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  • 1
    Electronic Resource
    Electronic Resource
    A common pathway of sulfide oxidation by sulfate-reducing bacteria (1996)
    Oxford, UK : Blackwell Publishing Ltd
    FEMS microbiology letters 144 (1996), S. 0 
    Details
    ISSN: 1574-6968
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: Abstract The pathway of sulfide oxidation with oxygen as electron acceptor was studied with five strains of freshwater, marine and alkaliphilic sulfate-reducing bacteria. Electrode measurements with washed cells indicated that all strains oxidized sulfide to elemental sulfur. In a second step, the elemental sulfur formed was disproportionated to sulfate and sulfide. During this phase, most of the disappeared sulfide was formed back. Since oxygen could be replaced by nitrate or nitrite as electron acceptor, the described biphasic reaction was independent of molecular oxygen. With Desulfobulbus propionicus and the alkaliphilic strain Z-7935, sulfide back-formation started after oxygen was consumed completely. By contrast, with the freshwater strains Desulfovibrio desulfuricans CSN (DSM 9104) and Essex 6 (DSM 2032) and the marine strain P1B, sulfide back-formation already started before oxygen was consumed. The addition of hydrogen as electron donor increased simultaneously the rate of aerobic respiration and sulfide back-formation. Both reactions stopped when the oxygen was consumed, indicating that the electron transport to oxygen and sulfur was coupled. Sulfide-oxidizing activity (84 nmol O2 min−1 (mg protein)−1) was found in the periplasmic fraction prepared by osmotic shock treatment of suspensions of D. desulfuricans CSN. This fraction oxidized sulfide with oxygen to elemental sulfur. It is concluded that in different sulfate-reducing bacteria sulfide oxidation proceeds via a common pathway with the formation of elemental sulfur as intermediate and its disproportionation to sulfate and sulfide. The process is independent of molecular oxygen.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1574-6968.1996.tb08518.x
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  • 2
    Electronic Resource
    Electronic Resource
    AROMA OF CANNED BEEF: SENSORY PROPERTIES (1973)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 38 (1973), 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
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1973.tb01437.x
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  • 3
    Electronic Resource
    Electronic Resource
    THE AROMA OF CANNED BEEF: APPLICATION OF REGRESSION MODELS RELATING SENSORY AND CHEMICAL DATA (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), 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 purpose of this investigation was to determine general relations between instrumental and sensory aroma data from a reference material consisting of a large set of different types of beef samples analyzed during several years. The relations obtained in this way have been tested on independent “unknown” samples. Different models have been used, basically derived from Stevens' law and formulated in analogy with models used in other psychophysical contexts. From the reference material a great number of highly significant relations-several with a correlation coefficient greater than 0.90–were obtained for the various odor notes used. Several of these seem to be examples of causative relations. When predicting sensory properties of unknown samples almost all the relations obtained with high correlation coefficient worked very well. These properties could be predicted by the gas chromatographic technique with the same accuracy as when the panel assessed the samples. Therefore, by applying the models in a proper way, the panel service in routine analyses may be supplemented or refined by using a gas chromatographic technique. These methods may, of course, also be used in product and process development work.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02942.x
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  • 4
    Electronic Resource
    Electronic Resource
    THE AROMA OF CANNED BEEF: PROCESSING AND FORMULATION ASPECTS (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), 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 influence of processing techniques and formulations on chemical and sensory aroma properties has been studied with the purpose of finding ways to improve the flavor of canned meat. HTST-sterilization, “aseptic” canning and sterilization in various packaging materials including flexible pouches have been investigated. It was found that “aseptic” canning and, especially, HTST-sterilization had a pronounced positive effect on aroma, in the latter case for samples packed in thin layers (flexible pouches). It was shown that addition of e.g., fumarate or maleate in small amounts (0.06–0.15%) before sterilization decreased the concentrations of hydrogen sulfide and mercaptans, and the additions of certain amino acids, e.g., arginine, decreased the concentrations of the aldehydes. Both types of ingredients resulted in an improved aroma. Storage changes have also been investigated. It was found that there was a tendency towards a more accelerated change in flexible pouches compared with rigid cans.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02906.x
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  • 5
    Electronic Resource
    Electronic Resource
    AROMA OF CANNED BEEF: GAS CHROMATOGRAPHIC AND MASS SPECTROMETRIC ANALYSIS OF THE VOLATILES (1973)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 38 (1973), 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
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1973.tb01436.x
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  • 6
    Electronic Resource
    Electronic Resource
    COMPUTER DERIVED PERCEPTUAL MAPS OF FLAVORS (1975)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 40 (1975), 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
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1975.tb00557.x
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  • 7
    Electronic Resource
    Electronic Resource
    The Long-term Course of Airflow Obstruction in Obstructive Variants of the Fibrotic Stage of Sarcoidosis and of Idiopathic Pulmonary Fibrosis (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Annals of the New York Academy of Sciences 465 (1986), 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.1749-6632.1986.tb18528.x
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  • 8
    Electronic Resource
    Electronic Resource
    THE AROMA OF CANNED BEEF: MODELS FOR CORRELATION OF INSTRUMENTAL AND SENSORY DATA (1973)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 38 (1973), 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: Stevens' and Fechner's relations have been applied in a generalized form: they have been expressed as functions in several variables. These functions have been formulated in analogy with models used in other psychophysical contexts and are considered to handle simple interactions between chemical stimuli compounds. It is suggested that the different outcomes can be classified into three categories: ad hoc relations, predictive relations and causative relations. The meaning and interpretability of these are discussed. The models have been tested on data from samples of canned beef: different formulations and heating times. A large number of high correlations were obtained for the different odor qualities and the presence of possible causative relations among these are discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1973.tb02845.x
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  • 9
    Electronic Resource
    Electronic Resource
    A QUALITY COMPARISON OF FROZEN AND REFRIGERATED COOKED SLICED BEEF (1972)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 37 (1972), 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
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1972.tb05824.x
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  • 10
    Electronic Resource
    Electronic Resource
    Postharvest Metabolism of Green Peas (Pisum sativum) with Special. Reference to Glutamic Acid and Related Compounds (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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 investigation was made of postharvest variations in the concentrations of glutamic acid, γ-aminohutyric acid, and aspartic acid in green peas that were stored in pods, vined hut not damaged, and vined and damaged by mechanical pressure. Oxygen consumption and carbon dioxide production by damaged peas were determined, and the correlation of these values with γ-aminobutyric acid production is discussed. C14-labeled glutamic acid, glutamine, α-ketoglutaric acid, and aspartic acid were added to the peas, and the distribution of radioactivity after a short time was analyzed. The approximate distribution of proteolytic activity, glutamic acid decarboxylase, and glutamic acid–oxalacetic acid transaminase was determined, and was correlated with the biochemical effect of damage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb01694.x
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