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  • Blackwell Publishing Ltd  (6,795)
  • Copernicus
  • 1960-1964  (6,997)
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  • 1
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    Über glaziäre Stauchungen in den Mellendorfer und Brelinger Bergen nördlich von Hannover . (1964)
    Copernicus
    Details
    Publication Date: 1964-11-01
    Description: The Mellendorf and Brelingen hills are part of the large chain of contorted endmoraines (Drenthe stadial) which can be followed from the Netherlands to the region north of Braunschweig. The clay occurrences near Mellendorf, parts of them well-known for a long time, are blocks or overthrusts transported there by glacial movements. The dip of the tilted beds and the strike of clay occurrences indicate glacial thrusts from ENE, from W, TOW and from N. The dip of tilted sands and gravels in the Brelingen hills, however, points to a direction of ice motion from N to S. Micropalaeontological investigations in the clays of the Mellendorf and Brelingen hills have revealed the existence of foraminifera of Lower Cretaceous age, beginning with the Hauterivian, and a few of them also of the Upper Cretaceous. The proved thrust directions point to regions where the respective old beds of the Lower Cretaceous are exposed. Accordingly the length of transport must have been about 7—8 km. The slightly undulating country around Mellendorf is covered by a sheet of till. After the contortion, the ice advanced over the Mellendorf hills in a southern direction. The Brelingen hills, showing very recent relief and without a covering till, are younger and belong to a later recessional phase; the ice did not override them. The investigations demonstrate that three, perhaps even four, glacial thrusts of the Drenthe stadial took part in the genesis of this region.
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  • 2
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    Das Mittelwürm in Mitteleuropa und angrenzenden Gebieten (1964)
    Copernicus
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    Publication Date: 1964-11-01
    Description: The Mid-Würmian "interstadial W I/II" plays a prominent part in the literature dealing with Pleistocene archaeology since 1931. This is not the case in the geological literature. Numerous strata dated by C14 measurement and sedimentanalysis, respectively, to be of Mid-Würmian age (between ca. 50000 and 30000 B.P.) in various Upper Pleistocene sequences are for the most part interstadial; ca. ten Würmian loess sequences dated by terrace morphology contain a Mid-Würmian considerable loam zone and a very weak vounger loam zone. These facts prove the reality of an interpleniglazial Mid-Würm between the two cold peaks of Early Würm and Young Würm. The interpleniglacial climate of Middle Würm was on the average rather a cool temperate one interrupted by warmer and colder oscillations. Within the Alps and in northern Europe the expansion of the Würmian and Weichselian ice-masses was stopped, they stagnated, their fronts oscillated more or less widely. At the close of the Middle Würm, the Würmian ice overflowed the northern Alpine passes and the Weichselian ice the Baltic basin, both as far as the Young Endmoraine girdle (Young Würm). In Central Europe Middle Würm divides the Middle and Upper Palaeolithic periods. To the Middle Würm has often been ascribed heretofore the well known loam stratum within the loess of Göttweig (Lower Austria), and with this loam has been correlated the basal loam zone of the triple Stillfried A complex of fossil soils displayed by loess sections of particularly arid regions (CSSR and eastern Lower Austria). Recent studies (the latest by palynology) of this loam have proved it to be of Riß/Würm Interglacial age. Till now, this correlation has not yet been demonstrated for the loam stratum of the type locality of Göttweig (also not datable by terrace morphology!). Therefore the term "Göttweig Interstadial" must be replaced by another name: Würmian Interpleniglacial.
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  • 3
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    Steinmeere und ihre Strukturen im Saarland (1964)
    Copernicus
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    Publication Date: 1964-11-01
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  • 4
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    Kritische Bemerkungen und neue Gesichtspunkte zur jungpaläolithischen Bestattung von Combe Capelle Périgord (1964)
    Copernicus
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    Publication Date: 1964-11-01
    Description: Das Skelett von Combe Capelle wurde bisher in das „Untere Aurignacien" (Périgordien I der neuen Nomenklatur) datiert. Diese Datierung erscheint jedoch zweifelhaft. Die alten Grabungsmethoden waren nicht exakt genug, um mit ihnen zu endgültigen stratigraphischen Schlußfolgerungen zu kommen. Die Bestattung wurde auf dem felsigen Untergrund entdeckt, leicht eingetieft in eine Strate Moustériens und „Unteren Aurignaciens". Aber es ist nicht erwiesen, daß der Tote auch zeitlich im „Unteren Aurignacien" bestattet wurde. Vielmehr scheint es, als handle es sich um ein Grab aus dem „Mittleren Aurignacien" (dem „Aurignacien typique" neuer Nomenklatur) oder sogar aus dem „Oberen Aurignacien" (dem Gravettien neuer Nomenklatur), das nachträglich in die genannten Schichten eingesenkt worden ist. Es ist wahrscheinlich, daß der Mann von Combe Capelle nicht den ältesten Menschenfund des jüngeren Paläolithikums schlechthin darstellt und daß er selber nicht auf französischem Boden bodenständig war.
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  • 5
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    Grundzüge einer quartären Bodenstratigraphie in Süddeutschland (1964)
    Copernicus
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    Publication Date: 1964-11-01
    Description: Für eine pedologische Grundgliederung des Quartärs bietet sich eine Dreiteilung an. Durch die interglazialen Böden zwischen typisch kaltklimatischen Ablagerungen glazigener, fluvioglazialer und vor allem periglazialer Fazies wird das Quartär vom Günz ab bis zum Postglazial stratigraphisch erfaßt. Davor liegt ein Abschnitt, der pedologisch durch Riesenböden und geologisch wie geomorphologisch z. T. durch mächtige Talverschüttungen gekennzeichnet ist. Ein ältester Quartärabschnitt zeichnet sich durch Reliktböden aus. Während noch beim mittleren Abschnitt einige Aussagen über die kühleren Zwischenphasen gemacht werden können, ist es beim ältesten Abschnitt bislang nicht möglich gewesen, die zugehörigen Kaltzeiten (i. e. S.) direkt zu erfassen.
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  • 6
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    Ergebnisse neuerer Untersuchungen zur Würmlöß-Gliederung in Hessen (1964)
    Copernicus
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    Publication Date: 1964-11-01
    Description: The eolian sediments of the "Würm" following above the last interglacial soil Parabraunerde and pseudogleyed Parabraunerde respectively) can be divided — by characteristic soil horizons — into three sections (old, middle and young Würm). Typical for the old Würm are humic zones, for the middle Würm — besides several "Naßböden" browncoloured (weathered) zones of decalcification with a thickness of up to 1,1 m, and for the young Würm several weakly developed thin browneoloured weathering zones and "Naßböden" (wet soils). The most significant key horizon of the young Würm is the Kärlich tuff layer which recently was also encountered in Northern Hessen. Finally, the division scheme estabilished in Hessen is compared with the Würm-loess divisions in other countries of Europe.
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  • 7
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    Ein erstes zusammenhängendes Pleistozän-Profil im Süden von München (Deisenhofener Forst – Isartal – Forstenrieder Park) (1964)
    Copernicus
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    Publication Date: 1964-11-01
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  • 8
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    Über eine interessante Froststruktur im episodisch-solifluidal bewegten Boden während der Würmeiszeit (1964)
    Copernicus
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    Publication Date: 1964-11-01
    Description: A frost-kettle is described as situated in the eastern part of the town of Bielefeld and reaching about 3 m into green and red marl, which had been moved episodically during the Würm glaciation. The frost-kettle was filled with yellow sand and glacial rubble as well as 4 layers of brown sand with small particles of clay (2.5 cm thick), inserted at regular intervals into the yellow sand. The brown layers showed a frost-upheaval of 5.5 cm in the centre due to hydration in a cold stadium of the last glaciation. While the yellow sand was washed into the cleft during the summer thawing periods, the clay particles of the brown layers consisting of weathered marl were blown into it after the soil had been dried. As loess-loam lies above a stone-layer showing no frost-dynamic modifications, the frost-kettle must have been formed during the second phase of the Würm glaciation, i. e. the high-glacial period.
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  • 9
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    Noch einmal: „Erdkegel": Einige Ergänzungen zu den Beobachtungen von G. SELZER (1959) (1964)
    Copernicus
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    Publication Date: 1964-11-01
    Description: The existence of "earth-cones" (Erdkegel) in the region of the lower Blies valley has already been mentioned by G. Selzer (1959). By examining the variations of the soil profile the author succeeded in reconstructing the soilmovements resulting in the formation of the earth-cones without being forced to observe these movements themselves. — The article contains observations concerning the special distribution, the shape and the vegetation cover of the earth-cones, which are very frequent in the lower Blies region (Bliesgau). These observations permit to draw further conclusions as to the conditions under which these earth-cones are formed.
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  • 10
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    Beiträge zur Kenntnis spät- und postglazialer Akkumulation im nördlichen Alpenvorland (1964)
    Copernicus
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    Publication Date: 1964-11-01
    Description: Late and postglazial profiles of the prealpine belt from periglacial and glaci-fluvial valleys are described. The time of sedimentation can be fixed by the radio carbon method and by pollen analysis. In this manner we can prove several accumulation phases in the Late- and Postglazial. They are found in stages II, III, and IV as defined by Brunnacker (1960, P. 86), and/or in the pollen zones III, V, and VIII. Some localities indicate a new accumulation phase about 6600 years B. P. in the pollen zone VI. These young accumulations in our valleys extend to several meters. For reconstruction of the river work and the history of the climate in the Holocene it is very important to examine the young valley sedimentation with all possibilities of quaternary sciences.
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  • 11
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    Fauna und Flora im Pleistozän-Profil von Murg bei Säckingen und ihre Aussage zur Altersdatierung (1964)
    Copernicus
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    Publication Date: 1964-11-01
    Description: The Murg profile shows a loamy ground moraine as the lowermost Pleistocene layer over gneis. The moraine originated during the furthest thrust of the Alpine glaciers in the direction of the Black Forest, and has been placed since 1909 (according to the work of Penck and Brückner) in the Riss glacial stage. Overlying the moraine are pollenbearing peat bog and pond deposits. The pollen indicate, in the deepest layers, a plant community that might still be possible under present climatic conditions. In the higher layers, the trees having affinities to warm conditions disappear. The composite diagram (pollen spectrum) indicates the end phase of an interglacial stage. Over these sediments lie 6—10 m of loess and loess-loam deposits. A thick loam layer, averaging 2.50 m in width, which contains more or less distinct soil horizons, lies between aeolian loess, which always represents a cold period. It can thus be proved that at least a part of these substrata originated in place. Since this loam horizon also represents a warm phase, the deposits of two warm periods overlie the Riss moraine in the Murg profile. Remains of elephants, giant stags, and bison permit comparison of the Murg stratigraphic sequence with a portion of the profile at Achenheim near Strassburg. Hereby is shown that merely the warm period, between the moraine formation and the lowest loess at Murg, can correspond to layers at Achenheim which have yielded the last ancient elephant (Palaeoloxodon antiquus Falc.). These are approximately of the same age as the travertine at Ehringsdorf The pollen-bearing sectionat Murg might then probably be included in the time of formation of the upper travertine at Ehringsdorf.
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  • 12
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    Zur Genese der Böden aus Hochflutlehm auf der Niederterrasse im Räume Bonn-Köln-Krefeld (1964)
    Copernicus
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    Publication Date: 1964-11-01
    Description: Closer investigations of soil profiles developed out of high flood loams of the Lower Terrace revealed that their classification as „Parabraunerde" (grey-brown podsolic soils) is not correct. It was found that they consist of layered sediments, and having been exposed to strong hydromorphic influences they show an alteration to terrestrial soils. For that great soil group the name "Altvega" is proposed. Synsedimentary clay depositions and structure formations in those soils reduce the indicative value of the clay migration.
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  • 13
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    Ein Beitrag zur Deutung des „Gefleckten Horizontes" (1964)
    Copernicus
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    Publication Date: 1964-11-01
    Description: The spots as described above and represented by some pictures are caused by post-sedimentary destruction of humus in the rhizosphere. They are to be found in humic material of any stratigraphical position whatever within the upper pleistocene and holocene, which is to say that they are not limited to special types of soil.
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  • 14
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    Tierfährten aus dem Pleistozän von Holstein: Ein Beitrag zur Ichnologie der Bändertone (1964)
    Copernicus
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    Publication Date: 1964-11-01
    Description: The tracks shown in this paper are found in varved clavs of Pleistocene age at Malkwitz near Malente/Holstein (N-Germany) (fig. 1-4). They appear only in summer-layers of these varved clays. The tracks of fig. 1 (1-4), (8), (9) will be made by animals (e. g. insects or larvae), but those of fig. 1 (5-7) are probablv produced inorganically (twigs etc.. driven through shallow water). In comparison with these marks fig. 5 shows tracks, which are described by other authors from different places in Central-Europe. It is verv difficult to find the organisme responsible for these marks, because nobody has found anv fossil hitherto, which could have made the marks when it lived in these little perlglaclal lakes. On the other hand these lakes are situated in a climatic zone giving an environment with extreme conditions. It is possible that the originators of these tracks have not lived permanently in the lakes. This would be a form of life such as that of insect larvae. The form and construction of these marks is dependent on the animal, its anatomy, its way of life etc., but also on the region in which it lives. The grade of compaction, the water content of the sediment and other physical and chemical conditions are also very important.
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  • 15
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    Über Ablauf und Altersstellung altquartärer Verschüttungen im Maintal und nächst dem Donautal bei Regensburg (1964)
    Copernicus
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    Publication Date: 1964-11-01
    Description: Sowohl im Tal des Regen nächst seiner Einmündung in die Donau bei Regensburg wie im unteren Maintal bei Marktheidenfeld sind mächtige altquartäre Talverschüttungen aufgeschlossen. Sie lassen sich jeweils in eine ältere Akkumulationsphase, eine nachfolgende Auephase und in eine abschließende jüngere Akkumulationsphase aufgliedern. Einer im Maintal nachfolgenden Erosionsperiode entspricht bei Regensburg ein extremer Pseudogley. Darüber folgen Gehängeablagerungen und schließlich Löß unterschiedlicher Fazies mit drei zwischengeschalteten interglazialen Parabraunerden. Damit liegt in beiden Talsystemen die große Verschüttungsperiode vor der viertletzten Eiszeit. Auch die der Jüngeren Steppenzeit zugeordnete Säugetierfauna von Randersacker gehört in die (jüngere?) Verschüttungsphase. Die Ursache der offensichtlich nicht allein auf das untere Main-und Neckartal beschränkten Talverschüttung wird in einer allgemeinen Hebungstendenz der Mittelgebirge vor der Günzeiszeit vermutet.
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  • 16
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    Über erste postglaziale Bodenbildung, nach einem Vergleich der Bodenbildung in Skandinavien und im deutschen Raum (1964)
    Copernicus
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    Publication Date: 1964-11-01
    Description: The most important soils of Scandinavia are compared with those of Germany. In Scandinavia the formation of soil can be traced back from the presence (at the Svartisen) until some 10 000 years ago, and this may be based as well on wet as on dry soils. A special feature in Skandinavia is a very soft Brown Earth. Very much the same soil can be found in Germany, but only on lateglacial sediments of the late Dryas-age. Both are of almost the same age. They are alike in their character of sediment and content of carbonate. Therefore this type may probably be considered as the first important formation of soils under wood on sandy grounds in Germany.
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  • 17
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    Eine begrabene Solifluktionsdecke und ihr Einfluß auf die heutige Vegetation: Beobachtungen auf einer Bliesterterrasse (Saarland) (1964)
    Copernicus
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    Publication Date: 1964-11-01
    Description: In the lower Blies valley the author discovered a periglacial mudflow consisting of white marl and fragments of limestone, surmounted by 25-30 cm river-sand belonging to a Riß-terrace. The surface of these deposits was covered by fossil ice-wedges. The changes in the phyto-sociological structure of the vegetation cover permitted to fix the exact extension of the periglacial mudflow.
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  • 18
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    Zur Pollenanalyse von Lössen: Untersuchungen der Lößprofile von Oberfellabrunn und Stillfried (Niederösterreich) (1964)
    Copernicus
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    Publication Date: 1964-11-01
    Description: A method for pollenanalytical investigations of loesses is described. If several sources of error are duely taken into consideration, this method is successful in the reconstruction of the vegetation history of those phases of pleniglacial times, during which the thick loess layers were accumulated. The method can be employed in pollenanalytical investigations of weathered and unweathered loesses, with the exception of redeposited loesses. It can be shown that the famous sequence of fossil soils at Oberfellabrunn, known as the soils of the "Fellabrunner Komplex" („Stillfried A"), which is sometimes held to be the equivalent of the "Göttweig Interstadial", must be divided into the brown loamy soil at the base of the sequence, which was formed during the Eemian Interglacial, and into the younger humic layers, which developed during the Interstadials of Amersfoort and Brørup. The amelioration of climate during the "Stillfried B-Interstadial" (perhaps equivalent of the "Paudorf Interstadial"?) was strong enough to enable local subalpine conifer forests and riverine broad-leaved forests to spread along the rivers and other suitable places within the still dominant steppe formations on the drier loess plateaus. The loess layers of the Riss and Würm glaciations have been accumulated within the eastern Dart of Niederösterreich in different steppe communities, which can be described at best as belonging to the Gramineae steppe formation, rich in herbaceous plants. Sometimes there occurred plants of recent tundra-communities in the loess steppe: but real tundras did not exist at that time in Niederösterreich. This holds true most of all for the last period of loess accumulation after the Stillfried B-Interstadial. When being compared with pollen spectra of surface samples of recent tundra, steppe and semidesert plant communities, it becomes evident, that the open vegetation, thriving during the last glaciation in vast regions of Northern Eurasia cannot be described in terms of modern plant associations.
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  • 19
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    Zwei Jahre Wetterbeobachtungen in Nepal (1961-1963) (1964)
    Copernicus
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    Publication Date: 1964-09-30
    Print ISSN: 0016-7312
    Electronic ISSN: 2194-8798
    Topics: Ethnic Sciences , Geography
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  • 20
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    Der gegenwärtige Wandel alpiner Kulturlandschaften (1964)
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    Publication Date: 1964-09-30
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  • 21
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    Malta : kleine Insel mit grosser Vergangenheit (1964)
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    Publication Date: 1964-03-31
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  • 22
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    L'aménagement du territoire de deux communes vaudoises : Lutry et Savigny, son évolution (1964)
    Copernicus
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    Publication Date: 1964-06-30
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  • 23
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    Ein balinesische Stoffmalerei mit mythologischer Szene (1964)
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    Publication Date: 1964-09-30
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  • 24
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    Ein Besuch Carl Ritters bei Jakob Melchior Ziegler in Winterthur (1964)
    Copernicus
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    Publication Date: 1964-09-30
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  • 25
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    Alpine Erholungslandschaft (1964)
    Copernicus
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    Publication Date: 1964-09-30
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  • 26
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    Vom Nildelta (1964)
    Copernicus
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    Publication Date: 1964-09-30
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  • 27
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    Zu Land von New York an den Panamakanal vor 25 Jahren und heute (1964)
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    Publication Date: 1964-06-30
    Print ISSN: 0016-7312
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    Topics: Ethnic Sciences , Geography
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  • 28
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    Rückblick auf die jüngsten 25 Jahre der geographisch-ethnographischen Gesellschaft Zürich : 1939-1964 (1964)
    Copernicus
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    Publication Date: 1964-09-30
    Print ISSN: 0016-7312
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    Topics: Ethnic Sciences , Geography
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  • 29
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    Kosmische Strukturpläne der Tibeter (1964)
    Copernicus
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    Publication Date: 1964-03-31
    Print ISSN: 0016-7312
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    Topics: Ethnic Sciences , Geography
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  • 30
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    Landesplanung an der Mittelschule (1964)
    Copernicus
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    Publication Date: 1964-09-30
    Print ISSN: 0016-7312
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    Topics: Ethnic Sciences , Geography
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  • 31
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    Der Mensch als geologischer Faktor (1964)
    Copernicus
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    Publication Date: 1964-06-30
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    Topics: Ethnic Sciences , Geography
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  • 32
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    Geographie als Sozialwissenschaft (1964)
    Copernicus
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    Publication Date: 1964-09-30
    Print ISSN: 0016-7312
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    Topics: Ethnic Sciences , Geography
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  • 33
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    Der Geirangerfjord (1964)
    Copernicus
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    Publication Date: 1964-09-30
    Print ISSN: 0016-7312
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  • 34
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    Von Sitten und Bräuchen im Mzab (1964)
    Copernicus
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    Publication Date: 1964-09-30
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    Topics: Ethnic Sciences , Geography
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  • 35
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    Über Äquideformaten (1964)
    Copernicus
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    Publication Date: 1964-03-31
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    Topics: Ethnic Sciences , Geography
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  • 36
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    Klimatologie und Meteorologie am Anfang des 2. Jahrhunderts regelmässiger schweizerischer Wetterbeobachtungen (1964)
    Copernicus
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    Publication Date: 1964-09-30
    Print ISSN: 0016-7312
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    Topics: Ethnic Sciences , Geography
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  • 37
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    Der Begriff "Transhumanz" im englischen Sprachgebiet (1964)
    Copernicus
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    Publication Date: 1964-06-30
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  • 38
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    Der Strukturwandel der Alpwirtschaft im Luftbild (am Beispiel des Dischmatales) (1964)
    Copernicus
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    Publication Date: 1964-12-31
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    Topics: Ethnic Sciences , Geography
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  • 39
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    Zur Vorgeschichte der Eisbildung auf dem Ranafjord (Nordnorwegen) 1964 (1964)
    Copernicus
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    Publication Date: 1964-06-30
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  • 40
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    La Vallée de Joux (1964)
    Copernicus
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    Publication Date: 1964-12-31
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  • 41
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    Dubrovnik (1964)
    Copernicus
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    Publication Date: 1964-06-30
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  • 42
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    Showa-Shinzan : der jüngste Vulkan im südlichen Hokkaido, Japan (1964)
    Copernicus
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    Publication Date: 1964-12-31
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    Topics: Ethnic Sciences , Geography
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  • 43
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    Waldbrände in Kanada und ihre Bekämpfung (1964)
    Copernicus
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    Publication Date: 1964-09-30
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    Topics: Ethnic Sciences , Geography
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  • 44
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    Beiträge der Toponomastik zur Landschaftsgeschichte (Waldentwicklung) um Langenthal (1964)
    Copernicus
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    Publication Date: 1964-03-31
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  • 45
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    Das Haus des Djerid (1964)
    Copernicus
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  • 46
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    Abtragungs- und Verwitterungsformen im ligurisch-emilianischen Apennin (1964)
    Copernicus
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    Publication Date: 1964-12-31
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  • 47
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    Von den Uraustraliern (1964)
    Copernicus
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    Publication Date: 1964-12-31
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  • 48
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    Der Gletscher am Erciyas Dagh und das Problem der rezenten Schneegrenze im anatolischen und mediterranen Raum (1964)
    Copernicus
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    Publication Date: 1964-03-31
    Print ISSN: 0016-7312
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  • 49
    Electronic Resource
    Electronic Resource
    EDITORIAL NOTE (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Metroeconomica 16 (1964), S. 0 
    Details
    ISSN: 1467-999X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Economics
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1467-999X.1964.tb00839.x
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  • 50
    Electronic Resource
    Electronic Resource
    PROOF OF PROFESSOR SAMUELSON'S CONJECTURE ON THE STABILITY (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Metroeconomica 16 (1964), S. 0 
    Details
    ISSN: 1467-999X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Economics
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1467-999X.1964.tb00843.x
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  • 51
    Electronic Resource
    Electronic Resource
    ERRATA (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Metroeconomica 16 (1964), S. 0 
    Details
    ISSN: 1467-999X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Economics
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1467-999X.1964.tb00844.x
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  • 52
    Electronic Resource
    Electronic Resource
    Anthocyanin Pigments in Bing Cherries (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The anthocyanin pigments of Bing cherries (Prunus avium L. var. Bing) were extracted with 1% methanolic HCl, partially purified by extraction from an n-butanol-ether mixture with water, and then separated by paper chromatography with various solvents. The anthocyanins were identified by, Rf values, sugar moiety, alkaline degradation products of the aglycone, partial acid hydrolysis, and absorption spectra. The major pigments were shown to be cyanidin 3-rutinoside and cyanidin 3-glucoside. Also present were small amounts of cyanidin, peonidin, peonidin 3-gucoside, and peonidin 3-rutinoside. The fluorescence spectra of the anthocyanin pigments, when excited with an incident light at 300 mμ, can be used to differentiate the anthocyanins. The cyanidin-containing pigments have a characteristic fluorescence peak at 520 mμ, whereas the peonidin ones exhibited a peak at 610 mμ.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb00440.x
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  • 53
    Electronic Resource
    Electronic Resource
    Iron Sulfide Blackening in Canned Protein Foods. Interactions of Constituents in the Vapor Phase (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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 formation of volatile bases and volatile acids during heat processing of albacore tuna loin sections was studied, using a closed system swept with nitrogen gas. The cell containing the tuna was heated gradually to 100°C, and the volatile acids and bases were trapped in standardized solutions. During the first 80 min of heating, at precooking temperatures, volatile acid evolved exceeded by threefold the slight amounts of volatile base (less than 0.5 mcq per 1000 g). Later during the heating cycle equal amounts of volatile acids and bases were formed.The ratio of sulfur to iron responded directly to the initial vacuum present in canned tuna. At high vacuum the ratio was 0.575. Sulfur was absent from the black deposits when the cans were sealed without evacuation, even when high levels of cystine were added. In commercially packed shrimp the sulfur to iron ratio was 0.322, which is consistent with a deposit of mixed oxides of iron, combined with ferrous sulfide. Addition of acetic acid (a volatile acid) at 10 mM per can suppressed the formation of black deposits at all closing vacuums in a model system containing added cysteine, while the addition of ammonium hydroxide (volatile base) or no addition resulted in the formation of black deposits at 26 inches Hg of closing vacuum.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb00442.x
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  • 54
    Electronic Resource
    Electronic Resource
    Volatile Esters of Bartlett Pear. IV. Esters of Trans:2-cis:4-decadienoic Acid (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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: Ethyl trans:2-cis:4-decadienoate was identified as a flavor component of Bartlett pear. The acid moiety was synthesized and found to be identical with that isolated from Bartlett pear. Quantities of this acid sufficient for sensory evaluations have been isolated from the seed oil of Sapium sebiferum. This latter source has been used to synthesize a series of esters whose odors are remarkably pear-like.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb00439.x
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  • 55
    Electronic Resource
    Electronic Resource
    Pear Aroma: Relation of Instrumental and Sensory Techniques (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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 aroma intensities of pear essences correlate well with the intensities of their absorptions at 263-267 mμ. This absorption is due to esters of 2,4-decadienoie acid which have been identified as character impact compounds of Bartlett pear aroma. Essences concentrated by reflux or bubble-plate columns suffered aroma loss and/or degradation. Flash vaporization techniques did not degrade aroma, and the resulting concentrates could be rediluted without apparent change.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb00443.x
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  • 56
    Electronic Resource
    Electronic Resource
    Influence of Freezing Egg Yolk Plasma on the Properties of Low-Density Lipoproteins (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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: When yolk plasma was frozen for 24 hr between −20 and −25°C, the thawed mass had a pasty consistency. After freezing and thawing plasma, only 15% of the total lipoproteins were soluble in 10% NaCl. The two lipoproteins fractions, FLPL1, and FLPL2, isolated from the salt-soluble material had chemical and physical properties similar to those for native plasma lipoproteins LPL1, and LPL3. With papin treatment, heated FLPL2, was degraded to the extent that all of the nitrogenous constituents were soluble in TCA solution. The influence of freezing LPL2 solutions at various pH values on the physical properties of the thawed solutions was examined.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb00444.x
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  • 57
    Electronic Resource
    Electronic Resource
    Color Measurement of Translucent Food Samples (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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: Reflectance measurements of foods and food products can serve as rapid nondestructive indicators of quality. The problem of sample presentation to photoelectric reflectance units is easily solved with opaque, non-light-transmitting samples. With translucent materials, problems arise relating to internal light transmission and consequent light loss through trapping. A method of overcoming these problems is suggested, involving the application of Kubelka-Munk colorant layer analyses. Appleberry-applesauce mixtures with color differences controlled by addition of red food coloring, and artificial systems consisting of agar, cellulose, and controlled increments of yellow food dye, were evaluated subjectively and objectively. Direct measurement of deep layers of samples by photoelectric tristimulus colorimetry was not as successful in ranking the samples as was the visual panel. The measurement of thin layers of sample backed by white standard plaques increased the separation of successive samples in color space to conform closely to visual experience.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb00448.x
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  • 58
    Electronic Resource
    Electronic Resource
    The Rabbit as a Source of Experimental Material for Meat Studies (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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: Rabbits were studied to determine the degree of variation among carcasses treated alike, and the time course of development and resolution of rigor as measured by changes in the force required to shear the cooked longissimus dorsi. A technique was developed for obtaining shears perpendicular to the muscle fibers. Carcasses with similar histories were found quite uniform except for measures related to fat content. Cooking losses were related primarily to moisture content rather than fat content. When half carcasses stored 0, 2, 4, 6, 12 or 24 hr at 5°C were compared, the cooking losses were less at 0 and 24 hrs than at the intermediate times. Shear force decreased with each increase of storage time from 2 to 12 hr. The data on pH and shear indicate that rabbit carcasses handled in this manner pass through the development and resolution of rigor within 12 hr.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb00463.x
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  • 59
    Electronic Resource
    Electronic Resource
    ERRATA (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb00466.x
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  • 60
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    Electronic Resource
    The Effect of Selected Carbohydrates and Plant Extracts on the Heat Activation of Bacillus Stearothermophilus Spores (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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: Spores of two suspensions of Bacillus stearothermophilus strain M were heat-shocked in monosaccharides, disaccharides, and polysaccharides. The concentration had significant effects. The dominant significant trend was for reduced counts with increased concentrations of carbohydrate. These significant effects are thought to he associated with osmotic pressure. It would appear, therefore, that there was considerable difference in the osmosensitivity of spores in these populations. Spores were activated as well as suppressed when heated in plant extracts. Pea, spinach, and corn extracts tended to suppress spore germination, and green bean extract stimulated spore germination.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb00423.x
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  • 61
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    Electronic Resource
    Kinetics of Thermal Degradation of Chlorophyll in Spinach Puree (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The kinetics of chlorophyll degradation in spinach purée were studied over the temperature range 260—300°F, using thermal-death-time tubes heated in a constant-temperature oil bath. Pigments were separated by column chromatography, and their concentrations determined spectrophotometrically. A semilogarithmic (first-order) plot of the residual pigment vs. time was used to illustrate the thermal degradation rate (TDR). Although the major portions of the TDR curves were apparently linear, several abnormalities were observed during the initial test intervals. Regression coefficients were computed for the linear portions and used to compute the various thermo-dynamic functions characteristic of the degradation reactions. The following values respectively represent the average determinations for chlorophylls a and b. The TDR constant k, (2.3/D, D, D being decimal reduction time in sec), 1.1 × 10−2 and 0.52 × 10−2 sec−1; the temperature coefficient Q10 (log−1 18/z, z being °F affecting 10-fold change in k, or D), 1.58 and 1.26; the activation energy E, 143 and 35 Kcal mole−1; the enthalpy H, 142 and 34 Kcal mole−1; the free energy & Delta;F, 29 and 32 Kcal mole−1; and the entropy & Delta;S, 268 and 5 cal deg−1 mole−1.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb01747.x
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  • 62
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    Electronic Resource
    Determining the Activity of a Glucose Oxidase and Catalase Mixed Enzyme (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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 polarographic method for determining the mixed enzyme glucose oxidase and catalase is presented. By appropriate adjustment of the parameters of the reaction the activity of the catalase can be determined under simultaneous elimination of the glucose oxidase, or simultaneous determination of the total activity of the mixed enzyme and the eatalase can he carried out. This makes possible a quick orientation about the contents of hydrogen peroxide and oxygen at arbitrarily chosen time intervals. Furthermore, the method enables one to determine the change of activity when a long-term effect of a sufficient amount of oxygen takes place.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb01751.x
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  • 63
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    Electronic Resource
    Chlorophyll Catalysis of Fat Peroxidation (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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: Peroxide apparently occurring in freshly prepared sausage was traced to the catalytic effect of chlorophyll in the sage after fat extraction. The extracts were exposed to ordinary laboratory illumination a day before analysis. No peroxide appeared in extracts of the pork fat alone, nor in extracts of the sage alone. But mixtures of fat extract with sage extract developed peroxide. Extracts of green leafy material from other species and purified chlorophyll likewise developed peroxide with fat extracts. This effect is ascribed to the porphyrin structure. Extracts containing fat and chlorophyll should be kept in the dark until peroxide estimation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb01754.x
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  • 64
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    Electronic Resource
    Detection and Isolation of Multiple Myoglobins from Beef Muscle (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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: At least 3, and probably 4, distinct myoglobins were detected in bovine muscle by their different mobilities on starch-gel electrophoresis. The 3 major components, labeled Mb IA, Mb Ib, and Mb Ib and respectively comprising 10–15, 2–5, and 80–88% of the total myoglobin, were separated and isolated on DEAE cellulose columns employing a stepwise development technique. Various purification and separation procedures are discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb01755.x
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  • 65
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    Electronic Resource
    Applications of the Modified Triangle Test in Sensory Difference Trials (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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: Experimenters involved with sensory difference tests have long used the triangle test as a basic procedure. In some circumstances, they have augmented the basic triangle test through obtaining “degree-of-difference” scores between the supposed odd sample and the pair of like samples. A companion paper gives a method of formally utilizing these scores in the analysis of these modified triangle tests when a computer is available. This paper summarizes the method and gives the results of applications of the modified triangle test to experimental data.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb00428.x
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    Effect of Coring Methods on Shear Values Determined by Warner-Bratzler Shear (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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: Shear-force values were determined with the Warner-Bratzler shear machine on cores obtained by two methods from steaks from longissimus dorsi (LD) and biceps femoris (BF) muscles cooked to 61 and 80°C. One-half-inch cores were cut either parallel with the muscle fibers or perpendicular to the cut surface of the steak without regard to orientation of the fibers. The LD and BF muscles did not react in the same manner to changes in coring method. Method of coring made a large difference in shear values in LD at 80°C. With one exception shear values of paired steaks from the same muscle with cores cut parallel were more closely related than shear values of cores from within the same steak cut differently.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb00431.x
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  • 67
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    Color Deterioration in Frozen French Beans (Phaseolus vulgaris) (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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: Examination of 12 commercial frozen bean packs showed two forms of color deterioration. The first resulted in conversion of chlorophyll to pheophytin, and the second caused destruction of both chlorophyll and pheophytin. It is shown that both forms of degradation may be related to the process of fat peroxidation. The conversion of chlorophyll to pheophytin may occur during the anaerobic initiation stage of fat peroxidation. Destruction may occur during the aerobic propagation stage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb01748.x
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  • 68
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    Origin of Hydrogen Sulfide in Heated Chicken Muscle (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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: About 90% of the hydrogen sulfide (H2S) produced by heated chicken muscle comes from muscle protein. To identify specific H2S precursors, the identity, quantity, and H2Sproducing capability of sulfur compounds in chicken muscle were investigated. The only sulfur compounds found in muscle nonprotein were methionine, taurine, and glutathione. Of these, only glutathione produced H2S. Therefore the principal H2S precursor in chicken muscle nonprotein is sulfur, occurring as eystine and/or cysteine in the tripeptide glutathione. Since the only sulfur compounds reported in chicken muscle protein are methionine, cystine, and/or cysteine, and since methionine does not produce H2S, the sulfur in the H2S produced by muscle protein must also come from cystine and/or cysteine. Glutathione gives off H2S about 180 times as fast as does chicken muscle protein, but, because there is approximately 1 to 2 thousand times as much protein as glutathione in muscle, protein is the principal H2S precursor. Since cystine plus cysteine, sulfur in protein and in glutathione is the only H2S precursor, the rate of H2S evolution from heated chicken muscle can be approximately predicted from its cystine content.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb01750.x
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  • 69
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    Relationships of Free and Bound Water to Subjective Scores for Juiciness and Softness and to Changes in Weight and Dimensions of Steaks from Two Beef Muscles During Cooking (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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: Free and bound water were determined by a modified hydraulic-press method in raw and cooked steaks from two beef muscles, longissimus dorsi (LD) and biceps femoris (BF). One-inch steaks from each muscle were cooked to final internal temperatures of either 61, 68, 74, or 80°C. LD and BF had similar percentages of free and bound water in raw steaks and in steaks cooked to either 61 or 68°C. LD contained a higher percentage of free water at 74 and 80°C. Losses of free and bound water and weight were evident at each increase of temperature. Dimensional measurements made on steaks at different temperatures indicated that LD became shorter, wider, and thinner and BF became longer, narrower, and thinner at 61, 68, and 74°C. A large percent of the total change in either free and bound water or in dimensions of steaks occurred between 74 and 80°C. Subjective scores for juiciness and softness indicated drier and harder meat at each increase of temperature. Scores for softness to tongue and cheek were more consistently correlated with free water than any other subjective measure. Possible relationships between the changes brought about by cooking were discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb01753.x
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  • 70
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    A Method for Determining 5′-Nucleotides (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A method is described for the separation and quantitative determination in a variety of foods of the following 5′-nucleotides; eytidine-5′-phosphate, adenosine-5′-phosphate, uridine-5′-phosphate, inosine-5′-phosphate, and guan-osine-5′-phosphate. This procedure employs a Dowex 1 ion-exchange resin in the formate form to adsorb and concentrate the nucleotides from an aqueous extract of the food sample. The nucleotides are separated and eluted in the order previously given by means of a gradient elution system, consisting of water—formic acid-sodium formate. The method gives complete resolution of the 5′-nucleotides from each other, but not from their corresponding 2′- and 3′-forms. Therefore, following chromatographic separation, the 5′-nucleotides are determined calorimetrically in the presence of the 2′- and 3′-nncleotides by oxidation with periodate and reaction of the oxidation products with 2, 4-dinitrophenylhydrazine.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb01757.x
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  • 71
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    Effect of Temperature on Radiosensitivity of Salmonella Typhimurium (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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: Radiosensitivity of S. typhimurium increased as a function of irradiation temperature from 32 to 130°F. The greatest effect of temperature during irradiation occurred at temperatures above 110°F. Rate of bacterial destruction was significantly greater when the ionizing energy and thermal energy were applied simultaneously than when they were applied consecutively.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb01763.x
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  • 72
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    Survival of Clostridium perfringens in Frozen Chicken Gravy (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effect of freezing Clostridiuna perfringens in chicken gravy was examined. Two means were used in inoculating the gravy: 1) inoculum- of C. perfringens was allowed to grow in the gravy for 6 hr; and 2) spores produced in Ellner's medium and dried on sterile soil were added to the gravy. In both cases, the gravy was then held in the frozen state (–17.7°C) for 180 days. When growth was permitted in the gravy, a maximum of 4.29% and 3.69% of viable cells survived for 90 and 180 days, respectively. When spores dried on soil were added to the gravy, maximum survival was 37.9% at 90 days and 10.9% at 180 days.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb01765.x
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    Incidence of Putrefactive Anaerobic Spores in Meat (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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: Study of the incidence of putrefactive anaerobic spores in fresh and cured pork trimmings and in canned pork luncheon meat from several commercial meat packing plants in Iowa indicated that the level of contamination was very low. The mode of putrefactive anaerobic spores in fresh pork trimmings was less than 0.18 per gram and less than 1 per gram in cured pork trimmings and canned pork luncheon meat. The maximum spore count found in any sample tested was 51 spores per gram. Spore counts on samples from different plants were similar.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb01699.x
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  • 74
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    Radiosensitization of Streptococcus faecalis and Escherichia coli (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The radiosensitizing activity of a series of naphthalene derivatives against Streptococcus faecalis and Escherichia coli was examined to determine the essential molecular substituents and configurations required for effective sensitization when the compounds and organisms were irradiated with Co60 gamma rays. In general, compounds with hydroxyl or amino groups in the ortho and para positions, such as 1-amino-2-naphthol and 4-amino-1-naphthol, were particularly effective sensitizers for S. faecalis irradiated in air or in anoxia. E. coli was particularly sensitive to 4-amino-1-naphthol and 5-amino-1-naphthol when irradiated in anoxia, and less sensitive in air. Both organisms displayed marked sensitivity when irradiated with iodoacetic acid in air and in anoxia. It was determined that the bacteria and chemicals must be irradiated together for maximal radiosensitization to take place, for it was possible to almost eliminate radiosensitization by washing the cell-chemical suspension prior to irradiation.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb01698.x
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    Determination of Contribution Coefficients in Sensory Scoring of Over-All Quality (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A method for mathematical determination of contribution coefficients for the sensory scoring of food-stuffs was presented and a regression equation for the over-all product quality on the basis of canned ham specified. Using the afore-mentioned method, quality factors decisive for the overall quality of the evaluated product may be also determined.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb01703.x
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    A Note on Orthogonal Polynomials Applied to Treatment Levels with Unequal Replications (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: This paper demonstrates how orthogonal polynomials are constructed and used when the treatment levels have unequal, rather than equal, replications. These polynomials are applied to hypothetical data on shear force of broccoli stems cooked for four cooking times with unequal replications. The variation for between cooking times (treatment levels) is broken down into independent regression components to determine the simplest regression curve appropriately representing the data. Also illustrated is how to calculate a regression equation in terms of orthogonal polynomials for treatment levels with unequal replications.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb01702.x
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    Sensory Comparisons: The 2-Stage Triangle Test with Sample Variability (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The first stage of this test is the attempt to identify the odd member of a coded AAB or ABB triad formed of samples of two materials, A and B, that are to be sensorily compared. The second stage is a ranking decision on the selected item with regard to the specific sensory quality or to preference. When the materials, and consequently the samples, are heterogeneous, the sameness of the duplicates cannot be guaranteed, and a sampling distribution must be postulated before valid inferences can be made. A probabilistic model of the test is constructed. Experimental data on tenderness of poultry meats are shown to fit this model.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb01704.x
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  • 78
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    Properties of Yolk-Containing Solids with Added Carbohydrates (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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: Addition of sucrose to whole egg and yolk before spray drying has long been known to yield powders with improved performance value and stability. At levels commonly employed, however, sucrose greatly accelerates and intensifies off-flavor development in air-packed powders even at refrigerator temperatures. In commercial practice, low-dextrose-equivalent corn syrup solids have recently been substituted for sucrose at the same level to improve flavor stability. This has led to the general belief that sucrose addition induces instability over a wide range of levels and, conversely, that low-dextrose-equivalent corn syrup solids do not. Present findings show that, under mild oxidative conditions, comparable flavor stabilities and instabilities can be achieved with both sucrose and various corn syrup solids but at different levels of added carbohydrate. Typically, in each case, flavor stability was gradually improved at lower levels of added carbohydrates, reaching a maximum flavor stability, followed by an abrupt transition to marked flavor instability. This transition corresponded to a change in the physical state of the egg lipids from one of coalescence, where the lipids were readily extractable with mild solvent, to a finely dispersed or emulsified state, where the lipids were virtually non-extractable. Chemical indices of oxidative flavor deterioration (peroxide, carbonyl, TBA) correlated fairly well with organoleptic findings for powders stored at low temperatures.Flavor and chemical stability relationships for yolk, fortified whole egg, and whole egg solids as a function of graded levels of added sucrose, and 24 and 42 dextrose equivalent corn syrup solids, are reported.Corn syrup solids gave as good protection as sucrose did against browning reactions at elevated temperatures, despite their containing substantial quantities of glucose and other reducing sugars.It is feasible to select levels of any of the carbohydrates studied which yield dried products that combine good retention and stability of performance quality with outstanding flavor stability.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb00434.x
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    Leucoanthocyan Material from Immature Peaches (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A leucocyanidin was obtained from immature Elberta peaches by counter-current extraction. Cleavage with hydrochloric acid yielded cyanidin chloride and (2R: 3s) (+)-catechin. Traces of two closely related but unidentified companion leucocyanidin compounds were found on chromatograms. The presence of (2R: 3S) (+)-catechin and certain chlorogenic acids with their isomers was confirmed.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb00438.x
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    Volatile Components of Peach (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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: On the basis of relative retentions of two dissimilar gas chromatographic columns and matching infrared spectra, benzaldebyde, benzyl alcohol, γ-caprolactone, γ-octalactone, γ-decalactone and δ-decalactone were identified as components of Red Globe peach essence. The chromatographic peculiarities of peach essence are discussed, and a modified technique that may permit resolution of multiple-component peaks is described. There are indications that peaches, unlike Bartlett pears, may owe their aroma entirely to an integrated response to a series of contributory flavor compounds.
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    Sugars in Red Tart Cherries and Their Changes During Maturation (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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: Sugars in red tart cherries (Prunus cerasus L. var. Montmorency) comprise 50-60% of the total dry matter of the edible portion of the fruit. Paper, thin-layer, and column chromatography were used to investigate the sugars present and changes in the main sugars during maturation. Seven sugars were found. Glucose and fructose comprised 99%, or more of the total sugars. Five reducing oligosaccharides in minute quantities were found by column and paper chromatography. These were not identified. Paper chromatography and the Dubois calorimetric procedure were used to quantitatively determine glucose and fructose. The ratio of glucose to fructose during ripening was constant, about 1.1-1.0. On a dry-weight basis, the sugars reached their highest level when the cherries became fully red, then dropped slightly and remained relatively constant during the rest of the harvest period. Recovery of glucose and fructose by this procedure was 100±3.7%.
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    Source of Aromatic Compounds in Maple Sirup Flavor (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A sugar-free maple flavor concentrate made by extracting maple sirup with chloroform has been found to contain vanillin, syringaldehyde, and dihydroconiferyl alcohol, aromatic compounds related to lignin. When a chloroform extract of the sap of the maple tree is subjected to alkaline hydrolysis and nitrobenzene oxidation, the amounts of vanillin and syringaldehyde increase. The amount of dihydroconiferyl alcohol in this sap extract increases upon alkaline hydrolysis and then decreases upon subsequent nitrobenzene oxidation. Nitrobenzene oxidation of lignin-like material in the sap yields vanillin as the chief reaction product.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb00454.x
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    Polyphenoloxidase in Bartlett Pears (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The characteristics of polyphenoloxidase in Bartlett pears were investigated. In a citrate-phosphate buffer containing 0.03M catechol as the substrate, activity of the pear polyphenoloxidase was greatest in the pH range 5.8-6.4, being optimum at pH 6.2. The Michaelis constant of the enzyme was 0.048M at pH 6.2 in a citrate-phosphate buffer. It was active only on phenolic compounds having an ortho-diphenolic configuration. Neither the meta- nor para-dihydroxy phenolic compounds nor phenol was attacked. The energy of activation for pear polyphenoloxidase on catechol was 4.9 kcal per mole. Oxygen was necessary for browning of catechol to take place in the presence of pear polyphenoloxidase, and the activity was greatly decreased when the concentration of oxygen in the reaction mixture was lowered. Diethyldithiocarbamate, a copper-chelating agent, and phloroglucinol, a competitive inhibitor, reduced browning markedly, but ascorbic acid was most effective of all. It was noted that ascorbic acid acts as an antioxidant rather than as a true enzyme inhibitor. Iodoacet-amide, a sulfhydryl inhibitor, had no effect on rate of browning. Methods for preventing brown discoloration in canned pears are discussed.
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    A Comparison of Two Methods for the Determination of Lactic Acid in Muscle (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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: Two methods of determining lactic acid in mammalian tissues are compared. Lactic acid was estimated by the procedure of Barker and Summerson and by the enzymatic test with lactic dehydrogenase. The standard error of the mean at the 5% level was 5.8% for the former and 3.1% for the latter. Values for lactic acid found by both methods did not agree in most cases. Differences of over 40% were detected. After chromatographic purification of the extracted lactic acid, the Barker and Summerson values were identical with the enzymatic values. Lactic acid isolated by thin-layer chromatography was identified by its infrared spectrum as the p-phenyl-phenacylester. The enzymatic test should be regarded as the more reliable procedure for determining lactic acid in meat.
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    Effect of Irradiation and Pre-Irradiation Treatments on Beef Muscle Proteins (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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: Changes in texture resulting from soaking beef steaks in an equal weight of distilled water for 72 hrs at 38°F, heating to an internal temperature of 160°F, and irradiating to a level of 4.5 Mrads are not due to the loss of the acidic and basic groups of the muscle proteins. The pH-hydration curves of the soaked samples indicate that soaking causes a shift of the isoelectric region of the meat to a pH higher than that of the control samples. Severe precipitation of the meat proteins occurs when the soaked meat is cooked, resulting in a firmer texture than that possessed by the cooked unsoaked meat. The shift in the pH-WHC curve of the meat by soaking appears to be caused by diminution of the muscle anions and/or partial denaturation of some of the muscle proteins. Thermal inactivation of the enzymes also tends to increase the firmness of meat, by causing a tightening of the meat structure, whereas irradiation-sterilization may exert only a slight tightening of muscle structure, by increasing the number of the relatively weak hydrogen or electrostatic bonds. When meat was heated and then irradiated, however, the effect of cooking was dominant. The electrophoretic data suggest that the reported fragmentary action of irradiation upon meat proteins may be on the fractions not extracted by the glycine-NaOH buffer.
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    A Procedure for Assaying Residual Nisin in Food Products (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb00461.x
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    Relation of “Breast Swab” to “Drip” Bacterial Counts in Tray-Packed Chicken Fryers (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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: Four different methods were used to sample drip from fresh tray-packed cut-up fryer chickens during storage at 34°F. In the first method, one ml of drip was obtained from packages used for breast swab-count determinations. The second method consisted of sampling drip from packages in which drip was allowed to accumulate throughout storage. In the third method, the sample of drip was taken from packages from which all drip that had accumulated between sampling days was removed. In the 4th method, drip from packages that been stored for one day was placed in test tubes and kept in the storage room with the packages. This drip was then sampled for bacterial counts at various intervals during storage.With each of the 4 methods, the numbers of bacteria per ml increased during storage at a rate paralleling that of the breast swab count. Significant positive correlations were found between the log of the breast swab count and the log of the drip count for all 4 methods.A significant positive correlation was also found between the log of the breast swab count and the log of the drip count when packages of frozen thawed tray-packed cut-up fryers stored at 34°F were tested. The rates of increase in numbers of bacteria, both on the breast skin surface and in the drip were lower for the frozen thawed samples than for the fresh samples.The advantages of using drip as a sampling material for estimating shelf life or sanitary quality of eviscerated poultry are discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb00460.x
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  • 88
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    Nutrient Content of Variety Meats. III. Fatty Acid Composition of Lipids of Certain Raw and Cooked Variety Meats (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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 fatty acid distribution in the lipids from certain raw and cooked variety meats was determined with gas-liquid chromatography. The method of cooking utilized moist heat (braising) in all cases. Fatty acid distribution was not significantly changed by cooking. Beef kidney, beef and pork liver, and beef heart fatty acids contained 25-36% of polyunsaturated fatty acid:. Distributions of the major fatty acids (as percent of total fatty acid) were generally as follows. Beef kidney: palmitic acid, 17; stearic acid, 19; oleic acid, 21; linoleic acid, 19; and arachidonic acid, 14. Beef liver: palmitic acid, 13; stearic acid, 34; oleic acid, 14; linoleic acid, 11; arachidonic acid, 7; and docosahexaenoic acid (C22-hexaene), 6. Pork liver: palmitic acid, 21; stearic acid, 26; oleic acid, 22; linoleic acid, 13; and arachidonic acid, 12. Beef heart: palmitic acid, 13; stearic acid, 17; oleic acid, 18; linoleic acid, 25; and arachidonic acid, 11. Beef tongue: palmitic acid, 28; stearic acid, 11; oleic acid, 44; linoleic acid, 4; and arachidonic acid, 2. These results indicate that certain of the variety meats may be excellent sources of polyunsaturated fatty, acids. Pork and beef liver differed significantly in docosahexaenoic acid and arachidonic acid content.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb00465.x
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  • 89
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    Measurement of Discoloration in Fresh Beef (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A method is described whereby precise measurement of discoloration in fresh red meats can be achieved. The method utilizes α values obtained from Gardner automatic color-difference meter readings and depends upon careful control of storage temperature, control of sample area from which readings are taken, and consistent orientation of sample during subsequent readings.Results obtained with the method indicate considerable variation in discoloration of samples from the same slice of beef round stored at 6°C; a substantial decrease in discoloration with lowered storage temperature; a decrease in discoloration resulting from increased exposure of the sample to air; and the probable importance of respiration by the meat rather than bacterial contamination in determining discoloration at low temperatures (-2°C).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb00407.x
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  • 90
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    Progressive Changes in Starch Gel Electrophoretic Patterns of Chicken Muscle Proteins During “Aging” Post-Mortem (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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: Proteins extracted from chicken muscle during post-mortem aging in the cold were examined by starch gel electrophoresis. Myofibrillar proteins, extracted and analyzed in concentrated urea, revealed no detectable, consistent change during the two-day aging period. Myogen proteins, extracted by vigorous homogenization in dilute buffer, also remained unchanged in white muscles, but an additional electropboretic component, possibly derived from myglobin, slowly appeared in red muscle extracts; the delay in its development suggests a secondary relation with tenderizing processes. Important constituents of myogen were lacking in “sacroplasmic” proteins extracted from breast muscle, pre-rigor or in-rigor, with gentle homogenization in 0.44M sucrose solution. Such “sarcoplasmic” preparations could not be obtained effectively by the same method from red muscle with higher content of stroma. Some of the myogen components absent from “sarcoplasm” gradually reappeared as tenderization proceeded; the time required to achieve rigor and to complete tenderization varied with the bird, but the observed changes were consistent. Yields of total and protein nitrogen from fresh, rigor, and aged breast musele were in agreement with the electrophoretic data.It is suggested that the additional components obtained in “sarcoplasm” of tenderized muscle reflect soluble proteins escaping into the extract because of the breakdown of intracellular barriers or subcellular particles. These components may include enzymes instrumental in initiating changes of the myofibril, ultimately evident in tenderization.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb00409.x
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  • 91
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    After-Cooking Discoloration of Potatoes Role of the Organic Acids (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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: Stem- and bud-end tissue from 41 samples of potatoes representing various degrees of after-cooking discoloration were analyzed for organic acids content. The individual acids determined were glutamic, aspartic, pyroglutamic, malic, citric, orthophosphoric, oxalic, and one unidentified acid. The stem-end tissue contained a lower concentration of all the acids except the unidentified one. The difference between the stem- and bud-end was very large in some cases, notably for malic acid and citric acid.Examination of the data indicated a strong tendency for degree of blackening to be associated with low organic acid content. A statistical analysis of the data showed highly significant correlation of low citric acid, orthophosphoric acid, and oxalic acid content with blackening. Citric acid exhibited the highest degree of correlation, having an r value of 0.768.The significant correlation between low citric acid content and after-cooking blackening was maintained in all but one case when subgroups of the samples were formed according to variety, crop year, and location grown. Of the three varieties studied statistically, Ontario and Katahdin showed correlation, whereas Kennebec did not.The interrelationships of iron, citric acid, and potassium contents were studied. Since there is always a large excess of citric acid over iron, it must be assumed that something prevents the citric acid from chelating the iron in blackening potatoes. The data indicate that potassium may be the main constituent playing this role. In the final analysis, the primary factor in the blackening phenomenon is probably the amount of free organic acid present.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb00410.x
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  • 92
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    Cheddar Cheese Flavor: Gas Chromatographic and Mass Spectral Analyses of the Neutral Components of the Aroma Fraction (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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 aroma fraction from the fat of high-quality raw-milk Cheddar cheese was isolated by centrifugation of the intact cheese and passing the recovered fat through a molecular still at 40°C. The aroma fraction was separated by gas chromatography on packed columns containing polar and nonpolar phases and by programmed-temperature capillary-column gas chromatography. The effluent from the latter column was admitted directly to the inlet of a rapid-scan mass spectrometer enabling concurrent recordings of mass spectra for each chromatographic peak. The aroma fraction was separated into approximately 130 components by the capillary column. By correlation of gas chromatography and mass spectral data, most of the major neutral components were characterized. These included aldehydes, methyl ketones, primary and secondary alcohols, esters of the primary and secondary alcohols and fatty acids, γ-lactones, and the isomeric lactides of lactic acid.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb00414.x
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  • 93
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    The Activity of Partially Purified Bovine Catheptic Enzymes on Various Natural and Synthetic Substrates (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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 partially purified fraction of bovine muscle cathepsins prepared from a crude extract by precipitation with ammonium sulfate between 45 and 55% saturation was assayed for activity on 18 peptides and other synthetic substrates, and on preparations of four natural substrates isolated from beef. Three of the synthetic substrates were partially hydrolyzed by the enzyme preparation. The hydrolysis of carbobenzoxy-L-glutamyl-L-tyrosine indicated endopeptidase activity. Dipeptidase and/or endopeptidase activity was evidenced by the hydrolysis of glycyl-L-tyrosine and L-leucyl-L-tyrosine. When using either of these two peptides as the substrate, a chromatographically distinct compound was detected which was absent in the enzyme and substrate blanks.The fraction had no detectable enzymatic action on crude preparations of actin, myosin, and actomyosin. Commercially purified serum albumin was hydrolyzed, but at a much slower rate than denatured hemoglobin, which has been widely used for assaying catheptic activity. Sarcoplasmic proteins indigenous to the crude extract appeared to be readily hydrolyzed by the cathepsins.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb00417.x
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  • 94
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    Evaluation of Toughness Differences in Turkeys (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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 reaction of a large untrained panel to turkey meat samples ranging from very tender to very tough was studied. Suitable samples were produced by varying the post-mortem aging time before freezing from 1 to 24 hr. Warner-Bratzler shear-force values were compared with toughness differences detectable by a small trained panel and with toughness complained of by the large panel. The small panel, using a triangle test, distinguished toughness differences in light meat that differed in shear resistance by 4 Ib in a 9- to 22-Ib range. Complaints about toughness by the large panel increased markedly when the light meat had shear resistance above 25 Ib, and to some extent between 19 and 25 Ib.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb00429.x
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  • 95
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    A Dietary Evaluation of Synthetic Amino Acid Amides (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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: Growth of mice on a complete synthetic diet has been used to determine the ability of synthetic amino acid derivatives to replace the corresponding essential metabolites in nutrition. In a series of range-finding experiments, it was found that dietary valine, phenylalanine, leucine, methionine, and, to a lesser extent, isoleucine could be effectively replaced by the corresponding DL-amides or amide salts. In addition, DL-valinamide salts could be administered in aqueous solution to supplement a solid valine-free diet. The physical, chemical, and biological properties of amino acid amide salts may make them of special value in protein supplementation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb00432.x
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  • 96
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    Color Deterioration in Frozen French Beans (Phaseolus vulgaris). 2. The Effect of Blanching (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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 blanching on the conversion of chlorophylls to pheophytins and on their oxidation during the blanching and subsequent storage of green beans at -10° C was examined. Some conversion of chlorophylls to pheophytins occurred during blanching but there was no oxidation. During storage at -10 °C, both conversion and oxidation occurred. Two effects of blanching were distinguished: firstly, as enzymes were inactivated, the rates at which the chlorophylls underwent changes in storage at -10°C diminished; secondly, with blanch periods longer than necessary for inactivation of peroxidase and catalase the rates of chlorophyll change increased progressively during frozen storage. Under the blanching conditions used, a blanching period of 45 see to 1 min resulted in the most stable product.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb01749.x
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  • 97
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    Enzymatic Studies of Bruised Poultry Tissue (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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: Acid phosphatase activity increased and alkaline phosphatase activity decreased in experimentally inflicted poultry bruises. The activities of both enzymes were influenced by such factors as age of bruise, severity of muscular injury, and previous bruise history. Activity of acid phosphatase in bruised areas was maximum 4–6 days post-contusion, being 2–3 times that in normal muscle. Alkaline phosphatase activity often approached 50% that of the control level on the first and second days after trauma. Under ordinary assay conditions, appreciable acid phosphatase was found to be bound in lysosomes whereas no bound activity was demonstrable in normal tissue. When normal muscle was incubated with 1% trypsin prior to homogenation, however, some bound acid phosphatase activity was detected.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb01752.x
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  • 98
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    The Precursors of Chocolate Aroma: A Study of the Flavonoids and Phenolic Acids (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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: Flavonoids and phenolic acids were identified in the ethyl-acetate-soluble fraction of the precursors of chocolate aroma. In addition to previously identified flavanols and flavylogens (leucoanthocyanins), two flavonols (quercetin and quercetrin) and three phenolic acids (p-coumarie, caffeic, and chloro-genie) were found. The ethyl-acetate-soluble fraction of the aroma precursors does not appear to be essential to production of the primary characteristic aroma of chocodate.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb01761.x
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  • 99
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    The Determination of the Tensile Strength of Fluid Food Materials (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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 tensile strength of fluid food materials is a rheological property which is rarely considered, although it may play a role in texture and coating behavior in certain eases. It is possible to measure the tensile strength of the fluid by forcing it slowly downward through a vertical tube which is less than the critical diameter. The fluid column will break when the weight of the column divided by the cross-sectional area of the column equals the tensile strength of the fluid. The tensile strength of ketchup, tomato paste, and mayonnaise was measured and found to be about twice the shear strength. Tube diameter had no effect on measured tensile strength provided it was less than the critical diameter.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb01766.x
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  • 100
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    Linear Dependency of Scale Structure in Differential Odor Intensity Measurements (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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: Data are presented showing that the subjects' basic reaction to situations where scaling of odor differences are concerned, is basically the same as far as their scale structure is concerned. The relative differences between scale-point means are essentially the same. The major differences are the degrees to which they use the scale range, the location of the central value, and their discriminating ability in a few instances. Some scale positions are much more stable than are others.A study was made of paired-comparison and intensity rating methodology, and it was concluded that intensity rating gave equally as much information as the paired comparison method in a shorter time.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb01769.x
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