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  • Wiley  (4,542)
  • Blackwell Publishing Ltd  (1,571)
  • 1980-1984
  • 1965-1969  (6,113)
  • 1925-1929
  • 1966  (6,113)
Collection
Publisher
Years
  • 1980-1984
  • 1965-1969  (6,113)
  • 1925-1929
Year
  • 1
    Electronic Resource
    Electronic Resource
    ON UTILITY - MAXIMIZING TEMPORAL CAPITAL ACCUMULATION PATHS: A RECONSIDERATION OF TINBERGEN'S PROBLEM (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Metroeconomica 18 (1966), S. 0 
    Details
    ISSN: 1467-999X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Economics
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1467-999X.1966.tb00851.x
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  • 2
    Electronic Resource
    Electronic Resource
    LIBRI RICEVUTI (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Metroeconomica 18 (1966), S. 0 
    Details
    ISSN: 1467-999X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Economics
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1467-999X.1966.tb00400.x
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  • 3
    Electronic Resource
    Electronic Resource
    A MODEL OF THE MATURITY PROFILE OF THE BALANCE SHEET (1) (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Metroeconomica 18 (1966), S. 0 
    Details
    ISSN: 1467-999X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Economics
    Notes: In this paper, the expected return-variance of return hypothesis of investment behavior is applied to the problem ot the wealth-holder's choice of the maturity distributions of his assets and liabilities. It is assumed that the only asset forms available to the wealth-holder are bonds homogeneous in all respects except: the dates on which they promise with certainty to pay their face values plus interest in a single lump sum. Bonds are assumed to be available from a continuous spectrm of maturities in infinitely divisible denominations. The wealth-holder is assuined, in addition, to make risky forecasts of the future level of interest rates.Under these assumptions, the wealth-holder's networth is a random variable with given mean and variance. Expected net-worth and its variance are shown to be functions of a set of moments describing the distributions by maturity date of the wealth-holder assets and liabilities, i. e., the wealth-holder views the maturity distributions of his assets and liabilities as statistical frequency functions capable of being described by a set of statistical moments. These moments are then treated as the wealth-holder's decision variables to be adjusted to maximize a utility function over expected net-worth and its variance. Optima 1 values of these moments then describe the optimal maturity profile of the wealth-holder's balance sheet.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1467-999X.1966.tb00398.x
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  • 4
    Electronic Resource
    Electronic Resource
    Alterations in the Contracture Band Patterns of Unfrozen and Prerigor Frozen Ovine Muscle Due to Variations in Post-Mortem Incubation Temperature (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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: Samples of unfrozen and prerigor frozen ovine semitendinosus muscle were incubated for 24 hr post-mortem at six temperature levels between 0 and 4O°C. Examination of electron-micrographs showed that variations in temperature caused muscle fibers to be in various states of contraction. The variations in sarco-mere length of unfrozen and prerigor muscle did not follow any specific course in relation to temperature. All the observed transverse striations were definable components of the sarcomere.Prerigor frozen muscle incubated at 30 and 40°C showed severe disruption of the Z lines. However, Z-line material was observed to be present in a disoriented state. H zones and M lines were observed in all samples, and their boundaries were clearly defined. The lengths of the H zones and M lines were constant among all treatments.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb03252.x
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  • 5
    Electronic Resource
    Electronic Resource
    Interaction of Low-Density Lipoprotein (LDL) from Yolk Plasma with Methyl Orange (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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 surface characteristics of plasma low-density lipoprotein (LDL) in various buffers were investigated by determining the binding of an anionic dye, methyl orange, during equilibrium dialysis at 10°. As the buffer pH increased from 4.5 to 8.6, the binding capacity of native LDL diminished. Additional experiments were carried out at pH 6.5, the normal value for egg yolk and plasma. A plot of dye concentration vs. dye binding by native LDL produced a curve with a shape similar to that for -β lipoprotein from blood. Native LDL, with only about 15% protein, bound as much dye as a pure protein, β-lactoglobulin. The LDL from pasteurized yolk (63 and 64.8°C) bound as much dye as LDL from native yolk. Sodium chloride and sucrose did not restrict the dye adsorption to native LDL. When yolk plasma was treated with bromelain, the dye-binding capacity of isolated LDL was somewhat reduced.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb03254.x
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  • 6
    Electronic Resource
    Electronic Resource
    Histological Studies of Post-Mortem Changes in Sarcomere Length as Related to Bovine Muscle Tenderness (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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 post-mortem muscle contraction on ultimate tenderness was studied in muscles of 12 beef animals of similar weight and grade. State of contraction was determined by measurement of sarcomere lengths. Longissimus dorsi and semimembranosus muscles were observed. Histological samples removed at various intervals post-mortem were treated with ethylenediaminetetraacetate (EDTA) to prevent further contraction. A phase-contrast microscope was used to observe muscle fibers, and sareomeres were measured with a filar micrometer. Muscle contraction patterns of each animal were plotted through a 7-day aging period. State of contraction after 7 days appeared to have a greater influence on subsequent (7 days) tenderness than did state of contraction at time of maximum rigor mortis. Although contraction did not seem to be the factor most responsible for final tenderness, it did appear to have a significant influence. Considerable lengthening of sarcomeres normally occurred during the aging period. Semimembranosus muscles routinely contracted less than longissimus dorsi muscles during rigor mortis, and were more relaxed after 7 days of aging. Semimembranosus muscles were consistently less tender than longissimus dorsi muscles at slaughter, but the reverse was usually true after 7 days.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb03256.x
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  • 7
    Electronic Resource
    Electronic Resource
    A New Pectic Acid Transeliminase Produced Exocellularly by a Bacillus (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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 new type of endo-pectic acid transeliminase was isolated from the culture medium of a strain of Bacillus. The enzyme attacked pectic substances randomly and produced un saturated trigalacturonic acid as the major end product. The optimum pH on either acid-soluble pectic acid or tetragalaeturonic acid was 9.3–9.7, and the enzyme required calcium ions for maximum activity. Strontium was the only other divalent cation which stimulated activity. Trigalacturonic acid was attacked very slowly. The major site of attack of tetragalacturonic acid was the glycosidic bond on the nonreducing end. Unsaturated tetragalacturonic acid was also attacked at the central bond. The cleavage of pentagalacturouic acid occurred preferentially at bond 3, followed by 4 and 2, in order. The glycosidic bond on the reducing end is called bond 1. With unsaturated pentagalacturonic acid, it was concluded that the major site of cleavage was at bond 3, with a much slower rate at bond 2.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb03259.x
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  • 8
    Electronic Resource
    Electronic Resource
    Irradiation of Mangoes. II. Radiation Effects on Skin-coated Alphonso Mangoes (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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 respiratory patterns of skin-coated and uncoated Alphonso mangoes, either unirradiated or irradiated under gaseous atmospheres like air, nitrogen, or carbon dioxide, were studied. The skins were coated with an emulsion made of an acetylated monoglyceride preparation. Skin-coated fruits show physiological damage presumably due to too much inhibition of respiration. This defect is rectified by a spurt in respiratory activity when fruits are irradiated in air or nitrogen. Irradiation in carbon dioxide, which also retards respiration, shows physiological damage which is reversible, the recovery of organoleptic qualities being possible to some extent. Suppression of respiration beyond an optimum level seems to be responsible for irreversible damage to the fruit. Organoleptic evaluation, analysis for fruit constituents, skin color, and pressure tests showed that storage life of the fruit can be increased by combining skin-coating with irradiation under either air or nitrogen.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb03263.x
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  • 9
    Electronic Resource
    Electronic Resource
    Autoxidation of Methyl Linoleate in Freeze-Dried Model Systems. III. Effects of Added Amino Acids (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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: Oxidation of methyl linoleate in a model system based on microcrystalline cellulose was studied in the presence and absence of added amino acids in concentrations ranging from 10-4 to 10-2 moles- of additive per mole of linoleate. All experiments were conducted in freeze-dried model systems, in absence of water; the oxidation was followed manometrically and by determination of diene conjugation. Parallel experiments were conducted on the same systems in the presence of conventional antioxidants including propyl gallate.Certain amino acids, including histidine, p-amino-butyric acid, lysine, and cysteine, had substantial antioxidant activity. The nature of this activity was found to be different from that observed with propyl gallate, since the main, if not sole, effect of the amino compounds was to prolong the induction period and to affect the initial rate of oxidation. No effect was present in the more rapid, bimolecular phase of oxidation; whereas propyl gallate had an inhibitory effect in this later stage also.Kinetic interpretation of the data and the significance of the findings to stability problems in dehydrated foods are discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb03266.x
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  • 10
    Electronic Resource
    Electronic Resource
    Kinetic Behavior and Mechanism of Inhibition in the Maillard Reaction. I. Kinetic Behavior of the Reaction Between D-Glucose and Glycine (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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 kinetic behavior of the Maillard reaction between D-glucose and glycine is discussed, and apparent rate constants–kl, from the induction period of the reaction, and Ka. t, from the steady-phase formation of melanoidins– are estimated. The free energies of activation for two steps with corresponding rate constants K1 and ka t are respectively found to be 26.5 and 26.1 kcal mole-1. Both steps have unfavorable negative entropy of activation. The overall rate expression is〈displayedItem type="mathematics" xml:id="mu1" numbered="no"〉〈mediaResource alt="image" href="urn:x-wiley:00221147:JFDS906:JFDS_906_mu1"/〉where I represents intermediates, g and G respectively glycine and glucose, B the brown products, and k's the rate constants. On the basis of kinetic considerations, hydroxymethyl furfural is ruled out as a major intermediate in the Maillard reaction.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb03269.x
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  • 11
    Electronic Resource
    Electronic Resource
    The Anthocyanin Pigments of Black Raspberries (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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 chemical structure of the major red pigments of the black raspberries, Monger variety, was elucidated. These components were cyanidin-3-glucoside, cyanidin-3,5-diglu-coside, cyanidin-3-diglucoside, and cyanidin-3-rhamnoglucoside-5-glucoside. The pigments were isolated, purified, concentrated, and then separated into individual anthocyanins by column and paper chromatography. The separated anthocyanins were identified by paper chromatographic and spectrophotometric analysis of the individual pigments and their products after specific chemical degradations.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb03271.x
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  • 12
    Electronic Resource
    Electronic Resource
    Use of Carbazole to Determine 5′-Ribonucleotides in Meats (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb03279.x
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  • 13
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    Gas Chromatographic Determination of Anthocyanins and Other Flavonoids as Silyl Derivatives (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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: Gas chromatographic methods were developed for the separation of apigeninidin compounds, pelargonidin, cyanidin, delphinidin, petunidin, and malvidin. Protocatechuie, p-hydroxybenzoic, gallie, vanillie, and syringic acids–which are useful for the identification of particular anthocyanidins–were also amena-able to gas chromatographic analysis. Phlorglucinol could likewise he measured. Separation of rhamnose, ribose, xylose, fructose, ga-lactose, and glucose was good. Except for fructose, the others are common glycosidie sugars and aid in differentiating anthocyanins. Retention times were determined for the monogluco-sides of delphinidin, petunidin, pelargonidin, and malvidin; for a delphinidin glycoside extracted from wild grape hyacinths; and for arhutin, hesperidin, rutin, and quercitrin. Betanin likewise was volatile as the silyl ether. Rhamnetin, catechin, and quercetin yielded good gas chromatographic waves. Phenolphthalein and naphthorescoreinol were sometimes used as internal standards. The silyl ethers or esters above were prepared in pyridine or dimethyl sulfoxide. The data suggest that gas chromatography might he used for preparative as well as for identification purposes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb03278.x
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  • 14
    Electronic Resource
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    Organoleptic Evaluation of Three Phenols Present in Wood Smoke (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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: Guaiacol, 4-methyl guaiacol, and 2,6-di–methoxyphenol, components of wood smoke condensates, were evaluated organoleptically. Mean panel thresholds of the taste and odor in water and the odor in mineral oil were determined for each compound. The majority of the panel characterized the compounds as being smoky in odor and taste, although phecolic characteristics were also present. The relative effectiveness of each compound in the over–all flavor picture was shown by the ratio (concentration in smoke/threshold concentration). Guaiaeol had the largest index, whereas 2,6–dimethoxyphenol, which was present in smoke condensate in greatest concentration, had a considerably lower value. Mixing the three compounds in the approximate concentrations found in the smoke condensate did not give the desirable characteristic aroma. Trace components must also be considered for their effect in the over–all flavor pattern.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb03284.x
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  • 15
    Electronic Resource
    Electronic Resource
    Enzymatic Reducing Pathways in Meat (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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: Methods for measuring reducing capacity of meats are described. These include changes in oxidation-reduction potentials of ground meat and changes in oxygen tension of meat slurries, as well as reduction of metmyoglobin. Except for a small residual utilization of oxygen in meat slurries (ascribed to nonenzymatic oxidation), all reductive activity in meat can be stopped by inhibitors of DPNH oxidation via the electron transport chain. Added DPN accelerates all reductive activity. Metmyoglobin reduction does not occur until oxygen has snbstantially disappeared from the meat.Meat contains little or no snccinate. Added succinate greatly accelerates oxygen utilization, but affects metmyoglobin reduction only indirectly by establishing anaerobic conditions more rapidly. It is concluded that both oxygen utilization and metmyoglobin reduction in meat are normally mediated through DPN.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb03261.x
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  • 16
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    Electronic Resource
    Autoxidation of Methyl Linoleate in Freeze-Dried Model Systems. I. Effect of Water on the Autocatalyzed Oxidation (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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: Oxidation of methyl linoleate was studied in a freeze-dried model system based on micro-crystalline cellulose. Oxidation was followed manometrically in samples adjusted to various water activities ranging from approximately 0 to approximately 0.6.Water was found (as determined from induction period and rate data) to have an inhibitory effect on the oxidation reaction, varying with water activity up to values of 0.5.Evaluation of the rate data indicates that the inhibitory effect of water is most pronounced in the initial stages of oxidation, including the period during which the hydroperoxide decomposition follows monomolecular decomposition kinetics. Possible interpretations of the observed water effect and its significance to the general problem of lipid oxidation in dehydrated foods are discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb03264.x
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  • 17
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    The Texture of Ice Cream 2. Rheological Properties of Frozen Ice Cream (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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 creep behavior of frozen ice cream can be represented satisfactorily by a six-element model. The parameters involved are the instantaneous elasticity (E0), two elastic moduli (E1 and E2), and two viscosity components (η1 and η2) associated with retarded elasticity, and a Newtonian viscosity (ηN). From the effect of fat, overrun, and temperature on the magnitude of these parameters it is suggested that E0 is affected primarily by the ice crystals, E1 and η2 by the weak stabilizer-gel network, η1 by protein-enveloped air cells, η1 by the fat crystals, and ηN by both fat and ice crystals. When ice cream mix is whipped and frozen, the fat globules undergo some coagulation from rupture of the protective protein-emulsifier layer around the globules. Coagulation is hindered by the simultaneous conversion of water to ice.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb01926.x
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  • 18
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    The Texture of Ice Cream 3. Rheological Properties of Mix and Melted Ice Cream (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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: Fat coagulation begins when ice cream mix is frozen and whipped. The effect is hindered by the simultaneous conversion of water to ice. When frozen ice cream thaws, the ice crystals disappear so that coagulation is able to continue. It leaves a melt with a weak structure which differs from the fat network present in the original mix. This is snbstantiated by the eomparative creep behavior of mix and melt at low rates of shear. The creep behavior of melted ice cream is represented by a mechanical model containing 4 elements: instantaneous elastic compliance, J0; a retarded elastic compliance, J1, comprising an elastic modulus, E1 and a viscosity, π1; and a Newtonian compliance, t/πN, where t is time and πN is the Newtonian viscosity. Ice cream mix requires 6 elements since an additional elastic modulus, E2, and a second viscosity, π2, are associated with retarded elasticity. These additional elements are attributed to globules of 0.5 μ or less, which are separated by only a few Angstroms after flocculation rather than the 50 Å or more separating larger globules. Structure recovery in mix after it has been subjected to high shear indicates pronounced flocculation in the static emulsion. Weak forces of attraction hold the globules together within the flocculate.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb01927.x
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  • 19
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    Some Catechins and Proanthocyanidins in the Cores of Bartlett Pears (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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 catechins and two proanthocyanidins were isolated from the cores of Bartlett pears. The cateehins, (+)-catechin, and (-)-epicateehin were obtained in crystalline form. Proanthocyanidin P-l was found to he identical with the major proanthocyanidin of cacao beans. Proanthocyanidin P-2 was found to consist of at least three flavan units. Treatment of proanthoeyanidin P-2 with sulfurous acid yielded proanthocyanidin P-l.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb01931.x
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  • 20
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    Acrylamide Gel Disc Electrophoretic Patterns and Extractability of Chicken Breast Muscle Proteins During Post-Mortem Aging (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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: Acrylamide gel disc electrophoretic patterns of water-soluble extracts consistently showed the presence of 2–4 fast-moving, faint components which increased in relative intensity with post-mortem aging. The electrophoretic patterns of salt-soluble and urea-soluble extracts showed no corresponding pattern changes. The extractability of unbuffered water-soluble proteins was less at 24 hr postmortem than at 30 min post-mortem in breast muscle obtained from seven 7–10-week-old chickens. The percentage of dialyzable pep-tides in the water-soluble extracts and the percentages of salt-soluble and urea-soluble proteins in those extracts remained fairly constant during a 24hr post-mortem aging period.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb01892.x
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  • 21
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    Anthocyanins of the Garden Huckleberry, Solanum guineese (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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 anthocyanin pigments of the garden huckleberry (Solanum guineese) were isolated and identified from their chromatographic, spectral and chemical properties. The major pigment was petanin (petnnidin-3 (p-coumaroyl rutinoside)-5-glucoside) (93%). The minor pigments were petunidin-3-rutinoside-5-glucoside (3.5ys), negretein (malvidin-3 (p-coumaroyl rutinoside)-5-glucoside (2.0%), and a new compound, guineesin, petunidin-3-rutinoside-5-glucoside acylated with two molecules of p-coumaric acid (1.5%).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb01898.x
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  • 22
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    Effects of Modified Storage Atmospheres on Ascorbic Acid and Other Quality Characteristics of Spinach (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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: It has been shown that gas composition and temperature of the atmosphere can affect respiration and the quality of vegetables. This study was undertaken to determine the effect of these factors on the storage quality of spinach and New Zealand spinach. Both showed typical respiratory drift curves. Increasing CO2 around New Zealand spinach reduced respiration rate, and product in 13% CO2 was not acceptable after one week. A gas containing 9.5 % CO2 and 3.3% 0, was compared with air at 34 and 45°F. The leaves tended to increase in oxalate but this increase was not related to ascorbate reduction. Samples in controlled atmosphere had fewer microorganisms than air samples at the same temperature.The ascorbic acid content of the leaves was affected by atmosphere, temperature, and time. Oxygen depletion of the atmosphere resulted in a marked decrease of ascorbic acid. When oxygen content was maintained at 3.3% by intermittent flushing, the leaves retained their ascorbic acid. This phenomenon was intensively investigated with addition of analysis for dehydroascorbic acid. Since the total of dehydroascorbic and ascorbic acids did not vary with atmosphere composition, it was concluded that modified storage atmospheres neither improve nor impair antiscorbutic value.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb01896.x
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    Lemon Oil Analysis. I. Two-Dimensional Thin-Layer Chromatography (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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: Recent refinements in thin-layer chromatography (TLC) provide the analytical chemist with an inexpensive, convenient, and rapid method for obtaining basic information on the condition of cold-pressed citrus oil samples. Simple TLC distinguished lemon and lime oils from all other citrus oils. Two-dimensional TLC was used to distinguish between lemon and lime oils. Distilled lemon oils were characterized by their deficiency of UV fluorescence.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb01909.x
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  • 24
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    Removal of Bacteria from Food Raw Materials by Electrophoresis (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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 determine proper conditions for removal of bacteria from food by electrophoresis, a microscopic study was made of the influences of electrical double layer, intensity of electrical field, electric density gradient, pH of the buffer solution, ionic strength of buffer solution, stage of growth of bacteria, and anion surface-active agent upon the electropboretie mobility of some species of bacteria. The effect of the electrical double layer between the electrophoretic cell wall and bacterial solution was determined. The observed mobility of the bacteria was smaller at the upper and bottom sides of the cell than the true mobility, and was larger at the center of the cell. The migration velocity (μ/sec) of the bacterial cell is proportional to the intensity of the electric field. The mobility of the bacteria increased at random with increased voltage. The mobility of the bacteria varied directly with the pH value of the buffer solution in which they were suspended. With increase of ionic strength of buffer solution, the mobility of bacterial cells decreased for each species of bacteria used. The mobilities of some sporeforming bacteria varied at various stages of the growth period: mobility increased rapidly after germination and during the logarithmic phase, decreased for vegetative cells in the stationary phase, and decreased much more as the cells entered the sporeforming stage. Bacterial mobility was increased substantially by sodium tetradecyl sulfate.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb01911.x
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  • 25
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    Heat Inactivation of Staphylococcal Enterotoxin A (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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 large batch of enterotoxin A from Staphylococcus aureus strain 196-E was prepared in easamino acid medium and concentrated 13.5 times by dialysis under polyethylene glycol. Concurrent tests on heat inactivation of this toxin were conducted with monkeys and cats. The heat inactivation curve based on the cat emetic reaction to intraperitoneal injection ean be expressed as a straight-line semi-logarithmic curve with a slope (z) of 48° F to traverse one log cycle of time and a resistance at 250°F of 11 min (F49250=11 min). The heat inactivation curve based on the monkey emetic reaction to oral feeding was F49250= 8 min. The heat resistance tests based on the two test animals are in remarkable agreement. Cats were found to be considerably more susceptible to the toxin by injection than were monkeys by feeding. The implication of these tests in relation to heat processing of foods is discussed, and preliminary indications are that the processes given commercially canned foods in which the organisms will grow are sufficient to destroy the toxin.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb01938.x
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  • 26
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    Relative Prevalence of Bacterial Agents and Histopathology in Passed and Condemned Poultry Carcasses and Livers (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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: Although postmortem inspection (organoleptic examination by seeing, feeling, and smelling) of market poultry contributes significantly to the assurance of wholesomeness of the meat, such assurance is relative and not absolute. A significantly higher incidence of salmonellae in the cecal area of the intestines of condemned carcasses than in passed carcasses was found in chicken fryers but not in chicken hens or turkeys. Although no single genus of bacteria in the liver was correlated with disposition, the presence of “one or more species” of bacteria in livers was significantly correlated with gross pathology sufficient to cause condemnation. Each of eight separate species of organisms in livers was significantly correlated with condemnation of the carcass for septicemia-toxemia or inflammatory process. Certain isolates were found in a significantly greater percent of normal livers, suggesting that these are “normal” flora and not associated with disease. Livers that were grossly normal were found to have significantly fewer histopathologic lesions than livers condemned for gross pathology, which, in turn, had fewer lesions than livers from condemned carcasses. No single histopathologic process in the liver was correlated with its condemnation, whereas the category of “one or more lesions” was so correlated. The presence of each of three histopathologic processes as well as “one or more lesions” in the liver was also significantly correlated with condemnation of the carcass. The presence of at least one or more species of bacteria was correlated with at least one or more forms of histopathology, but no specific species of bacteria was correlated with specific histopathologic lesions. Inspection failed to detect numerous livers with histopathologic lesions of varying degrees of unwholesomeness, and, conversely, resulted in condemnation of livers in which no histopathologic evidence of unwholesomeness was detected. Inspection did not detect livers harboring a variety of bacteria of unknown significance.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb01940.x
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  • 27
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    Lipid Hydrolysis in Unblanched Frozen Peas (Pisum sativum) (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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: Data on hydrolytic changes in the lipids of unblanched (enzymatically active) peas in the range –5 to –20°C are presented. The Q10 value for the formation of free fatty acids between these temperatures is about 2.5. The corresponding value for development of off-flavor is about 3.0. Both values are considerably lower than those typical for deteriorative non-enzymatic reactions in blanched vegetables.Gas chromatographic analysis of the free fatty acid fraction demonstrates further that there is an apparent preference for hydrolysis of polyunsaturated acids. This tendency is especially evident in the lower part of the temperature range studied. A corresponding increase of the proportion of saturated acids in the unhydrolyzed fat can be shown. No net change of any single acid in the combined lipid fractions is observed, except for linoleic and linolenic acids, which decrease somewhat after long storage at the higher temperatures. This indicates a substantial breakdown into smaller molecules.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb01891.x
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  • 28
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    The Effect of Pre-Slaughter Environmental Temperature and Post-Mortem Treatment Upon Some Characteristics of Ovine Muscle. II. Meat Quality (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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: Samples of unfrozen and pre-rigor frozen ovine longissimus dorsi muscle, obtained from animals subjected to various pre-slaughter temperatures, were incubated at temperatures ranging from 0 to 40°C for 24 hr post-mortem.Pre-slaughter treatment had no effect upon shear value, exudate loss during storage or cooking loss.Post-mortem treatments—incubation temperature and pre-rigor freezing—each had a significant effect upon all traits examined. The shear values of unfrozen muscle decreased with increasing incubation temperatures from 0 to 10°C, remained constant from 15 to 30°C, and fell for 40°C. By contrast, shear values for pre-rigor frozen muscle increased for temperatures from 0 to 20°C and fell sharply between 20 and 40°C. Exudate and cooking losses increased with increasing incubation temperatures for both unfrozen and pre-rigor frozen muscle. Pre-rigor freezing brought about an increase in exudate and cooking loss.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb01895.x
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  • 29
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    The Relation of Structure to Antioxidant Activity of Quercetin and Some of Its Derivatives I. Primary Activity (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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 primary antioxidant activity of quercetin and some of its derivatives was studied in the 36–70°C range in dry systems, using two fatty-ester substrates, respectively with linoleate and linolenate, as the main constituent undergoing oxidation. Metal contamination was avoided as far as possible, and any residual traces of metals in the thoroughly purified esters were chelated with citric acid.Methylation of the 3, or 5, or 3 and 7, or 5 and 7 hydroxyls of the quercetin molecule led to considerable reduction of the antioxidant activity, while reduction due to methylation of the 7 hydroxyl was slight. Methylation of the 3′, or 4′, or 3′ and 4′ hydroxyls, or of any single hydroxyl of the B ring, and of an additional hydroxyl or hydroxyls of the A ring, led to a drastic reduction (to 11% or less); the 3,7,3′,4′ tetramethoxy derivative was found to be completely inactive. Hydrogenation of the 2,3 double bond resulted in an antioxidant (dihydroquercetin) with only about half the activity of qnercetin.The primary antioxidant activity of quercetin seems to be a function of the molecule as a whole and cannot be regarded as an additive property of active hydroxyls. The effect produced by methylation of a particular hydroxyl may, however, be related to the probability of formation of a stabilized free radical by the hydroxyl in question.The type of the substituted alkyl radical had little or no effect on the activity of the derivative, but replacement of a hydroxyl with hydrogen failed to produce the same effect as methylation of the same hydroxyl.No indication was found of pro-oxidant activity of the meta-hydroxyl grouping in the A ring.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb01897.x
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    Studies in Meat Tenderness II. Proteolysis and the Aging of Beef (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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 proteolytic changes which occur in the longissimus dorsi muscles of beef carcasses during 30 days' aging at 2°C give rise to a mean increase of nonprotein nitrogen of 0.045mM/g meat, representing a degradation of 2.3% of the meat protein. The tenderizing and proteolysis which occur during aging are not related, for differences in the rates of tenderizing among carcasses arc not paralleled by similar differences in the rates of proteolysis. Bacterial action is not responsible for the observed proteolytic and tenderizing changes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb00467.x
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  • 31
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    Relationship of Specific Gravity to the Enzymatic Activity and Phenolic Content of Potatoes (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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 relationship of specific gravity to the phenolic content and enzymatic activity of Ontario potatoes grown in each of two consecutive years was studied. Phenolic content was found to be highest in tubers of highest specific gravity. Cytochrome oxidase activity tended to increase with increasing specific gravity up to the highest level, but, in each of the harvests studied, eytochrome oxidase activity dropped at the highest specific gravity level. Polyphenol oxidase, in relation to specific gravity, showed a trend opposite to that of cytochrome oxidase. Polyphenol oxidase activity decreased significantly with increasing specific gravity.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb00471.x
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  • 32
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    Solubility and Electrophoretic Behavior of Some Proteins of Post-Mortem Aged Bovine Muscle (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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 solubility characteristics and starch gel electrophoretic properties of intracellular bovine muscle proteins from the longissimus dorsi and semitendinosus muscles were investigated during a 336-hr post-mortem aging period. The relationship of solubility and electrophoretic behavior to post-mortem tenderization was also investigated. In the semitendinosus muscle, the solubility of sarcoplasmic protein was highest at slaughter and decreased as post-mortem aging proceeded, but no change was observed in the longissimus dorsi muscle. Fibrillar protein was least ex-tractable at 24 hr post-mortem, but its solubility was significantly higher at 168 and 336 hr than at 24 hr post-mortem in both muscles studied. The amount of extractable fibrillar nitrogen was negatively related to Warner-Bratzler shear values as post-mortem aging proceeded. The increase in amount of soluble fibrillar nitrogen during the post-mortem aging periods of 24-168, 24-336, and 168-336 hr was positively related to the decrease in shear value for the respective periods. Fifteen zones were definable in the starch gel electrophoretic patterns of the sarcoplasmic proteins. At the pH used in this experiment, most of the zones were anionic. These anionic zones exhibited more discrete boundaries in the latter stages of aging, and certain new zones appeared or increased in intensity as aging progressed.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb00470.x
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  • 33
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    Measure of Shear and Compression Components of Puncture Tests (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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 study was designed to separate and measure the compression components (proportional to area) and the shear components (proportional to perimeter) of a simple puncture test. Two sets of punches were used (one with a constant area and a variable perimeter, and the other with a constant perimeter and a variable area) to measure the compression and shear components in puncture tests on foam plastic board and representative foods. The puncture force for both can be expressed by the equation F = K,P + K,A + C, where K., K, and C are constants, P is the perimeter of the punch, and A is the area of the punch. K, represents the shear coefficient and Kc the compression coefficient of the food being tested. For a given punch, F depends upon K, and K, which are properties of the material being tested. For a given material, F depends on the perimeter and area of the punch. These results can be used as a basis for design of punch shape and size in a practical puncture test. The shear component of a puncture test can be increased or decreased relative to the compression component by manipulating the perimeter/ area ratio of the punch.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb00494.x
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  • 34
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    Complexes of Dye and Soy Protein as Substrate for Proteolytic Enzymes, and Simple Calorimetric Determination of Their Activity (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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: Insoluble dye-protein complexes like carmine-fibrin, were prepared from soybean oil meal and various dyestuffs. Soy-carmine and especially soy-amido black were the most suitable substrates for proteolytic enzymes, tinting the test mixtures only after digestion of the proteins. They are easier and simpler to prepare than carmine-fibrin. These soy-dye complexes may be used in qualitative, semi and quantitative calorimetric determination of the activity of proteolytic enzymes.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb15410.x
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  • 35
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    The Fatty Acid Composition of Commercially Hydrogenated Fish Oils (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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: Five samples of industrially hydrogenated fats of marine origin were analyzed for fatty acid composition by the combined methods of group-separation by thin-layer partition chromatography followed by gas-liquid chromatography of each group.The general fatty acid composition was 30–45% saturated acids, 45–55% monoenoic acids, and lo-20% polyenoic acids. A substantial part of the polyenoic acids were trienoic acids, the rest dienoic. The presence of tetraenoic acids could be ascertained in the low-melting samples (mp 30–32°C).
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb15413.x
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  • 36
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    Quantitative Aspects of the Interaction of Carrageenan and Other Hydrocolloids with Polyvalent Cobalt Complexes (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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: Carrageenan, other sulfated polysaccharides, and carboxylic acid polysaccharides react with hexol nitrate, hexamine cobaltic chloride, and tris-(ethylenediamine) -cobalt III chloride in aqueous solution to give precipitates which exhibit differential solubilities in solutions of simple salts. The turbidity (optical density) produced when the hydrocolloids are mixed with these cobalt complexes is proportional to the amount of hydrocolloid present. Salts inhibit the reaction, and, generally, the order of inhibition is: monovalent cations 〈 divalent cations 〈 trivalent cations.The temperature and pH of the reaction medium greatly influence the final turbidity developed. Generally, the complexes formed through the reaction of the sulfated polysaccharides and the cobalt complexes are less readily dissolved by solutions of simple salts than those formed by the carboxylic polysaccharides and the cobalt complexes. Neutral polysaccharides are not precipitated by the cobalt complexes, hence three component systems containing a sulfated, a carboxylic, and a neutral polysaccharide can be resolved and the individual components determined quantitatively. Good resolution was obtained with a mixture such as carrageenan (sulfated) plus algin (carboxylic) plus locust bean gum (neutral).Quantitative assay of those polysaccharides which form precipitates (turbidity) with the complexes can be done either by measuring the turbidity developed or by determining spectrophotometrically the amount of cobalt complex cation bound. These colored complexes have sharp absorption maxima: hexol nitrate, max = 490 mμ; hexaminecobalt chloride, max = 475 mμ; and tris-(ethylenediamine)-cobalt III chloride, max = 470 mμ.
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    Reactivities of Lipid Solvents with Thiobarbituric Acid (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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: Methyl alcohol, ethyl alcohol, chloroform, diethyl ether, petroleum ether, cyclohexane, and carbon tetrachloride were tested for reactivity with thiobarbituric acid. Pigments with absorption maxima at 450 and 532 mμ were readily formed from petroleum ether and diethyl ether; methyl alcohol, ethyl alcohol, chloroform, and hexane reacted, but to a lesser extent; carbon tetrachloride was unreactive. The production of these malonaldehyde-like compounds, presumably from contaminants in the solvents, was increased by heating.
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  • 38
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    Sensory Analysis of Odor Qualities in Terms of the Stereochemical Theory (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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: In correlating chemical constitution with odor character, the matching-standards method of Schutz was modified for use with the seven primary odors of the stereochemical theory. Information is given regarding suitable standard chemicals, threshold concentrations, and matching odor intensities. This method of odor analysis provides, for any unknown odor, a set of seven numerical values representing the similiarities between that odor and each of the seven standards. Odor analyses are reported for the seven standards themselves, for mixtures of two or three standards, and for 21 compounds closely related in odor to one or another of the standards. The analyses by the panel agreed well with literature descriptions of the odors. The method was further applied to analyzing a series of 18 compounds with complex odors involving two or more primes, compounds with odors disputed in the literature, and compounds with no description at all. Examples are mentioned of the similar odors of isosteric compounds, and the divergent odors of isomers. The experimental findings are generally in keeping with the stereochemical theory.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb15424.x
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  • 39
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    Enrichment of Volatile Samples by Syringe Collection (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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: Volatile samples for gas chromatographic analysis can he collected and enriched by slow passage through a gas-syringe barrel packed with solvent-dampened cotton. Then the condensate can be injected into a gas chromatograph directly from the same syringe.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb01935.x
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  • 40
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    The Carotenoids of Muskmelons (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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 carotenoid mixture of orange-fleshed muskmelons consisted predominantly of β-carotene. γ-Carotene was the next most abundant constituent. Small amounts of phytoene, phytofluene, α-carotene, lutein, zeaxanthin, violaxanthin, luteoxanthins, and apparently neoxanthin were found. Monols and monoepoxide dials were found in small amounts, and a fraction, perhaps monoepoxide monols, in very small amount. In the ripening of the fruit there is a considerable buildup of p-carotene, and to a lesser extent of β-carotene.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb01937.x
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  • 41
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    Effect of Soaking and Germinating on the Nutritive Value of Navy Beans (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effect of soaking or germination on the protein content, trypsin inhibitor activity, and hemagglutinin activity of navy beans was studied. Soaking navy beans for 1–4 days decreased the trypsin inhibitor activity, and especially the hemagglutinin activity. The decrease in protein content due to soaking did not account for all of the decrease in anti-trypsin and hemagglutinin activity. No significant changes were observed in hemagglutinin activity due to germination, although some decrease in the trypsin inhibitor activities of germinated beans was noticed. Protein content increased progressively in beans germinated l-4 days, and decreased in beans soaked 1–4 days. Rats fed raw, soaked, and germinated navy beans as a source of dietary protein lost weight and died 8–16 days after the beginning of the experiment. It is concluded that soaking prior to heating is not necessary to eliminate the toxicity of navy beans.
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  • 42
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    The Influence of Metallic Ions on the Autoxidation of Oxymyoglobin (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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 autoxidation rate of purified oxymyoglobin is extremely variable. Part of the variability has now been traced to contamination of the oxymyoglobin preparations with metals, particularly copper. Copper added in amounts equimolar to the oxymyoglobin concentration resulted in a 25X increase in the autoxidation rate constant. Iron and zinc were much less active than copper in catalyzing the autoxidation. A variety of conditions known to accelerate the autoxidation of oxymyoglobin were tested to see whether the acceleration was due to contamination with metals.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb01890.x
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    The Effect of Pre-Slaughter Environmental Temperature and Post-Mortem Treatment Upon Some Characteristics of Ovine Muscle. I. Shortening and pH (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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 study was made of the effect of various postmortem incubation temperatures upon some physical and chemical characteristics of ovine muscle obtained from animals subjected, before slaughter, to various environmental temperatures. Unfrozen and pre-rigor frozen muscles were studied.Pre-slaughter treatment did not significantly affect muscle shortening or pH after 24 hr of incubation of unfrozen or pre-rigor frozen muscle. Incubation temperatures significantly influenced the rate of change of pH and shortening as well as the final values obtained after 24 hr. These values were also affected by pre-rigor freezing and subsequent thawing. Minimum shortening in unfrozen muscle occurred at incubation temperatures between 5 and 20°C. For pre-rigor frozen muscle, shortening values increased with increasing thawing temperatures. Unfrozen and pre-rigor frozen muscle incubated at temperatures between 0 and 40°C showed similar pH patterns after 24 hr, with minimum values for temperatures between 5 and 20°C.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb01894.x
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  • 44
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    Deterpenation of Citrus Essential Oils by Solvent Partition with Dimethyl Sulfoxide (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A comparison of deterpenation of cold-pressed lemon and orange oils by silicic acid, steam distillation, and dimetbyl sulfoxide (DMSO) partition is presented. The recoveries by each method for lemon and orange oils and the ultraviolet absorbance of the orange oil fractions are given. Deterpenation by DMSO compared favorably with the steam-distillation and silicic acid methods. The recoveries of 34 naturally occurring citrus constituents from aqueous DMSO after solvent partition with pentane are presented to indicate the separation capabilities of DMSO for flavor and aroma studies in citrus and citrus products and possible application to residue analyses.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb01899.x
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  • 45
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    Pressure Losses and Rheological Properties of Flowing Butter (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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 pressure losses and rheological properties of butter flowing through stainless-steel tubing were investigated. Since viscosity is a measure of internal resistance to flow, an extrusion riscometer was constructed to measure apparent viscosity. The apparent viscosity was calculated from the extrusion viscometer data using the Hagen-Poiseuille equation for flow through tubing. Flow profiles were obtained by alternately forcing butter of different colors through the various lengths of tubing at different temperatures. The velocity gradient was small within the butter except near the wall. A linear relationship was found between the logarithm of apparent viscosity and the logarithm of bulk velocity for a range of 0.001 to 1 ft/sec. The average slope of the regression line was –0.846. As the length of the tubing increased, the average apparent viscosities decreased, though at a decreasing rate. Very small differences were found between the apparent viscosities obtained with 10.5.in. and 14.0.in. lengths of tubing. The influence of temperature on the logarithm of the apparent viscosity was found to be linear, having a slope of -0.059 for the range of 55–75°F. A general empirical equation was determined relating the influence of bulk velocity (v, ft/sec) and temperature (T, °F) to the decrease in apparent viscosity (η, lb/ft see):log η= 4.762 – 0.846 log v– 0.59 T which is considered valid for temperatures between 55 and 75°F.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb01900.x
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  • 46
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    Further Study on the Immunogenicity of Farm-Processed Cocoa (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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: Beans and pulp from cocoa were subjected to laboratory fermentation reproducing farm-processing conditions. A parallel was noted between the gradual decrease of the sugars content and the progressive disappearance of immunological activity when unfermented, in. completely-fermented, and fully-fermented bean extracts were compared. The saccharidic nature of the antigens was evidenced through staining with Schiff's reagent on gel electrophoretogram, paper chromatography, and acid hydrolysates.One of the two antigens, Fraction A, is present in unfermented bean extracts; both antigens yield glucose only when they are subjected to an acid hydrolysis.Dialysis showed that the only antigen (Fraction E) found in incompletely fermented bean extracts is a molecule smaller than that of the Fraction B found in unfermented extracts. Beans adequate for the chocolate industry did not show an immunogenic component. A rapid and simple ring test is proposed for determining the degree of fermentation (quality of the farm product) of cocoa beans.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb01917.x
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  • 47
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    Changes in Aldolase Activity in Cod and Haddock During Frozen Storage (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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 aldolase activity of cod and haddock flesh is significantly reduced by freezing and thawing, and falls progressively during storage at -14°. During both rigor mortis and frozen storage at -14°, much of the aldolase activity becomes inextractable in water.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb00498.x
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  • 48
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    Effects of Environmental Temperature and Humidity During Growth on Muscle Properties of Two Porcine Breeds (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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: Studies were conducted on the muscle properties of pigs reared in one of several combinations of environmental temperature and humidity. Longissimus dorsi muscle of pigs reared in alternating temperatures (29 and 18°C) was inferior in structure to that of pigs reared in 29 or 18°C constant temperatures if the relative humidity was low (30%). High relative humidity (85%) during growth tended to improve muscle structure and tenderness (68 and 72°C cooking temperature), regardless of environmental temperature. Breed-treatment interactions for muscle structure score indicated that Poland China and Hampshire pigs differed in response to environment. Breed comparisons over all treatments revealed that muscle from Poland China pigs was less tender than muscle from Hampshire pigs when it was heated to 60°C. The data on tenderness suggest that the major environmental effects were exerted on the muscle constituents which are susceptible to high cooking temperatures (protein hardening range) whereas the breed differences were evident at low cooking temperatures (collagen shrinkage range).
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb00497.x
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  • 49
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    Effect of Bivalent Metals on the Production of Aflatoxins in Submerged Cultures (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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: Optimum growth and maximum aflatoxin production by Aspergillus flavus were obtained on a basal medium containing 0.8 mg of zinc per liter. The effect of several other trace metals on the toxin production was evaluated. Aflatoxin production was inhibited by the presence of barium ions in the medium. Cadmium ions, in contrast, stimulated aflatoxin production.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb00517.x
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  • 50
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    The Precursors of Chocolate Aroma: Changes in the Sugars During the Roasting of Cocoa Beans (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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 destruction of reducing sugars during the roasting of cocoa beans was investigated and found to be almost complete. The significance of this observation is discussed in relation to the possible role played by the reducing sugars in the deamination of the free amino acids of the cocoa bean, and to flavor development.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb00480.x
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  • 51
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    Effect of Sulfite and Ascorbic Acid on Mushroom Phenol Oxidase (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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: In model systems containing mushroom phenol oxidase and o-diphenolic or monophenolic substrates in phosphate buffer, pH 6.5, sulfite initially did not protect the ascorbic acid from oxidation by the quinones formed enzymatically. The sulfite, however, gradually decreased both the diphenolase and monophenolase activity of the enzyme and thereby diminished the overall destruction of ascorbic acid. Under certain conditions, ascorbic acid counteracted the sulfite inhibition of the monophenolase activity of the enzyme.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb03253.x
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  • 52
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    Stability of Malic Enzyme in Fish Flesh at +3° C (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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 increase in endogenous malic enzyme in tissue fluid, previously noted in frozen and thawed fish, does not occur in unfrozen fish. In tissue pasteurized by low-level gamma irradiation, malie enzyme activity remained constant for 21 days at +3°C. At higher levels of gamma radiation, activity was lost.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb03257.x
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  • 53
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    Protein Alterations and Associated Changes in Porcine Muscle as Influenced by Maturity, Genetic Background, and Post-Mortem Muscle Temperature (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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: Stage of maturity, genetic background, and post-slaughter holding temperature have been studied in relation to their effects on the rate of post-mortem glycolysis, change in gross muscle morphology, and alteration of muscle protein solubility. Muscle from 5-lo-kg animals tended to have more glycogen and less myo-globin as well as less total nitrogen than muscle from 250–300-kg animals. Glycolytie rate appeared to be slightly faster in the postmortem muscle of mature animals, but differences among weight groups were minor. Muscle from mature animals exhibited a greater loss of color after slaughter. Protein solubility also decreased to a greater extent in these mature muscles. This was especially evident in the myofibrillar fraction. Post-slaughter holding temperature did not affect the rate or ex-tent of glycolysis in the muscle, hut chilling gave benefits to subjective score for color and juice-retaining capacity. It also tended to make the loss of protein solubility less severe, particularly for the myofibrillar fraction.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb03255.x
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  • 54
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    Influence of Processing Procedures on the Post-Mortem Permeability of Chicken Muscle Sarcolemmas to Protein (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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 permeability of intact chicken muscle sarcolemmas was studied in relation to: a) the pH of Ringer's solution surrounding the muscle; b) bathing the muscle in distilled water; c) rigor; d) freezing and thawing; and e) processing in a factory. Change in pH of Ringer's solution between 5.5 and 7.5 had no effect, but bathing in distilled water, freezing and thawing, muscle restraint during rigor, and normal processing in a factory all made the sarcolemma permeable to protein. When isolated muscles were immersed in distilled water for 24 hr, 1.7% of total muscle protein was lost. Isolated muscles which were not restrained during rigor were not permeable to protein when immersed in Ringer's solution, but muscles which had passed through rigor on the carcass were. Intracellular protein can therefore be lost from carcasses both as a result of processing and of freezing and thawing.
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  • 55
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    Surface Activity of Yolk, Plasma and Dispersions of Yolk Fractions (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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: Undiluted yolk, plasma, and a 4.8% livetin solution had surface tensions of about 44 dynes/cm and interfacial tensions of around 5 dynes/cm. Extensive dilution of the yolk and plasma with either water or 10% NaCl did not bring about marked decreases in the activity of the surfaces. Rehydrated dried yolk had surface energy values similar to those for yolk. Granule suspensions, diluted with water and 10% Nail, had high surface and interfacial tensions. A yolk phospholipid fraction reduced the surface energy of sols to very low values. The contributions of proteins in a livetin fraction and of phospholipids to the surface properties of yolk are discussed.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb01919.x
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  • 56
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    Ultracentrifugal Analysis of Changes in the Composition of Myofibrillar Protein Extracts Obtained from Fresh and Frozen Cod Muscle (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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: Extracts prepared from stored frozen cod muscle showed that the extractability of components detected by ultracentrifugal analysis changed at different rates from the extractability of total myofibrillar protein. Analogous results were obtained by storing extracts as “model systems”. The results consistently supported the postulated reaction equilibria: F-actomyosin ⇋ G-actomyosin ⇋ G-actin plus myosin ⇋ inextractable protein.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb01920.x
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  • 57
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    Identification of Some Trace Lipids in Honey (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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 trace lipids of cotton honey were extracted with Skellysolve B and diethyl ether. The crude lipid extract was subjected to trans-esterification, purified on a silicic acid column, and analyzed by gas-liquid chromatography. For further confirmation the crude lipid extract was saponified and the fatty acids identified by reverse-phase chromatography. The infrared spectrum of the crude lipid extract and methyl esters showed absorption bands typical of alkane and ester groups. Palmitic and oleic acids were respectively found in relative concentrations of 26.7 and 60.370, along with small amounts of lauric, stearic, and linoleic acids.
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  • 58
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    Kinetic Behavior and Mechanism of Inhibition in the Maillard Reaction. II. Mechanistic Considerations in the Reaction Between D-Glucose and Glycine (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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 mechanism of the initial Maillard reaction was investigated in kinetic, autoradiographic, spectroscopic, and model studies. Results indicate that the initial reaction involves the formation of glucosylglycine from aldehydic glucose and the free amino group of glycine, followed by base-catalyzed conversion of glucosylglycine into a, βunsaturated aldimine, with the steady-state concentration of the latter accumulated during the induction period and undergoing subsequent reactions to yield melanoidins. Evidence to support this mechanism is presented and discussed. Also proposed is a possible mechanism for the melanoidin formation in the reaction. Side reactions giving rise to products of “browning reaction”, such as from hydroxymethyl furfural, were not considered.
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  • 59
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    The Fluoride Content of Some Foods and Beverages–a Brief Survey Using a Modified Zr-SPADNS Method (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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 analytical method is described that estimates up to 2.0 ppm of fluoride in a 10-g sample of food, with a standard deviation of 0.093 ppm F per test. A brief survey of beverages and canned vegetables indicates that the use of fluoridated water (i.e., 1.0 ppm F-) by food or beverage processors will increase the fluoride content of the products by 0.34– 0.75 ppm (av. increase: 0.50 ppm). On the basis of food analyses and a concomitant study of the fluid intake of laboratory personnel, it is estimated that the total ingestion of fluoride per day by healthy “indoor” workers will range from 2 to 5 mg per day. Implications of these findings are discussed.
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  • 60
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    Changes in Extractability of Lipids During Bread-Making (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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: Free lipids were extracted with petroleum-ether, and total lipids with a chloroform-methanol mixture from flour, dry milk solids, yeast, dough, fermented dough, bread crumb, and bread crust. Dough formulations used in bread-making included—in addition to a basic formula of flour, water, yeast, and sodium chloride—either sugar, commercial vegetable shortening, and dry milk solids, or their combinations. The extracted lipids were fractionated by thin-layer chromatography (TLC). Petroleum-ether-soluble flour lipids were reduced to one-third during dough mixing or fermentation; subsequent baking lowered the residual free lipids to half. Petroleum-ether-soluble free lipids were affected little by dough composition. Only small amounts of hydrogenated vegetable shortening were bound during dough-mixing, but about 1/3–1/2 of the added shortening lipids became bound during baking. Processing flour into bread had no effect on the amounts of total lipids extractable by the chloroform-methanol mixture. Fractionation of extracted lipids by TLC showed that much more polar wheat flour lipids than nonpolar components were bound during dough mixing.
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    Factors Influencing Behavioral Responses to Odor Discrimination—A Review (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb01942.x
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  • 62
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    Certain Physiological and Biochemical Changes in Greenhouse-Grown Tomatoes (Lycopersicon Esculentum Mill.) (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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: Tomatoes of V. R. Moscow and Fireball varieties grown in a greenhouse varied markedly from previously reported data on field-grown lots of the same varieties with regards to total titratable acidity, color development, free reducing sugars, pectins, volatile reducing substances (VRS), organic acids, and ascorbic acid. Concentrations of all the nonvolatile attributes except total titratable acidity (%) were low as compared with field-ripened tomatoes. Lower concentrations of VRS, organic acids (mg/100 g), and sugars (%) considerably affected flavor, aroma, and taste in greenhouse tomatoes. Color (beta-carotene and lycopene) development was defective. In general, tomatoes grown in the greenhouse were “flat” and tasteless.
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  • 63
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    Changes in Color and other Characteristics of Green Beans Stored in Controlled Refrigerated Atmospheres (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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 value of controlled atmosphere for holding of green beans prior to marketing or processing was studied. Respiration rates and color changes were studied in bottles under atmospheres ranging from 0 to 10% CO2 and 2 to 20% O2. The bottles were flushed periodically. Other studies involved storing green beans at 45°F up to 15 days in a 10% CO2 and 3% O2 atmosphere continuously produced by a generator and in air. The tests used to evaluate product included visual color and chlorophyll determinations; organoleptic evaluation; plate counts; pH measurements and nitrogen analyses.Oxygen concentration had to he reduced to 2% to decrease respiration to 60% of that in air, while carbon dioxide had little or no effect on respiration. The greatest advantage of con-trolled-atmosphere storage for beans lies in improving the color of stored product by retarding chlorophyll breakdown.Flavor and texture scores and microbiological studies showed no differences between con-trolled-atmosphere and air storage.
    Type of Medium: Electronic Resource
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  • 64
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    Seasonal Variation of Naringin and Certain Other Flavanone Glycosides in Juice Sacs of Texas Ruby Red Grapefruit (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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 recently developed chromatographic-fluorometric method was used for individual quantitative determination of naringin, neohesperidin, poncirin, naringeuin-7-β-rutinoside, hesperidin, and isosakuranetin-7-β-rutinoside in juice sacs of Texas Ruby Red grapefruit harvested in late July and late September, 1964, and monthly thereafter through late April, 1965. The concentrations of the six glycosides in these juice sacs were found to decrease rapidly and approximately porportionally during the period from late July through late November. In December–April, the concentrations of all six glycosides tended to decrease, although the monthly changes were slight. These results are compared with data obtained from the same samples by the Davis method for “naringin” determination and with taste-panel evaluations of grapefruit juice bitterness.
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  • 65
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    Direct Gas Chromatographic Analysis of Volatiles Produced By Ripening Pears (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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: Direct sampling of volatiles emanating from pears is shown to be a potentially useful and non-destructive means of assessing fruit ripeness as it is affected by time or treatment such as exposure to ionizing radiation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb01904.x
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    Anthocyanins in the Lowbush Blueberry, Vaccinium angustifolium (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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: Fifteen anthocyanin pigments were isolated from the lowbush blueberry, Vaccinium angustifolium Ait., and identified by chromatographic, spectral, and chemical properties. The 3-monoglucosides and 3-monogalactosides of delphinidin, malvidin, petunidin, peonidin, and cyanidin were isolated; also present in small quantities were the 3-monoarabinosides of the same five anthocyanidins. The glucosides were present in much greater quantity than the galactosides or the arabinosides. Several diglycosides were also present, but in quantities too low for identification.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb01908.x
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    Effect of Wet and Dry Heat on Structure of Cellulose (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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: Heating of cellulose (purified cotton and cuprammonium-regenerated cellulose) under nitrogen in the presence of liquid water at 100° and at 150°C brought about a small amount of hydrolysis and some dehydration, the extent of which was directly proportional to the temperature. Heating in the absence of water caused a much greater amount of hydrolysis and dehydration, which was particularly marked at the higher temperature. Heating affects the amorphous regions of cellulose more than the crystalline regions; hence changes are more evident in the less crystalline regenerated cellulose than in purified cotton cellulose.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb01902.x
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    The Thermal Degradation of Sugars I. Thermal Polymerization of Glucose (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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 paper describes separation and identification of oligosaccharides in caramel made by heating glucose at 150°C without a catalyst. Kojibiose, sophorose, nigerose, laminaribiose, maltose, cellobiose, isomaltose, gentiobiose, and 1,6-anhydroglucose were isolated, and identified as their crystalline β-acetates from the pyrolysate of glucose. Trehalose, isomaltotriose, and panose were tentatively identified by paper chromatography and paper ionophoresis.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb01905.x
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  • 69
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    A New Medium and “mimic” MPN Method for Clostridium perfringens Isolation and Enumeration (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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 new medium and “mimic” MPN method for the isolation and enumeration of Clostridium perfringens are described. A MPN technique is employed, followed by the confirmation of each MPN tube for the presence or absence of sulfite-reducing anaerobes. The medium and method were compared statistically with the existing sulfite-polymyxin-sulfadiazine (SPS) agar method, and found significantly better by a factor of 2.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb01913.x
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  • 70
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    Effect of Freeze-Drying on Denaturation of Myosin horn Rabbit Skeletal Muscle (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effect of freeze-drying on the denaturation of myosin A and myosin B prepared from rabbit skeletal muscle and of heavy meromyosin derived from trypsin-treated myosin A was investigated by measurement of adenosine tri-phosphatase activities and by solubilities. The results show that the myosins undergo denaturation through the process of freeze-drying. Factors involved in the denaturation are the pH and ionic strength of the solution and the dehydration. The denaturation is inhibited by the addition of sucrose to the system.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb00495.x
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    Direct Olfactory Demonstration of Fractions of Chicken Aroma (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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 general method of dividing and subjectively evaluating the fractions of cooked chicken aroma was developed. The fractions were separated by passing nitrogen gas laden with the freshly formed aroma through solid absorbents or solutions of metal salts. The unabsorbed effluents were then characterized or identified in terms of the dominant odor by a trained panel. Absorbents were selected for their ability to permit passage of easily identified aroma fractions and for their general inability to form, react with, or concentrate on a volume basis the unabsorbed fractions of interest. The role of hydrogen sulfide was established in two ways: 1) when essentially all aroma constituents except hydrogen sulfide were removed from the nitrogen stream by anhydrous calcium sulfate (or calcium chloride or calcium carbonate), the residual aroma was easily recognized as hydrogen sulfide; and 2) when hydrogen sulfide was removed by any of a variety of heavy metal salts, a completely foreign disagreeable aroma remained that indicated the blending or masking effect of the hydrogen sulfide. When hydrogen sulfide and other components were removed by magnesium oxide, an ammoniacal odor characteristic of ammonia or aliphatic amines was exposed. Many absorbents or combinations of absorbents were found that trapped all fractions of the cooked chicken aroma.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb01918.x
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  • 72
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    Volatile Carbonyls in Stored Unblanched Frozen Peas (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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 volatiles from stored unblanched frozen peas were shown to contain 12 carbonyl compounds: ethanal, propanal, hexanal, pent-2-enal, hex-2-enal, hept-2-enal, act-2-enal, non-2-enal, hept-2,4-dienal, non-2,4-dienal, dee-2,4-dienal and propan-2-one. Identifications were based on thin-layer partition chromatography and infrared, ultraviolet, and visible spectra of the 2,4-dinitrophenylhydrazones. The origin of these compounds and their probable effect on the flavor of stored and unblanched peas are discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb00501.x
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    Analysis for Stereoisomers of Beta-Carotene in Fermentation Preparations (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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 potential vitamin A activity of a carotene-containing preparation obtained from mated cultures of Blakeslea trispora was investigated by determining the stereoisomers of the β-carotene fraction. The β-carotene extracted from some fresh mycelia contained about 94% of the all-trans isomer, the remainder being about 3.5% of neo-β-carotene B and 2.5% of neo+β+ carotene U. β-Carotene from stored dried preparations showed about 91% of all-trans, 7.570 of neo-β-carotene B, and 1.5% of neo-β-carotene U.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb00506.x
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    The Relation of Structure to Antioxidant Activity of Quercetin and Some of Its Derivatives II. Secondary (Metal-Complexing) Activity (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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 secondary (metal-complexing) activity of quercetin and some of its derivatives was studied with the conventional Warburg technique in an ascorbic acid system catalyzed with cupric ions.The 3-hydroxy-4-keto group was the most powerful metalcomplexing group in the quercetin molecule; the 5-hydroxy-4-keto group had some activity, but was considerably weaker. The 3′,4′-o-diphenolic group, important for the primary antioxidant activity, possessed virtually no metal-deactivating properties.Methylation of the 4′- or 7-hydroxyl (or, to a lesser degree, of the 3′-hydroxyl) increased the complexing capacity of the 0-methylated derivative of quercetin, while hydrogenation of the 2,3 double bond yielded an almost completely inactive compound (dihydroquercetin).
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb00512.x
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    Development of Yeast on Irradiated Pacific Crab Meat (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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: Yeasts increased rapidly on air-packed irradiated (0.2 and 0.4 megarad) samples of crab meat stored at 0.5 and 5.6°C. The growth of the yeasts on irradiated crab meat was inhibited by vacuum-packing the sample. No appreciable increase in yeast counts occurred on the unirradiated controls. A total of 569 yeast cultures were isolated from unirradiated and irradiated King crab and Dungeness crab meat. The genera represented included Rhodotorula, Cryptococcus, Torulopsis, Candida, Trichosporon, and a yeastlike organism resembling Aureobasidium pullulans. Members of the Cryptococcus, Cnndida, and Aureobasidium pullulans were gelatinolytic and lipolytic. Trichosporon isolates were very active in attacking gelatin, casein, and triglycerides.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb00516.x
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    Immunofluorescent Detection of Staphylococcal Enterotoxin B I. Detection in Culture Media (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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: Application of the fluorescent antibody technique (FAT) to detection of staphylococcal enterotoxin B and of the cells that produce it in culture media was investigated. Enterotoxin B was detected by FAT in culture media both in the presence and in the absence of bacterial cells. Two methods of detection were developed. The first involved staining of fixed smears with fluorescein-isothiocyanate-conjugated anti-enterotoxin B serum. The second technique involved the precipitation of enterotoxin by mixing one drop of fluid containing either living cells and toxin or only toxin with two drops of serially diluted conjugate. After incubation, the formed precipitates were caught on Millipore filter membranes and washed, and impression smears were made on slides. Enterotoxin B was demonstrated with the first technique only when there was a minimum of 15 fig/ml. The second technique detected as little as 1 fig toxin/m1.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb00519.x
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    Thiobarbituric-Acid-Reactive Substances from Autoxidized or Ultraviolet-Irradiated Unsaturated Fatty Esters and Squalene (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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 water-soluble 2-thiobarbituric.acid-reactive substances (TBRS) from oxidized and UV-irradiated unsaturated fatty acid esters and squalene were fractionated on Sephadex G-10 columns, and the fractions were characterized by elution volume, UV-absorption spectra, and behavior on TLC plates. By these criteria the main component in all eases was unequivocally identified as malonaldehyde (MA). Other TBRS accompanied MA but were clearly distinguishable. They were not identified, how. ever. With squalene, the total TBRS per double bond were only one-sixth of those of the fatty acid esters, and MA accounted for about half.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb01903.x
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    Chlorophylls a and b in Green Vegetables: A Comparison of Procedures (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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 critical comparison was made of a resin separation and two sets of equations for quantitative determination of chlorophyll a and chlorophyll b and pheophytin a and pheophytin b in green vegetables. Each of the three procedures proved equally good, depending on the product analyzed, the time available, and whether the results are desired as total chlorophyll or chlorophyll a/b ratios.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb00481.x
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    The Groups of Microorganisms Composing the “Total”-Count Population in Frozen Vegetables (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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 types of microorganisms contaminating frozen peas, snap beans, and corn were studied quantitatively. An average of 40-75% of the isolates were species of Leuconostoc and Strep. tococcus. The incidence of some of the less numerous groups is also given. The data suggested that a characteristic microflora, dependent upon vegetable product, developed on the surfaces of processing equipment. Thus, similar distributions of microorganisms were found on vegetables processed at different factories, as well as on vegetables in different stages of processing. The characteristic microbial distributions were observed, however, only in samples collected after the processing seasons had been in effect for a number of days.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb00486.x
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    Determination of 2,6-dichloro-4-nitroaniline Residues in Fruits by Electron-Capture Gas Chromatography (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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 procedure for the analysis of 2,6-dichloro-4-nitroaniline by electron-capture gas chromatography is described. In this technique, samples are extracted with benzene and analyzed in a gas chromatograph without involving any additional cleanup procedures. It is applicable to a variety of stone fruits, and as low as 0.01 ppm of residue can be detected.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb00490.x
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    Post-Mortem Changes in Muscle II. Chemical and Physical Changes in Pork (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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 chemical changes occurring from 0 to 24 and/or 48 hr post-mortem were followed in longissimus dorsi muscle from 18 pork carcasses. In an attempt to induce soft, watery pork, one side from each of 13 carcasses was placed at 37°C immediately after slaughter, and the other side of each carcass was subjected to -29°C. Values for pH, glycogen, total reducing sugars, and lactic acid differed markedly at 0 time. Carcasses from Poland China pigs showed a stoichiometric relationship between the post-mortem decrease in glycogen and the corresponding accumulation of lactic acid and total reducing sugars. This relationship was less apparent in Hampshire pigs. The 37°C treatment did not consistently result in soft, watery and pale muscle, as was expected from other reports. This suggests that exposure of muscle to a low pH at a high temperature per se does not necessarily cause the soft, watery, and pale appearance. A loss in fibrillar water-binding capacity as a result of low pH values and high muscle temperatures confirmed earlier investigations. However, the decrease in fibrillar water-binding capacity as a result of the low pH at high muscle temperatures did not usually make the muscle appear soft and watery. Results indicate that even though a loss in fibrillar water-binding capacity occurs as a consequence of a low pH and high temperature, and is a characteristic frequently encountered in soft, watery muscle, low fibrillar water-binding capacity by itself is not the primary causal factor in making pork muscle appear soft and watery. Post-mortem levels of ATP, creatine phosphate, lactic acid, total reducing sugars and glycogen are reported and compared with literature values.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb15407.x
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    Effect of Storage Temperature on the Cytochrome Oxidase and Polyphenol Oxidase Activities and Phenolic Content of Potatoes (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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: Ontario and Pontiac potatoes, respectively representing varieties susceptible and resistant to precooking blackening, were examined for phenolic content and for cytochrome oxidase and polyphenol oxidase activities following storage at 4-O and 50°F. The study was conducted for two consecutive years. In each of the two years the phenolic content of both varieties was significantly higher in potatoes stored at 40°F than in potatoes stored at 50°F. Both varieties had higher cytochrome oxidase and polyphenol oxidase activities when stored at 50°F than when stored at 40°F. The lower enzyme activities at 40°F may be responsible, in part, for the accumulation at that temperature of phenolic substances which serve as substrates for the enzymes. The higher phenolic content at lower temperatures may account for the greater discoloration of the potatoes.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb15411.x
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    Preparation of Fruit Essences for Gas Chromatography (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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 large-scale continuous liquid-liquid extractor, designed for efficiently extracting large volumes of extremely dilute essence with minimal quantities of solvent, is described. Chromatograms are compared that were obtained on Bartlett pear essences prepared by: 1) direct fruit extraction; 2) extraction of laboratory steam distillates; and 3) extraction and 4) adsorption techniques applied to a commercial deaerator effluent.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb15416.x
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    Methyl Anthranilate Content of Citrus Honey (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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 photometric method for determination of methyl anthranilate (MA) was adapted for honey. Twenty-one citrus honeys from 3 states and 5 crops averaged 2.87 μg/g (range 0.84–4.37). For 12 non-citrus honeys, apparent MA content averaged 0.07 μg/g (range 0.00–0.28).
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb15421.x
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    Chemical Changes During Frozen Storage of Pomphrets, Mackerel, and Sardines (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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 effects of quick and slow freezing processes, with and without glazes, on the storage life of three commercially important fish from the Bombay Coast were studied. During storage, moisture content decreased, resulting in an apparent increase in total crude proteins. Glazing showed a definite advantage over control fish in the retention of moisture during storage. Sarcoplasmic ATP-ase activity decreased very slowly during storage. Total ribose decreased, whereas Ba-acetate alcohol nonprecipitable ribose increased to a different extent in all three fish. The ratio of Ba-acetate alcohol nonprecipitable ribose to total acid-soluble ribose (denoted as R) was found to be higher in slowly as against quickly frozen fish, indicating a greater extent of cell damage in the former. Large quantities of trimethyl-amine, nonprotein nitrogen and ribose were lost from the fish on thawing. Of all the glazes used, that containing citric acid was most effective in preserving the color of the fish. All glazes prolonged storage life by protecting from rancidity and desiccation.
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    The Thermal Degradation of Sugars. II. The Volatile Decomposition Products of Glucose Caramel (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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: Twenty-two compounds in the volatile fraction of glucose caramel were separated and identified. The material of the neutral volatile fraction for gas chromatography was prepared by the adsorption method on an active charcoal, and separation of the volatile acids by appropriate pH adjustment, steam distillation, and extraction.The volatile compounds tentatively identified on the basis of their retention data included 2 furan compounds, 2 alcohols, 11 carbonyl compounds, and 7 fatty acids. In addition, 6 peaks in the neutral fraction and 1 peak in the acidic fraction were found but not identified.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb00509.x
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    Effect of Temperature and pH on the Soluble Proteins of Ham (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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 sensitive heat gelling test based upon the least protein concentration as the endpoint (LCE) was developed for salt-soluble protein evaluation in extracted muscle. Although this is not readily applicable to quality-control procedures, it appears to be an excellent research tool to study subtle protein changes occurring in muscle proteins during the post-mortem transformation of muscle into meat. Using the LCE to study the effect of simulated physiological temperature and pH on muscle protein extracts it was found that pH has a profound and partially, but not complete, reversible effect on these proteins. A definite relation was found between post-rigor muscle pH and the LCE of the extracted salt-soluble proteins, which suggests that the rigor mortis transformation of muscle to meat determines the subsequent characteristics of these proteins. The most desirable post-rigor muscle pH was 5.8-6.1. No mechanism is proposed to explain the effect of pH on the salt-soluble protein LCE. The effect of decreasing pH was linear on the solubility of both water- and salt-soluble proteins, and on the increase of free heme with concomitant decrease in oxymyoglobin visual color. Mixing salt-soluble proteins from extreme-pH post-rigor muscle resulted in an improved LCE while averaging the solution pH and ATP(ase) activity. This mixing effect may account for the lack of relation between sausage batter variation and product quality.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb00514.x
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    Structure of Spores of Rough and Smooth Variants of Bacillus Stearothermophilus with Special Reference to Their Heat Resistance (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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 single-cell method was used to separate two variant forms of Bacillus stearothermophilus. The heat resistance of rough and smooth variant spores was determined. The D250°F values for the smooth and rough variants were respectively 2.32 and 1.42 min. Thin sections of spores of both variants revealed that there were three layers in the spore wall of both variants. In the smooth variant, however, these layers adhere together whereas in the rough they separated. Also, the spore wall was thicker in the smooth variant than in the rough variant. Immediately adjacent to the spore wall of the smooth variant was a “two-layer” area of less electron density than the spore wall. The cortex was thicker in the rough variant than in the smooth. The spore core wall, or a layer surrounding the core of the spore, was present in the rough variant hut not in the smooth.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb00518.x
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  • 89
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    Electronic Resource
    Protein Carbonyl Browning Systems: A Study of the Reaction Between Glucose and Insulin (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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 interaction between glucose and insulin in the dry state was studied at a relatively low glucose concentration with carbon-14-labeled glucose. The conditions of the investigation were that the equilibrium relative humidity was 0.74, pH range 4–7, and temperature range 35–55°C. Under these conditions, the rate of the reaction decreased with increasing pH and had an activation energy of approximately 2.7 Kcal/mole. Reasons are given for believing that the reaction may be the formation of a Schiff base.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb15414.x
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  • 90
    Electronic Resource
    Electronic Resource
    Volatile Components of Peach. II (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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 volatile-essence concentrate isolated from the Red Globe variety of freestone peaches and already partially characterized, was further fractionated by newly developed gas chromatographic techniques of repetitive ultra micro collections and reinjections. An adapted micro-cavity infrared cell permitted infrared analysis of these minute fractions, which were then identified by comparison with known compounds. Synthesis and ultra-micro vapor-phase hydrogenation were used to characterize compounds for which standards could not he obtained. Compounds identified include hexyl formate, hexyl acetate, tram-2-hexenyl acetate, hexyl alcohol, trans-2-hexenel-01, isovaleric acid, ethyl benzoate, benzyl acetate, caproic acid, ganzma-heptalactone, gamma-nonalactone, hexyl benzoate, and an alpha-pyrone.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb15418.x
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  • 91
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    Lemon Oil Analysis. II. Gas-Liquid Chromatography on a Temperature-Programmed, Long, Open Tubular Column (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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: Lemon oil was analyzed on a highly efficient modified Apiezon L open tubular column with a single injection. Almost all of the more than forty individual peaks were identified by comparison of mass spectra and retention times with those of known compounds. Lemon oils from throughout the world were found very similar in their gas chromatograms; differences were primarily quantitative rather than qualitative.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb01910.x
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  • 92
    Electronic Resource
    Electronic Resource
    Studies in Meat Tenderness. III. The Effects of Cold Shortening on Tenderness (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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 tenderness of meat removed from the carcass in a pre-rigor condition is highly dependent on the extent of the cold shortening which occurs after excision. The relationship between shortening and tenderness is complex. A decrease of up to 20% of the initial excised length does not exert a significant effect, hut toughness increases rapidly with further shortening beyond this point, reaching a peak of several times its original value (in terms of shear force required) at a shortening of about 40%. With yet further shortening, the meat becomes progressively more tender until, at about 55-60% shortening, it is cleaved about as easily as meat in which less than 20% shortening has occurred.The presence of intact skeletal attachments does not necessarily overcome the development of shortening-induced toughness. It is shown that a pre-rigor muscle which is absolutely fixed in over-all length is still capable of appreciable shortening in one zone, with compensating lengthening elsewhere, if the application of cold is uneven along its surface.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb00520.x
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  • 93
    Electronic Resource
    Electronic Resource
    Texture and Pectin Changes in Canned Apricots (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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 influence of ripeness level, heat proeessing, and post-canning storage on texture and pectin changes in canned apricots was investigated. Important factors influencing canned texture were ripeness level of the fresh fruit and processing time. The canned product gradually softened during storage, while water-soluble pectin in the syrup increased and proto-pectin in the fruit decreased. Riper apricots contained less protopectin, and the syrup derived from them contained more water-soluble pectin. Syrup viscosity gradually increased during storage of canned apricots. The characteristics of pectin were related to the texture of canned apricots.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb00475.x
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  • 94
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    Electronic Resource
    Volatile Components in the Vapors of Natural and Distilled Vinegars (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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: Volatile components in the vapors of natural and distilled vinegars were identified by gas chromatography by comparing their retention dumes with compounds of known composition and by functional group analysis. Twenty-five volatile components were identified from three natural vinegars (cider, 19 components; wine, 17 components; tarragon, 20 components), and 11 volatile components were identified from five samples of distilled vinegar. Four components were present in all vinegars tested: acetaldehyde, aeetone, ethyl acetate, and ethyl alcohol. The natural vinegars had the largest number of volatile components. This was attributed to the nature of the fermentable carbohydrate material used for production of the alcohol subsequently used for vinegar manufacture (e.g. apples and grapes). The importance of the earbonyls, alcohols, and esters to vinegar flavor is discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb00474.x
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  • 95
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    Electronic Resource
    Tentative Identification of Carbonyl Compounds In Wood Smoke by Gas Chromatography (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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: Isolation, separation, and partial identification of 21 carbonyl compounds found in wood smoke are described. Isolation was by precipitation of carbonyls by 2,4-dinitrophenyl-hydrazine. Separation was by gas cbromatography using Carbowax ZOM and diisodecylphthlate as the liquid phase. Tentative identification of the eluted components was based upon retention times of the unknowns compared with those of authentic compounds on the two columns used. Sixteen of the twenty-one components were tentatively identified: formaldehyde, acetaldehyde, propanal, acetone, acrolein, isobutyraldehyde, butanal, 2-butanone, diacetyl, isovaleraldehyde, J-methyl-Z-butanone, crotonaldehyde, pinacolone, 4-methyl-3-pentanone, α-methylvaleraldehyde, and tiglic aldehyde. Trace amounts of 3-hexanone and 2-hexanone were found. Also present were 1-3 five-carbon compounds, but no separation could by. achieved to identify them.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb00483.x
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  • 96
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    Electronic Resource
    A Physiological Basis of Taste Sensation (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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: Taste stimuli are adsorbed to the receptors of taste buds. This leads to a change in the receptor membrane permeability and an excitation of the taste nerves. The quantitative relation between the magnitude of taste receptor response and the concentration of the stimulus can be expressed by a hyperbolic equation. Application of this equation to human taste responses is useful for further predictions and generalizations.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb00493.x
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  • 97
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    Electronic Resource
    Post-mortem Changes in Glycogen, Nucleotides, Sugar Phosphates, and Sugars in Fish Muscles–A Review (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb03260.x
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  • 98
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    Electronic Resource
    Irradiation of Mangoes. I. Radiation-induced Delay in Ripening of Alphonso Mangoes (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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: Extension of storage life of unripe and mature Alphonse mangoes could he achieved at an optimum dose of 25 krads when irradiated under air, nitrogen, or carbon dioxide. Nitrogen atmosphere during irradiation is of some advantage in minimizing changes in organoleptic quality, ascorbic acid, and carotenoids, and at the same time allowing the least spoilage of fruit. Judging from skin color and fruit firmness, a six-day delay in ripening could be expected in fruits irradiated with 25 krads under nitrogen or air. Radiation effect on fruit skin is more prominent in terms of inhibition in chlorophyll disappearance and earotenoid formation than in ripening changes in the meat of the fruit.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb03262.x
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  • 99
    Electronic Resource
    Electronic Resource
    Autoxidation of Methyl Linoleate in Freeze-Dried Model Systems. II. Effect of Water on Cobalt-Catalyzed Oxidation (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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 oxidation of methyl linoleate catalyzed by various salts of cobalt was studied in a model system based on microcrystalline cellulose. The freeze-dried model system was adjusted to various water activities, and the effect of water on the oxidation kinetics was determined using manometric measurements and measurements of diene conjugation.It was found that water had an inhibitory effect on the metal-catalyzed oxidation of the fatty ester, as well as on oxidation in the absence of added metals. The kinetics of the reactions were evaluated in terms of the previously established hydroperoxide decomposition mechanisms. The effect of water on the metal-catalyzed oxidation was found to exist in the monomolecular decomposition period as well as in the more rapid phase of the reaction, during which the hydroperoxide decomposition is known to follow bimolecular decomposition kinetics.The inhibition of the reaction by water is interpreted as due to deactivation of added, as well as of originally present, metal catalysts by hydration of the coordination shells; and also possibly as due to hydrogen bonding between hydroperoxides and water, and therefore to interference with the normal bimolecular decomposition reaction.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb03265.x
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  • 100
    Electronic Resource
    Electronic Resource
    Distribution of Lipids in Air-Fractionated Flours (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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: Lipids were extracted with petroleum-ether, water-saturated butanol following petroleum-ether, or directly with water-saturated butanol from a composite hard red winter wheat flour and from five flours separated from the original flour by air classification. The lipids were fractionated by silicic acid column and thin-layer chromatography. Lipid contents increased as the protein contents of the flour fractions increased. The original flour contained a higher concentration of total and bound lipids than the residual coarse flour; the two flours contained comparable amounts of protein. It is postulated that shifts in particle size and in lipids during air fractionation might be responsible for differences in storability of various flour fractions as such, or in combination with other perishable food ingredients.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb03267.x
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