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  • Articles  (236)
  • Articles: DFG German National Licenses  (236)
  • Blackwell Publishing Ltd  (236)
  • Annual Reviews
  • Elsevier
  • 1965-1969  (178)
  • 1935-1939  (58)
  • 1967  (178)
  • 1937  (58)
  • Process Engineering, Biotechnology, Nutrition Technology  (236)
Collection
  • Articles  (236)
Source
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Years
  • 1965-1969  (178)
  • 1935-1939  (58)
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  • 1
    Electronic Resource
    Electronic Resource
    Influence of the Physical State of Tissue during Rigor Mortis upon Protein Solubility and Associated Properties of Bovine Muscle (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), 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— Protein solubility and associated properties were studied in bovine sternomandibularis muscle allowed to pass into rigor in three physical states. Thirty min post-mortem, samples were incubated at 7°C for 48 hr in one of the following conditions: minced through 1/8-in. plate, free to shorten in a vertical position, stretched to 150% of equilibrium length. Stretched muscle exhibited greater protein solubility, higher pH values and longer sarcomeres than the remaining samples. For post-rigor muscle, protein solubility may be related to sarcomere length and moisture press ratio. Variations in sarcomere length may be related to post-mortem changes in pH. Possible relationships between the contractile state of proteins and the chemical, physical and quality characteristics of muscle are discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00848.x
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  • 2
    Electronic Resource
    Electronic Resource
    A Statistical Method for the Analysis of Peppermint Oils and Other Complex Mixtures (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), 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— A statistical method, preferably operated by a a computer, is proposed for the analysis of data on complex mixtures where the information sought involves a number of small changes in chemical composition, each of which is individually within the normal range of variation of the mixtures. When the method is applied to the identification of geographical origins of peppermint oils and mixtures of peppermint oils, the results are a substantial improvement on those from previous methods, though still leaving some uncertainty. It is expected that more complete chemical analysis will greatly improve the confidence level.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00851.x
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  • 3
    Electronic Resource
    Electronic Resource
    Changes in Fish Proteins Caused by Storage in Saline Solution and Their Inhibition by Phosphates. (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), 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— It is known that even small concentrations of sodium chloride cause a loss in the solubility of actomyosin in fillets of Baltic herring. This change is prevented by the simultaneous presence of a sufficient amount of phosphates. To date, the mode of action of phosphates is unsettled. This problem has here been studied by the aid of radioactive pyrophosphate.The fillets were kept in solutions containing sodium chloride, pyrophosphate, or both, at +4°C. The migration of tracer pyrophosphate was followed by application of the auto-radiographic method; at the same time, changes in the solubility of actomyosin were checked. To avoid losses of soluble compounds, the sections for autoradiogaphy were prepared by freeze-drying and paraffin impregnation techniques. It was found that the migration was very rapid: in 24 hr the fillets were completely marked. The rate of migration was also estimated by counting of the sections.Studies were also made of the changes in the phosphorus fractions of the fillets during the course of standing using 1% pyrophosphate and maximal standing time of 5 days. Initially, there occurred a rapid loss of phosphorus compounds from the fillets; this related to the lipid and nucleic acid phosphorus. The tracer migrated rapidly into the fillets during the first day, and more slowly after this. The bulk of the tracer was in the acid-soluble fraction. Apparently, there also occurred some incorporation into the lipids and nucleic acids.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00864.x
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  • 4
    Electronic Resource
    Electronic Resource
    Volatiles from Oranges. (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), 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— Orange essence was stripped from freshly reamed California Valencia orange juice and concentrated to about 150-fold by the Western Utilization Research vacuum-aroma-column (WURVAC) method. The organic volatiles were extracted from the aqueous essence with ether and analyzed by combined gas-liquid chromatography and mass spectrometry. Chromatograms indicated the presence of more than 100 constituents; 39 of these were identified. Compounds previously unreported as orange volatiles are I-penten-3-01, methyl butyrate, methyl hexanoate, benzaldehyde, and γ-decanolactone.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00868.x
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  • 5
    Electronic Resource
    Electronic Resource
    Irradiation Effects on the Ripening of Kent Mangoes (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), 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— Kent mango fruit irradiated with 0, 100, 200, and 300 Krad were ripened at 20°C for 0, 4, and 8 days.Irradiated mangoes were less firm than control fruit immediately after irradiation, but fruit softening due to ripeness was more pronounced than softening induced by irradiation. Irradiated fruit contained higher water-soluble and lower Versene-vinsoluble pectic fractions as compared to unirradiated fruit. NO differences were observed in the content of the Versene-soluble fraction among all irradiation dosages. Higher PE activities were exhibited by the irradiated fruit throughout the ripening period. Irradiated fruit contained higher AIS and lower soluble solids than control fruit. No differences in sucrose content due to irradiation were observed, but there were less reducing and total sugars at the 300 Krad dose as compared to other dosages.Changes in pectic fractions and PE activity were more pronounced immediately following irradiation in comparison to those occurring during ripening. The increase in soluble solids as well as sucrose, and the decrease in AIS, titratable acidity, reducing sugars and firmness during ripening proceeded at faster rates in control fruit than in the irradiated fruit. These variable rates of change were reflected by the significant irradiation dose and storage duration interactions.Results suggest that irradiation induces a delay in ripening of Kent mangoes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00869.x
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  • 6
    Electronic Resource
    Electronic Resource
    Apple Polyphenol Oxidase Activity in Relation to Various Phenolic Compounds (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), 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— The role of various polyphenolic compounds in oxidations catalyzed by apple polyphenol oxidase (PPO) was investigated. Quercetin, quercitrin, rutin, cyanidin chloride, phloroglucinol, and resorcinol were neither substrates nor inhibitors of apple PPO. Phloroglucinol and resorcinol increased the rate of PPO catalyzed oxidation of chlorogenic acid.Esculetin and dihydroquercetin were found to be substrates of PPO. No synergistic effect was detected in the browning rates of an esculetinchlorogenic acid mixture or a dihydroquercetin-chlorogenic acid mixture. Ferulic acid, fisetin, and p-coumaric acid were generally non-competitive inhibitors, although ferulic acid inhibited competitively in one test. It was hypothesized that the conjugated system in flavones prevents these compounds from being apple PPO substrates.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00815.x
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  • 7
    Electronic Resource
    Electronic Resource
    Isolation and Characterization of Ether Soluble Sugar-Amino Acid Interaction Products (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), 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— A procedure is described for isolating compounds formed during the heating of solutions containing sugars and amino acids. It consists of solvent partition into ethyl ether, concentration of the solvent, high vacuum distillation in an isolated system and a final concentration. Model systems were employed, consisting of one sugar and one source of amino acids from the group: dextrose, lactose, glycine, lysine, valine, and casein. The flavor concentrate had a strong caramel odor.A total of 38 non-acidic and 5 acidic gas chromatographic components were observed, but none of the systems gave rise to all of these. The differences in the gas chromatographic patterns of extracts containing both sugars and amino acids and those containing sugars alone, were more quantitative than qualitative.While many of the components remain unidentified, those positively identified were largely sugar dehydration and degradation products. One nitrogen-containing component was identified as 2-acetylpyrrole.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00818.x
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  • 8
    Electronic Resource
    Electronic Resource
    Cellular Distribution of Lactate Dehydrogenase in Chicken Breast Muscle (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), 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— The distribution of lactate dehydrogenase (LDH) in chicken breast muscle was studied by preparing subcellular fractions by homogenization and differential centrifugation under conditions known to cause the enzyme to be associated with the particulate structures. The LDH was widely distributed among the subcellular fractions with the outer cell membrane and the mitochondrion having especially high activities associated with them.A 4-hr aging period of the whole, excised muscle had only a minor effect on the subcellular distribution of the enzyme. The major change in aged muscle was an increase of enzymic activity in the soluble, supernatant fractions. Although certain possible artifacts have been ruled out, it is not completely certain that the particle-associated LDH is a true reflection of the situation in vivo. There is at least, however, a reproducible pattern to the binding of LDH to the individual subcellular fractions when chicken breast muscle is homogenized under the specified conditions.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00819.x
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  • 9
    Electronic Resource
    Electronic Resource
    A Comparison of Solvent and Thermal Techniques for Determining the Fat Content of Ground Beef (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), 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— Results obtained by a thermal extraction procedure for determining the fat content of fresh ground beef were found to correlate significantly (1% level) with results obtained by the official AOAC solvent extraction procedure. The fat levels investigated ranged between 14 and 29%. As the amount of sample grinding increased, the fat variation within thermal extraction replications decreased, while the differences between the thermal and solvent extracted fat became larger.Linear regression between the two methods contained significant error in certain areas of the fat range tested. The fourth order polynomial provided the best fit curve between the solvent and thermal extraction data for thermal samples ground once through a plate having g-in. diameter holes and twice through a plate having holes 1/8-in. in diameter. The thermal extraction method, being adequately reproducible, rapid, and economical, provides a valuable tool to the food industry in control procedure and to the Armed Forces in its quality assurance tests.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00822.x
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  • 10
    Electronic Resource
    Electronic Resource
    Gel Filtration Fractionation of the Whole Water-Extractable Soybean Proteins (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), 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— The water-extractable soybean proteins (WESP) were fractionated into five fractions by gel filtration with Sephadex G-200 column. Four of the five fractions were protein fractions, while the fifth fraction was nonprotein fraction. The first two fractions were heterogeneous by sedimentation analysis, while the third and fourth fractions give homogeneous fractions with 7s and 2s respectively. The trypsin inhibitor activity was found only in the fourth fraction.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00825.x
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  • 11
    Electronic Resource
    Electronic Resource
    Factors Affecting Collagen Solubility in Bovine Muscles (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), 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— Solubility of intramuscular collagen was studied as affected by chronological maturity in 15 bovine longissimus dorsi and 15 semimembranosus muscles and as affected by post-mortem contraction state in the semitendinosus of 7 animals. Collagen solubility decreased significantly with each advancing maturity group in both longissimus dorsi and semimembranosus muscles. Collagen solubility was also higher (P 〈 0.05) in the longissimus dorsi than in the semimembranosus, except in the E maturity group. It was also related to panel tenderness in both muscles (r = 0.77 and 0.81 (P 〈 0.01) for longissimus dorsi and semimembranosus muscles, respectively. However, within-maturity group correlations of solubility of collagen and tenderness were low and nonsignificent.Collagen content did not differ significantly in longissimus dorsi muscles of animals of A, B, and E maturity groups; however, the semimembranosus had more collagen (P 〈 0.05) in E than in A and B maturity groups. Collagen content was not related (P 〉 0.05) to panel tenderness in either muscle (r =−0.42 and −0.48 for longissimus dorsi and semimembranosus, respectively). Neither collagen solubility nor collagen content was significantly affected by post-mortem contraction state. Furthermore, collagen solubility did not increase significantly with post-mortem aging up to ten days.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00826.x
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  • 12
    Electronic Resource
    Electronic Resource
    Objective Measurement of Connective Tissue Tenacity of Poultry Meat (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), 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— A direct, objective method was developed for measuring the cohesive force holding the fibers and fiber bundles of poultry meat together, i.e., the connective tissue tenacity. The method consists of cutting out uniform cylinders of cooked muscle with the fibers parallel to the plane ends of the cylinder, attaching metal plates to the cylinder ends by a special adhesive that forms strong bonds with moist tissue, and measuring the force and work required to tear the meat sample apart in a recording tensile tester. Ability of the method to measure the cohesiveness between fibers, independent of the force required to shear across the fibers, was evaluated by determining connective tissue tenacity, shear force, alkali insoluble hydroxyproline (index of collagen), and taste panel reactions on cooked muscle samples varying with respect to age of bird, post-mortem aging condition, freeze-drying, and cooking time. Connective tissue tenacity was directly correlated with alkali insoluble hydroxyproline (r = 0.91, P 〈 0.001), inversely related to cooking time, and in general appeared to be a good measure of the connective tissue component of toughness as differentiated from the component related to force required to shear across the fibers. The method will be useful in objectively measuring the quality defect of lack of cohesiveness in canned, freeze-dried, and irradiated poultry meat, and should be of general value in all research on meat quality.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00829.x
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  • 13
    Electronic Resource
    Electronic Resource
    A New Aroma-Bearing Substance from Shiitake, an Edible Mushroom (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), 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— Investigations on the physico-chemical properties and a sensory evaluation as a component of Shiitake flavor were carried out with lenthionine, a substance which was isolated from dried Shiitake mushroom. Lenthionine is practically insoluble in water but soluble in non-polar solvents. Its stability in an aqueous solution changes greatly with the pH of the solution.Lenthionine was identified as a significant component in the aroma of Shiitake mushroom and its detectable threshold level is at a concentration between 0.27 and 0.53 porn in water. This new aroma-bearing substance will be used as a flavor additive in various foods.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00831.x
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  • 14
    Electronic Resource
    Electronic Resource
    Changes in Lipid Composition of Sweet Potatoes as Affected by Controlled Storage (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), 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— The fatty acid composition of the lipids extracted from Georgia Red and Centennial varieties of sweet potatoes was studied to determine changes during storage at 15.5, 10, and 4.5°C. The two varieties did not differ initially in the relative proportions of fatty acids. However, changes in fatty acid composition were noted during storage and appeared to be mere pronounced at low storage temperatures. The most consistent changes noted were an increase in tetra-cosaenoic acid and a decrease in short chain saturated acids. The Centennial variety contained higher levels of total lipids, which were generally reflected in higher levels of the three fractions, (1) non-phospholipids, (2) cephalin and (3) lecithin. The increase in total lipids and the individual lipid fractions with storage is indicative of two processes that may have occurred in the stored roots. The lipids may have become more extractable as the respiring potato underwent compositional changes, or lipids were being synthesized from non-lipid components. Although changes observed in the relative proportions of fatty acids during storage at different temperatures were not always consistent, the possibility is suggested that changes in fatty acid composition may be related to changes in quality of the potato during storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00830.x
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  • 15
    Electronic Resource
    Electronic Resource
    A Modified Sample Holder for Determining Viscosity of a Diphasic Fluid (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), 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— A sample holder was constructed to prevent separation in a diphasic fluid during the determination of viscosity with a disc-spindle viscometer. The holder consists of inner and outer cups separated with spacers. A magnetic stirrer causes fluid being tested to move through holes in the bottom, up around the outside, and over the top of the inner cup, creating a slow downward movement past the spindle. The movement is adjusted to a rate just sufficient to maintain a homogenous mixture and give a maximum stabilized shearing stress.Shearing stress was unaffected by direction of rotation of the stirrer. The agitation required for tomato juice apparently had but little effect upon shearing stress as indicated by tests with Newtonian fluids.The modified sample holder was used to determine viscosity of juices of several varieties varying in fruit characteristics. large differences were shown, but no relationship between fruit firmness and viscosity was apparent.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00832.x
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  • 16
    Electronic Resource
    Electronic Resource
    Catheptic Activity of Chicken Muscle: Quantitative Assay of the Hemoglobin-Splitting Catheptic Activity (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), 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— A quantitative method was developed to assay the hemoglobin-splitting catheptic activity in chicken muscle. The catheptic activity of chicken breast muscle was found to be 34-fold greater than previously reported.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00834.x
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  • 17
    Electronic Resource
    Electronic Resource
    Muscle Properties of Physically Restrained Stressor-Susceptible and Stressor-Resistant Porcine Animals (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), 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— Studies of the effects of duration of physical restraint of porcine animals revealed breed influences on the responses occurring in muscles. The rate and extent of glycolysis and the color and gross morphology of the muscles of Poland China animals became more severely affected as the duration of restraint increased. The muscles of Chester White animals, however, responded to the stressor initially but, with prolonged restraint, returned to glycolytic and morphological states resembling those of unrestrained animals. The results emphasize the importance of genetic influences on stress responses and resultant muscle morphology and indicate that a specific treatment may ultimately produce opposite effects in animals that differ in susceptibility to stressors.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00833.x
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  • 18
    Electronic Resource
    Electronic Resource
    Deformation Testing of Foods. 2. A Simple Spring Model of Deformation (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), 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— A model system is described which closely represents the deformation of a food as it is squeezed in the hand. The model consists of a set of true springs of differing heights and with differing Hooke's constants arranged in parallel. One or more springs are required to represent a given food depending upon the degree of curvilinearity of the force-compression curve of the food. No dashpots are needed in this simple model. The one restriction on the model is that it is intended to represent the physical response of the food to a single compression. A graphical method for measuring the number, size and Hooke's constants of the springs in the model is described. The spring model shows that with some foods at least, small compression forces measure differences in softness better than large forces.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00844.x
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  • 19
    Electronic Resource
    Electronic Resource
    Nature of the Residual Lipids in Fish Protein Concentrate (FPC) (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), 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— Methods were developed for the extraction and characterization of residual lipids of fish protein concentrate (FPC). Isopropanol-extracted samples had 0.1–0.2% residual lipid and an ethylene dichloride-extracted sample had approximately 0.5% residual lipid. The lipids contained 50–60% neutral lipid, 20–25% phospholipids, 5–10% acidic lipids, and the remainder uncharacterized. Fatty acid analysis of the total lipids showed that the saturated fatty acids were mainly palmitic and stearic and the unsaturated fatty acids were mainly oleic and palmitoleic. The observed low content of polyenoic fatty acids may account in part for the high stability of the lipid extracts to oxidation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb09684.x
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  • 20
    Electronic Resource
    Electronic Resource
    Cysteine Induced Odor Intensification in Onions and Other Foods (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), 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— Adding cysteine to food products prepared from onion and other species of the genus Allium results in lo-to 40-fold increase in odor intensity and in alteration of GLC patterns of the volatiles. Other nonvolatile sulfhydryl compounds, but not ascorbic acid, also intensify the odor. The reactions responsible for this cysteine effect are not directly enzymatic in nature and appear, at least in part, to involve a series of sulfhydryl-disulfide type interchanges among cysteine and the sulfur-containing products of the enzymatic breakdown of flavor precursors in these foods.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb09696.x
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  • 21
    Electronic Resource
    Electronic Resource
    Formation of Myofibrillar Fragments and Reversible Contraction of Sarcomeres in Chicken Pectoral Muscle (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), 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— As morphological changes occurred in the pectoral muscles of chicken carcasses during 48 hr storage at 5°C, two notable phenomena were observed: (1) fragmentation of myofibrils and (2) reversible or irreversible contraction of sarcomeres. When blendorized, myofibrils tend to break into small fragments composed of 1-4 sarcomeres with time post-mortem. It was also found that besides an irreversible post-mortem contraction of sarcomeres generally accepted, a reversible contraction can take place under particular conditions.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb09697.x
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    Lipids in Wheat Kernels of Varying Size (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), 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— Wheat samples from three hard red winter and three hard red spring varieties were separated into kernels of varying size. A two-fold increase in kernel weight was accompanied by a small decrease in protein content and by a substantial decrease in ash (on a percentage basis). Concentrations of free (petroleum-ether extractable) and of bound lipids (water-saturated butanol following petroleum-ether) were higher in small than in large kernels. The hard red spring kernels had, generally, more free lipids than hard red winter kernels; differences in bound lipids were small. Total lipid contents per kernel depended primarily on kernel size, and was affected little by wheat class or variety. Thin-layer chromatography showed triglycerides as the major nonpolar component, and digalactosyl glyceride and phosphatidyl choline as the major polar components.Concentrations of individual nonpolar or polar components were not affected significantly by kernel size. Differences in concentrations of certain nonpolar components and in the composition of monoglycerides seem to be indicated between lipids of hard red winter and hard red spring wheats. Concentrations of polar lipids in petroleum-ether extracts varied substantially from the concentrations of individual components in polar lipids extracted with butanol following petroleum-ether.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb09700.x
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  • 23
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    Electronic Resource
    Effect of Dietary Fat and Protein on Lipid Composition and Oxidation in Chicken Muscle (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), 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— Samples of white muscle (pectoralis major) were taken from 100 male, broiler-type chickens which had been reared to 58 days of age on rations differing in protein level (16 or 24%) and in type of supplemental fat (5% of coconut oil, beef tallow, safflower oil or menhaden oil). Lipids were extracted from each sample and fractionated into (1) neutral lipids, (2) cephalin, and (3) lecithin. The fatty acid content of each fraction was determined by gas liquid chromatography (GLC). Lipid oxidation was measured by a 2-thiobar-bituric acid (TBA) method after storing each carcass for 12 days at 2°C.Values for all measurements were statistically analyzed for dietary effects and for possible correlations between composition and oxidation rates. All of the factors were significantly influenced by diet, except total lipids, cephalin, and four of the lecithin fatty acids.Correlation coefficients between TBA values and level of each lipid component were obtained after treatment effect was statistically removed. The 22-carbon fatty acids with 4 or 5 double bonds in cephalin and lecithin, and linoleic acid in neutral lipids and lecithin were positively correlated with TBA values.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb09701.x
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  • 24
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    Multiple Forms of Phenoloxidase (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), 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— The phenoloxidase system in the tissues of mushrooms, potatoes, and apples was investigated using a polyacrylamide electrophoretic technique. The enzyme system was shown to exhibit the phenomenon of multiple forms. The multiple form pattern obtained was highly characteristic for each individual species and variety studied, and substrate specificity was evident. The mushroom phenoloxidase system (Agaricus campestris) was shown to consist of at least nine distinct dl-dopa-reactive multiple forms, and at least three forms reacting with I-tyrosine. Potatoes (var. Rural Russet) showed at least 11 bands of dl-dopa activity, while apples (var. Golden Delicious) had at least three multiple forms of dl-dopa activity. By introducing the “multiphase” gel electrophoretic technique a better resolution of the multiple forms was obtained. A group of closely related dl-dopa multiple forms in mushrooms had the unique ability to withstand the temperature of 70°C for one hour. Sulfite, ethylenediamine-tetraacetic acid (EDTA) and other treatments affected the multiple forms differently. Each multiple form behaved as an individual entity upon repeated elutions and electrophoreses.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb09707.x
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  • 25
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    Experimental Food Poisoning with Heat-Susceptible Clostridium perfringens Type A (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), 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— Clostridium perfringens type A, S-79 behaves like a gas-gangrene producing strain in its production of heat-susceptible spores both in broth and in the intestinal tract of man. However, vegetative cells ingested by human volunteers produce the food-poisoning syndrome characterized by abdominal pain and diarrhea.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb09713.x
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  • 26
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    Determining Volatile Acids in Coffee Beverages by NMR and Gas Chromatography (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), 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— Volatile aliphatic acids (C1 to C10) were determined in the beverages from three varieties of coffee- Colombian, Santos, and Robusta. Formic acid was determined by NMR, the remainder by gas chromatography. The difference in acid concentration between medium- and dark-roasted coffees was also examined. Acetic acid and formic acid are found to be the major volatile acid components; C3 to C10 acids are present only in relatively small amounts in the three varieties investigated. Robusta coffee was found to be significantly higher in formic acid and slightly lower in acetic acid than Colombian and Santos.In general, the dark roasts were lower in volatile acids than the medium roasts and Robusta had the highest total volatile acid content. No significant differences were observed between Colombian and Santos. Although measurable differences in acidity were found among the different varieties and between the two degrees of roasting by titration of beverages to pH 9.0, the volatile acids were found to be too low in concentration to account for these variations. It was assumed that the major acid components must be nonvolatile acids. This has been confirmed by analysis of nonvolatile acids which will be published later.The method used involves neutralization of the coffee beverage with sodium hydroxide, precipitation of emulsion-forming materials with methanol, and lyophilization of the supernatant liquid. The freeze-dried solids are treated with excess mineral acid and extracted with ethyl ether. The ether extract is then analyzed for volatile acids by gas chromatography and by NMR. Both gas chromatography and NMR methods are sensitive and quantitative, and require less than 30 min to complete an analysis once the sample preparations have been completed. This technique should be useful for the determination of volatile acids in fruits, vegetables, and other biological substances.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb09710.x
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  • 27
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    Factors Affecting the Growth and Interaction of the Rough and Smooth Variants of Bacillus stearothermophilus. 2. Media and pH (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    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— The influence of various media and pH upon the growth and interaction of rough and smooth variants of Batiks stearothermophilus NCA 1518 in pure and mixed populations was determined. The rough variant had a lower nutritional requirement than the smooth variant. The rough variant had a slightly shorter generation time in a minimal broth than in a trypticase soy broth devoid of phosphate buffer (TSA-A). The generation time of the smooth variant grown in the minimal medium was much longer than that in TSA-A. Available carbohydrate influenced growth of the rough variant more than the smooth variant. The rough variant showed an increase of only 3 hr in lag time at pH 6.0 and 8.0 as compared to pH 7.0, while the smooth variant had an increase in lag time of 37 hr at pH 6.0 and 47 hr at pH 8.0 as compared to pH 7.0. The smooth variant produced very little basic substances in TSA-A while the rough variant produced large amounts of these substances.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb09712.x
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  • 28
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    Biochemical Properties of Pork Muscle in Relation to Curing. Part II (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    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 stimulation in the presence of methylene blue of the enzymic production of nitric oxide from added nitrite by pork muscle minces under anaerobic conditions and the partial suppression by nitrite of the aerobic respiration of the minces suggested that the respiratory system is involved in nitrite reduction. Using mitochondrial preparations from pork skeletal muscle, it was shown that under anaerobic conditions the mitochondria can utilize nitrite with formation of nitric oxide. Ferrocytochrome c has been located as the immediate substrate involved, the mediating enzyme being cytochrome oxidase, suggesting that under anaerobic conditions nitrite can replace oxygen as the terminal point of the respiratory chain.In the absence of a reducing agent nitrite oxidizes myoglobin in vitro to the met-form. The reduction of metmyoglobin by pork muscle minces was erratic and reduction by mitochondria has not been observed. Mitochondria can, however, readily reduce nitric oxide metmyoglobin and this observation suggests a possible mechanism for the formation of nitric oxide myoglobin during curing.Observations on mature curing brines from Wiltshire bacon factories indicated that, although active in utilization of nitrite and nitrate, they do not produce nitric oxide. The tissue enzymes, therefore, appear to be the sole agents for producing nitric oxide and thus cured meat color.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb01308.x
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  • 29
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    Effect of Temperature on the Time Course of Rigor Mortis in Ox Muscle (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Changes in length and ‘extension’ during the onset of rigor mortis in cyclically loaded strips of ox sternomandibularis muscle were found to be markedly different at 1 °C from those at temperatures over the range 537°C. The delay phase of rigor mortis was longer with lower temperature within the range 1.537°C, but was shorter with lower temperature within the range 1.15°C. The onset phase was longer with lower temperature within the range 5–37°, but was shorter at 1° than at 5°C.The change in extension was completed sooner at l° than at 5° or 15°C. At 37°C, by the time the change in extension was complete, acid-labile phosphorus had fallen to a low level, and the ultimate pH was closely approached or reached; but at 1°C, an appreciable amount of acid-labile phosphorus still remained, and the pH was considerably above the ultimate value. The shortening at 1 °C was compared to thaw contracture.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb01309.x
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  • 30
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    Changes in Crystallinity of Cellulose During Dehydration (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Samples of onions and bell peppers were taken during various stages of high- and low-temperature dehydration and lyophilization to ascertain the step-wise changes that occur in the crystallinity of cellulose. Cellulose crystallizes mainly during the later stages of drying in all three processes, and freezing produces only a minor amount of crystallization. Most of the water loss and loss of rehydration capacity occurs at the start of dehydration. The latter is ascribed to cell death and loss of differential permeability in protoplasmic membranes. Rehydration volume is related to crystallinity of cellulose in these materials within each method of dehydration.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb01310.x
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  • 31
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    The Carotenoids of Queensland Fruits -Carotenes of the Watermelon (Citrullus vulqaris) (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Twenty-one pigments were isolated from the hydrocarbon fraction of watermelon carotenoids. Fourteen of these are naturally occurring carotenes, the remaining seven are stereoisomers and probably artifacts. Lycopene and its neo-isomers were the major pigments (73.7% and 7.6%, respectively, of the total pigment). Other pigments present in appreciable quantities were phytoene (2.1%), phytofluene (1.4%), beta-carotene (4.1%), zeta-carotene (1.6%) and gamma-carotene (0.4%). Alpha-carotene, poly-cis-lycopenes and an unknown pigment were also present in small quantities.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb01311.x
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  • 32
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    A Probable Flavoring Principle in Vegetable-Protein Hydrolysates (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), 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— The characteristic seasoning flavor of hydrolyzed vegetable proteins has previously been attributed to α-ketobutyric acid formed from threonine under the conditions of acid-hydrolysis. However, pure α-ketobutyric acid is virtually odorless and tasteless, and it develops the characteristic flavor only upon ageing. The true flavoring principle is probably α-hydroxy-β-methyl-Δ.α,β-γ-hexenolactone, which is formed from the acid by dimerization, lactonization, and decarboxylation. This conversion occurs spontaneously, but is greatly accelerated under acidic conditions.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00846.x
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  • 33
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    Determination of Calcium and Magnesium in Meat (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    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— A method is given for determining calcium and magnesium in meat. The influence of several parameters such as pH, time, orthophosphate addition, quantity of ZrOCl2 and meat, has been described. Information is presented on the use of zirconylozychloride to eliminate interfering substances. The amount of calcium found is generally higher than figures given in the literature. If no orthophosphates are present in the sample, they should be added.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00849.x
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  • 34
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    Precursors of Chocolate Aroma: Studies in the Degradation of Amino Acids during the Roasting of Accra Cocoa Beans (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    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— A preliminary study of the Strecker degradation of amino acids by reducing sugars in cocoa beans has revealed an unexpected temperature effect on the extent of the reaction which might influence the flavor of the product. Model amino acid/sugar systems were studied and the results support the hypothesis that there exists a relationship between the temperature of reaction, the extent of amino acid degradation and the production of flavor volatiles during the roasting of cocoa beans. A factory experiment, in which Accra cocoa beans were roasted at three different temperatures, provided supporting evidence of the influence of temperature on total flavor and on the strength of basic chocolate flavor.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00850.x
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  • 35
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    Apparent Diffusivity in Honey-Water System (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    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— A laser interferometric micro diffusion cell was used to measure the apparent diffusivity of water-honey system. The results show that the apparent diffusivity of water in honey is very much dependent on the concentration.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00852.x
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  • 36
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    An Objective Evaluation of Changes in Firmness of Ripening Bananas Using a Sonic Technique (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    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— Firmness in fruits is sometimes evaluated as being the force necessary to attain a given deformation within the product. Since modulus of elasticity is defined as the ratio of stress to strain, it should measure resistance to force and, hence, the firmness of a material. Using a sonic technique, the resonant frequencies of cylindrical specimens of flesh from Valery bananas were measured and Young's modulus of elasticity was calculated. Softening of the banana during ripening was associated with a decrease in Young's modulus of elasticity from 272 × 105 dynes/cm2 at ripeness corresponding to a light green peel color to 85 × 105 dynes/cm2 at the yellow stage. Modulus of elasticity was significantly and directly correlated with starch content, but inversely correlated with luminous reflectance and the logarithm of percent reducing sugars.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00854.x
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  • 37
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    Apple Anthocyanins: Identification of Cyanidin-7-Arabinoside (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    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— The anthocyanin pigments of Red Delicious apples were isolated and identified from their chromatographic, spectral and chemical properties. The maior pigment was cyanidin-3-galactoside. The minor pigments were cyanidin-3-arabinoside and cyanidin-7-arabinoside. Cyanidin-7-arabino-side was isolated from a natural source for the first time. Three pigments were isolated from 74 varieties of apples, two from six varieties and only one from two varieties.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00855.x
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  • 38
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    Volatiles from Injured and Uninjured Valencia Oranges at Different Temperatures (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    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— Volatiles emanating from injured and uninjured Valencia oranges increased in number and amount with increasing temperature. The amount of emanated volatiles increased about 20-fold from uninjured fruit and about 50-fold from injured fruit between holding temperatures of 2 and 38°C. The average amount of volatiles emanating from injured oranges was nearly 75 times as great as that from uninjured fruit; the number of components did not increase. These results demonstrate the need for caution in interpretation of aroma patterns from oranges and for strict standardization of experimental conditions.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00857.x
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  • 39
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    Some Volatile Components of Vitis Vinifera Variety White Riesling. 3. Neutral Components Extracted from Wine (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    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— The neutral components of a table wine made from Vitis Vigzifern variety White Riesling were isolated by methylene chloride extraction. Free acids were removed by basic extraction leaving the neutrals in the methylene chloride solution. Individual components were separated by preparative scale gas chromatography and identification was accomplished through comparisons of relative retention times of knowns and unknowns on several different gas chromatographic columns and by infrared spectroscopy. The neutral essence consisted principally of alcohols; the maior ones: ethanol, n-propanol, isobutanol, 2-methylbutanol, 3-methyl butanol, n-hexanol, levo-2,3-butanediol, and 2-phenethanol. Present in smaller amounts were: 3-methylpentanol, 4-methyl-pentanol, meso-2,3-butanediol and linalool. The second most common class of substances in the essence was esters; the major ones: ethyl acetate, isoamyl acetate, ethyl n-caproate, ethyl n-caprylate, n-hexyl acetate, 1,3-propanediol monoacetate, and 2-phenethyl acetate. Present in smaller amounts were: n-propyl acetate, isobutyl acetate, 2-methylbutyl acetate, levo-2,3-butanediol monoacetate, ethyl lactate, ethyl 3-hy-droxybutyrate, ethyl 2.hydroxyisocaproate, ethyl n-caprate, ethyl 9.decenoate, diethyl succinate, diethyl malate, dimethyl phthalate, and diethyl phthalate. Components of functionality other than alcohols or esters were: y-butyrolactone, N-ethylacetamide, diethyl acetal, and acetaldehyde.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00860.x
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  • 40
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    Effect of Low-Level Radiation on the Proteolytic Activity of Bacteria in Oysters (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    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— Ten species of bacteria which survived low-dose gamma radiation were isolated from fresh Gulf oysters and identified. The effects of radiation on the proteolytic activity of these bacteria were studied. Irradiation at 0.2–0.3 Mrad reduced proteolytic activity of the bacteria considerably. Reduction of proteolysis was significantly correlated with a decrease in bacterial numbers produced by irradiation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00862.x
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  • 41
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    Determination of 4,6-Dinitro-o-set-butylphenol Residues in Fruits and Almonds by Electron-Capture Gas Chromatography (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), 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— A procedure for the analysis of 4,6-dinitro-o-set-butylphenol (DNOSBP) in fruits and almonds by electron-capture gas chromatography is described. The alkanolamine salts of DNOSBP are converted to DNOSBP with acid prior to extraction with benzene. The extracted DNOSBP is then cleaned-up by column chromatography, methylated with diazomethane, and analyzed as the methyl ether. The overall average recovery of DNOSBP residues on almonds, cherries, peaches, and apricots (fortified with 0.01–0.5 ppm DNOSBP) was 90%.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00865.x
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  • 42
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    Nomenclature of Ylangene, Copaene and Cubebene (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    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.1365-2621.1967.tb00867.x
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  • 43
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    Effect of Ionizing Radiations on Resting Conidia of Aspergillus flavus (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    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— Conidia of Aspergillus flavors were exposed to the gamma radiation of Cobalt-60 and to 1 Mev electrons generated in a resonance transformer accelerator. When the spores were irradiated in water there was a linear relationship between radiation dose and logarithmic survival of the spores, with a D value equal to 38 Krad for both the gamma rays and the electrons. In the absence of surrounding water the resistance of the spores to radiation was higher than in the presence of water and the dose-survival curve was not linear. There was no appreciable pH effect in the range of 3 to 7 on the radiation resistance of the spores. When the spores were irradiated in dextrose solution a small increase in their radiation resistance was observed as the sugar concentration was raised from 0 to 40%.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00866.x
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    Rosé Wine Color Preference and Preference Stability by an Experienced and an Inexperienced Panel (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    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— A comparison was made between an experienced and an inexperienced panel for their ability to form preferences for five rose wines of differing color characteristics and to maintain the preferences over a period of several months. A definite preference pattern for certain hues and brightnesses were established by comparison of the patterns to measured tristimulus color values. The inexperienced subjects were less consistent among themselves as to color preferences at the first testing but became more consistent at the second testing. The experienced panel had significantly more stable preferences than did the inexperienced group. Both groups showed similar preference patterns.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00870.x
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  • 45
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    Bacterial Studies on Irradiated Tropical Fish—Bombay Duck (Harpodon nehereus) (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    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— Gamma irradiation (0.4 Mrad) of Bombay duck (Havpodon nehereus) fillets sealed in polyethylene bags brought about alterations in the bacterial flora during storage at 10–12°C. Micrococcus, Pseudomondas, Ackromobacter, Flavobacterium, Microbacterium, Bacillus, Alkaligenes, and Sarcina, which comprised the initial flora of Bombay duck, were predominated by Proteus, Bacillus, Aeromonas, Micro-cocci, and Neisseria in the spoiled samples after four days storage at 10–12°C. In contrast, absence of putrid odors in the irradiated samples stored at 10–12°C for 14 days may be attributed to the biochemically inactive nature of the predominating Micrococci.
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  • 46
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    A Study of the True Taste of Saccharin (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: When samples of saccharin were highly purified, bitterness and aftertaste were not significantly diminished. Numerous purification methods failed to remove these undesirable flavor notes. The presence of sequestering agents also failed to diminish bitterness and aftertaste. While the undesirable flavor notes of saccharin cannot be proven to be intrinsic, the hypothesis that they are due to impurities is most untenable. Conclusive evidence shows that the bitterness and aftertaste are at least in part a true property of saccharin.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb01331_32_3.x
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  • 47
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    Factors Influencing the Transport of Air-Borne Bacteria at Openings (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    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 factors causing transport of air-borne microorganisms from a high concentration space to a low concentration space were investigated in an aerosol chamber. The transport of bacterial aerosol through an opening between the compartments of the chamber was expressed in terms of a turbulent transfer coefficient.The experimental transfer coefficients increased significantly as the ventilation rates increased from 20 to 40 ft3/min and increased slightly between 40 and 60 ft3/min. Results obtained with ventilation rate gradients ranging from − 30 to +30 ft3/min indicated that the coefficient was maximum at equal rates.An increase in the opening height from 3 to 9 in. produced a significant decrease in the turbulent transfer coefficient. Temperature gradients ranging from −14 to +12S°F with respect to a reference temperature of 75°F resulted in an increase in the turbulent transfer coefficients from 2.09 to 8.09. The effect of temperatures between 75 and 95°F and corresponding relative humidities between 31 and 60%, on aerosol viability did not account for the entire influence of the temperature gradient on aerosol transport.
    Type of Medium: Electronic Resource
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  • 48
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    Lipids of Raw and Cooked Ground Beef and Pork (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Lipids extracted from raw and cooked ground beef and pork and from the drip were fractionated into phospholipids and neutral lipids. The fatty acid composition of the total extracted lipid and of the lipid fractions was determined. Phospholipid concentration was higher in cooked than in raw meat, whether expressed as percent of fat or as percent of meat. Fatty acid patterns of the lipids were similar in raw and cooked meat except that the concentration of linoleate in the phospholipid fatty acids was higher in cooked pork than in raw pork.
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  • 49
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    Atypical Intrafascicular Accumulation of Fat in Porcine Striated Muscle (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Intrafascicular fat-like cells were observed in striated porcine muscle. Post-mortem muscle appeared normal in color, texture, and visible fat, but Sudan IV staining revealed that certain intrafascicular cells did contain fat.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb01278.x
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  • 50
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    Erratum (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    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.1365-2621.1967.tb01281.x
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  • 51
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    Biochemical and Quality Changes Occurring During Freezing of Poultry Meat (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Comparative studies on muscle from fresh (unfrozen) and freshly frozen chickens showed that freezing caused small, but detectable changes in eating quality and that changes in muscle proteins during freezing depended on freezing rate. Slow freezing caused a larger loss of drip on thawing, a larger loss of nitrogenous constituents and nucleic acid derivatives to the drip, and a larger loss of water-holding capacity of meat, than fast freezing. In addition, slow freezing, as compared to fast freezing, increased proteolysis and caused a greater decrease in the adenosine-triphosphatase activity of myofibrillar proteins. Taste panel comparisons of fresh and frozen chicken meat showed that freezing caused a significant change in the odor of uncooked breast and leg meat and a decrease in tenderness of cooked breast meat. The results suggest that rapid freezing preserves the integrity of muscle proteins to a greater extent than slow freezing.
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  • 52
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    Estimation of Inosinic Acid in Chicken Muscle and Its Formation and Degradation During Post-mortem Aging (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    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 routine method for the extraction, chromatographic separation and ultraviolet spectrophotometric assay of ribonucleotides and their derivatives in chicken muscle was developed to study changes in ribonucleotide content of chicken muscle from the moment of death until tenderness changes are essentially complete. In this method, the mean error of duplicate analyses was ±2%, and recoveries were within ±6% of amounts added.Results indicated that the formation of inosinic acid occurred as a result of breakdown of adenosine triphosphate during the period of time between slaughter and onset of rigor-mortis. During prolonged aging (over 24 hr) or aging in slush ice (compared to aging in drained crushed ice), the Inosinic acid content of muscle decreased. Inosinic acid content of breast muscle was higher than leg muscle and increased in both muscles with the age of the birds.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb01282.x
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  • 53
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    Fatty Acid Composition of Turkey Meat as Affected by Dietary Fat, Cholesterol and Diethylstilbestrol (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Diethylstilbestrol (DES) increased the total lipid content of turkey breast, thigh and skin whether a corn oil (CO) or hydrogenated coconut oil (HCO) diet was consumed. The effect of DES, cholesterol (C) or DES + C was greater with the HCO diet than with the CO diet. The total polyunsaturated acid content of the breast of turkeys on the HCO control diet and on the CO control diet was the same but was greater in the thigh and skin lipids of turkeys on the CO control diet, primarily due to the greater linoleate concentration.The proportion of fatty acid was changed to a small extent by DES, C and DES + C. However, the weight of the fatty acids in unit weight of turkey meat was greatly changed because of the large effect on the total fat content and consequently on the total fatty acid content.
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  • 54
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    Lysolecithinase in Fish Muscle (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    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 preparation of a phospholipase from fish muscle is described. It splits added lysolecithin and contains practically no endogenous substrates. Active preparations were obtained from fresh Saurida undosquamus and some commercial cod preparations. Similar preparations from several other species were inactive. Activity is lost after frozen storage for several months.The preparation does not split lecithin. However, in the presence of lysolecithin, lecithin is also hydrolyzed. This effect of lysolecithin is due to entrapped snake venom, used for its preparation. However, snake venom itself does not split lecithin under the conditions used and becomes active by the presence of fish muscle lysolecithinase preparations.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb01287.x
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  • 55
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    Hydrolytic Enzymes in Bovine Skeletal Muscle. II. Proteolytic Activity of the Water-Soluble Proteins Separated by Starch Gel Electrophoresis. (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Proteolytic activity of the water-soluble proteins of bovine skeletal muscle separated in starch gels, was examined by the use of various synthetic and natural substrates, and by the use of inhibitors. A total of 10 electrophoretically-separated bands hydrolyzed acetylphenylalanine-β-napthyl ester. Seven of the separated protein bands hydrolyzed four different substrates indicating the presence of more than one type of enzyme in each of the bands. Based on substrate hydrolysis, effects of inhibitors and heat stability, proteolytic activities resembling that of cathepsin 8, cathepsin C and leucine aminopeptidase were presumed to be present.
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  • 56
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    Penetration and Distribution of Calcium Ions in Thermal-Processed Apple Slices (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Stayman apple slices were treated in a solution containing calcium chloride (CaCl2 and radioactive calcium (Ca45 Cl2 to determine movement of the Ca ion into the tissue. Autoradiograms were developed from specimens prepared from Ca45-treated slices. From the resultant photographic prints, penetration and distribution of Ca ions in apple tissue under different treatments were ascertained. Dipping or submerging the slices in Ca solution allowed only the surface to receive Ca. Processing slices in a Ca salt medium produces similar results. Use of a vacuum-pressure technique while the slices were submerged in the Ca solution provided a more satisfactory method for impregnating the tissue. Slices treated by this method showed essentially an even distribution of Ca ions in the tissue.Radioactive Ca ions may be used to determine the efficiency of canning where plant tissue; are treated with Ca selts.
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  • 57
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    Properties of Pectin Fractions Separated on Diethylaminoethyl-cellulose Columns (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    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 sample of a commercial slow-set citrus pectin was separated into its major fractions on diethylaminoethylcellulose columns using increasing concentrations of NaH2PO4 solution as the eluent.The fraction eluted with the lowest concentration of NaH2PO4 had the highest methoxyl content, and later fractions, obtained with progressively increasing NaH2PO4 concentrations, showed progressively lower methoxyl values. The per cent esterification and equivalent weight also decreased in a similar manner. This decrease in methoxyl content from one fraction to the next was accompanied by an increase in setting times and jelly grades. By using a viscosity measurement in 1% Calgon, no regular change in molecular weight from one fraction to the next could be observed and none of the fractions had a molecular weight as high as the original pectin.
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  • 58
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    Irradiation Induced Gases in Packaged Foods. I. Identification and Measurements (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: If foods are packaged without allowing sufficient headspace, they may show swelling after irradiation. Hydrogen gas evolution is the primary cause of the swelling. Other gases, such as CH4, CO, and CO2, may also be present in small amounts. In model systems, the amount of induced gas was found to vary directly with irradiation dose, and to a lesser extent with the concentration of particular food components. In a study of packaging materials, tinplate and glass had no effect on the type or quantity of gas produced. Packaging in a polyolefin plastic material caused a small increase in H2. Product temperature during irradiation had a pronounced effect on gas production; approximately half as much gas was produced by irradiation at temperatures below O°C as by irradiation above this temperature. A mathematical model for estimating the production of induced gases from proximate analysis successfully predicted gas productions in the five food products investigated.
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  • 59
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    Post-Mortem Changes in Protein Extractability in Beef, Pork, and Chicken Muscle (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    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 extractability of beef, pork, and chicken muscle with post-mortem aging was studied. There was a general increase in viscosity and nitrogen content of the extracts with aging. Extractability of nitrogen and actomyosin reached a maximum at 2 weeks in both beef and pork. In chicken, maximum nitrogen and actomyosin extractability occurred at 4 and 6 days, respectively. Thus, in pork as well as in beef, two weeks' aging apparently are required to complete postmortem changes in muscle protein. The results suggested that chicken should be aged from 4 to 6 days prior to consumption.
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  • 60
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    Effect of Post-Mortem Aging and Enzyme Tenderizers on Mucroprotein of Bovine Skeletal Muscle (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    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 effect of post-mortem aging on the mucoprotein of bovine skeletal muscle was studied, and compared with the effect of papain. The effects were strikingly similar. After either treatment, the isolated mucoprotein products were observed to have lowered viscosity, various degrees of ultra-filterability, and changes in the character of precipitates formed in the presence of alcohol or phosphotungstic acid. There was a decrease in glucosamine-galactosamine ratio, which was indicative of lessened glucosamine content.Following post-mortem aging, a portion of mucoprotein became extractable by KCI. This product was unfilterable, and exhibited low viscosity, with increased hexosamine content and marked loss of nitrogen. Loss of nitrogen was also observed in the ultrafilterable product which resulted after papain treatment. The mucoprotein solubilized by hot water increased in post-mortem aging. These observations indicated that depolymerization of mucoprotein occurs as a result of either post-mortem aging or enzyme tenderizer treatment. There appears to be a breakdown of the mucoprotein which produces fragments of lower molecular weight. Lessened nitrogen content, together with the decrease in glucosamine-galactosamine ratio observed in the KCI-extractable product isolated after aging as well as in the ultrafilterable product which resulted after papain treatment, indicate a splitting off of protein.Mucoprotein breakdown may be a factor in the increased tenderness as the result of either post-mortem aging or treatment with papain-containing tenderizers. Studies are needed which correlate mucoprotein changes with tenderness in order to establish this relationship. It is conceivable that the changes in the mucoprotein fraction observed in this study contribute significantly to the loss of integrity observed in bovine skeletal muscle after post-mortem aging.
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    Studies on Salting and Drying Fish. II. Dynamic Aspects of the Salting of Fish (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    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 diffusion coefficient for the penetration of salt into swordfish muscle was not constant but depended upon the salt concentration in the muscle and upon the temperature; the coefficient-salt concentration curve for 25°C had a minimum value at a salt concentration of approximately 1.5 moles/liter and was always lower in fish muscle than in aqueous salt solutions of the same salt concentration as the muscle. Other parameters which also served to characterize the migration of salt in fish muscle were determined as follows: the equivalent conductance of salted fish muscle was found to be an inverse linear function of the square root of the salt concentration in the muscle and to be always lower in muscle than in aqueous solutions of the same concentration as the muscle; the sodium and chloride ion transference numbers, found to be approximately of the same magnitude in muscle and in water, exhibited the same qualitative variation with salt concentration and with temperature in both media.As in aqueous solution, the diffusion coefficient and the equivalent conductance of salt in fish muscle were found to increase with increasing temperature. It was found that experimental values of the diffusion coefficient at a given temperature agreed reasonably well with values predicted by the equation 〈inlineGraphic alt="inline image" href="urn:x-wiley:00221147:JFDS218:JFDS_218_mu1" location="equation/JFDS_218_mu1.gif"/〉 is the diffusion coefficient in the muscle at infinite dilution and γ is the “mean molar activity coefficient” of salt, also in the muscle, at concentration c. The activation energies for salt diffusion in fish muscle and in water at infinite dilution were both found to be of the order of 4700 calories per gram-mole, a value within the region of hydrogen-bonding energies.
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  • 62
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    Causes of Can Swelling and Blackening of Canned Baby Clams. II. Bacterial Action Involved in Can Swelling and Blackening of Baby Clams (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Six strains of bacteria (three involved in blackening, two in swelling, and one in both blackening and swelling) were isolated from blackened meat of baby clams in swelled cans. Of these bacteria, certain species which may be related to the blackening may decompose hemocyanin to liberate copper. The bacteria involved in blackening form hydrogen sulfide by decomposing sulfur-containing amino acids such as cysteine. The hydrogen sulfide produced reacts with copper and iron to make sulfides, and blackening occurs. Spoiled clams seldom contained only one species of causative bacteria. Both meat blackening and can swelling may possibly occur in the same pack of canned baby clams.
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    Effect of pH on Fungal Metabolites Used as Indicators of Quality of Foods (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Rhizopus nigricans, Mucor sp., Botrytis cinerea. Alternaria tenuis, and Rhizoctonia solani were used to determine the influence of pH 4.0 and 7.0 on the production of metabolites. The media were tested for acetylmethylcarbinol (AMC), ethyl alcohol, volatile acids (expressed as acetic), nonvolatile acids (expressed as lactic), and utilization of sugar. Lactic acid values were the most constant, showing the greatest promise as a single chemical indicator of the fungi tested. The quantities of AMC, ethyl alcohol, and volatile acids varied with the organisms. The influence of pH varied with the organism and the metabolite.
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    The Effects of Cooking on Chlorinated Hydrocarbon Pesticide Residues in Chicken Tissues. (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: DDT and lindane were fed separately and in combination at levels of 0.2 and 2.0 ppm to chickens during a growing period of 9 weeks. Pesticides incorporated into the tissues were reduced considerably when the birds were cooked by baking or frying. DDT, DDE, and Kelthane were present in the control and cooked carcasses, but DDD was found only in the cooked birds. A relationship between the two pesticides in which lindane enhanced the retention of DDT in the tissues appeared possible.
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    The Histology of Pre-Rigor and Post-Rigor Ox Muscle Before and After Cooking and Its Relation to Tenderness (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    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—Pre-rigor and post-rigor semitendinosus muscle was examined under the light microscope and in the electron microscope before and after cooking. During cooking, pre-rigor samples were unrestrained or restrained on stainless-steel frames at normal length and at 130% normal length. Samples which passed at 0°C into rigor unrestrained, or while restrained to the same degrees of stretch as above, were cooked post-rigor without mechanical restraint after various periods of storage. The treatments produced differences in tenderness of the muscle pieces which were related to differences seen in the ultrastructure in the micrographs. It was concluded that, provided the effects of gross connective tissue are small, tenderness in beef muscle is produced by disruption of the actin filaments and by a breaking down of the linkages between the actin and myosin filaments in the sarcomeres.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb01946.x
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    Freezer Burn of Animal Tissue VI. Experiments With Ox Muscle Frozen Before and After Rigor (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), 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: —Freezer burn on bovine semitendinosus muscle from animals of good grade stored at -10°C and 78% RH was minimized by 24 hr of pre-storage post-mortem at 0°C, followed by slow freezing with permitted weight loss. Good-quality beef was less likely to develop freezer burn of the muscle surface. To induce a definite intensity, muscle tissue from calf or canner-grade cow required weight losses that were slightly lower, though the difference was statistically significant. Lapse of time after slaughter was examined in relation to total weight lost by the samples when specified intensities of freezer burn first became apparent. For samples frozen before or during the onset of rigor, or shortly after, this loss was almost twice as much as for samples frozen several days later.Histological examination showed that freezer burn in muscle tissue frozen prerigor frequently starts from intracellular cavities left by sublimation of ice crystals during desiccation. Intracellular desiccation produced a form of microburn. The occurrence of microburn was negligibly small in muscle chilled for 24 hr before freezing.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb01948.x
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    Changes in Lipid Composition of Chicken Muscle During Frozen Storage (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), 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: —Fresh chicken muscle contained about 1.1% lipids, of which more than half was made up of phospholipids. Lipids from fresh muscle also contained about 30% triglycerides and small amounts of cholesterol, cholesterol esters, and free fatty acids. During storage at — 10°C, the phospholipid content of the muscle decreased and the free fatty acid and triglyceride contents increased. The decrease in phospholipid content resulted from loss of lecithins and cephalins. The sphingo-myelin content remained the same, and the lysolecithin content increased. The results suggest that lipolysis occurred during frozen storage, and that lipid hydrolysis and protein denaturation may be interdependent phenomena.
    Type of Medium: Electronic Resource
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    Degradation of Nucleotides in Ice-Stored Halibut (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), 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 course and rate of nucleotide degradation in muscle was determined on ice-stored halibut of different sizes. The distribution of nucleotides and hypoxanthine was also determined. ATP dephosphorylation and AMP deamina-tion proceeded very rapidly in halibut post-mortem, but dephosphorylation of IMP was comparatively slow. Approximately 2.0μM IMP per gram was found in halibut stored on ice for 21 days; 0.5μM per g was found in some of the halibut after 41 days. The rate of IMP dephosphorylation and hypoxanthine accumulation varied between fish; size, however, did not correlate with these rates. Both nucleotides and hypoxanthine showed a fairly even distribution throughout halibut muscle. The work indicates that the determination of nucleotides and hypoxanthine can be used to estimate the storage time of halibut on ice, but reliability is poor during the first 21/2 weeks of storage.
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    Some Physical and Chemical Changes in the Vitelline Membrane of the Hen's Egg During Storage (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Physical and chemical observations were made on the loss of strength and substance by the vitelline membrane of the hen's egg during changes in ambient pH. It was found that the vitelline membrane of the freshly laid egg contains a network of fibers on its surface which tends to dissipate as the pH of the albumen rises. In conjunction with the physical deterioration of the fibrous structure on the vitelline membrane, there are significant changes in weight, protein, and hexosamine content of this membrane. Hypotheses are presented concerning the mode of action of the physiochemical changes in the vitelline membrane.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb01956.x
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    Radiation-Induced Off-Flavor Development in Whole-Egg Magma (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Whole-egg magma was irradiated, and the off-flavor threshold intensity was determined in triangular tests by expert taste panels. The dilution technique was employed to show the degree of off-flavor production in the dose range of 50,000–400,000 rads at 32°F. The intensity of off-flavor increased at a nonlinear rate. Nitrogen was bled into egg magma being blended for 5, 10, and 20 set prior to irradiation. The threshold doses were determined and compared with whole-egg magma blended for equal times without gas being added. The off-flavor threshold doses with nitrogen added were 47,080, 71,930, and 60,050 rads for 5, 10, and 20 set, respectively. With normal blending the threshold doses were 38,570, 31,170, and 43, l 10 rads. A dose response curve was obtained similar to that reported earlier at 80°F. The implication of this work in irradiated food evaluation and treatment is discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb01958.x
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  • 71
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    Anthocyanins in Royalty Grapes (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    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 anthocyanins of Royalty grapes were extracted with methanol containing 0.1% HCI and purified by adsorption on cation-exchange resin, and the individual pigments separated by paper chromatography. Acid hydrolysis and chromatographic characteristics provided information on the nature of the acyl and sugar moieties of the anthocyanins. The anthocyanins were identified by their Rf values, sugar moiety, alkaline-degradation products of the anthocyanidins, partial acid hydrolysis, and spectral characteristics in the visible and ultraviolet regions. The pigments, in decreasing order of concentration, were malvidin-3,5-diglucoside, malvidin-3,5-diglucoside acylated with p-coumaric acid, malvidin-3-monoglucoside acylated with p-coumaric acid, malvidin-3-monoglucoside, peonidin-3,5-diglucoside, malvidin-3,5-digluco-side acylated with caffeic acid, peonidin-3-monoglucoside, peonidin-3-monoglucoside acylated with i)-coumaric acid, and peonidin-3,5-diglucoside acylated with p-coumaric acid. The presence of 3-glucosides of cyanidin, delphinidin, and petunidin, and 3,5-diglucoside of petunidin is indicated.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb01960.x
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    Total Pigments and Myoglobin Concentration In Four Bovine Muscles (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: —This research was to determine whether quantitative differences in total pigment and myoglobin concentration could be detected, chemically, in muscles which differed in visual color. For this purpose, a portion of the longissimus dorsi, psoas major, biceps femoris, and semitendinosus muscles was removed at specific locations, from choice-grade steer carcasses, for use as experimental material. Each muscle was subjected to total pigment, myoglobin, fat, and moisture analysis. Hemoglobin content was determined by the difference between total pigment and myoglobin concentrations, Correction of total pigment and myoglobin concentration for fat and/or moisture was used to determine its influence upon the variation in the quantity of muscle pigmentation.Precise results were obtained with the total pigment and myoglobin procedures. Total pigment concentration was greatest in the biceps femoris and least in the semitendinosus. Little difference was obtained between the longissimus dorsi and psoas major. Myoglobin concentration, in decreasing order of magnitude, for the muscles studied was biceps femoris, longissimus dorsi, psoas major, and semitendinosus. The difference between myoglobin and total pigment concentration in the psoas major muscle was a result of hemoglobin constituting a greater portion of the total pigmentation. Results also indicated that hemoglobin contributed more to total pigment concentration and probably to muscle color than previously reported. The significance of the results obtained was not altered by correcting the data for fat and/or moisture.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb01957.x
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    Storage Changes in the Free Amino Acids of Foam-Mat Dried Tomato Powder (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: —Changes in the free amino acid fraction of foam-mat dried tomato powder during storage were studied using gas-liquid chromatography. An increase of individual amino acids was found to be independent of storage temperature and possibly caused by proteolytic reaction. A simultaneous decrease in certain amino acids was accelerated at higher storage temperatures. This loss of amino acids may be involved in non-enzymatic browning reactions.
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    Volatiles Retention During the Drying of Aqueous Carbohydrate Solutions (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    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 study has been made of volatiles retention during the drying of aqueous solutions, by putting droplets, fixed on a wire, in an air current. The droplets were of an aqueous solution of malto-dextrin, to which small amounts of acetone had been added. Radioactive labeling permitted quick and accurate measurements of the acetone concentration in a drying droplet. During drying, a film forms on the surface of the droplet. The higher the initial carbohydrate concentration, the quicker the film forms. This film is permeable to water, but impermeable to acetone and to other volatile compounds, such as benzene, ethanol, and ethyl acetate. No satisfactory explanation for the retention can be given. In any case, adsorption is not involved.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb01965.x
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    Kinetic Behavior and Mechanism of Inhibition in the Maillard Reaction. III. Kinetic Behavior of the Inhibition in the Reaction Between D-Glucose and Glycine (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: —Sodium bisulfite and various other inhibitors were studied as to efficiency and kinetic behavior in the Maillard reaction. One group of compounds (bisulfites and mercaptans) inhibited the reaction step prior to the steady-phase browning step, whereas another group (benzoyl peroxide and disulfides) affected the steady-phase browning step. It is suggested that the inhibitory mechanism is due to attack on intermediates of the Maillard reaction by a reactive form of an inhibitor such as a free radical rather than by the original inhibitor molecule itself. Existing theories on the mechanism of inhibition by sulfites are critically reviewed, and their inadequacy is pointed out.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb01967.x
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    Influence of Microorganisms on the Flavor of Selected Precooked Frozen Foods (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: —Macaroni and cheese, blueberry. pie, and beef gravy served as carriers for various bacteria including Escherichia coli, Proteus vulgaris, Pseudomonas fluorescens, Pseudomonas aeruginosa, Pseudomonas geniculata, or a mold, Chrysosporium pannorum. The foods were inoculated with l,000,000 bacterial cells per gram or 250 mg, wet weight, of mold and compared with uninoculated samples after various intervals of frozen storage. Special effort was made to reduce the holding period both previous to freezing and for thawing to a minimum. A taste panel evaluated storage time and types of microorganisms for their effects on flavor and aroma, and found that in a limited number of instances the presence of certain microorganisms appeared to influence the flavor and aroma of food directly. More frequently, however, alterations in flavor or aroma developing during frozen storage seemed to be attributable either partially or wholly to factors other than the presence of or reactions incited by the microorganisms.
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    Time-Temperature Effects on the Bacteriological Quality of Stored Shellfish. (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    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 effects of storage at 10, 20, and 27.5°C on the bacteriological quality and pH of living oyster and clam shellstock was studied. Bacteriological indices used were coliform MPN, fecal coliform MPN, and 35°C plate counts. Twelve lots of each oyster species and eleven lots of each clam species were studied. No distinct seasonal patterns in bacteriological changes were found. The 35°C plate count showed the most consistent response, the rate of increase being more rapid at the higher temperatures. Coliform MPN changes were less consistent in their response to temperature, and patterns of change were observed in different species. The fecal coliform MPN showed the greatest stability, with increases occurring only at 27.5°C. The pH changed little at any of the three temperatures.
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    Development of a Food Mixture for Infants and Young Children in Brazil (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    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-The development of food mixtures containing vegetable protein concentrates, minerals, and vitamins represents an important approach to the problem of protein-calorie malnutrition of preschool children in many parts of the world. In Brazil, soy flour is the most readily available good-quality protein for this purpose. Protein efficiency-ratio studies in rats demonstrated that soy flour with a PER value of 1.99 was available in large quantities. Accordingly, a formula containing 19.50% soy flour, 4.50% nonfat milk powder, 32.28% corn starch, 39.00% sucrose, and 4.72% vitamins and minerals was thoroughly tested as an infant food. The PER value of the protein in rats was 2.31. Amino acid assay demonstrated that the protein compared favorably with the essential amino acid pattern of the FAO/WHO reference protein (FAO/WHO, 196.5) except for methionine-cystine, The formula was well accepted and tolerated by children and adults. Average nitrogen absorption and retention of the formula as the sole food of malnourished children were 72.68 and 23.82%; values for milk protein were 80.17 and 30.13%. Average nitrogen absorption and retention were 63.4 and 22.0% when the formula provided one-half (15 g) of the daily protein for normal children consuming a typical diet of the region, comparing favorably with values of 69.3 and 21.3% for milk protein.
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    The Distribution of Protein, Lysine and Methionine, and Antitryptic Activity in the Cotyledons of Some Leguminous Seeds (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: —Concentration gradients for protein, lysine and methionine, and antitryptic activity were established in the cotyledons of two representative varieties of oil and grain legumes. Antitryptic activity in the separated cotyledons does not invariably follow the protein-distribution pattern.
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    Time-Temperature Effects on the Bacteriological Quality of Stored Shellfish. (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    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 effect of storage in crushed ice and at 3 and 10°C on the bacteriological quality of shucked Pacific osyters and Olympia osyters was determined. The indices used were the 35°C plate count, coliform MPN, fecal coliform MPN, and pH. Fifteen lots of Pacific oysters and 12 lots of Olympia oysters, collected at various seasons, were examined. The 35°C plate count showed the best correlation with time and temperature OF storage. Fecal coliform MPN's showed the greatest stability under all storage conditions. Coliform MPN's increased at all three temperatures, but the patterns of change were less uniform than those of the 35°C plate count. The pH changes generally showed poor correlation with bacteriological changes.
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    Effect of Starches on Protein Utilization and Liver Lipid Composition in Rats (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    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 effect of starches on utilization of protein and lipid composition in the liver of rats was investigated. The carbohydrates tested were rice starch, corn starch, wheat starch, and arrow root starch. Criteria for evaluation of protein utilization were growth response, digestibility of protein, and availability of lysine. Arrow root starch was inferior to corn starch, rice starch, and wheat starch in effect upon protein utilization. Corn starch and wheat starch were similar in effects on protein utilization. Studies of growth and protein efficiency ratios indicated that rice starch is inferior to corn starch and wheat starch. The distribution of fatty acids in the liver lipid was somewhat different in rats fed arrow root starch from that in rats fed the other three starches. Lysine supplementation did not alter the fatty acid pattern in the liver lipid of rats from that in the unsupplemented group.
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    The Inorganic Bromide Content of Foodstuffs Due to Soil Treatment with Fumigants (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: —Inorganic bromides may be present in food and raw agricultural commodities, in part as a result of soil treatments with bromine containing organic compounds, and in part as natural bromides from soil. Studies by various workers have shown that the organic bromide is not taken up by plants from the soil, but the compounds are readily degraded to liberate the inorganic bromide to the soil. Hence, any increase in bromide content of plants grown on treated soil can be considered to be due to treatment. The inorganic bromide ion is expected to be in solution in the cellular makeup of plants, and thus available to an extraction procedure. Experiments have shown this to be true.The data presented summarize three seasons of measurements of the bromide content of various crops. The effect of soil treatment is compared to the bromide levels occurring in these crops as the result of normal levels in soil. A further comparison is shown for the type of soil fumigant used. Data are given for ethylene dibromide, 1,2-dibromo-3-chloropro-pane, and trimethylene-chlorobromide.It is apparent, in general, that leafy portions of the plants studied contain the greatest levels of bromide on the basis of weight. Edible parts of certain other crops have a significant uptake ot bromides from the soil.
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    Effect of Storage and Cooking on Qualities of Loin and Top-Wound Steaks (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    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— Boneless, trimmed steaks (U. S. Good) from the longissimns dorsi muscle (loin) and semimembranosus muscle (top-round) and conventionally cut loin steaks were removed 8 days post-mortem, quick-frozen and stored at −18°C to −23°C for three storage periods, 0, 6, and 9 months. Steaks were sampled at each storage period and cooked to an internal temperature of 70°C in a microwave oven and electric range. Quality was evaluated by chemical tests, sensory evaluations and cooking loss data.Storage up to 6 months had little effect on loin steaks with the exception of TBA values, but significant changes occurred between 6 and 9 months. Loin steaks had increased cooking losses and decreased juiciness scores, percent moisture, and juice content. TBA values increased with each storage period. Top-round steaks at the 9-month period showed a decrease in collagen content and juiciness and flavor scores, and an increase in TBA values. Storage up to 9 months did not influence tenderness in either muscle.Conventionally broiled loin steaks had higher palatability scores, cooking losses, percent moisture, percent total proteins, and lower percent total lipids than did microwave cooked loin steaks. Electronically cooked top-round steaks had higher total cooking losses and percent total proteins and lower collagen values than did conventionally roasted top-round steaks.The qualities of boneless loin steaks did not differ significantly from those of conventionally cut loin steaks when compared at each storage period.
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    Composition of Lipids in Some Beef Muscles (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    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— The lipids extracted from five different muscles of four Angus steers were separated into phospholipids, free fatty acids, and a fraction containing the triglycerides. The phospholipid concentration for a given muscle was relatively constant in all four animals. The concentration of total lipids varied considerably more than that of phospholipids. The diaphragm had the highest total lipid and phospholipid content. The diaphragm also differed from the other muscles studied in the palmitic and steak acid concentration of the phospholipids. The free fatty acid concentration varied from muscle to muscle, however, two distinct patterns of free fatty acid distribution were observed in the four animals. The triglycerides and phospholipids differed in the qualitative composition of their fatty acids. Approximately 20% of the phospholipid fatty acids, but only a trace of triglyceride fatty acids, were above C20. The phospholipids contained a much greater amount of polyunsaturated acids than the triglycerides.
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    Some Volatile Components of Vitis Vinifera Variety White Riesling. 2. Organic Acids Extracted from Wine (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), 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— The acids of a table wine from Vitis vinifera var. White Riesling were recovered by basic extraction from a methylene chloride extract of the wine. The acids were identified by gas chromatographic retention times and by infrared spectroscopy, in most cases both on the free acids and on the methyl, ethyl or hexyl esters. The major acids identified in the wine are: acetic, n-butyric, n-caproic, n-caprylic, n-capric, 9-decenoic, succinic, and ethyl acid succinate. Acids present in smaller amounts are: formic, propionic, isobutyric, 2-methylbutyric, isovaleric, lactic, 2-hydroxyisocaproic, n-pelargonic, and malic.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00859.x
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    Methods for Estimating Oxygen Demand of Liquid Peach Waste (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), 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— The amount of total solids (TS) in liquid peach waste has high correlations with biochemical oxygen demand (BOD) and chemical oxygen demand (COD), and determination of TS required less time, equipment, and technique than the other methods for estimating oxygen demand. In a small number of observations, removing large suspended particles from the waste by filtering or settling decreased COD, but the treatment effects on BOD were inconsistent. BOD changed with time at temperatures above freezing, but COD did not.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00861.x
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  • 87
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    A Procedure for Gas Chromatographic Analysis of Free Amino Acids in Meats (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), 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— A gas liquid chromatography (GLC) procedure was developed to quantitatively measure the free amino acid content of meat and meat products. The amino acids were extracted from the meats with water and purified using dialysis and ion exchange chromatography. n-Butyl N-trifluoro-acetyl amino acid derivatives were prepared and analyzed on the gas chromatograph. Factors used for quantitative purposes were calculated using the peak areas and concentrations of known amino acid derivatives.The isolation and purification procedures were able to remove all carbohydrates, proteins, and 98% of all inorganic salts from the amino acid solutions. Eleven of the common amino acids were completely resolved using the GLC condition described in this investigation. In addition, three GLC peaks contained two amino acids each. The procedure was able to detect free amino acid in sausage in concentrations as low as .01mg/g.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00863.x
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  • 88
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    Collagen Content and Subjective Scores for Tenderness of Connective Tissue in Animals of Different Ages (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), 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— Collagen nitrogen in raw steaks was related to subjective scores for tenderness of connective tissue in steaks cooked to 61° from two muscles, L. dorsi and B. femoris from three groups, veal, baby beef, and mature beef, of eight animals each. A highly significant, but somewhat low correlation, −0.54, indicated that collagen in raw meat would be an index of the tenderness of connective tissue within cooked meat. Correlations within muscle groups indicated a better index in the B. femoris. The amount of collagen nitro, gen was not different between the age groups. Panel scores within B. femoris were indicative of larger amounts and tougher connective tissue in the older animals.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00838.x
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  • 89
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    Nutritional Value of Protein from a Soybean Milk Powder (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), 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— Soybean milk powder was prepared from de-hulled soybeans by standard milk plant equipment. The product was tested biologically in young growing rats. When soymilk or skim milk combined with different amounts of corn starch to give a range of dietary protein levels was fed to rats, the nutritive value of the vegetable milk compared favorably with that of animal milk at the highest level of protein intake. The growth response was generally less with soymilk at low protein levels and this could be corrected by supplementation with methionine. Mixing cow's milk and soymilk in different proportions did not improve significantly the nutritional value of the protein, although such mixtures might have advantages for palatability, industrial feasibility, or consumer acceptability.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00840.x
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  • 90
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    The Isolation and Characterization of the Tribe Mimeae in Foodstuffs (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), 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— Mima and Herellea organisms, which have been reported to be members of the tribe Mimeae and to have pathogenic properties, were isolated from 25 of 96 retail food samples investigated. Mima were isolated from 16% of the samples; Herellea were found in 9%. Fresh and prepared meats, seafoods, dairy products, and vegetables contained these organisms, but dehydrated foods were free of Mimeae. Because of certain similarity to the Neisseriaceae and the pseudomonads and their relatively limited biochemical activity, these organisms are often difficult to identify. The morphological and physiological characteristics of Mima and Herellea are described and their possible significance in foods discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00839.x
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  • 91
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    2,2-Dichloropropionic Acid Residues in White Asparagus (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), 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— Dalapon residues in white asparagus following application of the herbicide for barley control in California asparagus fields ranged from 15 to 0.1 ppm when sampling occurred between 0.08 and 11 days after spraying. Negligible, if any, loss of dalapon occurred in asparagus stored at deep freeze temperatures for up to 14 months. Likewise, cooking under typical home conditions did not affect the residue level, although over half of the remaining dalapon was transferred to the cooking water.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00842.x
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  • 92
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    A Polarographic Method for Bromide Residue Determination (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), 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— A polarographic analytical procedure has been developed to give specific and quantitative responses based on the bromide content of food crops and other media. Improved extraction, ashing and oxidizing systems are used to improve recovery and reliability. The bromides present in plant material can be quantitatively removed with an aqueous-alcohol solution, leaving the major portions of fats, protein and sugars undissolved. The ashing of the residue from this extract is simplified and allows larger samples to be processed. An absorption-reaction train is used, first to oxidize the bromide to bromine and second from bromine to bromate. The bromate is measured for quantitation by polarography in a 1 M NH4OH/NH4CI solution. The polarogram is recorded using an applied voltage of −1 to −2 volts using the potential measured across the DME vs. a mercury pool. Application of this procedure has been made to 40 crops during the past three years. A mean recovery of 88.8 per cent has been calculated from fortified samples of every crop analyzed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00841.x
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  • 93
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    Some Volatile Components of Vitis Vinifera Variety White Riesling. (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), 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— Volatile components of the grape Vitis vinifera var. White Riesling were isolated by reduced pressure steam distillation followed by solvent extraction and fractionation by gas-liquid chromatography. Individual components were identified by a combination of the techniques of functional group analysis, gas-chromatographic relative retention times, and infrared spectroscopy. Major components are: ethanol, isobutanol, 2.methylbutanol, 3-methylbutanol, 2-hexenal, n-hexanol, trans-2-hexen-1-01, and 2.Dhenethanol. Alcohols oresent in relatively smaller amounts are: methanol, n-butanol, n-pen-tanol, n-heptanol, linaloöl, n-octanol, n-decanol, and benzyl alcohol. Acids constitute only a small part of the total volatiles of White Riesling, the maior acids being: acetic, n-caproic, 2-hexenoic, n-caprylic, n-pelargonic, and n-capric. Acids present in trace amounts are: propionic, isobutyric, n-butyric, 2-methylbutyric, isovaleric, isocaproic, n-heptanoic, n-undecanoic, succinic, and ethyl acid succinate. The only esters detected were trace quantities of ethyl acetate and isoamyl acetate.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00858.x
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  • 94
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    Solvent Techniques for the Direct Colorimetric Determination of Copper and Iron in Oils (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), 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— The standard procedure for determining trace metals in biological materials requires the ashing of the sample to obtain an aqueous solution. Once this sample is prepared, numerous methods may be employed to determine the metal content. With oils the common ashing techniques lead to serious errors because of spattering, foaming, and volatilization of the sample. In the past, several methods have been developed to eliminate the ashing procedure but large samples (20–50 g) or special equipment was necessary. To allow use of very small oil samples (0.5–2 g) for determining iron and copper, solvent procedures which eliminated the ashing step were developed. The iron procedure is based on the standard aqueous 1,10-o-phenanthroline method modified to employ an initial solvent extraction procedure. Comparison of this method with the aqueous ash procedure on oils of known iron content showed the methods to be equivalent in precision. The solvent procedure is capable of determining 0.1 ppm of iron in the oil. The direct solvent copper procedure based on the sodium-diethyldithiocarbamate aqueous method showed similar results. Because of the ease of performance and the small sample size required, these tests would be useful in food and biological research.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00835.x
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  • 95
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    Growth Inhibition of a Pseudomonas by Carbon Dioxide (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), 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— Growth rate studies were conducted with Pseudomonas aeruginosa to measure the inhibitory effect of CO2 when such variables as temperature, O2, tension, pH, and ionic strength of the glucose-salts medium were controlled. Depletion of O2 did not limit growth until more than 75% (v/v) of the air was replaced with nitrogen. Generation time increased with ionic strength of the medium. The influence of pH in the range of 6.0 to 7.4 on the growth rate was negligible. When these variables were controlled, a linear relationship between generation time and CO2 composition of the gas phase was observed. At 70% CO2 (v/v), the generation time was nearly doubled. Thus, CO2 inhibits the metabolism of the organism, and this inhibition is due to gaseous CO2 in the air only when other environmental factors are controlled.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00836.x
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  • 96
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    Studies on the Nutritional Value of Tempeh (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), 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— Protein, fat, ash, fiber content, amino acid composition, and fatty acid composition including free fatty acids and some B vitamins (thiamine, riboflavin, vitamin B6, nicotinic acid, and pantothenic acid) of tempeh and unfermented soybeans were compared.The following observations, which are significant for evaluation of the nutritional value of tempeh, were made:〈list xml:id="l1" style="custom"〉1) There were no large differences in protein and ash content between tempeh and unfermented soybeans.2) Fiber was slightly increased during fermentation.3) The fat content of tempeh was slightly lower than that of soybeans, but the acid value was noticeably higher.4) Free amino acids were increased during fermentation. The amount of different free amino acids in the palatable tempeh was from 1 to 8.5 times as much as that of unfermented soybeans.5) Riboflavin, vitamin B6, nicotinic acid, and pantothenic acid were increased during fermentation, although thiamine was little altered.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00837.x
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    ABSTRACT (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), 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.1365-2621.1967.tb09683.x
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  • 98
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    Deformation Testing of Foods. (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), 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— A technique is described for using certain of the special characteristics of a universal testing machine which permits small distances to be measured with precision. A number of foods were compressed to a standard force, and the deformations of the foods were then measured off the strip chart recorder which is an integral part of the machine. The high degree of precision is obtained by driving the chart at a speed which is an exact multiple of the speed of the compressing plate. Differences between the deformation characteristics of different foods are shown. The advantage of using a standard size and shape of test piece is discussed. A method is shown for overcoming the effect of small imperfections in shape of standard pieces. It is also shown that a small deforming force will usually give a better resolution between similar samples than does a large deforming force.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00843.x
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  • 99
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    Influence of Potassium Fertilization on Enzymatic Activity, Phenolic Content and Discoloration of Potatoes (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), 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— Ontario potatoes, representing a variety that is very susceptible to precooking blackening, were grown in each of two consecutive years at different levels of potassium fertilization. In each of the two years of the study, the discoloration and total phenolic content of tubers decreased as potash applications were increased from 140 to 400 or 540 lb. per acre. The differences in discoloration were significant at the 1% level and the differences in phenolic content at the 5% level. Potatoes grown at high levels of potassium fertilization had higher cytochrome oxidase activity than those grown at lower levels. Potassium fertilization had no significant effect on polyphenol oxidase activity. A positive correlation (0.830) was found between the phenolic content and discoloration of potatoes as affected by potassium fertilizer.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb09689.x
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  • 100
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    Molecular Properties of Post-Mortem Muscle. 3. Electron Microscopy of Myofibrils (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), 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— A study was made of the fine structure of myofibril suspensions prepared from seven heifers immediately after death and after various times post-mortem. Studies on myofibrils sampled immediately after death showed that sucrose isolation gave the best structural preservation as indicated by maintenance of Z-line structure. Although the appearance of resting muscle was maintained in both sucrose and KCI preparations, several myofibrils from the KCI-treated preparations showed stretched sarcomeres. Glycerol-treated myofibrils usually had shorter sarcomere lengths than myofibrils prepared with the other two solvents. Although fibrillar preservation seemed adequate when glycerol was used, Z-line structure was seldom well-preserved with glycerol.Myofibrils from muscle sampled 24 hr post-mortem at 2°C were supercontracted with thick filaments pushed against or through the Z-line, and no trace of l-bands remained. Myofibrils from muscle sampled 24 hr post-mortem at 16°C were contracted, but to a much lesser extent than 2°C-24 hr myofibrils. Storage at 2°C for 312 hr after death resulted in myofibrils that were contracted and that were structurally in a much poorer state of preservation than their 16°C counterparts. The 16°C-312 hr myofibrils were slightly contracted as indicated by the absence of H-zones and the presence of prominent, although narrowed, I-bands. All observations showed that shortening accompanying rigor mortis caused changes in banding patterns similar, and probably identical, to those predicted by Huxley's sliding filament model for contracting muscle.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb09691.x
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