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  • 11
    Electronic Resource
    Electronic Resource
    Membrane hyperpolarisation by valinomycin and its limitations for bacterial viability assessment using rhodamine 123 and flow cytometry (1995)
    Oxford, UK : Blackwell Publishing Ltd
    FEMS microbiology letters 132 (1995), S. 0 
    Details
    ISSN: 1574-6968
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: Abstract The ionophore, valinomycin, was investigated as a possible means of bacterial viability assessment using the fluorescent membrane potential dye rhodamine 123. Membrane hyperpolarisation in Escherichia coli, Pseudomonas fluorescent, Enterobacter aerogenes and Arthrobacter globiformis was examined during exponential growth and during stress by brief starvation in a high sodium, low potassium buffer using flow cytometric analysis of rhodamine 123 uptake. Dye uptake was variable both between species and amongst cells from the same culture. Exponential phase cells showed no increase in dye uptake due to valinomycin treatment. Stressed P. fluorescens cells responded to valinomycin treatment by increased dye uptake, while stressed E. coli and A. globiformis cells showed no response. Approximately 50% of stressed Eb. aerogenes cells responded to valinomycin. The results demonstrate the limitations of rhodamine dye for viability analysing the viability of diverse bacterial communities and underline the degree of cell heterogeneity in batch cultures.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1574-6968.1995.tb07843.x
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  • 12
    Electronic Resource
    Electronic Resource
    EVALUATION OF SOME NATURAL AND SYNTHETIC PHENOLIC ANTIOXIDANTS IN LINOLEIC ACID MONOLAYERS ON SILICA (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 42 (1977), 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: Some naturally occurring and synthetic phenolic antioxidants have been evaluated in a dry model system simulating the exposure of lipids in freeze-dried membranes of whole tissue foods. The system is a linoleic acid monolayer on activated silica gel autoxidized at 80°C in dry air. The system is dry and porous and the demonstrated monolayer adsorption and restricted translational mobility of the lipid present a plausible model of freeze-dried membrane characteristics. Although relative effectiveness of the common antioxidants in this system has some similarities to the reported order in other dry systems, there are notable exceptions. For example, butylated hydroxyanisole is by far the most effective antioxidant in the silica system whereas it is reported to be much less effective than propyl gallate in bulk oils and some other dry systems. Thus, special conditions appear to modify antioxidant effectiveness in the lipid monolayer on silica.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb08418.x
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  • 13
    Electronic Resource
    Electronic Resource
    DISCOLORATION OF CHILLED SWEET POTATO [Ipomoea batatas (L.) Lam.] ROOTS: FACTORS RELATED TO CULTIVAR DIFFERENCES (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), 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: Roots of sweet potato cultivar Jewel, and two unnamed selections (213 × 228–1, and 2.57 × 255-8) were stored at 5°C or 14°C for 10 wk. Increased discoloration of certain cultivars of chilled sweet potato roots is apparently not due to an increase in the amount of extractable peroxidase or chlorogenic acid oxidase activity. Chilled tissues of 213 ×228–1 discolored and showed an increase in pH and chlorogenic acid. Chilled tissues from roots of 257 × 255-8 exhibited an increase in pH, but did not increase in chlorogenic acid content and were only slightly discolored. Tissues of Jewel changed little in pH or chlorogenic acid content and discolored the least of the three cultivars. Chlorogenic acid discolored under the influence of high pH. The data indicate that differences among cultivars in discoloration resulting from chilling injury may be due to differences in tissue pH and chlorogenic acid content.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00756_41_4.x
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  • 14
    Electronic Resource
    Electronic Resource
    TEXTURAL QUALITY PREDICTION OF REHEATED FROZEN FRENCH FRIED POTATOES BY OBJECTIVE TESTING OF RAW STOCK (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), 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: Research is described which evaluates and relates a simple Durometer test of raw potato lots with instrumental texture measurements and sensory panel evaluation of oven-reheated frozen French fried potatoes. Statistical evaluation of the mean data shows no difference between the Idaho and Maine Russet Burbank samples for any of the measurements. Durometer means were significantly correlated with shear press measurements and all shear press values were significantly intercorrelated. The large correlation coefficients between Durometer readings and other measurements indicate that Durometer evaluations can be used to predict from the raw tubers the shear press measurements and overall moistness, crust crispness and internal mealiness of oven-reheated frozen French fried potatoes. Further work is necessary with other source and variety combinations before a general prediction statement can be made.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb01139.x
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  • 15
    Electronic Resource
    Electronic Resource
    Changes in the Polyunsaturated Fatty Acid Content of Potato Tubers During Growth, Maturation and Storage (1968)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 33 (1968), 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: SUMMARY— Kennebec and Red Pontiac potatoes were analyzed for fatty acids at intervals during growth and maturation of the tubers and subsequent storage at 4°C. During storage linoleic and linolenic were almost the only polyunsaturated acids present, but during growth and maturation considerable amounts of unidentified polyunsaturated acids were found. The percentage of polyunsaturated acids in the dry weight of tuber decreased to a low value near harvest time and remained near this value throughout the 6.3-month storage period, except that the value in Pontiacs stored 19 days was somewhat high. The percent of polyunsaturates in the total fatty acid fraction also dropped to a low value during growth and maturation but increased somewhat during storage. For this reason it may be better, when practicable, to make dehydrated products from freshly-harvested rather than from stored potatoes.Potato dice contained as much polyunsaturated acid as the tubers they were made from; potato flakes contained somewhat less. In both products the degree of unsaturation of the fatty acid fraction was the same as for the tubers. NO off-flavors were noticed when samples were reconstituted. Apparently little or no oxidation took place during the processing.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1968.tb01332.x
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  • 16
    Electronic Resource
    Electronic Resource
    Fractionation and Study of Compounds in Wood Smoke (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), 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: Hard-maple sawdust was sifted on a con-trolled-temperature hotplate for smoke production. The acids, total phenols, and carbonyl compounds were determined on the steam-volatile and non-steam-volatile portions of both whole smoke and the vapor phase. Most of the compounds in these groups were found to be steam-volatile.Several steam-volatile monocarboxylic acids and monocarbonyl compounds were isolated and identified from smoke. The C1–C10 acids were found to be present in whole smoke, with the C1–C10 acids occurring in the greatest concentrations. Only C1–C10acids were found in the vapor phase of the smoke. The following monocarbonyls were identified in the steam-volatile portion of whole smoke: 2-pentanone, valeraldehyde, 2-butanone, butanal, acetone, propanal, crotonaldehyde, and ethanal. In addition, tentative identification of isovalderaldehyde and methanal was made on the basis of a comparison of chromatographic behavior and absorption spectra of the known and unknown compounds.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb01812.x
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  • 17
    Electronic Resource
    Electronic Resource
    After-Cooking Discoloration of Potatoes Role of the Organic Acids (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: Stem- and bud-end tissue from 41 samples of potatoes representing various degrees of after-cooking discoloration were analyzed for organic acids content. The individual acids determined were glutamic, aspartic, pyroglutamic, malic, citric, orthophosphoric, oxalic, and one unidentified acid. The stem-end tissue contained a lower concentration of all the acids except the unidentified one. The difference between the stem- and bud-end was very large in some cases, notably for malic acid and citric acid.Examination of the data indicated a strong tendency for degree of blackening to be associated with low organic acid content. A statistical analysis of the data showed highly significant correlation of low citric acid, orthophosphoric acid, and oxalic acid content with blackening. Citric acid exhibited the highest degree of correlation, having an r value of 0.768.The significant correlation between low citric acid content and after-cooking blackening was maintained in all but one case when subgroups of the samples were formed according to variety, crop year, and location grown. Of the three varieties studied statistically, Ontario and Katahdin showed correlation, whereas Kennebec did not.The interrelationships of iron, citric acid, and potassium contents were studied. Since there is always a large excess of citric acid over iron, it must be assumed that something prevents the citric acid from chelating the iron in blackening potatoes. The data indicate that potassium may be the main constituent playing this role. In the final analysis, the primary factor in the blackening phenomenon is probably the amount of free organic acid present.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb00410.x
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  • 18
    Electronic Resource
    Electronic Resource
    Isolation and Description of the Pectinase-Inhibiting Tannins of Grape Leaves (1962)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 27 (1962), 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: Studies were continued on the tannin in Muscadine grape leaves previously reported to have inhibitory activity toward peetinase and cellnlase. The tannin was isolated and purified by precipitation with caffeine and recovery by chloroform extraction. The material is a light tan, and in the freeze-dried form is quite bulky. It is a condensed tannin of high molecular weight, producing a large percentage of phlobaphenes upon acid treatment. The soluble portion after acid treatment was shown to contain gallic acid and glucose in small amounts.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1962.tb00119.x
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  • 19
    Electronic Resource
    Electronic Resource
    Chemical Composition of Potatoes. I. Preliminary Studies on the Relationships Between Specific Gravity and the Nitrogenous Constituents (1961)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 26 (1961), 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: Katahdin potatoes (1959 crop) were placed in storage at 38°F. Monthly samples were removed and separated into three specific-gravity levels---high, intermediate, and low. Total solids changed but little in storage, indicating that shrinkage is due to a loss of both solids and water in the ratio in the original composition. Total and soluble nitrogen analyses over 10 months demonstrated an inverse relationship between total solids and these constituents when calculated on a moisture-free basis. The nitrogen per gram of fresh weight shows no significant difference between samples of different solids contents. Therefore, the apparent inverse relationship on a moisture-free basis is due to the storage of other constituents, presumed to be principally starch, in the case of high-solids potatoes. About 60-62% of the nitrogen is extracted by 70% by weight ethanol. Subsampling of large lots of potatoes for specific-gravity studies is extremely difficult. All data should be checked for variations from sampling error.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1961.tb00371.x
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  • 20
    Electronic Resource
    Electronic Resource
    MAPLE SIRUP. VIII. A SIMPLE AND RAPID TEST FOR THE ANALYSIS OF MAPLE SIRUP FOR INVERT SUGAR (1955)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 20 (1955), 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 simple, rapid threshold test for the approximate analysis of invert sugar in maple sirup is described. The method is based on the selection of sample dilutions such that, for any given percentage of invert, one dilution will give a positive color test while the adjacent higher dilution will give a negative test reaction. The test requires only a simple kit, obtainable from all drug stores, and such equipment as can be found in the home or processing plant.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1955.tb16821.x
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