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  • 1
    Electronic Resource
    Electronic Resource
    Inhibition of the cooperative adhesion of Streptococcus sanguis to hydroxylapatite (1990)
    Oxford, UK : Blackwell Publishing Ltd
    FEMS microbiology letters 71 (1990), S. 0 
    Details
    ISSN: 1574-6968
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: Abstract The adhesion of Streptococcus sanguis to hydroxylapatite is a process involving several adhesins and receptors. Binding isotherms and Scatchard plots of the adhesion suggest that cooperative interactions occur at low cell densities. It was found that sulfolane, a hydrophobic-bond diluent, was capable of inhibiting the cooperative adhesion of S. sanguis to saliva-coated hydroxylapatite beads. Sodium thiocyanate, a chaotropic agent, inhibited not only cooperative adhesion, but also the adhesion thought to result from non-cooperative interactions. It is suggested that strong chaotropic agents may not only inhibit adhesin-receptor complexes, but also may influence the secondary/tertiary structures of interacting species.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1574-6968.1990.tb03843.x
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  • 2
    Electronic Resource
    Electronic Resource
    Monitoring Proteolysis During Cheddar Cheese Ripening Using Two-Dimensional Gel Electrophoresis (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A 2-D gel electrophoretic method, consisting of isoelectric focusing and alkaline urea-PAGE was used to monitor proteolysis during ripening (180d, 5°C and 8°C) of full- and reduced-fat Cheddar cheese. The method enabled quantifying changes in levels of peptides in cheese with good spot-resolution. Results can complement those from other analyses, especially those for determining low MW peptides. Notable effects were found for cheese composition and ripening temperature on gel pattern and on relative levels of selected proteolysis products. In both cheese varieties, most peptides reached a maximum during the first 3 ripening months and gradually disappeared as ripening advanced.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15756.x
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  • 3
    Electronic Resource
    Electronic Resource
    Compressive Properties of Whey Protein Composite Gels Containing Fractionated Milkfat (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Compressive properties of composite gels consisting of 13% whey protein isolate (WPI) and 10% to 30% selected milkfat fractions were investigated at different temperatures. Compressive properties of gels were significantly affected by melting properties of the filler. Maximum compressive strength of composite gels was proportional to filler load and proportion of solid lipids. Compressive strength of composite gels was higher than that of WPI-only gels, and the relative increase in hardness ranged from about 5% to 91%. Results indicated that compressive properties of gels were affected by a combined effect of filler load and temperaturedependent influence on compressive properties of matrix, interface, and filler particles.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb12286.x
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  • 4
    Electronic Resource
    Electronic Resource
    Porosity of Microcapsules with Wall Systems Consisting of Whey Proteins and Lactose Measured by Gas Displacement Pycnometry (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Porosity characteristics of anhydrous milkfat-containing, spray-dried microcapsules with wall systems consisting of mixtures of whey proteins and lactose were investigated by gas displacement technique, using helium and nitrogen as displacing gases. Microcapsules exhibited molecular-sieve type porosity. Results indicated that 8–12% of microcapsule volume was inaccessible to helium. Permeation of nitrogen to wall matrices was inversely proportional to lactose content. Pore volume that was inaccessible to nitrogen penetration ranged from 0.128 to 0.263 cm3/g for core-free and from 0.121 to 0.214 cm3/g for core-containing capsules. It was affected by wall composition and core load. Results suggested that adjusting microcapsule composition could modulate gas penetration into microcapsules.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15052.x
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  • 5
    Electronic Resource
    Electronic Resource
    Coenzyme Reorientations in the Active Sites of Vitamin B6-Dependent Enzymes (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Annals of the New York Academy of Sciences 585 (1990), S. 0 
    Details
    ISSN: 1749-6632
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Natural Sciences in General
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1749-6632.1990.tb28042.x
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  • 6
    Electronic Resource
    Electronic Resource
    Immunoaffinity Chromatographic Purification of Chicken ectoATP Diphosphohydrolase (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Annals of the New York Academy of Sciences 671 (1992), S. 0 
    Details
    ISSN: 1749-6632
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Natural Sciences in General
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1749-6632.1992.tb43837.x
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  • 7
    Electronic Resource
    Electronic Resource
    Accelerated Cheddar Cheese Ripening with an Aminopeptidase Fraction from Squid Hepatopancreas (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : An aminopeptidase (AP) fraction from squid (Illex illecebrosus) hepatopancreas was added to Cheddar cheese at 2 levels, and its influence on ripening indices was determined for up to 3-mo storage at 11 °C. Two commercial enzymes (Neutrase ® and Flavourzyme ®) were similarly tested. Cheese with the higher level of squid AP contained more soluble N, amino acids, and Cheddar flavor after 1 mo, but it developed defects in texture and bitterness as ripening progressed. Cheese with less squid AP did not differ from the control with respect to all ripening indices over 3-mo storage. Ripening Cheddar contains cysteine protease inhibitor(s) that inhibit low levels of squid AP but not Neutrase ® and Flavourzyme ®.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb09429.x
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  • 8
    Electronic Resource
    Electronic Resource
    Porosity of Whey Protein-Based Microcapsules Containing Anhydrous Milkfat Measured by Gas Displacement Pycnometry (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Porosity characteristics of spray-dried microcapsules consisting of whey proteins and anhydrous milkfat were investigated by gas displacement technique, using helium and nitrogen as displacing gases. Microcapsules exhibited molecular-sieve type porosity. True and apparent densities as well as porosity characteristics were affected by wall solids concentration and by core load. Results indicated that about 10% of capsule volume was not accessible to helium. Pore volume inaccessible to nitrogen penetration was affected by core load and solid concentration. Results suggested that porosity, and hence gas-permeation into microcapsules, could be tailored by adjusting microcapsules composition.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb17907.x
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  • 9
    Electronic Resource
    Electronic Resource
    Microstructure of Microcapsules Consisting of Whey Proteins and Carbohydrates (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Microstructure was studied on spray-dried microcapsules with wall systems consisting of mixtures of whey protein isolate (WPI) and maltodextrins (DE 5, 10, 15) or corn syrup solids (DE 24). Structure of microcapsules was appreciably affected by type of carbohydrate and by the WPI-to-carbohydrate ratio. The extent of surface indentation was inversely related to the proportion of WPI in the wall system. Ratio of low-to-high molecular weight solutes in the wall system affected structure. At a WPI-to-carbohydrate ratio of 1:1 or higher, whey proteins improved the surface-smoothness and decrease surface indentation of maltodextrin-based microcapsules. Combinations of WPI with high-DE value carbohydrates were more effective than those with carbohydrates of low DE value in limiting surface-dents formation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15770.x
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  • 10
    Electronic Resource
    Electronic Resource
    Accumulation of Some Flavor Compounds in Full- and Reduced-fat Cheddar Cheese Under Different Ripening Conditions (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Reduced-fat cheese showed higher levels of ethanol and lower acetoin than full-fat samples throughout ripening regardless of conditions. Total headspace volatiles, as well as butanoic and hexanoic acids, increased with ripening time and temperature. Full- and reduced-fat cheeses developed distinctly different headspace volatile profiles throughout ripening. The effects of ripening conditions were more notable in full-fat samples. Ripening reduced-fat Cheddar cheese at an elevated temperature for a limited time may enhance development of some desirable volatiles such as butanoic acid.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1997.tb04408.x
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