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  • Blackwell Publishing Ltd  (4,202)
  • 1995-1999  (4,202)
  • 1990-1994
  • 1980-1984
  • 1997  (4,202)
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  • 1995-1999  (4,202)
  • 1990-1994
  • 1980-1984
Year
  • 1
    Electronic Resource
    Electronic Resource
    GENDER AND URBAN SPACE IN THE TROPICAL WORLD (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Singapore journal of tropical geography 17 (1997), S. 0 
    Details
    ISSN: 1467-9493
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Geography
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1467-9493.1996.tb00087.x
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  • 2
    Electronic Resource
    Electronic Resource
    UPROOTED LIVES: GENDER, VIOLENCE AND DISPLACEMENT IN COLOMBIA (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Singapore journal of tropical geography 17 (1997), S. 0 
    Details
    ISSN: 1467-9493
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Geography
    Notes: During the last decade, more than 600,000 people have been forced to leave rural areas and migrate to regional urban centres in Colombia as a result of political violence in which guerrilla and paramilitary groups and the armed forces are the principal actors. The number of displaced people is still increasing. Nearly 60 per cent of them are women, and at least 25 per cent of the displaced households are headed by women, most of whom are widows. Focusing on three regions of the country - the northern Caribbean Coast, the central Middle Magdalena region and the Eastern Plains - the effects of forced displacement on women and men are analysed in terms of intra-household relationships, survival strategies and gender identities. The paper evaluates the gains and losses for women and men in the process of displacement. It argues that displacement has the strongest impact on women during the stage of “destruction”, while men, confronted with unemployment and loss of identity, are most affected during the stage of “reconstruction”.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1467-9493.1996.tb00091.x
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  • 3
    Electronic Resource
    Electronic Resource
    URBAN AGRICULTURAL ACTIVITIES AND WOMEN'S STRATEGIES IN SUSTAINING FAMILY LIVELIHOODS IN HARARE, ZIMBABWE (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Singapore journal of tropical geography 17 (1997), S. 0 
    Details
    ISSN: 1467-9493
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Geography
    Notes: The growing of crops on open and undeveloped spaces within urban zones in eastern and southern African cities has become an important source of food security. Urban populations have expanded without a corresponding increase in economic opportunities for employment. Economic reforms have led to the removal of subsidies on food commodities and retrenchments in the formal employment sectors. It is reported that a result of this is that vulnerable households have resorted to urban agriculture to sustain their livelihoods. Though a widespread practice, urban agriculture is not planned for or supported by urban planners and managers as a legitimate form of urban land use in Harare, Zimbabwe. As women are the main participants in urban agriculture, their activities come into direct conflict with planning provisions for urban space. This study examines the role of women in urban agriculture and views and perceptions of the use of urban space for agricultural activities in Harare. It shows that urban agriculture is useful in meeting household food needs by those who undertake it. The study offers empirical insight on the perceptions of the use of space in an urban tropical environment for agriculture, where conflicts can arise as a result of different perceptions and alternative uses.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1467-9493.1996.tb00092.x
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  • 4
    Electronic Resource
    Electronic Resource
    NEGOTIATING DUALISMS: WOMEN, LOCALITY AND EMPLOYMENT OPPORTUNITIES IN OAXACA CITY, MEXICO (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Singapore journal of tropical geography 17 (1997), S. 0 
    Details
    ISSN: 1467-9493
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Geography
    Notes: This paper examines the validity of the public/private and reproductive/productive dichotomies commonly adopted in the analysis of gender and employment. It considers three aspects of the dualisms: spatial division, activity patterns and the construction of identities. The discussion is based on fieldwork undertaken in three districts of Oaxaca City, Mexico, between 1992 and 1995. While recognising the usefulness of spatial dualisms within Mexican cities, the paper seeks to identify the ways in which class and location within the urban space affect the construction of the boundary between “public” and “private”, women's “employment” experiences, and women's identities.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1467-9493.1996.tb00093.x
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  • 5
    Electronic Resource
    Electronic Resource
    THE NOTION OF PLACE IN THE CONSTRUCTION OF HISTORY, NOSTALGIA AND HERITAGE IN SINGAPORE (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Singapore journal of tropical geography 17 (1997), S. 0 
    Details
    ISSN: 1467-9493
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Geography
    Notes: In this paper, we investigate the links between place and time, and the intersections between the geographical imagination and the historical mind. These issues are explored in the context of Singapore by looking at the links between place and three concepts usually associated with the temporal sense — history, nostalgia and heritage. We argue that the two imaginations can be simultaneously engaged by means of a focus on the concept of place. The making of a place is closely intertwined with individual biographies and collective histories; at the same time, place does not record history in an unproblematic way. We next argue that a sense of nostalgia is a yearning to return to a lost period and place and why memory is often best served by anchoring it in the materiality of place. This is precisely the case in the inscription of heritage into the concrete elements of specific sites as a state strategy to codify and naturalise its own version of heritage as part of the the everyday, visible world. In concluding, we reflect on the salience of place. While it lends itself to ideological uses by the powerful, a sense of place is also equally significant in the experiences and aspirations of a people.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1467-9493.1996.tb00084.x
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  • 6
    Electronic Resource
    Electronic Resource
    BOOK REVIEWS (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Singapore journal of tropical geography 17 (1997), S. 0 
    Details
    ISSN: 1467-9493
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Geography
    Notes: Books reviewed in this article: Women's Voices from the Rainforest. Janet Gabriel Townsend (in collaboration with U. Arrevillaga, J. Bain, S. Cancino, S. Frenk, S. Pacheo and E. Pérez). Divisions and Solidarities: Gender, Class and Employment in Latin America. Alison MacEwen Scott. Women Wielding the Hoe: Lessons from Rural Africa for Feminist Theory and Development Practice. Deborah Fahy Bryceson (ed.). Women and Industrialisation in Asia. Susan Horton (ed.). Women and Work in South Asia. Saraswati Raju and Deipica Bagchi (eds.) ‘Male’ and ‘Female’ in Developing Southeast Asia. Wazir Jahan Karim (ed.) Women of a Lesser Cost: Female Labour, Foreign Exchange and Philippine Development. Sylvia Chant and Cathy Mcllwaine. People who Count: Population and Politics, Women and Children. Dorothy Stein. Reversed Realities. Naila Kabeer Feminism/Postmodernism/Development. Marianne Marchand and Jane Parpart (eds.) Reversing or postmodersing? New books on feminism and development
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1467-9493.1996.tb00094.x
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  • 7
    Electronic Resource
    Electronic Resource
    REFEREES FOR SJTG 1996 (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Singapore journal of tropical geography 17 (1997), S. 0 
    Details
    ISSN: 1467-9493
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Geography
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1467-9493.1996.tb00095.x
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  • 8
    Electronic Resource
    Electronic Resource
    DEVISE AND RULE: COLONIAL CONSTRUCTIONS OF THE BORNEO DAYAK c.1860–1920 (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Singapore journal of tropical geography 17 (1997), S. 0 
    Details
    ISSN: 1467-9493
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Geography
    Notes: This paper considers some of the ways in which travellers, administrators and academics in the colonial period sought to categorise the indigenous groups of Borneo. It focuses on Sarawak and North Borneo between about 1850 and 1920, and examines the use of stereotypical images of exoticism, fear and loathing in constructing different categories of peoples in the region. The paper argues that such categorisations were important in structuring the relationships between ruler and ruled, and in the development of particular regional and local identities.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1467-9493.1996.tb00081.x
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  • 9
    Electronic Resource
    Electronic Resource
    THE RETREAT OF THE FOREST IN SOUTHEAST ASIA: A CARTOGRAPHIC ASSESSMENT (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Singapore journal of tropical geography 17 (1997), S. 0 
    Details
    ISSN: 1467-9493
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Geography
    Notes: Rapid deforestation is a major problem throughout the tropical world. The conditions and the pace under which societies and economies of the Third World are currently evolving and growing, combined with the specificities of tropical forests, render the latter increasingly vulnerable. Among the major tropical areas of the world, Southeast Asia is perhaps the one where these conditions have had the most impact on the retreat of the forest cover over the last quarter of this century. This is illustrated through the presentation of two maps of the distribution of five basic forest formations in Southeast Asia circa 1970 and circa 1990. The maps are examined and compared, as well as confronted with statistical assessments of deforestation. Finally, the complex causes behind the retreat of the tropical forests as well as the implications of this retreat are briefly discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1467-9493.1996.tb00080.x
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  • 10
    Electronic Resource
    Electronic Resource
    DIVIDED LANDSCAPES, FRAGMENTED IDENTITIES: EAST BENGAL REFUGEES AND THEIR REHABILITATION IN INDIA, 1947–79 (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Singapore journal of tropical geography 17 (1997), S. 0 
    Details
    ISSN: 1467-9493
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Geography
    Notes: The partition of the Indian subcontinent in 1947 was followed by the forced uprooting of an estimated 18 million people. This paper focuses on the predicament of the minority communities in East Pakistan (now Bangladesh) who were uprooted and forced to seek shelter in the Indian province of West Bengal. It considers the responses of Indian federal and provincial governments to the challenge of refugee rehabilitation. A study is made of the Dandakaranya scheme which was undertaken after 1958 to resettle the refugees by colonising forest land: the project was sited in a peninsular region marked by plateaus and hill ranges which the refugees, originally from the riverine and deltaic landscape of Bengal, found hard to accept. Despite substantial official rehabilitation efforts, the refugees demanded to be resettled back in their “natural habitat” of Indian Bengal. However, this was resisted by the state. Notwithstanding this opposition, a large number of East Bengal refugees moved back into regions which formed a part of erstwhile undivided Bengal where, without any government aid and planning, they colonised lands and created their own habitats. Many preferred to become squatters in the slums that sprawled in and around Calcutta. The complex interplay of identity and landscape, of dependence and self-help, that informed the choices which the refugees made in rebuilding their lives is analysed in the paper.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1467-9493.1996.tb00082.x
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  • 11
    Electronic Resource
    Electronic Resource
    PORTRAITS OF PLACELESSNESS: BRITISH NINETEENTH-CENTURY IMAGES OF THE AFRICAN LANDSCAPE (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Singapore journal of tropical geography 17 (1997), S. 0 
    Details
    ISSN: 1467-9493
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Geography
    Notes: Landscape art provides a window on the world of subjective interpretation and shared perceptions of place. Portraits of places are therefore simultaneously portraits of a society, its preferences and prejudices, and the meaning it imparts to the world. In the nineteenth century, settlers in Africa felt alienated, uncomfortable, abandoned and detached, and their landscape art—both paintings and poetry—was testimony to their emotional and psychological responses to the foreign environment. Both the imported artistic techniques for portraying nat?re and the symbols populating the landscape images revealed the temperament of the pioneers’ attitudes to place.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1467-9493.1996.tb00083.x
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  • 12
    Electronic Resource
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    Editorial (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Creativity and innovation management 6 (1997), S. 0 
    Details
    ISSN: 1467-8691
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Economics
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/1467-8691.00042
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  • 13
    Electronic Resource
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    Sustainable Product Design — Is there more to it than Science, Systems and Computers?1 (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Creativity and innovation management 6 (1997), S. 0 
    Details
    ISSN: 1467-8691
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Economics
    Notes: The conditions are examined through which a company can take an active part in the evolutionary process towards ecologically sustainable societies. Productivity measures, quality perceptions, ecological performance and critical contradictions between business targets have to be identified, based on systematic retrieval and structuring of information of product, processes and practices. It is important that the company selects ecological performance parameters and sets performance targets which show the way towards ecologically sound products, processes and practices and at the same time secure its competitiveness in today's market. It is suggested that an extended quality function deployment process (QFD) can be used for this purpose. By combining this information structure with the modelling possibilities of products, processes and practices that are available in modern computer assisted engineering software (CAE), consequences and feasibilities of new ideas and creative solutions can be checked out continuously. New ideas and creative solutions that really will lead the way towards ecologically sustainable societies, seem to require development- and design-teams that are getting inspiration, visions and wisdom from other areas than the conventional business and university environment. Close cooperation should be encouraged between industry and the universities for building up such inspired environments.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/1467-8691.00043
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  • 14
    Electronic Resource
    Electronic Resource
    The Need for Innovation: a Case History from the Water Industry (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Creativity and innovation management 6 (1997), S. 0 
    Details
    ISSN: 1467-8691
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Economics
    Notes: Anglian Water is a global water company with Anglo Scandinavian origins. It provides utility services and is a leader in water and wastewater technology and vocational learning through Aqua Universitas the University of Water. It employs over 5,000 people and operates through exclusive subsidiaries or in partnerships. The turnover is almost £800M per year—of which 20% is international.The changing nature of water management has provided a case example of innovation in practice. The case is described with particular reference to Anglian Water. A more formal model framework for innovation is prescribed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/1467-8691.00045
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  • 15
    Electronic Resource
    Electronic Resource
    Innovations in Sport: the Rise of One Day Internationals (ODIs) in Cricket (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Creativity and innovation management 6 (1997), S. 0 
    Details
    ISSN: 1467-8691
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Economics
    Notes: The rise of one day internationals has been influenced by spectator' desires for a shorter, more exciting version of the game with a mass appeal and by cricketing associations' recognition of the significant contribution it makes to their financial coffers. This article seeks to show how the diffusion of ODIs resembled that of an S curve with slow uptake by test-playing nations in the early 1970s to the present day, with all the test-playing nations and three non-playing nations participating in the World Cup. It then discusses how ODI was an ‘alpha’ innovation that has created the conditions for the development of many smaller or ‘beta’ innovations.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/1467-8691.00046
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  • 16
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    The Designer's Self-Identity — Myths of Creativity and the Management of Teams1 (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Creativity and innovation management 6 (1997), S. 0 
    Details
    ISSN: 1467-8691
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Economics
    Notes: This paper describes recent research conducted at Sheffield Hallam University in which practising designers reported on their experiences of working in a cross functional team. The survey related these experiences to the designers' attitudes to their creativity. Two models for creativity are proposed—one based on the romantic stereotype of the creative genius, the other taking creativity to be an attribute possessed by all human beings in some measure, which can be enhanced by personal effort or by training. Identifying features of cross functional teams which are likely to demand certain personal qualities in designers, the paper notes that these are at odds with the qualities of a ‘romantic-type’ creative person. The link between these qualities, and notions of personality as a set of fixed attributes is pointed out. Several theories of personality which describe mechanisms for change in self identity are described. It is noted that the results of the survey suggest that in many cases designers have a pragmatic attitude to their creativity, despite the prevalence of the romantic stereotype for creativity in the literature of both management and education. Principles are suggested for design education, to enable designers to re-evaluate creativity reflexively as a component of their self identity to enhance their performance as teamworkers.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/1467-8691.00044
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  • 17
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    Should the Studies in Creativity be a Serious Scholarly Enterprise? A Continuation of a Friendly Discussion with Teresa Amabile and Scott G. Isaksen (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Creativity and innovation management 6 (1997), S. 0 
    Details
    ISSN: 1467-8691
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Economics
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/1467-8691.00049
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  • 18
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    Book of the Quarter: Sense-Making in Organizations (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Creativity and innovation management 6 (1997), S. 0 
    Details
    ISSN: 1467-8691
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Economics
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/1467-8691.t01-1-00050
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  • 19
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    A Theoretical Framework Linking Creativity, Empowerment, and Organizational Memory (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Creativity and innovation management 6 (1997), S. 0 
    Details
    ISSN: 1467-8691
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Economics
    Notes: Empowerment, creativity, and organizational memory are constructs that have been researched in MIS. While each construct has received individual attention, we have found relatively little research linking them. One of the major edicts of empowerment is delegation of decision making authority to lower-level employees. Increased authority allows employees more freedom to be creative. However, if creative thought is generated but not captured, innovative ideas may be lost. Organizational memory can capture creative ideas as they are generated so that empowered teams can draw upon positive creative experiences.We developed a theoretical model to illuminate the relationships between organizational memory, worker empowerment, and creativity. The model portrays the linkages between empowerment and creativity, creativity and organizational memory, and organizational memory and empowerment. The model was developed based on the literature in each respective area and an interview-based study concerning “empowered” systems development project teams and organizational memory. Analysis of the interview data revealed that empowered workers generate creative solutions to problems. However, creative solutions can only be used for future projects if they are somehow recorded into organizational memory. Organizations that empowered their workforce and embraced creativity reported increased customer satisfaction, waste reduction, and some quality gains. In contrast, those that did not empower reported little or no change. Organizations that recorded creative solutions to problems believe that retrieval of this information could be potentially useful for future projects. Potential challenges faced by organizations classified into each cell are also presented. This classification scheme should prove useful as a guide to organizations examining the potential benefits and pitfalls of worker empowerment and organizational memory.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/1467-8691.00047
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  • 20
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    Creative Problem Solving as a Technology of Expert Behaviour within Marketing Management (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Creativity and innovation management 6 (1997), S. 0 
    Details
    ISSN: 1467-8691
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Economics
    Notes: This paper presents a case based on the notion that rule based systems or ‘technologies’ designed to promote creativity may be seen as a way of short-cutting the training route to domain specific cognitive expertise in Marketing Management. The paper draws on multi-disciplinary research from different but thematically parallel research programmes in expertise and cognitive science, creativity, and problem solving. The argument proceeds with an examination of the construct of ‘creativity’ and its role in management domains in general and the marketing domain in particular. A review of psychological findings concerning expertise is then undertaken to draw out the common features between creativity in problem solving and high level expertise. Finally, these common features are synthesised in a speculative model which describes the complex of cognitive strategies and beliefs about problem solving which may characterise expert problem solvers in marketing management—a move towards a potentially testable ‘metacognition’ of expertise in marketing.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/1467-8691.00048
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  • 21
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    Book Reviews (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Creativity and innovation management 6 (1997), S. 0 
    Details
    ISSN: 1467-8691
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Economics
    Notes: Book reviews in this article: David L. Collinson and Jeff Hearn (eds) (1996) Men as Managers, Managers as Men, Masculinities and Management. Beth Rogers (1996) Creating Product Strategies. M. Alverson and H. Wilmott (1996) Making Sense of Management: a Critical Introduction.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/1467-8691.t01-1-00051
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  • 22
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    THE SPACES OF COPING: WOMEN AND “POVERTY” IN SINGAPORE (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Singapore journal of tropical geography 17 (1997), S. 0 
    Details
    ISSN: 1467-9493
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Geography
    Notes: This paper investigates the relationship between space, gender and poverty in the dynamic Pacific Asian economy of Singapore. It argues for the use of coping strategies as an analytical tool for investigating these relationships, highlighting how women construct strategies from confined spaces. Drawing on spatial stories and real life accounts, it examines the ways in which women use the labour market, the family and community services as strategies against poverty. The paper concludes that women struggle to negotiate the constraints of inadequate childcare provision and traditional attitudes, choosing instead to remain in the home or enter “liminal” spaces in the form of Family Service Centres.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1467-9493.1996.tb00088.x
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  • 23
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    WOMEN AND THE PUBLIC DRINKING PLACE: A CASE STUDY OF ADO-EKITI, NIGERIA (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Singapore journal of tropical geography 17 (1997), S. 0 
    Details
    ISSN: 1467-9493
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Geography
    Notes: This paper uses the bars of Ado-Ekiti as a site to explore the use of urban space by women and men. Ado-Ekiti is a Yoruba city of 150,000 people in southwestern Nigeria. Feminist and political economy perspectives are used in developing the three-part theme of the way that gender intersects with the relations between bars and production, bars and reproduction, and bars and consumption. A look at the history of alcohol in Nigeria and of Yoruba women as traders and their cultural role provides context. Survey results and personal observations connect empirical findings to the tripartite theme. Women own and run three fourths of Ado-Ekiti's two hundred plus bars, but men control the upscale bars. Many of Ado's female bar owners are on the receiving end of an exploitative relationship with the global economy via the brewing industry, in a patriarchal society that assigns them a heavy reproductive burden.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1467-9493.1996.tb00089.x
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  • 24
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    THE NEGOTIATION OF SPACE AMONG SEX WORKERS IN CEBU CITY, THE PHILIPPINES (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Singapore journal of tropical geography 17 (1997), S. 0 
    Details
    ISSN: 1467-9493
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Geography
    Notes: The paper examines the experiences of space among sex workers in Cebu City, a major service and commercial centre in the Visayan region of the Philippines. It explores the issue of space from a number of perspectives and scales: first, at the national level in terms of migration patterns among sex workers; second, at the local level in relation to how sex workers experience and construct urban spaces through residence and working patterns; and finally, from a community perspective, the nature of domestic spaces among these women. The underlying theme of the paper centres around the contradictory ways in which social opprobrium is often reflected in spatial seclusion among sex workers. On the one hand, they are constrained in their experiences of space. On the other, the construction of their own particular spaces reflects a high degree of resourcefulness and resistance. This is corroborated further by the fact that involvement in the sex industry creates a different set of spatial aspirations and awareness among sex workers compared with those of the wider population.
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    URL: http://dx.doi.org/10.1111/j.1467-9493.1996.tb00090.x
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  • 25
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    BOOK REVIEWS (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Singapore journal of tropical geography 17 (1997), S. 0 
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    ISSN: 1467-9493
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Geography
    Notes: Books reviewed in this article: Climatology: An Atmospheric Science. John J. Hidore and John E. Oliver. Geomorphology in the Tropics: A Study of Weathering and Denudation in Low Latitudes. Michael F. Thomas. Hydrology and Water Management in the Humid Tropics. Michael Bonell, Maynard M. Hufschmidt and John S. Gladwell. The Environment and International Relations. John Vogler and Mark F. Imber (eds.). Summary and Selected Papers of the SEAPOL Tri-Regional Conference. Kathleen I. Matics and Ted L. McDorman (eds.) Trade, Aid and Global Interdependence. George Cho. Communication and the “Third World”. Geoffrey Reeves. East Asian Economies: Transformation and Challenges. Toshihiko Kawagoe and Sueo Sekiguchi (eds.). Counting the Cost: Economic Growth and Environmental Change in Thailand. Jonathan Rigg (ed.).
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    THE HISTORICAL GEOGRAPHY OF HONG KONG INVESTMENTS IN THE ASEAN REGION (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Singapore journal of tropical geography 17 (1997), S. 0 
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    ISSN: 1467-9493
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Geography
    Notes: Conventional studies of “Third World multinationals” tend to focus on their recent origins. This paper argues that the transnational operations of Hong Kong firms have had a long tradition originating in its Overseas Chinese networks and in the colonial experience of many Southeast Asian countries. Based on secondary and primary data, this paper takes a historical view to describe how the ASEAN operations of Hong Kong transnational corporations (HKTNCs) and their foreign direct investment (HKFDI) have evolved over more than a century to become one of the most important economic players in the ASEAN region. Four phases of their historical development are benchmarked in this paper. Before World War II, HKTNCs in the commercial and banking sectors had a notable presence in the region. It was, however, in the post-war period that HKTNCs and their FDI flows flourished. During the period 1945–69, industrialisation took off in Hong Kong and this led to the expansion of manufacturing HKTNCs into the ASEAN region. The real zenith of outward investment from Hong Kong was the 1970s and 1980s so that in the 1990s Hong Kong has become one of the largest investors in Indonesia, Singapore and Thailand.
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    How can the pensions market be made to work better? (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Economic affairs 17 (1997), S. 0 
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    ISSN: 1468-0270
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Economics
    Notes: Consumers are very dissatisfied with the pensions market and it is unlikely that Financial Services Act regulation will improve the situation. More effective competition between suppliers is more likely to be successful and ways need to be found to increase it rapidly from its current low level. More sclosure f information, particularly about the profitability of new business and investment returns is needed, as is an independent rating agency.
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    Social Affairs (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Economic affairs 17 (1997), S. 0 
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    ISSN: 1468-0270
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Economics
    Type of Medium: Electronic Resource
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    Does British economic policy have a future? (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Economic affairs 17 (1997), S. 0 
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    ISSN: 1468-0270
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Economics
    Notes: It is frequently claimed that Britain's withdrawal from the EU would be tantamount to national economic suicide. The paper examines that proposition by assessing the costs and benefits of EU membership, concluding that the net effect of withdrawal on the British economy would be small-certainly not large enough to stop British governments standing up for British interests in Europe.
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    The future of Europe - and Britain's economic future in Europe: the perspective of a Europe-based multinational (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Economic affairs 17 (1997), S. 0 
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    ISSN: 1468-0270
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Economics
    Notes: The paper asks why Europe matters, what a company like Unilever wants from Europe, what developments will deliver these conditions and whether it matters if Britain is in or out of Europe. It concludes that the most important benefit from Europe has been the Single Market. Developments which promote it such as EMU should be supported but other economic issues such as competitiveness and unemployment also need to be addressed. The benefits of the Single Market can most easily be secured inside Europe.
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    Accounting for crime (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Economic affairs 17 (1997), S. 0 
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    ISSN: 1468-0270
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Economics
    Notes: New law and order legislation has a patchy record so far as crime reduction is concerned. Can economic analyses help decide between competing policies? Taking the current Crime (Sentences) Bill as an example, the author argues that as a first step new legislative proposals should be subject to more intensive fiscal examination.
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    The Environment (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Economic affairs 17 (1997), S. 0 
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    ISSN: 1468-0270
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Economics
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    Fallacies (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Economic affairs 17 (1997), S. 0 
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    ISSN: 1468-0270
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Economics
    Type of Medium: Electronic Resource
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    Interdependence of Retail Businesses (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Growth and change 28 (1997), S. 0 
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    ISSN: 1468-2257
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Geography , Economics
    Notes: Previous studies employing the trade area analysis procedure of pull factors assume retail sectors are independent. However, interdependencies exist between and among retail sectors. Employing a multivariate Tobit procedure, the agglomerative aspects of retail trade can be captured. Results indictate that interdependencies exist between retail sectors and if these retail interdependencies are ignored, extension and outreach retail sector programs may prove to be ineffective.
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    Specialization in a Declining Industrial District (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Growth and change 28 (1997), S. 0 
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    ISSN: 1468-2257
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Geography , Economics
    Notes: Although flexible specialization is regarded as one of the hallmarks of industrial districts, its consequences for firm performance have not attracted much empirical attention. Using event-history data on a complete population of textile-clothing firms in Baden-Württemberg in the Reutlingen (Germany) district from 1946 to 1993, this paper tests the proposition that specialized firms have a survival advantage over more integrated firms. Logistic regression models of failure probabilities show that, contrary to predictions derived from the district model, horizontally and vertically integrated firms have outlived more specialized firms. This study demonstrates the importance of dynamic research designs that incorporate information on strategic differences in a complete population of district firms, observed over an extended time frame.
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    Nuclear Power Plants and Residential Housing Prices (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Growth and change 28 (1997), S. 0 
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    ISSN: 1468-2257
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Geography , Economics
    Notes: Nuclear power plants can theoretically influence property values through a number of different channels. The public perception of risk associated with the potential hazard from the operation of a nuclear reactor and the storage of nuclear waste may lead to lower bids on properties in close proximity to the plant. In contrast, workers at the plant may be less concerned with any potential hazards, and may actually value being in proximity to the workplace. Hence, one cannot a priori sign the distance gradient of homes in the vicinity of a nuclear power plant. In this study, a hedonic model coupled with geographic information system (GIS) techniques is used to estimate housing price surfaces around two nuclear power plants in California. The use of GIS software allows more potential influences to housing prices to be accurately incorporated than previously included in hedonic studies. Based on the evidence from the plants chosen, these findings do not support the contention that negative imagery surrounding nuclear power plants or stored nuclear waste has a significant detrimental influence on residential home prices in the immediate vicinity of these facilities.
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    A Comparison of Within-Firm and External Sources of Product Innovation (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Growth and change 28 (1997), S. 0 
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    ISSN: 1468-2257
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Geography , Economics
    Notes: This paper examines the role of internal and external research, design and development (RD&D) activity in the innovation performance of New York State manufacturing firms in the scientific instruments sector. Survey data from a sample of 204 small and medium-sized companies suggest that the incidence of successful product development is higher among firms that combine in-house RD&D with technical support from independent specialists. Significantly, firms that supplement their in-house innovation efforts with outside talent are found to exhibit better commercial performance than their counterparts that operate on the basis of either internal or external technical resources alone. The paper concludes with a brief agenda for future empirical research on the conditions that support product innovation among small and medium-sized firms.
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    Book Reviews (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Growth and change 28 (1997), S. 0 
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    ISSN: 1468-2257
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Geography , Economics
    Notes: The Geography of Finance: Spatial Dimensions of Intermediary Behaviour. By David J. Porteous. (ed)Plowing the Sea: Nurturing the Hidden Sources of Growth in the Developing World. By Michael Fairbanks and Stace Lindsay.
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    Productivity Change in Manufacturing Regions: A Multifactor/Shift-Share Approach (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Growth and change 28 (1997), S. 0 
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    ISSN: 1468-2257
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Geography , Economics
    Notes: The traditional shift-share model measures the combined effects of output growth and productivity change on employment. A region with above average employment growth either has a favorable industry mix or enjoys a competitive advantage over other regions. To separate the effects of output and productivity, the shift-share model is extended to decompose the effects of changes in output and productivity on employment. This paper modifies the Rigby-Anderson extension by separating the contribution of labor and capital to productivity growth in the analysis of regional economic performance, and investigates twenty (two-digit SIC) manufacturing sectors in twelve states (six snowbelt, six sunbelt states) to assess whether observed changes in employment were due to changes in output or to productivity.
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    Industry and the Environment Introduction to the Special Issue (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Growth and change 28 (1997), S. 0 
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    ISSN: 1468-2257
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Geography , Economics
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    Corporate Response to Environmental Issues: Packaging (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Growth and change 28 (1997), S. 0 
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    ISSN: 1468-2257
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Geography , Economics
    Notes: Among the environmental issues that have come to dominate social concerns, the amount of packaging sent for disposal in landfills has gained increased prominence in Canada, with the issuance in 1990 of the National Protocol on Packaging (NAPP). Recognizing the increased demands for improved environmental performance on the part of corporations, this study seeks to understand why some companies respond more quickly than others to concerns about packaging-waste reduction. The paper links concepts found in the Corporate Social Responsibility and Innovation Theory literatures, in order to explore corporate response patterns to pressures for change and to develop a measure of corporate performance with regards to packaging-waste reduction efforts. Bivariate and linear logit analyses of data were undertaken, and confirm that variations in a company's response pattern can be explained in terms of factors such as company size, product orientation, and existence of an environmental affairs function, as well as external policies, such as NAPP.
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    Color of Minimally Processed Potatoes as Affected by Modified Atmosphere Packaging and Antibrowning Agents (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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: Minimal processing of potatoes was studied by using different treatments of cut potatoes in combination with modified atmosphere packaging. Different packaging materials and peeling methods were evaluated. An L-cysteine (0.5%) and citric acid (2%) mixture prevented browning of potatoes effectively. Active modification of the atmosphere inside the package was necessary to achieve extended shelf-life. Nitrogen flushing was more effective than other gas treatments with a highly permeable multilayered polyolefin packaging material. Hand peeling and lye peeling resulted in better quality, but abrasion peeling was undesirable for fresh potatoes. The shelf-life of the minimally processed products could be extended to nearly 3 wk under refrigerated storage.
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    Hydrolysis of Milk Protein by a Bacillus licheniformis Protease Specific for Acidic Amino Acid Residues (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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 serine protease, which preferentially cleaves peptide bonds at the carboxylic site of Glu and Asp was evaluated with milk proteins as substrate. The enzyme hydrolyzed casein almost 10 times more efficiently than whey protein. In the casein assay, whey protein did not inhibit the protease, but the enzyme activity in a chromogenic assay was severely inhibited by one whey protein, β-lactoglobulin. Capillary electrophoresis of β-lactoglobulin hydrolysate revealed a peptide profile corresponding to the numbers of susceptible bonds, The enzyme may provide advantages in preparation of functional protein fractions and in cheese ripening.
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    Simple, Sensitive Assay for Microbial Aminopeptidase (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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 fluorimetric assay has been developed using several aminoacyl-7-amido-4-methyl coumarin (AMC) substrates (L-leucine-, L-alanine-, L-arginine-, L-tyrosine-, L-phenylalanine-, L-serine- and L-valine-AMC) in black multi-well plates to measure microbial aminopeptidase activity in lactobacilli intact cell suspensions (109–1010 CFU/mL). The fluorescence emission was visually evaluated by panelists and showed that substrate concentrations of 0.01 mM were optimal for visual detection and thus useful for rapid screening of many strains. The different ratios of activities quantitated in a multiscan fluorimeter showed a potential for differentiation among strains.
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    Microbiological, Sensory and Chemical Characteristics of Vacuum-Packaged Cooked Beef Top Rounds Treated with Sodium Lactate and Sodium Propionate (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Cooked, vacuum-packaged beef top rounds containing 3% sodium lactate (NaL) or 3 or 4% NaL in combination with 0.1 or 0.2% sodium propionate (NaP) were stored for up to 84 days at 4°C. Addition of any of the treatments greatly reduced total Aerobic Plate Counts (APC). Positive flavor notes associated with fresh beef were enhanced by ingredient addition and tended to be highest in roasts with 3% NaL + 0.2% NaP. Cooked roast beef color was enhanced by addition of NaL alone or in combination with 0.1% NaP. Lipid oxidation and water activity were decreased by addition of NaL with NaP and pH and cooked yield were increased with any level or combination of ingredients.
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    Exopolysaccharide Production from Lactic Acid Bacteria Isolated from Fermented Foods (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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: Isolates of lactic acid bacteria were obtained from non-dairy fermented foods (Mettwurst salami, Prosciutto ham and black olives). Their species were identified and they were investigated for their ability to produce exopolysaccharides. A reference yoghurt culture (Streptococcus thermophilus) and an exopolysaccharide producing isolate (Leuconostoc mesenteroides - Isolate 3) were grown in mESM broth under aerobic conditions at 25°C. They produced up to 600 mg/L and 530 mg/L of exopolysaccharide, respectively. Viscosities of the final fermentation broths were much higher in comparison to the isolated exopolysaccharide solutions. The addition of whey protein concentrate (0.2% w/v) to the extracted exopolysaccharides slightly increased the viscosity of the solutions.
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    Vanillin as an Antimicrobial for Producing Shelf-stable Strawberry Puree (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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 utilization of vanillin was studied as a natural antimicrobial in a combined technology for producing a shelf-stable strawberry purée. Mild heat treatment (blanching) was combined with addition of 3,000 ppm vanillin and 500 ppm ascorbic acid and adjustment of water activity (aw) to 0.95 and pH to 3.0. This prevented growth of both native and inoculated flora for ≥60 days storage at room temperature.
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    Pre-Chill Spray of Chicken Carcasses to Reduce Salmonella typhimurium (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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 test chamber was designed and constructed and prechill chicken carcasses inoculated with Salmonella typhimurium were treated in it. They were sprayed with tap water, 0.85% sodium chloride (NaCl), 5% or 10% trisodium phosphate (TSP), 5% or 10% sodium bisulfate (SBS), 0.1% cetylpyridinium chloride (CPC), or 1% lactic acids (LAC) at 207, 345 or 827 kPa pressure for either 30 or 90 sec exposure time. Samples were taken from carcass wash water to determine the most probable number of Salmonella. Compared to tap water spraying, 0.85% NaCl spraying did not significantly reduce Salmonella. The greatest reductions of S. typhimurium, by 10% TSP, 10% SBS, 0.1% CPC or 1% LAC spraying, were 3.7, 2.4, 1.6 or 1.6 log in 90 sec treatments, respectively.
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    Estimation of Spoilage Bacterial Load on Meat by Fluorescein Diacetate Hydrolysis or Resazurin Reduction (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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: Resazurin reduction time (RR), fluorescein diacetate hydrolysis (FDA), and aerobic plate count (APC) were monitored in aerobically packaged beef steaks stored at 4°C. FDA hydrolysis increased, while RR decreased with increased APC. As bacterial load increased from ca. 102 CFU/cm2 to 108 CFU/cm2, FDA activity (A490) increased from 0.1 to 0.6 units and RR decreased from 22 hr to 〈1 hr. Linear regression performed between APC and RR, and APC and FDA revealed r-values of 0.94 (P〈0.001) and 0.92 (P〈0.001), respectively. Results indicated that RR and FDA could be used as rapid methods to estimate spoilage bacterial load in aerobically stored meat.
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    Disinfection of Rice Seeds Prior to Sprouting (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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: Different methods of rice seeds disinfection were investigated in order to limit the development of micro-organisms during sprouting. At room temperature, sodium hypochlorite at 1000 ppm or hydrogen peroxide resulted in a 2 to 3 log decrease in aerobic plate counts. Ethanol was found to inhibit germination, thus prohibiting its use. The limited effectiveness of decontaminating solutions could be because they did not access the bacteria, which was supported by the results of washing with benzalkonium chloride. Greater reduction (up to 5 log) was obtained by soaking seeds for 5 min in a sodium hypochlorite solution at 60°C.
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    Survival and Growth of Salmonella hadar on Minimally Processed Cabbage as Influenced by Storage Abuse Conditions (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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: Shredded, washed and centrifuged cabbage was packaged in monooriented polypropylene (OPP) bags, inoculated with Salmonella hadar and stored 10 days at 4°C, 12°C and 20°C. Microbiological, appearance, odor and headspace gas analysis were evaluated throughout storage. S. hadar and mesophilic aerobic and psychrotrophic microorganism growth was affected by storage time and temperature. S. hadar counts were lower (p〈0.05) at 4°C than at 12°C and 20°C. The score ratings for general appearance, wilting, browning and off-odor showed that all samples were commercially acceptable. Results indicated that S. hadar could survive and proliferate on minimally processed cabbage, thereby posing a potential hazard to consumers.
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    Calcium Bioavailability of Vegetarian Diets in Rats: Potential Application in a Bioregenerative Life-Support System (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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: Calcium bioavailability of vegetarian diets containing various proportions of candidate crops for a controlled ecological life-support system (CELSS) was determined by femur 45Ca uptake. Three vegetarian diets and a control diet were labeled extrinsically with 45Ca and fed to 5-wk old male rats. A fifth group of rats fed an unlabeled control diet received an intraperitoneal (IP) injection of 45Ca. There was no significant difference in mean calcium absorption of vegetarian diets (90.80 ± 5.23%) and control diet (87.85 ± 5.25%) when calculated as the percent of an IP dose. The amounts of phytate, oxalate, and dietary fiber in the diets did not affect calcium absorption.
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    Chemical, Physical and Sensory Attributes of Noodles with Added Sweetpotato and Soy Flour (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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: Noodles were prepared with sweetpotato flour or puree and defatted soy flour (DSF) added to all-purpose wheat flour. These ingredients provided β-carotene for vitamin A and protein. Test samples were compared with control noodles. Combinations of sweetpotato and DSF increased protein, ash and total dietary fiber and decreased fat and carbohydrates. Sweetpotato contributed orange color and β-carotene, while DSF reduced lightness and added no β-carotene. Both ingredients increased cooking loss—10.4% from sweetpotato to 12.0% from sweetpotato and DSF combinations. Sweetpotato increased color acceptability with no change in flavor or overall acceptabilities. Sweetpotato decreased stickiness and DSF had no effect on acceptability.
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    Sensory and Chemical Characteristics of Selected Gulf of Mexico Coastal Herring Species (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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: Gulf of Mexico coastal herrings may become an important alternative fisheries resource for U.S. commercial fisherman. Effects of on board handling on sensory characteristics of chub mackerel (Scomber japonicus) and rough scad (Trachurus lathami) were investigated. Proximate and fatty acid composition of chub mackerel, rough scad, round scad (Decapturus punctatus), round herring (Etrumeus teres), and silver rag (Ariomma bondi) were determined to provide nutritional and product formulation data. Chub mackerel and rough scad had similar sensory characteristics found in other commercial species, which, with proper on board handling, could be maintained during frozen storage. Proximate and fatty acid compositions of the fish varied by species, season, and year.
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    Immobilized Glucose Isomerase Use in Mirin Production (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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 conversion of glucose in mirin (an alcoholic seasoning) to fructose using immobilized glucose isomerase (IGI) was studied in order to produce sweetened mirin without chill haze. The initial conversion velocity (Cm/tm) with IGI was affected by temperature, pH, and ethanol concentration. This reaction was first order, for which the temperature coefficient (Q10) over the range 20–55°C was 2.0. The value of Cm/tm was a maximum at pH 8.0, and decreased with an increase in ethanol. Conversions carried out in a continuous column reaction system had Cm/tm values 36 times higher than that in a batch system. Mirin treated with IGI did not form chill haze.
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    Citrus Tissue Extracts Affect Juice Cloud Stability (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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: Salt extractable proteins were isolated from hand expressed juice, rag and peel of Valencia oranges. Each tissue extract was divided into dialysis supernatant (DS) and precipitate (DP) (forms during dialysis). DP, DS and DS heated for 2 min at 80°C (HDS) were added to pasteurized, reconstituted frozen concentrated orange juice at 5 U · mL−1 of pectinmethylesterase. Samples were incubated either at 25°C for 14 days or 4°C for 28 days and periodically sampled to determine the effects of tissue extracts on juice cloud stability. Tissue specific differences were observed for the rate of juice cloud precipitation and among the HDS, DS, and DP fractions of a given tissue. HDS fractions destabilized juice cloud more rapidly than DS or DP at both 25 and 4°C.
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    Properties of Anthocyanins from Grape Cell Culture (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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: Color and thermal- and pH-stability of anthocyanins from a grape cell suspension culture were compared with those of commercial food colorants using Hunter and spectrophotometric analysis. At pH 3, grape cell anthocyanins showed color vividness (Chroma) similar to red cabbage and higher than that of other samples and a hue (Theta) similar to purple corn and redder than other samples. Brown oxidized phenolics were absent from the cell culture and red cabbage preparations, but were found in other samples. Color loss during incubation at 30 and 95°C, pH 3 and during an increase in pH from 3 to 5 was more severe for cell culture than red cabbage anthocyanins probably indicating they were intrinsically more sensitive.
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    Kinetics of Formation of Polar Heterocyclic Amines in a Meat Model System (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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 model system was used to examine kinetics of formation of polar heterocyclic amines by heating the precursors creatinine, glucose and amino acids in proportions similar to those in bovine meat but at higher concentrations. Formation of heterocyclic amines was studied between 150 and 225°C for 0.5–120 min, depending on temperature. Heated samples were subjected to solid phase extraction and HPLC analysis, with photodiode array detection for identification and quantification of heterocyclic amines. IQx, MeIQx, 7,8-DiMeIQx, 4,8-DiMeIQx, PhIP, harman and norharman were identified. A first-order reaction model and the Eyring equation were fitted to the formation of polar heterocyclic amines to obtain rate constants and their temperature dependence.
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    Dystrophin Cleavage and Sarcolemma Detachment are Early Post Mortem Changes on Bass (Dicentrarchus labrax) White Muscle (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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: Using specific dystrophin antibodies directed against a conserved C-terminal sequence, we demonstrated that dystrophin of fish white muscle was quickly degraded by 50% within 24h and by 100% within 2 days, in parallel with titin cleavage and alpha-actinin release from Z-disks. These changes were accompanied by sarcolemma detachment from the myofibers in costameres (the structures containing dystrophin) and Z-disks weakening. For muscle stored during 2 to 6 mo before thawing, total dystrophin disappearance was observed at 4°C in 〈8h. Dystrophin may serve as a marker for stored fish to evaluate post mortem changes or detect a thawing-freezing process.
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    Measuring Texture of Crackers with a Multiple-point Sheet Sensor (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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 multiple-point sheet sensor was used to observe the distribution of pressure on the surface during fracture of food. This multiple-point measurement was compared with a single-point measurement of uniaxial compression for crackers with different water activities. Textural characteristics were clearly reflected in the pressure distribution data successively detected by the multiple-point sensor. Little pressure distribution appeared during compression of a homogeneous sample. Crackers with low water activity showed a wide pressure distribution both with time and at different positions. The multiple-point measurement directly determined textural differences caused by the mechanical and geometrical properties of the crackers.
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    Prediction Equations for Gases in Flexible Modified-Atmosphere Packages of Respiring Produce are Different Than Those for Rigid Packages (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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: Total pressure generally decreases in a sealed rigid package containing respiring produce, whereas total pressure is essentially constant and free volume decreases in a flexible package. We found that predicted O2, CO2, and N2 partial pressures were different for similarly designed (same surface area, thickness, film permeabilities and produce mass) flexible and rigid packages at “quasi steady state” and steady state, respectively. Predicted O2 and CO2 partial pressures were slightly higher in a flexible package than in a rigid package and were a function of the film permeability ratio of N2 to O2 and of CO2 to O2. They also related to the ratio of product CO2 production rate to O2 uptake rate, target steady-state O2 partial pressure, and respiration characteristics. Differences were slight for films such as low-density polyethylene.
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    Antioxidant Effects of L-Carnosine on Liposomes and Beef Homogenates (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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 antioxidant activity of camosine (β-alanylhistidine dipeptide) was investigated using several systems. In the presence of 100 μM ascorbic acid, carnosine inhibited metal ion-catalyzed deoxyribose degradation in a dose-dependent manner, indicating its hydroxyl radical-scavenging activity. Carnosine strongly inhibited metal ion-catalyzed liposomal lipid peroxidation in the presence of 100 μM ascorbic acid or 100 μM H2O2. Carnosine also inhibited thiobarbituric acid-reactive substances (TBARS) formation from ground beef homogenates. An increase in TBARS formation was caused by addition of 10 ppm Fe3+ to the homogenates. Carnosine presence prevented such increase and it may be useful as an adjunct against oxidative tissue damage or for increasing shelf life.
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    Metal-Catalyzed Oxidation of Ascorbate, Deoxyribose and Linoleic Acid as Affected by Phytic Acid in a Model System (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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: Antioxidant activity of phytate was investigated in metal-catalyzed model systems. In a dose-dependent manner, phytate facilitated oxidation of Fe (II) to Fe (III) and inhibited formation of thiobarbituric acid-reactive substances (TBARS) from Fe (II)- or hemeprotein-catalyzed deoxyribose degradation. In the presence of 100 μM Fe (III), phytate inhibited reduction of Fe (III) to Fe (II) by 100 μM ascorbic acid and it consequently inhibited ascorbate oxidation. Phytate inhibited hemeprotein- and H2O2-catalyzed TBARS formation from linoleic acid micelles. Inhibition by phytate of iron + ascorbate-dependent lipid peroxidation depended on the concentration of ascorbate. These results indicate that phytate may be a useful antioxidant in the protection against oxidative deterioration of foods.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1997.tb15010.x
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    Chemical Stability of Antioxidant-Washed Beef Heart Surimi During Frozen Storage (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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: Beef heart surimi was prepared in the presence or absence of propyl gallate and blended with or without cryoprotectants (sucrose, sorbitol). Samples were stored at -15, -29, and -70°C for 0.2, 2, 4, 12, 26 and 52 wk to observe oxidative changes in lipids (TBARS and dienes) and proteins (sulfhydryl, carbonyl, surface hydrophobicity, and myosin ATP-ase). Lipid and protein oxidation was minimal at -70°C. The freeze-thaw process caused lipid and protein oxidation in control samples at -15 and -29°C. Oxidation increased rapidly after 4 wk. Propyl gallate inhibited lipid oxidation but was ineffective against protein changes. After 12 wk, cryoprotectants promoted lipid and protein oxidation in the absence of propyl gallate.
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    Micro-scale Method for Determining Foaming Properties of Protein (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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 5% protein suspension (4 mL) was whipped in a modified 50-mL centrifuge tube using a tissumizer equipped with a flat-bottom generator. Drainage time at 50% liquid weight and the weight of the foam formed/unit volume were used for calculating foam stability and foam overrun, respectively. The foaming properties of a variety of milk proteins were determined using this method. This method distinguished differences in foaming properties among the proteins. Values for overrun confirmed published results. Compared with standard methods, this method required much less sample (about 1/20) and less measuring time (about 1/5 to 1/10).
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    Anisotropy in Tensile Properties of Mozzarella Cheese (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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: Effects of sampling direction (parallel or perpendicular to protein fiber orientation), cheese type (low-moisture, part-skim, LMPS and reduced fat, RF) and deformation rate (5 and 25 cm/min) on fracture properties of Mozzarella cheese were determined with tensile tests. The fracture toughness, stress, and strain in the parallel direction were, respectively, 2.8, 2.1 and 1.4 times greater than those in the perpendicular direction. This verified that the Mozzarella cheese had anisotropic tensile properties. A composite-material approach was used to explain the direction-dependent properties. The toughness, stress, and strain values for RF cheese were, respectively, 5.9, 5.4, and 1.3 times those of LMPS cheese. The tensile properties of Mozzarella were also affected by deformation rate.
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    Control of Decay in Modified-atmosphere Packages of Sliced Apples using 2-Nonanone Vapor (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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 flow-through vapor exposure system was developed to evaluate the effects of 2-nonanone vapor on the decay of apple slices inoculated with Penicillium expansum Link, and Botrytis cinerea Pers. Treatments with 2-nonanone at 130 to 300 μL (STP)/L of air at 23°C retarded growth of fungi on PDA. At 300 μLL-1, fungal growth was completely suppressed; however, it re-grew when transferred to air. At 5°C, exposure to 50 μL.L-1 suppressed, and at 100 μL.L-1 apparently killed, P. expansum on PDA and apple slices. For P. expansum at 5°C, only 25% of the 2-nonanone used at 23°C was needed. Physiological damage occurred on the peel of treated apples.
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    Optimum Measure of Cap Color in Agaricus bisporus Wild and Cultivated Strains (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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: Cap color was characterized on a wide range of Agaricus bisporus strains. L, a and b tristimulus coordinates were tested by linear model analysis to determine color information related to each parameter. One model was retained: log(L/(100-L)) =α* H +β. Visual cap color variation was continuous and well described by log(L/(100-L)) or H parameters. In the wild, the range of color varied from white to dark brown which would enable mushroom breeding for cap color adapted to the market.
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    Vapor Pressure of Allyl Isothiocyanate and Its Transport in PVDC/PVC Copolymer Packaging Film (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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: Equilibrium vapor pressures of allyl isothiocyanate (AIT) above pure AIT and AIT/canola oil mixtures from 15 to 45°C were estimated from AIT vapor densities using gas chromatography. Canola oil was an effective diluent for depressing AIT vapor pressure. Permeation of AIT in a PVDC/PVC copolymer film was measured using the dynamic quasi-isostatic method, and kinetics of AIT vapor sorption in the polymer were studied gravimetrically. Experiments were carried out at 25, 35 and 45°C with vapor pressures from 50 to 800 Pa. At fixed vapor activity, diffusion and permeability coefficients increased with temperature, but a decrease was observed for solubility coefficient. An empirical equation was used to describe the sorption kinetics.
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    Lactic Fermentation of Media Containing High Concentrations of Yeast Extracts (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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 extracts (YE) were supplemented with whey permeate and citrate (YPC) as substrates for lactic acid and diacetyl production. Lactococcus lactis ssp. lactis AD was selected for high production of lactic acid and diacetyl. High correlation (r2= 0.88) occurred between acidification and population increases in YPC containing 70 g/L YE. Media with 100 g/L YE were inhibitory to growth. YPC supplementation with M17 or MRS had little effect on growth but reduced diacetyl. Increasing incubation temperature to 25°C stimulated fermentation but a temperature rise to 30°C only increased lactic acid. With 2L fermenters (20°C/110 rpm) on YPC (70 g/L YE) maximal diacetyl was obtained between 12–16h, and maximal population was obtained after 22h. Fermenter-production of diacetyl in YPC was comparable to that in milk (1 to 10 ppm) but less than that in shake flasks (32 ppm).
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    Residence Time Distribution of Particles during Two-Phase Non-Newtonian Flow in Conventional as compared with Helical Holding Tubes (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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 residence times of multiple particles during the flow of a non-Newtonian suspension through a conventional holding tube assembly were compared with that in a helical holding tube assembly of identical length and tube diameter. The residence times were measured for different combinations of process parameters (viscosity, flow rate of fluid, size and concentration of particles). The effects of these parameters on Residence Time Distribution (RTD) of particles was determined and dimensionless equations were developed to predict the mean, minimum and standard deviation of residence times. The RTDs in the helical holding tube were found to be narrower than in the conventional holding tube. The RTD of particles at all combinations of process parameters were normally distributed. The ratio of mean to minimum residence time was within 1.05 to 1.11 in the helical holding tube and 1.06 to 1.16 in the conventional holding tube for the range of parameters studied.
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    Debittering Casein Hydrolysates with Octadecyl-Siloxane (C18) Columns (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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: Three casein hydrolysates (degree of hydrolysis (DH) of 23, 47, and 65.5 (%)) were debittered using three different hydrophobic adsorption columns, C18, C8, and phenolic resin (PR). Higher DH hydrolysates resulted in higher total nitrogen yields through the debittering process. The C18 and PR columns had more effective debittering than the C8 column, which had the highest processing yield. The PR column had much lower processing yield than the C18 column. Q-value correlated with bitterness in the hydrolysates. Antigenicity of treated hydrolysates was reduced by the debittering process.
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    Acid Milk Gel Formation as Affected by Total Solids Content (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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: Reconstituted skim milk with varying concentrations of total solids was coagulated using glucono-δ-lactone (GDL). Microscopic, turbidimetric and rheological procedures were used to examine mineral solubilization, buffering capacity, casein dissociation and micellar solvation during gelation. Total solids of the milk affected pH of the onset of gelation attributable to differences in colloïdal calcium phosphate in the casein particles during acidification. Firmness and elasticity of the resulting gel increased with total solids from a more direct contribution of dry matter during the last stage of acid milk gel formation.
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    Aroma Composition of a White Wine of Vitis vinifera L. cv. Emir as Affected by Skin Contact (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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 and glycosidically bound flavor compounds of a white wine from cv. Emir were analyzed by GC-MS, and 75 compounds were identified. The wine was high in volatile phenols. Skin-contact with the juice before fermentation increased amounts of free and glycosidically bound flavor compounds. Quantities of certain compounds were significantly different between control and skin-contact wines.
    Type of Medium: Electronic Resource
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    Gelling Properties of Gellan Solutions Containing Monovalent and Divalent Cations (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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: Gelling temperatures of gellan solutions with the addition of Na+ and K+ ranging from 15 to 450 mM or Ca++ and Mg++ from 2 to 40 mM were determined by dynamic rheological testing at four polymer concentrations between 0.4 and 2.0% (w/w). Gelling temperatures were much higher for gellan solutions containing divalent cations than for those containing the same amount of monovalent cations. Solutions containing K+ gelled at higher temperatures than those containing Na+. Effects of Ca++ and Mg++ on gelling temperatures were not significantly different. A general model was developed to predict the gelling temperature of gellan solutions as functions of cation and polymer concentrations.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1997.tb15436.x
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  • 76
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    Kinetic and Thermodynamic Parameters for Heat Denaturation of Bovine Milk IgG, IgA and IgM (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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: For heat denaturation of bovine milk immunoglobulins (IgG, IgA and IgM) in the temperature range 62 to 81°C, the D values were IgG 〉 IgA 〉 IgM at any temperature. The Z values were 6.29, 4.00 and 5.17°C for IgG, IgA and IgM, respectively. Heat denaturation of bovine milk immunoglobulins followed a reaction kinetics in the order of n= 1.5. The highest value for apparent energy of activation was observed for IgA, and the lowest for IgG. Bovine milk immunoglobulins could resist the HTST pasteurization treatment at 72°C for 15 sec without affecting their structure.
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  • 77
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    Evaluating Previous Thermal Treatment of Chicken Patties by Visible/Near-Infrared Spectroscopy (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Cooking history at the center point in chicken patties was quantified in terms of both time-temperature integrated indices (C and F) and endpoint temperature (Tmax). Intact cooked patties were scanned for reflectance and transmittance spectroscopy. Reflectance resulted in better calibrations for the indices of thermal history than did transmittance. Three reflectance wavelength ranges, visible (400 to 700 nm), near-infrared (1100 to 2500 nm), and visible/near-infrared (400 to 2500 nm), were evaluated, and visible/near-infrared yielded the highest accuracy. The best calibration resulted in a standard error of prediction (SEP) of 0.11 log10(min) for log10C, 0.25 log10(min) for log10F, and 2.54°C for Tmax on an independent validation sample set.
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  • 78
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    Microstructure of Yolk from Fresh Eggs by Improved Method (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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: Methods were examined to fix hen's egg yolk while retaining its original sol structure and to elucidate the fine structure of fresh yolk by using the freeze-cutting fixation method with liquid nitrogen. In fresh native yolk, histological differences were observed in the yolk spheres in each layer and latebra part. These spheres were closely packed in the vitelline membrane, with various sizes and shapes. Protein granules with high electron density were noted in the yolk sphere and their distribution and shape differed between the outer and inner layers.
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  • 79
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    High Pressure Treatment of Milk and Effects on Microbiological and Sensory Quality of Cheddar Cheese (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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 cycled high pressure treatment of milk on the yield, sensory, and microbiological quality of Cheddar cheese was investigated. Cheddar cheeses were made from pasteurized, raw, or pressure treated milk according to traditional methods. Flavor scores from trained dairy judges were not different for pasteurized and pressurized milk cheeses (P≤0.05). Percent moisture and wet weight yields of pressure treated milk cheeses were higher than pasteurized or raw milk cheeses (P≤0.05). Microbiological quality of pressurized milk cheeses was comparable to pasteurized milk cheeses. Texture defects were present in pressurized milk cheeses and were attributed to excess moisture. High pressure treatment of milk shows promise as an alternative to heat pasteurization prior to cheesemaking.
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  • 80
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    Optimization of Yogurt Production Using Demineralized Whey (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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 three independent fermentation variables: demineralized whey powder (0.0; 1.5 and 3.0%), lactic culture concentration (1.0; 2.0 and 3.0%) and mix treatment temperature (85; 90 and 95°C) was studied. Fermentation time to reach pH 4.3, instrumental consistency and appearance, visual consistency and taste of the product were evaluated. Product consistency increased as mix treatment temperature increased and demineralized whey powder decreased. The powder had a stronger influence on instrumental consistency than did temperature. Appearance was better when whey powder was used at 1.4 to 1.6%. Visual consistency decreased as whey powder increased but addition of demineralized whey powder did not negatively affect yogurt flavor.
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  • 81
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    Halogenating activity in an artic population of brown macroalga Laminaria saccharina (L.) Lamour. (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Polar research 16 (1997), S. 0 
    Details
    ISSN: 1751-8369
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Geography , Geosciences
    Notes: Several sections of the thallus of an artic population of brown macroalga Laminaria saccharina (L.) Lamour were collected during April-June 1995, in the Kongsfjorden are at Ny-Aålesund, Svalbard and investigated for halogenating activity. Brominating activity was found in the blade only, while iodinating activity occurred in the whole thallus of L. saccharina. The highest activity occurred in the blade, while lower activity was detected in the stipe and holdfast. No evidence for chlorinating activity was found. Halogenating activity, which clearly depends on temperature, showed increasing rates with increasing tempertures between 5 and 35°C.
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    Petrochemistry of Jurassic and Cretaceous tholeiites from Kong Karls Land, Svalbard, and their relation to Mesozoic magmatism in the Arctic (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Polar research 16 (1997), S. 0 
    Details
    ISSN: 1751-8369
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Geography , Geosciences
    Notes: A study of the whole-rock geochemistry and mineral chemistry of high-TiO2 Upper Jurassic and medium-TiO2 Lower Cretaceous basalts from Kong Karls Land, Svalbard, is presented. Geochemical criteria indicate that the basalts are initial rifting tholeiites with weak signs of crustal contamination. The Upper Jurassic basalts appear to be associated with the Olga Rift, part of a trans-Barents rift system which failed to link the proto-Atlantic and proto-Arctic basins. The Lower Cretaceous basalts may be more closely related to initial rifting tholeiites on Franz Josef Land and Spitsbergen generated during the rifting stage of opening of the Canada Basin. During break-up of the Barents Shelf, the sequence of magma types corresponds to the pre-, syn- and post-rifting stages established in other areas of continental break-up. Evidence for a possible hot-spot or plume trail, extending from Siberia to the Yermak Plateau over 250 Ma, is assembled.
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  • 83
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    Sensitivity Analysis for Hygrostress Crack Formation in Cylindrical Food During Drying (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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 parametric analysis was performed to examine the influence of several factors on stress crack formation in cylindrical food during drying using a previously developed, validated simulation method. They included initial food moisture (Wo), air humidity (Rh) and temperature (Ta), convective surface mass transfer coefficient (hm), convective surface heat transfer coefficient (ht), moisture diffusivity (Dw), and initial food diameter (do). Rh influenced most strongly drying time for crack formation (tcf), followed by Ta and Wo. The other 4 parameters in descending order of influence were hm, ht, do and Dw. The influence of all parameters, except Wo, was due to their influence on mass transfer Biot number, Bim, that was closely related to moisture concentration gradient in food. The influence of Wo was due to increased critical stress for crack formation with a reduced moisture level.
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  • 84
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    Sugar Diffusivity in Agar Gel/Milk Bilayer Systems (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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: To study sucrose and lactose transfer between a dairy product and a fruit layer, this system was modeled with milk on the top of a gel containing 1.5% agar, 0.5% citric acid and different concentrations of sucrose (22.8, 43.3 and 61%). Average disaccharide concentrations at different locations were determined for the system after different diffusion times. Experimental data were fitted to a Fickian diffusion model with separate diffusivities in the milk and the agar gel phases, with correlation coefficient r2 〉0.98. The values of diffusivity estimated were close to those in aqueous solutions containing identical sucrose concentrations.
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  • 85
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    Physicochemical Properties of Whey Protein-Stabilized Emulsions as affected by Heating and Ionic Strength (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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: Corn oil-in-water emulsions (19.6 wt%; d32∼ 0.6 μm) stabilized by 2 wt% whey protein isolate (WPI) were prepared with a range of pH (3–7) and salt concentrations (0–100 mM NaCl). These emulsions were heated between 30 and 90°C and their particle size distribution, rheological properties and susceptibility to creaming measured. Emulsions had a paste-like texture around the isoelectric point of WPI (∼φ 5) at all temperatures, but tended to remain fluid-like at pH 〉6 or 〈4. Heating caused flocculation in pH 7 emulsions between 70 and 80°C (especially at high salt concentrations), but had little effect on pH 3 emulsions. Flocculation increased emulsion viscosity and creaming. Results were interpreted in terms of colloidal interactions between droplets.
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  • 86
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    Functional and Immunological Properties of Casein Hydrolysate Produced from a Two-Stage Membrane System (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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 uniform hydrolysate with a relatively low free amino acid content (〈5%) was produced from bovine casein with a commercial protease (Alcalase) in a two-stage membrane reactor. The trichloroacetic acid-soluble nitrogen was 98.68% and degree of hydrolysis was 23.2% for the second-stage hydrolysate. The retained immunologically active casein was 2.32% and whey protein was 1.09% in the hydrolysate as determined by ELISA. The second-stage protein hydrolysate was completely soluble at 2% (w/v) from pH 3.0 to 9.0. Water sorption increased two to four times at water activities of 0.33 to 0.95 as compared to untreated casein.
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  • 87
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    Composition, Solubility and Emulsifying Properties of Granules and Plasma of Egg Yolk (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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: Yolk was fractionated by a low speed centrifugation into granules and plasma. The composition, solubility and emulsifying properties of granules and plasma were compared to those of industrial spray-dried yolk. Granules contained about half the lipids and cholesterol and about double the proteins of yolk and plasma. Yolk and granules required an ionic strength ≥ 0.3M sodium chloride to become solubilized at pH 7.0, whereas plasma was solubilized at any ionic strength. At about 80% solubility, yolk, granules and plasma had similar emulsifying activities and granules had the best emulsion stabilization. Results suggest that granules could be used as stabilizers in food emulsions.
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  • 88
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    Production of Restructured Meat using Microbial Transglutaminase without Salt or Cooking (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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 produce restructured meat, microbial transglutaminase (MTGase) was evaluated for its ability to introduce covalent crosslinks between protein molecules. Pork muscle cubes were mixed with MTGase and held at 5°C for 2 hr for the enzyme reaction. Restructured products were analyzed for binding strength without cooking. MTGase treatment resulted in effective binding of meat pieces provided there was addition of salt (NaCl). To ensure proper binding without NaCl, some food proteins with MTGase were also investigated. Meat cubes in combination with MTGase and sodium caseinate showed acceptable bind, and sodium caseinate appeared to be a superior substrate for the crosslinking to meat proteins than soy protein, whey protein, or gelatin. These results suggest a useful method for producing restructured meat which can be distributed in the raw, chilled state.
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  • 89
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    Biochemical and Physicochemical Properties of Actomyosin from Frozen Pre- and Post-spawned Hake (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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: Protein solubility, reduced and intrinsic viscosity, and enzymatic activities of actomyosin showed that frozen fillets from pre-spawned hake, stored at — 20°C, deteriorated faster than those from post-spawned hake. The post-spawned actomyosin showed an 18% increase in reduced viscosity, a larger hydrophilic surface, and an increase (P〈0.001) in Mg2+-, Mg2+-EGTA- and Ca2+-ATPase activities. Protein solubilities of 85.5 52.5 ± and 33 ± 2.0% were obtained at the end of storage for post and pre-spawned fillets, respectively. Enzymatic activities of post-spawned fillets persisted up to 60 days. No changes were detected in characteristic polypeptide bands of actomyosin or in the myosin/actin ratio related to either gonadal condition during storage.
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  • 90
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    Spray Drying, Freeze Drying, or Freezing of Three Different Lactic Acid Bacteria Species (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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: Lactococcus lactis ssp. cremoris D11, Lactobacillus casei ssp. pseudo-plantarum UL137, and Streptococcus thermophilus CH3TH, were separately frozen, freeze dried or spray dried, and tested for survival and lactic acid production before and after processing. Virtually all cells survived freezing. Of the survivors, 60 to 70% survived the dehydration step of freeze drying. In contrast to freezing and freeze drying, spray drying caused considerable delay in lactic acid production and reduction in survival. After spray drying, survival was greatest for S. thermophilus and lowest for Lc. cremoris.
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  • 91
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    Water Uptake, Protein Solubility, and Protein Changes of Cod Mince Stored on Ice as Affected by Polyphosphates (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Water uptake ability (WUA) and protein solubility of cod mince were higher with sodium hexametaphosphate (SHMP) than with sodium tripolyphosphate (STP) or untreated controls during ice storage. WUA increased significantly with SHMP concentration up to 0.7% SHMP but above that WUA decreased, although protein solubility continued to increase. The SDS-PAGE results showed that extraction of a specific amount of water-soluble protein, perhaps including some myosin heavy chain (MHC, 200 kd), correlated with high WUA. However, excess extraction of MHC may cause destruction of the structural matrix of the insoluble protein network, preventing it from holding water.
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  • 92
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    Mackerel Cathepsins B and L Effects on Thermal Degradation of Surimi (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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: During surimi processing, cathepsins B and L activities in minced, leached and NaCl-ground meats were 6.02, 5.23, and 4.07 units/g, respectively. About 80% activity remained in surimi after 8 wk storage at −40°C suggesting that these proteinases were stable and difficult to remove. At 40°∼ 55°C, pH 6.5 ∼ 7.5, cathepsins B and L and purified cathepsin B had high hydrolytic activity on myosin heavy chain (MHC). The strength of surimi gel with cathepsins B and L or with purified B decreased (p 〈 0.05) after 2 hr incubation at 55°C. This suggested that the residual cathepsins B and L had MHC-degrading activity and consequently caused gel softening.
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  • 93
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    Heat-Induced Gelation Properties of Surimi From Mechanically Separated Chicken (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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: Chicken surimi was prepared from fresh mechanically separated chicken meat using a sodium bicarbonate washing process. The heat-induced gelation properties were assessed under different conditions of pH, temperature, heating rate, protein and sodium tripolyphosphate (TPP) concentrations. Surimi gel strength increased (p 〈 0.05) after: reducing pH from 6.4 to 6.0, increasing temperature from 40°C to 80°C, reducing heating rate from 5°C/min to 1°C/min, increasing protein concentration from 4% (w/w) to 8% (w/w) or addition of 0.3% (w/w) TPP. Freeze thaw stability studies revealed that the gel strength of surimi decreased (p 〈 0.05) when subjected to frozen storage at – 18°C.
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  • 94
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    Concentration and Interactive Effects on the Sorption of Aroma Liquids and Vapors into Polypropylene (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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 sorption of hexyl acetate and ethyl butyrate into polypropylene from vapors and 40% ethanol solution was studied. The effect of concentration and interactions with co-sorbants was investigated. The vapors were sorbed in amounts that were related to feed concentrations, without any interactive effects of co-sorbants, in the concentration range (i.e. 0.12–3.4 μg/mL) and the mixtures investigated. Compounds from a dissolved mixture, on the other hand, were generally sorbed in smaller amounts than from a single compound solution. Hexyl acetate was sorbed in larger amounts from a mixture of five compounds at high concentration (i.e. 1000 μg/mL each) than when it was the sole solute.
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  • 95
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    Pectic Substance Degradation and Texture of Carrots as Affected by Pressurization (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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: Heated pectin was degraded by transelimination (β-elimination) above pH 5 and by hydrolysis below pH 2, but pressurized pectin did not degrade. Thus cooked carrots decreased in firmness, but pressurized carrots did not. Pressurizing above 200 MPa slightly increased rupture strain. Galacturonic acid levels decreased in carrots cooked for 30 min. Total pectin in pressurized carrots was the same as in cooked for 3 min. However, with increased pressure, the amount of high methoxyl pectin in carrots decreased while low methoxyl pectin increased. Thus, the effects of pressurization on pectin degradation (transelimination) and texture of carrots were different from those of heating.
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  • 96
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    Water Vapor Resistance of Red Delicious Apples and Celery Sticks Coated with Edible Caseinate-Acetylated Monoglyceride Films (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: An optimal caseinate-acetylated monoglyceride edible coating consisting of 1.5% Alanate-310 (a calcium caseinate) and 1.5% Myvacet-5-07 (an acetylated monoglyceride) produced a reduction (75%) in moisture loss from celery (Apium graveolens) sticks. Similar edible coatings on apple (Malus domestica) fruits produced higher water vapor resistance. However, since apples have a natural high resistance to water vapor, edible coatings did not decrease water loss from whole fruit. Edible coatings did not modify respiration or ethylene production by apples or celery sticks. Quality of minimally processed fruits and vegetables that are susceptible to water loss could be improved with edible coatings, but quality of commodities with high water vapor resistance would not.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1997.tb03999.x
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  • 97
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    Electronic Resource
    Hygroscopic Coatings Control Surface White Discoloration of Peeled (Minimally Processed) Carrots During Storage (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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: White discoloration on peeled carrots is partially due to surface dehydration which can be controlled with hygroscopic coatings: e.g., polyhydric alcohols and salt solutions. This study was performed at 2.5, 7.5, 10, and 15°C, using a model system controlling relative humidity at 33, 75 or 98% or a commercial system with low-density polyethylene (LDPE) plastic film bags. The moisture sorption properties of propylene glycol, sorbitol, glycerol and calcium chloride enabled them to keep the carrot surface moist and maintain a transparent surface layer through which the underlying orange color was visible. This effect was only observed at high relative humidities (e.g., 98% RH). Similar effects were observed on treated peeled carrots stored in LDPE bags. The moisturized appearance provided by the hygroscopic coatings during storage was effective at several different temperatures.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1997.tb04002.x
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  • 98
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    Electronic Resource
    Hot-Water Rinsing and Trimming/Washing of Beef Carcasses to Reduce Physical and Microbiological Contamination (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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 field study was conducted to compare trimming/washing procedures with hot-water rinsing as interventions for beef carcass decontamination. Treatments included no trimming/no washing; knife-trimming followed by spray-washing (26°C, 276 kPa followed by 1000 kPa); and hot-water rinsing (〉 77°C, 138–152 kPa, 2.5 or 8 sec) following either knife-trimming or no knife-trimming of the contaminated site and spray-washing. Samples were analyzed for counts of total aerobic bacteria, total coliforms and Escherichia coli, as well as for the presence of Salmonella spp. and E. coli O157:H7. Results indicated decontamination of beef carcasses could be achieved by knife-trimming followed by spray-washing or by spray-washing followed by hot-water rinsing.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1997.tb04004.x
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  • 99
    Electronic Resource
    Electronic Resource
    Foaming Properties of Egg Albumen with a Bubbling Apparatus Compared with Whipping (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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: Neither standard method nor instrument exists to accurately measure foaming properties in food. Usually, whipping methods are used but they are only moderately reproducible. We used an original apparatus in which foam was generated by bubbling and then analyzed by conductimetry (liquid in the foam) and a uniline camera (foam volume). The foaming properties of a series of egg-white powders were studied. Among parameters describing foam formation and destabilization, three were repeatable and discriminating. They were correlated with those obtained with whipping methods. Easy to use and rapid, the bubbling method is an alternative for controlling and measuring the foaming properties of egg-white.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1997.tb04005.x
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  • 100
    Electronic Resource
    Electronic Resource
    Kinetics of Casein Degradation during Ripening of Fynbo Cheese Salted with NaCl/KCl Brine (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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: First-order kinetics with respect to the αs1-casein concentration was used to study casein degradation during low-fat Fynbo cheese ripening. Effects of partial NaCl replacement by KCI during cheese salting were studied by statistical treatment of the casein degradation results. Four zones from cheeses at 1, 5, 10, 20, and 30 ripening days were analyzed by a polyacrylamide gel electrophoresis method. Similar kinetic parameters were obtained for a cheese salted with a NaCl/KCl brine and for a control cheese during ripening. Results were more affected by salt concentration than by salt substitution. KCl did not strongly influence kinetics of Fynbo cheese proteolysis.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1997.tb04007.x
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