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  • 1
    Electronic Resource
    Electronic Resource
    Genetic variability of the Japanese eel Anguilla japonica (Temminck & Schlegel) related to latitude (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Ecology of freshwater fish 6 (1997), S. 0 
    Details
    ISSN: 1600-0633
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology , Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Abstract— Isozyme genotypes of 400 glass eels recruiting to 4 localities along the east Asian coast, stretching from Taiwan to the Yalu River of northeastern China, were studied using starch gel electrophoresis. Geographic cline was found to exist in two loci: NADP-isocitrate dehygenase-1 and 6-phosphogluconate dehydrogenase. Frequencies of the most common allele of these two loci increased from south to north. In the latitudinal range of 25°N to 40°N, the magnitude of difference of IDH100 and PGD100 was 13% and 9% respectively. However, deviations from Hardy-Weinberg equilibrium were found to be insignificant in both loci at three of the four localities. The cline was, therefore, unlikely to have resulted from selection. Migration time-lag from different parts of the continent to the spawning ground in the western Pacific was suggested to be a possible reason for the formation of the cline.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1600-0633.1997.tb00141.x
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  • 2
    Electronic Resource
    Electronic Resource
    CHEMICAL AND GELATION CHARACTERISTICS OF AMMONIA-DEMETHYLATED SUNFLOWER PECTINS (1978)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), 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: Sunflower head and stalk pectins were demethylated by ammonia-ethanol treatments over a range of concentrations, duration and temperature conditions. The de-esterification treatments decreased the methoxyl and acetyl contents of the pectins and their molecular weights. The associated increases in proportions of acid amide and free carboxyl groups on the polygalacturonic acid molecules were greater in the modified pectins extracted from a head:stalk mixture (1:1 ratio) than in the modified head pectin samples. For all modified pectins there was a general increase in firmness and strength of the prepared gels as the percent esterification decreased from 32 to 14% in these samples. The modified head pectins were superior to those from the head-stalk mixture in pectin solubility, absence of pregelation, and gel smoothness, elasticity, uniformity and stability. The improved gel characteristics of the demethylated pectins were attributed to the increase in acid amide groups and greater randomization of free carboxyl groups in the pectin molecules. The optimum pH of 4.3 for gel formation in the unmodified and most demethylated samples was higher than that of a commercial low-ester pectin, suggesting a particular application in high pH dessert gels.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb02514.x
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  • 3
    Electronic Resource
    Electronic Resource
    Antioxidant Properties of Far Infrared-treated Rice Hull Extract in Irradiated Raw and Cooked Turkey Breast (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 68 (2003), 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: : The antioxidant effect of far infrared-treated rice hull (FRH) extracts in irradiated turkey breast meat was compared with that of sesamol and rosemary oleoresin. The FRH extracts significantly decreased thiobarbituric acid-reactive substances values and volatile aldehydes (hexanal, pentanal, and propanal) and was effective in reducing the production of dimethyl disulfide responsible for irradiation off-odor in irradiated raw and cooked turkey meat during aerobic storage. The antioxidant activity of FRH extracts (0.1%, wt/wt) was as effective as that of rosemary oleoresin (0.1%). However, the addition of FRH extracts increased red and yellow color intensities and produced an off-odor characteristic to rice hull in raw and cooked meat.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb06991.x
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  • 4
    Electronic Resource
    Electronic Resource
    Effect of Seed Roasting Conditions on the Antioxidant Activity of Defatted Sesame Meal Extracts (2004)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 69 (2004), 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: : Antioxidant activities of defatted sesame meal extract increased as the roasting temperature of sesame seed increased, but the maximum antioxidant activity was achieved when the seeds were roasted at 200°C for 60 min. Roasting sesame seeds at 200°C for 60 min significantly increased the total phenolic content, radical scavenging activity (RSA), reducing powers, and antioxidant activity of sesame meal extract; and several low-molecular-weight phenolic compounds such as 2-methoxyphenol, 4-methoxy-3-methylthio-phenol, 5-amino-3-oxo-4-hexenoic acid, 3,4-methylenedioxyphenol (sesamol), 3-hydroxy benzoic acid, 4-hydroxy benzoic acid, vanillic acid, filicinic acid, and 3,4-dimethoxy phenol were newly formed in the sesame meal after roasting sesame seeds at 200°C for 60 min. These results indicate that antioxidant activity of defatted sesame meal extracts was significantly affected by roasting temperature and time of sesame seeds.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2004.tb10701.x
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  • 5
    Electronic Resource
    Electronic Resource
    Prevention of Pinking, Off-odor, and Lipid Oxidation in Irradiated Pork Loin Using Double Packaging (2004)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 69 (2004), 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: : Lipid oxidation, color, volatiles, and sensory evaluation of double-packaged pork loin were determined to establish a modified packaging method that can improve the quality of irradiated pork loins. Vacuum-packaged irradiated samples produced dimethyl sulfide and dimethyl disulfide responsible for irradiation off-odor, whereas lipid oxidation was promoted under aerobic conditions. Exposing double-packaged irradiated pork to aerobic conditions for 1 to 3 d was effective in controlling both lipid oxidation and irradiation off-odor, regardless of packaging sequence. Sensory panels could distinguish the decrease in irradiation off-odor intensities by modifying the packaging method. However, carbon monoxide heme pigments, responsible for the increased redness by irradiation, were not effectively controlled by double packaging alone.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2004.tb13360.x
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  • 6
    Electronic Resource
    Electronic Resource
    Genetic relationships of four Taiwan mullets (Pisces: Perciformes: Mugilidae) (1995)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of fish biology 46 (1995), S. 0 
    Details
    ISSN: 1095-8649
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: Electrophoretic data for 19 presumptive gene loci separated Mugil cephalus from Liza spp. with Nei's genetic distance of 0.863, and from Valamugil formosae with 0.703, and from both Liza and Valamugil with 0.783. Within the genus Liza, Nei's genetic distance was only 0.237 between L. affinis and L. macrolepis.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1095-8649.1995.tb05955.x
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  • 7
    Electronic Resource
    Electronic Resource
    Identification of Anguilla japonica and A. mavmovata elvers by allozyme electrophoresis (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of fish biology 51 (1997), S. 0 
    Details
    ISSN: 1095-8649
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: In Taiwanese waters, the morphologically similar elvers ofAnguilla japonica and A. marmorata can be distinguished easily at the following loci examined: CK-D*, LDH-B*,sMDH-A* and sMDH-B*. Among these, CK-D* and LDH-B* have fixed allelic differences which can be used as a synoptic key for easy discrimination of the elvers of these two species.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1095-8649.1997.tb02526.x
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