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  • Articles  (3,270)
  • Blackwell Publishing Ltd  (3,270)
  • 1995-1999  (3,270)
  • 1980-1984
  • 1925-1929
  • 1998  (3,270)
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  • Articles  (3,270)
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  • 1995-1999  (3,270)
  • 1980-1984
  • 1925-1929
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  • 1
    Electronic Resource
    Electronic Resource
    REFEREES FOR THE SINGAPORE JOURNAL OF TROPICAL GEOGRAPHY OCTOBER 1997 TO SEPTEMBER 1998 (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Singapore journal of tropical geography 19 (1998), 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.1467-9493.1998.tb00263.x
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  • 2
    Electronic Resource
    Electronic Resource
    Announcements (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Singapore journal of tropical geography 19 (1998), 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/10.1111/1467-9493.00039
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  • 3
    Electronic Resource
    Electronic Resource
    CRITICAL ISSUES IN A CRITICAL ERA: TOURISM IN SOUTHEAST ASIA (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Singapore journal of tropical geography 19 (1998), 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.1467-9493.1998.tb00255.x
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  • 4
    Electronic Resource
    Electronic Resource
    CITY OF WOMEN, CITY OF FOREIGN MEN: WORKING SPACES AND RE-WORKING IDENTITIES AMONG FEMALE SEX WORKERS IN BANGKOK'S TOURIST ZONE (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Singapore journal of tropical geography 19 (1998), S. 0 
    Details
    ISSN: 1467-9493
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Geography
    Notes: In this paper I propose that spatially-informed and agency-centred treatments of prostitution as a practice can fruitfully highlight the moral and symbolic economies operating in the lives of women as they engage and disengage with prostitution in the tourist sex trade zones of Bangkok. By reexamining and re-contextualising the practices of prostitution in terms of interacting spatial/socio-cultural fields, we can gain more useful insights than heretofore obtained through a mono-dimensional political economy or gender-culture framework. We must accept that women sex workers are part of the geography of socio-economic transformation, responding to the centralisation and expansion of key sectors of the Thai economy. I conceptualise this broader geography as involving “oscillation” between urban and rural “places” (which represent key “fields” of value), and at the level of the city (and the tourist leisure infrastructure) as “movement” between different work sites and “arenas” of identity formation. Within this complex of circulation and engagement, women strategise to maximise what may be described as survival and status resources (conversion of income into cultural capital) aiming towards recovery of meaningful self-identity.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1467-9493.1998.tb00256.x
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  • 5
    Electronic Resource
    Electronic Resource
    TOURISM SPACE IN MANGGARAI, WESTERN FLORES, INDONESIA: THE HOUSE AS A CONTESTED PLACE (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Singapore journal of tropical geography 19 (1998), S. 0 
    Details
    ISSN: 1467-9493
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Geography
    Notes: Recent research on how tourism has affected indigenous culture has steered away from the idea of “impact” and the disappearance of traditional culture to emphasising how local culture is created and negotiated within the context of tourism. This paper uses the latter approach, focusing on the way tourism is used in Western Flores to “authenticate” culture. The argument is that interaction with foreigners has opened up new ideas about what is “authentic” and “legitimate”, and therefore has created new spaces for contestation and negotiation. The development of tourism in Manggarai, the largest regency on Flores, has stimulated a number of villagers to rebuild traditional style houses as an attempt to attract foreign visitors. A few of these cases are examined here to show how the status of these houses is negotiated and contested within the context of a number of different ideas about authenticity.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1467-9493.1998.tb00258.x
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  • 6
    Electronic Resource
    Electronic Resource
    MEGADEVELOPMENT IN MALAYSIA: FROM HERITAGE LANDSCAPES TO “LEISURESCAPES” IN MELAKA'S TOURISM SECTOR (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Singapore journal of tropical geography 19 (1998), S. 0 
    Details
    ISSN: 1467-9493
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Geography
    Notes: In Malaysia, state promotion of tourism as a main component of service sector expansion and foreign exchange earnings has compelled government at all levels to facilitate leisure industry development. Even in the relatively small state of Melaka, where its historic landscapes constitute significant heritage tourism resources, development projects for theme parks and golf resorts have proliferated. This analysis examines Malaysian tourism development through an evaluation of the diverse tourism sectors in Melaka town and state—heritage, theme park, golf resort, and ecotourism—to demonstrate how the developmental contexts of national and international economic restructuring, combined with regional tourism demand for activity-oriented leisure, have rationalised large-scale, high-cost, environmentally-sensitive real estate development projects. In the process, authentic natural and historic landscapes have been rapidly forsaken for ersatz “leisurescapes” where both domestic and foreign tourists consume representations of diverse symbolic worlds.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1467-9493.1998.tb00257.x
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  • 7
    Electronic Resource
    Electronic Resource
    LINKING ECOTOURISM AND BIODIVERSITY CONSERVATION: A CASE STUDY OF DOI INTHANON NATIONAL PARK, THAILAND (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Singapore journal of tropical geography 19 (1998), S. 0 
    Details
    ISSN: 1467-9493
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Geography
    Notes: Ecotourism, or tourism that promotes conservation, does not occur in isolation, but as part of an interdependent system. Based on a case study at Doi Inthanon National Park, Thailand, this study outlines a conceptual framework for such a system, placing biodiversity conservation in the context of other major tourism components, including tourists, ecotourism infrastructure, protected areas and local people. In an interactive way, each component affects the conservation of biodiversity. Based on a tourist survey and participant observation, we examine the interrelationships among the key tourism components and potential changes over time. Several environmental, social, economic and educational effects illustrate the complex nature of the ecotourism-conservation relationship. Recommendations to increase conservation benefits from ecotourism are provided.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1467-9493.1998.tb00259.x
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  • 8
    Electronic Resource
    Electronic Resource
    BOOK REVIEWS (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Singapore journal of tropical geography 19 (1998), S. 0 
    Details
    ISSN: 1467-9493
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Geography
    Notes: Book reviewed in this article:Tourism and Sustainability: New Tourism in the Third World. Martin Mowforth and Ian MuntTourism and Politics: Policy, Power and Place. Colin Michael HallTourism and Economic Development in Asia and Australasia. Frank M. Go and Carson L. Jenkins (eds.), Tourism, Leisure, and Recreation SeriesIsland Tourism: Trends and Prospects. Douglas G. Lockhart and David Drakakis-Smith (eds.)Gender, Work and Tourism. M. Thea Sinclair (ed.)Place Matters: Gendered Geography in Victorian Women's Travel Books about Southeast Asia. Susan Morgan
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1467-9493.1998.tb00262.x
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  • 9
    Electronic Resource
    Electronic Resource
    REFLECTIONS UPON THE STATE OF ASIAN TOURISM (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Singapore journal of tropical geography 19 (1998), S. 0 
    Details
    ISSN: 1467-9493
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Geography
    Notes: This paper addresses the implications of the Asian economic crisis for tourism. The nature of the crisis is discussed briefly and its occurrence at a time of previously rapid regional growth in tourism is pointed out. It is argued that effective demand diminished at a time when supply was increasing. In the short term, reductions in regional travel and spending have been widespread and not confined to Southeast Asia. In the longer term, reduced real prices will make Asian destinations highly competitive in long-haul markets provided that the quality of products is maintained. The crisis emphasises the need to examine tourism planning initiatives, to acknowledge that the tourism product consists of more than the provision of quality accommodation, and to give greater attention to product differentiation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1467-9493.1998.tb00261.x
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  • 10
    Electronic Resource
    Electronic Resource
    TOURISM, GLOBALISATION AND CRITICAL SECURITY IN MYANMAR AND THAILAND (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Singapore journal of tropical geography 19 (1998), S. 0 
    Details
    ISSN: 1467-9493
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Geography
    Notes: This paper seeks to articulate recent debates on globalisation and critical security with the process and local impact of international tourism development in Thailand and Myanmar (Burma). It argues that, although tourism is an important manifestation of the globalisation phenomenon, its impact on host societies is very much dependent upon the influence of local institutions and actors. Hence, the enquiry will focus principally upon the “global-local interface”. The impact of tourism is viewed within the “new security” framework which involves broadening the notion of security beyond its traditional focus on military issues and inter-state relations into such realms as economic, environmental and societal security with a strong emphasis on sub-national situations. Using empirical examples of forced labour and human rights in Myanmar, the HIV/AIDS crisis and societal insecurity in Thailand and Myanmar, and the environmental impact of golf tourism in Thailand and elsewhere, the paper attempts to show how the perceived macro-level benefits of active tourism promotion are frequently traded off against significant, and occasionally severe, negative local security impacts. How such a situation occurs will be the principal focus of this investigation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1467-9493.1998.tb00260.x
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  • 11
    Electronic Resource
    Electronic Resource
    Editorial: a radical approach (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Economic affairs 18 (1998), S. 0 
    Details
    ISSN: 1468-0270
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Economics
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/1468-0270.00118
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  • 12
    Electronic Resource
    Electronic Resource
    Road pricing and the ‘new deal for transport’ (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Economic affairs 18 (1998), S. 0 
    Details
    ISSN: 1468-0270
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Economics
    Notes: There are several good reasons why motorists should be charged for using roads, and it is important to understand these and to distinguish between them.Alternatives, however attractive, fail to stand up to close scrutiny. The change of government attitude showed in the recent White Paper is to be welcomed, but of the three specific proposals, two are questionable. Road pricing should not be used as a major welfare tool.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/1468-0270.00123
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  • 13
    Electronic Resource
    Electronic Resource
    Implementing road-use pricing by stealth (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Economic affairs 18 (1998), S. 0 
    Details
    ISSN: 1468-0270
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Economics
    Notes: The recent White Paper indicates the start of serious attention to the use of road-use pricing, while the hard edge of the argument is to be found in the Treasury's Comprehensive Spending Review. What has yet to be examined is the problem of equipping the nation's vehicles with the necessary devices, effective for the purpose over the whole country. This could be done by replacing the paper ‘tax disc’ with a standardised electronic tag - carrying stored credit-units - which could provide for road-use payments as and where they come to be introduced.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/1468-0270.00124
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  • 14
    Electronic Resource
    Electronic Resource
    Inflation is not dead: sweet and sour spots in the business cycle (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Economic affairs 18 (1998), S. 0 
    Details
    ISSN: 1468-0270
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Economics
    Notes: This paper considers whether the current low inflation rates in the UK are due to‘the death of inflation’(because of structural changes to the economy, as claimed in a recent book) or should instead be interpreted as part of a business cycle which is largely monetary in origin.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/1468-0270.00075
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  • 15
    Electronic Resource
    Electronic Resource
    Persistent Differences in Well-Being Between Appalachian Subregions (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Growth and change 29 (1998), S. 0 
    Details
    ISSN: 1468-2257
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Geography , Economics
    Notes: Previously it was reported that regional variations in well-being (poverty, per capita income, and family income) among Appalachian counties did not originate from regional variations in urbanization, but from regional differences in well-being among nonmetropolitan counties. It was argued that southern Appalachian counties had higher levels of well-being at the end of the 1980s because nonmetropolian counties in southern Appalachia experienced greater economic growth during the 1980s than did nonmetropolitan counties in other Appalachian regions. In this paper these data are reanalyzed to test to what extent the original findings are affected by the presence (and failure to control) spatial autocorrelation. Using a spatial lag model it is shown that correcting for spatial autocorrelation statistically altered the original results. However, substantively, the conclusions from the original analysis did not change: regional differences in county well-being in Appalachia are largely the product of regional differences among nonmetropolitan counties, even after correcting the model for spatial autocorrelation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1468-2257.1998.tb00030.x
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  • 16
    Electronic Resource
    Electronic Resource
    Calcium Compounds to Improve Gel Functionality of Pacific Whiting and Alaska Pollock Surimi (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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 calcium compounds during three thermal treatments with or without setting was studied. Formation of cross-linking was investigated using SDS-PAGE. Solubility varied. Calcium acetate, chloride, and caseinate were extremely soluble. Calcium lactate had good solubility at 0.2% or higher, then in descending order were phosphate, citrate, sulfate, and carbonate. Effects of temperature on solubility were not measurable except for caseinate. When 25°C setting was applied to surimi, calcium was most effective. Effect of calcium on shear stress was dependent on species, setting temperature, and specific compound. SDS-PAGE indicated that improved gel functionality was likely due to Ca++-dependent trans-glutaminase. Shear strain values were not affected by adding calcium compounds regardless of species or thermal treatments.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15835.x
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  • 17
    Electronic Resource
    Electronic Resource
    Mechanical and Barrier Properties of Lactic Acid and Rennet Precipitated Casein-Based Edible Films (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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: Tensile strength (TS), percent elongation (%E), oxygen permeability (OP), and water vapor permeability (WVP) of lactic acid and rennet precipitated casein-based edible films were studied to determine the effect of protein to plasticizer ratio (0.6:1, 1:1, 1.4:1) and plasticizer type (sorbitol, glycerol) on these properties. TS increased (p〈0.05) with increase in protein to plasticizer ratio. Sorbitol plasticized films were stronger (p〈0.05) than glycerol plasticized films. However, films plasticized with glycerol were more extensible (p〈0.05). Film %E decreased with increase in protein/plasticizer ratio for lactic acid casein films, whereas it increased for rennet casein films. Films plasticized with sorbitol were more effective (p〈0.05) moisture and oxygen barriers than glycerol plasticized films. Overall, lactic acid casein films plasticized with sorbitol had the most effective mechanical and barrier properties.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15846.x
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  • 18
    Electronic Resource
    Electronic Resource
    Controlling Temperature and Water Loss to Maintain Ascorbic Acid Levels in Strawberries During Postharvest Handling (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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: ‘Chandler’, ‘Oso Grande’ and ‘Sweet Charlie’ strawberries were stored for 8 days at 1 or 10°C, or 4 days at 20°C, either unwrapped or wrapped in PVC film to retard were conducted during the 1 water loss. Total ascorbic acid (AA) content was expressed on a dry weight basis to correct for water loss differences between treatments. Loss of AA was low and did not differ between wrapped treatments at 1 and 10°C, but was much greater at 20°C. Wrapping reduced AA loss by 5-fold at 1 and 10°C and by 2-fold at 20°C. The effect was not due to modification of O2 and CO2 levels in wrapped treatments, which was minimal. The results indicate that water loss had a greater effect on AA levels than temperature. Combining wrapping with storage at 1 or 10°C reduced AA loss by 7.5-fold compared to unwrapped strawberries stored at 20°C.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15848.x
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  • 19
    Electronic Resource
    Electronic Resource
    Heating Rates of Peach Juice in an Agitated Jacketed Vessel (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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: Heat transfer characteristics were studied on clarified depectinized peach juices heated in an agitated jacketed vessel. Four types of agitators and several agitation rates were analyzed. Two equations were derived for the density and rheological behavior of peach juice based on the combined effects of temperature and soluble solids content. Overall and internal heat transfer coefficients were also determined. For each agitator, Nusselt number was statistically correlated as a function of the Reynolds and Prandtl numbers, and as the ratio of the fluid viscosity at the bulk temperature to the fluid viscosity at the wall temperature. The power number also correlated with the Reynolds, Froude, and time numbers.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15851.x
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  • 20
    Electronic Resource
    Electronic Resource
    Chitosan Film Mechanical and Permeation Properties as Affected by Acid, Plasticizer, and Storage (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effects of acid (acetic, formic, lactic, propionic) concentrations, plasticizer concentrations, and storage time (up to 9 wk) on mechanical properties, water vapor permeability, and oxygen permeability of solution-cast chitosan films were determined. Measured water vapor permeability coefficients ranged from 5.35 to 13.20 × 10−1 g/m·day·atm. Oxygen permeated coefficients ranged from 0.08 to 31.67 × 10−3 cc O2 m·day·atm. Neither property was affected by storage time. Tensile strength (6.85–31.88 Mpa) also was not time dependent, but elongation (14–70%) decreased with storage time. Lactic acid solutions produced the lowest oxygen permeability values, formic acid the highest. Films formed with 7.5% lactic acid solutions had uniquely high values for elongation at break.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15852.x
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  • 21
    Electronic Resource
    Electronic Resource
    True Thermal Conductivity Determination of Moist Porous Food Materials at Elevated Temperatures (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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: Thermal conductivity (k) of bread samples, moisture content 5% to 44%, (w/w, wet basis) and porosity 0.18 to 0.90, was measured in a sealed stainless steel vessel using the probe method from 25 to 85°C. Significant differences were observed in measured thermal conductivity before and after air pressure was applied to the sample indicating the influence of vapor phase moisture migration on thermal conductivity. The difference increased as temperature and moisture content were increased. True thermal conductivity of bread was found to agree with predictions using a volume fraction model when moisture migration was completely suppressed at an applied air pressure of 18 atm.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15855.x
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  • 22
    Electronic Resource
    Electronic Resource
    Moisture Content Adjustment to Modify Texture of Reduced-Oil Pecans (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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: Reducing oil content has produced pecans with extended shelf-life and less calories, but poor texture. Adjusting final moisture content may restore texture of reduced-oil pecans. Texture Profile Analysis (TPA) was performed using an Instron on cylinders taken from full-oil and reduced-oil pecans sprayed with water or with a water-based flavoring, then dried to 15 final moisture contents ranging from 2.43 to 19.85%. Wetting and partial drying increased hardness to 87%, Area 1 to 89%, and fracturability to 79% of the value for full-oil pecans. Springiness and Area 2 were practically fully restored after redrying to 5% MC.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15856.x
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  • 23
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    Domoic Acid Levels of Naturally Contaminated Scallops as Affected by Canning (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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: Changes in domoic acid levels of toxic scallops (Pecten maximus) were monitored during the standard canning processes of pickled scallops and scallops in brine after 60 and 180 days of frozen storage. The concentration of domoic acid in whole scallops decreased by 43% after 180 days of frozen storage, the decrease being mostly in the hepatopancreas. No significant destruction of domoic acid was observed during the canning process but the transfer of toxin to packing media exceeded 30% of total toxin content in the canned product.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15859.x
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  • 24
    Electronic Resource
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    Sensory Characteristics of Soymilk and Tofu Made from Lipoxygenase-Free and Normal Soybeans (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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: Soymilk made from lipoxygenase-free soybeans had less cooked beany aroma, less cooked beany flavor and less astringency and was rated darker and more yellow than that made from soybeans with normal lipoxygenase. Sensory descriptive panelists noted no differences between lipoxygenase-free and normal soybeans for milky flavor, wheat flavor, thickness, chalkiness or aftertaste. Tofu made from lipoxygenase-free soybeans had less cooked beany flavor than that made from normal soybeans. There were no differences in cooked beany aroma, raw beany aroma, raw beany flavor, wheat flavor, astringency, hardness, darkness or yellowness. Native-born Japanese, Chinese and U.S. descriptive panelists differed in responses to flavor, texture and color of soymilk and tofu.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15860.x
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  • 25
    Electronic Resource
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    Computer Simulation on Onboard Chilling and Freezing of Albacore Tuna (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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: We extended the application of a commercial finite-element computer program package, PDEase, to the simulation of chilling and freezing of albacore tuna. Tuna was described as an infinite elliptical cylinder, where nonuniform boundary conditions present complications in computer simulation. Equations were developed to define the elliptical boundary. Temperature-dependent thermal properties and time-dependent ambient temperature conditions were used. Onboard experiments were conducted to measure the core temperature of individual tuna in slush ice tanks and in air-blast and brine-spray freezing systems. Measured time-temperature profiles were compared with those of the simulation. Predicted chilling and freezing curves agreed with experiments ±3 to 6%. This program enables testing of important fish industry operation strategies.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb17892.x
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    Extrusion of Apple Pomace Facilitates Pectin Extraction (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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: Twin-screw extruder was employed to disintegrate apple pomace (AP) to facilitate production of apple pectins by hot water extraction. AP was extruded under different conditions of screw speed, 250-350 rpm; feed rate, 30-40 kg/h; moisture, 20-30%. The yield of water soluble polysaccharides (WSP) increased with increasing specific mechanical energy (SME), but intrinsic viscosity decreased with increasing SME. Considering both the WSP yield (g/dL) and intrinsic viscosity (dL/g), a dimensionless term, product yield ∞ intrinsic viscosity (Y[]), was an objective function for optimizing conditions for the solubilization of AP polysaccharides. Y[] of pectins in extruded WSP ranged 0.59-1.34, while acid extracted WSP had Y[] of 1.12. Extruded WSP with Y[] comparable to acid extraction was obtained in the SME ranges of 110-170 kWh/h.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb17911.x
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  • 27
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    Corn Grits Particle Size and Distribution Effects on the Characteristics of Expanded Extrudates (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effects of corn particle size and distribution on the ex trusion-cooking process was studied. Extrusion cooking was carried out in a twin-screw corotating extruder. The effects of particle characteristics were studied by analyzing process responses on-line, by expansion indices, mechanical (puncture test) and structural (computerized image analysis) prop erties of the extrudate. An increase in particle size for a given biochemical composition gave extrudates that were harder, with a modified expansion and lower cell density. The par ticle size distribution in the range studied was not significant. Correlations were found between expansion indices and process responses.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb17914.x
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  • 28
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    Nutrient-based Corn and Soy Products by Twin-screw Extrusion (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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: Blends were developed to provide 20% protein, 12% fat, 68% carbohydrate and 8% moisture. High protein soy products (full fat flakes, protein isolate and/or concentrate) were formulated with corn meal and soybean oil to provide high protein and fat. The blends were extruded to provide pre-cooked foods that could be reconstituted at 40°C to a porridge or gruel, eliminating prolonged cooking or degradation of heat labile nutrients. Two types of soy isolate and concentrate were evaluated under extrusion temperatures from 100 to 130°C and feed moistures 8.5 to 18%. The extrusion of lower valued concentrates at 100 to 115°C with moisture from 12 to 18% produced a precooked mix that was high in nutrients and contained the most available lysine.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb17915.x
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  • 29
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    High Hydrostatic Pressure Effects on Vegetable Structure (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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: Cryo-fracture scanning electron microscopy revealed the changes that cauliflower and spinach leaves undergo after treatment with high hydrostatic pressure. High pressure changed cell permeability and enabled movement of water and metabolites from inside to outside of the cell. The ultrastructure showed that parenchyma organization disappeared in spinach leaf and cavity formation occurred after treatment. However, cauliflower exhibited a firm structure with a soaked appearance and would be more suitable than spinach for high hydrostatic pressure treatment.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb17918.x
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  • 30
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    Physical Properties of Low-fat Sour Cream Containing Exopolysaccharide Producing Lactic Acid (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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: Syneresis, color, apparent viscosity, and texture of three treatments of low-fat (6%) sour cream were compared. Samples were made using SC 801 (commercial sour cream culture with 3 m exopolysaccharide capsule) alone, or + S-3 (Streptococcus thermophilus with 2 m capsule) at 75:25 (v/v), or + S-4 (Streptococcus thermophilus with no capsule) at 75:25 (v/v).Treatments S-4 and S-3 resulted in higher syneresis. No differences were found among color ‘L*’,‘a*’, and ‘b*’ values but S-3 had higher viscosity than S-4. No differences in cohesiveness occurred but SC 801 had higher adhesiveness than did S-4. SC 801 had the highest gumminess and S-4 the lowest.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb17922.x
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  • 31
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    Survival of Escherichia coli O157:H7 in Apple Cider as Affected by Dimethyl Dicarbonate, Sodium Bisulfite, and Sodium Benzoate (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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: Survival of Escherichia coli O157:H7 in apple cider containing no preservatives, 0.025% dimethyl dicarbonate (DMDC), 0.045% sodium benzoate (SB), 0.0046% sodium bisulfite (NaS; 65.5% sulfur dioxide), or a combination of NaS and SB (NaS/SB) and stored at 4, 10, and 25°C was evaluated. E. coli O157:H7 survived for up to 18 days at 4,10, and 25°C in unpreserved apple cider. At 4 and 10°C, DMDC was most efficient at inactivating E. coli O157:H7, generally followed by NaS/SB SB, and NaS (p〈0.05). E coli O157:H7 was more resistant to preservatives at 4°C than at 25°C (P 〈 0.05). E. coli O157:H7 was sublethally injured in cider containing preservatives, and to a lesser extent, in unpreserved cider. Generally, injury was more pronounced in cider containing DMDC, followed by NaS/SB, SB, and NaS (p〈0.05).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb17923.x
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  • 32
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    Light-Oxidized Flavor Development and Vitamin A Degradation in Chocolate Milk (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Samples of several chocolate milk formulations were exposed to light to determine if the components masked and/or prevented light-oxidized flavors or prevented photodegradation of vitamin A. Chocolate flavor added either before or after light exposure masked light-oxidized flavor (p〈0.05). Neither carrageenan nor chocolate color prevented development of light-oxidized flavor. Vitamin A degradation was reduced by the addition of carrageenan alone or in combination with chocolate dairy powder (chocolate flavor and color), chocolate color or chocolate flavor (p〈0.05).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb17929.x
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  • 33
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    α-Tocopherol Content and Oxidative Stability of Egg Yolk as Related to Dietary α-Tocopherol (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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: Hens fed diets with 0.0, 7.5, 15.0, 30.0, 60.0 and 120.0 mg supplemental α-tocopherol/kg feed produced egg yolks with 25,30,35,45,50 and 75 μg/g yolk, respectively. The correlation coefficient between dietary α-tocopherol (mg/kg diet) and egg yolk α-tocopherol (μg/g egg yolk) after 28 days feeding was 0.99. The supplemented dietary α-tocopherol had an effect on the α-tocopherol in egg yolk (p〈0.05). The oxidative stability of yolk was determined by measuring the oxygen and volatile compounds in the headspace of bottled yolk. α-Tocopherol had an effect on the stability of yolk as an antioxidant at 25, 45 and 50 μg/g yolk and a prooxidant at 75 μg/g or above (p〈0.05). The addition of 60.0 mg α-tocopherol/kg diet resulted in the best egg yolk stability. The correlation coefficient between headspace oxygen disappearance and volatile compound formation in the headspace of bottled egg yolk was 0.84.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb17927.x
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  • 34
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    Textural and Physicochemical Properties of Low-Fat, Precooked Ground Beef Patties Containing Carrageenan and Sodium Alginate (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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: Textural and physicochemical characteristics of selected hydrocolloids incorporated into low-fat, precooked, beef patties were investigated. Patties with an alginate/carrageenan combination had higher yields and percent moisture but lower shear force values than those of alginate or carrageenan treatments within the same fat level. Alginate appeared to improve texture slightly more than carrageenan, but carrageenan tended to release more free water after cooking and reheating. Patties with 10% fat were generally lower in shear value, cooking yield and percentage free water released as compared to their 5% fat counterparts with the same added ingredient. Low-fat, precooked, ground beef patties containing alginate/carrageenan combinations were comparable to regular beef patties (20% fat control) regarding yields and textural properties.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15787.x
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  • 35
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    Heat-induced Gelation Properties of Salt-Soluble Muscle Proteins as Affected by Non-Meat Proteins (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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: Addition of whey protein concentrate (WPC), whey protein isolate (WPI) or soy protein isolate (SPI) to salt-soluble muscle proteins (SSP) decreased the gel strength. WPI:SSP gels had higher water-holding capacity than SSP, SSP:WPC or SSP:SPI gels. Myosin heavy chain was a principal contributor to gel network formation in SSP, SSP:WPC, SSP:WPI and SSP:SPI systems. The characteristic fibrous network formed by SSP was the dominant feature of the microstructure of SSP:WPC and SSP:WPI gels. SSP:SPI gels had a more aggregated appearance due to the occurrence of clusters of SPI throughout the gel matrix.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15789.x
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  • 36
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    Disulfide Bonds Influence the Heat-induced Gel Properties of Chicken Breast Muscle Myosin (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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 functions of thiol groups in the denaturation, aggregation and gelation of chicken breast muscle myosin during heating in 0.6M NaCl, 50mM sodium phosphate buffer, pH 6.5, was investigated by inhibiting disulfide (SS) bond formation using dithiothreitol (DTT). The endotherm of myosin heated in the presence or absence of DTT had similar thermal transition temperatures. Preventing SS bond formation increased the onset temperature for aggregation and gelation and decreased the elastic-like properties of the final gel matrix. Results indicated that SS bond formation was not a prerequisite for the gelation of chicken breast myosin. However, intermolecular SS bonds, especially from thiol groups on subfragment-1, contributed to gel network formation.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15790.x
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  • 37
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    Tocopherols, Retinol and Carotenes in Chicken Egg and Tissues as Influenced by Dietary Palm Oil (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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: Incorporation of palm oil (PO) increased the α-and γ-tocotrienol content of eggs, liver, meat and adipose tissue. Total tocotrienols were higher in eggs, liver and adipose tissue of hens fed 1.5% PO than those fed 3.5% PO. An increase in retinol was observed in the eggs, liver and dark meat of hens fed PO diet. Feeding diets containing 1.5 or 3.5% PO increased the α-and β- carotenes in eggs and liver tissue. However, carotenoids were not detected in white meat, dark meat or adipose tissue. Dark meat incorporated higher levels of tocopherols and retinol than white meat. The diets had no effect on egg or yolk weight. Egg yolks from hens fed PO had higher yolk color than those without PO. Addition of tocopherol mix in the control diet increased total tocopherol content in all tissues.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15792.x
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  • 38
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    Structural and Compositional Profiles in Osmotically Dehydrated Apple (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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: Concentration profiles in apple tissue during osmotic dehydration were studied and compared with simultaneous structural changes. Experiments were conducted in apple slices (20 and 30 mm thick) at 20, 30, 40 and 50°C. After treatments, water and solutes were analyzed in serial slices 1.5 mm thick. The occurrence of an “Advancing Disturbance Front,” (ADF) was proposed to describe the mass transfer. The ADF is located at a distance df to the interface, where the reduced driving force (Y) was 0.99. At distances d〉df (undisturbed zone) neither compositional nor structural changes were observed. Advancing constant rates for the ADF were determined, showing slight temperature dependence. A generalized equation Y=f(d/df) described and fitted all the experimental data.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15795.x
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  • 39
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    Postharvest Gibberellin and Heat Treatment Effects on Polyamines, Abscisic Acid and Firmness in Lemons (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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: Lemons at two ripening stages were vacuum-infiltrated with 100 ppm of gibberellin A3 (GA3) or heat-treated at 45°C, and then stored at 15°C for 3 wk. Both treatments increased fruit firmness either in stage 1 or in stage 2. Also, the levels of free putrescine and spermidine in the skin were higher in treated lemons than in controls but spermine concentration did not show significant differences, in fruits of either stage. GA3 treatment was the most effective in retarding the color change during storage, especially in stage 1 fruits, which was related to the lowest levels of abscisic acid found.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15796.x
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  • 40
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    Antimicrobial Properties of Sinigrin and its Hydrolysis Products (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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: Sinigrin, a thioglucoside of Cruciferae plants, may be enzymatically hydrolyzed to yield up to four distinct aglycones when the plants are injured or mechanically disrupted. These aglycones, allyl isothiocyanate (AITC), allyl cyanide (AC), 1-cyano-2,3-epithiopropane (CETP), and allyl thiocyanate (ATC), were tested for their minimum inhibitory concentration (MIC) in broth to 9 species of bacteria and 8 species of yeasts. Sinigrin, AC, and CETP at 1,000 ppm were not inhibitory to any of the bacteria or yeasts tested. The inhibitory activity of ATC was uncertain due to its gradual conversion to AITC. AITC had an MIC of 50 to 1,000 ppm for bacteria and 1 to 4 ppm for nonxerotolerant yeasts, and, against xerotolerant yeasts at 50 ppm, it retarded but did not prevent growth.
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  • 41
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    Raw and Processed Oat Ingredients Lower Plasma Cholesterol in the Hamster (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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 objective of this study was to determine if Oatrim, a product developed for use as a fat substitute, could also reduce plasma cholesterol due to its soluble dietary fiber content. Diets with soluble fiber contents of 0% (oat hydrolyzate) or 4.2–4.3%β-glucan from oat or Oatrim were fed to hamsters for 21 days. All oat derived diets reduced serum cholesterol compared to a control diet containing cellulose (p≥0.05). The available carbohydrate produced by the Oatrim process correlated inversely (r20.95) with low density lipoproteincholesterol concentration.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15820.x
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  • 42
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    Electrical Properties of Fish Mince During Multi-frequency Ohmic Heating (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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 multi-frequency ohmic heating system with 30 Hz∼1 MHz range which could deliver 250 watts was developed for measuring electrical conductivity and absolute dielectric loss of food samples. Pacific whiting surimi paste and stabilized mince in the 20∼70°C range were tested at frequencies from 55 Hz to 200 kHz. Sample impedance decreased slightly with frequency. The DC electrical conductivity (σdc) and absolute dielectric loss (ε″) of Pacific whiting surimi paste increased with temperature and salt concentration; adc and ε″ of the stabilized mince increased with temperature. Empirical models of electrical properties for surimi paste (moisture content 79% and salt at 1, 2 or 3%) and stabilized mince (77% moisture and 0.74% salt) were derived. Electrolytic corrosion diminished with frequency.
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  • 43
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    Quality of Strawberries Automatically Packed in Different Plastic Films (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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 quality of strawberries (Fragaria ∞ ananassa Duch. cvs. Oso Grande and Camarosa) non wrapped or packed in cellulose, perforated polypropylene, nonperforated polypropylene (automatically), and polyvinylchloride (manually) during storage at 18°C was compared. Nonperforated polypropylene packages of fruit had the highest CO2 and the lowest O2 content, and the most desirable quality parameters. However, this type of package had undesirable appearance due to water condensation. Cellulosic films maintained a well balanced internal atmosphere, but were wrinkled. Perforated polypropylene and polyvinylchloride packages exhibited the best appearance, but fruits packed in perforated polypropylene o films rapidly deteriorated. Unwrapped fruits had the least desirable quality in both varieties.
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  • 44
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    Inactivation of Zygosaccharomyces Bailii in Fruit Juices by Heat, High Hydrostatic Pressure and Pulsed Electric Fields (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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: Heat, high hydrostatic pressure (HHP) and high pulsed electric field (PEF) inactivations of Zygosaccharomyces bailii ascospores and vegetative cells suspended in apple, orange, pineapple, cranberry and grape juices were investigated. The ascospores exhibited a heat resistance that was more than 5–8 times greater than the vegetative cells. After 5 min of pressurization at 300 MPa, the population of vegetative cells decreased almost 5 log cycles, while the population of ascospores decreased between 0.5-1 log cycles. In each fruit juice studied, two pulses of 32–36.5 kV/cm decreased the population of vegetative cells or ascospores 3.5 to 5 log cycles.
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  • 45
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    Structural and Textural Quality of Kinu-Tofu Frozen-then-Thawed at High-Pressure (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: To determine effects of high-pressure thawing on quality of high-pressure frozen tofu, kinu-tofu (soybean curd) was frozen 90 min at ca −20°C at 100 MPa (ice I), 200 MPa (liquid phase), 340 MPa (ice III), 400, 500 or 600 MPa (ice V), then thawed at the same pressure. Texture and structure of this tofu (D) were compared with high-pressure-frozen tofu thawed at atmospheric pressure (A: 90 min frozen; B: 90 min frozen then 2 days at −30°C; C: 160 min frozen). When tofu was frozen at 200- 500 MPa, ice crystals were largest to smallest in B 〉 A and C 〉 D; pore size of D was the same as untreated tofu. Results indicated ice crystals never grew when frozen at 200–500 MPa. Growth occurred during reduction of pressure at ca −20°C, frozen storage or while thawing at atmospheric pressure due to phase transition.
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  • 46
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    Extrusion of Soybean and Wheat Flour as Affected by Moisture Content (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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 moisture content (MC) on texture and properties of extrudates with varied ratios of soybean flour (SF) and wheat flour (WF) was studied. A single-screw extruder was used at screw speed 200 rpm. MCs of blends were 16, 17 or 18%, w.b. The properties of extrudates depended on flow rate of the material during extrusion. The flow rate revealed a nonlinear dependence on the blend composition and the MC at the same volume of filling of the screw feeding section. The expansion ratio of WF or SF extrudates increased with lowering of the MC. Unexpectedly, the expansion ratio decreased with lower MC for the composite extrudates. Optimal extrudate properties at 16% (w.b.) MC corresponded to 80, 90 or 100% (d.b.) WF and 20, 10% or no SF, respectively. At 17 and 18% MC, optimal properties were found for products containing 80 or 90% WF and 20 or 10% SF, respectively.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15854.x
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    Hydrogen Peroxide Production by Lactobacillus delbrueckii Subsp. Lactis I at 5°C (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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: Cells of Lactobacillus delbrueckii subsp. lactis I produced hydrogen peroxide at 5°C in sodium phosphate buffer (0.2M, pH 6.5) with or without glucose. However, if the cells were starved by preincubation in buffer alone, glucose or sodium lactate were necessary to cause hydrogen peroxide production at 5°C. Hydrogen peroxide production by nonstarved cells was confirmed to be in part due to a NADH oxidase. The production of hydrogen peroxide by starved cells in buffer plus glucose in the early stage of incubation was associated with the production of a small portion of lactic acid which disappeared upon further incubation. Additional experiments revealed that hydrogen peroxide was produced in buffer containing sodium lactate added in place of glucose. Results suggested the presence of a lactate oxidase in the organism which used D-lactate to produce hydrogen peroxide.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15857.x
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  • 48
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    Stability of Shredded Mozzarella Cheese Under Modified Atmospheres (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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: Stability of Mozzarella cheese was studied under 8 modified atmospheres (air, vacuum and mixtures carbon dioxide/nitrogen) during 8 wk. Samples, packaged in barrier bags and stored at 10°C, were periodically evaluated to investigate microbiological quality and composition of headspace gases. Both consumption of oxygen and production of carbon dioxide occurred in many packages. Modified atmospheres containing carbon dioxide efficiently stabilized lactic and mesophilic flora, while inhibiting staphylococci, molds and yeast. Psychrotrophs grew in all samples but were less numerous in high CO2 atmospheres. Levels of 75%CO2 were optimal to repress undesirable organisms and reduce gas formation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15858.x
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  • 49
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    Volume and Sensory Properties of Yellow Cakes as Affected by High Fructose Corn Syrup and Corn Oil (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effects of high fructose corn syrup (HFCS) and corn oil (CO) on volume and deformation and effects of mono- and diglyceride (MDG) and sucrose ester (SE) emulsifiers on volume and sensory properties of yellow cakes were studied. 50% HFCS gave the greatest volume; 100% HFCS decreased volume; CO increased volume. Deformation was greatest in 50% HFCS cakes with 50% or 100% CO. Simultaneous optimization of volume and deformation was predicted at 35% HFCS and 67% CO levels. HFCS affected tenderness and aftertaste but not sweetness in cakes formulated with 100% CO. SE emulsified cakes were sweeter than unemulsified or MDG emulsified 100% CO cakes when formulated with 50% and 100% HFCS.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15861.x
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  • 50
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    Effective Partition Constant of Solute between Ice and Liquid Phases in Progressive Freeze-Concentration (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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: Progressive freeze-concentration was effectively applied to concentrate glucose in a model solution. Effective partition constants of the solute between the liquid and solid phases were determined experimentally. The constant was strongly dependent on the stirring rate at the ice front and the advance rate of the ice front. Increasing stirring rate and reduced rate of advance lowered the effective partition constant: an improvement in freeze concentration performance. A concentration polarization model was useful to describe the effects of the operating conditions on the effective partition constant.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb17893.x
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  • 51
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    Discoloration of Fresh Pork as Related to Muscle and Display Conditions (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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: Pale, soft, exudative (PSE), normal, and dark, firm, dry (DFD) pork was held 7 days at 4°C under light or dark then color was evaluated instrumentally and visually. Change in reflectance (R630-R580) was used to estimate color changes due to oxymyoglobin. PSE pork was lighter (high L*) than normal and DFD pork, but did not change over time. An increase in a* and R630-R580 occurred the first day for normal and DFD, but not for PSE samples. A subsequent increase in hue angle and decrease in R630-R580 (loss of redness) occurred in PSE and normal, but not in DFD samples. Changes in hue angle and R630-R580 were more rapid in PSE than in normal samples. Light exposure accelerated all changes except L*. Visual redness inversely correlated with L* value.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb17895.x
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  • 52
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    Extractive Components of the Adductor Muscle of Japanese Baking Scallop and Changes During Refrigerated Storage (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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 changes in concentration of adenosine triphosphate (ATP) and related compounds were examined as well as free amino acids, organic acids, betaines, glycogen and glycolytic metabolites in the Japanese baking scallop (Pecten albicans) during storage at 0° and 5°C. High amounts of free amino acids and glycine betaine were found. Adenosine monophosphate, inosine and hypoxanthine accumulated during storage, but inosine monophosphate was not detected. Hypoxanthine concentration was considered more appropriate as a freshness index than K value. Taurine, glycine and arginine were the main free amino acids and accounted for 91% of the total immediately after death. D-lactate increased, but no substantial change of L-lactate was detected during storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb17897.x
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  • 53
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    Protein and Amino Acid Profiles in Natural and Artificial Shark Fins using Capillary Electrophoresis (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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 potential utility of capillary electrophoresis (CE) for differentiation between natural and artificial shark fins was established. Three major protein components (peaks I-III) of shark fins were well-separated and used as parameters for differentiation between natural and artificial shark fins. The height ratio of protein peak III to protein peak I was higher in natural shark fins than that in artificial products. Further, the profile of amino acids in natural dried shark fins was somewhat different from that in artificial samples. The level of tyrosine was especially high (5.11-8.11%) in natural dried shark fins, but low or not detectable (0-0.22%) in artificial samples.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb17899.x
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  • 54
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    Maillard Reaction in Glassy Low-Moisture Solids as Affected by Buffer Type and Concentration (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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: This study's objectives were to investigate the effects of buffer type and concentration on the kinetics of the Maillard reaction in low-moisture solids. Glucose loss and brown pigment formation were evaluated in low-moisture glassy systems obtained by lyophilizing solutions containing various concentrations of phosphate or citrate buffer at pH 7 and 25°C. Rate constants for glucose loss decreased as buffer concentration increased, suggesting that a change in the system pH had occurred. Rate constants for browning increased with increasing phosphate buffer concentration and decreased with increasing citrate concentration. Phosphate buffer appeared to catalyze later pathways of the Maillard reaction.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb17900.x
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  • 55
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    Frozen Hake Fillets Quality as Related to Texture and Viscosity By Mechanical Methods (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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: This work aimed to develop a textural quality classification function for frozen hake fillets using instrumental measurements. Frozen hake fillets were stored to provide a wide range of textures. Raw and cooked fillets were analyzed for texture using Kramer and Warner-Bratzler shear cells and a puncture device. Apparent viscosity, dimethylamine and protein solubility were also measured. Principal Component Analysis indicated three factors accounted for 86.5% of the variance. Four clusters were found, ranging from excellent quality (low texture, high viscosity) to very poor (high texture, low viscosity). Parameters required for classification were viscosity, maximum force from Kramer and maximum force and energy from the puncture test.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb17902.x
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    Functional, Textural and Microstructural Properties of Low-fat Bologna (Model System) with a Konjac Blend (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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 form (dry vs prehydrated) and level (0, 0.5, 1.0 and 1.5%) of a konjac blend (KB) were evaluated to determine their effects on the characteristics of a low-fat bologna model system (LFBMS). The system had a pH range of 6.01 to 6.12, moisture 74 to 76%, fat 〈 2.0% and protein 17 to 18%. Prehydrated KB had higher (p〈0.05) texture profile analysis (TPA) hardness values than dry addition, whereas lower TPA values (p〈0.05) were observed as the level of KB increased. In microstructural observation, the addition of prehydrated KB gels caused the protein matrix to appear more swollen in structure as compared to that after inclusion of a dry powder.
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  • 57
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    Physical Properties of Extruded Products as Affected by Cheese Whey (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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: Corn, rice and potato flour were extruded with sweet whey solids (SWS) or whey protein concentrate (WPC) using low and high shear extrusion processing conditions. WPC added at product content of 25% had minimal effect on the texture of extruded products. Expansion and breaking strength were improved in some processes through changes in extrusion shear and moisture. Whey product incorporation resulted in reduced specific mechanical energy input to the process. Increasing whey product concentration beyond 25% reduced expansion and water absorption indices significantly, affecting textural hardness. Product quality characteristics were directly related to the whey product content.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb17906.x
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    Whey Protein Edible Film Structures Determined by Atomic Force Microscope (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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: Atomic force microscopy was used to study edible films produced from whey proteins. The films were imaged under ambient conditions with no special sample preparation. Low resolution imaging of areas from 10 μm to 150 μm on a side was performed in the contact mode. Higher resolution scans of 350 nm to 2,700 nm required use of the noncontact imaging mode. Features about the same size as the primary protein in whey, beta-lactoglobulin (7 nm), were identified in the film samples. Molecular aggregates in the range of 1 μm, reported in other studies using transmission electron microscopy of whey protein gels, were combined in results from atomic force microscopy.
    Type of Medium: Electronic Resource
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  • 59
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    Effects of Long-Grain Rough Rice Storage History on End-Use Quality (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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: Rough rice (cv. Cypress) from the 1995 season was harvested, dried, and stored in laboratory-scale studies. Treatments included pre-drying conditions, drying conditions, storage temperatures, and storage durations. Temporary wet storage prior to drying affected cooking properties (p〈0.005) and peak viscosity (p〈0.005). Drying treatments affected head rice yield (p〈0.05), cooking properties (p〈0.001), and peak viscosity (p〈0.05). Storage temperature was related (p〈0.05) to cooking properties and peak viscosity via a second-order relationship. Head rice yield and cooking properties were also affected (p〈0.05) by storage duration.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb17910.x
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    Snow accumulation distribution on Spitsbergen, Svalbard, in 1997 (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Polar research 17 (1998), S. 0 
    Details
    ISSN: 1751-8369
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Geography , Geosciences
    Notes: A survey of the regional snow accumulation variability on Spitsbergen, Svalbard, was carried out during three field campaigns in May 1997. The survey was carried out along three transects from west-to-east approcimately at the following latitudes: 77°30′, 78° and 78°50’degrees north. The altitudes span from sea level to 1000 metres elevation. Snow depth was measured with two different ground-penetrating radar systems, PulsEKKO (450 MHz) and GSSI SIR System-2 (500 MHz), pulled behind snow machines. Snow characteristics such as snow temperature, snow density and stratigraphy were measured in snow pits in nine areas, three along each transect. Our data suggest the following: (1)the accumulation-elevation gradients vary from 3 mm/100 m in the northeast to 237 mm/100 min the central-south with an average value of 104 mm/100m for all measurements: (2)snow accumulation was 38 to 49% higher at the eastern coast than at the western coast; (3) a clear minimum in accumulation (or continental climate) is seen for the central (inland) locations in the middle and northern transects while no such minimum exists along the southern transect; (4) a south-to-north gradient produces 55% and 40% less snow accumulation at the northern locations compared to the southern locations at the western and eastern coasts, respectively. These drops in winter snow accumulation occur over a distance of less than 200 km.
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    URL: http://dx.doi.org/10.1111/j.1751-8369.1998.tb00269.x
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    The Klippfisk Formation—a new lithostratigraphic unit of Lower Cretaceous platform carbonates on the Western Barents Shelf (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Polar research 17 (1998), S. 0 
    Details
    ISSN: 1751-8369
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Geography , Geosciences
    Notes: A new Lower Cretceous lithostratigraphic unit of the Western Barents Shelf, named the Klippfisk Formation, is formally introduced. The formation represents a condensed carbonate succession deposited on platform areas and structural highs, where it consists of limestones and marls, often glauconitic. The limestones may have a nodular appearance, and fossil debris, which are dominated by Inoceramus prisms, may be abundant. The Klippfisk Formation is composed of two members: the Kutling Member defined herein from cores drilled on the Bjarmeland Platform, and the coeval Tordenskjoldberget Member described on Kong Karls Land. The base of the formation is defined by the abrupt decrease in gamma-ray intensity, where the dark shales of the underlying Hekkingen or Agardhfjellet formations are replaced by marls. It is often unconformable. The Klippfisk Formation is of Berriasian to Early Barremian age and appears to be time-transgressive over parts of the Western Barents Shelf (including Kong Karls Land). It passes laterally into the basinal Knurr Formation. On Kongsøya (Kong Karls Land) a thin shale unit, bounded by unconformities, earlier included in the Tordenskjoldberget Member, represents the northernmost extension of the overlying Kolje Formation in the Barents Shelf.
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    Mapping seabird nesting habitats in Franz Josef Land, Russian High Arctic, using digital Landsat Thematic Mapper imagery (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Polar research 17 (1998), S. 0 
    Details
    ISSN: 1751-8369
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Geography , Geosciences
    Notes: Supervised classification of digital Landsat satellite images was used to locate seabird nesting habitats in the Russian High Arctic archipelago of Franz Josef Land, a region where the avifauna is poorly known and ecologically vulnerable. Major seabird nesting colonies are readily identifiable in Landsat Thematic Mapper (TM) imagery of the region due primarily to the distinctive spectral signature of vegetation on ornithogenically altered soils below bird cliffs. Supervised image classification was used to pinpoint areas displaying spectral characteristics typical of documented seabird nesting habitats. A total of 101 seabird nesting colony locations identified in Russian and Western literature from 1898 to 1996 was used as training sites to develop spectral signatures from a summer TM image mosaic for use in a supervised maximum likelihood classification. The classified image was thresholded and compared to a map of documented nesting locations. Of the 101 field-documented nesting sites, 96 were clearly identified in the classified image. An inventory was produced of all undocumented seabird habitats suggested by the classification, totalling over 300 sites. The methodology used may be applicable to other arctic regions and is intended as a first step when planning ecological protection zones in remote and inaccessible arctic regions.
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    URL: http://dx.doi.org/10.1111/j.1751-8369.1998.tb00256.x
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  • 63
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    The net phytoplankton in Kongsfjorden, Svalbard, July 1988, with general remarks on species composition of arctic phytoplankton (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Polar research 17 (1998), S. 0 
    Details
    ISSN: 1751-8369
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Geography , Geosciences
    Notes: Examination of 17 samples collected by a 20 μm meshed meshed net in Kongsfjorden, Svalbard, 8–19 July 1988, showed a dominance of dinoflagellates and the chrysophyte Dinobryon Balticum in the surface layers, whereas the diatom and the haptophyte Phaecystis pouchetii abundance increased with depth. The diatom Pseudo-nitzschia granii appeared together with P. pouchetii through the whole water column, and Actinocyclus curvatulus was one of the few diatoms present also in the surface samples. Two samples, from 15 and 50 m, respectively, were cleaned of organic material and mounted in Naphrax for a more critical identification of the diatoms. We were able to group the species according to habitats, especially types of ice. The planktonic Thalassiosira antarctica var. borealis, T. hyalina, T. nordenskioeldii, Bacterosira bathyomphaia, Chaetoceros furcellatus, C. socialis and Fragilariopsis oceanica were present mainly as resting stages representing a post-bloom situation. These species and T. gravida appear early in the season and may have started to grow already under the ice. Fragilariopsis cylindrus and F. oceanica seem to have a closer affinity to ice than Thalassiosira and Chaetoceros spp. although they are common in the plankton. Some Nitzschia species which are usually regarded as typical sea-ice diatoms and have thicker and older ice as the main habitat were present only in small cell numbers in the plankton samples. The last component, evidently introduced from Atlantic water in the Norwegian Sea, consisted of diatoms with a more oceanic distribution, e. g. Fragilariopsis pseudonana and a small form of Thalassiosira bioculata.
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  • 64
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    Purified NADPH-Sulfite Reductase from Saccharomyces cerevisiae Effects on Quality of Ozonated Mackerel Surimi (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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 NADPH-sulfite reductase from Saccharomyces cerevisiae was purified to electrophoretic homogeneity by ammonium sulfate fractionation, DEAE Sephacel, Sephacryl S-300 and DEAE Sephadex A-50 chromatography. Optimal pH was 7.3 and temperature 25°C. It was inhibited by IAA, PCMPS, PMSF, NEM, PCMB, cyanide and most divalent metal ions. For the ozonated mackerel surimi ground with purified reductase, the reactive SH increased from 2.29∞105 to 4.46∞105mole/g and gel strength from 256.7 to 360.5g·cm. According to SDS-PAGE, the recovery of myosin heavy chain was observed on the ozonated mackerel surimi with addition of NADPH-sulfite reductase.
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  • 65
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    Heat Distribution in Industrial-scale Water Cascading (Rotary) Retort (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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 heat distribution study was performed in an industrial-scale 4-basket water cascading rotary retort under fully loaded operating conditions. Detailed analysis of the temperature distribution basket-by-basket was followed by an evaluation of the temperature distribution throughout the retort (at 0, 4 and 7 rpm). Finally, a heating rate distribution study, using silicone elastomer food-simulants, was carried out to evaluate heat transfer uniformity throughout the retort. Results revealed that for static processes the slowest heating zone was located at the bottom of the basket at the back of the retort, whereas for rotary processes the center of this basket was heated slowest. Heating rate distribution results indicated uniform heat transfer throughout the retort.
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  • 66
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    Solute Infusion Effects on Texture of Minimally Processed Kiwifruit (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Samples of kiwifruit infused with glucose, glycerol or sucrose solutions at atmospheric pressure to aw=0.97 showed smaller failure forces, under compression, than fresh fruit. Calcium lactate in the solution increased failure forces 30–60% depending on the humectant used. Glucose infusion under vacuum to the same aw produced failure forces 〉300% greater than those observed after atmospheric infusion. Solute infusion reduced greatly the elastic component of the rheological behavior. Microscopic observations showed atmospheric solute infusion caused contraction of cellular membranes, degradation of cell walls and intercell contact decrease. Calcium helped maintain cell cohesion. Vacuum infused tissues showed cell wall optical density similar to fresh cells.
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    Glycine Loss and Maillard Browning as Related to the Glass Transition in a Model Food System (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effects of water activity and the glass transition on the rate constants for glycine loss and brown pigment formation due to the Maillard reaction were evaluated in a model food system. Equimolar glucose and glycine were incorporated into amorphous polyvinylpyrrolidones of various molecular weights and moisture contents. Glycine loss and brown pigment formation were quantified during storage at 25°C. At constant water activity, rate constants were higher in systems with lower glass transition temperatures. Glycine rate constants decreased upon matrix collapse, but browning rate constants were not affected by collapse. Changes associated with the glass transition influence bimolecular reactions and should be considered during product formulation and shelf-life testing.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15799.x
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    Nutrients in Salmon and Red Grouper Fillets as Affected by Chlorine Dioxide (ClO2) Treatment (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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 chlorine dioxide (ClO2) treatment on nutrients of seafood was studied using Atlantic salmon (Salmo salar) and red grouper (Epinephelus morio) with five volumes (1:5, w/v) of aqueous ClO2 at 20, 40,100, and 200 ppm ClO2 in 3.5% brine for 5 min. Compared to nontreated controls, treatment of salmon and red grouper with ClO2 solutions in brine did not significantly change the contents of protein, fat, moisture, niacin, calcium, iron, phosphorus, or potassium. However, such treatment with brine or ClO2 solutions in brine caused a significant reduction in thiamin content in both species, but only riboflavin was reduced significantly in red grouper, possibly due to the solubilization effect of salt on the vitamins.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15800.x
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  • 69
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    Postmortem Changes of Cultivated Atlantic Salmon and Their Effects on Salt Uptake (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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: Rigor mortis of cultivated Atlantic salmon (Salmo salar) began to set in 8h after death and was fully resolved 60–70h after death during storage at 0°C. Maximum muscle contraction was observed 24–30h after death. ATP content decreased from 7.25 to 0.14 to 0.09 μmol/g fish from pre-rigor mortis to in-rigor mortis to post-rigor mortis state. The inosine and hypoxanthine contents increased from 0 to 1.20 to 4.06 μmol/ g fish and from 0.08 to 0.33 to 0.84 μmol/g fish during 60h storage, respectively, during 60h of storage at 0°C. Postmortem changes affected salt uptake. The equilibrium salt concentrations of pre-rigor, in-rigor and post-rigor mortis salmon were 0.53, 0.66 and 0.75 g/g salt-free solids, respectively, in a 20% (w/v) sodium chloride solution at 10°C.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15801.x
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  • 70
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    Hake Muscle Altered by Frozen Storage as Affected by Added Ingredients (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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 ingredients (triphosphate, lecithin and sucrose ester) on functionality and extractability of hake muscle proteins that had been intensely aggregated by frozen storage was investigated. Muscle proteins were extracted in 0.6M NaCl, 2% sodium dodecyl sulfate (SDS) and 2% SDS+5% (β-mercaptoethanol (ME). Treatment with the added ingredients increased the amount of protein extracted when secondary interactions were broken with SDS. The same effect, although less pronounced, was found in the lots treated with triphosphate and sucrose ester when electrostatic bonds were broken with NaCl. The amphipathic ingredients (lecithin and sucrose ester) increased the amount of protein linked by nondisulfide covalent bonds.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15802.x
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  • 71
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    Antimicrobial Effects of Pressured Carbon Dioxide in a Continuous Flow System (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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 application of microbubbles of pressured CO2 greatly increased CO2 concentration in the solution treated. By treatment at 6 MPa, 35°C and average residence time 15 min, L. brevis was completely inactivated at the level of dissolved CO2,γ≧ 11 (γ, Kuenen's gas absorption coefficient). E. coli and S. cerevisiae required γ≧ 17, and T. versatilis required γ≧ 21 for complete inactivation. Z. rouxii could be sterilized at 20 MPa and 26. A comparison of the continuous and batch method showed that L. brevis was inactivated completely under pressured CO2 〉 0.16 g/cm3 with the continuous method and 〉0.9 g/cm3 with the batch method.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15819.x
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  • 72
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    Sulfurous Off-Flavor Formation and Lipid Oxidation in Heat-Sterilized Meat in Trays (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The development of a strong sulfurous off-flavor as compared to lipid oxidation in heat-sterilized meat in trays was investigated. Hydrogen sulfide and ethane were used as indicators for sulfurous off-flavor and lipid oxidation, respectively. Nitrogen flushing suppressed oxidation but greatly enhanced formation of hydrogen sulfide. Concentrations of hydrogen sulfide were lower in HTST-processed meat and also decreased during storage of both nonflushed and nitrogen-flushed samples. The addition of rosemary extract as primary antioxidant lessened both hydrogen sulfide and ethane formation for a limited storage period. Citric acid as the secondary antioxidant had little effect. Use of a primary antioxidant and application of HTST process conditions seemed to balance hydrogen sulfide and ethane formation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15821.x
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  • 73
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    Metmyoglobin Reducing Capacity of Fresh Normal, PSE, and DFD Pork During Retail Display (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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: Fresh pale, soft, exudative (PSE), dark, firm, dry (DFD), and normal pork were stored under light or dark conditions at 4°C for 7 days. Sample pH, metmyoglobin reductase activity, oxygen consumption rate, and relative surface metmyoglobin and oxymyoglobin contents were determined. DFD pork had the highest metmyoglobin reductase activity and oxygen consumption rate. Enzyme activity of PSE was lower than that of normal pork, but no difference existed in oxygen consumption rate between PSE and normal samples. Metmyoglobin reductase activity dropped slowly during meat storage; oxygen consumption rate sharply decreased during the first day of storage. Both metmyoglobin reductase activity and oxygen consumption rate declined more rapidly in the light. Results can help develop guidelines for display and packaging of pork.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15749.x
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  • 74
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    Reversed Micellar Extraction of Hen Egg Lysozyme (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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: Egg white was diluted to 10 times its original volume with 50 mM phosphate buffer (pH 9.2) containing 0.1 M potassium chloride. The aqueous solution was mixed with an equal volume of isooctane containing 50 mM bis-(2-ethylhexyl) sodium sulfosuccinate at 10°C for 50 min. After extraction, the organic phase containing lysozyme was separated from the aqueous phase and mixed with an equal volume of 50 mM phosphate buffer (pH 11.8) containing 1M potassium chloride. Backward extraction was then performed at 30°C for 45 min. The procedures recovered 90% lysozyme from the eggwhite. The specific activity of the extract was near 73,000 units/mg.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15751.x
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  • 75
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    Singlet Oxygen and Ascorbic Acid Effects on Dimethyl Disulfide and Off-Flavor in Skim Milk Exposed to Light (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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 light-induced off-flavor and dimethyl disulfide increased as fluorescent light exposure increased from 0,2,4,6, to 8h (p〈0.05). Sensory evaluation and identified compounds suggest that dimethyl disulfide was mainly responsible for the light-induced off-flavor in skim milk. Dimethyl disulfide was formed by the singlet oxygen oxidation of methionine in milk. Gas chromatographic analysis and sensory evaluation showed that 200,500, and 1000 ppm ascorbic acid, which is a singlet oxygen quencher, lowered the formation of dimethyl disulfide and off-flavor in skim milk (p〈0.05).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15753.x
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  • 76
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    Functional Properties and Bitterness of Sodium Caseinate Hydrolysates Prepared with a Bacillus Proteinase (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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 functional and physicochemical characteristics, and bitterness were evaluated on sodium caseinate hydrolysates generated with a commercial Bacillus proteinase complex. At low degrees of hydrolysis (0.5 and 1.0% DH) the hydrolysates compared to the unhydrolyzed substrate had increased emulsion activity at pH 2 and 4. However, higher DH resulted in lower emulsion activities. At pH 8 and 10, the low DH hydrolysates displayed increased foam expansion and decreased foam drainage compared to the starting substrate. The Bacillus proteinase hydrolysates at higher DH had similar bitterness values to tryptic hydrolysates at equivalent DH. However, the Bacillus hydrolysate at 0.5% DH was less bitter (p〈0.05) than the tryptic hydrolysate at the same DH.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15755.x
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  • 77
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    Monitoring Proteolysis During Cheddar Cheese Ripening Using Two-Dimensional Gel Electrophoresis (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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 2-D gel electrophoretic method, consisting of isoelectric focusing and alkaline urea-PAGE was used to monitor proteolysis during ripening (180d, 5°C and 8°C) of full- and reduced-fat Cheddar cheese. The method enabled quantifying changes in levels of peptides in cheese with good spot-resolution. Results can complement those from other analyses, especially those for determining low MW peptides. Notable effects were found for cheese composition and ripening temperature on gel pattern and on relative levels of selected proteolysis products. In both cheese varieties, most peptides reached a maximum during the first 3 ripening months and gradually disappeared as ripening advanced.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15756.x
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    Separation of Immunoglobulin G from Cheddar Cheese Whey by Avidin-Biotinylated IgY Chromatography (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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: High-purity immunoglobulins (Ig), which may be useful for immunologic supplementation of food products, were isolated from Cheddar cheese whey in a one-step process using avidin-biotinylated yolk immunoglobulin (IgY) column chromatography. Yolk antibodies specific to bovine IgG (IgYIgG) were biotinylated with biotinyl amido-hexanoic acid-N-hydroxy-sulfo-succinimide ester without any notable effect on antigen-binding activity, and coupled to immobilized avidin columns. The resulting avidin-biotinylated IgYIgG columns, with binding capacity of 50–55% (w/w percent ratio of IgG to immobilized IgYIgG), were used for specific binding of IgG from cheese whey. Elution with a commercially available eluent (Actisep) or 0.1 M glycine-HCl buffer at pH 2.8 yielded IgG with purity of 99% by radial immunodiffusion.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15757.x
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  • 79
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    Potassium Sorbate Diffusivity in American Processed and Mozzarella Cheeses (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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 diffusivity of potassium sorbate in cheeses was determined by using diffusion models and computer programming for examining the residual surface concentration and the penetration of surface-applied potassium sorbate into cheese. To determine diffusivity, the concentration of potassium sorbate in sliced cheese was measured by penetration time and distance from surface. The diffusivity was calculated by nonlinear regression with experimental data based on Fick's law. The diffusivity of potassium sorbate through American processed cheese was 1.31∞10-6 cm2/sec and for Mozzarella cheese 6.74∞10-7 cm2/sec. This indicated that Mozzarella cheese would maintain surface concentration of potassium sorbate above the critical fungistatic level two times longer than American processed cheese.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15758.x
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  • 80
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    Color Stability and Lipid Oxidation of Rockfish as Affected by Antioxidant from Shrimp Shell Waste (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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: Crude and partially purified antioxidants from shrimp shell waste were obtained by ethanol extraction and silica gel column chromatography. Whole rockfish (Sebastolobus alascanus, Sebastes ruberriumus) samples were treated with crude antioxidant solution dips while another species of rockfish fillets (Sebastes alutus) was treated with various concentrations of partially purified antioxidant solution dips from column chromatography. Higher a* values were found in all rockfish samples treated with antioxidants compared to the control. The partially purified antioxidant from shrimp shell waste significantly lowered TBA values compared to the untreated water-dipped control rockfish fillets (Sebastesalutus).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15759.x
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    Anthocyanin Pigment Composition of Red-fleshed Potatoes (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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: Red potatoes (Solanum tuberosum and S. stenotomum) were evaluated as potential sources for natural red colorants. Qualitative anthocyanin composition, pigment content and phenolic composition were screened on 33 cultivars. Monomeric anthocyanin content, determined by pH differential, ranged from 2 to 40 mg/100g tuber fresh weight. Two breeding clones, NDOP5847–1 and NDC4069–4, showed anthocyanin content 〉35 mg/100g. Anthocyanin composition was characterized by HPLC, spectral analyses and mass spectroscopy (MS). All red potato samples showed similar pigment profiles, with pelargonidin-3-rutinoside-5-glucoside acylated with p-coumaric acid being the major anthocyanin (ca 70%). Anthocyanin content and profiles of epidermal tissue and flesh were compared for NDC4069–4. The presence of glycoalkaloids in color extracts was detected by MS. Some red-fleshed potatoes may be good potential sources of food colorants.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15764.x
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  • 82
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    Oxidative Reactions of Model Maillard Reaction Products and α-Tocopherol in a Flour-Lipid Mixture (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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: Nondialyzable model Maillard reaction products (MRPs) were prepared by heating 0.8M D-glucose or D-fructose with 0.8M L-lysine under different reaction conditions and times. The usefulness of derived MRPs, with highest melanoidin yields, in stabilizing oxidative deterioration in food was evaluated in a flour-lipid dough mixture with or without cupric ions. Glucose-lysine MRPs effectively reduced lipid oxidation both with and without cupric ions. In contrast, fructose-lysine MRPs lowered lipid oxidation only without cupric ions, and accelerated lipid oxidation with cupric ions. Application of MRPs in combination with α-tocopherol showed no synergistic or antagonistic effect. Conditions and type of reducing sugar in synthesis of MRPs can influence their anti- or pro-oxidant activity.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15765.x
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  • 83
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    Ultraviolet Radiation Affects Physical and Molecular Properties of Soy Protein Films (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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: Films were cast from heated, alkaline aqueous solutions of soy protein (5 g/100 mL water) and glycerin (50% w/w of protein). Control and ultraviolet (UV) irradiated (13.0, 25.9,38.9, 51.8, 77.8, or 103.7 J/m2) films were evaluated for tensile strength (TS), elongation at break (E), water vapor permeability (WVP), and Hunter L, a, and b color values. TS increased (p〈0.05) linearly while E decreased linearly with UV dosage. WVP was not affected (P〉0.05) by UV irradiation. UV treatment intensified the yellowish coloration of films (increased +b values). SDS-PAGE patterns for UV-treated samples revealed bands of aggregates, increasing in intensity with UV dosage, which were absent in control samples. These changes suggested UV-induced cross-linking in films.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15714.x
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  • 84
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    Flow Properties of Chickpea Proteins (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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: Flow properties of aqueous chickpea protein dispersions were investigated. The dispersions had Newtonian flow behavior at concentrations up to 4%. Flow behavior became progressively less Newtonian as concentration increased above 4%. The apparent viscosity of the dispersions was pH and concentration dependent, being higher at the protein's most soluble pHs (pH 2 and 9) and lower at the isoelectric point (pH 4–5). Within the investigated temperatures (15, 25, 35 and 55°C), power law constants were unchanged up to 35°C but the flow behavior became non-Newtonian at 55°C. Denaturation by urea and sodium dodecyl sulphate (SDS) increased the consistency index (m), casson yield stress and apparent viscosities, and the flow became more pseudoplastic with a decrease in the flow index (n).
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    Roasted Chicory Aroma Evaluation by Gas Chromatography/Mass Spectrometry/Olfactometry (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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: Volatiles were isolated from roasted chicory by simultaneous steam distillation-solvent extraction (SDE) and dynamic headspace sampling (DHS). Many volatile components were identified in SDE (92) and DHS (64) extracts. Many pyrazines and N-furfurylpyrroles (N-furfurylpyrrole, N-furfuryl-2-formylpyrrole, and N-furfuryl-2-acetylpyrrole) were identified for the first time in roasted chicory. Aroma extract dilution analysis showed that those extracts from SDE and DHS were similar with respect to predominant aroma-active components. 2-Ethyl-3,5-dimethylpyrazine, 2,3-butanedione, 1-octen-3-one, 3-methylbutanal, and one unknown compound with a chicory- and burnt sugar-like note were the most intense aroma-active components found in roasted chicory.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15716.x
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  • 86
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    Hydrophilic and Rheological Properties of Brewer's Yeast Protein Concentrates (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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: Protein solubility (PS), water-holding capacity (WHC), viscosity and gelling properties were studied in brewer's yeast protein concentrates prepared by 3 procedures: isoeletric precipitation of protein (I-PC), extraction with 0.5M NaClO4(P-PC) or with 3% sodium trimetaphosphate (TMP-PC). PS was higher for TMP-PC and lower for P-PC at pH 4 to 12. WHC increased with increasing pH in all concentrates, but was higher for TMP-PC. The presence of NaCl (0.1 M and 1.0M) reduced to 50% the WHC of TMP-PC. Gelling properties of a 10% protein dispersion were studied in the TMP-PC preparation. Hardness and fracturability of the gel (TA-XT2 texturometer) was 35 and 31 gf, respectively. Apparent viscosity of a 3% dispersion at pH 7.0 was lower for I-PC and higher but similar for TMP-PC and P-PC. All concentrates showed pseudoplastic rheological behavior.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15717.x
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  • 87
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    High Pressure-Cooking of Chicken Meat Batters with Starch, Egg White, and Iota Carrageenan (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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: High pressure/cooking combinations (200 MPa and 400 MPa, 70°C) of chicken gels caused the formation of less compact and aggregated microstructures, which had better binding properties and were less hard. Pressurizing caused a general decrease in color parameters. The addition of starch, egg white or iota carrageenan increased water binding of meat batters. The effect of adding starch and iota carrageenan on textural properties was similar, both causing an increase in hardness and chewiness. High pressure influenced the action of the ingredients and the extent of the effect was related to the type of ingredient and the pressure level but pressure clearly predominated over ingredient effects.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15723.x
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    High Hydrostatic Pressure Effects on Rapid Thawing of Frozen Beef (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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: High hydrostatic pressure (HHP) during thawing of frozen beef was investigated by measuring temperature changes in frozen beef and the pressurization fluid. Frozen ground beef sample variables were pressure levels (140, 210, 280, and 350 MPa), times (5, 15, and 30 min), sample diameters (55, 65, and 80 mm), and initial temperatures (7, 11, 18 and 22°C). Properties of cooked patties were compared between beef thawed using HHP and using conventional thawing (atmospheric pressure at 3°C). Pressures of 210 to 280 MPa provided a critical processing range that effectively thawed the beef. Sample size and initial temperature did not affect thawing rate. The lowest temperature at which the beef was efficiently thawed was-24+2°C. HHP treated beef thawed much faster than controls. HHP thawing resulted in similar color and texture to controls.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15724.x
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  • 89
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    Textural Properties of Cold-set Gels Induced from Heat-denatured Whey Protein Isolates (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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 9% whey protein (WP) isolate solution at pH 7.0 was heat-denatured at 80°C for 30 min. Size-exclusion HPLC showed that native WP formed soluble aggregates after heat-treatment. Additions of CaCl2 (10–40 mM), NaCl (50–400 mM) or glucono-delta-lactone (GDL, 0.4–2.0%, w/v) or hydrolysis by a protease from Bacillus licheniformis caused gelation of the denatured solution at 45°C. Textural parameters, hardness, adhesiveness, and cohesiveness of the gels so formed changed markedly with concentration of added salts or pH by added GDL. Maximum gel hardness occurred at 200 mM NaCl or pH 4.7. Increasing CaCl2 concentration continuously increased gel hardness. Generally, GDL-induced gels were harder than salt-induced gels, and much harder than the protease-induced gel.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15728.x
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  • 90
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    Functional Stability of Antioxidant-washed, Cryoprotectant-treated Beef Heart Surimi During Frozen Storage (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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: Beef heart surimi was prepared in the presence or absence of propyl gal late and blended with or without cryoprotectants (sorbitol, sucrose) prior to frozen storage at 15°, 29°, and 70°C up to 52 wk. Protein solubility, gelling characteristics, water-holding capacity, cooking yield, and emulsifying properties decreased during storage at 15° and 29°C for control surimi (without cryoprotectants). Propyl gallate alone did not influence functionality changes. However, functional properties were largely protected by cryoprotectants as well as at 70°C independent of cryoprotectants. Thus, unless extremely low temperatures are used, beef heart surimi subjected to long-term cryogenic storage should be mixed with cryoprotectants and antioxidants to preserve functionality.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15729.x
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  • 91
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    Thermal Gelation of Brown Trout Myofibrils: Effect of Muscle Type, Heating Rate and Protein Concentration (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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 thermal gelation properties of myofibril solutions (KCl 0.6M; pH 6.0) from reared brown trout white and red muscles were analyzed by thermal scanning rheometry. With a heating rate of 1°C/min, red muscle myofibrils exhibited a lower gelation capacity than white muscle myofibrils at low temperatures. No difference was observed above 60°C where solid gels were formed from the two myofibril types. Increasing protein concentration or reducing heating rate increased the values of the rheological parameters at 80°C for the two muscle type myofibrils. With a low heating rate (0.25°C/min), white muscle myofibrils formed stronger gels whatever the temperature.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15730.x
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  • 92
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    Functional Properties of Acetylated Chickpea Proteins (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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: Functional properties were investigated on chickpea proteins acetylated at 6 and 49% of the -amino groups of lysine. In water and in 0.25M NaCl solutions, acetylated chickpea proteins (ACP) were more soluble at high pH (pH〉8), but less soluble at low pH (pH 2–7), than native chickpea protein (NCP). The solubility of ACP and NCP was reduced in 0.25–0.75M CaCl2 solutions. Acetylation increased the water and oil absorption capacity of ACP. ACP also had higher emulsion capacity than that of NCP, but acetylation made emulsions of chickpea protein dispersions less stable.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15736.x
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  • 93
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    Milling and Processing Parameters for Corn Tortillas from Extruded Instant Dry Masa Flour (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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 continuous extrusion process to provide instant corn flour for tortillas was evaluated. Variables investigated included two types of mill (knives and hammer) with screens with two diameters (0.5 and 0.8 mm), two types of corn (hard endosperm or normal and soft endosperm or cacahuazintle), lime concentration (0.15 and 0.25% w/w), processing moisture (45 and 48% w/w) and temperature (70,80 and 90°C). The water absorption capacity, water solubility index, color of instant corn flour, adhesiveness of masa, tensile strength, cutting force, rollability and puffing of tortillas, were compared. Based on textural data the hammer mill with 0.8 mm sieve, normal corn type, 0.15% lime, 48% moisture and 90°C processing temperature, produced the highest quality tortillas.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15737.x
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  • 94
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    Electronic Resource
    Browning Inhibition in Fresh-Cut Pears (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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: Treatments to control browning and maintain quality of fresh-cut pears were evaluated. Pear wedges were dipped in solutions containing sodium erythorbate, CaCl2 and 4-hexylresorcinol; packed in air or with a modified atmosphere (MAP); and stored at 4°C. Samples were evaluated for browning, microbial spoilage, and presence of off-flavors or loss of firmness. For treatments to be successful, pears had to be above a minimum firmness of 4 kg (d'Anjou) or 5 kg (Bartlett) when treated. Inhibitor treatments, in conjunction with MAP, controlled browning and maintained quality of fresh-cut Bartlett and d'Anjou (but not Bosc pears) for 12–14 days.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15738.x
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  • 95
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    Nitric Oxide Complex of Iron(II) Myoglobin Converted from Metmyoglobin by Staphylococcus xylosus (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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: With Staphylococcus xylosus FAX-1, metmyoglobin in MRS broth (pH 5.8) was found to undergo conversion to hexacoordinate nitric oxide (NO) complex of Fe(II) myoglobin. When the pH of the MRS culture containing myoglobin changed from 5.8 to 4.0, it affected the conversion from hexacoordinate to pentacoordinate NO complex of Fe(II) myoglobin. This conversion process was reversible. Salami without nitrite or nitrate addition was prepared by inoculating S. xylosus FAX-1, and pentacoordinate NO complex of Fe(II) myoglobin (nitrosylmyoglobin formed in cured meat) was formed in the salami.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15740.x
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  • 96
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    Sourdough Lactic Acid Bacteria Effects on Bread Firmness and Stalin (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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: Lactobacillus sanfrancisco CB1 and Lactobacillus plantarum DC400 were the most proteolytic and amylolytic strains studied. Breads started with LAB and yeasts had higher volumes than the baker's yeast-started bread. One bread with the highest initial firmness (Saccharomyces cerevisiae 141-L. plantarum DC400 starter) had the lowest final firmness. Breads produced with LAB showed the lowest enthalpy throughout 144 h. After 24 h storage the associations of S. cerevisiae 141 and L. sanfrancisco CB1 or L. plantarum DC400 gave a very low percentage increase of enthalpy compared to that from yeast alone. The enthalpy increased markedly when other LAB, neither proteolytic nor amylolytic, were used.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15739.x
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  • 97
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    Factors Influencing the Microbial Quality of Cold-Smoked Salmon Strips (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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: Microbiological changes during smoking and drying salmon strips using Alaska Native subsistence processing methods were determined. Chum salmon strips handled with or without gloves were brined, smoked and dried at ambient temperatures in two smokers (manual and automated). Water-phase salt increased from 2% to 12% and water activity decreased from 0.98 to 0.85 during smoking and drying. Aerobic plate counts increased from 103/g to 107/g while coliform counts increased to 105/g in strips from the manual smoker as a result of airborne contamination. Strips handled without gloves contained 105Staphylococcus aureus/g. Sanitary handling and air quality control will enhance seafood safety while maintaining product quality attributes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15741.x
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  • 98
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    Energy Value of a Fat High in Stearic Acid (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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 fat containing 92.1% stearic acid (tristearin) was evaluated for energy value using shortening (9 kcal/g) and mineral oil (0 kcal/g) as controls and young rats as the test model. Energy value was calculated based on efficiency of conversion of estimated gross energy intake to carcass energy over a 3-wk period. Rats fed the shortening-based diet deposited more than double the fat and significantly more protein in the carcass than rats fed the tristearin-based diet. Rats fed the tristearin-based diet deposited significantly more fat and protein than rats fed the mineral oil-based diet. Based on these observations, the estimated energy value of tristearin was calculated as 3 kcal/g.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15743.x
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  • 99
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    Riboflavin Photosensitized Singlet Oxygen Oxidation of Vitamin D (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Samples containing various levels of vitamin D and riboflavin, with and without ascorbic acid or a-tocopherol were prepared in a model system. Samples were stored in the light or in the dark at 45®C for up to 8 h. Headspace oxygen was determined by gas chromatography with thermal conductivity detection. Oxidation of vitamin D was not observed in samples without riboflavin stored in the light nor in samples with riboflavin stored in the dark. Vitamin D with riboflavin was oxidized under light. α-Tocopherol quenched singlet oxygen at a rate of 2.52 × 108 M-1 sec-1, whereas ascorbic acid quenched singlet oxygen at a rate of 2.23 × 107 M-1 sec-1.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15669.x
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  • 100
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    Emulsion Stability as Affected by Competitive Adsorption Between an Oil-Soluble Emulsifier and Milk Proteins at the Interface (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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 an oil-soluble emulsifier upon adsorption properties of β-casein and β-lactoglobulin at the oil-water interface was studied. Addition of emulsifier improved the emulsification properties, but lowered emulsion stability. Higher concentrations decreased emulsification capacity, due to an increase in oil phase viscosity, and interfered with several protein assays, except the o-phthaldialdehyde (OPA) assay. Depletion measurements revealed that the emulsifier displaced β-casein more readily than β-lactoglobulin from the surface of droplets, which correlated with emulsification and stability measurements. Displacement of proteins was not complete due to emulsifier-induced formation of a multiple w-o-w emulsion, which accounted for the missing protein in the continuous phase.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15671.x
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