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  • Articles  (37,263)
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  • 1965-1969  (37,263)
  • Process Engineering, Biotechnology, Nutrition Technology  (37,263)
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  • Articles  (37,263)
  • Other Sources
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  • 1
    Electronic Resource
    Electronic Resource
    Enzyme-Catalyzed Reactions as Influenced by Inert Gases at High Pressures (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), 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 activities of tyrosinase, invertase, trypsin and chymotrypsin were studied after exposure to one or more of the following high-pressure inert gases: N2O at 600 psig or N2 or Ar each at 5000 psig. Exposure to high-pressure nitrogen or argon failed to significantly inhibit the rate of tyrosinase activity in fluid systems. However, the rates of tyrosinase-catalyzed reactions in shell-cast gelatin gels were significantly depressed by exposure to high-pressure nitrogen, and even more so by high-pressure nitrous oxide. This inhibition proved to be oxygen dependent and reversible. Pressurization experiments with invertase, trypsin and chymotrypsin indicated that high-pressure N2O did not significantly inhibit these enzymes. This lends support to the hypothesis that high-pressure inert gases inhibited tyrosinase activity in nonfluid systems by decreasing the availability of oxygen, rather than by physically altering the enzyme. It must be concluded that there is little hope that the enzymes in food systems can be effectively inhibited by brief exposure to inert gases at pressures of 5000 psig or less.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb10368.x
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  • 2
    Electronic Resource
    Electronic Resource
    Lipid Antioxidants in Plant Tissue (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The antioxidant activities of several flavone glycosides and cinnamic acids were determined in lipid-aqueous systems. Flavone glycosides, except rutin, possessed approximately the same antioxidant activity as their respective aglycone. Rutin was not as effective as its corresponding aglycone, quercetin. Quercetin derivatives were the only glycosides isolated from green onions, green-pepper pods, green-pepper seeds, and potato peels. Green-onion tops also possessed a glycoside of myricetin. Caffeic acid was an effective antioxidant hut chlorogenic acid had no antioxidant activity.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb01833.x
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  • 3
    Electronic Resource
    Electronic Resource
    The Mechanism of Sulfite Inhibition of Browning Caused by Polyphenol Oxidase (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effect of sulfite on the reaction of mushroom polyphenol oxidase with o-diphenols was studied in model systems at pH 6.5. Spectrophotometric, manometric, chromographic, electrophoretic, and radiosotopic evidence is presented that sulfite prevented browning in the systems by combining with the enzymatically produced o-quinones and stopping their condensation to melanins. During preincubation of polyphenol oxidase with sulfite a gradual loss of the property of the enzyme to cause browning was observed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb01836.x
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  • 4
    Electronic Resource
    Electronic Resource
    Rehydration in Onion as a Function of Dehydration Regime (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Fresh, diced onions were dehydrated under different regimes (high-, intermediate-, and low-temperature, and lyophilization). Rehydration volumes were determined for the dice. Water vapor sorption properties and X-ray estimates of crystallinity were obtained for the cellulose extracted from the dice and for control samples of cellulose that had been extracted from fresh onions and then dehydrated. Rehydration occurs most rapidly in lyophilized tissues, in which at 24°C and at 91°C approximately the original fresh volume is attained in 15–30 min. The final rehydrated volume in other treatments is reached more slowly and is considerably smaller than the fresh volume. The highest crystallinity of cellulose is found in the lyophilized materials, probably as a freezing effect. Freezing also produces large, internal voids. Cellulose crystallinity is essentially unaffected by temperature differences during the dehydration process.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb01834.x
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  • 5
    Electronic Resource
    Electronic Resource
    Changes in Individual Date Polyphenols and Their Relation to Browning (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The main simple polyphenols of immature dates (Phoenix dactylifera var. Deglet Noor) are flavans, flavonol glycosides, caffeoylshikimic acids, and a cinnamic acid derivative. Tannins are both water-soluble and -insoluble condensed tannins of the leucoanthocyanidin type. Of the simple polyphenols, the flavans and caffeoylshikimic acids undergo the greatest decrease during maturation and storage. Tests with date phenolase show these compounds to be the most susceptible to enzymic browning. Several new phenols form during storage. Treatment of the tannins with hot strong acid produces cyanidin chloride, suggesting the presence of leuco-cyanidin units in the tannins.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb01835.x
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  • 6
    Electronic Resource
    Electronic Resource
    Molecular Properties of Post-Mortem Muscle. 7. Changes in Nonprotein Nitrogen and Free Amino Acids of Bovine Muscle (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), 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– Proteolysis and its relationship to tenderness were studied by measuring nonprotein nitrogen (NPN), free amino groups, and shear resistance during post-mortem aging of bovine muscle. Both NPN and free amino groups increased during post-mortem aging, indicating some degradation of proteins and/or peptides. However, neither the increase in NPN nor free amino groups was related to post-mortem tenderization since these quantities increased only after most of the improvement in tenderness had occurred. Much of the increase in NPN or free amino groups may originate from degradation of sarcoplasmic proteins or peptides. It is suggested that weakening or breaks at crucial points in the sarcomere, such as at the junction of the Z-line with the thin filaments, occur within the first 48-72 hr post-mortem and that this weakening or cleavage is responsible for tenderization. Cathepsin D may be responsible for this weakening but most of the available evidence is against proteolysis as the primary cause of post-mortem tenderization.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb00918.x
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  • 7
    Electronic Resource
    Electronic Resource
    Tannins of Grain Sorghum: Luteoforol (Leucoluteolinidin), 3′,4,4′,5,7-Pentahydroxyflavan (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), 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 principal tannin of sorghum is a leuco-anthocyanin yielding luteolinidin (3′,4′,5,7-tetrahydroxy-flavylium) when heated with mineral acid. The precursor, luteoforol, has most of the properties of 3′,4,4′,5,7-penta-hydroxyflavan prepared by reduction of eriodictyol. Luteoforol, when treated with concentrated mineral acid in the cold, gives a purple color with Λmax550nm. A method for the determination of luteoforol in sorghum, based on this property, is described. The results with a number of varieties of sorghum are compared with those obtained by the AOAC Folin-Denis method. The contribution of luteoforol to the “tannin” so determined varies from 1 to 〈 25%. Except for one sample of Kaffir corn, which contained leucocyanidin as well as luteoforol, no other tannins were detected. The “tannin” content varied widely, (from 0.05 to 0.67% as tannic acid), a white-skinned variety having the least. The uniformity of commercial samples can be rapidly evaluated by single-grain determinations of luteoforol.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb00919.x
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  • 8
    Electronic Resource
    Electronic Resource
    The Detection and Enumeration of Clostridium perfrinqens in Foods (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), 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 method that uses SPS agar and incorporates an improved egg yolk agar and nitrate motility medium has been developed for the enumeration and confirmation of vegetative cells and/or spores of Clostridium perfringens in foods. The method is based upon several diagnostic criteria and can be completed within 48 hr.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb00921.x
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  • 9
    Electronic Resource
    Electronic Resource
    Measurement of the Relative Sweetness of Selected Sweeteners and Sweetener Mixtures (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), 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 relative sweetness of sugars and sugar mixtures was studied. In addition to the simple sugars (sucrose, dextrose and fructose), the amino acids, glycine and D, L-alanine, and the synthetic sweeteners, calcium cyclamate and sodium saccharin, were studied. Using the method of magnitude estimation, considerable data were obtained about relative sweetness over a reasonably wide concentration range. Only two sessions per subject were required to obtain meaningful results. Relative sweetness of the sugars was found to increase with increasing concentration—a pattern quite similar for all the sugars. Changing the reference or reference concentration resulted in shifts in the relative sweetness values for a particular sugar; however, these changes were consistent at all concentrations tested. Slope values for the individual sugars were in good agreement with previously reported results. The individual subjects responses showed a consistent pattern throughout the 10-month period.Synergistic effects, as much as 20 to 30%, were noted in several sugar mixture combinations but not all concentrations. The data support the concept that there are optimal mixture combinations. The potential applications of these observations are discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb00922.x
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  • 10
    Electronic Resource
    Electronic Resource
    Deterioration of Fresh-Water Whitefish Muscle During Frozen Storage at −10°C (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), 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— Organoleptic and chemical deterioration of freshwater whitefish muscle frozen at −10°C for periods up to 16 weeks was assessed. As frozen storage of muscle progressed, the toughness and rancidity of baked muscle increased. The solubility of the myofibrillar protein fraction, “actomyosin,” dropped from about 72 to 22% over the 16 week storage period of whitefish muscle. No change in the solubility of sarcoplasmic protein in frozen stored muscle was observed. However, with polyacrylamide disc electrophoresis, two new sarcoplasmic protein bands were detected after 16 weeks of storage. With storage of frozen muscle, water-binding capacity diminished. Although the total lipid and cholesterol contents of muscle remained constant throughout frozen storage, the phospholipid content decreased as the free fatty acid content increased. Oxidative deterioration of lipid in frozen muscle was estimated.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb14350.x
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