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  • 1
    Electronic Resource
    Electronic Resource
    A Pilot-Plant Study of Continuous Ultrasonic Extraction of Soybean Protein (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), 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: Methods were studied to extract soybean proteins from commercial defatted flakes with ultrasonic energy, continuously and efficiently, in a pilot plant. Studies also included batchwise sonication of aqueous soybean slurries in a tank. Parameters investigated included soybean-to-solvent ratios of 1:10, 1:20, and 1:30; solvents of tap water and 0.1N NaOH; and extraction with and without sonication. Protein yield and energy requirements for extraction were measured to correlate the operating condition with the extent of protein extraction. For a residence time of 0.7 sec in the continuous sonication process, the extracted protein yield was greatest at 1:30 soy-to-alkaline solvent ratio. Energy input to produce protein isolate is the least at 1:10 soy-to-alkaline solvent. Although the continuous sonication procedure is workable, the commercial operation remains to be tested.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb07632.x
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  • 2
    Electronic Resource
    Electronic Resource
    ULTRASONIC PEPTIZATION OF SOYBEAN PROTEINS FROM AUTOCLAVED FLAKES, ALCOHOL-WASHED FLAKES AND COMMERCIAL SAMPLES (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: An ultrasonic method to peptize soybean proteins from defatted, autoclaved and alcohol-washed flakes and commercial concentrates and isolates was studied. Extraction conditions were optimized by examining factors including sonic power, meal-to-water ratio, salt concentration, pH and sonic time. The present study reaffirmed the fact that sonication can disperse 80% of total proteins from autocalved flakes with one extraction. Also, this method solublilized over 90% of the proteins from alcohol-washed flakes. Results from commercial concentrates and isolates varied. The low solubility of autoclaved commcrcial concentrates is likely due to high acidity rather than the inability to disperse proteins in water by ultrasound.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb15296.x
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  • 3
    Electronic Resource
    Electronic Resource
    Use of phages for identifying the citrus canker bacterium Xanthomonas campestris pv. citri in Taiwan (1993)
    Oxford, UK : Blackwell Publishing Ltd
    Plant pathology 42 (1993), S. 0 
    Details
    ISSN: 1365-3059
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Phages CP115 and CP122, which were isolated from canker lesions on grapefruit and Liucheng sweet orange, respectively, showed a high degree of specificity with respect to lysis of test bacterial strains. When used jointly, they lysed 135 (97·8%) out of 138 Xanthomonas campestris pv. citri strains isolated from the canker lesions on leaves, twigs, and fruits of various citrus species, cultivars, and hybrids grown throughout Taiwan, but they did not lyse other X. campestris pathovars and other phytopathogenic bacteria, nor other bacteria isolated from soil, clinical or environmental samples. Of 252 CP115/CP122-sensitive and 78 CP115/CP122-resistant bacterial strains with colony characteristics typical of or similar to those of X. campestris pv. citri, isolated from canker lesions of various citrus plants in diverse growing regions in Taiwan, 250 (99·2%) and 76 (97·4%) strains were pathogenic and non-pathogenic, respectively, when inoculated into Liucheng sweet orange or Mexican lime. Thus, phages CP115 and CP122, when used jointly, appear to be applicable for identifying X. campestris pv. citri in Taiwan.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-3059.1993.tb01516.x
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  • 4
    Electronic Resource
    Electronic Resource
    ON MODELING UNCERTAINTY WITH INTERVAL STRUCTURES (1995)
    Oxford, UK : Blackwell Publishing Ltd
    Computational intelligence 11 (1995), S. 0 
    Details
    ISSN: 1467-8640
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Computer Science
    Notes: In this paper, we introduce the notion of interval structures in an attempt to establish a unified framework for representing uncertain information. Two views are suggested for the interpretation of an interval structure. A typical example using the compatibility view is the rough set model in which the lower and upper approximations form an interval structure. Incidence calculus adopts the allocation view in which an interval structure is defined by the tightest lower and upper incidence bounds. The relationship between interval structures and interval-based numeric belief and plausibility functions is also examined. As an application of the proposed model, an algorithm is developed for computing the tightest incidence bounds.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1467-8640.1995.tb00041.x
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  • 5
    Electronic Resource
    Electronic Resource
    Identification of two new genes conferring resistance to rice blast in the Chinese native cultivar ‘Maowangu’ (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Plant breeding 117 (1998), S. 0 
    Details
    ISSN: 1439-0523
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: The Chinese native rice cultivar ‘Maowangu’ expresses a high level of resistance to many races of rice blast (Pyricularia grisea) collected from North China and Japan. ‘Maowangu’ was crossed with 10 Japanese differential cultivars and the susceptible Chinese cultivar ‘Lijiangxintuanheigu’ (LTH). Allelism tests were conducted in the F2 populations with rice blast races. The resistance of ‘Maowangu’ was governed by two dominant genes which were non-allelic to the resistance genes at seven loci: Pi-a, Pi-i, Pi-k, Pi-z, Pi-ta, Pi-b, and Pi-t. To identify the two resistance genes, two F3 lines of ‘Shin 2/Maowangu’ segregating 3R:1S were selected for linkage tests in 1994. One was linked to marker genes C and Amp-3 on chromosome 6 with recombination frequencies of 35.8 ± 6.4% and 42.1 ± 6.2%, respectively, and the other to Amp-1 on chromosome 2 with a recombination frequency of 37.6 ± 6.0%. To confirm these results, two F3 lines of ‘LTH/Maowangu’ were selected for linkage tests in 1995. The one was linked to Amp-3, and other was linked to Amp-1, with recombination frequencies of 36.9 ± 3.1% and 34.3 ± 3.2%, respectively. The two genes on chromosomes 6 and 2 were designated Pi13(t) and Pi14(t), respectively.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1439-0523.1998.tb01443.x
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  • 6
    Electronic Resource
    Electronic Resource
    γ-GLUTAMYL DIPEPTIDE CONTENT IN SOYBEAN PROTEIN PRODUCTS AND OTHER COMMODITIES (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: The amount of γ-glutamyl dipeptides (γ-glutamyl tyrosine and γ-glutamyl phenylalamine) present in soybeans and other commodities was measured by a method consisting of alcohol extraction, preliminary purification and determination with an automated amino acid analyzer. Defatted soybean flakes of four varieties and one commercial sample contained 1.17–1.60 mg of the dipeptides per g. Most of the dipeptides in soybean concentrates and isolates were lost through processing. Corn, wheat, cottonseed meal, pork, beef, chicken and lamb appeared to contain only traces, but peanut flour has a content of 0.20 mg per g. The method adequately measures 50 μg of the dipeptides and recovers more than 95% of γ-glutamyl phenylalanine standard added to samples of soybean flour and meat-soybean flour mixtures.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb02406.x
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  • 7
    Electronic Resource
    Electronic Resource
    ULTRASONIC EXTRACTION OF PROTEINS FROM AUTOCLAVED SOYBEAN FLAKES (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.tb12525.x
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  • 8
    Electronic Resource
    Electronic Resource
    APPARENT ODOR THRESHOLDS OF POLYAMINES IN WATER AND 2% SOYBEAN FLOUR DISPERSIONS (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.tb02181.x
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  • 9
    Electronic Resource
    Electronic Resource
    The Compounds Contributing to the Greenness of Green Tea (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: : Color is one of the determinant sensory qualities for green tea. As cold tea beverages in clear bottles are getting more popular, the traditional evaluation methods are gradually being altered to attach more importance to the tea infusion color. For quality control, experiments were carried out on 10 green tea samples to investigate the compounds influencing the colors of dry tea leaves and infusions. By calculating the coefficients of determination between the greenness (expressed in tristimulus data) and chemical composition, chlorophylls proved to be the influential compounds for the color of dry tea leaves; water-insoluble chlorophylls were also released from the fragile tea leaves during infusion and increased both the greenness and turbidity of tea infusions. Among the flavonoids (catechins and flavonols) detected in green tea infusions, quercetin was shown to be the most important phenolic compound contributing to the greenness of tea infusion.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2004.tb09894.x
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