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  • Articles  (993)
  • Blackwell Publishing Ltd  (993)
  • Annual Reviews
  • 2005-2009
  • 1980-1984  (993)
  • 1984  (459)
  • 1983  (534)
  • Process Engineering, Biotechnology, Nutrition Technology  (993)
  • 1
    Electronic Resource
    Electronic Resource
    PERSISTENCE OF PHOSPHINE GAS IN FUMIGATED IRAQI DATES (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 6 (1984), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Phosphine gas (PH3) is a widely used fumigant for stored fruits and grains. Previous studies indicated that all residues of this gas are eliminated by normal aeration but the exact time has never been determined.The objective of this work was to determine the time required for desorption of phosphine from fumigated dates relative to aeration time and temperature. Flame photometric detection by gas chromatography was used for the detection of sorbed phosphine.Results indicate that the initial residue level of PH3 falls rapidly within 24 h after fumigation but residues persist for at least nine days. Higher residue levels were found in dates stored at low temperatures (4°C) than at 28°C. It is recommend that fumigated dates be marketed after longer periods of aeration, especially those aerated at temperatures of 4°C or less.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1984.tb00486.x
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  • 2
    Electronic Resource
    Electronic Resource
    HEAT STABILITY OF STAPHYLOCOAGULASE MEASURED BY A CAPILLARY TUBE METHOD (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 6 (1984), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Staphylocoagulase is highly heat resistant. Inactivation profiles of crude staphylocoagulase at 80, 100 and 121°C showed that total inactivation occurred after heating for 5 h,2 h and 30 min, respectively. Heat treated coagulase has the ability to reactivate when placed at 25°C for 24 hrs similar to previous observations on staphylococcal enterotoxins B and C. Staphylocoagulase could be recovered from beef broth and chicken broth before or after heating at 80°C for 5 min. Coagulase activities were measured by a quantitative capillary tube method.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1984.tb00480.x
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  • 3
    Electronic Resource
    Electronic Resource
    INHIBITION OF Staphylococcus Aureus IN A MODEL AGARMEAT SYSTEM BY MONOLAURIN: A RESEARCH NOTE (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 6 (1984), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A sterile agar-meat was acidified with lactic acid and seeded with Staphylococcus aureus. Monolaurin (Lauricidin®), which is a GRAS emulsifier, caused both static and cidal effects on S. aureus 196E. When compared to potassium sorbate, Lauricidin® was slightly more active. The combination of sorbic acid and Lauricidin® (Lauribic™) gave a greater inhibitory effect than either of the substances alone. Inhibitory effects were greater on “anaerobic” than “aerobic” growth. These results indicate that monoglyceride emulsifiers like Lauricidin® alone or in combinations with other preservatives can be used in foods to create environments which are hostile to microorganisms.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1984.tb00482.x
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  • 4
    Electronic Resource
    Electronic Resource
    INTERVENTION AS THE RATIONAL APPROACH TO CONTROL DISEASES OF MICROBIAL ETIOLOGY TRANSMITTED BY FOODS. An actualization of the tale of the frog and the grouse—after Lafontaine (1621–1695). (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 6 (1984), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Even advanced countries suffer from infectious diseases spread by food animal origin. The underlying mechanism of this morbidity is known and is important to design measures to reduce the incidence via intervention sensu Wilson (1955).The classical defense lines which rely on high-level hygiene in the slaughter-house and during food preparation are insufficient to control these food transmitted enteric infections. Consequently, a third line of defense, processing for safety, is required here as it was in the dairy and the egg product industries. At least two effective modes of processing for safety of raw food animal origin are available to erect this third line of defense. These includ radicidation and lactic acid decontamination. The two procedures lead to marked reward in terms of control of infection, while they are both fully safe.It is the duty of Public Health bacteriologists to advise regulatory agenci and consumers in applying one or both of these measures for improved healt protection.The health profession cannot possibly hope to achieve this goal without recruiting the assistance of experts in human behavior and more particular in factors determining selection and rejection of foods by consumers.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1984.tb00606.x
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  • 5
    Electronic Resource
    Electronic Resource
    PRODUCTION AND CHARACTERIZATION OF ANTIBODY AGAINST STERIGMATOCYSTIN (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 6 (1984), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Conjugation of sterigmatocystin (ST) to bovine serum albumin (BSA) was achieved by converting ST to its hemiacetal followed by a reductive alkylation method under conditions similar to those for the preparation of afla B2a-BSA conjugate. Useful antibody was obtained from rabbits 6 weeks after they were immunized with BSA-ST conjugate. Antibody titers reached maxima (1:51,200) 10–12 weeks after immunization. ELISA analysis revealed that the dehydro-ST is about 16 times less reactive with the antibody than is ST. The antibody practically has no cross reaction with aflatoxins B1, B2a, G1, G2, and M1, and 6-0-methyl-ST.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1984.tb00608.x
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  • 6
    Electronic Resource
    Electronic Resource
    NEUTRALIZATION OF ANTIMICROBIAL PROPERTIES OF LAURICIDIN BY TWEENS (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 6 (1984), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The antimicrobial activities of Lauricidin (glycerol monolaurate) and its formulations Lauricidin Plus F, and Lauricidin 812 were neutralized by Tweens 20 and 80. The quantitative relationship depended on the formulation of Lauricidin, the test organism and the concentration of the Tweens. In general Tween 20 and Tween 80 were similar in their abilities to neutralize the antimicrobial properties of Lauricidin. In most cases, (74% of the observations) 3.0% Tweens completely neutralized Lauricidin and its formulations.The effects of the Tweens on Lauricidin and Lauricidin Plus F were also studied quantitatively. In the presence of Lauricidin and Tweens, no inhibition was noticed and in most cases, the viable count was similar to the control. Lauricidin Plus F was much more potent than Lauricidin in inhibiting the organisms tested and the restoration of growth in the presence of the Tweens was not complete. The viable counts in the presence of Lauricidin Plus F and the Tweens were about two or more log cycles lower than the control.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1984.tb00475.x
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  • 7
    Electronic Resource
    Electronic Resource
    ANTIMICROBIAL EFFECTS OF SODIUM AND OTHER IONS IN FOODS: A REVIEW (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 6 (1984), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Salt or sodium chloride (NaCl) is a common ingredient in many processed foods, and especially in cured meats. In addition to flavoring and functional contributions, NaCl is believed to play an important antimicrobial role in these products. The antimicrobial activity of NaCl is reviewed in light of currrent calls for a reduction of Na+ in the human diet due to health reasons, and the possible replacement of NaCl in processed foods with chloride salts of other ions (i.e. KCl, MgCl2, CaCl2). Factors interacting with NaCl and complicating the nature of the preservative system in processed foods are examined; recent work with alternative chloride salts is summarized; complex solute-water activity interactions are highlighted; and, several important factors are considered in relation to the antimicrobial effects of NaCl and the possibility of its replacement with other chloride salts.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1984.tb00478.x
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  • 8
    Electronic Resource
    Electronic Resource
    SIGNIFICANCE OF RESIDUAL ORGANISMS IN FOODS AFTER SUBSTERILIZING DOSES OF GAMMA RADIATION: A REVIEW (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 5 (1983), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The nature of the flora surviving substerilizing irradiation of foods is dependent on the dose applied and the conditions of applications as well as the microenvironment of the food. At a dose level low enough to preserve acceptable sensory properties of fresh food, few if any of the common contaminants of public health significance survive irradiation. Survivors are weakened and present no unique problem of acquired resistance through recycling. Those bacteria surviving a low dose treatment of a relatively contaminated product like ground beef can grow under normal storage conditions and cause obvious sensory spoilage. Thus, low dose irradiation extends the shelf-life of fresh foods and reduces public health hazards, but foods so treated require normal care in production and distribution.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1983.tb00471.x
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  • 9
    Electronic Resource
    Electronic Resource
    AFLATOXIN PRODUCTION ON TWO MUSHROOM SUBSTRATES (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 5 (1983), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Two fungi, Boletus edulis and Agaricus bisporus, were tested as substrates for two known aflatoxigenic fungi, Aspergillus flavus ATCC 15548 and A. parasiticus NRRL 2999. Both autoclaved substrates supported mycelial growth, sporulation, and aflatoxin production; however, the B. edulis substrate allowed more rapid mold growth and greater toxin production than did the A. bisporus substrate under laboratory conditions. Both aflatoxins B1 and AFG1 were produced with AFG1 being the predominant toxin. Aflatoxins B2 and AFG2 were not detected. Although toxin was produced at low levels, the highest mean being 0.55 μg/g substrate for AFB1 and AFG1, both mushrooms apparently contained minimal nutrients for toxigenic mold growth and failed to cause antimycotic or antiaflatoxigenic responses. Routinely used aflatoxin extraction and analytical procedures appear applicable for such testing of mushrooms.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1983.tb00463.x
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  • 10
    Electronic Resource
    Electronic Resource
    ERRATUM EVALUATION OF POLY (HEXAMETHYLENE BIGUANIDE. HCL) AS A BIOCIDE IN THE FOOD INDUSTRY (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 5 (1983), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1983.tb00467.x
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  • 11
    Electronic Resource
    Electronic Resource
    CARCINOGENICITY TEST OF QUERCETIN AND KAEMPFEROL IN RATS BY ORAL ADMINISTRATION (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 5 (1983), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Quercetin and kaempferol were tested for carcinogenicity in rats of both sexes. In Experiment I, 0.1% quercetin or control diet was given to Fischer 344 rats for 540 days. In experiment II, 0.04% kaempferol or control diet was given to ACI rats for 540 days. In both experiments, most tumors found in the experimental groups were also found in the corresponding control groups, and there were no statistical differences in the incidences of tumors in the experimental groups and the respective control groups. Quercetin and kaempferol were not shown to be carcinogenic to rats under these conditions.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1983.tb00455.x
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  • 12
    Electronic Resource
    Electronic Resource
    THE MICROBIOLOGY OF VEGETABLE SPROUTS DURING COMMERCIAL PRODUCTION (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 5 (1983), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Repeated surveys of a factory producing vegetable sprouts showed that these foods commonly yielded aerobic plate counts of 108/g and coliform counts of 107/g. Most of the microbial growth occurred during the first two days of the germination process. Mung beans germinated in the laboratory in sterilized containers yielded comparable counts indicating that growth of the bean microflora rather than insanitary conditions was responsible. Populations were reduced to a limited extent with germicidal rinses. None of the samples yielded high counts of Bacillus cereus or Staphylococcus aureus and all were negative for salmonellae.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1983.tb00458.x
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  • 13
    Electronic Resource
    Electronic Resource
    TOXICITY OF EXTRACTS OF ASPERGILLUS NIGER ISOLATED FROM STORED COTTONSEED (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 5 (1983), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1983.tb00460.x
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  • 14
    Electronic Resource
    Electronic Resource
    DO MYCOTOXINS FUNCTION IN ECOLOGICAL PROCESSES? (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 5 (1983), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A principle role of mycotoxins may be in the establishment of fungi in various ecological niches. Mycotoxins may have a multiplicity of functions. They may function as antibiotics, as chemical signalling agents, as mutagenic agents and in other ways. The outcome of ecological competition may have evolutionary and biochemical taxonomic significance.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1983.tb00452.x
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  • 15
    Electronic Resource
    Electronic Resource
    WHAT DOES DIFFERENTIATION MEAN? (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 5 (1983), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The nature of definitions is discussed, and a working definition of “biochemical differentiation” proposed. Using this definition, the sequential and parallel events controlling “biochemical differentiation” in four systems is described, and the similarities to secondary metabolism noted.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1983.tb00451.x
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  • 16
    Electronic Resource
    Electronic Resource
    RELATIONSHIP OF ASEXUAL DEVELOPMENT TO AFLATOXIN PRODUCTION IN ASPERGILLUS PARASITICUS (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 5 (1983), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The association between asexual development and aflatoxin production in Aspergillus parasiticus is reviewed. Aflatoxin does not appear to be a product of asexual development. The ability to sporulate and to produce aflatoxin are not mutually exclusive of each other. The environment regulates the asexual development and aflatoxin production. The initial inoculum level will affect the competence time and the time of initiation of aflatoxin production. The time of initiation of aflatoxin production is independent of the initial composition of the medium, in contrast to the onset of sporulation which is dependent on the medium.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1983.tb00453.x
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  • 17
    Electronic Resource
    Electronic Resource
    EFFECT OF POTASSIUM SORBATE ON THE MICROBIOLOGY OF VACUUM-PACKED POULTRY (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 6 (1984), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Treatment of vacuum-packed poultry pieces and muscle fillets with potassium sorbate decreased the rate of microbial development and increased shelf life when the substrates were stored at chill temperatures. Microbial growth on sorbate treated breast fillets was totally inhibited for up to 35 days at 2°C. The effect of sorbate was temperature dependent and completely negated by severe temperature abuse (storage at 12°C). Increased storage temperature also resulted in a greater proportion of gram-negative, facultatively anaerobic bacteria in the spoilage association. At each storage temperature where significant growth occurred, the effect of sorbate was to reduce the proportion of enteric organisms and increase the proportion of lactic acid bacteria in the spoilage association.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1984.tb00487.x
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  • 18
    Electronic Resource
    Electronic Resource
    SURVIVAL AND GROWTH OF FREEZE-STRESSED Campylobacter jejuni CELLS IN SELECTIVE MEDIA (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 6 (1984), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Freezing and thawing of Campylobacter jejuni inflicted sublethal injury among survivors. About 95% or more of the survivors lost viability within 2 h of microaerobic incubation at 42°C in brucella broth containing a Campylobacter-selective antibiotic supplement of vancomycin, trimethoprim, polymyxin B, cephalothin and amphotericin. The remaining viable cells were able to multiply under these incubation conditions. The stressed cells were adversely affected by incubation at 42°C andpolymyxin B. A method consisting of incubating suspected samples microaerobically in brucella broth, supplemented with nutrients (succinate + cysteine) and antibiotics (vancomycin, trimethoprim, cephalothin and amphotericin) at 37°C for the initial 6 h and then adding polymyxin B and shifting the temperature to 42°C up to 24 h could improve detection of C. jejuni from frozen foods.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1984.tb00481.x
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  • 19
    Electronic Resource
    Electronic Resource
    ENTEROTOXIN BIOSYNTHESIS BY PROGENY OF REPAIRED HEAT-INJURED CELLS OF STAPHYLOCOCCUS AUREUS (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 6 (1984), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: By using a method which permitted the selection of repaired cells from a population of heat-injured and noninjured cells of Staphylococcus aureus 196E, we were able to determine that the progeny of repaired cells retained the ability to produce enterotoxin A (SEA). There were large variations in the amount of SEA produced by the progeny of individual colony forming units (CFU) before and after heating. The average amount of SEA produced by the progeny of noninjured and repaired staphylococci were similar and not significantly different.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1984.tb00483.x
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  • 20
    Electronic Resource
    Electronic Resource
    ANTIMICROBIAL ACTIVITY OF SOME FOOD FLAVORING COMPOUNDS (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 6 (1984), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Of 21 food flavoring compounds tested against 39–40 organisms, 10 were ineffective at 1,000 ppm or 10 mM either at pH 6 or 8 and by either surface plating or in broth. The 11 effective compounds were d- and l-carvone, diacetyl, ethyl vanillin, eugenol, maltol, menthol, phenylacetic acid, phenylacetal-dehyde, 2,3-pentanedione and vanillin; with diacetyl and eugenol being the most effective. All were more effective at pH 6 than at pH 8. With the exception of maltol and phenylacetic acid, each was generally more effective against fungi than bacteria with the lactic acid bacteria being the most resistant. At pH 5.5 and 5°C, diacetyl was inhibitory to Pseudomonas fluorescens and P. geniculata at 〈 10 ppm. The findings suggest that compounds used in acid foods, ostensibly as flavoring agents, may exert antimicrobial effects when considered in context with all parameters of growth.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1984.tb00609.x
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  • 21
    Electronic Resource
    Electronic Resource
    CONTAMINATION AND DECONTAMINATION OF POULTRY CARCASS NECK TISSUE (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 6 (1984), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Water absorption and changes in surface microtopography are major determinants of contamination of the underside of neck tissue. Salmonella cells adhere firmly to this tissue but cannot be effectively removed because of the major contribution of physical entrapment to the overall level of contamination. Heat and/or sorbate treatments can bring the bacteriological quality of neck tissue to that of the rest of the carcass but removal of this tissue is the most effective means of decontamination.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1984.tb00605.x
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  • 22
    Electronic Resource
    Electronic Resource
    AN ASSESSMENT OF AFLATOXIN B1 IN THE ENVIRONMENT OF A RICE GROWING COMMUNITY AND ASSOCIATED CANCER RISK (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 6 (1984), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A study to assess possible exposure to carcinogenic metabolites (aflatoxins) from a mold Aspergillus flavus has been conducted in a rice producing area of Brazoria County, Texas. One hundred samples of unmilled rice were analyzed by thin-layer chromatography (TLC) for the amount of aflatoxin produced by the mold during rice growth and storage. Two well water samples and two rice elevator dust samples were also checked for possible aflatoxin content. The cancer mortality rates (gastrointestinal and urinary tracts cancers) in the rice-growing and nonrice-growing areas of the same county were compared.No aflatoxin was detected by TLC methods in rice, rice dusts or water samples. When extracts of rice dusts were checked for mutagenesis by the Ames Salmonella assay as a supplement to the TLC analysis, the results suggested that these dusts might have contained mutagenic material. This observation notwithstanding, we found no evidence that the rice produced in the studied part of the Gulf Coast had a problem of aflatoxin contamination. Also, cancer mortality rates for two major organ systems were not found to differ for rice-producing and nonrice-producing areas of rural Brazoria County.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1984.tb00607.x
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  • 23
    Electronic Resource
    Electronic Resource
    INDIRECT ANTIMICROBIAL EFFECTS IN FOODS: PHOSPHATES (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 6 (1984), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: This review supplements the review by Hargreaves et al. (1972). Phosphate selection in the U.S. continues to be based upon achieving specific functional objectives other than microbial control. Current federal regulations limit the addition of phosphates to those levels which will achieve functionality. One notable exception is shelf stable pasteurized process cheese, cheese food, and cheese spreads. Adding relatively high levels of phosphates for emulsification coincidentally provides microbiological stability; however, the minimum levels for stability remain uncertain.It is becoming increasingly evident that phosphates, under certain conditions, have potential value for enhancing the microbial safety and stability of foods. Certain phosphates or mixtures of phosphates are clearly more effective than others. Through future research, it should be possible to further exploit the potential value of phosphates. This review offers direction for such research.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1984.tb00476.x
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    EDITORIAL (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 5 (1983), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1983.tb00468.x
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  • 25
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    RADIATION PRESERVATION OF FOODS: SUBSTERILIZING APPLICATIONS (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 5 (1983), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Substerilization (or nonsterilization) food irradiation applications are a large, diverse and growing group that is typically classified according to dose levels or ranges, technical objectives, and to a lesser extent, according to commodity. Costing and pricing of service or contract radiation processing is determined ultimately by the singularly important variable, exposure time in the irradiator or the time needed to complete a run/load of product. This time is determined by two factors unique to radiation processing, the minimum required dose (energy absorption) and the bulk density of the product. Secondary influencing factors include the volume and regularity of processing of a given product, ease of pre- and post-irradiation handling, and special handling requirements such as refrigerated or frozen temperatures. Since gamma irradiator cell capacity is fixed according to both volume and weight, although low bulk density product can be processed to a given dose more rapidly than high, the latter can have the price advantage on a weight basis because of greater weight processed per cell loading. A carrier or cell loading of very low bulk density product is likely to be limited by the volume maximum whereas for very high bulk density material the weight maximum is more likely to be limiting. The ideal target bulk density and dimensions are those which permit loading to the volume and weight maximums, thus providing maximum efficiency of process.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1983.tb00470.x
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  • 26
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    TOXICOLOGICAL EVALUATION OF KARNAL BUNT WHEAT (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 5 (1983), S. 0 
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    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Toxicological evaluation of Karnal bunt wheat was carried out in monkeys, feeding a diet containing 70% karnal bunt wheat, for 12 weeks. Blood was drawn once every two weeks. In addition to hematological parameters, total protein, albumin, alkaline phosphatase and transaminases were estimated in serum. The results of the study did not indicate any adverse effect in monkeys on consumption of up to 70% Karnal bunt affected wheat.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1983.tb00462.x
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  • 27
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    WILL CONSUMERS ACCEPT IRRADIATED FOODS? (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 5 (1983), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Assays of consumer attitudes, qualitatively via a focus group and quantitatively through questionnaires, determined that freshness of produce, fish and poultry is important to consumers, but because of the availability of fresh foods and ready access to refrigeration, there is no real demand to extend the shelf-life of foods. Consumers initially respond negatively to the idea of irradiated food, but information about the process and long-term experimental feeding results, as well as straightforward labelling terminology (no euphemisms) will influence some consumers to purchase and try irradiated foods.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1983.tb00473.x
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    ALTERATION OF GLUCOSINOLATE CONTENT, PATTERN, AND MUTAGENICITY OF CABBAGE (BRASSICA OLERACEA) GROWN ON MUNICIPAL SEWAGE SLUDGE—AMENDED SOIL (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 5 (1983), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Cabbage (Brassica oleracea var. capitata) was grown on soil (control) or municipal sewage sludge-treated plots. The cabbage was freeze-dried and analyzed for glucosinolate content and pattern. Results showed that cabbage grown on sludge-amended soil contained only half the glucosinolate content of cabbage grown on the control plot. The pattern of individual glucosinolates present was also altered. The sludge-grown cabbage glucosinolate extract was shown to be mutagenic in the non-activated test system of S. typhimurium TA 100. Extracts of both sludge-grown and control cabbage were shown to enhance the mutagenicity on a dose-response basis of aflatoxin B1, benzo(a)pyrene, and captan.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1983.tb00465.x
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  • 29
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    FATTY ACIDS FROM LARVAL SULCASCARIS SP. (NEMATODA) AS POSSIBLE INDICATORS OF INFECTION OF CALICO SCALLOPS (ARGOPECTEN GIBBUS) (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 5 (1983), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Fatty acid profiles of larval nematodes (stage- 4 Sulcascaris sp.), of tissue from their intermediate host (calico scallops, Argopecten gibbus), and of the host capsule that surrounds the larvae were prepared in an attempt to identify infected scallops. Nematode tissue showed lower ratios of C14:O/C14:1, C16:0/C16:1 and C18:0/C18:1 than did scallop tissue. The nematodes contained relatively less C16:0 and more C18:2 than did scallops. Fatty acids shorter than C14:0 were found in small amounts in both organisms. Fatty acid profiles of capsules differed little from those of normal scallop tissue.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1983.tb00457.x
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  • 30
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    IMMUNODIFFUSION METHOD FOR DETECTION OF CLOSTRIDIUM BOTULINUM TYPES, A, B, E, AND F (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 5 (1983), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Factors affecting the immuno-gel diffusion method for detecting toxigenic (tox+) C. botulinum type A and nontoxigenic (tax-) C. sporogenes were studied. This procedure was extended to detect types B, E, and F using homologous and poly A-F antitoxins for proper tox- types. Increasing glucose levels from 0 to 3% in the growth medium caused larger and more intense precipitin zones around colonies of C. botulinum type A. Precipitin zones were detected in TPGYA that contained no glucose, but better zones occurred at 4% and thereafter up to 7% glucose at pH 7.6. The most favorable titers of C. botulinum antitoxins incorporated either in gel-diffusion agar (GDA) or in growth medium varied with the C. botulinum type. The method differentiates between C. botulinum types A, B, E, F and C. sporogenes.
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    URL: http://dx.doi.org/10.1111/j.1745-4565.1983.tb00459.x
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  • 31
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    SIGNIFICANCE OF STAPHYLOCOAGULASE IN FOOD MICROBIOLOGY: A REVIEW (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 6 (1984), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Staphylocoagulase is an important enzyme for the identification of Staphylococcus aureus. It is also commonly related to pathogenicity of the organism. This review discusses the history of staphylocoagulase, its importance in the identification of staphylococci, its relationship with other important enzymes of staphylococci, and its role in food microbiology and food safety. Chemical properties, synthesis, mechanism of enzymatic activities, factors influencing detection, methods of detection, possible occurrence of the enzyme in foods, and its heat stability are also reviewed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1984.tb00484.x
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  • 32
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    EFFECT OF SPICES ON CAMPYLOBACTER jejuni AT THREE TEMPERATURES (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 6 (1984), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A study was conducted on the effects of oregano, sage and ground cloves on the growth of Campylobacter jejuni. Each spice was added individually to a liquid growth medium at levels of 0.1–1%. C. jejuni was added to the spice-broth mixture and incubated at 4°C, 25°C or 42°C. Colony forming units were determined at 0, 2, 4, 8, 16, 24 and 48 h. At 42°C and a level of 0.5% spice, cloves inhibited the growth of this organism at 16h. However, in the presence of either oregano or sage, an apparent reduction in colony forming units was noted. The presence of sage caused a greater reduction in colony forming units than did oregano. However, incubation beyond 16 h at 42°C, cell growth was noted in all three spice-broth mixtures. In the presence of either sage or oregano, a 〉 3-log decrease in colony forming units of C. jeiuni was observed when the spice-broth mixture was incubated at 25°C.A 〈 1-log reduction in colony forming units of C. jejuni in the presence of any of the three spices was revealed at 4°C.
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    URL: http://dx.doi.org/10.1111/j.1745-4565.1984.tb00485.x
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  • 33
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    ABILITY OF VARIOUS CARBON SOURCES TO INDUCE AND SUPPORT AFLATOXIN SYNTHESIS BY ASPERGILLUS PARASITICUS (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 6 (1984), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The ability of a wide variety of carbon sources to induce and support aflatoxin synthesis by Aspergillus parasiticus was examined using mycelia pregrown in a peptone-mineral salts medium that does not support aflatoxin synthesis. Sugars and derivatives of sugars supported widely varying amounts of aflatoxin production. Amino acids and tricarboxylic acid cycle intermediates except aspartate and malate, respectively, did not appear to support de novo aflatoxin synthesis. Embden-Meyerhoff pathway intermediates prior to, but not after, 3-phosphoglycerate supported aflatoxin synthesis.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1984.tb00488.x
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  • 34
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    THE ANTIMICROBIAL ACTIVITY OF PHENOLIC ANTIOXIDANTS IN FOODS: A REVIEW (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 6 (1984), S. 0 
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    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Phenolic antioxidants such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and monotertiary butylhydroquinone (TBHQ) are hindered phenols with antimicrobial activity. The antimicrobial activity of phenolic antioxidants appears to depend on the presence of a hydroxyl group on the molecule, the lipid solubility of the compound and the degree of steric hindrance. The use of phenolic antioxidants in food products is regulated by federal agencies. In general, these compounds are permitted in concentrations up to 200 ppm, based on the fat or oil content of the food product. Certain food products have special regulations. The antimicrobial activity of phenolic antioxidants has been studied in meat and its products, poultry and its products, milk and its products, seafood, rice, applesauce and food ingredients.The antimicrobial activity of phenolic antioxidants is modified by at least 10 factors such as microbial species/strain, stressed microorganisms, type and concentration of phenolic antioxidants, concentration of microbial challenge, combination of phenolic antioxidants, combination of phenolic antioxidants with other antimicrobials, combination of phenolic antioxidants with temperature and food additives, food components, carriers of phenolic antioxidants and the mode of addition of phenolic antioxidants.The antimicrobial activity of phenolic antioxidants in foods has been examined against growth and by-products of bacteria (gram positive and negative, spore and nonspore formers, spoilage and pathogenic), molds and yeasts. The concentration of phenolic antioxidants that had antimicrobial activity in food products was in the range of 30–10,000 ppm.The mechanism of inhibition by phenolic antioxidants has been found to affect the function and composition of the cellular membrane, the synthesis of DNA, RNA, protein and lipid, and the function of the mitochondrion.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1984.tb00479.x
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  • 35
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    ANTIMICROBIAL EFFECTS OF SPICES (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 6 (1984), S. 0 
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    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: There is a renewed interest in the antimicrobial properties of spices. In vitro activities of several ground spices, their water and alcohol extracts, and their essential oils have been demonstrated in culture media. Studies in the last decade confirm growth inhibition of gram positive and gram negative food borne bacteria, yeast and mold by garlic, onion, cinnamon, cloves, thyme, sage and other spices. Effects in foods are limited to observations in pickles, bread, rice, and meat products. In general, higher spice levels are required to effect inhibition in foods than in culture media. Fat, protein, and water contents in foods affect microbial resistance as does salt content. Very few studies report on the effect of spices on spores, and on microbial inhibition in conjunction with preservatives and food processes. Of the recognized antimicrobial components in spices, the majority are phenol compounds with a molecular weight of 150 to 160 containing a hydroxyl group. Eugenol, carvacrol and thymol have been identified as the major antimicrobial compounds in cloves, cinnamon, sage and oregano.
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    AN HISTORICAL REVIEW OF FOOD IRRADIATION (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 5 (1983), S. 0 
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    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Food irradiation has gone through a long, but exciting period, from its conception at the end of the 19th century and a 50-year gestation period which ended with its birth following the violent and awesome beginning of the atomic age in the last days of World War II. It witnessed rapid growth during childhood and adolescence, a period where outstanding advances were made in the technology of food irradiation with the development of products meeting organoleptic, nutritional and sanitary standards equal to or exceeding those for foods processed by the established methods. Food irradiation now, with legal approval imminent, is at the threshold of entering adulthood with the realization of commercial application.
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    URL: http://dx.doi.org/10.1111/j.1745-4565.1983.tb00469.x
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    REGULATORY AND TOXICOLOGICAL ASPECTS OF FOOD IRRADIATION (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 5 (1983), S. 0 
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    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A major difficulty with food irradiation from a regulatory point of view is that it is related to many food issues, such as safety, labeling and consumer acceptance. Food that is intentionally irradiated is judged to be adulterated under current law unless there is a regulation for such use. As a first step in the rulemaking process, the Bureau of Foods has developed criteria useful for evaluating the safety of irradiated food by considering present knowledge in radiation chemistry and toxicity testing. These criteria will be used for evaluating existing toxicology studies and for developing policy on food irradiation.
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    URL: http://dx.doi.org/10.1111/j.1745-4565.1983.tb00472.x
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  • 38
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    A UNIQUE AND VERSATILE GAMMA IRRADIATOR FOR RADIATION PRESERVATION OF FOOD (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 5 (1983), S. 0 
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    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A new, versatile service irradiator is described which provides the necessary technical and economical characteristics for initiating commercial radiation processing of food. The ability of the unit to efficiently sterilize disposable medical products as well as to process a wide spectrum of food products permits the necessary economies required to test commerical loads under anticipated conditions. With fumigants such as ethylene oxide and ethylene dibromide under attack due to their potential carcinogenicity and environmental impact and with energy costs and food availability a factor, the food industry will take a hard look at a technology whose time has come.
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  • 39
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    DETERMINATION OF PARAFFIN WAX AND MINERAL OIL ON FRESH FRUITS AND VEGETABLES BY HIGH TEMPERATURE GAS CHROMATOGRAPHY (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 5 (1983), S. 0 
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    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Paraffin wax and mineral oil coatings were determined on a large number of domestic and imported fruits and vegetables by high-temperature gas chromatography employing a Dexil 300 liquid phase with temperature programming up to 400°C. The surface coatings were removed from the foods by repeated dipping in chloroform. The chloroform extracts were concentrated and analyzed directly by gas chromatography. Identification of the waxes was made by comparison to known paraffin or mineral oil standards. Paraffin wax or mineral oil were found on squash, turnip, cucumber, sweet potatoes, egg plant, and most citrus fruits.
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  • 40
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    ELECTRON MICROSCOPY OF HEAT-INJURED AND REPAIRED STAPHYLOCOCCUS AUREUS (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 5 (1983), S. 0 
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    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Changes in the ultrastructure of Staphylococcus aureus 196E during heating at 50°C in 0.1 M phosphate buffer, and during repair in nutrient medium were studied using transmission electron microscopy. Injury was assessed by differential plating on tryptic soy agar (TSA) + 1% pyruvate and on TSA + 7% NaCl. Injury was 〉 99% in the first 15 min. Mild aldehyde fixation or osmium tetroxide fixation gave good cellular preservation. The observation of ribosome-free areas in all heated cells at all times (≥15 min) of injury is consistent with published reports that rRNA destruction is a primary locus of injury in heated bacteria. Cells heated 45 min or longer, as well as cells starved 1–2 h in buffer at 35°C, generated a variety of internal membranes, typically near the DNA region. At 90 and 120 min, extreme alterations of structure were apparent indicators of cell death. Cells heated 90 and 120 min had virtually no ribosomes, exaggerated internal membranes, and surface blebs. During repair of cells injured 30 min, the population assumed normal appearance in 4 h, although some cells clearly were incapable of repair. After 6 h, the number of cells undergoing division increased. The reappearance of normal ultrastructure paralleled regaining of salt tolerance in the culture.
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    EFFECTS OF CULTURAL CONDITIONS ON THE SYNTHESIS OF SALMONELLA TOXIN (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 5 (1983), S. 0 
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    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The influence of culture age, pH, aeration, and temperature on Salmonella toxin production was investigated using fermentor cultures containing casamino acids-yeast extract as a growth medium. About 75% or more of total Salmonella toxin was synthesized and released when the cultures were harvested during stationary phase of growth. Increased production and release of the toxin was also observed when the cultures were regulated at pH 6.0, 7. 0, or under alkaline control. The optimal temperature for the synthesis of Salmonella toxin was at 37°C; increased aeration of the cultures (500 rpm) appeared to enhance Samonella toxin production.
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    MEETINGS (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 5 (1983), S. 0 
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    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
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    URL: http://dx.doi.org/10.1111/j.1745-4565.1983.tb00461.x
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    SECONDARY METABOLISM AS DIFFERENTIATION (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 5 (1983), S. 0 
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    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Secondary metabolism is the biosynthesis, transformation, and degradation of a wide array of natural products. These low molecular weight organic compounds are generally produced at a restricted phase of the life cycle, often in association with differentiated morphological structures. No unified theory to explain the function of secondary metabolism in the producing organism has been accepted, however one hypothesis that has received widespread attention views secondary metabolites as initiatiors or coordinators of spore formation. A review of the literature indicates that there is ample experimental evidence to nullify this hypothesis. Although secondary metabolite production is often correlated with morphological differentiation, it is not the cause of it. Cellular and chemical differentiation can both be comprehended as different aspects of biological diversification, mediated by Darwinian evolutionary forces.
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    REGULATION OF PERITHECIA PRODUCTION IN FUSARIUM ROSEUM BY ZEARALENONE (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 5 (1983), S. 0 
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    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Zearalenone, a phytoestrogen produced by various species of Fusarium, regulates perithecial formation in F. roseum ‘Graminearum’. The response is concentration dependent, enhancing at low concentrations (1–10 ng) and inhibiting at high concentrations (10–100 μg). The biological activity can be modified by varying the chemical structure of the parent molecule. Zearalenone binds to mammalian estrogen receptor protein competitively with estradiol. Conversely estradiol binds to specific receptor protein from Fusarium mycelium.
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    URL: http://dx.doi.org/10.1111/j.1745-4565.1983.tb00454.x
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  • 45
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    Time and Temperature Parameters of Corn Popping (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: High quality commercial popcorn containing 14.0% moisture was processed in a continuous hot air domestic corn popper. The time required to pop individual kernels ranged from 35 − 120 sec, with 43% of the corn being cooked between 60 and 75 sec. The temperature of the popping chamber ranged from 196 − 277°C. The average temperature at the center of the kernels when they burst was 187°C. The empirical parameters, f and j values for heat transfer were determined.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12810.x
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    A Laboratory and Field Study of the Relationship Between Calcium Sources and Browning in Apple Juice (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Chloride ions added to freshly pressed apple juice at the rate of 0.2 mg/100 mL significantly slowed browning. Levels of chloride considerably higher than this were detected in juice produced from apples of the cultivar Northern Spy which had been sprayed with CaCl2 (44.8 Kg/ha). Juice containing these chloride spray residues browned at a significantly slower rate than juice from apples off control trees. Chelated CaCl2 sprays applied at considerably lower rates of chloride ion (13.6 and 27.2 Kg/ha of formulation containing 6.0% calcium and 10.1% chloride) and chelated Ca(NO3)2 (13.6 and 27.2 Kg/ha of formulation containing 6.0% calcium and 18.6% nitrate) did not significantly change the level of browning from that of the control.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12812.x
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  • 47
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    Kinetics of Hydrolyses of Sorghum Molasses with Dilute Mineral Acids and Oxalic Acid and Melibiose with Oxalic Acid (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Investigations were carried out on the kinetics of hydrolyses of sorghum molasses with dilute mineral acids and oxalic acid and melibiose with oxalic acid at relatively high temperatures. Kinetic equations for hydrolysis of sorghum molasses and melibiose have been derived from the experimentally determined hydrolysis rate constants as functions of the acid concentration and temperature. It has been shown that the hydrolysis activity of oxalic acid is weaker than those of hydrochloric and sulfuric acid, and that the second hydrogen atom in oxalic acid does not significantly participate in hydrolysis.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12814.x
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  • 48
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    Preparation of a Yogurt-like Product Containing Egg White (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The fermentation of liquid egg white by lactic acid bacteria, Lactobacillus bulgaricus and Streptococcus thermophilus, to develop a new yogurt-type product has been studied. Egg white was prepared by pasteurization, blending, and neutralization to minimize antimicrobial activity, and by combining additives to make the media more suitable for growth of lactic acid bacteria. Skim milk, gums (guar gum, CMC, xanthan gum), soymilk, and glucose were studied. Optimum results were obtained when 47.4% egg white was combined with 28.4% alkali treated soymilk. 19.0% skim milk. 1.9% glucose, 2.8% sucrose, 0.5% xanthan gum, and 0.01% vanilla extract. The composition per 100 gram of the final product included 7.52% protein, 0.57% fat, and 62 calories. Microbiological and sensory tests showed the product to be free of pathogens and to have an extended shelf life at refrigeration temperature.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12817.x
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  • 49
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    Impedimetric Estimation of Coliforms in Dairy Products (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: An impedance method was developed for the estimation of coliforms in raw and pasteurized milk, heavy cream, and ice cream mix. Impedance detection times (IDTs) in CM, a medium developed for the impedimetric detection of coliforms, were compared to confirmed Violet Red Bile Agar (CVRBA) plate counts. Correlations of 0.91–0.95 between the two methods were obtained for the four dairy products. The line equations of these relationships were similar for all products. An IDT shorter than 9 hr was indicative of coli- form levels 〉10/mL, while an IDT longer than 12 hr was indicative of levels 〈10/mL. The impedhnetric estimation of coliforms provided the same information as CVRBA counts from dairy products, offering a savings in time and labor.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12818.x
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  • 50
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    Effects of Vacuum and Atmospheric Freeze-Drying on Quality of Shrimp, Turkey Flesh and Carrot Samples (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: To assess a technique of freeze-drying at atmospheric pressure, the quality of shrimp, turkey flesh and carrot freeze-dried by the conventional method in vacua, was compared to that of the same products freeze-dried under atmospheric conditions. Shrinkage, ability to rehydrate, water retention, and color change as well as sensory analyses were used as indices to evaluate the effect of processing conditions. The atmospheric process induced greater quality loss than freezedrying in vacua. However, process techniques to improve upon the quality of the atmospheric freeze-dried products are discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12820.x
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  • 51
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    Electrical Stimulation, Hot-Boning and Prerigor Cookery Effects on Lamb Longissimus Tenderness (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Paired halves of 32 lamb carcasses were either electrically stimulated (ES) or not (NES), then assigned to one of the following treatments: (1) hot-boned, cooked prerigor, frozen and reheated (HEPRC); (2) conventionally chilled and boned, cooked, frozen and reheated (CB-ARC); (3) hot-boned, frozen and cooked (HB); and (4) cold- boned, frozen and cooked (CB). Electrical stimulation lowered (P 〈 0.05) peak force (PF) of chops from CB-ARC, HB and CB treatments. Nonstimulated HB-PRC chops had a lower (P 〈 0.05) PF than ES, HB-PRC chops. Lower (P 〈 0.05) compression values were noted for HEPRC and CB-ARC chops than for HB and CB chops. Electrical stimulation reduced (P 〈 0.05) PF regardless of cooking method. Chops cooked in the microwave had lower (P 〈 0.05) work values than chops cooked in the convection oven.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12822.x
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    Aeration and Its Influence on the Microbial Sequence in Cacao Fermentations in Bahia, with Emphasis on Lactic Acid Bacteria (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Three aeration treatments on cacao fermentations in Bahia produced a basically similar microbial sequence which was influenced by the time and intensity of aeration. An initial, low temperature, semi-anaerobic phase dominated by yeasts and lactic acid bacteria, was superceded by aerobic and thermophyllic bacteria when the fermentations gained heat after aeration. Delay in aeration retarded this change in flora while over aeration accelerated it and, in addition, provoked a second lactic acid bacteria phase towards the end of fermentation. Lactobacillaceae were predominant during the anaerobic period and Streptococeaceae under aerated conditions. This marked, lactic acid bacteria population during the early stages of fermentation is not usual and would account for the lactic and acetic acids produced during this period.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12823.x
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    Water Vapor Permeability of Edible Bilayer Films (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Edible films composed of a water soluble, carbohydrate layer (hydroxypropyl methylcellulose) and various kinds of lipid layers were tested for resistance to water vapor permeability. Films were tested at 25°C and a relative humidity differential of 85%. Films containing solid lipids, such as beeswax, paraffin, hydrogenated palm oil or stearic acid yielded permeabilities of 0.2 g · mil · day−1· mmHg−1 or less which is a smaller value than that for low density polyethylene.
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  • 54
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    Unsaturated Solutions of Sodium Chloride as Reference Sources of Water Activity at Various Temperatures (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: In view of the uncertainty aboui the exact water activity.(aw) of some solutions (saturated and unsaturated) used as references sources, the use of unsaturated NaCl solutions as isopiestic standards for calibration of hygrometers is proposed. It is shown that there is an excellent agreement on the exact value of NaCl solutions between various literature compilations and theoretical models. Further, it is also shown that in the important range (for food related applications) of 15–50°C the aw of NaCl solutions is almost invariant.
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  • 55
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    Partial Characterization of a Crude Enzyme Extract from the Freshwater Prawn, Macrobrachium rosenbergii (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The activity of a crude enzyme preparation extracted from hepatopancreas of the freshwater prawn, Macrobrachium-rosenbergii, was assayed for collagenolytic, trypsinolytic, α-chymotrypsinolytic, and pepsinolytic activities against collagen, lyophilized prawn tissue, and artificial substrates. At optimum pH for each activity, the enzyme preparation had collagenolytic activitiy, slight trypsinolytic and α-chymotrypsinolytic activities; and no pepsinolytic activity. Of the commercial enzymes tested, only collagenase significantly degraded lyophilized prawn tissue. These results suggest that the prawn enzyme preparation may contain a collagenolytic portion which might affect the texture of the prawn.
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  • 56
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    Thermally Induced Gelation of Selected Comminuted Muscle Systems–Rheological Changes during Processing, Final Strengths and Microstructure (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Sols were prepared from comminuted fish (surimi), beef, pork and turkey muscles. Continuous evaluation of changes in structural rigidity and energy damping during heating of the sols from 3° to 95°C was performed in a nondestructive, temperature-controlled Thermal Scanning Rigidity Monitor. Surimi presented major rigidity transitions at 40°. 48° and 65°C; beef at 43°. 56° and 69°C; pork at 44°, 53° and 69°C; and turkey at 50°, 53° and 79°C. All materials exhibited rapid decrease in energy damping (i.e. increase in elasticity) over a short temperature span. Failure testing of gels indicated differences in strength and deformability. SEM micrographs provided an insight into structural features of the gels.
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  • 57
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    Assessment of Autoxidation in Freeze-Dried Meats by a Fluorescence Assay (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A simple and sensitive fluorescence-measuring technique was developed to assess extent of lipid oxidation in freeze-dried meats. Solvent extracts of reconstituted stored samples were assayed by fluorimetry. Spectra of “oxidized” meats show maximum excitation and emission wavelengths of λex = 350 and λem = 440 nm, respectively. At λem of 440 nm, “unoxidized” meats show three peaks in excitation spectrum at λex1= 308, λex2= 318 (max.), and λex3= 350 nm. However, at λex of 350 nm, these samples show a peak at λem = 476 nm. The intensity ratio of λex3 or λem over λex2 are useful as sensitive and reliable “internal standards” of lipid oxidation. Presence of 100 ppm TBHQ (monotertiary butylhydroquinone), absence of oxygen, and compression of meat before freeze-drying, which protect against oxidation also result in corresponding reductions of these ratios.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12834.x
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    Functional Properties of Enzymatically Modified Beef Heart Protein (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effect of enzymatic modification on beef heart protein functionality was examined in model system and frankfurter experiments. Modification of heart myofibrils with ficin was effective in improving protein solubility and emulsification capacity compared to controls. Incorporation of enzyme-modified heart into a meat model system composed of 30% beef heart and 70% beef skeletal meat resulted in improved cooked yields which were equal to controls made with 100% skeletal meat, in both no-salt and 3% salt formulations. Normal (2%) and low (0.5%) salt frankfurters made with 30% enzyme-modified beef heart had significantly greater smokehouse yields and consumer cooked yields than frankfurters made with 30% unmodified heart.
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  • 59
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    Effects of Dielectric and Steam Heating Treatments on the Pre-Storage and Storage Color Characteristics of Pecan Kernels (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Pecan kernels were subjected to steam conditioning and dielectric heating treatments and evaluated initially and during 16 wk of accelerated storage to determine temperature effects on color characteristics. Steam conditioning treatments, which raised kernel temperature to 93°C, caused significantly greater darkening of the kernels initially and during storage than did dielectric heating to 88, 136, and 156°C. Comparison of mean Hunter color values of stored dielectrically heat-treated kernels and kernels that were frozen and maintained as control samples showed a stabilizing influence on kernel darkening by these heat treatments. Lightness (L values) of the kernels was increased by dielectric heating, Hunter a values did not differ significantly from the control, and the hue (θ) of the kernels was increased only by the 156°C dielectric heating treatment.
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    Relative Tryptic Digestion Rates of Food Proteins (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The kinetics of tryptic digestion of different food proteins were studied by measuring trichloroacetic acid soluble peptide release and peptide bond splitting either by proton titration at constant pH or by recording the pH drop in nonbuffered suspensions. The theoretical basis of the pH drop assay was described. Application of this method for comparative studies requires complementary determinations of buffering capacities of the samples and the time course of the reference protein digestion. It was shown that milk powder preparations differed in digestion rates by a factor of two and various lots of commercial soy meals differed as much as by a factor of three. Relative digestion rates of some food proteins from different sources could not be characterized by a single figure.
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    Relative Bioavailability of Dietary Iron from Three Processed Soy Products (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The relative bioavailability of iron from soy flour (SF), freeze-dried soy beverage (SB) and soy concentrate (SC) was determined utilizing a hemoglobin repletion bioassay. Weanling male rats were fed a low iron depletion diet (3.5 ppm Fe) for 4 wk. For the next 2 wk groups of rats were fed repletion diets containing 0, 6, 12, or 18 ppm added iron from ferrous sulfate, SF, SB, or SC. Slope ratio analysis revealed that the relative iron bioavailabilities from SC (92%) and SF (81%) were not different from the reference standard, ferrous sulfate added to a casein-based diet, whereas that from SB (66%) was significantly less (P〈0.01) than the inorganic source of iron. Analysis of results at individual iron levels suggested an iron bioavailability of SC〉SF〉SB.
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  • 62
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    Kinetics of Tannin Deactivation during Anaerobic Storage and Boiling Treatments of High Tannin Sorghums (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Grain from three high tannin sorghums had their moisture contents raised by adding distilled water at 15, 20 and 25% W/W, respectively, and were stored under CO2 atmosphere at 25, 35 and 45°C respectively, for 1–20 days. In another trial, grain from the same high tannin sorghum sources was boiled in water at a ratio of 1g to 3 mL for periods of 10–60 min. Both anaerobic storage and boiling treatments deactivated the tannins with time. Moisture content and temperature levels influenced the rate of tannin deactivation during anaerobic storage. The process of tannin deactivation for both anaerobic storage and boiling treatments followed first order kinetics.
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    The Finite Element Method in Thermal Processing of Foods (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A variational finite element approach using triangular simplex and 2nd order quadrilateral elements was employed to analyze several problem areas that are of practical importance in the thermal processing of conduction heating products: (1) A method was developed to calculate conversion factors for thermal process design applicable to glass jars filled with conduction heating products. (2) The overshooting of temperatures after steam-off was studied, indicating that not including the contribution of overshooting to sterilization values in process design, can lead to gross overprocessing. (3) A method of correcting sterilization values to account for harmonious fluctuations in retort temperature was developed. (4) The air cooling of cans by natural convection was analyzed.
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    Starch-Sugar Transformation During Banana Ripening: The Behavior of UDP Glucose Pyrophosphorylase, Sucrose Synthetase and Invertase (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Starch concentration, sequence of appearance of sucrose, glucose and fructose and activity of some enzymes of sucrose synthesis were followed during ripening of preclimacteric bananas (Musa acuminatd). As starch was degraded sucrose content increased and preceded formation of glucose and fructose. At the same time, while UDP-glucose pyrophosphorylase activity remained constant, activity of sucrose synthetase and invertase increased. The observed sugar and enzyme changes indicated that starch to sucrose transformation via glucose-1-phosphate-UDP-glucose may be an important mechanism for starch disappearance during ripening. The hypothesis was confirmed with thin banana slices infiltrated with [14C(U)]glucose-1-phosphate: the label was incorporated into sucrose three times faster for climacteric than for preclimacteric fruits. Pyrophosphorylase activity and climacteric induced activation of sucrose synthetase could be inhibited by protein and nucleic acids synthesis inhibitors.
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  • 65
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    Computerized Image Analysis of Surface Browning of Pizza Shells (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: An objective measurement using computerized image analysis techniques was developed for determining the level of brownness on the bottom surface of pizzas. Infrared heat processing (327/332°C) was investigated for both wheat and soy-fortified, wheat pizza shells. Moisture, fat, total and unavailable lysine were determined by chemical analysis. A linear function was developed which shows promise for predicting the available lysine content for soy-fortified shells. This function utilizes information taken from the image of the bottom of the pizza. This technique could be useful in cases where a rapid, nondestructive test for available lysine in baked dough is needed.
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  • 66
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    Capsule-Packed Freezing of Cooked Rice and Glutinous Rice Cakes (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Cooked rice and commercial glutinous rice cakes were frozen by a capsule-packed freezing method we developed, then stored. Characteristics of samples frozen by this new method were compared with those of samples frozen in deep freezers (–20°C and –50°C), or chilled in an ordinary (5°C) or Cold Fog refrigerator (0°C). Texturometer measurements, glucoamylase digestion, and X-ray diffraction analysis of specimens thawed to room temperature indicated that the samples prepared by our new method were superior to those frozen in conventional freezers or chilled in refrigerators. Simulation experiments in a program freezer showed that rapid freezing and adequate tempering were characteristic of our capsule-packed method.
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    Physiological Responses of Rats to High Fiber Bread Diets Containing Several Sources of Hulls or Bran (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Fiber-supplemented breads, prepared by replacing 7.5% of the hard wheat flour with field pea, flax or sunflower hulls, wheat bran or microcrystalline cellulose, were evaluated for breadmaking characteristics and physiological effects on rats. Cellulose-supplemented dough and bread resembled the straight-grade wheat bread while pea hull and wheat bran breads were similar to whole wheat bread. Flax and sunflower hulls had adverse effects on dough mixograph properties, loaf volume and crumb characteristics while sunflower hulls also contributed grittiness and aftertaste in taste panel evaluations. The fiber-supplemented breads, when fed to weanling rats, gave similar feed consumptions, weight gains and serum cholesterol levels as rats fed the whole wheat bread. Pea hulls increased daily fecal weight and, with coarse sunflower hulls, decreased dry matter digestibility. Fine wheat bran and fine sunflower hulls in the bread diets were associated with low fecal weight, low fecal volume, high fecal density and high digestibility of dry matter.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb09180.x
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    Effect of Nitrogen Flushing on the Production of Proteinase by Psychrotrophic Bacteria in Raw Milk (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Raw milk was flushed with 100 ml N2 min -1 during storage at 4°C. Microflora (total psychrotrophs, proteolytic psychrotrophs, lactic acid bacteria) in nitrogen-flushed milk exhibited a longer lag phase and slower growth rates than those in milk stored aerobically at 4°C. Although proteolytic psychrotrophs grew in nitrogen-flushed milk, proteinases could not be detected in these milk samples. Proteinase assays and electrophoresis showed extensive proteolytic activity and hydrolysis of β-casein in control milk but no detectable casein degradation in nitrogen-flushed milk, even after storage for 18 days at 4°C. This study shows the potential of controlled atmosphere storage of raw milk for inhibition of the accumulation of proteolytic enzymes from psychrotrophic bacteria.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb09183.x
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  • 69
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    Qualitative and Quantitative Effects of Antioxidants on the Flavor Stability of Oil (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Qualitative and quantitative effects of the common antioxidants, BHA, BHT, PG and TBHQ on the rate of dissolved free oxygen disappearance in soybean oil during storage were studied. The order of effectiveness was BHA, BHT, PG and TBHQ with TBHQ as the most effective. Statistical analyses of the results showed that the effects of BHA and BHT were not significantly different from each other at the 5% level, but BHA or BHT was different from PG or TBHQ, and PG was different from TBHQ. The antioxidant effectiveness of levels of 0, 50, 100, 150 and 200 ppm BHA, BHT, PG or TBHQ was significantly different from one another at the 5% level. The higher the amounts of antioxidants added, the slower the rate of dissolved oxygen disappearance in the oil.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb09185.x
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  • 70
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    Some Theoretical Rheological Characteristics of the Mechanical Signals in Sensory Evaluation of Texture (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: In sensory evaluation of mechanical properties, the gauged object and the tissues in contact (i.e. the hand, mouth, etc.) form a system that can be described by an in-line array of two models, the object's and the tissue's. The hypothetical rheological properties of such combined systems were studied qualitatively using simple phenomenological models with and without failure criteria. It is demonstrated that the mechanical stimulus reaching the human sensory system can be different in both kind and magnitude from the signal produced by testing machines irrespectively of the test geometry. It is also shown how the deformation rate can affect the rheological character of the stimulus and how damage to the sensory system (particularly the teeth) can occur if the deformation rate is not controlled.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb09188.x
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  • 71
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    Production of Red Water-Soluble Monascus Pigments (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Water-soluble and thermal, as well as photo-stable, red Monascus pigments, were prepared by reacting the extracted pigment with aminoacetic acid and aminobenzoic acid. These modified pigments were compared to those using glutamic acid and gelatin as the modifying agents, showing that the colors and stabilities of these modified pigments were similar. Red pigments extracted from the mycelia could be dissolved in ethanol, propylene glycol, or in gelatin solution and freeze-dried. These red pigment concentrates or freeze-dried pigments could also be used as food colorants.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb09191.x
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  • 72
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    Effects of Product Formulation, Processing, and Meal Composition on In Vitro Estimated Iron Availability from Cereal-Containing Breakfast Meals (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effects of breakfast cereal composition, breakfast cereal processing, and breakfast meal composition on relative iron availability from breakfast meals were estimated using an in vitro method. Addition of wheat bran and germ to cereals and meals reduced iron availability. Presweetening caused a slight increase in iron availability. Comparisons among meals containing cereals that were similar except for type of processing showed that processing may affect iron availability. Addition of orange juice to breakfast meals caused a dramatic enhancement of iron availability. Ascorbic acid fortified apple and grape juice increased iron availability but the effect was small compared with the orange juice effect. Studies with purified organic acids showed that ascrobic and citric acids present in the juices caused the observed enhancement of iron availability. Citric acid was a more potent enhancer than ascorbic acid.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb09194.x
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  • 73
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    Isolation and Characterization of the Starch from Four-O'Clock Flower (Mirabilis Jalapa L.) Seed (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Starch was isolated from four-o'clock flower (Mirabilis jalapa L.) seed by an alkaline process and selected physicochemical properties was determined. The nearly spherical starch granules were approximately 1.5–3.0 μm in diameter. The starch had a pasting temperature of 72.5°C, and an iodine affinity of 3.6%. The Bra-bender viscoamylogram and the swelling pattern indicated the starch underwent restricted swelling. The starch contained only trace amounts of phosphate. Solubility in dimethyl sulfoxide was low, but after being treated with bacterial alpha-amylase, the solubility was high. The degree of syneresis of the pasted starch during storage was high and freeze-thaw stability was low. The properties of this isolated small-granule starch differed from other such starches reported in the literature.
    Type of Medium: Electronic Resource
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  • 74
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    Effect of Extended Cook Times on Certain Physical and Chemical Characteristics of Beef Prepared in a Waterbath (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Contralateral beef muscles were prepared in either a 60°C waterbath or a 94°C conventional oven. Waterbath cooked muscles were placed in nylon bags and evacuated prior to cooking; some samples were held in the bath for 2 or 4 additional hours after reaching ternal end-point temperature. Yields were greatest for waterbath prepared samples which were removed from the bath immediately upon reaching internal end-point temperature. Extended cooking times increased collagen solubilization and decreased yields, overall rareness, panel scores for juiciness and flavor and Warner-Bratzler shear values.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb13225.x
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  • 75
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    Physical Characteristics of Pectoralis superficialis from Broiler Carcasses Chilled in Either Water or Sodium Chloride Solutions Under Commercial Conditions (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Broiler carcasses were chilled in water only (control) or brine (NaCl) solutions for 45 min using a three step temperature reduction [21°C (prechill), 13°C, and 1°C] in all possible combinations of 2.5, 5.0, and 7.5% NaCl. Water or brine retention following chilling between any brine treatment and the control did not differ significantly (P 〈 0.05); however, control carcasses had greater driploss. Cooked meat from controls had higher shear force values, lower percent moisture, and lower NaCl concentration than meat from brine treatments. This indicated that all brine treatments tenderized broiler meat. As chill solution temperature was decreased, a more tender product resulted from increased NaCl concentration in the chill solution.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb13226.x
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  • 76
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    Coagulation Test for Cooked Meat Temperature: Effect of Variations in Filtration (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The “Coagulation Test” was studied relative to the effect of variations in filtration treatments on the coagulation temperature and other properties of filtrates obtained from isotonic saline extracts of rare roast beef and cured pork shoulder picnics. As membrane filter pore size decreased and thickness of Celite pad increased, filtration time increased, coagulation temperature increased slightly, biuret protein values and spectrophotometric absorbance values decreased, changes occurred in the number and molecular weight of protein bands, but pH of filtrates was not markedly affected. Results indicated that filtration treatment had no marked effect on the coagulation temperature of filtrates which may be a reflection of the empirical and subjective nature of the “Coagulation Test.”
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb13227.x
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  • 77
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    Chemical and Functional Properties of Blood Globin Prepared by a New Method (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Globin prepared from pig blood cell concentrate by a new method based on heme precipitation with dilute carboxymethylcellulose (CMC)-solution at acid pH showed very good water-binding capacity compared with soy protein, lactalbumin and glutein. Water-holding ability of globin decreased with increasing pH, drastically at pH-value over 6.0, and with increasing ionic strength. Preheating at different temperatures decreased water-binding capacity only slightly. A great increase in viscosity of 5% globin solution occurred between pH 5.2 and 5.8 at 95°C and a firm gel formed. Freeze-dried gels had excellent water-binding capacities compared with unheated samples or samples heated at other pH values. Isoelectric focusing studies showed three or four bands below Ip 7.4 for globins prepared by CMC-precipitation method or cold acetone method and one intensive band near 7.8 for heat-denatured globins.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb13228.x
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  • 78
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    Comparison of the Effects of High and Low Voltage Electrical Stimulation on Quality-Indicating Characteristics of Beef Carcasses (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Electrical stimulation, both high-voltage (HVES; 55OV) and low-voltage (LVES; 35V), resulted in brighter, more youthful appearing color of lean as compared to that of controls (not stimulated). There were no differences attributable to electrical stimulation for marbling or “heat-ring” score. Contrasts were made between LVES-A (35V), LVES-B (60V) and nonstimulated sides. LVES-A resulted in brighter color of lean but lower marbling scores than did LVES-B. LVES-B produced brighter lean color and lower “heat-ring” scores as compared to that of controls. Use of LVES-A resulted in higher marbling scores as compared to that of controls. “Shackled” sides of LVES (both A and B) carcasses had significantly higher incidences of iridescence and two-toning than did the “Free” sides and the controls.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb13229.x
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  • 79
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    Effects of Fat Level and Cooking Method on Sensory and Textural Properties of Ground Beef Patties (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Effects of fat level (14, 19, 24%) and cooking method (electric broiling, charbroiling, conventional oven roasting, convection oven roasting, electric grill frying, microwave cooking) were evaluated with ground beef patties using descriptive attribute and texture profile panels. Higher tenderness and juiciness values were associated with higher fat levels in the patties. Texture profile evaluation indicated the higher tenderness associated with higher fat levels and conventional oven roasting to be due to less hardness, density and cohesiveness during initial biting of the sample. Microwave cooking produced low sensory panel ratings regardless of fat level, while patties cooked by frying had the highest ground beef flavor intensity scores. Major textural properties of cohesiveness, hardness and density were influenced by fat level in a similar manner for all cooking methods.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb13231.x
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  • 80
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    Heat-Induced Changes in Free Amino Acids on Manufacturing Heated Pulps, Purées and Pastes from Tomatoes (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effect of heating on the free amino acid composition of processed tomato products, heated pulps, purées and pastes was examined. The major components of the fresh pulp were glutamic acid, γ-aminobutyric acid, aspartic acid, glutamine and asparagine. The heating process caused about a 40% loss of the total amino acids, which was attributable mostly to decreases in glutamic acid, glutamine and aspartic acid. Neither aromatic amino acids nor basic amino acids decreased in this process. Additional low temperature heating applied to the heated pulp to manufacture purées and pastes caused less effects than the high temperature heating used to prepare the pulp.
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    Carbonyl Levels in Oilseed-Based Beverage Products During Growth of Streptococcus lactis (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Plate count, titratable acidity, water soluble carbonyl (WSC) levels and hexane extractable carbonyl (HEC) levels were evaluated during incubation of Streptococcus lactis 60 at 32°C in reconstituted nonfat dry milk (NDM), peanut flour (PF)/NDM or soy protein isolate (SPI)/NDM blends and a in peanut or soybean milks. Increased heat treatment decreased acid production but did not affect growth of S. lactis in NDM, PF/NDM or SPI/NDM. Differing data trends for WSC synthesis were observed in PF/NDM and SPI/NDM when compared to NDM. The rate of growth, rate of acid production and the WSC level were lower in oilseed milks than in NDM. HEC levels in soybean milk decreased slightly with S. lactis incubation while HEC levels in other products were not significantly affected.
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  • 82
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    A New Model for Describing the Water Sorption Isotherm of Foods (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: This work investigated the applicability in the food area of a new sorption equation recently developed by Ferro Fontán et al. (1982). The equation may be written, 1n (γ/aw) =α (m)-r, where, γ, α and r are parameters to be determined, m is the moisture content, and aw is water activity. It was found that the three parameter equation is able to describe the water sorption isotherm of 18 different foods in an extensive range of aw (up to about 0.95) with only 2–4% error (average) in the predicted moisture contents. Foods examined comprised, among other, oilseeds, starchy foods, and proteins.
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  • 83
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    NEW CONCEPT MISUNDERSTOOD/MISAPPLIED (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14869.x
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  • 84
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    Storage Study of a Gas-Packaged Bakery Product (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: English style crumpets were packaged in the atmosphere of CO2 and N2 (3:2) and stored at 20°, 22°, 24° and 30°C. In all cases, package volume and headspace CO2 concentration decreased during the first week of storage. At 30°C, the volume started to increase after 12 days due to production of CO2 and other metabolites by microorganisms. At 24°C, the volume did not start to increase until after 25 days, while at 22° and 20°C it remained stable or gradually decreasing. Aerobic plate counts and metabolites were higher in the product stored at 30°C for 19 days than those stored at 20°C for 1 month. Product pH after 1 month at 20°C was lower (5.9) than that at 30°C for 19 days (6.5) due, essentially, to the absorption of CO2.
    Type of Medium: Electronic Resource
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  • 85
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    Age-Related Changes in the Collagen of Bovine Corium: Studies on Extractability, Solubility and Molecular Size Distribution (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Bovine skin corium obtained from freshly slaughtered cattle of increasing biological age showed greater resistance to the action of acids, as measured by extractable collagen. Citrate-soluble content of corium from fetal skin was 30.9%, while that of 3 to 6-wk old calf was 6.4% and of 18-month steer was 3.2%. Similar trends were also noted in neutral salt-soluble (NSC) and pepsin-treated, acid-soluble (PSC) fractions. The greater resistance to degradation in biologically older bovine collagen is thought to be directly related to increased cross-link formation. Gel permeation chromatography, using a newly developed μ-Bondagel column, was found to provide a rapid means for separation and determination of molecular size distribution.
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    Microstructure and Hydrodynamic Properties of Soybean Protein Bodies in Solutions (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The changes in the size and shape of soybean protein bodies in different solvent systems were observed, and their influence on hydrodynamic properties in solutions was investigated by capillary viscometer. The intrinsic viscosity of the isolated protein bodies varied with the type of dispersion media; 0.036 cm3/g in CCI4-benzene solution, 0.355 cm3/g in 50% glycerol-water mixture, 0.574 cm3/g in water at pH 7, and 1.18 cm3/g in the aqueous solution at pH 12. The hydration of the protein bodies in different dispersion media was estimated by Oncley's method and Mooney's method. The estimated degree of hydration agreed well with the swelling of the protein bodies as observed by microscope.
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    Improvement of the Functionality of Soy Protein by Introduction of New Thiol Groups through a Papain-catalyzed Acylation (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A novel papain-catalyzed acylation between N-acetyl-L-homocysteine thiolactone (AHTL) and terminal or side-chain amino groups of soy protein resulted in covalent introduction of new sulfhydryl groups and the improvement of protein functionalities. Acylation was carried out with 10% soy protein, 1% AHTL and 0.1% papain (w/v) in the presence of L-cysteine and EDTA as activators for papain, and incubated at pH 10.0 and 20°C for 8 hr. It was proposed that acylation was a two-step process, involving fast transthioesterification to form an acyl thioenzyme, and a subsequent aminolysis step between the acyl thioenzyme and the amino groups of protein yielding peptide or isopeptide linkages. Solubility, emulsifiability, foamability and some Theological properties of the modified soy protein increased with increase in degree of acylation. Only foam stability decreased.
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  • 88
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    Tenderness and Sodium Content of Pectoralis superficialis from Broilers Chilled in Potassium or Sodium Chloride Ice Slush (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Cooked light meat (Pectoralis superficialis) from broiler carcasses chilled (4 hr, with agitation) in 5% (w/w) sodium chloride (NaCl), 5% (w/w) potassium chloride (KCl), or ice slush was evaluated for moisture content, tenderness (shear force), chloride ion (Cl) concentration, and sodium ion (Na) concentration. Water uptake of the carcasses during chilling was determined. Chilling in either salt solution increased cooked meat moisture, increased chloride ion concentration, and decreased shear force values. Sodium level and water uptake were increased by NaCl brine ice-slush chilling. Samples chilled in NaCl had higher chloride concentrations and lower shear force than samples chilled in KCl.
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    A Comparison of Some Properties of Beef and Buffalo (Bubalus bubalis) Meat (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Assessments were made of the meat properties of four muscles of differing connective tissue content, from both Achilles tendon-hung and tenderstretched (suspended from the sacrosciatic ligament) sides of buffalo (Bubalus bubalis) and Brahman–cross steers of similar mean age (51 months) and carcass weight (ca 230 kg). Color measurements indicated that muscles from buffalo were darker although ultimate pH values of the groups did not differ. Adhesion, compression, and Warner-Bratzler peak shear force minus initial yield force values were significantly greater in buffalo than in beef muscles; indicating greater connective tissue contribution to toughness of buffalo meat. Taste panel assessment of muscles of relatively low connective tissue content in beef, indicated that generic differences in tenderness were slight although buffalo meat was less juicy than beef. Flavor and overall acceptability of buffalo meat were significantly less than for beef.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14876.x
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  • 90
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    Effect of Water Activity and Moisture Content on the Stability of Beet Powder Pigments (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effect of water activity (“dry”– 0.84) and moisture content on the stability of beet pigments (betanine and vulgaxanthine I) was investigated in beet powder stored at 35°C. Pigment deterioration followed a first order reaction. Water activity and moisture content had a pronounced exponential effect on pigment stability. A decrease of approximately one order of magnitude in pigment stability was observed when aw was increased from 0.32 to 0.75. Storing the powder at aw of 0.12 or below resulted in practically no deterioration of the pigments over a period of several months. Profound differences in pigment stability were attributed to sorption hysteresis and system composition.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14879.x
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  • 91
    Electronic Resource
    Electronic Resource
    Improvement of the Functionalities of Soy Protein Isolate through Chemical Phosphorylation (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A method of chemical phosphorylation was developed to modify soy protein so as to improve its functional properties. The reaction was carried out by incubating soy protein isolate and cyclic sodium trimetaphosphate in an aqueous solution at pH 11.5 and 35°C for about 3 hours. The reactions ensued were the phosphoesterification of serine residues and the phosphoramidation of lysine residues in soy protein. The phosphorylated soy protein isolate prepared there-from exhibited much improved functional properties in terms of aqueous solubility, water-holding capacity, emulsifiability and whippability. The nutritive bioavailability of soy protein isolate was not impaired by phosphorylation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14882.x
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  • 92
    Electronic Resource
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    Survival of Lactobacillus bulgaricus During Freezing and Freeze-Drying After Growth in the Presence of Calcium (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Two morphologically distinct isolates of L. bulgaricus 1243 (designated F and O), were examined for stability during freezing and freeze-diying following growth in a nutrient broth medium supplemented with varying concentrations of calcium. While cellular morphology did not influence survival during −20°C frozen storage, calcium prevented freezing death in both isolates. Maximum survival occurred at calcium concentrations ranging between 5.4 × 10−3 and 6.7 × 10−3M. Calcium supplemented L. bulgaricus 1243-F displayed a five-fold decline in viable count (3.2 × 108 to 6.1 × 107) due to −20°C freezing, compared with cells propagated in broth without calcium, which declined 200-fold (1.7 × 108 to 6.3 × 105). Mg++ and Mn++ salts failed to exert protective effects. Calcium was ineffective in preventing freeze-injury, since cells displayed decreased acid production in milk following −20°C storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14896.x
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  • 93
    Electronic Resource
    Electronic Resource
    Effects of Color on Aroma, Flavor and Texture Judgments of Foods (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Twenty-nine subjects judged the aroma, flavor and texture of five pairs of foods that were normally colored and either uncolored or inappropriately colored. Subjects were tested during conditions of hunger and satiation and approximately half of the subjects were blindfolded during both test sessions. The data revealed that, in general, appropriately colored foods were perceived to have a stronger intensity and better quality aroma and flavor. The effects of color were significant only for aroma judgments although the same trend was evident for flavor judgments. The state of hunger significantly influenced flavor but not aroma judgments but the pattern of changes did not appear to be related to food color. Judgments of texture quality were not affected by the experimental manipulations.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14899.x
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  • 94
    Electronic Resource
    Electronic Resource
    Comparative GLC-MS Analysis of Phenolic Acids of Selected Tree Nuts (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Phenolic acids were extracted from the nutmeats and/or testae of pine nut, almond, filbert, American Chestnut, a hybrid American chestnut, Chinese chestnut, black walnut, butternut and shagbark hickory and analyzed as their methyl esters/trimethylsilyl derivatives by GLC-MS. Both qualitative and quantitative differences were observed among samples in the acids present with gallic acid being predominant except in pine nut, almond and filbert. Caffeic was the predominant acid in pine nut; protocatechuic acid was predominant in almond and filbert. Phenolic acids isolated and identified were p-hydroxybenzoic, p-hydroxyphenylacetic, vanillic, protocatechuic, syringic, gallic, caffeic and ferulic acids.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14902.x
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  • 95
    Electronic Resource
    Electronic Resource
    Factors Controlling the Deterioration of the Spiny Dogfish Squalus acanthias, during iced storage (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effects of gutting, bleeding, and delay of chilling on the deterioration of the quality of dogfish during iced storage were investigated. The rapid chilling of dogfish prevented the formation of ammonia and trimethylamine in the muscle for at least 12 days; however, the deterioration of flavor, texture, and autolytic changes tended to limit iced storage time to 8–10 days. The changes in muscle lipids presented no serious problem during this period of iced storage. Gutting retarded the sensory changes and bleeding was effective in decreasing the occurrence of blood staining of the subcutaneous muscle.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14905.x
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  • 96
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    Electronic Resource
    Indole in Shrimp: Effect of Fresh Storage Temperature, Freezing and Boiling (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The development of indole, total volatile nitrogen, trimethylamine and total aerobic plate count (APC) in shrimp stored in ice, at 4°C, 12°C and 22° C were investigated. At low temperature storage, final indole levels in severely decomposed shrimp (APC 〉108/g) were much lower than the 25 μg indole/100g shrimp which has been suggested as the defect action level for shrimp decomposition by the Food & Drug Administration. At higher storage temperatures, (12° and 22°C), indole formation was greatly accelerated resulting in very high indole levels. The net result is that while indole levels indicate decomposition, decomposed shrimp may not necessarily contain indole. Frozen storage and cooking had little effect on indole levels in acceptable quality shrimp. Indole is of value in assessing the history of shrimp if high temperature abuse is suspected.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14906.x
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  • 97
    Electronic Resource
    Electronic Resource
    Inhibition of Spoilage Bacteria by Acidification of Soy Extended Ground Beef (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Bacterial isolates from soy extended ground beef were used to test the effect of pH on their growth in trypticase soy broth (TSB), ground beef, and ground beef + 20% textured soy protein (TSP). Growth was measured in TSB acidified with hydrochloric, citric, lactic, or acetic acids at pH levels from 5.4–6.2. After incubation at 4°C for 7 days, acetic acid was determined to inhibit growth to the greatest extent with no growth at or below pH 5.8. Growth response was studied in meat blends at pH levels of 5.4, 5.7, 6.0, and 6.3. Growth was suppressed in ground beef initially at pH 5.4 and in ground beef + 20% TSP initially at pH 5.4 and 5.7. This resulted in an increased shelf life of 2 days in acidified blends.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14909.x
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  • 98
    Electronic Resource
    Electronic Resource
    Factors Affecting the Emulsifying Capacity of Bovine Muscle and Muscle Proteins (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Semitendinosus muscle samples were excised prerigor from 64 crossbred beef animals. Eight animals of each sex condition (bullocks and steers) were slaughtered when they reached age end–points of 8-, 12-12-, 16- and 20-months. The results indicated a significant effect of sex on all hydrometric muscle properties. The values for these traits were generally higher in muscle from bullocks. These differences were especially pronounced in animals 16 months and older. Sex had little effect on muscle pH or the percentages of salt soluble, extractable, and total muscle protein. However, most traits were highly correlated with age. No significant effects of sex regardless of age on emulsifying capacity were noted and many of these traits were unaffected by animal age between 16 and 20 months. Although older animals have less salt soluble protein, its emulsifying capacity is greater and more efficient.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14912.x
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  • 99
    Electronic Resource
    Electronic Resource
    Turkey Quality as Affected by Ovens of Varying Energy Costs (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Energy consumption of microwave, convection, and conventional ovens was monitored as boneless turkey roasts were cooked. The microwave and convection ovens were more energy efficient than was the conventional oven. Total cooking losses and expressible moisture indices did not differ among the roasts. Shear values for microwave roasts were higher than those for convection roasts but were similar to those of conventional roasts. An experienced sensory panel found no differences in doneness, appearance, juiciness, and flavor among roasts after they had been stored in a refrigerator overnight but did find that the microwave roasts were less tender than were the others. A 72-member consumer panel did not express any preferences among the roasts in a multiple-paired comparison test.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14915.x
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  • 100
    Electronic Resource
    Electronic Resource
    Nutrient Retention of Portioned Menu Items after Infrared and Convective Heat Processing (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Portion-controlled menu items were heat processed in infrared and convection ovens to compare the effects of the heating methods upon nutrient retention. Product yields for hamburger and potatoes were significantly greater (P 〈 0.05) after convective heating; for tomatoes, after infrared heating. Nutrients analyzed foi selected menu items included: thiamin, riboflavin, vitamin C, β-carotene, seven fatty acids, 18 amino acids, ammonia, phosphorus, iron and sodium. Several significant differences between the heat processed samples were revealed. The riboflavin and vitamin A contents in hamburger and tomatoes, respectively, were significantly greater after infrared heating. The total amino acid contents were significantly greater after infrared heating for the hamburger patties and cod fillets.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14919.x
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