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  • 1
    Electronic Resource
    Electronic Resource
    Survival of Vibrio cholerae During Cold Storage in Artificially Contaminated Seafoods (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), 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: Homogenates of sterilized crab, shrimp, and oyster meats were inoculated with log phase cells of V. cholerae 01 (Louisiana strain 5875) and placed in frozen and refrigerated storage. The number of V. cholerae cells decreased over time, but surviving cells persisted in refrigerated and frozen samples for longer than three weeks. Survival differences were observed among seafoods and between refrigerated and frozen storage conditions.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb13810.x
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  • 2
    Electronic Resource
    Electronic Resource
    The Effect of Neomycin on Organotypic Cultures of the Adult Guinea-Pig Utricle (1996)
    Oxford, UK : Blackwell Publishing Ltd
    Annals of the New York Academy of Sciences 781 (1996), 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.1749-6632.1996.tb15759.x
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  • 3
    Electronic Resource
    Electronic Resource
    Differences in Color, Texture, and Flavor of Processed Meat from Red Swamp Crawfish (Procambarus clarkii) and White River Crawfish (P. acutus acutus) (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 53 (1988), 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: Red swamp crawfish (Procambarus clarkii) and white river crawfish (P. acutus acutus) were evaluated for differences in texture, color and flavor of meat and hepatopancreas. A significant difference between species was not detected by sensory evaluation using triangle tests. Analysis of Instron Kramer shear force values showed no significant difference in meat texture. Color analysis of meat and hepatopancreas by Hunterlab colorimeter showed highly significant differences (P 〈 0.0005) in L-values and a-values between the species.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1988.tb10230.x
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  • 4
    Electronic Resource
    Electronic Resource
    Ultrastructure of Fresh, Airblast and Sodium Chloride Brine Frozen Uncooked Blue Crab Muscle (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 51 (1986), 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 ultrastructural changes of 0°C blast-frozen and brine-immersed (23% NaCl at 0°C) blue crab (Callinectes sapidus) levator muscle were studied by transmission electron microscopy in comparison to unfrozen, prerigor muscle. Characteristic, striated skeletal muscle features were seen in fresh muscle, including double M-lines and Z-tubules seen in some Crustacea. Changes in structural organization caused by blast freezing (slow method) included decreased density and change in shape of myofibrils and Z-Lines, and disappearance of the sacroplasmic matrix. Disintegration of Z-lines, myofibrils, and sarcoplasm was less severe due to brine-immersion freezing (rapid method). Distances between myofibrils were compacted in brine-immersed blue crab muscle samples, related to firmer objective texture measurements.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb13820.x
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  • 5
    Electronic Resource
    Electronic Resource
    Effect of fermentation, aging and thermal storage on total glycosides, phenol-free glycosides and volatile compounds of White Riesling (Vitis vinifera L.) wines (1999)
    Springer
    Journal of industrial microbiology and biotechnology 22 (1999), S. 100-107 
    Details
    ISSN: 1476-5535
    Keywords: Keywords: glycosides; thermal processing; White Riesling; volatile compounds; glycosyl-glucose (GG)
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: There is growing recognition of the significance of the products of glycoside hydrolysis to varietal wine aroma. White Riesling wines were produced from four strains of Saccharomyces cerevisiae. Wines underwent conventional aging or anaerobic thermal storage (20 days at 45°C) either 2 or 40 months post-fermentation to quantify influences on total glycosides, phenol-free glycosides and selected volatiles. Glycoside and free volatile concentrations were estimated by analysis of glycosyl-glucose and gas chromatography/mass spectrometry, respectively. Thermal storage of wines 2 months post-fermentation reduced the total glycosides by an average of 33% for all yeasts and increased the concentration of free benzyl alcohol while decreasing the concentration of free linalool and geraniol. Conventional aging for 40 months reduced the total and phenol-free glycosides equally among yeasts by an average of 60%, with phenol-free glycosides averaging 80% of the total. Thermal storage of aged wines reduced the total glycoside concentration by an additional 29%. The effect of thermal storage on selected volatile phenols, higher alcohols, esters, acids, terpenes, carbonyl compounds, C-13 norisoprenoids and six-carbon alcohols was variable depending upon the component.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1038/sj.jim.2900613
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  • 6
    Electronic Resource
    Electronic Resource
    Putative sense organs on the palliai tentacles of the limpet, Patella vulgata (L.) (1983)
    Springer
    Cell & tissue research 231 (1983), S. 663-674 
    Details
    ISSN: 1432-0878
    Keywords: Ciliary tuft ; Pallil tentacles ; Patella vulgata ; Sensory ; Ultrastructure
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Medicine
    Notes: Summary The structure and ultrastructure of ciliary tufts on the pallil tentacles of the limpet Patella vulgata (L.) are described. The tip of each tentacle is covered by a dense crown of tufts and additional tufts can be seen scattered evenly across the surface of each tentacle. The cilia are nonmotile and nerve fibres run from the base of the ciliated cells suggesting a sensory function. Comparisons are made with ciliary tufts found in a Pacific species of limpet, Acmaea scutum, and other molluscan sensory structures.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00218124
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  • 7
    Electronic Resource
    Electronic Resource
    Intercellular cross-linkages between the stereociliary bundles of adjacent hair cells in the guinea pig cochlea (1986)
    Springer
    Cell & tissue research 245 (1986), S. 685-688 
    Details
    ISSN: 1432-0878
    Keywords: Cochlea ; Hair cells ; Stereocilia ; Cross-links ; Guinea pig
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Medicine
    Notes: Summary Hair cells of the guinea pig organ of Corti have been examined using high resolution scanning electron microscopy. In addition to the extensive array of cross-links between the stereocilia of individual hair cells which have been reported previously, we have seen examples of attachments between the stereocilia of both adjacent inner and adjacent outer hair cells. The implications of these observations are discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00218573
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