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  • 1
    Electronic Resource
    Electronic Resource
    Migration and Differentiation of Xenogenic and Homogenic Brain Cells Transplanted into the Adult Rat Hippocampus (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Annals of the New York Academy of Sciences 495 (1987), 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.1749-6632.1987.tb23744.x
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  • 2
    Electronic Resource
    Electronic Resource
    The effect of carbohydrates on the expression of the Prevotella ruminicola 1,4-β-D-endoglucanase (1995)
    Oxford, UK : Blackwell Publishing Ltd
    FEMS microbiology letters 125 (1995), S. 0 
    Details
    ISSN: 1574-6968
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: Abstract The β-1,4-endoglucanase of the ruminai bacterium, Prevotella ruminicola B14, hydrolysed carboxymethylcellulose and barley glucan but not xylan or mannan. Endoglucanase activity was present in 88- and 82-kDa proteins, and there was at least a 20-fold variation in endoglucanase activity when P. ruminicola B14 was grown on different sugars. The highest activities were observed with mannose, cellobiose or xylose and little activity was observed with sucrose, arabinose or rhamnose. P. ruminicola B14 also had significant xylanase and mannanase activities, but these activities were present in proteins that had lower molecular masses than the endoglucanase and these proteins did not cross-react with antibody made against the endoglucanase. Mannanase activity has a similar pattern of expression to the endoglucanase, while the xylanase was not induced or repressed by the same sugars or combinations of sugars. The xylanase activity was greatest when xylan was the energy source for growth, but xylose was a very poor inducer of xylanase activity.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1574-6968.1995.tb07373.x
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  • 3
    Electronic Resource
    Electronic Resource
    Infectivity of a glucan synthesis-defective mutant of Streptococcus gordonii (Challis) in a rat endocarditis model (1993)
    Oxford, UK : Blackwell Publishing Ltd
    FEMS microbiology letters 112 (1993), S. 0 
    Details
    ISSN: 1574-6968
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: Abstract Streptococcus gordonii, a member of the human indigenous oral microflora, colonizes smooth tooth surfaces and contributes to dental plaque formation. Although it is not recognized as being a cariogenic pathogen, it may cause endocarditis following invasion of the bloodstream. Using allelic exchange mutagenesis, we have constructed a mutant of S. gordonii (Challis) which is defective in its single functional glucosyltransferase gene and, hence, is unable to synthesize glucan exopolymers from sucrose. When examined in a rat endocarditis model, the sucrose-grown mutant did not differ significantly from S. gordonii wild-type, suggesting that glucan polymers did not contribute to infectivity. This result was in striking contrast to that previously observed with a polymer-defective S. mutans mutant.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1574-6968.1993.tb06466.x
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  • 4
    Electronic Resource
    Electronic Resource
    Modified Atmosphere Storage of Rockfish Flllets (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: A modified atmosphere (MA) of 80% CO2 and 20% air was effective in extending shelf life of fresh rockfish fillets. Aerobic plate counts and trimethylamine levels were significantly lower (P 〈 0.1%) for the fillets held in MA compared to those held in air. A decline in surface pH was observed on fillets stored in MA, presumably due to the absorption of CO2 and its hydration to carbonic acid. Oxidation-reduction potentials suggested a more aerobic environment on fillets stored in MA. There were no significant differences in weight loss between control and MA samples. Sensory evaluations indicated that fillets held under MA were of good quality for at least 13 days of storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb11054.x
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  • 5
    Electronic Resource
    Electronic Resource
    EFFECTS OF GRINDING AND MECHANICAL DESINEWING IN THE MANUFACTURE OF BEEF PATTIES USING CONVENTIONALLY CHILLED AND HOT BONED AND RAPIDLY CHILLED MATURE BEEF (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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: Boneless chucks from chilled mature bull and hot boned and chilled USDA Cutter-Canner cow carcasses were processed into patties after fat was adjusted and meat comminuted either by grinding or mechanical desinewing (0.19 cm, 0.25 cm, 0.19-0.25 cm double aperture, 0.25-0.32 cm double aperture heads). In comparison with grinding, use of smaller aperture sizes in desinewing reduced total collagen and increased tenderness ratings only of patties made from chilled cow beef. For mature bull and hot boned cow beef, grinding produced higher palatability values than desinewing. Tenderness ratings and shear values were not closely related to total collagen when desinewing was used on mature bull and hot boned cow beef. Palatability advantages in favor of hot boned over cold boned beef were found primarily when beef was ground rather than desinewed. Levels of moisture in cooked patties were high when single aperture heads were used for hot boned cow beef and intermediate size heads (0.19–0.25 cm) were used for cold boned cow beef.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb02567.x
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  • 6
    Electronic Resource
    Electronic Resource
    EFFECTS OF FAT LEVEL AND SOURCE ON THE CHEMICAL, SENSORY AND COOKING PROPERTIES OF GROUND BEEF PATTIES (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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: Ground beef patties were prepared from varying fat sources to final raw fat contents of 16, 20, 24, and 28%. Trained sensory panelists evaluated each treatment for differences in tenderness, juiciness, connective tissue amount, mouth coating effect, and ground beef flavor intensity. Other patty characteristics examined included raw and cooked fat and moisture, cooking losses, Instron shear force, and total and percentage of soluble collagen. Generally, increasing fat levels in formulations resulted in higher tenderness and juiciness scores and ratings indicative of lower connective tissue amount. Neither collagen content nor total cooking loss was significantly affected by fat level. Sensory ratings and cooking properties were not significantly affected by fat source.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb07450.x
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  • 7
    Electronic Resource
    Electronic Resource
    GERMINATED SEEDS FOR HUMAN CONSUMPTION (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.tb01075.x
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  • 8
    Electronic Resource
    Electronic Resource
    Growth of Psychrophiles. I. Lipid Changes in Relation to Growth-Temperature Reductions (1963)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 28 (1963), 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 monomolecular surface-film method was used to evaluate lipid changes in bacteria isolated from refrigerated poultry meat. Changes in cell lipids were studied as functions of reduced growth temperature and growth in the presence of low concentrations of chlortetracycline. Temperature reduction did not cause lipid changes in representative psychrophilic bacteria but did cause profound changes in a gram-positive rod having a lesser ability to grow at 4°C. Growth in the presence of CTC caused lipid increases in all strains.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1963.tb00172.x
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  • 9
    Electronic Resource
    Electronic Resource
    Nucleic Acid, Purine and Proximate Analyses of Mechanically Separated Beef and Veal (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Deoxyribonucleic acid (DNA), ribonucleic acid (RNA), purine (adenine, guanine, hypoxanthine and xanthine) and proximate analyses of mechanically separated (MS) beef and veal were conducted to verify and evaluate changes in nucleic acid content which may result from mechanical separation. DNA and total nucleic acid levels were higher in both MS beef and veal whereas RNA levels were higher only in MS beef compared to hand deboned (HD) counterparts. Adenine, guanine and xanthine levels were higher in MS beef and veal, and hypoxanthine levels were lower compared to HD counterparts. Total purine content of MS beef did not differ from HD beef, whereas the purine content of MS veal was slightly higher than HD veal. It would appear that the addition of MS products to the diet would not significantly alter total purine consumption and hence should pose no risk to hyperuricemic individuals.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb09232.x
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  • 10
    Electronic Resource
    Electronic Resource
    FLAVOR PROFILE ANALYSES OF COOKED BEEF LOIN STEAKS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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: Short loin steaks selected from beef carcasses representing wide ranges in USDA maturity score (A, B, C, and E) and marbling level (high=moderate0 0 to moderately abundant5 0, medium=slight6 7 to modest9 0 and low=practically devoid5 0 to slight3 3, were subjected to flavor profile analyses. Beef from E maturity carcasses had higher aroma and flavor amplitudes and a greater predominance of “grassy” flavors than did beef from carcasses of other maturity groups. “Astringent” aftertaste was common to most samples. Analyses obtained in our study agree with earlier flavor profile studies conducted on beef of various USDA quality grades. Flavor profiles were developed for steaks from the same carcasses that had provided steaks previously identified as “desirable” or “undesirable” in flavor by two separate panels using hedonic flavor rating scales. “Sweet” and “browned” were typical flavors of steaks previously classified as desirable in flavor, while “grassy” and “astringent” were frequently noted flavors of steaks previously classified as undesirable in flavor. Marbling and fat content were higher in steaks previously classified as desirable in flavor, than in steaks classified as undesirable in flavor.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb06499.x
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