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  • 11
    Electronic Resource
    Electronic Resource
    Rapid Food Particle Temperature Mapping During Ohmic Heating Using FLASH MRI (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), 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 fast low angle shoot (FLASH) pulse sequence in combination with a multi-inversion procedure was used to rapidly acquire spin-lattice relaxation data for food particles undergoing ohmic heating. The relaxation data acquired by magnetic resonance imaging (MRI) were analyzed using a two-component exponential model to extract both short and long spin-lattice relaxation time, T1. The longer T1 showed a better linear relationship with temperature than the shorter T1 and, therefore, was used to produce more reliable temperature maps. The MRI temperature maps constructed for ohmically heated food particulates showed an entirely different heating pattern than would be found for similar but conventionally heated particulates and indicated that the temperature inside the particulate could be higher than near the surface of the particulate.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb12273.x
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  • 12
    Electronic Resource
    Electronic Resource
    Depth distribution of Calanus finmarchicus and C. glacialis in relation to environmental conditions in the Barents Sea (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Polar research 10 (1991), S. 0 
    Details
    ISSN: 1751-8369
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Geography , Geosciences
    Notes: Stage composition and vertical distribution of copepodids of Calanus finmarchicus and C. glacialis are described during spring and summer in Atlantic and Arctic waters, respectively. The two species co-occurred in the region of the Polar Front, both in moderate to high population densities. Ontogenetic migration, meaning that the migration range becomes progressively wider with advancing stage, was found in both species. The present study also revealed that C. finmarchicus had modifications in its ontogenetic vertical distribution. The standing crop of phytoplankton, predominantly Phaeocystis pouchetii, appeared to influence the degree of stage-specific segregation. Both low and high food concentrations tended to increase the vertical distribution of the instars. On the other hand, a narrow subsurface stratum of abundant phytoplankton led to an aggregation of copepodids at this depth. In the region of the Polar Front, where the two species co-occur, C. glacialis had a deeper distribution than C. finmarchicus, thus creating a bimodal vertical distribution pattern within the uppermost 200 m.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1751-8369.1991.tb00662.x
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  • 13
    Electronic Resource
    Electronic Resource
    Characterization of Lipase-Catalyzed Structured Lipids from Selected Vegetable Oils with Conjugated Linoleic Acid: Their Oxidative Stability with Rosemary Extracts (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: Response surface methodology was used to optimize the lipase-catalyzed transesterification reaction between conjugated linoleic acid (CLA) and soybean oil. On the basis of the model, structured lipids (SLs) were synthesized from CLA and soybean oil or sunflower oil. CLA was incorporated in SL-soybean (24.4 mol%) and SL-sunflower (23.1 mol%), respectively. Isomerization to trans, trans CLA was observed during the reaction. Throughout the oxidation study, all SLs showed higher peroxide values (POVs), p-anisidine values, and 2-thiobarbituric acid-reactive substance values than their counterparts. Rosemary extracts with a different amount (100 to 300 ppm) could effectively reduce oxidation in soybean oil, sunflower oil, and their SLs.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb12308.x
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  • 14
    Electronic Resource
    Electronic Resource
    Characteristics of DNA Comet, Photostimulated Luminescence, Thermoluminescence and Hydrocarbon in Perilla Seeds Exposed to Electron Beam (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), 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: : Detection characteristics of perilla seeds exposed to electron beam doses of 0 to 2 kGy were investigated. DNA comet assay, photostimulated luminescence (PSL) and thermoluminescence (TL) measurements, and hydrocarbon determinations by GC-MS were carried out. The irradiated samples showed comets with longer tails (152 ± 6 mm) than did nonirradiated samples (35 ± 11 mm). PSL values (photon counts) for the irradiated samples were more than 7865; whereas those of nonirradiated samples were less than 294. TL ratios (Glow 1/Glow 2) obtained from nonirradiated samples were less than 0.01 and above 0.48 from irradiated ones. The prominent radiation-induced hydrocarbons were 16:2, 16:3, 17:1, and 17:2, of which 16:2 was the most abundant.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb08769.x
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  • 15
    Electronic Resource
    Electronic Resource
    Simple Separation of Immunoglobulin from Egg Yolk by Ultrafiltration (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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 water-soluble fraction (WSF) was prepared by filtering 10 times diluted yolk (pH 5.0) stored at 4–6°C through Whatman No. 52 or No.1 filter paper for delipidation. However, solid-phase delipidation using an octadecyl column after filtration through a cellulose powder column was more practical for industrial application. After ultrafiltration (UF) of the WSF (pH 9.0,1.5M NaCl), results showed: Amicon 80–85% recovery, 74–99% purity; Harp 72–74% recovery, 81–84% purity; A/G 75% recovery, 89% purity; Koch 88% purity.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15769.x
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  • 16
    Electronic Resource
    Electronic Resource
    Immunoglobulin Separation from Egg Yolk: A Serial Filtration System (1996)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 61 (1996), 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 serial filtration system was developed for separating immunoglobulin from egg yolk (IgY). Egg yolk was diluted 10 times with water, adjusted to pH 5.0, frozen, then thawed. The diluted yolk was diafiltered through a hard filter paper at 4-6°C to produce a clear water-soluble fraction (WSF). The WSF was then delipidated by filtering through a hydrophobic membrane filter. Ultrafiltration of delipidated WSF at pH 9.0, at 4-6°C, in the presence of 1.5M NaCl resulted in electrophoretically pure (〉90%) IgY with a recovery of about 92%. Advantages of this method are the use of only a few mild chemicals and the potential of developing a continuous process.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1996.tb13144.x
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  • 17
    Electronic Resource
    Electronic Resource
    HISTOCHEMICAL STUDIES OF FIBRINOID SUBSTANCES AND OTHER ABNORMAL TISSUE PROTEINS: VI. COMPARATIVE REACTIVITY OF CORPORA AMYLACEA AND MUCOUS SECRETIONS (1963)
    Oxford, UK : Blackwell Publishing Ltd
    Annals of the New York Academy of Sciences 106 (1963), 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.1749-6632.1963.tb16687.x
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  • 18
    Electronic Resource
    Electronic Resource
    Isolation and Identification of Volatile Compounds from Glassine Packages (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), 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 volatile flavor compounds in glassine packages were characterized using headspace concentration technique and GC/MS. The major compounds identified were 2,2-dimethyl-1,3-propanediol, 3,3-di-methyl-4-hydroxybutanal, and 2,2-dimethyl-1,3-propanediol diacetate. Compounds representing hydrocarbons, alcohols, and phthalates were also identified. The majority of these compounds could be attributed to residues from the lacquer applied to the glassine paper as a curable coating.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb04707.x
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  • 19
    Electronic Resource
    Electronic Resource
    Analysis of Ascorbic Acid by Ion Exclusion Chromatography with Electrochemical Detection (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: A highly sensitive and specific high-performance liquid chromatographic method for the analysis of ascorbic acid in foods and beverages was developed. Ascorbic acid was extracted with 0.lM H2SO4/ 0.01% EDTA solution, separated on an anion exclusion column and detected amperometrically with a platinum electrode operating at +0.6 V vs. Ag/AgCl reference electrode. Excellent correlation was observed among results obtained by ion exclusion chromatography with either electrochemical or UV detection and by the AOAC 2,6-di-chloroindophenol titrimetric method. Ion exclusion chromatography with electrochemical detection was more sensitive and specific for ascorbic acid than the other two methods.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1988.tb09315.x
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  • 20
    Electronic Resource
    Electronic Resource
    Analysis of Free and Total Sulfites in Food by Ion Chromatography with Electrochemical Detection (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: A sensitive and selective analytical technique for the determination of free and total sulfites in food was developed using ion chromatography with electrochemical detection. Free and total sulfites in three dehydrated foods were analyzed by extraction of the sulfites at pH 2.0 and 8.9, respectively, and separation on an anion exclusion column with 5 mM H2SO4, pH 2, solution as eluant. Using an electrochemical detector set at + 0.40 volts vs Ag/AgCl electrode, sulfites equivalent to 0.1 ppm SO2 in the extract could be detected with detector response linear up to 6 ppm SO2.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb13122.x
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