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  • Articles  (534)
  • Blackwell Publishing Ltd  (534)
  • Annual Reviews
  • 1980-1984  (534)
  • 1930-1934
  • 1925-1929
  • 1983  (534)
  • 1928
  • Process Engineering, Biotechnology, Nutrition Technology  (534)
  • 1
    Electronic Resource
    Electronic Resource
    SIGNIFICANCE OF RESIDUAL ORGANISMS IN FOODS AFTER SUBSTERILIZING DOSES OF GAMMA RADIATION: A REVIEW (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 5 (1983), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The nature of the flora surviving substerilizing irradiation of foods is dependent on the dose applied and the conditions of applications as well as the microenvironment of the food. At a dose level low enough to preserve acceptable sensory properties of fresh food, few if any of the common contaminants of public health significance survive irradiation. Survivors are weakened and present no unique problem of acquired resistance through recycling. Those bacteria surviving a low dose treatment of a relatively contaminated product like ground beef can grow under normal storage conditions and cause obvious sensory spoilage. Thus, low dose irradiation extends the shelf-life of fresh foods and reduces public health hazards, but foods so treated require normal care in production and distribution.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1983.tb00471.x
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  • 2
    Electronic Resource
    Electronic Resource
    AFLATOXIN PRODUCTION ON TWO MUSHROOM SUBSTRATES (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 5 (1983), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Two fungi, Boletus edulis and Agaricus bisporus, were tested as substrates for two known aflatoxigenic fungi, Aspergillus flavus ATCC 15548 and A. parasiticus NRRL 2999. Both autoclaved substrates supported mycelial growth, sporulation, and aflatoxin production; however, the B. edulis substrate allowed more rapid mold growth and greater toxin production than did the A. bisporus substrate under laboratory conditions. Both aflatoxins B1 and AFG1 were produced with AFG1 being the predominant toxin. Aflatoxins B2 and AFG2 were not detected. Although toxin was produced at low levels, the highest mean being 0.55 μg/g substrate for AFB1 and AFG1, both mushrooms apparently contained minimal nutrients for toxigenic mold growth and failed to cause antimycotic or antiaflatoxigenic responses. Routinely used aflatoxin extraction and analytical procedures appear applicable for such testing of mushrooms.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1983.tb00463.x
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  • 3
    Electronic Resource
    Electronic Resource
    ERRATUM EVALUATION OF POLY (HEXAMETHYLENE BIGUANIDE. HCL) AS A BIOCIDE IN THE FOOD INDUSTRY (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 5 (1983), S. 0 
    Details
    ISSN: 1745-4565
    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.1745-4565.1983.tb00467.x
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  • 4
    Electronic Resource
    Electronic Resource
    CARCINOGENICITY TEST OF QUERCETIN AND KAEMPFEROL IN RATS BY ORAL ADMINISTRATION (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 5 (1983), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Quercetin and kaempferol were tested for carcinogenicity in rats of both sexes. In Experiment I, 0.1% quercetin or control diet was given to Fischer 344 rats for 540 days. In experiment II, 0.04% kaempferol or control diet was given to ACI rats for 540 days. In both experiments, most tumors found in the experimental groups were also found in the corresponding control groups, and there were no statistical differences in the incidences of tumors in the experimental groups and the respective control groups. Quercetin and kaempferol were not shown to be carcinogenic to rats under these conditions.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1983.tb00455.x
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  • 5
    Electronic Resource
    Electronic Resource
    THE MICROBIOLOGY OF VEGETABLE SPROUTS DURING COMMERCIAL PRODUCTION (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 5 (1983), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Repeated surveys of a factory producing vegetable sprouts showed that these foods commonly yielded aerobic plate counts of 108/g and coliform counts of 107/g. Most of the microbial growth occurred during the first two days of the germination process. Mung beans germinated in the laboratory in sterilized containers yielded comparable counts indicating that growth of the bean microflora rather than insanitary conditions was responsible. Populations were reduced to a limited extent with germicidal rinses. None of the samples yielded high counts of Bacillus cereus or Staphylococcus aureus and all were negative for salmonellae.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1983.tb00458.x
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  • 6
    Electronic Resource
    Electronic Resource
    TOXICITY OF EXTRACTS OF ASPERGILLUS NIGER ISOLATED FROM STORED COTTONSEED (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 5 (1983), S. 0 
    Details
    ISSN: 1745-4565
    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.1745-4565.1983.tb00460.x
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  • 7
    Electronic Resource
    Electronic Resource
    DO MYCOTOXINS FUNCTION IN ECOLOGICAL PROCESSES? (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 5 (1983), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A principle role of mycotoxins may be in the establishment of fungi in various ecological niches. Mycotoxins may have a multiplicity of functions. They may function as antibiotics, as chemical signalling agents, as mutagenic agents and in other ways. The outcome of ecological competition may have evolutionary and biochemical taxonomic significance.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1983.tb00452.x
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  • 8
    Electronic Resource
    Electronic Resource
    WHAT DOES DIFFERENTIATION MEAN? (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 5 (1983), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The nature of definitions is discussed, and a working definition of “biochemical differentiation” proposed. Using this definition, the sequential and parallel events controlling “biochemical differentiation” in four systems is described, and the similarities to secondary metabolism noted.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1983.tb00451.x
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  • 9
    Electronic Resource
    Electronic Resource
    RELATIONSHIP OF ASEXUAL DEVELOPMENT TO AFLATOXIN PRODUCTION IN ASPERGILLUS PARASITICUS (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 5 (1983), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The association between asexual development and aflatoxin production in Aspergillus parasiticus is reviewed. Aflatoxin does not appear to be a product of asexual development. The ability to sporulate and to produce aflatoxin are not mutually exclusive of each other. The environment regulates the asexual development and aflatoxin production. The initial inoculum level will affect the competence time and the time of initiation of aflatoxin production. The time of initiation of aflatoxin production is independent of the initial composition of the medium, in contrast to the onset of sporulation which is dependent on the medium.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1983.tb00453.x
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  • 10
    Electronic Resource
    Electronic Resource
    EDITORIAL (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 5 (1983), S. 0 
    Details
    ISSN: 1745-4565
    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.1745-4565.1983.tb00468.x
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  • 11
    Electronic Resource
    Electronic Resource
    RADIATION PRESERVATION OF FOODS: SUBSTERILIZING APPLICATIONS (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 5 (1983), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Substerilization (or nonsterilization) food irradiation applications are a large, diverse and growing group that is typically classified according to dose levels or ranges, technical objectives, and to a lesser extent, according to commodity. Costing and pricing of service or contract radiation processing is determined ultimately by the singularly important variable, exposure time in the irradiator or the time needed to complete a run/load of product. This time is determined by two factors unique to radiation processing, the minimum required dose (energy absorption) and the bulk density of the product. Secondary influencing factors include the volume and regularity of processing of a given product, ease of pre- and post-irradiation handling, and special handling requirements such as refrigerated or frozen temperatures. Since gamma irradiator cell capacity is fixed according to both volume and weight, although low bulk density product can be processed to a given dose more rapidly than high, the latter can have the price advantage on a weight basis because of greater weight processed per cell loading. A carrier or cell loading of very low bulk density product is likely to be limited by the volume maximum whereas for very high bulk density material the weight maximum is more likely to be limiting. The ideal target bulk density and dimensions are those which permit loading to the volume and weight maximums, thus providing maximum efficiency of process.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1983.tb00470.x
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  • 12
    Electronic Resource
    Electronic Resource
    TOXICOLOGICAL EVALUATION OF KARNAL BUNT WHEAT (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 5 (1983), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Toxicological evaluation of Karnal bunt wheat was carried out in monkeys, feeding a diet containing 70% karnal bunt wheat, for 12 weeks. Blood was drawn once every two weeks. In addition to hematological parameters, total protein, albumin, alkaline phosphatase and transaminases were estimated in serum. The results of the study did not indicate any adverse effect in monkeys on consumption of up to 70% Karnal bunt affected wheat.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1983.tb00462.x
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  • 13
    Electronic Resource
    Electronic Resource
    WILL CONSUMERS ACCEPT IRRADIATED FOODS? (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 5 (1983), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Assays of consumer attitudes, qualitatively via a focus group and quantitatively through questionnaires, determined that freshness of produce, fish and poultry is important to consumers, but because of the availability of fresh foods and ready access to refrigeration, there is no real demand to extend the shelf-life of foods. Consumers initially respond negatively to the idea of irradiated food, but information about the process and long-term experimental feeding results, as well as straightforward labelling terminology (no euphemisms) will influence some consumers to purchase and try irradiated foods.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1983.tb00473.x
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  • 14
    Electronic Resource
    Electronic Resource
    ALTERATION OF GLUCOSINOLATE CONTENT, PATTERN, AND MUTAGENICITY OF CABBAGE (BRASSICA OLERACEA) GROWN ON MUNICIPAL SEWAGE SLUDGE—AMENDED SOIL (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 5 (1983), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Cabbage (Brassica oleracea var. capitata) was grown on soil (control) or municipal sewage sludge-treated plots. The cabbage was freeze-dried and analyzed for glucosinolate content and pattern. Results showed that cabbage grown on sludge-amended soil contained only half the glucosinolate content of cabbage grown on the control plot. The pattern of individual glucosinolates present was also altered. The sludge-grown cabbage glucosinolate extract was shown to be mutagenic in the non-activated test system of S. typhimurium TA 100. Extracts of both sludge-grown and control cabbage were shown to enhance the mutagenicity on a dose-response basis of aflatoxin B1, benzo(a)pyrene, and captan.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1983.tb00465.x
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  • 15
    Electronic Resource
    Electronic Resource
    FATTY ACIDS FROM LARVAL SULCASCARIS SP. (NEMATODA) AS POSSIBLE INDICATORS OF INFECTION OF CALICO SCALLOPS (ARGOPECTEN GIBBUS) (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 5 (1983), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Fatty acid profiles of larval nematodes (stage- 4 Sulcascaris sp.), of tissue from their intermediate host (calico scallops, Argopecten gibbus), and of the host capsule that surrounds the larvae were prepared in an attempt to identify infected scallops. Nematode tissue showed lower ratios of C14:O/C14:1, C16:0/C16:1 and C18:0/C18:1 than did scallop tissue. The nematodes contained relatively less C16:0 and more C18:2 than did scallops. Fatty acids shorter than C14:0 were found in small amounts in both organisms. Fatty acid profiles of capsules differed little from those of normal scallop tissue.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1983.tb00457.x
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  • 16
    Electronic Resource
    Electronic Resource
    IMMUNODIFFUSION METHOD FOR DETECTION OF CLOSTRIDIUM BOTULINUM TYPES, A, B, E, AND F (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 5 (1983), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Factors affecting the immuno-gel diffusion method for detecting toxigenic (tox+) C. botulinum type A and nontoxigenic (tax-) C. sporogenes were studied. This procedure was extended to detect types B, E, and F using homologous and poly A-F antitoxins for proper tox- types. Increasing glucose levels from 0 to 3% in the growth medium caused larger and more intense precipitin zones around colonies of C. botulinum type A. Precipitin zones were detected in TPGYA that contained no glucose, but better zones occurred at 4% and thereafter up to 7% glucose at pH 7.6. The most favorable titers of C. botulinum antitoxins incorporated either in gel-diffusion agar (GDA) or in growth medium varied with the C. botulinum type. The method differentiates between C. botulinum types A, B, E, F and C. sporogenes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1983.tb00459.x
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  • 17
    Electronic Resource
    Electronic Resource
    AN HISTORICAL REVIEW OF FOOD IRRADIATION (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 5 (1983), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Food irradiation has gone through a long, but exciting period, from its conception at the end of the 19th century and a 50-year gestation period which ended with its birth following the violent and awesome beginning of the atomic age in the last days of World War II. It witnessed rapid growth during childhood and adolescence, a period where outstanding advances were made in the technology of food irradiation with the development of products meeting organoleptic, nutritional and sanitary standards equal to or exceeding those for foods processed by the established methods. Food irradiation now, with legal approval imminent, is at the threshold of entering adulthood with the realization of commercial application.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1983.tb00469.x
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  • 18
    Electronic Resource
    Electronic Resource
    REGULATORY AND TOXICOLOGICAL ASPECTS OF FOOD IRRADIATION (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 5 (1983), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A major difficulty with food irradiation from a regulatory point of view is that it is related to many food issues, such as safety, labeling and consumer acceptance. Food that is intentionally irradiated is judged to be adulterated under current law unless there is a regulation for such use. As a first step in the rulemaking process, the Bureau of Foods has developed criteria useful for evaluating the safety of irradiated food by considering present knowledge in radiation chemistry and toxicity testing. These criteria will be used for evaluating existing toxicology studies and for developing policy on food irradiation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1983.tb00472.x
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  • 19
    Electronic Resource
    Electronic Resource
    A UNIQUE AND VERSATILE GAMMA IRRADIATOR FOR RADIATION PRESERVATION OF FOOD (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 5 (1983), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A new, versatile service irradiator is described which provides the necessary technical and economical characteristics for initiating commercial radiation processing of food. The ability of the unit to efficiently sterilize disposable medical products as well as to process a wide spectrum of food products permits the necessary economies required to test commerical loads under anticipated conditions. With fumigants such as ethylene oxide and ethylene dibromide under attack due to their potential carcinogenicity and environmental impact and with energy costs and food availability a factor, the food industry will take a hard look at a technology whose time has come.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1983.tb00474.x
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  • 20
    Electronic Resource
    Electronic Resource
    DETERMINATION OF PARAFFIN WAX AND MINERAL OIL ON FRESH FRUITS AND VEGETABLES BY HIGH TEMPERATURE GAS CHROMATOGRAPHY (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 5 (1983), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Paraffin wax and mineral oil coatings were determined on a large number of domestic and imported fruits and vegetables by high-temperature gas chromatography employing a Dexil 300 liquid phase with temperature programming up to 400°C. The surface coatings were removed from the foods by repeated dipping in chloroform. The chloroform extracts were concentrated and analyzed directly by gas chromatography. Identification of the waxes was made by comparison to known paraffin or mineral oil standards. Paraffin wax or mineral oil were found on squash, turnip, cucumber, sweet potatoes, egg plant, and most citrus fruits.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1983.tb00464.x
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  • 21
    Electronic Resource
    Electronic Resource
    ELECTRON MICROSCOPY OF HEAT-INJURED AND REPAIRED STAPHYLOCOCCUS AUREUS (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 5 (1983), S. 0 
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    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Changes in the ultrastructure of Staphylococcus aureus 196E during heating at 50°C in 0.1 M phosphate buffer, and during repair in nutrient medium were studied using transmission electron microscopy. Injury was assessed by differential plating on tryptic soy agar (TSA) + 1% pyruvate and on TSA + 7% NaCl. Injury was 〉 99% in the first 15 min. Mild aldehyde fixation or osmium tetroxide fixation gave good cellular preservation. The observation of ribosome-free areas in all heated cells at all times (≥15 min) of injury is consistent with published reports that rRNA destruction is a primary locus of injury in heated bacteria. Cells heated 45 min or longer, as well as cells starved 1–2 h in buffer at 35°C, generated a variety of internal membranes, typically near the DNA region. At 90 and 120 min, extreme alterations of structure were apparent indicators of cell death. Cells heated 90 and 120 min had virtually no ribosomes, exaggerated internal membranes, and surface blebs. During repair of cells injured 30 min, the population assumed normal appearance in 4 h, although some cells clearly were incapable of repair. After 6 h, the number of cells undergoing division increased. The reappearance of normal ultrastructure paralleled regaining of salt tolerance in the culture.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1983.tb00466.x
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  • 22
    Electronic Resource
    Electronic Resource
    EFFECTS OF CULTURAL CONDITIONS ON THE SYNTHESIS OF SALMONELLA TOXIN (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 5 (1983), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The influence of culture age, pH, aeration, and temperature on Salmonella toxin production was investigated using fermentor cultures containing casamino acids-yeast extract as a growth medium. About 75% or more of total Salmonella toxin was synthesized and released when the cultures were harvested during stationary phase of growth. Increased production and release of the toxin was also observed when the cultures were regulated at pH 6.0, 7. 0, or under alkaline control. The optimal temperature for the synthesis of Salmonella toxin was at 37°C; increased aeration of the cultures (500 rpm) appeared to enhance Samonella toxin production.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1983.tb00456.x
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  • 23
    Electronic Resource
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    MEETINGS (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 5 (1983), S. 0 
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    ISSN: 1745-4565
    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.1745-4565.1983.tb00461.x
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  • 24
    Electronic Resource
    Electronic Resource
    SECONDARY METABOLISM AS DIFFERENTIATION (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 5 (1983), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Secondary metabolism is the biosynthesis, transformation, and degradation of a wide array of natural products. These low molecular weight organic compounds are generally produced at a restricted phase of the life cycle, often in association with differentiated morphological structures. No unified theory to explain the function of secondary metabolism in the producing organism has been accepted, however one hypothesis that has received widespread attention views secondary metabolites as initiatiors or coordinators of spore formation. A review of the literature indicates that there is ample experimental evidence to nullify this hypothesis. Although secondary metabolite production is often correlated with morphological differentiation, it is not the cause of it. Cellular and chemical differentiation can both be comprehended as different aspects of biological diversification, mediated by Darwinian evolutionary forces.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1983.tb00450.x
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  • 25
    Electronic Resource
    Electronic Resource
    REGULATION OF PERITHECIA PRODUCTION IN FUSARIUM ROSEUM BY ZEARALENONE (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 5 (1983), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Zearalenone, a phytoestrogen produced by various species of Fusarium, regulates perithecial formation in F. roseum ‘Graminearum’. The response is concentration dependent, enhancing at low concentrations (1–10 ng) and inhibiting at high concentrations (10–100 μg). The biological activity can be modified by varying the chemical structure of the parent molecule. Zearalenone binds to mammalian estrogen receptor protein competitively with estradiol. Conversely estradiol binds to specific receptor protein from Fusarium mycelium.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1983.tb00454.x
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    The Finite Element Method in Thermal Processing of Foods (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A variational finite element approach using triangular simplex and 2nd order quadrilateral elements was employed to analyze several problem areas that are of practical importance in the thermal processing of conduction heating products: (1) A method was developed to calculate conversion factors for thermal process design applicable to glass jars filled with conduction heating products. (2) The overshooting of temperatures after steam-off was studied, indicating that not including the contribution of overshooting to sterilization values in process design, can lead to gross overprocessing. (3) A method of correcting sterilization values to account for harmonious fluctuations in retort temperature was developed. (4) The air cooling of cans by natural convection was analyzed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb09167.x
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  • 27
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    Starch-Sugar Transformation During Banana Ripening: The Behavior of UDP Glucose Pyrophosphorylase, Sucrose Synthetase and Invertase (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Starch concentration, sequence of appearance of sucrose, glucose and fructose and activity of some enzymes of sucrose synthesis were followed during ripening of preclimacteric bananas (Musa acuminatd). As starch was degraded sucrose content increased and preceded formation of glucose and fructose. At the same time, while UDP-glucose pyrophosphorylase activity remained constant, activity of sucrose synthetase and invertase increased. The observed sugar and enzyme changes indicated that starch to sucrose transformation via glucose-1-phosphate-UDP-glucose may be an important mechanism for starch disappearance during ripening. The hypothesis was confirmed with thin banana slices infiltrated with [14C(U)]glucose-1-phosphate: the label was incorporated into sucrose three times faster for climacteric than for preclimacteric fruits. Pyrophosphorylase activity and climacteric induced activation of sucrose synthetase could be inhibited by protein and nucleic acids synthesis inhibitors.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb09169.x
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  • 28
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    Computerized Image Analysis of Surface Browning of Pizza Shells (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: An objective measurement using computerized image analysis techniques was developed for determining the level of brownness on the bottom surface of pizzas. Infrared heat processing (327/332°C) was investigated for both wheat and soy-fortified, wheat pizza shells. Moisture, fat, total and unavailable lysine were determined by chemical analysis. A linear function was developed which shows promise for predicting the available lysine content for soy-fortified shells. This function utilizes information taken from the image of the bottom of the pizza. This technique could be useful in cases where a rapid, nondestructive test for available lysine in baked dough is needed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb09173.x
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  • 29
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    Capsule-Packed Freezing of Cooked Rice and Glutinous Rice Cakes (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Cooked rice and commercial glutinous rice cakes were frozen by a capsule-packed freezing method we developed, then stored. Characteristics of samples frozen by this new method were compared with those of samples frozen in deep freezers (–20°C and –50°C), or chilled in an ordinary (5°C) or Cold Fog refrigerator (0°C). Texturometer measurements, glucoamylase digestion, and X-ray diffraction analysis of specimens thawed to room temperature indicated that the samples prepared by our new method were superior to those frozen in conventional freezers or chilled in refrigerators. Simulation experiments in a program freezer showed that rapid freezing and adequate tempering were characteristic of our capsule-packed method.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb09177.x
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  • 30
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    Physiological Responses of Rats to High Fiber Bread Diets Containing Several Sources of Hulls or Bran (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Fiber-supplemented breads, prepared by replacing 7.5% of the hard wheat flour with field pea, flax or sunflower hulls, wheat bran or microcrystalline cellulose, were evaluated for breadmaking characteristics and physiological effects on rats. Cellulose-supplemented dough and bread resembled the straight-grade wheat bread while pea hull and wheat bran breads were similar to whole wheat bread. Flax and sunflower hulls had adverse effects on dough mixograph properties, loaf volume and crumb characteristics while sunflower hulls also contributed grittiness and aftertaste in taste panel evaluations. The fiber-supplemented breads, when fed to weanling rats, gave similar feed consumptions, weight gains and serum cholesterol levels as rats fed the whole wheat bread. Pea hulls increased daily fecal weight and, with coarse sunflower hulls, decreased dry matter digestibility. Fine wheat bran and fine sunflower hulls in the bread diets were associated with low fecal weight, low fecal volume, high fecal density and high digestibility of dry matter.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb09180.x
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  • 31
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    Effect of Nitrogen Flushing on the Production of Proteinase by Psychrotrophic Bacteria in Raw Milk (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Raw milk was flushed with 100 ml N2 min -1 during storage at 4°C. Microflora (total psychrotrophs, proteolytic psychrotrophs, lactic acid bacteria) in nitrogen-flushed milk exhibited a longer lag phase and slower growth rates than those in milk stored aerobically at 4°C. Although proteolytic psychrotrophs grew in nitrogen-flushed milk, proteinases could not be detected in these milk samples. Proteinase assays and electrophoresis showed extensive proteolytic activity and hydrolysis of β-casein in control milk but no detectable casein degradation in nitrogen-flushed milk, even after storage for 18 days at 4°C. This study shows the potential of controlled atmosphere storage of raw milk for inhibition of the accumulation of proteolytic enzymes from psychrotrophic bacteria.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb09183.x
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  • 32
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    Qualitative and Quantitative Effects of Antioxidants on the Flavor Stability of Oil (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Qualitative and quantitative effects of the common antioxidants, BHA, BHT, PG and TBHQ on the rate of dissolved free oxygen disappearance in soybean oil during storage were studied. The order of effectiveness was BHA, BHT, PG and TBHQ with TBHQ as the most effective. Statistical analyses of the results showed that the effects of BHA and BHT were not significantly different from each other at the 5% level, but BHA or BHT was different from PG or TBHQ, and PG was different from TBHQ. The antioxidant effectiveness of levels of 0, 50, 100, 150 and 200 ppm BHA, BHT, PG or TBHQ was significantly different from one another at the 5% level. The higher the amounts of antioxidants added, the slower the rate of dissolved oxygen disappearance in the oil.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb09185.x
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  • 33
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    Some Theoretical Rheological Characteristics of the Mechanical Signals in Sensory Evaluation of Texture (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: In sensory evaluation of mechanical properties, the gauged object and the tissues in contact (i.e. the hand, mouth, etc.) form a system that can be described by an in-line array of two models, the object's and the tissue's. The hypothetical rheological properties of such combined systems were studied qualitatively using simple phenomenological models with and without failure criteria. It is demonstrated that the mechanical stimulus reaching the human sensory system can be different in both kind and magnitude from the signal produced by testing machines irrespectively of the test geometry. It is also shown how the deformation rate can affect the rheological character of the stimulus and how damage to the sensory system (particularly the teeth) can occur if the deformation rate is not controlled.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb09188.x
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  • 34
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    Production of Red Water-Soluble Monascus Pigments (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Water-soluble and thermal, as well as photo-stable, red Monascus pigments, were prepared by reacting the extracted pigment with aminoacetic acid and aminobenzoic acid. These modified pigments were compared to those using glutamic acid and gelatin as the modifying agents, showing that the colors and stabilities of these modified pigments were similar. Red pigments extracted from the mycelia could be dissolved in ethanol, propylene glycol, or in gelatin solution and freeze-dried. These red pigment concentrates or freeze-dried pigments could also be used as food colorants.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb09191.x
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  • 35
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    Effects of Product Formulation, Processing, and Meal Composition on In Vitro Estimated Iron Availability from Cereal-Containing Breakfast Meals (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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 effects of breakfast cereal composition, breakfast cereal processing, and breakfast meal composition on relative iron availability from breakfast meals were estimated using an in vitro method. Addition of wheat bran and germ to cereals and meals reduced iron availability. Presweetening caused a slight increase in iron availability. Comparisons among meals containing cereals that were similar except for type of processing showed that processing may affect iron availability. Addition of orange juice to breakfast meals caused a dramatic enhancement of iron availability. Ascorbic acid fortified apple and grape juice increased iron availability but the effect was small compared with the orange juice effect. Studies with purified organic acids showed that ascrobic and citric acids present in the juices caused the observed enhancement of iron availability. Citric acid was a more potent enhancer than ascorbic acid.
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  • 36
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    Isolation and Characterization of the Starch from Four-O'Clock Flower (Mirabilis Jalapa L.) Seed (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Starch was isolated from four-o'clock flower (Mirabilis jalapa L.) seed by an alkaline process and selected physicochemical properties was determined. The nearly spherical starch granules were approximately 1.5–3.0 μm in diameter. The starch had a pasting temperature of 72.5°C, and an iodine affinity of 3.6%. The Bra-bender viscoamylogram and the swelling pattern indicated the starch underwent restricted swelling. The starch contained only trace amounts of phosphate. Solubility in dimethyl sulfoxide was low, but after being treated with bacterial alpha-amylase, the solubility was high. The degree of syneresis of the pasted starch during storage was high and freeze-thaw stability was low. The properties of this isolated small-granule starch differed from other such starches reported in the literature.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb09200.x
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  • 37
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    Heat-Induced Changes in Free Amino Acids on Manufacturing Heated Pulps, Purées and Pastes from Tomatoes (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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 heating on the free amino acid composition of processed tomato products, heated pulps, purées and pastes was examined. The major components of the fresh pulp were glutamic acid, γ-aminobutyric acid, aspartic acid, glutamine and asparagine. The heating process caused about a 40% loss of the total amino acids, which was attributable mostly to decreases in glutamic acid, glutamine and aspartic acid. Neither aromatic amino acids nor basic amino acids decreased in this process. Additional low temperature heating applied to the heated pulp to manufacture purées and pastes caused less effects than the high temperature heating used to prepare the pulp.
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  • 38
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    Carbonyl Levels in Oilseed-Based Beverage Products During Growth of Streptococcus lactis (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Plate count, titratable acidity, water soluble carbonyl (WSC) levels and hexane extractable carbonyl (HEC) levels were evaluated during incubation of Streptococcus lactis 60 at 32°C in reconstituted nonfat dry milk (NDM), peanut flour (PF)/NDM or soy protein isolate (SPI)/NDM blends and a in peanut or soybean milks. Increased heat treatment decreased acid production but did not affect growth of S. lactis in NDM, PF/NDM or SPI/NDM. Differing data trends for WSC synthesis were observed in PF/NDM and SPI/NDM when compared to NDM. The rate of growth, rate of acid production and the WSC level were lower in oilseed milks than in NDM. HEC levels in soybean milk decreased slightly with S. lactis incubation while HEC levels in other products were not significantly affected.
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  • 39
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    A New Model for Describing the Water Sorption Isotherm of Foods (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: This work investigated the applicability in the food area of a new sorption equation recently developed by Ferro Fontán et al. (1982). The equation may be written, 1n (γ/aw) =α (m)-r, where, γ, α and r are parameters to be determined, m is the moisture content, and aw is water activity. It was found that the three parameter equation is able to describe the water sorption isotherm of 18 different foods in an extensive range of aw (up to about 0.95) with only 2–4% error (average) in the predicted moisture contents. Foods examined comprised, among other, oilseeds, starchy foods, and proteins.
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  • 40
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    NEW CONCEPT MISUNDERSTOOD/MISAPPLIED (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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.1365-2621.1983.tb14869.x
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  • 41
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    Storage Study of a Gas-Packaged Bakery Product (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: English style crumpets were packaged in the atmosphere of CO2 and N2 (3:2) and stored at 20°, 22°, 24° and 30°C. In all cases, package volume and headspace CO2 concentration decreased during the first week of storage. At 30°C, the volume started to increase after 12 days due to production of CO2 and other metabolites by microorganisms. At 24°C, the volume did not start to increase until after 25 days, while at 22° and 20°C it remained stable or gradually decreasing. Aerobic plate counts and metabolites were higher in the product stored at 30°C for 19 days than those stored at 20°C for 1 month. Product pH after 1 month at 20°C was lower (5.9) than that at 30°C for 19 days (6.5) due, essentially, to the absorption of CO2.
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  • 42
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    Age-Related Changes in the Collagen of Bovine Corium: Studies on Extractability, Solubility and Molecular Size Distribution (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Bovine skin corium obtained from freshly slaughtered cattle of increasing biological age showed greater resistance to the action of acids, as measured by extractable collagen. Citrate-soluble content of corium from fetal skin was 30.9%, while that of 3 to 6-wk old calf was 6.4% and of 18-month steer was 3.2%. Similar trends were also noted in neutral salt-soluble (NSC) and pepsin-treated, acid-soluble (PSC) fractions. The greater resistance to degradation in biologically older bovine collagen is thought to be directly related to increased cross-link formation. Gel permeation chromatography, using a newly developed μ-Bondagel column, was found to provide a rapid means for separation and determination of molecular size distribution.
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  • 43
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    Microstructure and Hydrodynamic Properties of Soybean Protein Bodies in Solutions (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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 changes in the size and shape of soybean protein bodies in different solvent systems were observed, and their influence on hydrodynamic properties in solutions was investigated by capillary viscometer. The intrinsic viscosity of the isolated protein bodies varied with the type of dispersion media; 0.036 cm3/g in CCI4-benzene solution, 0.355 cm3/g in 50% glycerol-water mixture, 0.574 cm3/g in water at pH 7, and 1.18 cm3/g in the aqueous solution at pH 12. The hydration of the protein bodies in different dispersion media was estimated by Oncley's method and Mooney's method. The estimated degree of hydration agreed well with the swelling of the protein bodies as observed by microscope.
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  • 44
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    Improvement of the Functionality of Soy Protein by Introduction of New Thiol Groups through a Papain-catalyzed Acylation (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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 novel papain-catalyzed acylation between N-acetyl-L-homocysteine thiolactone (AHTL) and terminal or side-chain amino groups of soy protein resulted in covalent introduction of new sulfhydryl groups and the improvement of protein functionalities. Acylation was carried out with 10% soy protein, 1% AHTL and 0.1% papain (w/v) in the presence of L-cysteine and EDTA as activators for papain, and incubated at pH 10.0 and 20°C for 8 hr. It was proposed that acylation was a two-step process, involving fast transthioesterification to form an acyl thioenzyme, and a subsequent aminolysis step between the acyl thioenzyme and the amino groups of protein yielding peptide or isopeptide linkages. Solubility, emulsifiability, foamability and some Theological properties of the modified soy protein increased with increase in degree of acylation. Only foam stability decreased.
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  • 45
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    Tenderness and Sodium Content of Pectoralis superficialis from Broilers Chilled in Potassium or Sodium Chloride Ice Slush (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Cooked light meat (Pectoralis superficialis) from broiler carcasses chilled (4 hr, with agitation) in 5% (w/w) sodium chloride (NaCl), 5% (w/w) potassium chloride (KCl), or ice slush was evaluated for moisture content, tenderness (shear force), chloride ion (Cl) concentration, and sodium ion (Na) concentration. Water uptake of the carcasses during chilling was determined. Chilling in either salt solution increased cooked meat moisture, increased chloride ion concentration, and decreased shear force values. Sodium level and water uptake were increased by NaCl brine ice-slush chilling. Samples chilled in NaCl had higher chloride concentrations and lower shear force than samples chilled in KCl.
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  • 46
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    A Comparison of Some Properties of Beef and Buffalo (Bubalus bubalis) Meat (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Assessments were made of the meat properties of four muscles of differing connective tissue content, from both Achilles tendon-hung and tenderstretched (suspended from the sacrosciatic ligament) sides of buffalo (Bubalus bubalis) and Brahman–cross steers of similar mean age (51 months) and carcass weight (ca 230 kg). Color measurements indicated that muscles from buffalo were darker although ultimate pH values of the groups did not differ. Adhesion, compression, and Warner-Bratzler peak shear force minus initial yield force values were significantly greater in buffalo than in beef muscles; indicating greater connective tissue contribution to toughness of buffalo meat. Taste panel assessment of muscles of relatively low connective tissue content in beef, indicated that generic differences in tenderness were slight although buffalo meat was less juicy than beef. Flavor and overall acceptability of buffalo meat were significantly less than for beef.
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  • 47
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    Effect of Water Activity and Moisture Content on the Stability of Beet Powder Pigments (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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 water activity (“dry”– 0.84) and moisture content on the stability of beet pigments (betanine and vulgaxanthine I) was investigated in beet powder stored at 35°C. Pigment deterioration followed a first order reaction. Water activity and moisture content had a pronounced exponential effect on pigment stability. A decrease of approximately one order of magnitude in pigment stability was observed when aw was increased from 0.32 to 0.75. Storing the powder at aw of 0.12 or below resulted in practically no deterioration of the pigments over a period of several months. Profound differences in pigment stability were attributed to sorption hysteresis and system composition.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14879.x
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  • 48
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    Improvement of the Functionalities of Soy Protein Isolate through Chemical Phosphorylation (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A method of chemical phosphorylation was developed to modify soy protein so as to improve its functional properties. The reaction was carried out by incubating soy protein isolate and cyclic sodium trimetaphosphate in an aqueous solution at pH 11.5 and 35°C for about 3 hours. The reactions ensued were the phosphoesterification of serine residues and the phosphoramidation of lysine residues in soy protein. The phosphorylated soy protein isolate prepared there-from exhibited much improved functional properties in terms of aqueous solubility, water-holding capacity, emulsifiability and whippability. The nutritive bioavailability of soy protein isolate was not impaired by phosphorylation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14882.x
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  • 49
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    Survival of Lactobacillus bulgaricus During Freezing and Freeze-Drying After Growth in the Presence of Calcium (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Two morphologically distinct isolates of L. bulgaricus 1243 (designated F and O), were examined for stability during freezing and freeze-diying following growth in a nutrient broth medium supplemented with varying concentrations of calcium. While cellular morphology did not influence survival during −20°C frozen storage, calcium prevented freezing death in both isolates. Maximum survival occurred at calcium concentrations ranging between 5.4 × 10−3 and 6.7 × 10−3M. Calcium supplemented L. bulgaricus 1243-F displayed a five-fold decline in viable count (3.2 × 108 to 6.1 × 107) due to −20°C freezing, compared with cells propagated in broth without calcium, which declined 200-fold (1.7 × 108 to 6.3 × 105). Mg++ and Mn++ salts failed to exert protective effects. Calcium was ineffective in preventing freeze-injury, since cells displayed decreased acid production in milk following −20°C storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14896.x
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  • 50
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    Effects of Color on Aroma, Flavor and Texture Judgments of Foods (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Twenty-nine subjects judged the aroma, flavor and texture of five pairs of foods that were normally colored and either uncolored or inappropriately colored. Subjects were tested during conditions of hunger and satiation and approximately half of the subjects were blindfolded during both test sessions. The data revealed that, in general, appropriately colored foods were perceived to have a stronger intensity and better quality aroma and flavor. The effects of color were significant only for aroma judgments although the same trend was evident for flavor judgments. The state of hunger significantly influenced flavor but not aroma judgments but the pattern of changes did not appear to be related to food color. Judgments of texture quality were not affected by the experimental manipulations.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14899.x
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    Comparative GLC-MS Analysis of Phenolic Acids of Selected Tree Nuts (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Phenolic acids were extracted from the nutmeats and/or testae of pine nut, almond, filbert, American Chestnut, a hybrid American chestnut, Chinese chestnut, black walnut, butternut and shagbark hickory and analyzed as their methyl esters/trimethylsilyl derivatives by GLC-MS. Both qualitative and quantitative differences were observed among samples in the acids present with gallic acid being predominant except in pine nut, almond and filbert. Caffeic was the predominant acid in pine nut; protocatechuic acid was predominant in almond and filbert. Phenolic acids isolated and identified were p-hydroxybenzoic, p-hydroxyphenylacetic, vanillic, protocatechuic, syringic, gallic, caffeic and ferulic acids.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14902.x
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  • 52
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    Factors Controlling the Deterioration of the Spiny Dogfish Squalus acanthias, during iced storage (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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 effects of gutting, bleeding, and delay of chilling on the deterioration of the quality of dogfish during iced storage were investigated. The rapid chilling of dogfish prevented the formation of ammonia and trimethylamine in the muscle for at least 12 days; however, the deterioration of flavor, texture, and autolytic changes tended to limit iced storage time to 8–10 days. The changes in muscle lipids presented no serious problem during this period of iced storage. Gutting retarded the sensory changes and bleeding was effective in decreasing the occurrence of blood staining of the subcutaneous muscle.
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    Indole in Shrimp: Effect of Fresh Storage Temperature, Freezing and Boiling (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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 development of indole, total volatile nitrogen, trimethylamine and total aerobic plate count (APC) in shrimp stored in ice, at 4°C, 12°C and 22° C were investigated. At low temperature storage, final indole levels in severely decomposed shrimp (APC 〉108/g) were much lower than the 25 μg indole/100g shrimp which has been suggested as the defect action level for shrimp decomposition by the Food & Drug Administration. At higher storage temperatures, (12° and 22°C), indole formation was greatly accelerated resulting in very high indole levels. The net result is that while indole levels indicate decomposition, decomposed shrimp may not necessarily contain indole. Frozen storage and cooking had little effect on indole levels in acceptable quality shrimp. Indole is of value in assessing the history of shrimp if high temperature abuse is suspected.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14906.x
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  • 54
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    Inhibition of Spoilage Bacteria by Acidification of Soy Extended Ground Beef (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Bacterial isolates from soy extended ground beef were used to test the effect of pH on their growth in trypticase soy broth (TSB), ground beef, and ground beef + 20% textured soy protein (TSP). Growth was measured in TSB acidified with hydrochloric, citric, lactic, or acetic acids at pH levels from 5.4–6.2. After incubation at 4°C for 7 days, acetic acid was determined to inhibit growth to the greatest extent with no growth at or below pH 5.8. Growth response was studied in meat blends at pH levels of 5.4, 5.7, 6.0, and 6.3. Growth was suppressed in ground beef initially at pH 5.4 and in ground beef + 20% TSP initially at pH 5.4 and 5.7. This resulted in an increased shelf life of 2 days in acidified blends.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14909.x
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  • 55
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    Factors Affecting the Emulsifying Capacity of Bovine Muscle and Muscle Proteins (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Semitendinosus muscle samples were excised prerigor from 64 crossbred beef animals. Eight animals of each sex condition (bullocks and steers) were slaughtered when they reached age end–points of 8-, 12-12-, 16- and 20-months. The results indicated a significant effect of sex on all hydrometric muscle properties. The values for these traits were generally higher in muscle from bullocks. These differences were especially pronounced in animals 16 months and older. Sex had little effect on muscle pH or the percentages of salt soluble, extractable, and total muscle protein. However, most traits were highly correlated with age. No significant effects of sex regardless of age on emulsifying capacity were noted and many of these traits were unaffected by animal age between 16 and 20 months. Although older animals have less salt soluble protein, its emulsifying capacity is greater and more efficient.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14912.x
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  • 56
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    Turkey Quality as Affected by Ovens of Varying Energy Costs (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Energy consumption of microwave, convection, and conventional ovens was monitored as boneless turkey roasts were cooked. The microwave and convection ovens were more energy efficient than was the conventional oven. Total cooking losses and expressible moisture indices did not differ among the roasts. Shear values for microwave roasts were higher than those for convection roasts but were similar to those of conventional roasts. An experienced sensory panel found no differences in doneness, appearance, juiciness, and flavor among roasts after they had been stored in a refrigerator overnight but did find that the microwave roasts were less tender than were the others. A 72-member consumer panel did not express any preferences among the roasts in a multiple-paired comparison test.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14915.x
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  • 57
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    Nutrient Retention of Portioned Menu Items after Infrared and Convective Heat Processing (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Portion-controlled menu items were heat processed in infrared and convection ovens to compare the effects of the heating methods upon nutrient retention. Product yields for hamburger and potatoes were significantly greater (P 〈 0.05) after convective heating; for tomatoes, after infrared heating. Nutrients analyzed foi selected menu items included: thiamin, riboflavin, vitamin C, β-carotene, seven fatty acids, 18 amino acids, ammonia, phosphorus, iron and sodium. Several significant differences between the heat processed samples were revealed. The riboflavin and vitamin A contents in hamburger and tomatoes, respectively, were significantly greater after infrared heating. The total amino acid contents were significantly greater after infrared heating for the hamburger patties and cod fillets.
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  • 58
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    Effects of Fat and NaCl/Phosphate Levels on the Chemical and Sensory Properties of Pork Patties (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Ground pork shoulders were combined with 50/50 pork trimmings to achieve fat levels of 20.0, 23.3, 26.6, and 30.0%. Salt/phosphate (NaCl/PO4) combinations of 0/0, 1/0, 1/0.25 and 2%/0.5% were blended with each fat level. Each treatment combination was stored at 3°C for 7 days in air-permeable film (AP), 21 days in vacuum pouches (VP) and at −23°C for 90 days in double-wrapped (DW) freezer paper. Fat level did not affect pH, expressed moisture (EM), peroxide value (PV), 2-thiobarbituric acid (TBA) values or cooking losses. Patties with 30.0% fat were jucier and required less energy to compress. A combination of 1%NaCl/0.25%PC4 reduced cooking losses, enhanced sensory properties and moderated the oxidation effects of NaCl up to 60 days of frozen storage. The NaCl treatment accelerated lipid oxidation most during all storage conditions while the control remained the least oxidized.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14921.x
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  • 59
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    Alkaline Extraction of Protein from Spent Honey Bees (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Adult honey bees killed after honey harvest were analyzed and evaluated as a raw material for protein extraction. Bees collected were 49.8% crude protein, 7.54% total lipid, and 27.1% reducing sugar (moisture-free basis). Whole bees were homogenized, body proteins solubilized in alkali, chitin removed by filtration, and protein recovered by acid precipitation. Amount of protein solubilized by NaOH addition varied from negligible without alkali (pH 6.1) to 93% of body crude protein with severest treatment at pH 11.2. With alkali extraction at pH 10.5 and acid precipitation at pH 5.5, 59% of total solids were found in the precipitate and 41% remained in the supernatant. The precipitate was 66.3% crude protein, 9.4% total lipid and 7.9% ash. Heads, thoraces and abdomens were separated and each separately extracted (pH 10.5) and precipitated (pH 5.5). Amino acid analyses of heads (70.1% protein), thoraces (54.9% protein) and abdomens (36.6% protein) permitted evaluation of protein quality. Thorax protein was most homogeneous for amino acids analyzed, and all were nutritionally limited by sulfur containing amino acids.
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  • 60
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    Changes in Cooking Losses and Sensory Attributes of Angus and Holstein Beef with Increasing Carcass Weight, Marbling Score or Longissimus Ether Extract (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Cooking loss and sensory attribute changes were quantified for increases in carcass weight, marbling score and intramuscular fat in rib roasts from 74 small framed Angus and 71 Holstein steers slaughtered over a wide weight range. Cooking losses increased (P 〈 0.005) 2.6 percentage units for each 100 kg increase in carcass weight. Marbling score explained less than 1.2% of the variation in tenderness and was positively related (P 〈 0.01) to flavor of roasts from Angus but not Holsteins. Carcass weight, marbling score and intramuscular fat were more related to pan juice and total losses and explained little of the variation in sensory attributes. Therefore, alternatives to traditional indicators are needed to explain variation in sensory attributes of beef from young cattle.
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    Effect of Age and Sex on the Biophysical Properties of Fresh Beef Muscle from Bullocks and Steers (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Longissimus (LD) muscle samples/steaks were obtained from 32 intact and 32 castrate male crossbred beef animals slaughtered at 8-, 12-, 16-, and 20-months of age. Most of the LD biophysical traits evaluated were significantly affected by age and sex condition. Marbling and texture estimates favored the steers but no sex differences were observed for color and firmness estimates. Objective color, firmness and tenderness measurements generally favored the steers although bullocks showed higher expressible juice values. Steer muscle had a greater cooking rate and less cooking loss than that of bullocks. Little sex differences in cooking time were noted. Age effects on biophysical attributes were most pronounced at 12 and/or 16 months of age. There appears to be little or no improvement in the important biophysical properties of beef longissimus muscle obtained from intact males or from animals older than 16 months.
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    Packaging Film Permeability in Conjunction with Sodium Nitrite, Potassium Sorbate or Lactic Acid Starter Culture for Control of Clostridium sporogenes (PA3679) Growth in Sliced Bologna (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A sliced bologna was prepared and inoculated with Clostridium sporogenes (PA3679), packaged in films ranging in oxygen permeability from 0.1 cc/m2/24 hr to 120 cc/m2/24 hr and stored at 5°C, 15°C or 25°C. Subsequent bologna preparations included either 156 ppm sodium nitrite, 0.26% potassium sorbate or a lactic acid starter culture. Water activity, pH, TBA number and PA3679 counts were monitored during 28 days of storage. TBA numbers increased in packages with over 60 cc/m2/24 hr permeability but PA3679 counts did not change as a function of packaging film. Nitrite and sorbate were equally effective as inhibitors. At 15°C and 25°C, the lactic acid culture allowed the least PA3679 growth. Oxygen permeability did not alter any inhibitory effects even when increased TBA numbers resulted from using an oxygen-permeable film.
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    Nutrient Retention in Pork, Turkey Breast and Corned Beef Roasts after Infrared and Convective Heat Processing (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Roasts were heat processed by infrared and convection to compare the effects of these alternate heating methods upon nutrient retention. In addition to proximate analyses, nutrients analyzed included: thiamin, riboflavin, seven fatty acids, 18 amino acids, ammonia, sodium, phosphorus and iron. Convective heating of turkey breast and corned beef produced a higher product yield. Few significant differences between heat processed samples were revealed. After convection heating of corned beef, riboflavin was significantly higher (P 〈 0.05) than after infrared heating. Similarly, arachidonic acid (C20:4) was higher in turkey breasts. After infrared heating of pork, aspartic acid, threonine, serine were lower than after convective heating; ammonia was higher.
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  • 64
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    Production of Nonbitter, Desalted Milk Hydrolysate for Fortification of Soft Drinks and Fruit Juices (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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 simpler and less expensive process than the process of Helbig et al. (1980) for preparation of a nonbitter, desalted milk hydrolysate is presented. Skim milk was hydrolyzed with Alcalase (subtilisin Carlsberg) at 50°C in 3 hr. The resin in OH form was added to milk batchwise to simultaneously raise the pH to 8.5 for optimum proteolysis and exchange the anions in milk which contributed to saltiness. These modifications resulted in a shorter hydrolysis time and a more economical resin regeneration than those of the Helbig process. The dried milk hydrolysate was added to soft drinks and fruit juices at solids concentrations up to 10% (3% protein) without adverse effects on their taste, color, viscosity and clarity.
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    Effect of Gamma-Radiation on Gossypol in Cottonseed Meal (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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 gamma–radiation, in the range 5–30 KGy on free, total and pure gossypol was investigated in an attempt to reduce or eliminate gossypol from cottonseed meal using different solvent systems. Maximum reduction in gossypol concentration was attained at a dose of 25 KGy of gamma-radiation with chloroform as a solvent, a spectrometric method was used for analysis. The reductions attained for pure, free and total gossypol were found to be 96%, 60% and 80%, respectively.
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    Antioxidative Arginine-Xylose Maillard Reaction Products: Conditions for Synthesis (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Antioxidative Maillard reaction products can be formed from arginine and xylose. The effects of time, initial pH and molar ratio of arginine to xylose on the yield of antioxidative activity were investigated. The best results were obtained by refluxing 1M arginine HCl with 1M xylose in water at 100°C for 10–20 hr at an initial pH of 5. The use of 1:1 pyridine/water reaction medium produced a twofold increase in activity suggesting the role of a base catalyst for the production of maximum yields.
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  • 67
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    Effect of Prerigor Pressurization on the Retail Characteristics of Beef (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Loin steaks were obtained from eight utility cows and ground beef from the bottom round of four choice steers. One side was randomly assigned to be prerigor pressurized (PRP) and the other side served as control (CON). Steaks and ground beef were displayed under simulated retail conditions for 5 and 3 days, respectively. PRP significantly improved lean color of the steaks for the first 4 days of display period. PRP steaks were significantly less discolored at the 5th day. No significant difference for any of the measured traits was observed for samples of ground beef. PRP had no detrimental effect on the case-life of steaks or ground beef.
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    A Comparison of Methods for Polyuronide Methoxyl Determination (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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 comparison was made between three basic methods for determining methoxyl (OMe) groups in a polyuronide, viz., step-wise oxidation-reduction initiated by hydriodic acid, neutralization of de-esterified carboxyl groups with potassium hydroxide, and direct combustion of methanol by gas chromatography. Accuracy and precision of the methods were ascertained by analyzing methyl fuorate. All the methods were accurate. The neutralization and gas chromatographic methods had major advantages of simplicity and shortness of time of completion over the hydriodic acid/bromine method. Dimethylsulfoxide in the the saponification medium had no special effect.
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    ERRATUM NOTICE (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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.1365-2621.1983.tb14960.x
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  • 70
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    Studies on Pasteurized and Commercially Sterilized Poultry Meat Bologna. Effects of Nitrite Addition and Vacuum Cutting (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Turkey bologna was prepared from mixed light and dark turkey meat and heat processed in cans under simulated commercial pasteurizing and sterilizing conditions. The bologna was prepared with and without added sodium nitrite and chopped in air or under vacuum. Nitrite and vacuum chopping had no effect on shear value, texture evaluation, pH, fat layer, soluble protein, residue or salt soluble protein. Nitrite addition increased cooking loss and protein sol. Vacuum chopping increased cooking loss and decreased the amount of protein sol. The pasteurized bologna had firmer texture and lower cooking losses than bologna processed to commercial sterility.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb10734.x
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  • 71
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    Effect of Sodium Acid Pyrophosphate in Combination with Sodium Nitrite or Sodium Nitrite/Potassium Sorbate on Clostridium botulinum Growth and Toxin Production in Beef/Pork Frankfurter Emulsions (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Combinations of sodium acid pyrophosphate (SAPP) with added sodium nitrite and/or potassium sorbate were tested at various pH levels to determine effectiveness in delaying Clostridium botulinum growth and toxin production in frankfurter emulsions. Formulations containing sodium nitrite (40 ppm), potassium sorbate (0.26%) and SAPP (0.4%) resulted in a greater delay of toxin production (12–18 days) than other combinations (6–12 days) having similar pH values. Treatments containing 0.4% SAPP appeared to be more inhibitory than their counterparts without SAPP, displaying less numbers of toxic samples during the 53-day storage period at 27°C. Aerobic mesophilic colony counts and residual nitrite data showed little difference among treatments.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14949.x
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  • 72
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    Stability of Mannitol to Lactobacillus plantarum Degradation in Green Beans Fermented with Lactobacillus cellobiosus (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Mannitol, in fermented green bean juice, was converted to lactic acid by Lactobacillus plantarum when the initial pH was raised to 3.9. However, at pH 3.5, mannitol was stable to anaerobic degradation by a 106 CFU/ml inoculum of 19 strains of L. plantarum and four isolated homofermentative lactobacilli. Several strains were capable of limited mannitol degradation at an initial pH 3.7. Completely fermented beans were microbiologically stable for at least 6 months under anaerobic conditions at 27°C. It is possible that heterolactic acid-fermented vegetables are microbiologically stable provided fermentable sugars are removed and the pH is lowered below pH 3.7.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14943.x
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  • 73
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    Test for Susceptibility of Fermented Vegetables to Secondary Fermentation (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A simple test is described for determining completeness of vegetable fermentations. Brines of fermented vegetables are adjusted to pH 4.5, inoculated with selected fermentative yeasts in culture tubes, overlaid with petrolatum, and incubated. Fermentation is indicated by separation of petrolatum from the brine due to gas production by the yeasts. Nutrient supplementation of fermented vegetable brines required to support gas production by yeasts and growth of lactic acid bacteria was determined. Absence of fermentable carbohydrate was the indicated reason for brines not being susceptible to secondary fermentation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14945.x
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  • 74
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    Changes in the Starch Fraction During Extrusion-cooking of Corn (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Whole ground corn was extruded at 23.7, 18.5, 15.4,13.9 and 7.6% moisture contents (EMC). Decreasing EMC resulted in increases in water solubility index (WSI), enzyme susceptibility (ES), degree of gelatinization and blue values, while water absorption index and water insoluble carbohydrates decreased. ES and WSI of several blends prepared by combining raw (R), gelatinized (G), and dextrinized (D) corn were compared to those of extruded products. Corn extrudates had properties similar to blends containing G and D corn only. The relative proportion of D corn increased from about 10 to 60%, as EMC decreased. “Dextrinization” appears to become the predominant mechanism of starch degradation during low-moisture, high-shear extrusion. Viscoamylographs, scanning electron and light photomicrographs support these findings.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb10747.x
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  • 75
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    Studies on Pasteurized and Commercially Sterilized Poultry Meat Bologna. Effects of Chopping Condition and Type of Meat (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Poultry meat bologna has been studied under two systems of heat processing, pasteurizing and commercial sterilizing in cans. Mechanically deboned turkey meat was chopped (1) from the tempered state, (2) after thawing, refreezing and tempering, (3) after thawing. Treatments 1 and 2 resulted in reduction in cooking loss, while treatment 1 gave a firmer textured product, as measured by shear value but not by taste panel. Turkey meat was compared with spent Leghorn laying fowl meat, and mechanically deboned meat with manually deboned meat. Bologna made from mechanically deboned laying fowl had the highest cooking loss. Laying fowl bologna was firmer textured than turkey bologna, and manually deboned meat bologna was firmer than MDM bologna by both shear value and taste panel measuremnts.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb10733.x
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  • 76
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    Characteristics of Pre-Rigor Pressurized Versus Conventionally Processed Beef Cooked by Microwaves and by Broiling (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Eighty-six grams paired beef semitendinosus portions processed either conventionally or by pre-rigor pressure were broiled or microwave cooked. Pre-rigor pressure-treated cooked beef portions were higher (P 〈 0.05) than untreated portions in total moisture, pH, exterior color a+ values and subjective tenderness and ease of fiber separation scores than did the untreated portions. Total moisture, drip cooking loss, interior a+ (redness) color value, and exterior L (lightness) and b+ (yellowness) color values were significantly higher in the microwaved beef portions as compared to the broiled portions. Neither juiciness nor flavor of samples were influenced (P 〈 0.05) by treatment or by cooking method.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb10740.x
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  • 77
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    Influence of Rate and Length of Cookery upon Product Attributes of Pre- and Post-Rigor Beef (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Paired sides of 15 steer carcasses were used to determine the effects of low temperature, long duration cooking upon muscle (semimembranosus, SM; semitendinosus, ST) shortening, cooking and tenderness attributes of beef roasts that were removed 1 hr (hot-boned, HB) and 48 hr postmortem (cold-boned, CB). The cooking treatments were: (1) 1st hr at 47°C then raised 5.6°C/hr through the 5th hr (69°C); (2) 1st hr at 52°C then raised 5.6°C/hr through the 4th hr (69°C); and (3) 1st hr at 58°C then raised 5.6°C/hr through the 3rd hr (69°C) and thereafter at 80°C until an internal temperature of 66°C was reached. Shear values and panel ratings showed HB roasts to be slightly less tender than CB roasts. Cooking yields were higher for HB than CB roasts.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb10739.x
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  • 78
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    Characterization and Utilization of Ocean Quahog (Arctica islandica) Clam Juice as a Liquid and Dehydrated Flavoring Agent (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Ocean quahog (Arctica islandica) juice produced from mechanical shucking operations was vacuum evaporated, freeze-dried, or spray-dried for use as a natural clam flavoring agent. The flavorings were judged‘equal or superior to several commercially available flavors when used in prepared dishes. Gas chromatographic profiles indicated high volatile concentrations in the effluent from the heat shocking and first washing process. Almost no volatiles were present in successive washings. The use of dextrins was not required since the natural chloride salts of potassium and sodium aided in obtaining powders of acceptable quality.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb10742.x
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  • 79
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    Preparation of High Protein Curd from Field Peas (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Field peas were investigated as an alternative to soybeans to produce a high protein curd which resembles tofu. Yield, texture, color, proximate composition and sensory evaluation of both curds were compared. The yields of total curd from pea flour and soybeans were 13.6% and 39.8% respectively with protein yields of 43.0% and 55.5%. Amino acid composition of the pea curd compared quite closely to that of the soybean curd. Addition of gluten improved the sulfur amino acid profile but reduced the lysine content. Flavor of the pea and soybean curds was rated similar but texture and color of the pea curd was scored lower (p 〈 0.05). Gluten modified the texture and the color of the curds.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb10746.x
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  • 80
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    Changes in Amino Acid Content of Acidified Sweet Potato Puree (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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 stability of nitrogenous substances in processed sweet potato puree was examined. Protein and nonprotein nitrogen (NPN) fractions were extracted from sweet potato puree adjusted to pH 4.2, treated with amylolytic enzymes and processed at 88°C to determine changes in amino acid concentrations over a 6-month period. Amino acid concentrations in the protein fraction were generally found to remain stable over the storage period. NPN amino acid concentration either remained stable or increased slightly with storage time. The results of this work indicate that there would be no appreciable loss of nitrogenous substances in sweet potato puree subjected to the conditions of the experiment.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb10748.x
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  • 81
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    Influence of Calcium Treatment on‘Golden Delicious’Apple Quality (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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 use of a CaCl2 treatment in the storage of apples improved the keeping quality of fresh apples in prolonged cold storage and did not deter from the quality of the processed product. The fresh market apples in controlled atmosphere storage were firmer with more ascorbic acid than CaCl2 treated apples in standard cold storage. However, fresh market CaCl2 treated apples had less green color, were firmer, with a high titratable acidity and ascorbic acid content, than untreated apples in standard cold storage. The processed products made from CaCl2 treated apples had better color and firmness than those made with apples from standard cold storage and better consistency and less weep than those made with apples from controlled atmosphere storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb10752.x
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  • 82
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    Study of the Evolution of Tyramine Content During the Vinification Process (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A preliminary study is described of the evolution of tyramine in four different brands of wine, starting from the must and sampling at different times during the vinification process. In the samples of two of the brands, other parameters are also studied (sulphur dioxide and alcoholic contents and density) with the purpose of considering the relationship between the alcoholic fermentation and the appearance of relatively important amounts of tyramine. The relationship between the variations in the content of this amine and its metabolic precursor, tyrosine, is also discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb10755.x
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  • 83
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    Application of Enzymes in Soy Milk Production to Improve Yield (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Soy milk was produced from full fat flour by preparing a slurry in water at a water to flour ratio of 10 to 1. The slurry was heated to 50°C, and different enzymes were evaluated in order to optimize protein and solids yields in the milk. The reaction period was 1 hr and after inactivation of the enzymes by boiling for 15 min the mixtures were centrifuged at 1500 ×g and the protein and dry matter solubility indices (PSI and DSI) were calculated together with protein and dry matter yields in the obtained milk. The best results were obtained with a neutral proteinase, increasing the protein and solids yields from 33% and 42%, respectively, to 73% and 66%, respectively, at 0.5% dosage level compared to the control sample with no enzyme treatment.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb10762.x
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  • 84
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    Evaluation of A Modified Gradient Feed Culturing System for Growth of Lactobacillus plantarum Sausage Starter Organism (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: An internally controlled gradient feed culturing technique, where a nutrient gradient was initiated and subsequently controlled by the lactic acid synthesis, was compared to conventional batch culturing for growth of a sausage starter organism, Lactobacillus plantarum. Significantly higher cell densities (p 〈 0.01) were observed with twice the culturing time for gradient feed culturing compared to batch culturing. Cell yields within batch or gradient feed culturing system were not affected by pH control at 5.8 or 6.0. Significantly higher (p 〈 0.05) cell yields, however, were obtained for gradient feed cultures (pH 6.0) with NH4OH addition at 50% theoretical lactic acid (TLA) level than were obtained at 10% TLA or without NH4OH addition.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb10767.x
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  • 85
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    Electron Microscopic Investigation of Pseudomonas fragi ATCC 4973 on Intact and Sarcoplasm-Depleted Bovine Longissimus dorsi Muscle at 21°C (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Scanning and transmission electron microscopy were used to investigate formation and role of glycocalyx material involved in adhesion of Pseudomonas fragi to intact and sarcoplasm-depleted beef surfaces. Depletion of sarcoplasm did not decrease attachment of P. fragi to bovine muscle. P. fragi caused a rapid increase in pH of only intact muscle. Examination of inoculated muscle (washed and intact) by SEM after 1, 2, 3, or 5 day incubation period, revealed a pebbling effect on the bacterium surface as well as a coiling of glycocalyx material. TEM showed two types of polymeric material; one was adherent to the bacterial surface while the other was amorphous. The amorphous type probably corresponded to the coiled glycocalyx revealed by SEM. Close association between glycocalyx and bleb-like evaginations on P fragi reinforces previous hypotheses concerning their role and functions in attachment and meat spoilage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb10770.x
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  • 86
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    Determination of Hypoxanthine in Fish Meat with an Enzyme Sensor (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: An enzyme sensor specific for hypoxanthine (Hx) was developed using immobilized xanthine oxidase-membrane and an oxygen probe. Xanthine oxidase (E.C. 1.2.3.2.) was covalently immobilized on a membrane prepared from cellulose triacetate, 1,8-diamino-4-aminomethyloctane, and glutaraldehyde. Hx is oxidized to uric acid by the immobilized enzyme, the output current of the oxygen probe decreasing due to oxygen consumption. A linear relationship was obtained between current decrease and Hx concentration in the range 0.06–1.5 mM. The enzyme sensor could be used for more than 100 assays without decrease of output current After 30-day-storage at 5°C, no remarkable decrease of output current was observed. The enzyme sensor system was applicable to the simple, rapid, and economical determination of Hx in several fish meats including sea bass, saurel, mackerel, yellowfish, and flounder.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb10775.x
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  • 87
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    Assay Precision and Accuracy of Calcium-Dependent Proteinase Activity in Rat Skeletal Muscle (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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 accuracy and precision with which Ca++-dependent proteinase (CAF) activity can be assayed in skeletal muscle tissue was determined by using two experimental approaches: (1) repeated sampling of a homogeneous batch of minced rat skeletal muscle to estimate variation among CAF assays done on fractions made from the same muscle tissue and to ascertain the effect of sample size on assays of CAF activity; and (2) comparison of CAF assays done on muscle samples of similar weights obtained from different animals that had been treated alike. Muscle CAF activity can easily be detected in 0.5g muscle samples, but the measured activity is not accurate and increases with increasing sample size. The decreased CAF activity assayed in small muscle samples seemed to originate from failure to extract all the CAF in these samples, possibly because of the different homogenizer that must be used to homogenize small samples. If a Waring Blendor is used at 8000 rpm, muscle samples must be 19g or larger to obtain accurate assays of CAF activity. The coefficient of variation for duplicate assays of CAF activity on the same P045 crude CAF fraction was 5.85% (assay variation); for assays of CAF activity on different samples of the same muscle tissue, 7.18% (sampling variation and variation in procedure for preparing crude CAF fractions); and for assays of CAF activity on muscle tissue obtained from the different groups of animals that had been treated alike, 10.30% (animal variation). Hence, CAF activity can be measured with acceptable precision in skeletal muscle tissue, but treatments designed to alter muscle CAF activity must cause changes of at least 20% to be detectable against the natural variation of muscle CAF activity in different animals.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb10773.x
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  • 88
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    On Sodium Chloride Action in the Gelation Process of Low Density Lipoprotein (LDL) from Hen Egg Yolk (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Gelation of 40% LDL solution with 1~10% NaCl was inhibited during frozen storage at −20°C and −25°C. Frozen storage of LDL solutions with more than 4% NaCl at −30°C, −40°C and −60°C induced the gelation, whereas gelation was inhibited by addition of 1 and 2% NaCl at temperatures lower than −30°C. Differential scanning calorimetry analyses revealed that when NaCl acts as an inhibitor of gelation, it increased the unfrozen water in the LDL solutions through formation of LDL-water-NaCl complex where the water is hardly frozen; and when it acts as an accelerator of gelation, it promoted removal of water from the complex.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb10777.x
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  • 89
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    Statistical Evaluation of Water Activity Measurements Obtained with the Vaisala Humicap Humidity Meter (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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 objective of this study was to determine the suitability, precision and accuracy of the Vaisala Humicap electric hygrometer for aw measurements in the range 0.752-0.974 (at 25°C). Results of the statistical evaluation indicated that this hygrometer, when calibrated and operated as described here, provides a convenient and fast means of aw measurement having adequate accuracy and precision for most food applications.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb10783.x
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  • 90
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    Influence of Temperature on the Measurement of Water Activity of Food and Salt Systems (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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 water activity of four salt slurries (barium chloride, potassium bromide, cobalt chloride and sodium bromide) and four foods (cheese spread, fruit preserves, chocolate frosting and fudge sauce) was determined 10 times at approximately 20°C. 25°C and 30°C using an electric hygrometer. In general, an increase in temperature resulted in a decrease in water activity. The magnitude of the decrease was typically greater between 25°C and 30°C than between 20°C and 25°C. This decrease was also greater when the substrate under test was in the lower aw range. Thus temperature control is very important in inter-laboratory comparisons and when measuring water activity levels near critical values.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb10788.x
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  • 91
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    Studies on Blackening of Pepper (Piper nigrum, Linn) During Dehydration (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Histochemical studies carried out in fresh green pepper berries at different stages of maturity showed that phenolic compounds distributed throughout the berries at a very young stage were confined to the epicarp and mesocarp alone at full maturity. The blackening that occurs in pepper on drying or on injury also showed a similar distribution pattern. Flavanols were not found in the young stage but appeared in the innermost cells of mesocarp covering endocarp after fertilization. Spores of Glomerella cingulata, present even in healthy pepper berries, were found to be the source of phenolase enzyme taking part in the blackening. Phenols in pepper were enzymatically oxidized and gave rise to black color when the cells were disturbed by dehydration or maceration.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb10799.x
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  • 92
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    Almond Nutmeat Moisture and Water Activity and its Influence on Fungal Flora and Seed Composition (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Higher moisture in almonds, a possible result of rain during harvest, was studied. Water activity (aw) was positively correlated with moisture, increased reducing sugar and free fatty acid, and negatively correlated with total fat of almond kernels. These parameters indicate increased metabolism in the moist kernel and may be the cause of “concealed damage” a defect evidenced by brown centers in heated almonds. An almond water sorption isotherm has been developed and compared to mathematical equations. Fungal growth occurred at aw 0.75 and above. Time for visible growth development was related to aw and moisture. Fungal growth on the kernel depended upon aw and time. Static flora did not change at aw 0.70 and below. Aspergillus glaucus group was most frequently isolated at aw 0.75–0.80 and other storage fungi more frequently as the aw increased to 0.9. A. niger was the most frequent isolate.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb10802.x
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  • 93
    Electronic Resource
    Electronic Resource
    Characteristics of California Navel Orange Juice and Pulpwasn (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: California navel orange juice, two-stage pulpwash and concentrated orange juice obtained from a commercial processing plant during the 1979–80 processing season were analyzed by chemical, physical and microbiological methods. Statistically significant differences (P 〈 0.01) were found between single-strength orange juice and pulpwash in the concentration of nitrate, sulfate, phenolics, carbohydrates, protein, pectin, UV/VIS absorption characteristics, minerals and carotenes. Seasonal variations were found in carbohydrates, organic acids, minerals, microbiological data, UV/VIS absorption characteristics, carotenoids, protein and phenolics. This report outlines methods of analysis, summarizes analytical results and discusses application of these findings to the detection of pulpwash adulteration of orange juice.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb10805.x
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  • 94
    Electronic Resource
    Electronic Resource
    Debittering Citrus Juices with β-Cyclodextrin Polymer (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A β-cyclodextrin polymer was used to remove the bitter substances limonin and naringin from aqueous solution and from filtered orange and grapefruit juices using batch and continuous flow column treatments. Other components such as naringenin 7β-rutinoside, coumarins and flavonoids were removed, but the total soluble solids (°Brix), total acidity and ascorbic acid content of the juice were unchanged. The polymer could be regenerated by extraction with an organic solvent.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb10811.x
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  • 95
    Electronic Resource
    Electronic Resource
    Nutrient Composition of Historical Canned Food Samples (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Several historical food samples were analyzed for nutrient and mineral composition. The samples included a 40-yr old can of sweet corn, relish found aboard the sunken U.S.S. Monitor and seven samples recovered from the sunken steamboat Bertrand. The nutrient content of the canned corn compared favorably with reported values, with the exception of lower amounts of ascorbic acid. Significant levels of riboflavin, niacin, carotene and protein were found in the pickle relish. The samples recovered from the Bertrand contained calcium levels comparable to today's products, but the sodium levels were higher and potassium levels were lower.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb10815.x
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  • 96
    Electronic Resource
    Electronic Resource
    Heat and Mass Transfer During the Warm Water Blanching of Potatoes (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A model of heat and mass transfer with simultaneous chemical reaction is proposed for analyzing the influence of operating variables on the reducing sugar content at the surface of blanched potatoes. This content is partially responsible for the color of the finished product. The involved parameters (potato thermal conductivity, heat transfer coefficient of the system and kinetic constants for overall reaction of reducing sugar generation) were evaluated in separate experiments. The apparent diffusion coefficient of reducing sugars in potatoes was the only parameter obtained from blanching experiments. Temperature and concentration profiles and effect of blanching temperature on surface reducing sugar content are analyzed using the developed model. The possible underestimation of the diffusion coefficient when simultaneous starch hydrolysis is not taken into account is also considered.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14828.x
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  • 97
    Electronic Resource
    Electronic Resource
    Sunflower Butter: Nutritional Evaluation and Consumer Acceptance (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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 nutritional and sensory quality and physical characteristics of commercially and experimentally processed sunflower butters were evaluated. The analyses included: proximate analyses, calories, available lysine, in vitro protein digestibility, C- and DC-PER, phytic acid, a 9-point hedonic test, Gardner color, and spreadability determinations. Sunflower butter was found to have a good overall nutritional value with a protein quality approximately equal to that of peanuts. Roasting conditions had a significant impact on nutritional and sensory quality, color and spreadability of sunflower butter. Taste panelists generally rated sunflower butter lower than peanut butter.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14832.x
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  • 98
    Electronic Resource
    Electronic Resource
    Effects of Calcium Addition on Stability and Sensory Properties of Soy Beverage (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Pasteurized or thermally processed soy beverages (6% soy solids) were fortified to a comparable level of cow's milk with 25 mM (or 30 mM) calcium using mixtures of calcium citrate and tricalcium phosphate. These fortified pasteurized products had acceptable sensory properties. Addition of these calcium salts did not adversely affect protein stability of the beverage. Calcium citrate addition caused a decrease in beverage pH and viscosity. Thermally processed (still retort and agitort) canned beverages containing calcium salts were stable for 6 months when stored at 1°C or at room temperature.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14838.x
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  • 99
    Electronic Resource
    Electronic Resource
    Effect of Fermentation Time on the Inositol Phosphates of Bread (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Bread was made by an AACC procedure using whole wheat flour and 70%-extraction wheat flour. Five different fermentation times were applied. Six inositol phosphates and inorganic phosphate were separated, identified and quantified in the bread. It was found that phytate decreased and the inorganic phosphate increased, with the largest decrease in phytate occurring during first 30 min of fermentation. The content in intermediate inositol phosphates also changed and it was only after considering their phosphorus content that an overall phosphorus balance could be achieved.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14841.x
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  • 100
    Electronic Resource
    Electronic Resource
    Changes in Phytase Activity and Phytate During Germination of Two Fababean Cultivars (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Two fababean cultivars were germinated over a 10-day period and the levels of phytate and activity of phytase monitored. In both cultivars there was a marked increase in phytase activity which was accompanied by a concomitant decrease in phytate. The enzyme level reached a maximum 6 days following germination and was much higher in Ackerperle compared to Diana. Nevertheless a marked reduction in phytate levels was evident at the end of 10 days which accounted for a decrease of 71.2% and 77.3% in Ackerperle and Diana, respectively.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14845.x
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