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  • 1980-1984
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  • 1
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 1 (1978), S. 0 
    ISSN: 1745-4565
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: A study was made of the effect on the concentration of lead in canned fruits and juices when these food products are stored in their original containers after opening. Samples stored in a refrigerator were analyzed for lead upon initial opening, 2 days after opening, and 5 days after opening. Products in nonlacquered cans showed significant increases in lead concentration with time. The increase of lead in the food product could have an effect on estimates of average dietary intakes of lead if this practice is found to be widespread.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 2
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 1 (1978), S. 0 
    ISSN: 1745-4565
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: A study was carried out to determine if the presence of ascorbic acid interferes with the colorimetric determination of nitrite by the technique of separate addition of color reagents. It was shown that ascorbate can destroy some of the nitrite during pre-incubation with sulfanilamide, one of the color reagents used to form the diazo compound. An alternative method of analysis is suggested in which ascorbic acid, in the concentration range normally found in foods and cured meat products, does not interfere.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 3
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 1 (1978), S. 0 
    ISSN: 1745-4565
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 4
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 1 (1978), S. 0 
    ISSN: 1745-4565
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The distribution, absorption, metabolism and tissue binding of radioactivity were studied in hamsters after oral and intraperitoneal administration of α-chaconine-(3H). The material was well absorbed from the gastrointestinal tract and nearly 25% of the label was excreted in 7 days via urine and feces. The excretion was higher in urine (24%) than in feces (1%). Tissue concentrations of radioactivity peaked at 12 h following po administration, with the highest concentrations being in lungs, liver, spleen, skeletal muscle, kidney and pancreas, with heart and brain containing moderate amounts. Excretion of chloroform-soluble products in the feces was 100 higher than that of chloroform-insoluble metabolites after oral and ip administration. In urine, the activity was predominantly in the chloroform-insoluble form and the chloroform-soluble metabolites were relatively small in amounts (0.29, 0.85 and 2.45% versus 0.0, 0.14 and 0.19 for 12, 24 and 72 h, respectively). After 7 days, the chloroform-soluble metabolites in urine increased to 20% of the excreted radioactivity, while the amount of chloroform-insoluble metabolites was less than 1%. Subcellular distribution of the labeled compound indicated the highest concentration of radioactivity in the nuclear and microsomal fractions of brain, liver, and heart tissues. Binding of radioactivity was observed in brain, testes, kidney, lung, liver and heart. All of the label in brain appeared to be in bound form. The results indicated that α-chaconine which is absorbed from the gastrointestinal tract after oral administration persists in various tissues, much of it in bound (nonextractable) form (in microsomal fraction).
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 5
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 1 (1978), S. 0 
    ISSN: 1745-4565
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 6
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 1 (1978), S. 0 
    ISSN: 1745-4565
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Methylhydrazine, the main metabolite of N-methyl-N-formylhydra-zones, was detected in the cooking steam of the mushrooms False morels, Gyromitra esculenta. About 25% of the original amount of acetaldehyde-N-methyl-N-formylhydrazone was decomposed during cooking process to methylhydrazine and residues of N-methyl-N-formylhydrazine was detected as well.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 7
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 1 (1978), S. 0 
    ISSN: 1745-4565
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The effect of aspartame (1-aspartyl-1-phenylalanine, methyl ester) was studied using the protozoan, Tetrahymena pyriformis. Aspartame at levels up to 2500 ppm in a protease peptone —- yeast extract medium neither changed the growth rate nor rate of synthesis of DNA, RNA, protein, lipids or glycogen. Cells exposed to as much as 2500 ppm aspartame had a normal morphology. The dipeptide was adsorbed at a level of 0.0353 mg/105 cells when (14C) aspartame was added at 2000 ppm to early log cultures and allowed to incubate for 45 min.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 8
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 1 (1978), S. 0 
    ISSN: 1745-4565
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The inhibitory effect of sodium nitrite upon glucose catabolism by Staphylococcus aureus was investigated using [U–1 4C] glucose, liquid chromatography, and gas-liquid chromatography.Acetate and acetoin are the end-products of glucose metabolism by S. aureus at 37°C and pH 6.3. In the presence of inhibitory levels of sodium nitrite, acetate and lactate with traces of pyruvate and acetoin are the end products. Acetate production per unit of growth is significantly lower in the sodium nitrite inhibited cultures. The decreased acetoin accumulation was not due to inhibition of diacetyl reduction. The production of acetoin was induced by the addition of acetate to the sodium nitrite containing medium.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 9
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 1 (1978), S. 0 
    ISSN: 1745-4565
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Theobromine (0, 2, 4, and 8 mg/ml) had little effect on growth and aflatoxin production by Aspergillus parasiticus NRRL 2999 in a glucose-mineral salts-yeast extract medium, indicating that the anti-aflatoxigenic activity of cocoa beans is not due to the presence of this methylxanthine.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 10
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 1 (1978), S. 0 
    ISSN: 1745-4565
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: A total of 112 bacterial strains representing 38 species were tested for their potential to elicit food poisoning outbreaks via histamine formation in foods. Proteus morganii and Enterobacter aerogenes displayed a quantitative superiority in terms of histamine production on a trypticase-soy broth-histidine (TSBH) medium and a tuna fish infusion broth (TFIB). When bacteria were incubated under standardized conditions in TSBH medium, histamine accumulated to levels exceeding 50 nmoles/ml of media with a total of 23 strains, including 13 of 15 P. morganii strains, 3 of 3 E. aerogenes strains, 3 of 12 Hafnia alvei strains, 1 of 4 Providencia alcalifaciens strains, 1 of 5 Enterobacter cloacae strains, 1 of 1 Proteus rettgeri strains, and 1 of 1 Citrobacter diversus strains. However, only 8 of the 15 P. morganii strains and the 3 E. aerogenes strains were capable of generating histamine in excess of 200 nmoles/ml in the TSBH medium. Of the 23 strains capable of appreciable histamine production in TSBH medium, P. morganii and E. aerogenes were, by far, the most prolific histamine producers in TFIB. Of the organisms tested, only P. morganii and E. aerogenes would appear to have the capability of forming sufficient histamine in scombroid fish products to elicit food poisoning outbreaks.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 11
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 1 (1978), S. 0 
    ISSN: 1745-4565
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Raw beef rounds were surface inoculated with salmonellae. Some of the rounds were mechanically blade tenderized. Both surface and core samples from each round studied were examined for the presence of and the logarithmic level of salmonellae. Mechanical tenderization increased the level of salmonellae found in core samples by about one logarithm. Large samples taken from cores of rounds which were not tenderized contained small numbers of salmonellae. Dipping inoculated rounds into a 50 ppm chlorine solution did not prevent the occurrence of salmonellae in core samples of mechanically tenderized units. Salmonella survived in the core and on the surface of some but not all inoculated rounds cooked to an internal temperature of 130°F.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 12
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 1 (1978), S. 0 
    ISSN: 1745-4565
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Book review in this ArticleFood and Beverage Mycology, L. R. Beuchat.Modern Food Microbiology, Second Edition. J. M. Jay.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 13
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 1 (1978), S. 0 
    ISSN: 1745-4565
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Caffeine (1,3,7-trimethylxanthine) was inactive as a mutagen at the hgprt locus in two human lymphoblast lines at concentrations up to 20 mM. In addition, caffeine did not induce 8-azaguanine-resistant mutants in Salmonella typhimurium at similar levels.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 14
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 1 (1978), S. 0 
    ISSN: 1745-4565
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The attachment of bacteria to chicken and beef meat with and without fascia was studied. It was found that bacteria attach readily to the meat surfaces. The kinetics of attachment depend on the bacterial strain, as well as on the meat surface. Of the bacteria tested, Pseudomonas EBT/2/143 attached most readily to all meat surfaces examined. Chicken breast with fascia was the best surface for attachment.A study was also made of the effects of storage on the multiplication of the attached bacteria and the feasibility of removing them. A high level of Salmonella infantis was found in comparison to the other bacteria after 24 h of storage at 20°C.More investigations are needed to find out whether other serotypes of salmonellae will multiply to similar levels on these surfaces.After micro-colonies began to form, the newly generated bacteria were easy to remove. The hygienic consequence of this phenomenon is discussed.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 15
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Considerable research has been conducted in recent years on the accelerated method of pork processing, the processing of pork without carcass chilling. A limited amount of information exists regarding the emulsion properties of tissues handled in this manner. Alternate sides from 48 pork carcasses were processed in either an accelerated or conventional manner. Lean and fat tissue from the sides was incorporated in a standard frankfurter emulsion. Proximate analyses of the frankfurters prepared from the two forms of processed pork revealed no significant differences. Similarly, no differences were found for normal or severe cookout of finished frankfurters. Differences in emulsion stability values were not significant for total ml of loss per 100g emulsion (6.35 and 5.69, respectively, for accelerated and conventional). Accelerated processed frankfurters possessed greater (P 〈 0.01) gel/water loss (4.89 ml/g). than conventionally processed pork frankfurters (4.61 ml/g). The accelerated processed pork resulted in less fat loss (P 〈 0.05) than did the conventionally processed franks; and the accelerated pork emulsion percent solids (0.84 ml/g) was higher (P 〈 0.01) than the conventionally processed pork frankfurters (0.38 ml/g). No significant difference was obtained for emulsification capacity of the lean pork tissue that had undergone accelerated or conventional processing prior to use in frankfurter production.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 16
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The objective of this research was to compare four methods of producing frozen poultry parts. Parts were chilled either in tap or ice water and blast frozen or chilling was by-passed with parts frozen in blast, Freon or nitrogen freezers. Nitrogen frozen parts had the least bone darkening. Immersion chilled parts had the greatest amount of lipid oxidation. Shear press analysis showed an equal degree of tenderness for all freezing methods. Results of a taste panel analysis indicated that panel members preferred the hot-cut, immersion chilled parts, but that poultry frozen immediately after hot cutting is an acceptable product.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 17
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: A complete flow diagram and material balance of a typical citrus pectin pomace manufacturing process is presented. Leach liquids, produced from lemon and lime peel during the process had the following waste treatment properties: COD, 10,000–12,000 ppm: BOD. 6,000–9,000 ppm, settleable matter, 50–250 ppm; turbidity, 215–1200 N.T.U. The presence of water-soluble pectin (40–100 mg/100g) in the dilute leach liquids contributed to high viscosities and made concentration by evaporation difficult. Commercial leaching processes removed approximately 20% of the total solids in the peel, while a more efficient laboratory leaching was able to recover over 30% of the solids.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 18
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Optimum conditions for the preparation of a hydrolysate from a slurry made with whole potatoes were studied. The spray-dried powder was light yellow, slightly sweet, relatively bland in taste, readily soluble in water, had a dextrose equivalent of 26, and contained 8.4% protein, 86% carbohydrate and 6.0% ash. Most of the amino acids from the potato were in the hydrolysate. Substitution of 33% of the sucrose with an equal weight of hydrolysate in chocolate milk resulted in only a slight loss in desirability. A commercial dehydrated vegetable soup mix containing up to an equal weight of the hydrolysate showed no decrease in the desirability of the product.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 19
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Five cultures of active lactose-fermenting yeasts were adapted to ferment concentrated ultrafiltrated cottage cheese whey permeates of high lactose levels (22–24%). The conditions for yeast adaptation and the problems of standardizing the fermentation solution were investigated. Yeast adaptation with controlled lactose standarization of the cottage cheese permeates led to a high yield of alcohol by one strain of Kluyveromyces fragilis approximately 10% (v/v) ethanol in 15 days at 30° C.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 20
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Comparisons were made among isonitrogenous (1.6%) diets containing isolated soybean protein (ISP), soybean flakes, soybean nuts, tofu and bovine nonfat dry milk (NFDM). Each diet was fed for 3 wk at different levels of intake to male weanling rats and change in body weight was related to dry matter intake by linear regression. The slope of the regression line was designated as the weight gain coefficient. For the tofu and soybean flake diets, the weight gain coefficient was 65%, for the ISP diet 76%, and for the soybean nut diet 86% of that obtained for the NFDM diet. Since diets were isonitrogenous, differences among weight gain coefficients were attributed to differences with which the various sources of protein influenced the utilization of diets to promote body weight gain. There was no correlation between weight gain coefficient and trypsin inhibitor activity, supporting the conclusion that variation in the nutritional quality of soybean products is not directly related to trypsin inhibitor activity. Soybean products are becoming increasingly important in human diets, thus further investigation of factors affecting their nutritional quality is warranted.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 21
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Partial spoilage data are generated by simulating experimental methods frequently used in food science. The basic experimental model that is simulated is as follows: N tubes (or cans) of substrate (food) are inoculated with a microbiological contaminant (e.g. PA 3679 or C. Botulinum). These replicates are then subjected to a lethal environment (heat or radiation, etc.) and after incubation the replicates are tested to determine the number of replicates with viable contaminants remaining. Exact counts are not possible. The algorithm developed has many useful options, so that the simulation can be used within many areas of food science. The basis of the methodology is probabilistic, and food scientists may use it to generate replicate data necessary for statistical analyses. The technique can be useful for understanding the underlying microbiological phenomena. Repetitive runs may be used for comparative analysis with actual experimental results, in an inexpensive way. The methodology also provides a possible explanation of ‘skips’ and ‘tailing’ as has been observed in partial spoilage data.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 22
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The chicken breast muscle proteins myosin, actin and synthetic acto-myosin (SAM) were taken to 0.6M NaCl, 20 mM citrate-phosphate buffer, pH 5.5–7.0, and were tested for emulsifying capacity (E.C.) and timed emulsification. The aqueous phase was separated by centrifugation and analyzed quantitatively by SDS gel electrophoresis. Emulsifying capacity values varied inversely with protein concentration and pH, with myosin ≅ SAM (+ ATP)〉 SAM (− ATP)〉 actin. However, oil phase volume differences were small, ranging from 86.5–88.7%. The proteins actin and myosin had quite different emulsion-forming properties. Myosin was rapidly removed from solution, forming fine, thick emulsions. Actin was less readily removed from solution, and formed thin, coarse emulsions. When present as actomyosin, actin and myosin behaved like myosin alone. However, when this complex was dissociated by ATP (5 mM), actin and myosin behaved independently of each other. Actin remained in the aqueous phase while myosin was preferentially used in the emulsion.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 23
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Methods are described for the study of the role of muscle proteins in meat emulsion formation. Chicken myosin was used to optimize emulsifying capacity (E.C.) and timed emulsification conditions for a Sorvall Omni-mixer equipped with 50 ml polycarbonate tubes. Optimal conditions for E.C. were a 0.9–1.2 ml sample volume, 6,000 rpm mixing rate and 0.25 ml oil/set addition rate. The oil (colored with 0.3g Oil Red 0/liter oil) was kept below 6°C, and the E.C. test was done in an ice bath. Emulsifying capacity was fairly constant over the 0.3–1.0M NaCl range, decreasing when salt concentration fell to 0.10M. Optimal conditions for timed emulsification were 3 ml sample:6 ml oil, and a 6,000 rpm mixing rate for up to 5 min. Creaming of the emulsions was accomplished by centrifugation at 30,000 XG for 15 min. The aqueous phase was then analyzed via the Lowry method and by SDS (sodium dodecyl sulfate) gel electrophoresis. Myosin exhibited four bands, namely the heavy chain and the three light chains, which could be monitored by using both 6% and 12% SDS gels and an actin internal standard. Densitometric areas were converted to mole: mole ratios using a dye-binding factor of 1.0.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 24
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The effect of adding propyl gallate (PG) and ethylenediaminetetraacetic acid (EDTA) in the distillation 2-thiobarbituric acid (TBA) test of fish and meat samples was determined with the purpose of minimizing further oxidation of lipids during the test. Also determined was the effect of chilled blending on TBA values. The addition of PG and EDTA to the distillation mixture substantially lowered TBA values of catfish samples, while it did not show any significant effect on beef, pork, and chicken samples. Chilled blending also was effective for fish samples, although less effective than adding PG and EDTA in distillation; it did not have perceptible effect on meat samples. The addition of PG and EDTA in the blending process (the initial Step of the test) was most effective for both fish and meat samples. The differences in the results between fish and meat samples have been discussed in terms of general differences in fatty acid composition of fish and meat. Finally, the addition of PG and EDTA in the blending process is recommended in the distillation TBA test of fish and meat, particularly of fish, to minimize further lipid oxidation occurring during the test.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 25
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Peroxidase (POD) and polyphenol oxidase (PPO) activities were monitored during the development of peach fruit (Prunus persica Batsch w. Redhaven) from shalk split stage to full maturation. Two extraction methods gave a discrepancy in activity for both enzymes. Two peaks of POD activities were observed and they corresponded to the two weight gain periods of the peaches. Polyphenol oxidase activity was very high at early development stage and declined to a constant level after the pit-hardened stage. Hydrophobic chromatography, using Phenyl-Sepha-rose CL-4B resin, provided a rapid partial purification and characterization of peach PPO. Several apparent forms of PPO and constant changes of these forms during development were observed. Upon cold storage of the acetone powder of peaches, an additional PPO isozyme much more tightly bound to the hydrophobic resin was noted. The technique could be very useful in studies of other food enzymes.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 26
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Methanolic extracts of cranberries were evaporated and reextracted with ethyl acetate. Residues from the dried ethyl acetate extract were isolated by thin-layer, column, and paper chromatography. A large diffuse area indicated the presence of high molecular weight polymeric polyphenols. In addition, seven discrete spots were identified as: (a) catechin; (b) epicatechin; (c) a dimeric epicatechin with a C4-C8 linkage; (d) an unknown polymer which degraded on acid hydrolysis to three compounds, of which one was cyanidin; (e) an unknown polymer which degraded to at least four compounds of which one was cyanidin and one was the compound described above as (d). Compounds (f) and (g) were present in very small amounts. These compounds may contribute to the astringency of cranberries.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 27
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Twenty-three fatty acids have been identified in the oils from pecan (Carya illinoensis Wang) kernels. In addition to confirming the 10 previously reported, 13 newly identified acids were found in 2 years’ sampling of four varieties of pecans. Newly identified acids are: decanoic, dodecanoic, dodecenoic, tetradecanoic, tetradecenoic, tetra-decadienoic, pentadecanoic, pentadecenoic, pentadecadienoic, hexa-decadienoic, heptadecadienoic, eicosenoic, and heneicosanoic acids. All but one were present in all oil samples in quantities of less than 0.1%; tetradecanoic acid averaged ca 1.2%.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 28
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Phytosterols from mature green tomatoes ripened under red light treatment or in the dark were extracted and quantitated by GLC at 3-day intervals. Tomatoes ripened under light showed 8 phytosterols while those ripened in the dark showed 5 phytosterols. The 4 phytosterols identified and quantitated were cholesterol, campesterol, stigmasterol and β-sitosterol. This is the first time cholesterol was identified in tomato pericarp tissues. Red light treatment advanced and slightly enhanced the biosynthesis of tomato phytosterols in comparison with tomatoes ripened in the dark. Approximately a 10% increase in total phytosterols was noted and the increase was attributed mostly to campesterol and stigmasterol. In mature green tomatoes, the phytosterol content was 37 mg/100g dry wt of which two-thirds was β-sitosterol. As the fruit matured, stigmasterol became the dominant phytosterol with β-sitosterol closely behind. Peak phytosterol content was 106 mg/100g dry tissue at the ripe stage of maturation and the content declined as tomatoes became senescent. The results support the fact that the effect of red light on terpenoids biosynthesis was a general one and was not specific to carotenoids biosynthesis in ripening tomatoes.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 29
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: In order to conserve water and energy the feasibility of fluming necks with treated bird chiller water instead of potable water was examined. No significant differences were found in shelf-life, total aerobic counts, levels of fecal coliforms, or salmonellae incidence between necks flumed with potable water and necks flumed with diatomaceous earth-filtered chiller water or filtered, chlorinated chiller water. It was concluded that the use of potable water is not essential in all phases of broiler processing and that necks could be flumed safely with either filtered chiller water or filtered, chlorinated chiller water.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 30
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Low-calorie citrus base and cola-type soft drinks were prepared using 10% sucrose isosweet sugar-saccharin mixtures as sweeteners. The proportion of saccharin in the mixture, in which the aftertaste of saccharin was not noticed, was determined by an experienced taste panel. The equality of the sweetness of mixtures and 10% sucrose in the drinks was determined by the forced-choice paired comparison method. The noticeable differences between mixture-sweetened and sucrose-sweetened drinks were checked in the triangle test. The preferences of the drinks were tested by rank order and hedonic scaling tests. The test drinks were also compared with corresponding commercial beverages as well. In consumer tests it was checked, whether the mixture-sweetened drink was distinguishable from the sucrose-sweetened one in a normal condition of drinking, using single sample test. In consumer tests preferences were also tested by ranking. The following conclusions were drawn. To avoid aftertaste the proportion of saccharin in the sugar-saccharin mixture cannot be higher than 0.3% for sweetening cola-type and 0.4% for citrus-type soft drinks at the sweetness level of 10% sucrose. The test soft drinks sweetened with mixtures of sugar and saccharin were judged as good as or better than the corresponding conventional drinks on the market. Depending on the sugar component of the mixture the energy content of the drinks was 50-70% lower than that of the isosweet sucrose-sweetened one.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 31
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The textural characteristics of cheese were surveyed for consumer preference and sensory perception. The important textural characteristics of cheese—hardness, chewiness, springiness and adhesiveness-were evaluated by a panel. The mechanical properties of cheese were measured with an Instron Universal Testing Machine. In making the Instron measurements, the effects of the conditions (i.e. rate of compression, rate of loading and cheese temperature) on the mechanical properties of cheese were determined. The melting property of cheese was determined by viscosity changes upon heating using a Brookfield Viscometer, Model RVT with T-F bar. The correlations between sensory evaluation and the mechanical properties of cheese were resolved. The panel concluded that the important textural characteristics of cheese were hardness, springiness and adhesiveness. The hardness evaluated by the panel was related to the Instron determinations of the compression force, work ratio, adhesive force, force at the inflection point and viscometer determination of the melting property. The sensory assessment of springiness correlated with elastic recovery and force at the inflection point. The sensory adhesiveness rating was related to the adhesive force but inversely related to force at the inflection point.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 32
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Bake King or Katahdin potatoes that were injured by bruising and/or wounding were compared with control tubers for crude lipid, phospho-lipid content and fatty acid composition. Both bruised and wounded tubers showed marked signs of discoloration at the time of analysis. The crude lipid content of both bruised and wounded tissue was significantly lower than the controls and the phospholipid content followed the same trend as the crude lipid. The fatty acid composition of the bruised tissue was similar to that of the control, but in the wounded cortical tissue the phospholipid showed an increase in saturated fatty acids and a decrease in unsaturated.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 33
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Three groups of 25 hogs were selected and slaughtered using a vertical drum skinner. Weights were observed on the live animals, skins, feet, warm carcasses, and the trimmed bellies. The extent of belly damage was measured subjectively. Mean values and standard errors for the combined groups were as follows: live wt, 100.91 kg ± 16.82; percent skin (of live wt), 6.91%± 0.24; percent feet (of live wt), 1.59%± 0.01; dressing percentage (warm wt) 69.55%± 0.42; cooler shrinkage (18 hr), 1.16%± 0.64; percent of carcasses with exposed cutaneus trunci muscle, 14.67%± 21.33. Microbial counts on the exterior surface of the hams, bellies and shoulders of 40 skinned and 40 scalded carcasses were determined. Counts were significantly greater over the hams of scalded than skinned carcasses but the shoulders of skinned carcasses had significantly higher counts than those of scalded carcasses. Although the skinning process resulted in significantly less shrinkage than the scalding process, the chilling rates for the deep ham, longissimus muscle and belly were slightly retarded for 17 skinned carcasses (pulled skins) as compared to 17 scalded carcasses. Prediction equations and resultant chilling curves are shown for skinned and scalded carcasses at each of the above three locations.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 34
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: A process was conceptualized for bioconversion of shellfish chitin wastes to single-cell protein of value in animal or aquaculture feed formulations or to other products. An extracellular chitinase enzyme system obtained by a submerged culture of microorganisms is contacted with the chitin waste, hydrolyzing it to smaller sugar units. The hydrolysate is converted to a marketable product. Experimental results indicate that Serratia marcescens QMB1466 is suitable for use in the proposed process. Hydrolysis of various chitinous waste preparations shows the culture filtrate to be effective in decomposing the substrate. For crude preparations, hydrolysis slows after approximately 40 hr. Colloidal chitin is almost completely dissolved after 60 hr.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 35
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The effect of preprocess holding conditions (3 and 12% brine at 7.2 and 0.6°C) on the quality of canned sardines (Clupea harengus) was examined. The sardines appeared to have a relatively short shelf life and had to be canned within 36 hr when lightly salted (3% brine) and held at 7.2°C. At a lower temperature (0.6°C) and a higher salt concentration (12% brine) the sardines could be held up to 3 days. Low viable bacterial counts detected during storage experiments indicated spoilage not to be primarily due to bacterial activity. Sensory evaluation of the raw sardines could not be used with any accuracy to predict quality of the canned product, because raw sardines, which were still considered acceptable before canning, resulted in an unacceptable product. Of the objective quality tests performed on raw sardines (TMA, TBA, tyrosine and pH) only TMA-N content appeared to possess high accuracy (P 〈 0.001) in predicting quality of the canned products.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 36
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The changes in ultrastructure of bovine semitendinosus, both raw and heated (90°C) and subjected to tensile stress, were determined by scanning electron microscopy. Stress parallel to the fiber axis resulted in the initial rupture of the muscle fiberendomysium sheath. Perpendicular stress caused initial rupture at the endomysium-perimysium junction with the muscle fibers remaining undisturbed. Similar observations were made on the muscle tissue heated to 90°C and subjected to tensile stress. Heating to 90°C does not alter completely the fibrous nature of the perimysium connective tissue. Some native type collagen fibrils were observed, even after the severe heat treatment. The effect of applied stress on components of the muscle tissue is an important consideration in the development of a more reliable test method for evaluation of meat tenderness.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 37
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Four fresh and two frozen samples of the krill (Euphasia superba) were examined bacteriologically. Coryneform like organisms were predominent in the bacterial flora of fresh krill along with strains of Pseudomonas, Moraxella-like taxa, Alcaligenes, and Flavobacterium. Bacterial counts were low and ranged from 650/g-1,100/g at 25°C. Studies of the spoilage flora developing during cold storage show that, similar to other fishery products, bacteria of the Pseudomonas, Alcaligenes and Moraxella-like taxa groups predominate. The bacterial count was low, 9,800/g at 25°C, on krill processed and stored at -20°C for 45 days. Enzymatic evaluation showed that krill bacteria have strong proteolytic and lipolytic activity.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 38
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Taste panel results indicated that the warmed-over flavor of turkey meat was readily detectable and was equally detectable in both white and dark meat. Statistical analysis of gas chromatographic flavor profiles comparing fresh and reheated turkey meat selected three components of the profile as being correlated to the warmed-over flavor. The three components were found to increase due to reheating. Two of the three were identified as heptanal and n-nona-3,6-dienal. The remaining compound could not be identified. The two known compounds are typical end-products of lipid oxidation which further supports the hypothesis that warmed-over flavor is due to lipid oxidation.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 39
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Gelled plastein reaction products were prepared by treating concentrated peptic hydrolysates of egg albumin with pepsin, α-chymotrypsin, and papain. The relative firmness of these homogeneous gels was determined by comparing force-distance curves obtained from puncture tests made with the Instron Universal Testing Machine. The effects of the choice of enzyme and degree of substrate hydrolysis on the plastein yield (increase in 10% Trichloroacetic acid precipitable material) and water solubility were investigated. Electrophoresis of plastein products in the presence of sodium dodecyl sulfate (SDS) indicated that no high molecular weight, protein-like material was produced by the plastein reaction. It is suggested that plastein reactions lead to the formation of insoluble peptide aggregates. These aggregates are thought to be held together by noncovalent bonds rather than by covalent, peptide bonds, as has been reported previously.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 40
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Three sweet potato flake formulations, containing (1) soy flour plus methionine, (2) casein and (3) no supplementary protein, were prepared and stored at room temperature (21–23°C) in air for 16 months. The formulations were analyzed periodically to ascertain changes in carotene content, amino acid levels and water-binding capacity. On the basis of carotene degradation as a measure of lipid autoxidation, it was found that after an induction period of 19 days required by the flakes supplemented with soy-methionine, all formulations were oxidized in an identical manner. Among the amino acids, only glutamic acid was lost from all three formulations, and isoleucine levels decreased in the control formulation only. Lysine concentration in the fortified flakes decreased while histidine decreased in the soy-methionine formulation. Storage had no effect on the water-binding capacity of any of the three formulations.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 41
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Growth stimulation of B. bifidum var. pennsylvanicus by filter- sterilized, unheated amino sugars was studied utilizing an ATCC medium 76 assay system. The order of stimulatory effect was N-acetylglu- cosamine (GlcNAc) 〉 N-acetylgalactosamine 〉 N-acetylmannosamine 〉 N-acetylneuraminic acid. When GlcNAc was heated at 121°C for 15, 30 and 45 min, depression of growth occurred and was directly related to the heat treatment applied. The presence of E. coli B organisms in the assay system did not influence the growth stimulatory effect of the amino sugars on B. bifidum Spent broth, prepared by growth of E. coli B in the assay medium followed by filter sterilization, was found to stimulate the subsequent growth of B. bifidum. The spent broth contained small quantities of amino sugars. E. coli B failed to grow in spent broth prepared from B. bifidum without pH adjustment. Growth of E. coli B was observed when this spent medium was neutralized and fortified with amino sugars, however, without any specific stimulatory pattern attributable to the type of amino sugar.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 42
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The ability of groundnut protein to emulsify soyabean oil was studied under various experimental conditions. The emulsification capacity (EC) of groundnut protein isolate was highest at 5 mg/ml protein concentration. The EC vs pH profile resembled a typical protein solubility curve and the EC of groundnut protein isolate was greatest at pH 10.0. Sodium chloride at low concentrations (0.05–0.2M) increased the EC of protein dispersed, in the pH range 7–10. Groundnut protein isolate showed poor emulsifying properties in water (pH 6.8) in contrast to casein or soyabean protein. Results with groundnut flour indicated that it was a less effective emulsifier than the protein isolate. EC increased with the fineness of the flour, indicating the influence of particle size. Less amount of oil was emulsified at higher mixing speeds.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 43
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: A simple gas chromatographic procedure for the determination of lenthionine, a flavor component in shiitake mushroom, was developed. The method involves the extraction of lenthionine with n-hexane from the soaked mushrooms and soak solution and subsequent determination by flame photometric detector gas chromatography. Lenthionine was formed by soaking dried mushroom in water and warming at neutral or alkaline pH, but a little amount of lenthionine was produced at acidic pH. The relation coefficient between the formation of lenthionine and the evolution of carbon disulfide in 20 samples was 0.507. It is assumed that lenthionine is formed by immersing the dried mushroom in water and gradually decomposes to carbon disulfide.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 44
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The objective of the present study was to compare the effects of feeding low-fat diets to adolescent boys based on safflower oil, corn oil, or peanut oil on the fatty acid composition of several blood lipid fractions. Boys (aged 13–16 yr) were divided into three groups of 4–5 subjects each and fed weighed controlled diets containing 20% of calories from the test fats for 22 days. Fasting blood samples were drawn the morning of the first day of the study and the morning following the last day of controlled feeding. Blood serum was fractionated by column chromatography into phospholipid, cholesterol ester, triglyceride, and free fatty acid fractions. These were methylated and fatty acid composition determined by gas chromatography. In general in all fractions, feeding of corn oil or safflower oil resulted in increases in linoleic (C2=18) acid content and increases in oleic (C2=18) acid content. Peanut oil feeding resulted in decrease or little change in linoleic acid content and increase in oleic acid content. Results of this study suggest that peanut oil would be better classified with such animal fats as butter oil and beef tallow in human metabolic response than with such vegetable oils as corn oil or safflower oil.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 45
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: A simple method is proposed to analyze the kinetics of thermal inactivation of enzyme systems which consist of two groups differing in their thermal stability. Using this approach kinetic parameters for thermal destruction for each fraction (the heat labile and heat resistant fraction) can be estimated directly from thermal treatment data. However, to determine the relative concentration of the fractions within the enzyme system, additional information concerning the enzyme assay used to determine enzyme activity is required. Commercially available horseradish peroxidase was used to test the applicability of the method. Analysis of data generated from thermal treatments of the peroxidase using the proposed method were found to be satisfactory. Ea values of 21 kcal/mole and 34 kcal/mole were obtained for the heat resistant and heat labile horseradish peroxidase isozymes, respectively. D82c values were 42 min and 1.2 min, respectively.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 46
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: A rocket immunoelectrophoresis system was developed for assay of the major trypsin inhibitor of soybean seeds, the Kunitz soybean trypsin inhibitor (STI). Antibodies specific for purified Kunitz inhibitor were produced by subcutaneous injection of the purified inhibitor in rabbits. Electrophoresis of samples containing STI into agarose gels containing antisera to STI resulted in the formation of precipitin bands (rockets) whose height was linearly related to the amount of STI in the sample in the range of 35–175 nanograms. The smallest amount of STI which can be detected is approximately 5–10 nanograms. For many purposes, this assay system represents a substantial improvement over enzyme assays because only a single protein is recognized rather than all proteins with trypsin inhibitory activity. Trypsin-STI complexes are also recognized in the immunoelectrophoresis assay, suggesting that at least two of the antigenic determinants of STI are accessible to antibodies when the inhibitor is complexed with enzyme. The Kunitz trypsin inhibitor concentration of soybeans (Glycine max L. var. Steele) decreased by 13% on a dry weight basis during the first 9 days of germination. Enzymatic assay of total trypsin inhibitor activity showed similar decreases during germination. Since rapid decreases in Kunitz inhibitor content do not take place during germination it seems improbable that the Kunitz inhibitor functions as a storage protein in the seed.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 47
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Treatment with submersion in water prior to light exposure effectively inhibited the light-induced greening and glycoalkaloid formation of potato tubers of three cultivars tested. The extent of inhibition depended mostly on the duration of submersion treatment up to 20 days and less on the temperature and the cultivar of tubers. Treatment resulted in more inhibition in formation of glycoalkaloid than that of chlorophyll formation. Submersion treatment of potato tubers prior to wounding also inhibited the wound-induced glycoalkaloid formation of the tuber tissue. Incorporation of low concentration of sodium hypochlorite in the soaking water effectively retarded the microbial population and consequently retarded the microbial decay of potato tubers.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 48
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Bread making properties of four experimental peanut flours (PNF-1, PNF-2, PNF-3 and PNF-4) processed with direct solvent extraction technique were evaluated and compared with commercial defatted peanut and defatted soy flours. PNF-1, PNF-2 and PNF-3 (1.0, 6.0 and 19.2% fat, respectively) received no heat treatment; while PNF-4 (1.0% fat) received a mild heat treatment during processing. Commercial wheat flour (15% protein d.w.b.) was replaced with 10, 15 and 20% of each of the oilseed flour. There were no significant differences in bread making properties of PNF-1, PNF-2, PNF-3 and the commercial peanut flour. Bread with 15–20% level of PNF-4 had better baking properties than the ones containing the other peanut flours. Bread made with the commercial soy flour had highly acceptable baking properties, however it had unacceptable flavor, which was also noticed in fresh bread containing PNF-1, PNF-2 or PNF-3. Bread with PNF-4 had acceptable taste and aroma. Fat content of the experimental peanut flours did not affect their baking performance and a mild heat treatment was essential during the processing of the experimental peanut flour to produce a high protein and a better flavor bread.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 49
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Thirty-two lamb loins were cut into retail chops, the chops were stacked together to reform the original configuration of the primal cut and the pre-cut, reformed loins were vacuum packaged. The 32 pre-cut, reformed, vacuum packaged loins and 32 intact, vacuum packaged loins were transported-stored at 0–2°C for 7, 14, 21 or 28 days. Following storage, one retail chop from each of the 64 loins was displayed under retail conditions for 4 days. Chops from pre-cut, reformed loins stored for. 14–28 days sustained greater (P 〈 0.05) surface discoloration and were less desirable (P 〈 0.05) in overall appearance than chops from intact loins. Chops from pre-cut, reformed loins stored for 21 or 28 days had a higher (P 〈 0.05) incidence of off-odor than chops from intact loins. If transport-storage intervals of 14 days or longer are needed to distribute lamb loins, pre-cutting of chops and distribution as reformed, vacuum packaged loins cannot be recommended.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 50
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Liquid cyclone processed cottonseed flour was shown not to be contaminated with Clostridium perfringens, but did contain two culturally similar nonpathogenic microorganisms. Data show that, if cottonseed products are positive for Clostridium perfringens using screening procedures recommended by the Food & Drug Administration, they should be tested further for lecithinase activity, hemolysis of blood agar, gelatin liquefaction, and fermentation of arabinose, mannitol, and xylose to accurately identify the microorganisms.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 51
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Postmortem change of rabbit myofibrillar ATPase activity was investigated at varying concentrations of free calcium ions. At concentrations of free calcium ions higher than 10−7 M the ATPase activity increased with increasing postmortem time, while at concentrations of free calcium ions lower than 10−7 M no significant change of the ATPase activity was found during postmortem storage of muscle. A slight shift of the myofibrillar pCa-dependent ATPase activity curve toward lower calcium ion concentration occurred during postmortem storage: the affinity of myofibrils for calcium ions increased during postmortem storage.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 52
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Carrots, cabbage, broccoli and okra, raw, short cooked, and long cooked, were analyzed for neutral detergent fiber (NDF), acid detergent fiber (ADF), lignin, cellulose and hemicellulose by the detergent systems of analysis and crude fiber (CF) by standard methodology. On a dry weight basis, NDF, ADF, CF and cellulose value tended to increase upon cooking. Lignin and hemicellulose value were not affected. Most change was due to cellulose alone. While cooking changes the amount of fiber value present in vegetables studied, the changes may not be of physiological significance considering the small amounts of fiber present in and consumed from these vegetables.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 53
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: One pass through a mechanical tenderizer improves the tenderness of Good grade beef semimembranosus roast. When comparing roast that had been tenderized four times with untenderized roast, cooking drip was increased (P 〈 0.01), cooking evaporation was decreased (P 〈 0.01) and cooking rate was faster (P 〈 0.01). Both aerobic and anaerobic microbial numbers were higher (P 〈 0.01 and P 〈 0.05, respectively) for samples tenderized four times than untenderized controls or those tenderized one or two times. Taste panel acceptability at 4 wk was decreased (P 〈 0.05) compared to acceptability at the initial period or following 2 wk of storage.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 54
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Both green beans and seeds formed n-hexanol, n-hexanal and 1-octen-3-ol as the principal volatile compounds from U-14C-labeled linoleic acid but at proportionately different ratios. With U-14C-labeled linolenic acid, green beans developed mainly trans-2-hexanal, 1-penten-3-ol, 3-penten-1-ol, trans-2-hexenol and cis-3-hexenol, while seeds produced largely 1-penten-3-ol and 3-penten-3-ol with a small amount of trans-2-hexenal. Green beans showed the highest lipoxygenase activity of the several fruits and vegetables compared. Though alcohol oxidoreductase was relatively low, rapid reduction of aldehydes/ketones to alcohols was found in green beans. Green bean lipoxygenase was inhibited by cyanide and a small fraction appeared to be quite heat stable, compared to alcohol oxidoreductase which was much more unstable. The optimal activity of green bean lipoxygenase was found to be at pH 5.8.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 55
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Three flaking head sizes (3.0, 6.9, and 12.7 mm) were used to comminute −5.6 and 2.2°C pork trimmings. Eighteen size-temperature blends were formulated to study their influence on the chemical, physical and organoleptic properties of restructured pork. Meat temperature did not affect water-holding capacity; however, the 2.2°C products had less cooking loss than −5.6°C products. Samples containing 2.2°C meat, flaked through the 3.0 mm head, had less cooking loss than those flaked with the 6.9 or 12.7 mm heads. Juiciness, tenderness and acceptability scores were higher for blended samples than for unblended samples. A higher quality product can be produced by blending small and large flakes of different temperatures in a 50:50 ratio.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 56
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Seven isolates of A. parasiticus and A. flavus were grown for 10 days on a semi-synthetic medium containing 25–150 ppm ethoxquin antioxidant. In isolates producing B and G toxins, aflatoxin B levels increased 5–12 times over that of controls while G toxins decreased 32–97%. The increase in B toxins was not concentration-dependent, but the decrease in G toxins was. In isolates of A. flavus and A. parasiticus producing only B toxins, aflatoxin levels were depressed or remained unchanged. The effect of 100 ppm ethoxyquin on 15 isolates of A. parasiticus and A. flavus, including some altered in aflatoxin-producing capability by mutation, was examined. Among wild-type isolates of A. parasiticus G1 decreased 90% and G2, was completely inhibited; B1 increased 67–1100% and B2 increased 100–300%. Toxin synthesis was decreased 66–95% among wild-types and mutants of A. flavus and A. parasiticus producing only B toxins. Ethoxquin apparently had little or no effect on mutants which consistently produce very low levels of the aflatoxins. The results indicate that the use of ethoxyquin as a feed additive may aggravate potential mycotoxin hazards in contaminated feedstuffs.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 57
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: A procedure for extraction of flavor components from cocoa beans and chocolate liquor with acetonitrile is described. After removal of interfering substances, phenolic compounds in the extract are reacted with N,2,6-trichloro-p-benzoquinoneimine to form colored indophenols. A high correlation (0.89) was found between the concentration of phenols and the results of taste panel evaluation for the smoky/hammy defect caused by smoke contamination. The procedure is applicable to quality control evaluation of cocoa beans and chocolate liquor received from producing countries.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 58
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Experiments were conducted to determine the effects of moisture and oil content on the water activity (aw) of 13 tree nut meats. Kernels of almond, butternut, Brazil, cashew, Chinese chestnut, filbert, hickory, macadamia, pecan, pignolia, pistachio, and walnut (black and English) were analyzed at 21°C for moisture contents at aw values ranging from 0.12–0.81. Straight-lined plots showing 0.20–0.80 aw at corresponding moisture levels were constructed from isotherms. Pecan nut meats contaning 63.9–76.3% oil were equilibrated at 0.68 aw and percentage moisture was determined. There was an inverse, directly proportional relationship between values obtained for percentages of moisture and oil. The moisture content of pecan nut meats at 0.68 aw was not directly proportional to the protein content, however, indicating that water-binding capacity was dependent upon other nonoil constituents in addition to protein.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 59
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Texturized products were produced from defatted native and denatured (steam heated) glandless cottonseed and soy flours with a modified Wenger X-5 laboratory extruder. Products were examined with light, transmission electron and scanning electron microscopy. A specific structural relationship between the protein and insoluble carbohydrate fractions in the extrudates was found. Products were composed of a protein matrix of varying uniformity in which the insoluble carbohydrates were dispersed to varying degrees depending upon the raw material. The cottonseed products were found to possess rough and pitted structures, while the soy products possessed smooth and continuous structures. At the resolutions of light and transmission electron microscopes, no protein structures resembling fibers were found in either soy or cottonseed products. However, fibrous structures were observed in the scanning electron photomicrographs.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 60
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Native and denatured (steam heated) glandless and deglanded cottonseed flours fortified with Na2SO3, NaH2PO2, or rice flour were texturized. The products were embedded in epoxy resin, sectioned, stained and examined with the light microscope. Two morphological characteristics of cottonseed extrudates were found to influence their rheological properties: the uniformity of the protein matrix and the distribution of insoluble carbohydrates within that matrix. In general, the more uniform the protein matrix, the greater the stress; the more evenly dispersed the insoluble carbohydrates, the greater the resilience. Differences in the texture of extrudates based on the additives used to fortify the cottonseed flours could be explained by the light microscopy technique used in this study.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 61
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Protein and carbohydrate fractions in oat flour were separated on the basis of density using nonaqueous solvent systems. Optimum solvent densities and solvent:flour ratios for maximum yield of protein fraction were determined. Fractions with over 70% protein content can be separated; however, they represent only about 40% of the protein available in the flour. The carbohydrate fraction contains about 10% protein, with approximately half the protein available in the flour remaining in this fraction. Functional properties of the protein fractions such as hydration capacity, emulsifying activity, emulsion stability and nitrogen solubilities were determined.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 62
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Soybean- and cottonseed-whey protein coprecipitate isolates (SIW and CIW) and coprecipitate concentrates (SCW and CCW) were all prepared using heat treatment (95°C, 15 min) at acidic pH (4.6). Soybean and cottonseed protein isolates (SI and CI) and concentrates (SC and CC) and whey protein concentrate (WC) were also prepared under similar conditions for comparison with the coprecipitates. In general, the coprecipitation resulted in acidulant savings (7–9% for SIW and CIW, 51–68% for SCW and CCW), higher nitrogen yields (24–29% for SIW and SCW, 10–17% for CIW and CCW), higher protein scores, lighter color, slightly higher solubility, lower water and fat absorption and emulsifying capacities compared with separate precipitation of the oil-seed proteins. The whipping properties decreased in the coprecipitate isolate but increased in the coprecipitate concentrate of soybean and cottonseed. Compared with a commercial soy isolate, all coprecipitates had lower solubility, emulsifying and whipping capacities but equivalent water and fat absorption capacities.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 63
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The effect of methionine fortification on the flavor of soy-containing foods was investigated. A sensory panel was used to establish the detection threshold levels of methionine, recrystallized methionine and N—acetylmethionine in both the crust and the interior crumb of a fortified soy bread. Methionine was detectable at 0.10% addition in the bread crust and 0.20% in the interior crumb. Recrystallization of the methionine was not effective in reducing the flavors due to methionine addition. The N-acetylmethionine detection threshold levels were 3–7 times higher than methionine, and neutralization of the N-acetylmethionine allowed even higher levels of incorporation. Soy milk was used to evaluate the influence of methionine level and heat treatment on flavor development. Increasing the heating temperature or fortification level decreased the time required to produce detectable flavor differences. Gas chromatography and mass spectrometry were used to identify methional in a heated fortified soy milk.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 64
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The effect of novel water dispersible α-tocopherol mixtures on the nitrosation of pyrrolidine was determined in an oil-aqueous-protein model system consisting of oil, water, protein, sodium chloride and sodium tripolyphosphate. α-Tocopherol dissolved in Polysorbate 20 in ratios of 1:6, 1:1, 1:0.4 and 1:0.2 inhibited nitrosopyrrolidine formation. 500 mg/L of α-tocopherol was found to be the most effective level.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 65
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Alewives (Alosa pseudoharengus), the predominant fish species in Lake Michigan, were evaluated as a possible raw material for a sardine-like product. Smoking, air-drying, and frying processes prior to canning were used in the preparation of canned products. Sensory evaluation data indicated that alewives which were smoked and air-dried prior to canning in oil, mustard sauce or tomato sauce yielded products which were equal to or superior to commercially available sardine products. However, alwife samples contained chlorinated hydrocarbon microcontaminants (PCB) above the proposed 2 ppm tolerance level for these substances in edible portions of fishery products.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 66
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Ground beef patties were formulated with 20% fat, formed on a pattie machine at 113g each (4/lb) and frozen either by liquid nitrogen or liquid carbon dioxide in a cryogenic tunnel at -74°C or by a walk-in mechanical freezer at -29°C. Composition, TBA numbers, shrinkage and taste panel scores evaluated at 0, 30, 60, 90 and 120 days after manufacture showed a significant reduction in quality for the mechanically frozen patties when compared with the cryogenic methods. There was no difference between liquid nitrogen and liquid carbon dioxide for quality retention by ground beef patties.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 67
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Forty-four boneless, cured hams were assigned to treatment groups to study the effect of tumbling, tumbling time (18 hr intermittent, 9.5 hr intermittent, 3 hr continuous), tumbling temperature (5°C and 15°C), sodium tripolyphosphate (TPP) pickle level (0 and 3.3%), and trim (lean, regular, and fat) on the quality and yield of canned hams. Tumbling significantly improved ham external appearance, color, slicability, taste and aroma, and yield. Three-hour continuous tumbling resulted in less improvement in product quality and yield than did the 18-hr intermittent tumbling. Significant improvements in external appearance, color, sliceability, taste and aroma, and yield resulted from TPP treatments. Hams trimmed to 3 mm fat cover or less before tumbling had significantly better sliceability and yield.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 68
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Three different types of mechanically deboned poultry meat (MDPM) were obtained from a Pennsylvania poultry processing plant and studied for nutrient composition. Samples of MDPM included material from broiler skinless necks (protein 15.3%, fat 7.9%, moisture 76.7%), broiler backs (protein 11.9%, fat 24%, moisture 63.1%), and a combination of skinless necks and backs (protein 13.7%, fat 17.0%, moisture 69.0%). Protein efficiency ratios (PER) were determined for each type using casein as the standard diet. MDPM from skinless necks had an adjusted PER value of 2.65 which was comparable to the standard casein diet. The combination of necks and backs MDPM also resulted in a PER value that was comparable to the standard casein diet. PER values for MDPM from backs were significantly lower possibly due to protein alternation as a result of rancidity. Amino acids, fatty acids, caloric content and selected trace minerals were measured also.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 69
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Tumbling for 30 min produced pork tissue which was soft and pliable with a creamy, tacky, exudate on the surface. After canning and cooking the tumbled cured product was more cohesive, slightly lighter in color and yielded a slightly reduced shear score. An increase in cohesiveness values was found for products treated with salt and tripolyphosphate and a significant interaction was also observed. Tumbling for 30 min was not sufficiently long to increase yield, texture or sensory characteristics.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 70
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Two scalding times (30 and 60 sec) and four scalding temperatures (51.7°, 54.4°, 57.2° and 60°C) were used in a 2 × 4 factorial experimental design to determine the best time and temperature combination for scalding Bobwhite quail. Equal numbers of male and female quail were sacrificed at 16 wk of age and the effects of the different time and temperature combinations on picking, carcass appearance, total microbial count, yield and sensory characteristics were determined. The numbers of microorganisms in the scalding water and on the carcasses surface decreased as scalding temperature increased; however, this reduction in microbial count was not statistically significant. Picking was easier as scalding temperature was increased, but birds scalded at 60°C for 30 or 60 sec had a mottled appearance with considerable abrasion. Higher scalding temperature and longer immersion time (57.2°C/60 sec and 60°C/30 and 60 sec) significantly decreased cooking yield and produced tough meat with a low flavor score. Birds scalded at 51.7°C had good appearance but required considerable hand picking. Based on the data obtained from this study, scalding at 57.2°C/30 sec is recommended for Bobwhite quail. At this time and temperature combination, carcasses received better picking and appearance scores, had a cooked yield of 78.9% and were more tender than those scalded at either 57.2°C for 60 sec or 60°C for 30 and 60 sec.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 71
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Quality characteristics of processed jalapeno pepper cultivars were established. An optimum jalapeno pepper was described to be 7 cm long, 3 cm wide, light green in color and a capsaicin level of approximately 1.6 mg/100g dry weight.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 72
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The content of 14 essential elements was determined in raw and frozen spinach, and in raw and frozen collards. Atomic absorption spectroscopy (AAS) was used for all the elements except Cl. The effect of commercial freezing on the contents of these mineral elements was also studied. All the elements tested were detected in raw and frozen samples of both vegetables, with the exception of chromium, cobalt and molybdenum which were at levels below the sensitivity limits of the AAS instrument. Statistical analysis of the data showed that commercial freezing caused significant losses of eight elements in spinach and of ten elements in collards at either the 1% or the 5% level of significance. The retention of chloride, copper, magnesium, manganese, nickel, phosphorus and zinc in frozen spinach and frozen collards ranged from 82–97%. The retention of iron, potassium and sodium in frözen spinach was 73%, 74% and 71% respectively. In frozen collards, the retention was 74%, 86% and 73% respectively. Calcium content was higher in the frozen than in the raw samples of both vegetables. The increase was probably caused by absorption of calcium by the raw vegetables from the blanching and cooling waters.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 73
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The red anthocyanin pigments of Miracle fruit, Synsepalum dulcificum, Schum were extracted, purified by ion exchange, and concentrated for use as a food colorant. The pigment preparation, when added to carbonated water and carbonated sugar solutions, provided an orange red solution with stability comparable to that of anthocyanins from other sources. At pH 1.0, in water, the ratio of the extinction coefficient of the pigment preparation compared to that of FD&C Red No. 2 was 2.03. At pH 2.8 and 3.0 the ratios were 1.2 and 0.85, respectively. When the pigment preparation was added to model systems containing acetic, tartaric, citric and malic acids, pigment degradation was most rapid with malic acid.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 74
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The distribution of 632-nm radiation (laser source) transmitted through samples of high moisture nonpigmented slices of raw plant tissue was measured. The rate of change in the radiometric measurements with respect to the distance from the point of incidence is shown to be related to the K-M scattering coefficient of the tissue. The results are used to develop equations that describe the boundary conditions for the geometrical aspects of radiation interacting with plant tissue. These equations provide the basis for developing alternative methods of analyzing the reflectance and transmittance of diffusely transmitting samples. These new methods can serve as the basis for nondestructive compositional analysis of foods.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 75
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The effects of exogenous administration of T4 and a combination of T4 and Synovex (12.5 mg progesterone and 1.25 mg estradiol) on the distribution of fat in rabbit carcasses have been studied. The results demonstrate that increasing thyroid activity will cause production of leaner rabbits that contain adequate amounts of intramuscular fat. Further, implantation of estrogenic hormones tend to stimulate growth and counteract the depressed weight gains in treated rabbits. A possible T4-Synovex interaction is indicated. Rabbits receiving both hormones had the lowest amount of waste fat and the highest amount of intramuscular fat of all treatment groups.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 76
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The composition of polygalacturonase activity and the solubility of pectin were compared in clingstone and freestone peaches. At the unripe stage, all varieties of both types of peaches had low levels of water-soluble pectin and virtually no polygalacturonase activity. Ripe clingstone peaches had exopolygalacturonase activity and essentially insoluble pectin. Ripe freestone peaches had exopolygalacturonase and endopolygalacturonase activity and high levels of water-soluble pectin. These differences in composition of polygalacturonases may account for the markedly different textural characteristics of the two types of peaches.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 77
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The effects of storage temperature, water activity (aw) and a CO2, rich atmosphere on patulin production by Penicillium expansum in blackcurrant, blueberry and strawberry jams were studied over a storage period of 6 months. Reduction of storage temperature from 22 to 4°C resulted in decreases both in hyphal growth and patulin production. An atmosphere containing 10% CO2 had the effect of reducing patulin synthesis but did not significantly affect fungal growth. When the water activity of stored jam was reduced by the addition of 20 and 44% sugar, toxin production in the jams was reduced to a level of 1/10-1/1250 of the maximum occurring in unsweetened jams, despite the fact that the addition of sugar stimulated hyphal growth. Maximum concentrations of patulin were usually observed after 1-2 months of storage, after which the toxin level fell significantly.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 78
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The kinetics of ascorbic acid degradation were studied in an intermediate moisture model food system as a function of water activity (0.69-0.90) and temperature (61-105°C). The disappearance of ascorbic acid in each case followed a zero order kinetic model. Rates of ascorbic acid degradation ranged from 1.5-10.5 mg/100g solids/min, while the activation energy was in the range of 14—17 Kcal/mole. It is suggested that dissolved oxygen concentration was limiting above 92°C, resulting in a rate decrease between 92 and 105°C. Rates of ascorbic acid degradation were found to increase with increasing aw, except at 105°C, where the opposite was observed. An equation derived from the integrated zero order rate law was used to predict ascorbic acid losses during an unsteady state heating process approximating a linear temperature rise, with good results. The same equation was much less accurate (predictions were 2-4 times larger), when used to predict ascorbic acid losses during extrusion processing, most likely due to the difficulty in obtaining an accurate temperature history of the extruded product.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 79
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The retention of butylated hydroxyanisole (BHA), butylated hydroxy-toluene (BHT) and mono-tertiary butylhydroquinone (TBHQ) was investigated in model freeze-dried systems designed to simulate a high lipid food. Model systems initially containing 400 μg antioxidant/g soybean oil were slowly frozen (-22°C) or rapidly frozen (-196°C) as slabs and freeze-dried for 12.5 or 26.5 hr. respectively. Under these conditions TBHQ was retained to the greatest extent and BHA to a greater degree than BHT. On the average, slowly frozen samples retained 32, 27 and 16% TBHQ, BHA and BHT, respectively, which was about 1.2 times higher than rapidly frozen samples. It was found that the retention of BHA and BHT was greatly influenced by the final moisture content of the freeze-dried system in the range between 1-5% moisture. TBHQ retention, however, was found to be less dependent on the final moisture content of the freeze-dried system over the same moisture range. The effect of extending the normal freeze-drying time (12.5 hr) of slowly frozen samples on antioxidant retention was determined. When the normal drying time was doubled BHA and BHT were completely removed and TBHQ content was reduced by an additional 19%. Antioxidant retention was interpreted on the basis of current mechanisms to explain the retention behavior of volatile organic substances during freeze drying.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 80
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Six types of containes for maple syrup were evaluated under three controlled temperatures at four storage intervals. The contenents of each container were analyzed for optical density (color), density, pH, and flavor. If a good quality U.S. grade AA maple syrup, properly hotpacked, is stored no longer than 6 months in the retail container at a temperature of 24°C, quality, as measured by color, density, pH, and flavor, will be maintained in the containers we evaluated. However, in some plastic containers, syrup stored for 9 and 12 months at 24° and 30°C, darkened enough to drop one grade level with a significant deterioration of flavor in one of the containers.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 81
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Tapioca and farinha de mandioca starches were converted to glucose in a batch laboratory-scale process by the use of a jacketed, stirred-tank reactor. Liquefaction or thinning of the starch slurries was carried out with a thermostable, bacterial α-amylase that is active and stable in starch solutions at temperatures above 100°C. The resulting 2–3% dextrose solutions were cooled to 60°C; the pH was adjusted to 4.8–5.0 and saccharified with low concentrations of a fungal amyloglucosidase. Yields of approximately 100g glucose/100g starting material were obtained after 12–24 hr saccharification for tapioca starch, and after 24–36 hr for farinha de mandioca starch. Rheological problems and potential industrial applications of the processes are discussed.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 82
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Quality changes in pickled peaches packed in three syrup concentrations and five ratios of sucrose-corn syrup solids were studied. Variations in the ratios of sucrose and corn syrup solids (CSS) had no apparent effect on Brix level or pH of the syrup. Shear press values which denoted increased firmness associated with osmotic action which caused shrinkage and loss of drained weight. The more attractive color of peaches packed in high density syrups (66–69° Brix) and all sucrose syrups was related to higher Gardner “a’ values. Different ratios of sucrose to CSS in the syrups significantly affected the sensory ratings for appearance, color, aroma, texture and flavor. Sensory quality scores decreased significantly when CSS were used to replace 50% or more of the sucrose in packing syrups. Multiple-comparison sensory difference tests closely paralleled findings from sensory quality ratings. Significant differences existed in sweetness, fruit flavor and general quality but not acidity. It was evident that sourness ratings were influenced by variations in syrup acidity. The Brix and acid levels of pickled peaches could be decreased by approximately 20% without causing significant changes in general quality and fruit flavor.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 83
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Bird chiller water was filtered in a vertical tank pressure leaf filter by use of two grades of Diatomaceous Earth (DE). With both grades of DE, significant reductions were obtained in suspended solids, dissolved matter, grease, COD, BOD and total Kjeldahl nitrogen so that effective bactericidal treatment was accomplished with 26-28 ppm chlorine gas. Total aerobic counts, fecal coliforms and salmonellae were essentially eliminated from filtered, chlorinated water. The pH of filtered chiller water was similar to the pH of the unfiltered water. Clarity and light transmission compared favorably with potable water. Filtered, chlorinated chiller water was neither esthetically nor microbiologically objectionable. It was concluded that filtered chiller water could safely be reused to flume broiler giblets.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 84
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Study of the excitation and emission spectra of Iranian pistachio nuts was made in order to develop an index for sorting aflatoxin contaminated nuts. The method is based on previous work which discovered that nuts emitting bright-greenish-yellow (BGY) fluorescence under LW-UV light had a high probability of aflatoxin contamination. Six different indices were tested; I4 9 0, I4 9 0 I4 7 0, I4 9 0, I4 2 0, with excitation at 360 nm; and I4 9 0, I4 9 0 I4 5 0, I4 9 0 I5 5 0, with excitation at 420 nm (I = fluorescence intensity at indicated wavelengths). Tests clearly indicated that BGY fluorescent nuts can be separated from other nuts by electronic methods.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 85
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: A sensory panel of 11 judges determined the relative sweetness of lactose/glucose/galactose mixtures simulating hydrolyzed lactose syrups in a semi-model system similar to unflavored ice cream mix. The hydrolyzed syrups were evaluated at two levels of substitutions (25% and 50%) of the sucrose in the control mix, which contained 15% sucrose. A paired-comparison method was used, and the samples were served at 4.5 ± 0.7°C. The equisweetness point was determined graphically. The data showed a synergistic sweetness effect. A small amount of lactose enhanced sweetness, e.g. less sucrose was needed for equisweetness when 25% of the sucrose was replaced with 70%-hydrolyzed lactose syrup than with 100%hydrolyzed syrup.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 86
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The interaction between tryptophan and α-ketoglutaric acid (α-KGA) was utilized for the quantitative estimation of tryptophan. Previous work enabled two sets of reaction conditions to be chosen which produced stable quantities of chromophore with wavelength of maximum absorbance (lDmax) at 358 nm. Both conditions produced Beer's Law plots over the concentration range 0-l.8 mM tryptophan. This interaction was found to produce a specific analytical technique for tryptophan. Analysis of reaction mixtures revealed that a yellow chromophore was responsible for the production of absorbance with lDmax at 358 nm. Measurement of N-terminal tryptophan dipeptides was successful whereas attempts to measure the tryptophan content of lysozyme and C-terminal tryptophan dipeptides were unsuccessful utilizing this reaction.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 87
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The availability and microbial quality of retail beef-soy blends in the Detroit area were investigated. Samples were stored at 4°C and microbial populations, pH, hydration and organoleptic qualities were studied from purchase day to spoilage. Retail hamburger meat, dry and re-hydrated texturized soy protein, and blends (10-70%) were also studied. The rate of microbial growth in the soy-beef blends (25% soy) was faster than in beef, and spoilage was detected after 5-6 days at 4°C. The spoilage microflora was similar to that of fresh beef, consisting predominantly of gram negative psychrophiles. Spoilage was accompanied by an increase in pH, slime formation and off-odors. It is concluded that at levels acceptable to the consumer (approx 25% soy) beef-soy blends spoil in a manner similar to that of ground beef and should be stored and treated as such.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 88
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: A study was made of the effect of spin chilling and later freezing on possible spread of salmonellae and other bacteria on commercially processed turkeys in a federally inspected plant. Sixty-one turkeys were examined before and after spin chilling, after being “shell-frozen” in brine, after blast freezing and after being held in a freezer storage room. After spin chilling, levels of all organisms tested were reduced, and no salmonellae were recovered. Coagulase positive staphylococci persisted on turkeys during processing and after freezing. As expected, freezing caused further decreases in bacterial populations, but the spin chilling operation itself was highly effective in reducing counts. No undue health hazard was observed from chilling procedures.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 89
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The influence of two periods of iced storage followed by up to 12 months frozen storage on development of free fatty acid and oxidative rancidity was studied. Mullet held in the round for 1 day and 7 days iced storage were processed into various forms of mullet flesh: mullet in the round, boneless skin-on and skin-off fillets with and without anti-oxidant treatment and were then stored at -18°C. Generally, higher free fatty acid levels and less lipid oxidation (TBA and peroxide value) were observed in frozen mullet fillets (with and without skin) with a longer period of iced storage, except for the frozen skin-on fillets which showed no significant difference in oxidation between the two periods of iced storage. However- frozen, antioxidant-treated (immersed, in 0.25% TBHQ + 2% ascorbic acid) fillets with the longer period of iced storage had less free fatty acid production than the fillets with the shorter period of iced storage. Oxidative rancidity followed the same trend as free fatty acid development in the skin-off fillets, but was not significantly affected by the duration of iced storage in the skin-on fillets. In mullet frozen in the round after the two different periods of iced storage, the trend of free fatty acid production was similar to the development of oxidative rancidity. Both free fatty acid and oxidative rancidity were higher in the frozen sample with 7 days iced storage than the samples with 1 day iced storage.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 90
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The feasibility of using ultrafiltration (UF) for removal of oligosaccharides from aqueous extracts of soybeans was investigated. Soybeans were soaked, blanched, ground, prefiltered, and the resulting full-fat extract processed in a hollow fiber UF unit. Initial permeate flux of 43-60 L/m2/hr at 3.5% total solids decreased semi-logarithmically to 13 L/m2/hr at 14% total solids. Low pH resulted in higher flux. Rates of removal of oligosaccharides closely followed theoretical behavior for a nonrejected solute during ultrafiltration and continuous diafiltration, and up to 96% could be removed by a two-stage UF process. Final product assayed 60% protein, 35% fat and 0.6% oligosaccharides (dry basis).
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 91
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: A new approach to the production of protein isolates from oilseed flours with industrial ultrafiltration and reverse osmosis membranes previously demonstrated has been further optimized for use with soy flour. The effects on membrane performance of prefiltering the flour extract feed to different degrees and processing the feed at different pH levels were examined. A wide range of industrial membrane systems embodying several configurations was tested. Prefiltration of feed to less than 100μ proved to be unnecessary for most systems. Feed at pH 7.0 processed at high permeation rates and yielded products with NSI values in excess of 90.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 92
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: A series of computer oriented procedures was developed to facilitate the rapid handling of heat penetration data while providing estimates of the process time required to achieve a specified lethality at a single point within the product for a particular product, container size, fill and processing conditions. Accepted thermobacteriological equations were employed with variation in the heating rate used to establish confidence limits on processes. This statistical approach was considered more pragmatic than the traditional use of the slowest or mean single value of the heating rate in sterilization calculations while the amount of heat penetration data necessary for process determination was minimized. Varying computer program versions permit the application of these process determination procedures to high or low acid products that are convection or conduction heating providing they exhibit single or broken straight-line heating curves.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 93
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Despite the volume of research done on food properties, the literature reports little related to the baking industry, particularly confectionary dough. This paper reports results of an experimental study of thermal conductivity, specific heat, density and thermal diffusivity of two different types of cookie dough. Thermal conductivity of both doughs were moderately dependent on temperature. Thermal diffusivities of each type dough were evaluated using experimental values of thermal conductivity, specific heat and density. Total experimental uncertainty in the thermal diffusivity was estimated as 0.134 for the AACC formula and 0.15 for the hard-sweet formula dough.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 94
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Samples of wild rice (38-40% moisture, wet basis) were dried to 7-8% moisture using three different drying air temperatures and relative humidities, namely, 110°C-63% relative humidity, 110°C-6% relative humidity, and 60°C-20% relative humidity. Samples were subsequently hulled immediately (hulled hot) or hulled after storing 24 hr at room temperature (hulled cold). Evaluations included determination of hulling efficiency, kernel hardness and degree of gelatinization. Hulling was most efficient when a high drying air temperature was used and when the kernels were hulled immediately after drying. Total yield was not affected by temperature gradient or moisture gradient which the wild rice kernels experienced during drying. Head yield was maximum when wild rice was dried under conditions of a high drying air temperature and low mositure gradient, and when it was hulled hot, immediately after drying. The kernel hardness test confirmed that kernels were harder when dried under high temperature, low moisture gradient conditions. Degree of gelatinization studies confirmed that about 90-95% of the starch in kernels dried under these conditions was gelatinized. The gelatinization of starch was influenced by both temperature and rate of drying. Susceptibility of kernels to cracking increased with increasing magnitude of moisture gradient within kernels. The best processing conditions for wild rice using criteria previously described consist of drying under high air temperature and a low moisture gradient, and hulling the kernels hot, immediately after drying.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 95
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Sugar solutions at a concentration of 0.10% were subjected to low-level ozonation, in order to oxidize the solute directly or indirectly to the corresponding aldonic acid. Charcoal adsorption of the monosaccharides was more efficient after ozonation. Adsorption of the disaccharides was, by far, less efficient after ozonation. The chemical oxygen demand of a standard gluconic acid solution was reduced to 10% of its original concentration by charcoal alone.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 96
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Oil from sunflowers grown in southern U.S. was compared with cottonseed and palm oils for frying potato chips. Chips fried in each oil were evaluated by chemical and sensory methods at 2-wk intervals during 10 wk storage at 31°C. At each evaluation interval, sensory scores did not differ markedly among chips fried in the three oils. Flavor of chips from all oils decreased in quality during storage at the same rate and differed significantly between chips stored 0 and 10 wk. However, quality deterioration was not clearly defined as rancidity by the panel. In general, chemical and sensory analyses of the potato chips and of heated oils indicated no difference in the performance of the oils.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 97
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The sulfite soaking process was applied to canning of dry beans for color improvement. The process involves presoaking California small white (CSW) and Garbanzo beans in water containing 0.05—0.15% sodium bisulfite for 12 hr, followed by thorough washing, blanching, rinsing and canning. Canned CSW and garbanzo beans showed an improvement in color through the sodium bisulfite soaking process. The level of residual SO2 in the canned beans increased as the concentration of NaHSO3 in the soaking water was increased. The residual SO2 content was 3.1-3.4 ppm in the canned CSW presoaked in 0.15% NaHSO3, and 9.2-9.8 ppm in the canned garbanzo beans. Data presented in this investigation show the loss of more thiamine at higher concentrations of NaHSO3 (0.10—0.15%). Riboflavin and niacin were largely retained in the NaHSO3 soaking treatment prior to canning.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 98
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Everbearer strawberries containing carbofuran residues were subjected to chemical and physical aqueous washes to determine the removal of the chemical residues. The washed berries were processed into jam and a taste panel evaluated the effects of the treatments on the appearance, flavor and odor of the jam. The loss of total residues as determined by gas chromatographic analyses ranged from 63.1% on unwashed berries to as much as 100.0% on specifically processed samples. The chemical and physical treatments did not adversely affect the appearance, odor or flavor of the strawberry jam.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 99
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: A study was conducted to compare four school food preparation and delivery systems regarding microbiological content of foods as indicative of potential food safety hazards. Food samples were collected along the preparation and delivery line of each of 10 menu items from 16 total schools representing the four food preparation and delivery systems. Schools and systems were compared on the basis of statistically significant differences in aerobic plate count and relative frequency of improper food temperature and objectionably high indicator bacteria counts. Food preparation and handling abuse was a characteristic of individual schools and was not uniquely characteristic of any particular food preparation and delivery system or systems.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 100
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Myofibrils were isolated in a buffered medium by differential centrifugation from at-death and 1-, 2- and 10day postmortem bovine longissimus muscle. Following isolation, myofibrils were extracted with Hasselbach-Schneider (H-S) solution, 0.6M KC1 buffered solution and 1 mM Tris, pH 8,5 solution. Postmortem changes in isolated myofibrils and their protein extracts were characterized with SDS-polyacrylamide gel electrophoresis. SDS-polyacrylamide gels showed that H-S and KC1 buffered solutions extracted thick and thin filament proteins of myofibrils isolated from either at-death or postmortem muscle samples. Changes in protein extractability with H-S and KC1 solutions during postmortem storage were difficult to assess. 1 mM Tris solution extracted the thin filament proteins, actin, tropomyosin and troponin, and the thick filament proteins, C-protein and myosin light chains. α-Actinin was very resistant to 1 mM Tris, pH 8.5 solution extraction from isolated myofibrils of at-death muscle, but it was readily extract-able from isolated myofibrils of postmortem muscle. C-protein also seems to become more extractable during postmortem aging of muscle. The prominent and distinguishable change occurring in the strong salt-soluble proteins of the myofibril during postmortem storage of muscle at 2°C was the gradual degradation of troponin T and the concurrent appearance of a 30,000-dalton component. These results indicated that modifications occur in thick and thin filament proteins during postmortem storage and that these modifications are possibly related to calcium activated factor (CAF).
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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