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  • Articles  (119)
  • Blackwell Publishing Ltd  (119)
  • American Meteorological Society
  • Springer Science + Business Media
  • 2020-2023
  • 2020-2022
  • 1960-1964  (119)
  • 1963  (119)
  • Process Engineering, Biotechnology, Nutrition Technology  (119)
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  • Articles  (119)
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Publisher
Years
  • 2020-2023
  • 2020-2022
  • 1960-1964  (119)
Year
Topic
  • 1
    Electronic Resource
    Electronic Resource
    Studies on the Emulsifying Properties of Some Intracellular Beef Muscle Proteins (1963)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 28 (1963), 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 emulsifying capacity curves for actin, myosin, actomyosin, and sarcoplasmic proteins were determined under various conditions. The proteins were ranked from greatest emulsifying capacity to least as follows: actin in the absence of salt, myosin, actomyosin, sarcoplasmic proteins (water extracted), and actin in 0.3M salt.Myosin and actomyosin produced emulsions with superior stability; however, at the pH of normal fresh meat (5.6–5.8), the sarcoplasmic fraction produced the most stable emulsions. Actin produced very stable emulsions under all conditions. The amount of protein utilized in the formation of an interface appeared to be related to the stability of au emulsion. NPN compounds were found to have no role in emulsion formation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1963.tb01671.x
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  • 2
    Electronic Resource
    Electronic Resource
    Effect of Pre-Slaughter Treatments on the Chemical Composition of Various Beef Tissues (1963)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 28 (1963), 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-four Hereford steers were used to determine the effect of periodic electrical stimulation and limited feeding prior to slaughter on the chemical composition of the liver and certain muscles, which included the longissimus dorsi, psoas major and quadriceps femoris. Periodic electrical stimulation and limited feeding significantly increased the glycogen concentration of the liver. Periodic electrical stimulation significantly decreased the glycogen concentration in all three muscles studied. Limited feeding significantly decreased the glycogen concentration in the longissimus dorsi and quadriceps femoris muscles. Periodic electrical stimulation and limited feeding significantly decreased the lactic acid concentration in the psoas major and quadriceps femoris muscles. These treatments also produced small changes in all chemical components except sodium, in either the liver or the various muscles studied.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1963.tb01672.x
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  • 3
    Electronic Resource
    Electronic Resource
    Electron Microscopy of Post-Mortem Changes in Porcine Muscle (1963)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 28 (1963), 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: Electron microscopy was used to follow changes in porcine muscle during the 24-hr post-mortem chilling period. Ante-mortem subjection to elevated temperatures or to elevated temperatures and then chilling was used to produce different rates and magnitudes of change in post-mortem muscle color, texture, and water binding. Normal muscle exhibited a gradual disruption of sarcoplasmic components, with little if any change in the myofibrils. Muscle that went into rigor rapidly at a low pH and high temperature ultimately appeared soft, pale, and watery, and electron micrographs revealed a rapid disruption of sarcoplasmic components and some disorganization of the myo-filaments. Muscle that went into rigor rapidly at a high pH and a reduced temperature ultimately appeared dark, firm, and dry, and electron micrographs revealed a high degree of organization and preservation of myofibrillar structure.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1963.tb01674.x
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  • 4
    Electronic Resource
    Electronic Resource
    Protein Solubility as Influenced by Physiological Conditions in the Muscle (1963)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 28 (1963), 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 solubilities of sarcoplasmic and myofibrillar proteins were determined at the time of slaughter, onset of rigor mortis, completion of rigor mortis and 24 hr after death in muscles exhibiting a wide range of physiological conditions during the post-mortem period. Muscle protein solubility was grossly altered by the conditions of both temperature and pH which existed at the onset of rigor mortis or during the first few hours after death. Sarcoplasmic protein solubility at 24 hr was decreased to 55% of that found at 0 hr in muscle groups exhibiting high temperature and low pH at the onset of rigor mortis. Conversely, only a 17% reduction of sarcoplasmic protein solubility was noted in groups with high pH at onset. Myofibrillar protein solubility ranged from no reduction during the first 24 hr after death when pH remained high at onset to 75% reduction in muscle with low pH and high temperature at the onset of rigor mortis. The 24-hr pH of the muscle appeared to have only a minor influence on protein solubility. Muscle protein solubility appeared to be one of the major factors affecting the juice-retaining properties of muscle.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1963.tb01673.x
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  • 5
    Electronic Resource
    Electronic Resource
    Modification of Radiolethality by Vitamin K5 and Certain Analogs in Model Systems and in Foods (1963)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 28 (1963), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Spores of Bacillus subtilis var. niger and B. stearothermophilus irradiated in nitrogen were killed in greater numbers in the presence of vitamin KC, 4.amino-1-naphthol, or 2-amino-1-naphthol than when irradiated without chemical. When irradiation was performed in air, the chemicals were without effect, or even protective. Spores of both organisms were particularly sensitive when irradiated in nitrogen with 4-amino-1-naphthol.Irradiation of Micrococcus radiodurans in anoxia with these naphthol derivatives gave losses in cell recovery that resulted in much lower populations than could he attributed to chemical toxicity per se. These chemicals were found to be toxic to a yeast that had been isolated from frozen orange juice when the preparations were in buffer of pH 7.0 and 4.0. When the yeast was suspended in orange juice, on the other hand, the chemicals were neither toxic nor radiosensitizers. Milk was also found to interfere with the bactericidal and radiolethal activities of these chemicals. Sulfhydryl compounds were shown to decrease radiolethal action.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1963.tb01676.x
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  • 6
    Electronic Resource
    Electronic Resource
    Techniques for Odor Measurement: Olfactometric vs. Sniffing (1963)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 28 (1963), 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 techniques of odor testing, olfactometrie vs. sniffing, were compared with propionic acid used for the test odor. The olfactometer was more rapid and reliable as a technique for odor testing. Subjects appeared more sensitive by the sniff-method, hut there were discrepancies in the data. The vapor phase above solutions of propionic acid in mineral oil was studied with propionic acid-l-C14. Evidence is presented for the existence of non ideal solutions. The significance of these data is discussed in terms of present techniques for odor testing, and their implications for future olfactory investigation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1963.tb01679.x
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  • 7
    Electronic Resource
    Electronic Resource
    The Effect of Heating Time and Temperature on the Shear of Beef Semitendinosus Muscle (1963)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 28 (1963), 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 time and temperature on the shear patterns of small cylinders from individual choice-grade beef semitendinosus muscles, heated for several hours at 1°C intervals between 50 and 90°C is described. Beef semitendinosus muscle undergoes a marked decrease in shear, approximately one-half completed in 11 min at 58°C. This change in shear is a time-temperature rate process having a very high temperature dependence. Minimum shear values were obtained in the range of 60–64°C after heating for 30–60 min. In this time-temperature range the collagen shrinkage reaction is completed quickly while the hardening associated with higher heating temperatures is avoided. Relatively large differences, attributed to undefined biological differences, were noted in the shear versus heating time patterns for semitendinosus muscle cylinders from different animals.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1963.tb01678.x
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  • 8
    Electronic Resource
    Electronic Resource
    Relative Taste Intensities of Selected Sugars and Organic Acids (1963)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 28 (1963), 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 highly trained taste panel was used to establish the concentrations of fructose, glucose, and lactose equivalent in sweetness to sucrose at threshold and suprathreshold concentrations. The same panel established the sourness of lactic, tartaric, and acetic acids equivalent to that of citric acid at threshold and suprathreshold concentrations. There was no relation between pH, total acidity, and relative sourness. Results obtained from determinations made in water solutions agreed favorably with values reported in the literature. The threshold measurements are considered to be of limited value since the relative taste intensity of these compounds is not a constant but is materially affected by the absolute concentration chosen for comparison. The presence of a slight bitterness in glucose, and a slight, unidentifiable flavor in lactose, appeared to influence the threshold determinations. When the sweetness of sucrose and fructose were compared in pear nectar, fructose was less sweet than sucrose at all concentrations (1.0–20.0% sucrose). Increasing the total acidity of the pear nectar had little or no effect on the relative sweetness of these two sugars.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1963.tb01680.x
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  • 9
    Electronic Resource
    Electronic Resource
    Lipid Alterations During the Fermentation of Vegetables by the Lactic Acid Bacteria (1963)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 28 (1963), 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: Qualitative and quantitative analyses of the fatty acids of the various lipid fractions of raw and fermented cabbage and Brussels sprouts were made by gas-liquid chromatography of the methyl esters.The amount of free or non-esterified fatty acids increased considerably in the lipid fractions of both vegetables as a result of fermentation. The unsaponifiable matter, and the fatty acids of both the acetone-soluble and acetone-insoluble fractions of the vegetables, decreased during the fermentations.Free or non-esterified palmitic acid increased significantly during fermentation—from 0.63 to 6.87% of the total fatty acid lipid in the cabbage fermentation. Results were similar in Brussels sprouts. During fermentation, the unsaturated C18 fatty acids decreased while the shorter-chain fatty acids increased. As a result of fermentation, a change was observed in the waxy or shiny appearance of the cabbage. The presence of longer-chain saturated fatty acids in the non-esterified fatty acid fraction of the fermented material has been attributed to the changes in the unsaponifiable fraction. These longer-chain fatty acids were notably absent from the fatty acids of the acetone-soluble and acetone-insoluble lipids of the unfermented vegetables.The data suggest that the changes in the lipid fraction during fermentation were effected primarily through the metabolic activities of the various lactic acid bacteria. Since it is known that many of the lactic acid bacteria require certain fatty acids for growth, it has been postulated that the changes in the lipid fraction could influence the growth and sequence of the various bacterial types that are observed in a particular fermentation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1963.tb00233.x
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  • 10
    Electronic Resource
    Electronic Resource
    Storage of Mandarin Oranges II. Effects of Hormones and Wax Coatings (1963)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 28 (1963), 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 temperature, wax emulsion coating, hormone treatment, and their combination on the storage behavior of Nagpur and Darjeeling mandarins were investigated. Use of 2,4-D with wax coating was more effective in prolonging the storage life of both varieties at any storage temperature than either wax coating or 2,4-D used separately. The storage lives of Nagpur and Darjeeling oranges were respectively 50 and 35 days at normal temperature (50–85°F) and 90 and 75 days at 40 ± 1°F when treated with 2,4-D (1000 ppm for Nagpur and 2000 ppm for Darjeeling varieties) followed by wax coating. Wax-coated Nagpur and Darjeeling oranges were in a good marketable condition for 30 and 22 days, respectively, at room temperature, whereas the respective controls remained marketable for only 10 and 7 days. At 40 ± 1°F, storage lives were respectively 60 and 52 days for Nagpur and Darjeeling oranges coated with wax, and 40 and 25 days for their respective controls. Hormone-treated fruits, like the controls, lost their marketable appearance through considerable desiccation, pitting, and shriveling. Loss in weight and spoilage due to fungal attack and rind blemishes were least in fruits treated with 2,4-D followed by wax coating in both varieties and each storage temperature. Pulp-to-peel ratio, reducing sugar, sucrose, total sugar, sugar-to-acid ratio, pH value, and specific gravity in juice increased, whereas vitamin C content and titratable acidity decreased, during storage in all treatments. No off flavor was produced in any case.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1963.tb00236.x
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