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  • Chemistry  (407,147)
  • Polymer and Materials Science  (112,478)
  • Computational Chemistry and Molecular Modeling  (8,042)
  • 42.75
  • Animals
  • Wiley-Blackwell  (425,764)
  • Singapore  (52)
  • Islamic Azad University, Science and Research Branch, Tehran, Fisheries  (13)
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  • 1
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    The study and production of fish sauce from Caspian Sea lam fish with traditional fermentation method and microbe and enzyme adding method and identification of important bacteria (2021)
    Islamic Azad University, Science and Research Branch, Tehran, Fisheries
    In:  http://aquaticcommons.org/id/eprint/19475 | 17408 | 2016-01-25 09:48:26 | 19475 | Islamic Azad University, Science and Research Branch, Tehran
    Details
    Publication Date: 2021-06-29
    Description: Fish sauce is a popular fermented product used in south Asian countries which is made from different small fishes in this research work it was attempted to produce fish sauce from kilka of the Caspian sea, the fish sauce was made from three models of kilka ,such as whole kilka , cooked whole kilka and dressed kilka , each of these models treated it four different fashions of fermentation such as:1- Traditional method, 2- Enzymatic method 3- Microbial method, 4- Mixture of enzyme and microb The results of this investigation showed that time of fermentation for the traditional method was six month, enzymatic method one month, microbial method 3 month and the mixture of enzyme and microb 1 month. The rate of fermentation was least for dressed Kilka, microbial and biochemical changes of Kilka fish sauce were evaluated, total bacterial count was 2.1-6.15 log cfu/ml total volatile nitrogen (TVN) in samples recorded was 250 mg /100g, the amount of protein varied between 10-13 percent, the name of commercial enzymes added was Protamex and Flavourzyme, the bacteria added was L act ob acillus and Pediococous, fish sauce containers fish and 20% salt, temperature of keeping for fermentation was 37 degree c for 6 month.
    Description: PhD
    Description: Advisors: S. Moini Counsellors: A. keyvan, Gh. Vosoughi
    Keywords: Aquaculture ; Chemistry ; Fisheries
    Repository Name: AquaDocs
    Type: thesis
    Format: application/pdf
    Format: application/pdf
    Format: 176
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  • 2
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    Regional survey of pesticide residues in fish and fish products: Philippines (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26301 | 23782 | 2019-03-27 05:53:49 | 26301 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Keywords: Aquaculture ; Chemistry ; Fisheries ; Philippines ; Pesticides ; Cultured organisms ; Biological sampling ; Fish ; Fishery products ; Quality assurance ; Biochemical analysis ; Lethal limits
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: 84-89
    Format: 6
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  • 3
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    Transfer of technology in chemical contaminants testing in the region through setting up of methodologies and human resource training (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26289 | 23782 | 2019-03-13 01:57:17 | 26289 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Keywords: Chemistry ; Education ; Technology transfer ; Chemical pollution ; Training ; Curricula
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: 3-4
    Format: 2
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  • 4
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    Analysis of oils: Extraction of lipids (modified Folch's Method) (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26829 | 23782 | 2019-11-19 01:08:33 | 26829 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: The paper provides the methodology in lipid extraction from fish using the Modified Folch's Method. Instructions on sample preparation, and the apparatus and reagents needed are presented. Detailed procedures in lipid extraction are provided.
    Keywords: Chemistry ; Fisheries ; Manuals ; Culture media ; Analysis ; Analytical techniques ; Methodology ; Chemical analysis ; Fish inspection ; Fishery industry ; Food technology ; Standards ; Specifications ; Lipids
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: C-2.1-C-2.2
    Format: 2
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  • 5
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    Analysis of oils: Determination of free fatty acid (FFA) (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26832 | 23782 | 2019-11-19 00:56:39 | 26832 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: The paper provides the methodology in determination of free fatty acids (FFA) in fish.
    Keywords: Chemistry ; Fisheries ; Manuals ; Culture media ; Analysis ; Analytical techniques ; Methodology ; Chemical analysis ; Food technology ; Standards ; Specifications ; Fatty acids
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: C-5.3
    Format: 1
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  • 6
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    Analysis of oils: Preparation of methyl esters by Boron Trifluoride Method (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26838 | 23782 | 2019-11-19 00:36:53 | 26838 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: The paper provides the methodology in the preparation of methyl esters by boron trifluoride method in fish. Instructions on sample preparation and the apparatus and reagents needed are presented. Detailed procedures are also provided.
    Keywords: Chemistry ; Fisheries ; Manuals ; Culture media ; Analysis ; Analytical techniques ; Methodology ; Chemical analysis ; Food technology ; Standards ; Specifications ; Fish oils ; Fats ; Fatty acids ; Esters ; Lipids
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: C-11.1-C-11.2
    Format: 2
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  • 7
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    Analysis of oils: Determination of thiobarbituric acid (TBA) number (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26835 | 23782 | 2019-11-19 00:46:29 | 26835 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: The paper provides the methodology in the determination of thiobarbituric acid (TBA) number in fish fat. The apparatus and reagents needed are presented. Detailed procedures and calculations are also presented.
    Keywords: Chemistry ; Fisheries ; Manuals ; Culture media ; Analysis ; Analytical techniques ; Methodology ; Chemical analysis ; Food technology ; Standards ; Specifications ; Fish oils ; Fats ; Fatty acids
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: C-8.1-C-8.3
    Format: 3
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  • 8
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    Analysis of oils: Determination of the degree of lipid oxidation by gas chromatography (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26837 | 23782 | 2019-11-19 00:39:35 | 26837 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: The paper provides the methodology in the determination of the degree of lipid oxidation by gas chromatography. Instructions on sample preparation and the detailed procedures and calculation are provided.
    Keywords: Chemistry ; Fisheries ; Manuals ; Culture media ; Analysis ; Analytical techniques ; Methodology ; Chemical analysis ; Food technology ; Standards ; Specifications ; Lipids ; Fats ; Fatty acids ; Oxidation ; Chromatographic techniques
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: C-10.1
    Format: 1
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  • 9
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    Analysis of additives: Determination of monosodium L-glutamate (MSG) content in fish jelly products (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26840 | 23782 | 2019-11-15 07:59:29 | 26840 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: The paper provides the methodology in lipid determination of monosodium L-glutamate (MSG) content in fish jelly products. Instructions on sample preparation and the reagents needed are presented. Detailed procedures calculation are also provided.
    Keywords: Chemistry ; Fisheries ; Manuals ; Culture media ; Analysis ; Analytical techniques ; Methodology ; Chemical analysis ; Fishery products ; Fishery industry ; Food technology ; Standards ; Specifications ; Additives ; Food additives ; Food
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: D-2.1-D-2.3
    Format: 3
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  • 10
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    Analysis of additives: Determination of sugar (sucrose) by Somogyi's Method (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26841 | 23782 | 2019-11-15 07:56:22 | 26841 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: The paper provides the methodology in the determination of sugar (sucrose) in fish product by Somogyi's method. Instructions for sample preparation and the reagents needed are presented. Detailed procedures in the determination of the sugar in a sample are provided.
    Keywords: Chemistry ; Fisheries ; Fishery industry ; Food technology ; Standards ; Specifications ; Saccharides ; Products
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: D-3.1-D-3.4
    Format: 4
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  • 11
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    Microbiological procedure: Aerobic plate count (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26846 | 23782 | 2019-11-15 07:46:46 | 26846 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: The aerobic plate count provides an estimate of the number of viable microorganisms in the food according to the medium used and the time and temperature incubation. Presented in the paper is the aerobic plate count procedure using the spread plate method. The culture media, apparatus, sample preparation, and the detailed procedures and the calculation of aerobic plate count are also provided in the paper.
    Keywords: Chemistry ; Fisheries ; Manuals ; Culture media ; Analysis ; Analytical techniques ; Methodology ; Fishery products ; Fishery industry ; Food technology ; Standards ; Specifications ; Aerobic bacteria ; Microbiological analysis ; Microorganisms
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: E-2.1-E-2.3
    Format: 3
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  • 12
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    Microbiological procedure: Handling of food samples (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26845 | 23782 | 2019-11-15 07:48:51 | 26845 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: Proper handling of samples is presented in the paper. Specifically, the procedures in the proper collection, transport, and storage of samples are presented. Moreover, the procedures of monitoring of the condition of samples in a container, and thawing of frozen samples are also provided.
    Keywords: Chemistry ; Fisheries ; Manuals ; Methodology ; Fishery products ; Fishery industry ; Food technology ; Standards ; Specifications ; Fish handling ; Samples ; Sample contamination ; Sample storage
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: E-1.1
    Format: 1
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  • 13
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    Analysis of additives: Semi-quantitative analysis of boric acid and borates in meat and meat products (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26844 | 23782 | 2019-11-15 07:51:20 | 26844 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: Boric acid and borates were commonly used as preservatives. It acts as an antimicrobial agent; however it is not permitted in the fishery products. The paper provides the methodology in the determination of boric acid and borates in fishery products. Instruction for sample preparation and the reagents needed are presented. Detailed procedures in the determination of boric acid and borates in a sample are provided.
    Keywords: Chemistry ; Fisheries ; Manuals ; Culture media ; Analysis ; Analytical techniques ; Methodology ; Chemical analysis ; Fishery products ; Fishery industry ; Food technology ; Standards ; Specifications ; Additives ; Food additives ; Borate minerals
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: D-6.1-D-6.2
    Format: 2
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  • 14
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    Microbiological procedure: Staphylococcus aureus (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26849 | 23782 | 2019-11-15 07:41:06 | 26849 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: Staphylococcus aureus is a common organism on the skin and in the nasal passages of approximately 50% of the population. Heat-treated seafood may become contaminated with this organism by poor handling, then storage at improper temperatures allows the organism to multiply and produce its toxin. This type of food poisoning may be avoided by practicing strict personal hygiene, thorough cleaning and disinfection of equipment, and storage of susceptible food at temperatures below 10°C or above 60°C. Presented in the paper is the methodology of determining S. aureus in fish and fishery products.
    Keywords: Chemistry ; Fisheries ; Manuals ; Culture media ; Analysis ; Analytical techniques ; Methodology ; Fishery products ; Fishery industry ; Food technology ; Standards ; Specifications ; Aerobic bacteria ; Microbiological analysis ; Microorganisms ; Pathogenic bacteria ; Pathogens ; Health and safety ; Public health ; Microbial contamination ; Staphylococcus aureus
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: E-5.1-E-5.4
    Format: 4
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  • 15
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    Microbiological procedure: Coliforms and Escherichia coli (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26848 | 23782 | 2019-11-15 07:45:03 | 26848 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: Coliforms are Gram-negative, non-sporing, facultatively anaerobic rods which ferment lactose, producing acid and gas within 48 hrs and they belong to the family Enterobacteriaceae. Presented in the paper is the methodology of examining the presence of coliforms and E. coli for fish and fishery products.
    Keywords: Chemistry ; Fisheries ; Manuals ; Culture media ; Analysis ; Analytical techniques ; Methodology ; Fishery products ; Fishery industry ; Food technology ; Standards ; Specifications ; Aerobic bacteria ; Microbiological analysis ; Microorganisms ; Microbial contamination ; Microbiology ; Pathogens ; Escherichia coli
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: E-3.1-E-3.4
    Format: 4
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  • 16
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    Microbiological procedure: Faecal streptococci (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26850 | 23782 | 2019-11-15 07:39:11 | 26850 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: Streptococci are gram-positive cocci, sometimes coccobacilli, arranged in chains. This group of streptococci resides in the intestine of warm-blooded animals. They are bile resistant and capable of growth at 45°C. Fecal streptococci form part of the microflora of many foods without necessarily indicating poor hygiene. They are found in many fermented foods, such as cheese and raw sausage, and often take part in the fermentation process. However, in meat products which have received a severe heat process, the presence of excess numbers of fecal streptococci indicates unhygienic handling and/or faulty storage. Presented in the paper is the methodology of determining the presence of fecal streptococci in fish and fishery products.
    Keywords: Chemistry ; Fisheries ; Manuals ; Culture media ; Analysis ; Analytical techniques ; Methodology ; Fishery products ; Fishery industry ; Food technology ; Standards ; Specifications ; Aerobic bacteria ; Microbiological analysis ; Microorganisms ; Pathogenic bacteria ; Pathogens ; Health and safety ; Public health ; Microbial contamination
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: E-6.1-E-6.3
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  • 17
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    Microbiological procedure: Salmonellae & Shigella (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26847 | 23782 | 2019-11-15 07:43:06 | 26847 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: Salmonella is a gram-negative bacterium of the family Enterobacteriaceae. Salmonella lives in animal and human intestines and is shed through feces, which usually infects humans through contaminated water or food. The paper presents the methodology of determining the presence of Salmonella and Shigella in fish and fishery products.
    Keywords: Chemistry ; Fisheries ; Manuals ; Culture media ; Analysis ; Analytical techniques ; Methodology ; Fishery products ; Fishery industry ; Food technology ; Standards ; Specifications ; Aerobic bacteria ; Microbiological analysis ; Microorganisms ; Pathogenic bacteria ; Pathogens ; Health and safety ; Public health ; Microbial contamination ; Salmonella
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: E-4.1-E-4.5
    Format: 5
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  • 18
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    Cryoprotective effects of chemicals on proteins of fish muscle (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26865 | 23782 | 2019-11-05 03:25:17 | 26865 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: A review is made of studies conducted on cryoprotectants for use in the frozen storage of processed fishery products, such as surimi. Some 150 compounds were screened for cryoprotective effects on fish actomyosin; the findings of experiments investigating the behaviour of carp actomyosin, and fish myosin, actin and other constituent proteins during frozen storage are described. The mechanism of freeze denaturation and of the effects of cryoprotectants is outlined and the application of cryoprotectants in the development of new fish gel products considered.
    Keywords: Chemistry ; Fisheries ; Food technology ; Product development ; Freezing storage
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: 64-67
    Format: 4
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  • 19
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    Identification and measurement of fatty acids, amino acids in roe of tuna fish (Thunnus tonggol) and its TVB and peroxide value during cold storage (2021)
    Islamic Azad University, Science and Research Branch, Tehran, Fisheries
    In:  http://aquaticcommons.org/id/eprint/19311 | 17408 | 2016-02-08 10:25:26 | 19311 | Islamic Azad University, Science and Research Branch, Tehran
    Details
    Publication Date: 2021-06-25
    Description: The first aim of this research was to identify fatty acids, amino acids composition of Thunnustonggol roe and their changes during cold storage (-18'C). The second aim was to determinethe changes of moisture, protein, fat and ash contents of the roe during one year cold storage(-18'C). 60 samples of longtail tuna (Thunnus tonggol) ovaries were randomly collected formBandar-e-Abbas landings. The samples were frozen at-30'C and kept in cold store at -18'Cfor one year. According to a time table, the samples were examined for identification offatty acids, amino acids, moisture, protein, fat, ash, peroxide and T.V.N. and their changeswere evaluated during this time. The results showed that 26 fatty acids were identified. Theunsaturated fatty acids (UFA) and saturated fatty acids (SFA) were 62.33 and 37.6%,respectively, in fresh roe. So that, DHA (C22:6) and oleic acid (C18:1) had high amounts(24.79 and 21.88%) among the UFA and palmitic acid (C16:0) was the most content(22.75%) among the SFA. The PUFA/SFA was 0.91. Also, 17 amino acids were identifiedthat essential amino acids (EAA) and nonessential amino acids (NE) were 10478 and 7562mg/100g, respectively, and E/NE was 1.38. Among the EAA and NE, lysine (2110mg/100g)and aspartic acid (1924 mg/100g) were the most contents. Also, results showed that moisture,ash, protein and fat contents were 72.74, 1.8, 19.88 and 4.53%, respectively, in fresh roe. Theeffects of freezing and cold storage on the roes showed that UFA and SFA contents havereached to 49.83 and 48.07%, respectively, at the end of cold storage. It indicated that thesecompounds change to each other during frozen storage. Also, n-3 and n-6 series of fattyacids were 32.75 and 1.61% in fresh roe. But their contents decreased to 22.96 and 1.25% atthe end of period. Among the fatty acids, 22:6 and C16:0 had the most changes. The changesof fatty acids were significantly at 95% level except for C15:1, C18:3(n-3) and C20:4(n-6).All of the amino acids decreased in frozen storage and their changes were significantly(P〈0.05). EAA was 7818 mg/100g and E/NE was 1.27 at the end of storage period. Amongthe amino acids, leucine and lysine had the most changes. Moisture, ash, protein and fatcontents were 70.13, 1.82, 19.4 and 6.51%, respectively, at the end of storage period. Theperoxide value and T.V.N. increased during storage. So that, their contents have reached to5.86 mg/kg and 26.37 mg/100 g, respectively, at the end of frozen storage. The best shelf lifeof Thunnus tonggol roe was 6 or 7 months, because of lipid oxidation and increasing ofperoxide.
    Description: PhD
    Description: Advisors: S. Moeini Counsellors: A. Keyvan, M. Yousefian
    Keywords: Biology ; Chemistry ; Fisheries
    Repository Name: AquaDocs
    Type: thesis
    Format: application/pdf
    Format: application/pdf
    Format: 213
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  • 20
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    Regional survey of pesticide residues in fish and fish products: Singapore (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26302 | 23782 | 2019-03-27 05:50:18 | 26302 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Keywords: Chemistry ; Fisheries ; Singapore ; Pesticides ; Biological sampling ; Fish ; Dried products ; Biochemical analysis ; Lethal limits
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: 90-99
    Format: 10
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  • 21
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    Determination of ash (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26801 | 23782 | 2019-10-22 05:10:19 | 26801 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: Presented in the paper is the standard procedure in the determination of ash in meat. Specifically, the procedures in the sample preparation, instrument and apparatus required, and the analytical procedures and calculation for each method are presented.
    Keywords: Chemistry ; Fisheries ; Ashes ; Ash content ; Heating ; Analysis ; Analytical techniques ; Methodology ; Chemical analysis ; Microbiological analysis ; Standards ; Specifications
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: A-2.1
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  • 22
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    Laboratory manual on analytical methods and procedures for fish and fish products (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26799 | 23782 | 2019-11-12 05:20:14 | 26799 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: The manual provides useful guides for laboratory workers and technical personnel. The procedures for determining the physical and chemical properties of fish meat, the analysis of oils and some additives and microbiological procedures are also included.
    Keywords: Chemistry ; Fisheries ; Manuals ; Culture media ; Analysis ; Analytical techniques ; Methodology ; Chemical analysis ; Microbiological analysis ; Fishery products ; Processed fishery products ; Fish inspection ; Fishery industry ; Food additives ; Food technology ; Standards ; Specifications
    Repository Name: AquaDocs
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  • 23
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    Analysis of additives: Detection of polyphosphates (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26839 | 23782 | 2019-11-15 08:02:24 | 26839 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: Polyphosphates are commonly used in the production of fish jelly products. The paper provides the methodology in the detection of polyphosphates in fish products. Instructions on the preparation of sample solution and the apparatus and reagents needed are presented. Detailed procedures in the chromatographic separation of polyphosphates are also provided.
    Keywords: Chemistry ; Fisheries ; Manuals ; Culture media ; Analysis ; Analytical techniques ; Methodology ; Chemical analysis ; Fishery products ; Fishery industry ; Food technology ; Standards ; Specifications ; Additives ; Food additives ; Phosphates
    Repository Name: AquaDocs
    Type: book_section
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    Format: D-1.1-D-1.3
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    Study on the sustainability of FPC produced from Kilka (Clupeonella engrauliformis, C. grimmi and C. cultriventris) in two vacuum packaging and modified atmosphere packaging at different environmental factors (2021)
    Islamic Azad University, Science and Research Branch, Tehran, Fisheries
    In:  http://aquaticcommons.org/id/eprint/19301 | 17408 | 2016-02-01 21:14:27 | 19301 | Islamic Azad University, Science and Research Branch, Tehran
    Details
    Publication Date: 2021-07-14
    Description: Fish protein concentrate (FPC) is a healthy, sustainable and high nutritiveproduct which sanitized produced from fishes in which, protein and othernutrients are more concentrated than in fresh fishes.The aim of this research is to study on the sustainability of FPC producedfrom Kilka (Clupeonella engrauliformis , C. grimmi and C. cultriventris)in two Vaccum Packaging and Modified Atmosphere Packaging atdifferent environmental factors during six months.In our study the analysis of FPC protein showed 91.2%, lipid: 0.5%, ash:3.6%, moisture: 2.3%, Total Volatile Nitrogen: 10 ml/100gr andperoxide: 5meq/kg. Amino acids and fatty acids were also determined.Bacteria and Fungi were lower than 1000 colony. Samples are kept indifferent condition of temperature (5, 20 and 35 degree centigrade),humidity (25, 40 and 90 percent) and light and dark environment in sixmonth.Lipid rate in FPC after 6 months in VP and MAP (60% C02, 30 % N2 and10% O2), packages was decreased but was not significant (P〉0.05). It wasalso detected that increase temperature lead to more decrease in lipidcontent. Protein rate of FPC was decreased from 91.2% to 73.6% duringsix months at 35°C in VP Package and from 91.2% to 69.4% in MAPpackage. These changes were significant (P〈0.05). TVN and PV rate inFPC after 6 months in VP and MAP packages was increased but wassignificant (P〈0.05). Amino acids and fatty acids were also determined.But more changes in MAP packages was detected.
    Description: PhD
    Description: Advisors: Abbas Ali Motalebi Counsellors: Wadud Rzvylar, Aliasghar Khanipoor. The full text document is in Farsi only so it has not been possible for AC Editors to check the metadata input.
    Keywords: Chemistry ; Fisheries
    Repository Name: AquaDocs
    Type: thesis
    Format: application/pdf
    Format: application/pdf
    Format: 193
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    Quantative and qualitive identification of the fatty acids in the mullet (Liza aurata), sever juga (Acipenser stellatus) and Persian sturgeon (A. persicus), considering of cold storing effects on them (2021)
    Islamic Azad University, Science and Research Branch, Tehran, Fisheries
    In:  http://aquaticcommons.org/id/eprint/19474 | 17408 | 2016-01-25 09:45:47 | 19474 | Islamic Azad University, Science and Research Branch, Tehran
    Details
    Publication Date: 2021-06-29
    Description: At the fishing season, in 2000, samples of species persian sturgeon (A. persicus), Severjuga (A. stellatus) and Mullet (L. aurata), were caught from the southern coasts of Caspian Sea and were freezes and preserved in the cold storage for one year They have also become biometery. The tissue's fillet were identified in order to determined the Fatty Acids. This was done during one year, frequently, fresh, two weeks after freezing and then monthly, respectively. So, after the extraction of lipids from the tissues and methylation, was injected to the gas-liquid Chromatography. After calibration, identified Fatty Acids were compared with standards according to their Retention Times. Peroxid value, lipid content and humidity were controlled. The unsaturated Fatty acids had The most amount, and a plenty of Polyunsaturated Fatty acids (PUFA) were observed, so that linoleic (C18:2), a-linolenic (C18:3), Arashidonic (C20:4), EPA (C20:5) and DHA (C22:6) Fatty acids had high amounts. The w-3, PUFA were more in comparison with w-6. The effects of freezing and cold storing on the fish fatty acids , were evaluated by the statistical tests , like SPSS, Tukey, Homogenous and Anova, and showed that in some species, a group of Fatty acids, specially PUFA, had some variation. The peroxide value that indicates the lipid deterioration, increased during toring. So, the best term if preserving in the cold storage, were determined and their Nutrition value and Medical applications due to their consumption were investigated.
    Description: PhD
    Description: Advisors: Sohrab Moeini Counsellors: Amin Keyvan, Mehdi Yousefian
    Keywords: Chemistry ; Fisheries
    Repository Name: AquaDocs
    Type: thesis
    Format: application/pdf
    Format: application/pdf
    Format: 163
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    Regional survey of pesticide residues in fish and fish products: Cambodia (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26297 | 23782 | 2019-03-27 06:01:19 | 26297 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Keywords: Aquaculture ; Chemistry ; Cambodia ; Pesticides ; Cultured organisms ; Biological sampling ; Fish ; Fishery products ; Biochemical analysis ; Lethal limits
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: 67-70
    Format: 4
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  • 27
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    Regional survey of chloramphenicol, nitrofuran, malachite green and leuco-malachite green in fish and fish products: Indonesia (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26313 | 23782 | 2019-03-27 06:17:20 | 26313 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Keywords: Aquaculture ; Chemistry ; Indonesia ; Drugs ; Biological sampling ; Biochemical analysis ; Cultured organisms ; Lethal limits ; Quality control ; Penaeus monodon ; Penaeus vannamei
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: 149-155
    Format: 7
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    Regional survey of pesticide residues in fish and fish products: Vietnam (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26304 | 23782 | 2019-03-27 03:53:19 | 26304 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Keywords: Aquaculture ; Chemistry ; Fisheries ; Viet Nam ; Pesticides ; Cultured organisms ; Biological sampling ; Fish ; Fishery products ; Lethal limits
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: 106-109
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  • 29
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    Regional survey of chloramphenicol, nitrofuran, malachite green and leuco-malachite green in fish and fish products: Malaysia (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26314 | 23782 | 2019-03-27 06:26:14 | 26314 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Keywords: Chemistry ; Fisheries ; Malaysia ; Drugs ; Biological sampling ; Biochemical analysis ; Quality control ; Lethal limits ; Penaeus monodon
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: 156-159
    Format: 4
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  • 30
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    Determination of physical properties of meat: Measurement of free and expressible drips (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26803 | 23782 | 2019-11-12 05:32:47 | 26803 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: Presented in the paper is the standard procedure in the measurement of free and expressible drips. Specifically, the required apparatus, and the analytical procedures and calculations for free and expressible drips are presented.
    Keywords: Chemistry ; Fisheries ; Manuals ; Culture media ; Analysis ; Analytical techniques ; Methodology ; Chemical analysis ; Microbiological analysis ; Fishery products ; Processed fishery products ; Fish inspection ; Fishery industry ; Food technology ; Standards ; Specifications
    Repository Name: AquaDocs
    Type: book_section
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    Format: application/pdf
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  • 31
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    Determination of physical properties of meat: Fish protein extractibility & its determination (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26804 | 23782 | 2019-11-12 05:37:03 | 26804 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: Presented in the paper is the standard procedure fish protein extractability and its determination. Specifically, the procedures in sampling and sample preparation, apparatus and reagents required, the protein extractability procedures and calculations for each method are presented.
    Keywords: Chemistry ; Fisheries ; Manuals ; Culture media ; Analysis ; Analytical techniques ; Methodology ; Chemical analysis ; Fishery products ; Fishery industry ; Food technology ; Standards ; Proteins ; Fish
    Repository Name: AquaDocs
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    Format: application/pdf
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  • 32
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    Determination of physical properties of meat: Viscosity of fish meat sol (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26805 | 23782 | 2019-11-12 05:40:26 | 26805 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: Presented in the paper is the standard procedure to a rapid method to assess the gel-forming ability of the fish meat, fish mince, leached meat, and surimi, etc. Specifically, the procedures in the sampling and sample preparation, the apparatus and reagents required, and the analytical procedures and calculations are presented.
    Keywords: Chemistry ; Fisheries ; Manuals ; Culture media ; Analysis ; Analytical techniques ; Methodology ; Chemical analysis ; Fishery products ; Processed fishery products ; Fishery industry ; Food technology ; Standards ; Specifications ; Viscosity ; Minced products
    Repository Name: AquaDocs
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    Format: application/pdf
    Format: A-6.1-A-6.2
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  • 33
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    Determination of physical properties of meat: Quality assessment of fish jelly products and raw material used for production of fish jelly products (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26806 | 23782 | 2019-11-12 05:55:49 | 26806 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: Presented in the paper is the standard procedure for the quality assessment of fish jelly products and the raw materials for the production thereof. Specifically, the materials and instruments or apparatus required, the sample and test piece preparation, and measurement, measurement, and assessment for each method are presented.
    Keywords: Chemistry ; Fisheries ; Manuals ; Culture media ; Analysis ; Analytical techniques ; Methodology ; Chemical analysis ; Fishery products ; Processed fishery products ; Fish inspection ; Fishery industry ; Food technology ; Standards ; Specifications ; Gels
    Repository Name: AquaDocs
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    Format: application/pdf
    Format: A-7.1-A-7.4
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  • 34
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    Protein determination by Kjeldahl method (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26807 | 23782 | 2019-10-22 03:31:39 | 26807 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: Presented in the paper is the standard procedure in protein determination using Kjeldhl method in fish meat. Specifically, the apparatus and the reagents needed and the analytical procedures and calculation are presented.
    Keywords: Chemistry ; Fisheries ; Manuals ; Culture media ; Analysis ; Analytical techniques ; Methodology ; Chemical analysis ; Fishery products ; Fish inspection ; Fishery industry ; Food technology ; Standards ; Specifications
    Repository Name: AquaDocs
    Type: book_section
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    Determination of chemical properties of meat: Protein determination by Biuret method (Modified by Umemoto) (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26821 | 23782 | 2019-11-21 01:08:37 | 26821 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: Presented in the paper is the standard procedure in protein determination using Biuret method (modified by Umemoto) in fish meat. Specifically, the apparatus and the reagents needed and the analytical procedures and calculations are presented.
    Keywords: Chemistry ; Fisheries ; Manuals ; Culture media ; Analysis ; Analytical techniques ; Methodology ; Chemical analysis ; Fishery products ; Fish inspection ; Fishery industry ; Food technology ; Standards ; Specifications
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
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    Determination of chemical properties of meat: Determination of DMA-N by Dyer's colorimetric method using copper dithiocarbamate (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26822 | 23782 | 2019-11-21 01:02:52 | 26822 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: Presented in the paper is the standard procedure in the determination of DMA-N by Dyer's colometric method using copper dithiocarbamate in fish meat. Specifically, the reagents needed and the analytical procedures in the determination of DMA are presented.
    Keywords: Chemistry ; Fisheries ; Manuals ; Culture media ; Analysis ; Analytical techniques ; Methodology ; Chemical analysis ; Fishery products ; Fish inspection ; Fishery industry ; Food technology ; Standards ; Specifications
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: B-4.1-B-4.4
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    Determination of chemical properties of meat: Determination of trimethylamine oxide (TMAO-N), trimethylamine (TMA-N), total volatile basic nitrogen (TVB-N) by Conway's method (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26823 | 23782 | 2019-11-21 01:05:56 | 26823 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: Presented in the paper is the determination of trimethylamine oxide (TMAO-N), trimethylamine (TMA-N), and total volatile basic nitrogen (TVB-N) by Conway's method in fish meat. Specifically, the apparatus and the reagents needed and the analytical procedures and calculations for each method are presented.
    Keywords: Chemistry ; Fisheries ; Manuals ; Culture media ; Analysis ; Analytical techniques ; Methodology ; Chemical analysis ; Fishery products ; Fish inspection ; Fishery industry ; Food technology ; Standards ; Specifications
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: B-3.1-B-3.8
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    Determination of chemical properties of meat: Determination of formaldehyde in fish meat using Nash's reagent (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26824 | 23782 | 2019-11-21 01:00:15 | 26824 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: Presented in the paper is the standard procedure in the determination of formaldehyde in fish meat using Nash's reagent. Specifically, the reagents and the apparatus and instruments needed in the analysis are presented. Furthermore, analytical procedures and calculations are presented.
    Keywords: Chemistry ; Fisheries ; Manuals ; Culture media ; Analysis ; Analytical techniques ; Methodology ; Chemical analysis ; Fishery products ; Fish inspection ; Fishery industry ; Food technology ; Standards ; Specifications
    Repository Name: AquaDocs
    Type: book_section
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  • 39
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    Analysis of oils: Determination of methyl esters of fatty acids by gas chromatographic method (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26836 | 23782 | 2019-11-19 00:43:28 | 26836 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: The paper provides the methodology of the determination of methyl esters of fatty acids by gas chromatographic method. Methyl esters of fatty acids from fish and animal fats having 8-24 carbon atoms are separated and determined by gas chromatography. The apparatus, reagents and operating conditions are presented. Detailed procedures of the analysis of the sample are also provided.
    Keywords: Chemistry ; Fisheries ; Manuals ; Culture media ; Analysis ; Analytical techniques ; Methodology ; Chemical analysis ; Food technology ; Standards ; Specifications ; Fish oils ; Fatty acids ; Fats
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: C-9.1-C-9.3
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  • 40
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    Analysis of oils: Significance of analysis of lipids (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26827 | 23782 | 2019-11-19 01:11:10 | 26827 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: The paper discusses the significance of lipid analysis in fish. Fish lipids exist as phospholipids and triglycerides which deteriorate during storage due to hydrolysis and oxidation.
    Keywords: Chemistry ; Fisheries ; Manuals ; Culture media ; Analysis ; Analytical techniques ; Methodology ; Chemical analysis ; Lipids ; Organic compounds ; Fats ; Hydrolysis ; Chemical reactions ; Chemical degradation ; Oxidation
    Repository Name: AquaDocs
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  • 41
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    Determination of physical properties of meat: Determination of moisture (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26800 | 23782 | 2019-11-12 05:12:12 | 26800 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-09-24
    Description: Presented in the paper is the standard procedure in the determination of moisture in meat. Specifically, the procedures in the sample preparation, instruments required, and the analytical procedures and calculations for each method.
    Keywords: Chemistry ; Fisheries ; Manuals ; Culture media ; Analysis ; Analytical techniques ; Methodology ; Chemical analysis ; Microbiological analysis ; Fishery products ; Processed fishery products ; Fish inspection ; Fishery industry ; Food additives ; Food technology ; Standards ; Specifications ; Water content
    Repository Name: AquaDocs
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  • 42
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    Analysis of oils: Determination of total lipid content (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26828 | 23782 | 2019-11-19 01:05:17 | 26828 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-09-24
    Description: The paper provides the methodology in the determination of total lipid content of fresh fish without the destruction of the lipid extract. Information on the apparatus needed is presented. Detailed procedures and calculations in the determination of lipid content are provided.
    Keywords: Chemistry ; Fisheries ; Manuals ; Culture media ; Analysis ; Analytical techniques ; Methodology ; Chemical analysis ; Fishery products ; Food technology ; Standards ; Specifications ; Lipids
    Repository Name: AquaDocs
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    Analysis of oils: Determination of acid value (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26831 | 23782 | 2019-11-19 01:00:44 | 26831 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-09-24
    Description: Acid value is a measure of the extent to which the glyceride in the oil has been hydrolysed by lipase action. The paper provides the methodology in the determination of acid value. The apparatus and reagents needed are presented. Detailed procedures in determination of acid value are provided.
    Keywords: Chemistry ; Fisheries ; Manuals ; Culture media ; Analysis ; Analytical techniques ; Methodology ; Chemical analysis ; Fishery industry ; Food technology ; Standards ; Specifications ; Lipids
    Repository Name: AquaDocs
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    Analysis of oils: Determination of peroxide value (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26834 | 23782 | 2019-11-19 00:50:15 | 26834 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-09-24
    Description: Peroxide value is the reactive oxygen contents expressed in terms of milliequivalents (meq) of free iodine per kilogram of fat. It is determined by titrating iodine liberated from potassium iodide with sodium thiosulphate solution. The paper provides the methodology in the determination of peroxide value. The apparatus and reagents needed are presented. Detailed procedures and calculations are also provided.
    Keywords: Chemistry ; Fisheries ; Manuals ; Culture media ; Analysis ; Analytical techniques ; Methodology ; Chemical analysis ; Fishery industry ; Food technology ; Standards ; Specifications ; Fish oils ; Oxidation
    Repository Name: AquaDocs
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    Analysis of oils: Determination of phospholipid content (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26830 | 23782 | 2019-11-19 01:03:17 | 26830 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-09-24
    Description: The paper provides the methodology in the determination of phospholipid content of fish. The apparatus and reagents needed are presented. Detailed procedures in determination of phospolipid content are provided.
    Keywords: Chemistry ; Fisheries ; Manuals ; Culture media ; Analysis ; Analytical techniques ; Methodology ; Chemical analysis ; Fishery industry ; Food technology ; Standards ; Specifications ; Lipids
    Repository Name: AquaDocs
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    Analysis of oils: Determination of saponification value (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26833 | 23782 | 2019-11-19 00:53:06 | 26833 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-09-24
    Description: Saponification value is the hydrolysis of esters. The paper provides the methodology in determination of saponification value of oil. Instructions on sample preparation and the apparatus and reagents needed are presented. Detailed procedures and calculations are provided.
    Keywords: Chemistry ; Fisheries ; Manuals ; Culture media ; Analysis ; Analytical techniques ; Methodology ; Chemical analysis ; Fishery industry ; Food technology ; Standards ; Specifications ; Fish oils ; Lipids ; Fats
    Repository Name: AquaDocs
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    Application of whey protein incorporation with Cinnamon oil as a preservative in Huse huso fillet under chilled storage condition (2021)
    Islamic Azad University, Science and Research Branch, Tehran, Fisheries
    In:  http://aquaticcommons.org/id/eprint/19139 | 17408 | 2016-02-06 09:39:39 | 19139 | Islamic Azad University, Science and Research Branch, Tehran
    Details
    Publication Date: 2021-07-13
    Description: Biodegradable protein-based film was developed by incorporating cinnamon essential oil(CEO) into whey protein concentrate (WPC) at level of 0.8% and 1.5% v/v. Then physicaland mechanical properties of the films were evaluated. Adding CEO to the WPC matrixdecreased the water vapour permeability of the films and water solubility. Films containingCEO showed significant antibacterial activity both gram-positive and gram-negative strainsand exhibited significant inhibitory effect on the studied fungi. In continue, the effect ofwhey coating and whey coating incorporated with 1.5% CEO on quality and shelf life ofHuso huso fillet during refregrated (4±1°C) storage period were also investigated. The controland treated fish samples were analyzed for microbiological (total viable count, psychrophiliccounts), chemical (PV, TBA, FFA, pH, TVB-N), and sensory characteristics in 4-dayintervals up of microbial, chmical and sensoy analyses indicated lower levels of PV, TBA,FFA, pH, TVB-N in coasted sampels and specially, those with CEO while were kept inrefrigerator. Based on results, whey protein edible coating contain 1.5% cinnamon essentialoil could enhance preserving ability Huso huso during storage cold.
    Description: PhD
    Description: Advisors: M. Rezaei Counsellors: M. Soltioni, A. kamali
    Keywords: Chemistry ; Fisheries
    Repository Name: AquaDocs
    Type: thesis
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    A study on the effect of Zataria multiflora Bioss essential oil and Nisin on the growth of Lactococcus garvieae in the rainbow trout fillet (Oncorhynchus mykiss) (2021)
    Islamic Azad University, Science and Research Branch, Tehran, Fisheries
    In:  http://aquaticcommons.org/id/eprint/19143 | 17408 | 2016-02-06 09:45:48 | 19143 | Islamic Azad University, Science and Research Branch, Tehran
    Details
    Publication Date: 2021-07-13
    Description: The ever-increasing population of the world and the growing need for animal protein has doubled the modern man’s demand for food. Additionally, the improvement in the general public health, and the worsening of environmental/ecological pollution have prompted today’s world to look for ways to procure healthy food. And one such attempt is the use of natural preservatives to decrease the bacterial load in foodstuffs, in other words, to increase their durability.This study evaluates the effects of different concentrations of Zataria multiflora Bioss (EO 0, 0.005, 0.015, 0.045, 0.135, 0.405%) and Nisin (0, 0.25, 0.5, 0.75 μg/ml) and storage time (9 days) on the growth of Lactococcus garvieae Ir-170A(856bp) alone, and their combination in a food model system (fillets of the rainbow trout (Oncorhynchus mykiss). Additionally, the growth of a sample of this bacteria in laboratory conditions was studied.The results of this study showed that different concentrations of Nisin had a significant impact (p〈0.05) on Lactococcus garvieae.With the value of t in 0.75 μg/ml, the effectiveness rose to 65.77%; the biggest effect on Lactococcus garvieae. And the effect at 4 0C exceeded 80C.The study has also demonstrated that all concentrations of Zataria multiflora Bioss were effective against Lactococcus garvieae. However, with the value of t at 0.405%, the effectiveness was 71.91%. This value had the biggest effect on Lactococcus garvieae. At 4 0C, the effect surpassed the one at 80C.The synergistic effects of the EO and Nisin showed that with the value of t at 0.405% EO and 0.75 μg/ml Nisin was 14.62% had the greatest effect on Lactococcus garvieae.In this study, multi-factorial effects for different concentrations of Zataria multiflora Bioss (EO 0, 0.005, 0.015, 0.0025%), three different concentrations of122Nisin (0, 0.25,0.75 μg/ml) and two different levels of PH (5.5 , 7) at two incubation temperatures (15,37) on logp% of Lactococcus garvieae during 43 days in BHI broth were evaluated. Most of the effects on Lactococcus garvieae occurred in PH 5.5 and at a temperature of 150C.
    Description: PhD
    Description: Advisors: Mehdi Soltani, A. Akhondzadeh Basti. counsellor: A. Kamali
    Keywords: Aquaculture ; Chemistry ; Fisheries
    Repository Name: AquaDocs
    Type: thesis
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    Influence of cold storage time on the protein changes and fatty acids deterioration of (Rutilus frisi kutum) during frozen storage (2021)
    Islamic Azad University, Science and Research Branch, Tehran, Fisheries
    In:  http://aquaticcommons.org/id/eprint/19304 | 17408 | 2016-02-08 10:30:38 | 19304 | Islamic Azad University, Science and Research Branch, Tehran
    Details
    Publication Date: 2021-07-14
    Description: The main aim of this research was to identify fatty acids composition of Caspian sea of White fish Rutilus frisi kutum tissue and their changes during one year cold storage (-18Ċ).The secondary aim was to determine the changes of moisture, ash, protein, fat, and to investigate the effects of storage time on peroxide, TBAi, FFA, and extractability of myofibrillar proteins of the fish tissue during one year cold storage (-18 Ċ). 10 samples of (Rutilus frisi kutum) were randomly collected from Anzali landings. The samples were frozen at -30 Ċ and kept in cold storage at -18Ċ for one year. According to time table, the samples were examined. The results showed that 27 fatty acids were identified. The unsaturated fatty acids (UFA) and saturated fatty acids (SFA) were 74/09 and 21/63 %, respectively, in fresh tissue. So that DHA (C22:6) oleic acid (C18:1c) had high amounts (15/07 ,20/57 ) among the UFA and palmitic acid (C16:0) was the most (13/09 %) among the SFA. The effects of freezing and cold storage on fish tissue showed that UFA and SFA contents have reached to 58/79 and 22/17 %, respectively, at the end of cold storage. It indicated that these compound change to each other during frozen storage. Also ω-3 and ω-6 series of fatty acids was 24/22 and 15/56% in fresh tissue, but their contents decreased to 8/68 and 5/11% at the end of period. Among the fatty acids C22:6, C18:1c and C16:0 had the most changes. The changes of fatty acids were significantly at 95% level expected for C18:0. Results showed that moisture, ash, protein, and fat contents were 75/9±0/03, 1/28±0/012, 21/8±0/2, and 4/1±0/01 % respectively, in fresh tissue. The moisture, ash, protein, and fat contents were 72/3±0/04, 1/83±0/05, 1/91±0/01 and 19/9±0/01 % respectively, at the end of storage period. Lipid damage was measured on the basis of free fatty acids (FFA), peroxide value (PV), and Thiobarbituric acid index (TBA-i). PV, TBARS and FFA concentration of frozen Caspian Sea white fish stored at -18 Ċ the temporal variation of these three variables were statistically significant (p〈0.001). Results of White fish myofibrillar proteins showed aggregation of bound reduced for stored at 12 months. SDS-PAGE analysis revealed that, the intensity of the myosin heavy chain and actin bound was reduced with increasing storage time. SDS-PAGE patterns showed that myosin heavy chain was much more susceptible to hydrolysis than actin.Key words: Rutilus frisi kutum, frozen storage, ω-3, ω-6, protein myofibrillar
    Description: PhD
    Description: Advisors: Sohrab Moeini, Nasser Ghaemi Counsellors: A.K. Haghdost
    Keywords: Chemistry ; Fisheries
    Repository Name: AquaDocs
    Type: thesis
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  • 50
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    Application of combined effect of sodium acetate and nisin on reduction of contamination by Listeria monocytogenes in vacuum packaged grass carp (Ctenopharyngodon idella) fillets kept at 4°C (2021)
    Islamic Azad University, Science and Research Branch, Tehran, Fisheries
    In:  http://aquaticcommons.org/id/eprint/19186 | 17408 | 2016-02-06 09:46:24 | 19186 | Islamic Azad University, Science and Research Branch, Tehran
    Details
    Publication Date: 2021-07-13
    Description: In this study microbiological , chemical quality and fatty acid composition ofgrass carp (Ctenopharyngodon idella) fillets treated by dipping in sodiumacetate (%1 and %3), nisin (% 0.1 and % 0.2) and combination of sodiumacetate and nisin was evaluated during 16 days of refrigerated of 4°CAntilisterial effect of nisin was enhanced with the increased concentration ofsodium acetate. At day 12 post storage, Listeria monocytogenese count washigher in the control group than the recommended value, however in sodiumacetate and nisin treated samples, the count was lower (5.17-5.91 log cfu/g).With increasing the concentrations of sodium acetate, mesophilic counts werelower. Regarding nisin, better results was obtained by applying %0.1 nisin.Greater inhibition of mesophile bacteria was observed when combinationtreatment was used. The number of lactobacillus was lower when higherconcentrations of sodium acetate and nisin were used.Total Volatile Nitrogen values at the end of the experiment were lower in thesamples treated with both nisin and sodium acetate and the better results wereobtained in combination treatments. Peroxide (PV) at the end of the experimentwas 1.9 meq/kg in control, and the lowest values were observed for thetreatments 3(%0 sodium acetate +% 0.2 nisin) and 9(%3 sodium acetate +% 0.2nisin) between 1.08 and 1.62 meq/kg without significant difference.Thiobarbituric acid (TBA) levels at the end of experiment have been shown tobe 0.46 mg malonaldehyde per kg in the control. On the other hand treatments 9had the TBA values of 0.19 mg malonaldehyde per kg which was significantlylower than that of control.Polyunsaturated fatty acids increased by increasing the sodium acetate dosesand instead saturated fatty acids and n-6/n-3 ratio decreased. The ratio ofUFA/SFA and also C22:6/C16:0 increased when a higher concentration ofsodium acetate has been used. The best result obtained by using 3% of sodiumacetate but no such relation with nisin was observed.
    Description: PhD
    Description: Advisors: Mehdi Soltani, Abolghasem Kamali Counsellors: Mohammad Reza Ghomi, Seyed Ebrahim Hoseini
    Keywords: Chemistry ; Fisheries
    Repository Name: AquaDocs
    Type: thesis
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    Effect of thawing methods on the chemical, biochemical, microbiological and sensory indices of Caspian Sea kutum (Rutilus frisii kutum) and rainbow trout (Oncorhynchus mykiss) (2021)
    Islamic Azad University, Science and Research Branch, Tehran, Fisheries
    In:  http://aquaticcommons.org/id/eprint/19182 | 17408 | 2016-02-06 09:57:11 | 19182 | Islamic Azad University, Science and Research Branch, Tehran
    Details
    Publication Date: 2021-07-13
    Description: Effects of different thawing method i.e. in a refrigerator, in water, at air ambient temperature and in a microwave oven on proximate, chemical (PV, TBA, FFA, TVB-N, SSP, FA), biochemical (pH, WHC,ThL), microbial (total viable, psychrotrophic, coliform, Shewanella and yeast-mould count) and sensory analysis were carried out on frozen whole Caspian sea Kutum (Rutilus frisii kutum) and Rainbow trout (Oncorhynchus mykiss) carcasses. The values of ash, protein, SSP, WHC, PUFA, PUFA/SFA. EPA+DHA/C16:0, pH, and microbial count of thawed samples decreased significantly while fat, PV, TBA, FFA, TVB-N, SFA and MUFA increased compared to the fresh fish (unfrozen) as control samples. Also, sensory evaluation all of thawed samples showed a significant (p〈0.05) quality loss compared to the fresh fish as control samples. The lowest chemical and biochemical values as well as microbial growth were determined in water thawed samples. Therefore, based on this study thawing in water is most suitable for frozen whole rainbow trout.
    Description: PhD
    Description: Advisors: Masoud Rezaei, Mehdi Soltani Counsellors: Mohammad Haghighi, Reza Pourgholam
    Keywords: Aquaculture ; Biology ; Chemistry
    Repository Name: AquaDocs
    Type: thesis
    Format: application/pdf
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    Effects of Zataria multiflora Boiss essential oil and nisin on the growth of Staphylococcus aureus in light salted silver carp fillet (Hypophthalmichthys molitrix) (2021)
    Islamic Azad University, Science and Research Branch, Tehran, Fisheries
    In:  http://aquaticcommons.org/id/eprint/19245 | 17408 | 2016-02-08 10:18:48 | 19245 | Islamic Azad University, Science and Research Branch, Tehran
    Details
    Publication Date: 2021-07-13
    Description: There is an increasing demand in developing newer and safer methods in preserving food products.Among which herbal additives seem to attract evermore attention recently.the major advantage of herbal additives is due to their favorable aroma besides their antimicrobial effects and less expensive than chemical additives. Zataria multiflora Boiss is a native Iranian herb which is used vastly as a food preserver essential oils and also medical usage.Metabolites of harmless bacteria, such as Nisin are also known to be safe preservatives that have antimicrobial activity.However to establish the usefulness of natural antimicrobial preservatives, they must be evaluated alone and in combination with other preservation factors to determine whether there are synergistic effects in rigid media .In this study were evaluated the effects of different concentrations of Zataria multiflora (EO 0, 0.005, 0.015, 0.045, 0.135, 0.405 ,0.810 %) and Nisin(0, 0.15, 0.25, 0.75 μg/ml) and Storage time (up to 21 days) on growth of Staphylococcus aureus ATCC 6538 in a food model system(light salted fish of silver carp, Hypophthalmichthys molitrix).The results on growth of S. aureus were evaluated using SPSS 15.0 statistical software (SPSS 15.0 for windows, SPSS Inc.) and analyzed the logarithm of total count of the bacteria by Tukey Test. Results were considered statistically significant when P≤0.05.The growth of Staphylococcus aureus was affected significantly(P〈0.05) by EO and Nisin and also combinations of EO and Nisin.Samples treated with 0.135, 0.405 and 0.810% of thyme essential oil showed a significant decrease on the growth of the bacteria compared with an treated samples(P〈0.05). No significant difference was seen on the growth of S.aureus in samples treated with lower concentrations of Z.multiflora(below 0.045%) and untreated group(P〉0.05).The most inhibitory effects were seen in samples treated with 0.405% and 0.810% of thyme essential oil until 9 and 12 days after storage,respectively.Also there was significant inhibtory effect(P〈0.05) in different concentration of nisin on the organism compared with an treated samples.The synergism effects of the Eo and nisin on the growth rate of the bacteria was significant (P〈0.05) compared with untreated samples and samples treated with the Eo or nisin, only. Synergismic effects was observed at concentration of 0.405 and 0.810% of Z. multiflora essential oil with 0.25 μg/ml Nisin, respectively until 15 days after storage.As expected it is preferred to apply the least possible amounts of additives in food preserving that not only are effective and safe but are economically justifiable.
    Description: PhD
    Description: Advisors: Afshin Akhondzadeh Basti, Mehdi Soltani counsellors: Abbas Matinfar
    Keywords: Aquaculture ; Chemistry ; Fisheries
    Repository Name: AquaDocs
    Type: thesis
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    Determination of proximate composition, shelf life and fatty acid profiles of breaded kilka (Clupeonella cultriventris) during frozen storage (2021)
    Islamic Azad University, Science and Research Branch, Tehran, Fisheries
    In:  http://aquaticcommons.org/id/eprint/19144 | 17408 | 2016-02-06 09:40:52 | 19144 | Islamic Azad University, Science and Research Branch, Tehran
    Details
    Publication Date: 2021-07-13
    Description: The present study aimed production of a new product with various texture and sensoryproperties in chase of the impetus for increasing human consumption considering suitableresources of Kilka fish in Caspian Sea. Following deheading, gutting, and brining, commonKilka were battered in two different formulations, i.e. simple batter and tempura batter, viaautomated predusting machinery and then, they were fried through flash frying for 30 secondsat 170°C in sunflower oil after they were breaded with bread crumbs flour. The products weresubjected to continuous freezing at -40°C and were kept at -18°C in cold storage for fourmonths once they were packed. Chemical composition (protein, fat, moisture, and ash), fattyacid profiles (29 fatty acids), chemical indices of spoilage (peroxide value, thiobarbituric acid,free fatty acids, and volatile nitrogen), and microbial properties (total bacteria count andcoliform count) were compared in fresh and breaded Kilka at various times before frying (rawbreaded Kilka), after frying (zero-phase), and in various months of frozen storage (phases 1,2, 3, and 4). Organoleptic properties of breaded Kilka (i.e. odor, taste, texture, crispiness,cohesiveness of batter) and general acceptability in the phases 0, 1, 2, 3, and 4 were evaluated.The results obtained from chemical composition and fatty acid profiles in common Kilkadenoted that MUFA, PUFA, and SFA were estimated to be 36.96, 32.85, and 29.12 g / 100glipid, respectively. Levels of ù-3 and ù-6 were 7.6 and 1.12 g / 100 gr lipid, respectively.Docosahexaonoic acid (20.79%) was the highest fatty acid in PUFA group. ù-3/ù-6 andPUFA/SFA ratios were 7.6 and 1.12, respectively. The high rates of the indices and highpercentage of ù-3 fatty acid in common Kilka showed that the fish can be considered asinvaluable nutritional and fishery resources and commonsensical consumption of the speciesmay reduce the risk of cardiovascular diseases. Frying breaded Kilka affected overall fat andmoisture contents so that moisture content in fried breaded Kilka decreased significantlycompared to raw breaded Kilka, while it was absolutely reverse for fat content. Overall fatcontent in tempura batter treatment was significantly lower than that of simple battertreatment (P≤0.05). Presence of hydrocolloids, namely proteins, starch, gum, and otherpolysaccharides, in tempura batter may prohibit moisture evaporation and placement with oilduring frying process in addition to boosting water holding capacity through confining watermolecules. During frying process, fatty acids composition of breaded Kilka with variousbatters changed so that rates of some fatty acids such as Palmitic acid (C16:0), Stearic acid(C18:0), Oleic acid (C18:1 ù-9cis), and linoleic acid (C18:3 ù-3) increased considerablyfollowing frying; however, ù-3/ù-6, PUFA/SFA, and EPA+DHA/C16:0 ratios (Polyan index)decreased significantly after frying. ù-3/ù-6, PUFA/SFA, and EPA+DHA/C16:0 ratios intempura batter treatment were higher than those of simple batter treatment which is anindicator of higher nutritional value of breaded Kilka with tempura batter. Significantelevations were found in peroxide, thiobarbituric acid, and free fatty acids in fried breaded Kilka samples compared to raw samples which points to fat oxidation during cooking process.Overall microorganism count and coliform count decreased following heating process. Bothbreaded Kilka samples were of high sanitation quality at zero-phase according to ICMSFStandard. The results acquired from organoleptic evaluation declared that odor, cohesiveness,and general acceptability indices, among others, had significant differences between thetreatments (P≤0.05). In all evaluated properties, breaded Kilka with tempura batter indifferent phases gained higher scores than breaded Kilka with simple batter. During coldstorage of various treatments of breaded Kilka, total lipid content, PUFA, MUFA, ù-3, ù-3/ù-6, PUFA/SFA, Polyen index decreased significantly. The mentioned reductions inaddition to significant elevation of spoilage indices, namely peroxide, thiobarbituric acid, andfree fatty acids, during frozen storage, indicate to oxidation and enzymatic mechanismactivity during frozen storage of breaded Kilka. Considering sensory evaluation at the end ofthe fourth month and TVB-N contents exceeded eligible rate in the fourth month, shelf life ofthe products during frozen storage was set to be three months at -18°C. The results obtainedfrom statistical tests indicate to better quality of breaded Kilka processed with tempura battercompared to simple batter in terms of organoleptic evaluation, spoilage indices, and highquality of fat in various sampling phases.
    Description: PhD
    Description: Advisors: Ali Asghar Khanipour, Mehdi Soltani Counsellors: Abbasali Motallebi, Abolghasem Kamali
    Keywords: Chemistry ; Fisheries
    Repository Name: AquaDocs
    Type: thesis
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    The effect of Rosmarinus officinalis and Zataria multiflora extracts on the stability of poly unsaturated fatty acids in frozen silver carp minced (2021)
    Islamic Azad University, Science and Research Branch, Tehran, Fisheries
    In:  http://aquaticcommons.org/id/eprint/19118 | 17408 | 2015-12-14 19:22:20 | 19118 | Islamic Azad University, Science and Research Branch, Tehran
    Details
    Publication Date: 2021-07-13
    Description: The purpose of this study, Evaluation the effect of Rosmarinus officinalis and Thymus vulgaris extracts on the stability of poly unsaturated fatty acids in frozen Silver carp minced. Treatments include:Treatment 1 - Control: frozen meat packaged in conventionalTreatment 2: Frozen Silver carp minced+Thyme 300 mg/kg in normal packagingTreatment 3: Frozen Silver carp minced+Rosemary 200 mg/kg in normal packagingTreatment 4: Frozen Silver carp minced+Rosemary compound (100 mg/kg) and Thyme(100 mg/kg) in normal packagingAfter rapid freezing of samples in the spiral freezer by individual quick freezing method, tomaintain the cold temperature (-18) °C were transferred. Sampling and measurements to determine the fatty acid profile of the zero phase beginning in the first month and then every ten days, and 15 days in the second month of the third month after the monthly test.Identifying, defining and measuring the fatty acid profile by gas chromatography was performed. In this study, levels of both saturated and unsaturated fatty acids in threeexperimental and one control were identified as follows:A: saturated fatty acids: Meristic C14: 0/Palmitic C16: 0/Hepta decaenoic C17: 0/Stearic C18: 0/Arashidic C20: 0/B:Mono unsaturated fatty acids: palmitoleic C16: 1-W7/Oleic C18: 1-W9/Gadoleic C20:1-W9C:Poly unsaturated fatty acids: Linoleic C18: 2-W6/α-Linolenic C18: 3-W3D:High unsaturated fatty acids: Arachidonic C20: 4-W6 Eicosapentaenoic acid C20: 5-EPA/W3 Docosahexaenoic C22: 6-DHA/W3Results of this study was to determine, Thyme and rosemary extracts containing silver carpminced stored in freezing conditions, Stability of different types of fatty acids, monounsaturatedfatty acids, poly-unsaturated fatty acids, omega-3 and omega-6 fatty acids are. So that none of the fatty acids measured were not significant 100% increase or decrease,While changes in the fatty acid oxidation during storage time is minimized. The resultsobtained from the fatty acid profiles and indicators of their and statistical tests show that treatment with rosemary extract More stable during storage (-18) ° C In comparison with the control and other treatments are shown; And at relatively low compared to othertreatments and control samples oleic acid and linoleic acid, palmitic more.According to studies,in Silver carp minced that containing rosemary extract, end of the storage period of six months. Were usable, so even rosemary extract the shelf-lifeexamples to increase more than six months.
    Description: PhD
    Description: Advisors: A. A. Motalebi Moghanjvqy, Seyed Ebrahim Hosseini Counsellors: Ali Asghar Khanipour, Mehdi Soltani
    Keywords: Agriculture ; Chemistry ; Fisheries
    Repository Name: AquaDocs
    Type: thesis
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    Application of encapsulated nisin and sodium citrate for shelf life increasing of Rainbow trout (Onchorhynchus mykiss) fillet packaged with MAP and their effect on Staphylococcus aureus (2021)
    Islamic Azad University, Science and Research Branch, Tehran, Fisheries
    In:  http://aquaticcommons.org/id/eprint/19141 | 17408 | 2016-02-01 21:04:45 | 19141 | Islamic Azad University, Science and Research Branch, Tehran
    Details
    Publication Date: 2021-07-13
    Description: Nisin is a widely used naturally occurring antimicrobial effective against many pathogenic and spoilage microorganisms. It has been proposed thatreduced efficacy of nisin in foods can be improved by technologies such as encapsulation to protect it from interferences by food matrix components. Theaim of this study was using of spray dried encapsulated nisin with zein in concentration of (0.15 and 0.25 g/kg) and sodium citrate (1.5 and 2.5%) and treatments with both of them to extent the shelf life of filleted trouts packagedby Modified Atmosphere Packaging (45% CO2, 50% N2 ,5% O2) and stored at 4±1 °C for 20 days. Furthermore, to evaluate the antimicrobial efficiency of encapsulated nisin and soudium citrate the trouts fillets was inoculated withStaphylococcus aureus as an index pathogenic bacteria. Assessment of chemical spoilage indexes such as (Proxide value, Thiobarbituric acid, total volatile basenitrogen and pH) , microbial parameters (Total Plate Count, Psychrotrophic count, Lactic acid bacteria count), Staphylococcus aureus cont in treatments which were inoculated with 5 logcfu/g of this bacteria and sensory evaluation of fillets including (smell, color, texture and total acceptability) was carried out indays of 0, 4, 8, 12, 16 and 20. The results revealed that treatment with both exposure of nisin and sodium citrate showed significantly lower chemicalspoilage indexes in comparison with controls (vaccum packed and MAP)(P〈0.05). Furthermore, (nisin 0.25 g/kg sodium citrate 2.5%) treatment whichwas exposed to the maximal level used of both materials was significantly thelowest treatment with (Proxide value, Thiobarbituric acid, total volatile basenitrogen and pH) of 9.95 (meq O2/kg) , 1.55 (mgMA/kg), 29.65 (mgN/100g) and 6.65 , respectively and according to the maximal recommended level of this indices , shelf life of fillets in this treatment was esstimated 20 days.The control(vaccum packed) treatment was significantly the highest treatment with (Proxide value, Thiobarbituric acid, total volatile base nitrogen and pH) of 15.17 (meq O2/kg), 3.03 (mgMA/kg), 38.4 (mgN/100g) and 6.95 , respectively and according to the maximal recommended level of this indices , shelf life of filletsin this treatment was estimated 11 days. Also, in microbial point of view (nisin0.25 g/kg- sodium citrate 2.5%) treatment was the lowest treatment with TotalPlate Count, Psychrotrophic count, Lactic acid bacteria count andStaphylococcus aureus count of 6.7, 6.83, 5.25 and 6.04 logcfu/g respectively,and conrol (vaccum packed) treatment was the highest treatment with 9.15, 9.41, 7.7 and 9.01 logcfu/g respectively. According to the lower results of chemicaland microbial indices and higher sensory evaluated scores assessed in this research for encapsulated nisin in comparison with free nisin , it was concludedthat encapsulation of nisin with zein capsules may improve the efficiency of nisin. The measuremented values of Mass yield, Total solids content of capsules, Encapsulation efficiency, In vitro release kinetics in 200 hour for encapsulated nisin in this study was 49.89, 62, 98.31 and 69% respectively and Encapsulated particle size was lower than 674.21 μm for 90% of particles. As a consequence, nisin , in particular encapsulated nisin, and sodium citrate alone or together with and Modified Atmosphere packaging might be considered as effective tools in preventing the quality degradation of the fillets, resulting in an extension of their shelf life.
    Description: PhD
    Description: Advisors: Seyed Ebrahim Hosseini, Aboulghassem Kamali Counsellorrs: Abbasali Motallebi, Resa Pourgholam
    Keywords: Aquaculture ; Chemistry ; Fisheries
    Repository Name: AquaDocs
    Type: thesis
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    Regional survey of pesticide residues in fish and fish products: Malaysia (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26299 | 23782 | 2019-03-27 06:00:01 | 26299 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2022-08-02
    Keywords: Chemistry ; Fisheries ; Malaysia ; Pesticides ; Biological sampling ; Fish ; Fishery products ; Biochemical analysis ; Lethal limits
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: 71-74
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    Regional survey of pesticide residues in fish and fish products: Myanmar (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26300 | 23782 | 2019-03-27 05:58:36 | 26300 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2022-08-02
    Keywords: Aquaculture ; Chemistry ; Fisheries ; Myanmar ; Pesticides ; Biological sampling ; Fish ; Fishery products ; Lethal limits
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
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    Regional survey of pesticide residues in fish and fish products: Thailand (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26303 | 23782 | 2019-03-27 05:51:15 | 26303 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2022-08-02
    Keywords: Chemistry ; Fisheries ; Thailand ; Pesticides ; Biological sampling ; Fish ; Fishery products ; Dried products ; Lethal limits
    Repository Name: AquaDocs
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    Determination of chemical properties of meat: Determination of K value (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26826 | 23782 | 2019-11-21 00:56:12 | 26826 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2022-08-02
    Description: Presented in the paper is the standard procedure in the determination of K value which is an index to measure the enzymatic freshness of fish and squid. Specifically, reagents, apparatus and the analytical procedures needed and the calculations are presented.
    Keywords: Chemistry ; Fisheries ; Manuals ; Culture media ; Analysis ; Analytical techniques ; Methodology ; Chemical analysis ; Fishery products ; Fish inspection ; Fishery industry ; Food technology ; Standards ; Specifications
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    Determination of chemical properties of meat: Freshness testing paper (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26825 | 23782 | 2019-11-21 00:52:35 | 26825 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2022-08-02
    Description: Presented in the paper is the standard procedure in measuring K value in fish meat by means of the freshness testing paper technique.
    Keywords: Chemistry ; Fisheries ; Manuals ; Culture media ; Analysis ; Analytical techniques ; Methodology ; Chemical analysis ; Fishery products ; Fish inspection ; Fishery industry ; Food technology ; Standards ; Specifications
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    Determination of physical properties of meat: Measurement of pH (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26802 | 23782 | 2019-11-12 05:28:20 | 26802 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2022-08-02
    Description: Presented in the paper is the standard procedure in the measurement of pH in the fresh fish meat. Specifically, the procedures in sampling and sample preparation, apparatus and reagents required, and the analytical procedures are presented.
    Keywords: Chemistry ; Fisheries ; Manuals ; Culture media ; Analysis ; Analytical techniques ; Methodology ; Chemical analysis ; Microbiological analysis ; Fishery products ; Processed fishery products ; Fish inspection ; Fishery industry ; Food additives ; Food technology ; Standards ; Specifications ; pH
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    Analysis of additives: Determination of starch (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26842 | 23782 | 2019-11-15 07:54:48 | 26842 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2022-08-02
    Description: Starch is commonly used in the production of fish jelly products as an extender and as binding agent. The paper provides the methodology in the determination of starch in fish jelly products. Instructions for sample preparation and the reagents needed are presented. Detailed procedures in the determination of the starch in a sample are provided.
    Keywords: Chemistry ; Fisheries ; Manuals ; Culture media ; Analysis ; Analytical techniques ; Methodology ; Chemical analysis ; Fishery products ; Fishery industry ; Food technology ; Standards ; Specifications ; Starch ; Additives ; Food additives
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  • 63
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    Microbiological procedure: Vibrio cholera (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26852 | 23782 | 2019-11-15 07:36:44 | 26852 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2022-08-02
    Description: Cholera is an acute specific infection caused by the organism, Vibrio cholera. Diagnosis may be confirmed by the presence of large numbers of the comma-shaped bacilli on direct microscopic examination of a fecal or vomitus smear, and by the isolation of the organism on culture. Fish and shellfish have been identified as vehicles of cholera. Large numbers of V. cholera must usually be ingested to cause cholera. Thus problems often occur when poor handling and inadequate refrigeration have allowed the organism to multiply. Presented in the paper is the methodology of determining the presence of Vibrio cholera in fish and fishery products.
    Keywords: Chemistry ; Fisheries ; Manuals ; Culture media ; Analysis ; Analytical techniques ; Methodology ; Fishery products ; Fishery industry ; Food technology ; Standards ; Specifications ; Aerobic bacteria ; Microbiological analysis ; Microorganisms ; Pathogenic bacteria ; Pathogens ; Health and safety ; Public health ; Microbial contamination ; Vibrio cholerae
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    Analysis of additives: Determination of salt (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26843 | 23782 | 2019-11-15 07:52:55 | 26843 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2022-08-02
    Description: Sodium chloride is an important additive for the production of fish jelly products. It extracts the salt soluble protein to give the gel strength of the final product. The paper provides the methodology in the determination of the amount of sodium chloride in fish jelly products. Instructions for sample preparation and the reagents needed are presented. Detailed procedures in the determination of the salt in a sample are provided.
    Keywords: Chemistry ; Fisheries ; Manuals ; Culture media ; Analysis ; Analytical techniques ; Methodology ; Chemical analysis ; Fishery products ; Fishery industry ; Food technology ; Standards ; Specifications ; Additives ; Food additives ; Salts ; Sodium chloride
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    Microbiological procedure: Vibrio parahaemolyticus (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26851 | 23782 | 2019-11-14 01:29:31 | 26851 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2022-08-02
    Description: Food poisoning due to Vibrio parahaemolyticus is a food-borne infection resulting from the ingestion of a large number of this organism (about 106-109 viable cells). The major symptoms are diarrhea and abdominal pain with headache, fever, and vomiting also occurring. The organisms are excreted during the acute stage of the illness after which they decrease rapidly. The differentiation of V. parahaemolyticus from other pathogenic species of Vibrio is based mainly on salt tolerance, Voges-Proskauer reaction, fermentation of sucrose, and growth at 43°C. Presented in the paper is the methodology of determining the presence of Vibrio cholera in fish and fishery products.
    Keywords: Chemistry ; Fisheries ; Manuals ; Culture media ; Analysis ; Analytical techniques ; Methodology ; Fishery products ; Fishery industry ; Food technology ; Standards ; Specifications ; Aerobic bacteria ; Microbiological analysis ; Microorganisms ; Pathogenic bacteria ; Pathogens ; Health and safety ; Public health ; Microbial contamination ; Vibrio parahaemolyticus ; Vibrio cholerae
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  • 66
    Electronic Resource
    Electronic Resource
    Triphenylpyrylium Tetrafluoroborate-Sensitized Photochemistry of the Terpenes Sabinene, α-Phellandrene, and α- and γ-Terpinene (2000)
    Weinheim : Wiley-Blackwell
    Liebigs Annalen 2000 (2000), S. 1563-1567 
    Details
    ISSN: 1434-193X
    Keywords: Triplet recombination ; Electron transfer ; Radical ions ; Photochemistry ; Terpenes ; Chemistry ; General Chemistry
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology
    Notes: ---The triphenypyrylium tetrafluoroborate (TPT)-sensitized reactions of several terpene donor molecules, including sabinene (1), α-phellandrene (4), α-terpinene (5) and γ-terpinene (6) give rise to significantly different products than reactions induced by other electron-transfer sensitizers, such as 1,4-dicyanobenzene (DCB). The divergent reactions require decidedly different key intermediates; the products obtained with TPT can be explained by dissociative recombination of the intermediate radical-radical cation pair in the triplet state, generating donor-derived biradicals.
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  • 67
    Electronic Resource
    Electronic Resource
    Ring Expansion of 2-Alkylidenedihydroquinazolines to Iminodihydro-1,4-benzodiazepines by Methanesulfonyl and Trifluoromethanesulfonyl Azide (2000)
    Weinheim : Wiley-Blackwell
    Liebigs Annalen 2000 (2000), S. 1577-1587 
    Details
    ISSN: 1434-193X
    Keywords: Azides ; Cleavage reactions ; Cycloadditions ; Nitrogen heterocycles ; Polycycles ; Ring expansion ; Synthetic methods ; Chemistry ; General Chemistry
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology
    Notes: ---2-Alkyl-1-methylquinazolinium hexafluorophosphates 9 are deprotonated by sodium or potassium hydride to afford solutions of 2-alkylidenedihydroquinazolines 10, which were investigated by NMR spectroscopy. Trapping with methanesulfonyl azide (5a) of 10 in situ or subsequent treatment with trifluoromethanesulfonyl azide (5b) gives mixtures of colourless (15) and intensely yellow N-sulfonylimino-1,4-benzodiazepines 16 along with products due to cleavage of the exocyclic double bond of 10, viz. 11 and 13. The ethylidene compound 10b yields the bicyclic products 18 and 19, apparently by complex sequences of reactions that are triggered by removal of the acidic proton at C-2 of 16b and 16f. The structures of the products are based on spectroscopic evidence and X-ray diffraction analyses performed on 15b, 16d, 16e, and 19.
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  • 68
    Electronic Resource
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    Electrophilic Reactivity of a 2-Azaallenium and of a 2-Azaallylium Ion (2000)
    Weinheim : Wiley-Blackwell
    Liebigs Annalen 2000 (2000), S. 1589-1593 
    Details
    ISSN: 1434-193X
    Keywords: Azaallenium ions ; Azaallylium ions ; Iminium ion ; Kinetics ; Linear Free Energy Relationships ; Ab initio calculations ; Chemistry ; General Chemistry
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology
    Notes: ---The rate constants for the reactions of the 2-azaallenium ion 1b+, the 2-azaallylium ion 2a+ and the iminium ion 3+ with different nucleophiles were determined by 1H NMR spectroscopy. By correlation with the Linear Free Enthalpy Relationship (LFER) lg k20°C = s (E + N), developed by Mayr and Patz, the electrophilicity parameters E(1b+) = -3.7, E(2a+) ≍ -16 and E(3+) = -10.43 were obtained. They show that the relative reactivities of these ions are approximately 1012:1:106. Quantum chemical calculations (ab initio, DFT) of the methyl anion affinities for the ions 1b+,2a+ and3+ are in agreement with the experimental E values. The X-ray structure of 3+·CF3SO3- is reported for the first time; it shows no strong interaction between the cation and the anion.
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    Electronic Resource
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    Oxazoline N-Oxide Mediated [3+2] Cycloadditions: Application to a Formal Synthesis of a (+)-β-Methylcarbapenem (2000)
    Weinheim : Wiley-Blackwell
    Liebigs Annalen 2000 (2000), S. 1595-1601 
    Details
    ISSN: 1434-193X
    Keywords: Oxazoline N-oxide ; Cycloadditions ; Cycloadditions ; Lactams ; Thienamycin ; Chemistry ; General Chemistry
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology
    Notes: ---[3+2] Cycloaddition between a camphor-derived oxazoline N-oxide 9 and the γ,δ-unsaturated enamino ester 11 afforded the single adduct 6. A stereoselective reduction of the enamino ester side chain allowed the control of the absolute configuration of the two additional asymmetric centres. Nitrogen protection and oxidative hydrolysis of the resulting product 13, followed by further functional group manipulations, led to the β-lactam derivative 1, a known precursor of the β-methylthienamycin derivative2a.
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    A New Substitution Pattern in Subphthalocyanines: Regioselective Synthesis and Separation of “ortho” Derivatives (2000)
    Weinheim : Wiley-Blackwell
    Liebigs Annalen 2000 (2000), S. 1603-1607 
    Details
    ISSN: 1434-193X
    Keywords: Boron ; Cyclotrimerizations ; Nitrogen heterocycles ; Macrocycles ; Subphthalocyanines ; Chemistry ; General Chemistry
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology
    Notes: ---The regioselective preparation of ortho-substituted subphthalocyanides was achieved employing 3-substituted phthalonitrile derivatives as starting materials. A mechanistic proposal has been outlined.Supporting information for this article is available on the WWW under //http://www.wiley-vch.de/contents/jc_2046/2000/99525_s.pdf or from the author.
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    A New Route to 2,7- and 7-Functionalized Labdanes (2000)
    Weinheim : Wiley-Blackwell
    Liebigs Annalen 2000 (2000), S. 1609-1615 
    Details
    ISSN: 1434-193X
    Keywords: Terpenoids ; Natural products ; Total synthesis ; Cyclizations ; Rearrangements ; Chemistry ; General Chemistry
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology
    Notes: ---A new route for the synthesis of 2,7- and 7-functionalized labdanes starts from (R)-carvone (1). 11-Nordrim-7-en-9-one (15) is an appropriate starting material for the total synthesis of hispanone (21), a biologically active furolabdane isolated from the Mediterranean medicinal plant Ballota saxatilis.
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  • 72
    Electronic Resource
    Electronic Resource
    Preparation of Kingiside from Aucubin (2000)
    Weinheim : Wiley-Blackwell
    Liebigs Annalen 2000 (2000), S. 1623-1626 
    Details
    ISSN: 1434-193X
    Keywords: Iridoid glucoside ; (8S)-Kingiside ; (8S)-Loganin ; (8S)-7-Ketologanin ; Asymmetric synthesis ; Natural products ; Chemistry ; General Chemistry
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology
    Notes: ---The tetraacetyl derivative 8 of the naturally occurring kingiside (8a) was prepared from aucubin (1). Intermediates in the synthesis were (8S)-tetraacetyl loganin (6) and (8S)-tetraacetyl-7-ketologanin (7), whose free (8R)-epimers occur in many different plants (Caprifoliaceae, Loganiaceae). The 13C NMR spectrum allows the structure to be unequivocally identified.
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  • 73
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    Isomeric Tetrakis(dimethylamino)naphthalenes: Syntheses, Structure-Dependence of Basicities, Crystal Structures, and Physical Properties (2000)
    Weinheim : Wiley-Blackwell
    Liebigs Annalen 2000 (2000), S. 1617-1622 
    Details
    ISSN: 1434-193X
    Keywords: Tetrakis(dimethylamino)naphthalenes ; Basicity ; Hydrogen bonds ; Cyclicvoltammetry ; Chemistry ; General Chemistry
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology
    Notes: ---For comparison to the recently described 2,3,6,7-tetrakis(dimethylamino)naphthalene (1) the three isomers 2,3, and 4 were synthesized. The basicities of this group of isomers are strongly dependent upon the different mutual orientations of the pairs of dimethylamino substituents: only the isomers 3 and, partially, 4, both with dimethylamino groups in adjacent peri-positions of the naphthalene, are strong “proton sponges”. For the isomers 1 and 2 with the same number and kind of twofold dimethylamino substituents in neighbouring ortho-positions, however, no significant basicity increase is observed. To explain this difference between the two groups of isomers it is suggested that in the ortho-pairs of 1 and 2 the C-N bonds diverge considerably, leading to an increased N···N distance and consequently to less stable [N···H···N]+ hydrogen bonds in contrast to the parallel C-N bonds in the peri-substituted isomers 3 and 4. X-ray crystal structure analyses of the bases and of some of the salts derived therefrom were solved and are discussed. Cyclic voltammetry indicates that 1 to 4 are strong electron donors, reacting easily to radical cations or dications which with suitable acids have been obtained as salts.
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    Electronic Resource
    Ring Closure Reactions of Disubstituted 4-Penten-1-oxyl Radicals - Towards a Stereoselective Synthesis of allo-Muscarine (2000)
    Weinheim : Wiley-Blackwell
    Liebigs Annalen 2000 (2000), S. 1677-1683 
    Details
    ISSN: 1434-193X
    Keywords: Radicals ; Cyclizations ; Pyridinethione ; Tetrahydrofurans ; Asymmetric synthesis ; Thiazolethione ; Chemistry ; General Chemistry
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology
    Notes: ---The trisubstituted functionalized tetrahydrofurans 10, 11, 16, 18, and 19 were photochemically prepared from 2,3-syn- and 2,3-anti-configuredN-(3-benzoyloxy-5-hexen-2-oxy)thiazole-2(3H)-thione anti-6, pyridinethiones 7, anti-8, and BrCCl3. The formation of tetrahydrofurans was achieved by an efficient and highly regioselective alkoxyl radical cyclization (5-exo-trig). The 2,3-anti substituted intermediates 9 and 12 cyclize stereoselectively whereas a 2,3-syn-configured O-radical affords both possible diastereomeric addition products in equal amounts. The cyclized tetrahydrofuryl methyl radicals were trapped with the bromine atom donor BrCCl3 to afford the bromomethyl-substituted cyclic ethers 10, 11, 18, and 19 in excellent yields. The utility of this reaction was stressed by conversion of one of the newly prepared tetrahydrofurans in a two-step synthesis into (+)-allo-muscarine (+)-20.Supporting information for this article is available on the WWW under //http://www.wiley-vch.de/contents/jc_2046/2000/99590_s.pdf or from the author.
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    The Formation of 1,3-Dithiolanes from Aromatic Thioketones and Diazomethane - The Mechanism of the Schönberg Reaction (2000)
    Weinheim : Wiley-Blackwell
    Liebigs Annalen 2000 (2000), S. 1685-1694 
    Details
    ISSN: 1434-193X
    Keywords: Thioketones ; Thiocarbonyl ylides ; Cycloadditions ; Cycloreversions ; Sulfur heterocycles ; Chemistry ; General Chemistry
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology
    Notes: ---Reactions of diaryl thioketones with diazomethane at room temperature afford 4,4,5,5-tetraaryl-1,3-dithiolanes; the scope of this surprising 2:1 interaction has been studied for decades (Schönberg Reaction). The clue to the mechanism was our observation that the stoichiometry is 1:1 at -78 °C, and 2,5-dihydro-2,2-diaryl-1,3,4-thiadiazoles are formed as primary [2+3] cycloadducts. They lose N2 at -45 °C in first-order reactions generating diaryl thioketone S-methylides which can be intercepted by thioketones (→1,3-dithiolanes), multiple CC bonds, or acids HX. In the absence of trapping reagents, the elusive intermediates either dimerize furnishing 2,2,3,3-tetraaryl-1,4-dithianes or give rise to 2,2-diarylthiiranes by electrocyclization. Beyond thiobenzophenone and diazomethane, our main model reaction, the studies involve fluorene-9-thione, 4,4-dimethoxy- and 4,4-dichlorothiobenzophenone. The ring of 2,5-dihydro-2,2-diphenyl-1,3,4-thiadiazole (8) is opened by LDA at -78 °C and derivatives of anion 12 are obtained. - In summa: The Schönberg reaction consists of two 1,3-dipolar cycloadditions, linked by a 1,3-dipolar cycloreversion.
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    New Boronic-Acid- and Boronate-Substituted Aromatic Compounds as Precursors of Fluoride-Responsive Conjugated Polymer Films (2000)
    Weinheim : Wiley-Blackwell
    Liebigs Annalen 2000 (2000), S. 1703-1710 
    Details
    ISSN: 1434-193X
    Keywords: Conjugation ; Boron ; Sensors ; Cyclic voltammetry ; Polymers ; Chemistry ; General Chemistry
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology
    Notes: ---New electropolymerizable aromatic compounds (i.e. pyrrole, thiophene, aniline) bearing boronic acid and ester substituents have been synthesized and their electrochemical behavior has been investigated. Functionalized polythiophene and polypyrrole films could be anodically generated in acetonitrile, whereas the polyaniline derivative was electroformed in an acidic aqueous solution. The electrochemical responses of some of these materials were changed when fluoride ions were added to the electrolytic solutions. The strongest modifications, caused by binding of fluoride by the immobilized boron, were observed for the polypyrrole derivative in hydroorganic media.
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    The Effect of the Carbon Ligand on the Reaction of Organozinc Reagents in the Synthesis of Substituted 2,5-Dihydrofurans: A Rare Example of An Uncatalysed Allylic-Substitution Reaction Involving Alkyl Zinc Halides (2000)
    Weinheim : Wiley-Blackwell
    Liebigs Annalen 2000 (2000), S. 1711-1718 
    Details
    ISSN: 1434-193X
    Keywords: Heterocycles ; Zinc ; Palladium ; Catalysts ; Sulfur ; Chemistry ; General Chemistry
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology
    Notes: ---Organozinc halides derived from Grignard reagents behave differently in their reaction with ethyl (±±)-(2RS,3SR)-tetrahydro-4-methylene-2-phenyl-3-(phenylsulfonyl)furan-3-carboxylate (3) according to the hybridisation of the carbon ligand. During the development of short multi-component reactions for the synthesis of diverse functionalized ethyl 2,5-dihydrofuran-3-carboxylates it was discovered that aryl and vinyl zinc halides undergo clean reaction with 3 in the presence of Pd(PPh3)4. In contrast, when alkyl zinc halides are reacted with 3 in the presence of Pd(PPh3)4, reductive desulfonation of 3 is observed. Remarkably, in the absence of a transition metal catalyst, the allylic substitution of 3 with alkyl zinc halides proceeds cleanly and in moderate to good yield.
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    Stable Heterotopic Noncovalent Resorcin[4]arene Assemblies (2000)
    Weinheim : Wiley-Blackwell
    Liebigs Annalen 2000 (2000), S. 1727-1734 
    Details
    ISSN: 1434-193X
    Keywords: Self-assembly ; Vapor-pressure osmometry ; Resorcin[4]arenes ; Chemistry ; General Chemistry
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology
    Notes: ---Resorcin[4]arene tetracarboxylic acids 5,6 (A) and resorcin[4]arene tetrapyridines 2,3 (P) self-assemble in chloroform solution to form stable heterotopic AP dimers. Data from NMR titration and dilution experiments, as well as from vapor-pressure osmometry (VPO), indicate that the AP dimer is formed with an association constant greater than 107 M-1. Solid-solution extraction experiments are indicative of the formation of a 2:1 trimer (A2P), while self-associated homotopic species (A2 and A3) can be detected by NMR and VPO. Analysis of the heterotopic noncovalent assembly process over a range of compositions shows that these other species are much less stable than the AP heterodimer, which is the exclusive species at an A/P concentration ratio of 1:1 (〉 99.7% of the total at 10 mM).
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    The LiClO4-Mediated Synthesis of β-(Dialkylamino) Sulfoxides and β-(Dialkylamino) Sulfones by Addition of α-Lithiated Salts of Sulfoxides and Sulfones to Aldehydes and (Trimethylsilyl)dialkylamines (2000)
    Weinheim : Wiley-Blackwell
    Liebigs Annalen 2000 (2000), S. 1735-1739 
    Details
    ISSN: 1434-193X
    Keywords: Sulfoxides ; β-Amino sulfones ; Mannich type reaction ; Lithium perchlorate ; Chemistry ; General Chemistry
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology
    Notes: ---The LiClO4-mediated one-pot reaction of aldehydes with (trimethylsilyl)dialkyl amines and the lithium salt of sulfoxides or sulfones, affords the corresponding β-(dialkylamino) sulfoxides and β-(dialkylamino) sulfones in high yields. The aminosulfoxidation reaction of aliphatic or aromatic aldehydes lacks diastereoselectivity, but the diastereomeric sulfoxides can be separated by HPLC or column chromatography for further use.
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  • 80
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    Electronic Resource
    Synthesis of Heptano Bridged Pyranoside Derivatives (2000)
    Weinheim : Wiley-Blackwell
    Liebigs Annalen 2000 (2000), S. 1741-1744 
    Details
    ISSN: 1434-193X
    Keywords: Bridged pyranose derivatives ; Ring enlargement ; Carbenes ; Glycosides ; Chemistry ; General Chemistry
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology
    Notes: ---Addition of dichlorocarbene to the glycal (±±)-2 followed by cyclopropyl-allyl rearrangement leads to the chloro-2H-pyran (±±)-4. Oxidation of (±±)-4 and reduction of the obtained hydroxypyranone (±±)-5 gave the methyl pyranoside (±±)-6. The relative configuration of (±±)-6 was established by X-ray structural analysis of the corresponding acetate (±±)-7. The synthesis of the optically active starting materials (+)-2 and (-)-2 is also reported.
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  • 81
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    Sialyltransferase Inhibitors Based on CMP-Quinic Acid (2000)
    Weinheim : Wiley-Blackwell
    Liebigs Annalen 2000 (2000), S. 1745-1758 
    Details
    ISSN: 1434-193X
    Keywords: CMP-Neu5Ac analogues ; Enzyme inhibitors ; Substrate analogues ; Transition state analogues ; Transferases ; Carbohydrates ; Chemistry ; General Chemistry
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology
    Notes: ---Quinic acid was transformed into phosphitamides 16, 25, and 36, which could be readily linked to 5′-O-unprotected cytidine derivative 17. Ensuing oxidation of the obtained phosphite triesters with tBuO2H and hydrogenolytic de-O-benzylation furnished the corresponding phosphate diesters 18, 26, and 38. Base catalyzed removal of acetyl protecting groups, and methyl ester hydrolysis furnished CMP-Neu5Ac analogues 1d, 1e, and 2. Quinic acid was also transformed into 1,2-unsaturated diallyl α-hydroxymethyl-phosphate derivatives (R)- and (S)-46, which on reaction with cytidine phosphitamide 47 afforded the phosphite triesters. Subsequent oxidation with tBuO2H and then treatment with NEt3 gave phosphate diester derivatives (R)- and (S)-48. Deallylation, acetyl group removal, and methyl ester hydrolysis furnished (R)- and (S)-3, respectively. Treatment of (R)- and (S)-48 with DBU as a base led to acetic acid elimination, thus yielding, after de-O-allylation, acetyl group cleavage, and ester hydrolysis, diene derivative (E)-4. Donor substrate analogues 1d and 1e exhibited good α(2-6)-sialyltransferase inhibition (Ki: 2.0·10-4 and 2.0·10-5 M). However, transition state analogues (R)-, and particularly (S)-3 showed excellent inhibition properties (Ki: 1.6·10-6 and 2.7·10-7 M).
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  • 82
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    Synthesis and α-Mannosidase Inhibitory Activity of Three Deoxy Derivatives of Mannostatin A (2000)
    Weinheim : Wiley-Blackwell
    Liebigs Annalen 2000 (2000), S. 1759-1765 
    Details
    ISSN: 1434-193X
    Keywords: Cyclitols ; Aminocyclitols ; Glycosidase inhibitors ; α-Mannosidase inhibitors ; Deoxygenation ; Chemistry ; General Chemistry
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology
    Notes: ---Three deoxy derivatives 2-4 of the α-mannosidase inhibitor mannostatin A (1) were synthesized, and their inhibition of Jack bean α-mannosidase was evaluated in order to elucidate the roles of each of the three hydroxyl groups of the inhibitor. The 1- and 2-deoxy derivatives 2 and 3 retained some inhibitory activity, although reduced by a factor of about 100 relative to the parent, whereas it was completely lost with the 3-deoxy derivative 4. Structure and activity relationships are discussed in the light of these findings.
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  • 83
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    A Circular Dichroism Approach to the Conformation of 1-Arylethylamino-Substituted 1,3,5-Triazine Derivatives (2000)
    Weinheim : Wiley-Blackwell
    Liebigs Annalen 2000 (2000), S. 1767-1772 
    Details
    ISSN: 1434-193X
    Keywords: Circular dichroism ; Conformation analysis ; s-Triazines ; Chiral auxiliaries ; Chemistry ; General Chemistry
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology
    Notes: ---CD data of the optically pure 2-[(R)-1-(9-anthryl)ethylamino]-4-chloro-6-[(R)-1-(1-naphthyl)ethylamino]-1,3,5-triazine, 2[(R)-1-(9-anthryl)ethylamino]-4,6-bis[(R)-1-(1-naphthyl)ethylamino]-1,3,5-triazine, 2,4-bis[(R)-1-(9-anthryl)ethylamino]-6-chloro-1,3,5-triazine are presented. The analysis of the CD spectra by means of the nonempirical DeVoe approach has afforded the complete conformational characterisation of the three s-triazine derivatives, allowing us to establish how the conformation of these derivatives depends on the nature of the substituent 1-arylethylamino groups.
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  • 84
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    α,β-Unsaturated Fischer Carbene Complexes vs. 1,3-Dipoles: Reactions with Nitrones and Nitrilimines (2000)
    Weinheim : Wiley-Blackwell
    Liebigs Annalen 2000 (2000), S. 1773-1783 
    Details
    ISSN: 1434-193X
    Keywords: Cycloadditions ; Carbenes ; Nitrones ; Nitrilimines ; Pyrazolines ; Chemistry ; General Chemistry
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology
    Notes: ---The reaction of tert-butylalkynyl chromium Fischer carbene complex 1 with nitrones 2 affords β-enamino-ketoaldehydes 4 by the light-promoted rearrangement of the corresponding [3+2] cycloadduct carbene complexes 3. On the other hand, [3+2] cycloaddition of chiral nonracemic Fischer alkenyl carbene complexes 19 with nitrilimines 10 yields enantiomerically pure Δ2-pyrazolines with high regio- and diastereoselectivity.
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  • 85
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    Increasing Enantioselectivities and Reactivities by Stereochemical Tuning: Fenchone-Based Catalysts in Dialkylzinc Additions to Benzaldehyde (2000)
    Weinheim : Wiley-Blackwell
    Liebigs Annalen 2000 (2000), S. 1785-1792 
    Details
    ISSN: 1434-193X
    Keywords: Asymmetric synthesis ; Zinc ; Transition structures ; QM/MM computations ; Chemistry ; General Chemistry
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology
    Notes: ---Trimethylsilyl substitutions of the fenchyl alcohols [(1R,2R,4S)-exo-(2-Ar)-1,3,3-trimethylbicyclo[2.2.1]heptan-2-ol, Ar = 2-methoxyphenyl (1) and Ar = 2-(dimethylaminomethyl)phenyl (2)] yield the chiral ligands 3 [Ar = 2-methoxy-3-(trimethylsilyl)phenyl] and 4 [Ar = 2-(dimethylaminomethyl)3-(trimethylsilyl)phenyl]. Increased reactivities and enantioselectivities in diethylzinc additions to benzaldehyde are obtained from 3 (63% ee R) and 4 (93% ee S), relative to 1 (26% ee S) and 2 (73% ee S). X-ray crystal structures of 3 and of its methylzinc complex 3-Zn reveal out-of-plane bending of the methoxy groups as major geometrical consequences of the trimethylsilyl substitutions. Analyses of QM/MM ONIOM μ-O transition-structure models for 1, 2, 3, and 4 show that trimethylsilyl-induced distortions of methoxy and of dimethylaminomethyl groups explain the observed increased enantioselectivities.
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  • 86
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    Evidence of Formation of an exo-π-Allyl Complex Intermediate in the Pd0-Catalyzed Alkylation of a Bicyclic Allylic Diacetate with Stabilized Carbon Nucleophiles (2000)
    Weinheim : Wiley-Blackwell
    Liebigs Annalen 2000 (2000), S. 1799-1803 
    Details
    ISSN: 1434-193X
    Keywords: Palladium ; exo-π-Allylpalladium complexes ; Allylic alkylation ; Spiro compounds ; Chemistry ; General Chemistry
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology
    Notes: ---The palladium(0)-catalyzed alkylation of 2,3-bis(acetoxymethyl)bicyclo[2.2.1]hepta-2,5-diene 1 with malonate-type enolates as nucleophiles is investigated. A monoalkylated product is formed first, and undergoes (depending on the nucleophile used) a second intramolecular reaction leading to spirocyclopropane-annulated bicyclo[2.2.1]heptene derivatives 5. The formation of endo spirobicyclic cyclopropanes adducts as major isomer is rationalized by assuming formation of an intermediate exo-(π-allyl)palladium complex.
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  • 87
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    Reductions of α,β-Unsaturated Ketones by NaBH4 or NaBH4 + CoCl2: Selectivity Control by Water or by Aqueous Micellar Solutions (2000)
    Weinheim : Wiley-Blackwell
    Liebigs Annalen 2000 (2000), S. 1793-1797 
    Details
    ISSN: 1434-193X
    Keywords: Ketones ; Reductions ; Micelles ; Cobalt ; Chemistry ; General Chemistry
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology
    Notes: ---Operationally simple and environmentally benign procedures have been developed to selectively reduce different α,β-unsaturated ketones, 4,4-dimethylcyclohex-2-ene-1-one (1), isophorone (2), benzylideneacetone (3), chalcone (4) by NaBH4 or by the system NaBH4 + CoCl2. Alternative reaction media to the extensively used MeOH have been explored, and new procedures take advantage of the acceleration and chemoselectivity induced by water or by aqueous micellar solutions. It was possible to selectively and quantitatively afford pure products of 1,2 and of 1,4 reduction as well as the totally reduced compounds (yield and selectivity 〉 90%) by simple changes in the experimental conditions.
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  • 88
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    Conformational Behavior of C-Glycosyl Analogues of Sialyl-α-(2→3)-Galactose (2000)
    Weinheim : Wiley-Blackwell
    Liebigs Annalen 2000 (2000), S. 1805-1813 
    Details
    ISSN: 1434-193X
    Keywords: C-Glycosides ; Conformation analysis ; Molecular dynamics ; Selectins ; Chemistry ; General Chemistry
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology
    Notes: ---The conformational behavior of the C-glycosyl analogue of sialyl-α-(2→3)-galactose, synthesized as a glycosidase inhibitor, has been studied using a combination of NMR spectroscopy (J and NOE data) and molecular dynamics calculations. The obtained results show that the population distribution of conformers with respect to the orientation about the pseudo-glycosidic linkages is mainly controlled by steric interactions. This is in contrast to findings made for O-glycosides. In these natural compounds, the conformational behavior about the glycosidic linkage Φ is mainly governed by the exo-anomeric effect.
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  • 89
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    Enantioselective Preparation of 2,4-Disubstituted Azetidines (2000)
    Weinheim : Wiley-Blackwell
    Liebigs Annalen 2000 (2000), S. 1815-1820 
    Details
    ISSN: 1434-193X
    Keywords: Asymmetric synthesis ; Palladium-catalysed couplings ; Palladacycles ; Chemistry ; General Chemistry
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology
    Notes: ---Chiral C2-symmetric N-benzylazetidines have been conveniently prepared from optically pure anti-1,3-diols without loss of enantiomeric purity. N-Debenzylation led to the corresponding N-unsubstituted azetidines, which were then subjected to palladium-catalysed coupling reactions with aryl bromides to afford chiral N-arylazetidines. (R,R)-N-Benzyl-2,4-dimethylazetidine has been employed in the synthesis of a new cyclopalladated complex, which can be used, for instance, as a chiral recognition agent for phosphorus ligands.
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  • 90
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    Deoxyhydantocidin: Synthesis by Base-Catalyzed Spiro Cyclization and Interconversion with the 1′-Epimer (2000)
    Weinheim : Wiley-Blackwell
    Liebigs Annalen 2000 (2000), S. 1831-1840 
    Details
    ISSN: 1434-193X
    Keywords: Cyclizations ; Spiro compounds ; Nucleosides ; Isomerizations ; Chemistry ; General Chemistry
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology
    Notes: ---Syntheses of the spiro nucleosides 2′-deoxyhydantocidin 3a and its 1′-epimer 3b are described. The newly developed route involves a Horner-Wadsworth-Emmons condensation of the phosphonate 16 with the erythrose derivative 15 affording a mixture of six isomers which was fully assigned by NMR spectroscopy. The mixture was directly converted into the final compounds in an efficient base-catalyzed cyclization reaction. A base-catalyzed interconversion between the two isomers was observed.
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  • 91
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    1-Alkyl- and Azeto[1,2-a][1,5]benzodiazepine Derivatives in the Reaction of o-Phenylenediamine with 3-(Dimethylamino)propiophenones (2000)
    Weinheim : Wiley-Blackwell
    Liebigs Annalen 2000 (2000), S. 1973-1976 
    Details
    ISSN: 1434-193X
    Keywords: Benzodiazepines ; Heterocycles ; Azeto[1,2-a]-1,5-benzodiazepines ; Cyclizations ; Cycloadditions ; Chemistry ; General Chemistry
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology
    Notes: ---The reaction of o-phenylenediamine (4) with one, two or three equivalents of p-substituted 3-dimethylaminopropiophenone hydrochlorides 5a-e was studied. 4-Aryl-2,3-dihydro-1H-1,5-benzodiazepine derivatives 6a-e were obtained in good yields, along with the 1:2-adducts 7c-e and the unexpected 1:3-adducts rac-8c-e. The type of adduct formed is determined by the molar ratio of the reactants 4 and 5 and by the nature of the substituent in the para position of the propiophenone 5.
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  • 92
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    Synthesis of Benzotri(benzonorbornadienes) (BTBNDs): Rigid, Cup-Shaped Molecules with High Electron Density within the Cavity (2000)
    Weinheim : Wiley-Blackwell
    Liebigs Annalen 2000 (2000), S. 1965-1971 
    Details
    ISSN: 1434-193X
    Keywords: Cup-shaped PAHs ; Host-guest compounds ; Host-guest chemistry ; Cyclizations ; Semiempirical calculations ; Chemistry ; General Chemistry
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology
    Notes: ---Cyclotrimerisation of benzo-polycyclic bromostannylalkenes 8a-d with Cu(NO3)2·3H2O in THF affords benzotri(benzonorbornadienes) 3a-d as a mixture of the syn and anti isomers. The ratio of syn to anti is close to the 1:3 statistical value in most cases (i.e. in cyclotrimers 3a,b,d), but highly in favour of the anti isomer in 3c, where steric hindrance by the methoxy groups plays an important role in the stereochemistry of the cyclotrimerisation. The substrates for the cyclotrimerisation, i.e. the bromostannyl alkenes 8a-d, were prepared from bromoalkenes 7a-d by treatment with base (LDA) and quenching with trimethyltin chloride. In turn, bromoalkenes 7a-d were prepared from alkenes 5a-d by radical bromination-elimination. The reaction conditions used were designed to minimise Wagner-Meerwein rearrangements that would lead to unwanted bromo isomers. The cup-shaped syn cyclotrimers 3a-d exhibit high electron density within the cavity as determined by AM1 semiempirical calculations of their electrostatic potential surfaces and are valuable substrates for supramolecular chemistry. As an example, it is shown that fullerene C60 is drawn into solution in acetonitrile by complexation with both the syn and anti trimer of benzonorbornadiene 3a.
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  • 93
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    Determination of Pollutant Phenols by Capillary High-Performance Liquid Chromatography with UV Detection (2000)
    Weinheim : Wiley-Blackwell
    Journal of High Resolution Chromatography 23 (2000), S. 367-372 
    Details
    ISSN: 0935-6304
    Keywords: Capillary HPLC ; gradient elution ; temperature programming ; phenolic compounds ; Chemistry ; Analytical Chemistry and Spectroscopy
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology
    Notes: ---This paper describes a liquid chromatographic method using a reversed phase capillary column coupled to an UV detector for the quantitation of thirteen pollutant phenols. Chromatographic separation was carried out with gradient elution at 25.0 ± 0.1°C. The two major anisocratic elution modes (gradient elution and temperature programming) were evaluated. The detection limit range was 10-81 pg (100 nL injected). The chromatographic method combined with liquid-liquid extraction was applied to analysis of these compounds in river water. Recoveries of 75-103% were achieved for most of them.
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  • 94
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    Use of Capillary Supercritical Fluid Chromatography in the Analysis of Zinc Dialkyldithiophosphates (2000)
    Weinheim : Wiley-Blackwell
    Journal of High Resolution Chromatography 23 (2000), S. 389-392 
    Details
    ISSN: 0935-6304
    Keywords: Capillary SFC ; zinc dialkyldithiophosphates ; lubricating oils ; Chemistry ; Analytical Chemistry and Spectroscopy
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology
    Notes: No abstract
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  • 95
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    Application of Supercritical Fluid Chromatography to the Analysis of Waxes in Objects of Art (2000)
    Weinheim : Wiley-Blackwell
    Journal of High Resolution Chromatography 23 (2000), S. 393-396 
    Details
    ISSN: 0935-6304
    Keywords: Supercritical fluid chromatography (SFC) ; micropacked capillary columns ; waxes ; restoring ; objects of art ; Chemistry ; Analytical Chemistry and Spectroscopy
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology
    Notes: No abstract
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  • 96
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    Identification of Free and Glycosidically Bound Volatiles and Glycosides by Capillary GC and Capillary GC-MS in “Lulo del Chocó” (Solanum topiro) (2000)
    Weinheim : Wiley-Blackwell
    Journal of High Resolution Chromatography 23 (2000), S. 379-385 
    Details
    ISSN: 0935-6304
    Keywords: Aroma ; “lulo del Chocó” ; Solanum topiro ; volatiles ; glycosidically bound volatiles ; glycoside TFA derivatives ; enantioselective gas chromatography ; Chemistry ; Analytical Chemistry and Spectroscopy
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology
    Notes: ---The volatile constituents of lulo del Chocó (Solanum topiro) fruit pulp obtained by liquid-liquid extraction were analyzed by capillary GC and capillary GC-MS. In total, 30 components were identified with methyl salicylate, hexadecanoic acid, hexanal, guaiacol, ethyl butanoate, and ethyl acetate being the major components. Chirospecific MDGC analysis revealed the predominance of (R)-ethyl-3-hydroxybutanoate (ee 40%) and the presence of racemic mixtures both of δ-octalactone and of δ-decalactone. For γ-hexalactone, γ-octalactone, and γ-decalactone enantiomeric distributions of 22.4 : 77.6, 22.9 : 77.1, and 20.0 : 80.0, (R) : (S), respectively, were determined. Glycosidically bound aroma compounds were identified by capillary GC and capillary GC-MS after isolation of the glycosidic fraction obtained by Amberlite XAD-2 adsorption and methanol elution followed by hydrolysis with a commercial pectinase enzyme. In total 13 bound aroma compounds (aglycones) were identified. These aglycones mainly consisted of compounds exhibiting aromatic structures. Additionally, with the aid of capillary GC and capillary GC-MS (EI and NCI) of trifluoroacetylated derivatives we identified eight glucosides: the novel 3,6-epoxy-7-megastigmen-5,9-diol β-D-glucopyranoside and the hexyl, benzyl, linalyl oxide (furanic), 2-phenylethyl, vomifolyl (isomer 1), (6S,9R)-vomifolyl, and scopoletin β-D-glucopyranosides.
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  • 97
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    System Peaks of Cyclodextrins in Capillary Electrophoresis (2000)
    Weinheim : Wiley-Blackwell
    Journal of High Resolution Chromatography 23 (2000), S. 409-412 
    Details
    ISSN: 0935-6304
    Keywords: Cyclodextrin ; capillary electrophoresis ; system peak ; CHES 1 ; Chemistry ; Analytical Chemistry and Spectroscopy
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology
    Notes: Using a running buffer containing cyclodextrins (CDs) and 2-[N-cyclohexylamino]-ethanesulfonic acid (CHES), positive system peaks were observed in the analysis of a ganglioside mixture by CE-UV. These system peaks were related to CDs in the running buffer because these peaks were also detected when a plug of solution devoid of CDs but having the same CHES concentration and pH as the running buffer was injected. Neutral CDs were separated owing to the formation of inclusion complexes with the anionic CHES ion. One possible explanation for the positive system peaks is that the anionic CD-CHES inclusion complex is displaced by co-ions with higher UV absorptivity.
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  • 98
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    Liquid Chromatography of Unstable Zinc Dithiocarbamates. Application to Rubber Gloves Analysis (2000)
    Weinheim : Wiley-Blackwell
    Journal of High Resolution Chromatography 23 (2000), S. 565-566 
    Details
    ISSN: 0935-6304
    Keywords: Liquid chromatography ; zinc dithiocarbamate ; vulcanization accelerator ; rubber gloves ; Chemistry ; Analytical Chemistry and Spectroscopy
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology
    Notes: No abstract
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  • 99
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    Characteristic Stationary Phase Constants for Two Popular Open-Tubular Column Stationary Phases for Gas Chromatography (2000)
    Weinheim : Wiley-Blackwell
    Journal of High Resolution Chromatography 23 (2000), S. 603-608 
    Details
    ISSN: 0935-6304
    Keywords: Solvation parameter model ; ystem constants for poly(dimethyldiphenylsiloxane) HP-5 and poly(ethylene glycol) HP-INNOWax stationary phases ; temperature ; molecular interaction ; retention models ; Chemistry ; Analytical Chemistry and Spectroscopy
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology
    Notes: ---No abstract
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  • 100
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    Determination of Cinnamomi Constituents by High-performance Liquid Chromatography and Capillary Electrophoresis (2000)
    Weinheim : Wiley-Blackwell
    Journal of High Resolution Chromatography 23 (2000), S. 561-564 
    Details
    ISSN: 0935-6304
    Keywords: Retention factors ; Cinnamomi ramulus ; high-performance liquid chromatography ; capillary electrophoresis ; Chemistry ; Analytical Chemistry and Spectroscopy
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology
    Notes: ---No abstract
    Additional Material: 3 Ill.
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