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  • Journals
  • Articles  (1,524)
  • Articles: DFG German National Licenses  (1,524)
  • 1960-1964  (1,524)
  • 1964  (1,524)
  • Process Engineering, Biotechnology, Nutrition Technology  (1,524)
  • 1
    Electronic Resource
    Electronic Resource
    The Hydrogen Ion Titration Curves of Native, Heat-Coagulated and Frozen-Stored Myofibrils of Cod and Beef (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Between pH 2 and pH 10.5 the titration curve of washed native cod myofibrils can he accounted for solely on the basis of the probable dissociation constants of the carboxyl, histidyl, lysyl, and tyrosyl groups of the constituent proteins. On heat coagulation of washed cod myofibrils, a slight shift in the titration curve toward more alkaline pH's occurs, particularly between pH 4.5 and 7.0, but no evidence was obtained for experimentally significant changes in the numbers of titratable acid or basic groups. The titration curves of cod myofibrils prepared from fish stored at −14° for periods from 1 week up to 2 yr are very similar, and no evidence was obtained for loss of titratable acid or basic groups during frozen storage. The changes that occur in the titration curve of beef myofibrils on heat coagulation are similar to those occurring in the titration curve of cod myofibrils.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb00437.x
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  • 2
    Electronic Resource
    Electronic Resource
    Measurement of Hypoxanthine in Fish as a Method of Assessing Freshness (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The hypoxanthine contents of fresh fillets taken from three species of fish in Pacific Northwest waters were found to he almost zero, and increased at a fairly uniform rate during the first 8-10 days of storage in melting ice. The hypoxanthine content reached maximum values in about 8-10 days. Total nucleotides reached a minimum in about 6-8 days. Fillets stored at −20°F showed practically no change in hypoxanthine content during four, months of storage.Hypoxanthine can be rapidly measured and the data can be used to judge the length of time fish has been held in storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb00435.x
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  • 3
    Electronic Resource
    Electronic Resource
    The Influence of Chemical Additives on the Heat Resistance of Salmonella typhimurium in Liquid Whole Egg (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The heat resistance of Salmonella typhimurium in liquid whole egg at pH 5.5 and 55°C was reduced significantly by a number of chemical additives. Of these, the most effective were β-propiolactone, ethylene oxide, and butadiene dioxide. Additional advantages of ethylene oxide and β-propiolactone were the elimination of S. typhimurium from heavily inoculated whole-egg slurry during storage at 0°C and a markedly increased lag phase of growth of the test organism in egg incubated at 30°C. Butadiene dioxide, although not tested at 0°C, was most effective in reducing heat resistance at pH 5.5 and 55° C, and also greatly increased the lag phase of the test organism at 30° C. Unfortunately, this latter compound is carcinogenic to mice.Acetic or lactic acid, used to lower the pH of liquid whole eggs, decreased the heat resistance of S. typhimurium more effectively than did hydrochloric acid, especially at pH 5.5 arid 6.0. Formic and propionic acids also were more effective than HCl when all were tested at pH 5.5. Differences in degree of dissociation between hydrochloric and the organic acids are thought to account, in large measure, for these observations.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb01741.x
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  • 4
    Electronic Resource
    Electronic Resource
    Heat-Activation Kinetics of Endospores of Bacillus subtilis (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Bacillus subtilis strain 5230 endospores suspended in water at a concentration of ca. 1 × 108 spores per ml were heat-activated at eight temperatures ranging from 5 to 94°C. The response was measured by plate count and recorded as the beat-activated decimal fraction of the total viable count. The method for determining total viable count ineluded a medium containing CaCl2 and Na2 dipicolinate. This medium enumerated total viable populations, which were equivalent to total direct microscopic counts, without the usual beat-treatment requirement. A method was developed to evaluate the contribution by the plate-count incubation to the total heat treatment. The exposure times were corrected to compensate for the incubation heat treatment. The heat-activation response was obtained throughout the entire range of test temperatures; however, the exposure time required to achieve the response was extended as temperature was decreased. The logarithm of the rate of heat activation was related to the test temperature, i.e., at a lower temperature, a longer time was required for the response. The thermo-dynamic properties for the system were: ΔH
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb01742.x
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  • 5
    Electronic Resource
    Electronic Resource
    Influence of Buffers and pH on the Thermal Destruction of Spores of Bacillus megaterium and Bacillus polymyxa (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Spores of Bacillus megaterium 1A28 and B. polymyxa 1A39 were heated at 100°C in buffers adjusted to different pH values. Generally, recovery of survivors was greatest in the neutral zone. Variations in recovery of survivors were attributable to the organism, buffer constituents, and pH of the buffer system. Use of different phosphate salts had no influence on destruction; stability was greatest in a range of .005—.050M phosphate. Citrate, phthalate, or ammonium ion in the buffer usually reduced heat resistance of the spores below that demonstrated in phosphate buffer.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb01744.x
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  • 6
    Electronic Resource
    Electronic Resource
    Volatile Chemical Compounds in Dry-Cured Hams (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Volatile compounds isolated from dry-cured hams were tentatively identified by gas chromatography retention times and further verification of the compounds made by infrared spectroscopy. These compounds were as follows: formaldehyde, acetaldehyde, propionaldehyde, isobutyraldehyde, n-valeraldehyde, isovaleraldehyde, acetone, diacetyl, methyl ethyl ketone, formic acid, acetic acid, propionic acid, butyric acid, and isocaproic acid. RF values and selective indicators were used to identify ammonia and methylamine. Selective trapping was used to identify hydrogen sulfide and trace amounts of disulfides and/or monosulfides.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb01706.x
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  • 7
    Electronic Resource
    Electronic Resource
    An Electronic Analog for the Olfactory Processes (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Polarized microelectrodes were utilized as sensing devices, analogous to the human olfactory hairs, for qualitative and quantitative responses to volatiles. The measured response current is attributed to the interaction of a volatile with an electrical double layer at the electrode interface. The use of different microelectrode metals, electrolytes, and impressed voltages makes possible different electrical double-layer phenomena. With the use of only a few of the many possible combinations of electrode metals, electrolytes, and impressed voltages, differential-response sensitivity was obtained for a variety of volatiles at any given microelectrode condition. A comparison of the responses of several odorants at a number of different electrode conditions demonstrated a differential-response specificity similar to that thought to occur in the human at different olfactory receptor sites.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb01746.x
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  • 8
    Electronic Resource
    Electronic Resource
    Irradiation-induced Textural Change in Fruits and Its Relation to Pectin Metabolism (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Textural changes of pears and peaches exposed to gamma radiation of 300, 600, and 900 Krads were found to correspond to a decrease in proto-pectin content and an increase in pectin and pectate fractions of the fruits. Characterizations of the 700% alcohol-insoluble solids prepared from these fruits revealed only minor differences in respect to their anhydrouronide and acetyl content and degree of esterification. To account for the marked effects of radiation, activities of pectic enzymes extracted from irradiated fruits were investigated. Pectin methylesterase showed an increased activity immediately after doses of 300 and 600 Krads, and enzymes extracted from fruit four days after irradiation had a reduced activity. Pears, peaches, and nectarines irradiated under nitrogen atmosphere softened much less than fruits irradiated under air. While this may be attributed to the reduced formation of free radicals under anoxic conditions, a further experiment with pectin solutions exposed to gamma radiation under similar atmospheric conditions did not support this suggestion. The changes in 1% pectin solutions were related to radiation dose, but were remarkably similar regardless of the presence or absence of oxygen during exposure.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb01745.x
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  • 9
    Electronic Resource
    Electronic Resource
    The Fatty Acid Composition of Liver Lipids from Rats Raised on Pork Rations (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The liver lipid fatty acid composition of animals raised on pork rations was determined and compared with that of animals raised on a stock ration. The pork rations contained approximately 25% crude lipid, the proportion of oleic acid being 46–50%. The relation between the dietary and liver lipid fatty acid compositions was evaluated, with the most striking relationship being that between dietary and liver lipid oleate/linoleate ratios. The tissue levels of oleic, linoleic, and arachidonic acids provided supporting evidence for the existence of a competitive effect of oleic acid in the conversion of linoleic to arachidonic acid. The results suggest that the dietary oleate/linoleate ratio is of importance in essential fatty acid nutrition in rations containing appreciable quantities of oleic acid. The sex variable, as it applies to the relation between dietary and liver lipid, was also evaluated.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb01707.x
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  • 10
    Electronic Resource
    Electronic Resource
    Processing Characteristics of Porcine Muscle Related to pH and Temperature During Rigor Mortis Development and to Gross Morphology 24 hr Post-Mortem (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: pH and temperature in muscle during the onset of rigor mortis as well as gross morphology of muscle 24 hr post-mortem were related to fluid losses and associated properties during refrigerated storage, cooking, and thawing. When rigor mortis onset occurred at pH values below 5.9 and temperature above 35°C, the longissimus dorsi muscle became pale and exudative. Evaporative cooking losses amounted to 40–45% of the sample weight and resulted in slow cooking rates and high shear-force values. Conversely, when the onset of rigor mortis occurred while pH values remained above pH 6.0 the muscles were dark and firm, with superior juice-retaining properties. Less than 20% of the sample weight was lost by evaporation during cooking, allowing the muscle temperature to rise at about twice the rate found for pale exudative muscle. Some muscles were found to be exudative and have low pH values (5.2) while retaining a dark red color. These muscles were found to have storage, cooking, and organoleptic properties similar to those found for pale exudative muscle. Storage of muscle samples at either 0°C or 6°C did not improve color, pH, juice retention or cooking characteristics. Gross morphology of muscle chilled 24 hr was associated more closely with thaw drip formation than with freezing or thawing conditions.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb01714.x
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