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  • Blackwell Publishing Ltd  (3,266)
  • 1995-1999  (3,266)
  • 1980-1984
  • 1975-1979
  • 1999  (3,266)
Collection
Publisher
Years
  • 1995-1999  (3,266)
  • 1980-1984
  • 1975-1979
Year
  • 1
    Electronic Resource
    Electronic Resource
    Editorial: A decade of relative peace and productivity (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Economic affairs 19 (1999), S. 0 
    Details
    ISSN: 1468-0270
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Economics
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/1468-0270.00149
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  • 2
    Electronic Resource
    Electronic Resource
    Competitive Characteristics of Small and Medium-sized Manufacturing Firms in the US. and Canada (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Growth and change 30 (1999), S. 0 
    Details
    ISSN: 1468-2257
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Geography , Economics
    Notes: This paper examines the competitive characteristics of small and medium-sized manufacturing firms (SMFs) in a Canada-U.S. crossborder region (the Niagara Frontier). Particular attention is given to the innovation and business performance of comparably-sized firms on both sides of the border. The results of two firm-level surveys are presented. A comparative analysis of the two groups suggests that Canadian Sh4Fs exhibit significantly stronger export and innovation performance than their US. counterparts. The results also suggest that U.S. firms face tougher competitive difficulties arising fiom specific national and regional circumstances, including shortages of skilled labor, higher corporate tax rates, rising import competition, and a more complex regulatory environment. The implications of the empirical results are discussed in the context of policy options for regional economic development in crossborder zones such as the Niagara Frontier
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1468-2257.1999.tb00033.x
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  • 3
    Electronic Resource
    Electronic Resource
    Spatial and Temporal Metropolitan and Nonmetropolitan Trends in Income Inequality (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Growth and change 30 (1999), S. 0 
    Details
    ISSN: 1468-2257
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Geography , Economics
    Notes: Overall total inequality for state per capita personal income as well as total inequality for nonmetropolitan and metropolitan areas are examined for the period 1969 to 1995. In each case, the total inequality was partitioned into between-and within-region variations. Statistical testing shows no perceptible differences between the major categories, nonmetropolitan and metropolitan. Further, this study uses a model to test for narrowing of income gaps within these categories. It was found that for both nonmetropolitan and metropolitan, a general trend toward equality was evidenced during the early 1970s decade. In that decade, the nonmetropolitan areas’incomes approached the metropolitan areas’incomes but showed significant divergences in the 1980s, followed again by a narrowing of the gaps in the 1990s.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1468-2257.1999.tb00037.x
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  • 4
    Electronic Resource
    Electronic Resource
    Sanitizing Effects of Fruit Waxes at High pH and Temperature on Orange Surfaces Inoculated with Escherichia coli (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: We determined the bactericidal activity of surface applied waxes on oranges. Effective bactericidal activity of combined alkali and heat treatments was observed on both glass slides and orange fruit surfaces. A five log reduction of Escherichia coli was attained by dipping inoculated glass slides in heated (≥50°C) alkaline (pH 10) wax solution for 4 min. A pH 11, dipping at ≥50°C for ≥2 min achieved similar bactericidal effects. On the fruit surface, wax treatments were effective at the non-stem scar area. Thus, applied fruit waxes may be useful on raw agricultural commodities to reduce surface microbial contaminants.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15900.x
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  • 5
    Electronic Resource
    Electronic Resource
    Sensory Quality and Lipid Oxidation of Maize Porridge as Affected by Iron Amino Acid Chelates and EDTA (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Iron fortification could reduce the high prevalence of iron deficiency in countries where diets are cereal-based. The sensory quality and storage stability of iron-fortified maize were evaluated by descriptive analysis and hexanal production. Porridge was prepared from maize either unfortified or fortified with 30 or 60 mg iron/kg as ferrous sulfate, bisglycinate, trisglycinate, or NaFeEDTA, then stored at 30,40 or 50°C for 20 days. Fifteen judges, trained in descriptive analysis rated the intensity of 20 sensory attributes of 28 samples. Hexanal production was measured by static headspace gas chromatography. Bisglycinate produced the most rancidity. Iron fortification with bisglycinate lowered the sensory quality and storage stability of maize.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15903.x
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  • 6
    Electronic Resource
    Electronic Resource
    Internal Hollows in Cooked Rice Grains (Oryza sativa cv. Koshihikari) Observed by NMR Micro Imaging (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Nondestructive analysis of water distribution and structural changes in cooked rice grains, Oryza sativa cv Koshihikari, was performed with Nuclear Magnetic Resonance (NMR) Micro imaging of protons (1H). Using a specially designed holder, high quality images of cooked rice grains were obtained, even when up to 10 grains were studied simultaneously. Internal hollows were observed in all examined cooked rice grains, and we propose a mechanism to explain their formation. The origin of these hollows was hypothesized to be cracks or fissures, and hollows resulted from sealing of such lacerations by gelatinized starch in the peripheral layer in combination with expansion of the grain during cooking.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb09849.x
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  • 7
    Electronic Resource
    Electronic Resource
    Pulse NMR Study of Glass Transition in Maltodextrin (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A pulse nuclear magnetic resonance (NMR) technique was used to study the glass transition in maltodextrins. The spin-lattice relaxation time (T1 and spin-spin relaxation time (T2) of different molecular weight maltodextrins at different moisture contents and temperatures were measured using the pulse NMR tech nique. T1, and T2 were plotted against temperatures. From the resultant curves, the state transitions were observed and the corresponding state transition temperatures were determined. The state transition temperatures were very close to the glass transition temperatures (Tgs) determined with differential scanning calorimetry, suggesting a strong relationship between glass transition and proton relaxation behavior. Results indicate pulse NMR-based instrumentation could be very effective for the study of glass transition in food polymers.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb09850.x
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  • 8
    Electronic Resource
    Electronic Resource
    Color in Concentrated Milk Proteins with High Sucrose as Affected by Glucose Replacement (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A model system of sucrose, whole dry milk powder, and distilled water was used to evaluate color development during heating. Sucrose replacement by glucose and moisture were the selected variables in a second-order central composite design. The main color response was the Kubelka-Munk index K/S calculated from reflectance colorimetric measurement using the Self-Backing Reflectance Transformation (SBRT) procedure. Browning reached a zone of maximum K/S when sucrose replacement increased. Additional replacement in the maximum zone did not increase browning, but produced an opposite effect decreasing browning, depending on moisture content. Chromophore group formation was higher between 40 and 75% of sucrose replacement by glucose and at 20-30% moisture content.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb09867.x
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  • 9
    Electronic Resource
    Electronic Resource
    Modeling Respiration of Apple Slices in Modified-Atmosphere Packages (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Modified-atmosphere packaging was used to provide respiratory data for apple (Malus xdomestica Borkh.) slices at 0, 5, 10 and 15°C. The maximum rate of O2 uptake increased with increasing temperature. The lowest O2 partial pressure to which fruit could be exposed without fermentation also increased with increasing temperature. A mathematical model of film permeability data characterized the effect of fruit mass, film permeability to O2, activation energy of O2 permeation, temperature, and the film type, area, and thickness on O2 partial pressure for hermetically packaged apple slices. The model identified a minimum (fruit mass filmthickness)/(film area) ratio for apple slices, which would simplify package design calculations.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb09870.x
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  • 10
    Electronic Resource
    Electronic Resource
    Properties of Cysteine-Added Soy Protein-Wheat Gluten Films (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Soy and wheat proteins as film ingredients are advantageous due to relative abundance, biodegradability, and their renewable nature. Research objectives were to evaluate effectiveness of gluten and cysteine addition in improving properties of soy protein-based films. Thickness, mechanical, and barrier properties were evaluated. Gluten addition and pH 3.0 lowered water vapor permeability and thickness. Mechanical properties were enhanced at pH 7.0 with cysteine addition. Cysteine increased tensile strength of some treatments due to increase in disulfide bond formation. Best compromise between barrier and mechanical properties was observed for the cysteine-added soy:gluten (4:1) film at pH 7.0. These films could find application as primary packaging for low moisture foods.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15074.x
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  • 11
    Electronic Resource
    Electronic Resource
    Microbiological, Chemical and Sensory Properties of Pre-cooked Roast Beef Preserved with Horseradish Essential Oil (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Pre-cooked roast beef slices were stored 28 days at 4±2°C in air or 100% N2 with and without vaporized horseradish essential oil (HEO). Addition of 20 μL HEO/L restricted growth of most spoilage bacteria. Pseudomonas spp. and Enterobacte-riaceae were strongly inhibited by HEO. Lactic acid bacteria were more resistant to the antimicrobial effect and dominated spoilage flora. Sensory evaluation and headspace analysis by gas chromatography/mass spectrometry revealed that development of off-flavors and odors derived from fat oxidation products was delayed by HEO. Cooked meat color was also preserved in samples stored under HEO.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15075.x
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  • 12
    Electronic Resource
    Electronic Resource
    Modeling Milk Clotting Activity in the Continuous Production of Microbial Rennet from Mucor miehei (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Production of microbial rennet, a milk clotting enzyme, from a commercial strain of Mucor miehei (NRRL 3420) was investigated in a continuously fed fermenter system for prolonged periods. The spherical film-wise growth of the culture has been accomplished and the effects of medium pH, mixing and dilution rates, and feed of D-glucose concentration on milk clotting activity was investigated. In model simulation studies, maximum milk clotting activity was generated from a multiple linear function. This was expressed in terms of fermentation medium pH, D-glucose, dissolved oxygen concentrations and dilution rate at the time of maximum milk clotting activity.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15076.x
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  • 13
    Electronic Resource
    Electronic Resource
    Production and Evaluation of Yogurt with Concentrated Grape Juice (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Fruit yogurt was prepared by adding concentrated grape juice (pekmez) CGJ, to milk. Optimum CGJ concentration and its influence on quality and fermentation process of yogurt were evaluated. The pH, titratable acidity, protein content, viscosity, whey syneresis, starter bacteria, mold and yeast counts were determined weekly at 4°C for 1 month. Addition of 10% CGJ provided desired sweetness. After 4h incubation of 5–10–15% CGJ-added yogurts the pH was 4.44, 4.98 and 5.90, respectively, and the control was pH 4.26. CGJ addition increased fermentation time and decreased viscosity. During storage, acidity of 10% CGJ-added yogurt remained lower (P〈0.05) than controls. CGJ did not affect (P〉0.05) protein content and molds or yeasts were not detected.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15077.x
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  • 14
    Electronic Resource
    Electronic Resource
    High Pressure Inactivation Kinetics of Saccharomyces cerevisiae Ascospores in Orange and Apple Juices (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: High pressure inactivation kinetics (D and z values) of Saccharomyces cerevisiae ascospores were determined in fruit juices and a model juice buffer at pH 3.5 to 5.0. Approximately 0.5 to 1.0 × 106 ascospores/mL were pressurized at 300 to 500 MPa in juice or buffer. D-values ranged from 8 sec to 10.8 min at 500 and 300 MPa, respectively. The range for z-values was 115 to 121 MPa. No differences (P≥0.05) in D (at constant pressure) or z-values among buffers or juices at any pH were determined, indicating little influence of pH in this range and absence of protective or detrimental effects of juice constituents.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15078.x
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  • 15
    Electronic Resource
    Electronic Resource
    Color Characteristics of Irradiated Aerobically Packaged Pork, Beef, and Turkey (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Color changes in irradiated meat were species-dependent. Irradiated pork and beef became less red as a result of irradiation and display time. The redness values of turkey increased after irradiation but decreased during display time. The yellowness of the irradiated samples, for all species, increased as a result of irradiation and display. Visual evaluation of irradiated pork and beef indicated an increase in brownness, whereas turkey increased in redness as dose increased. The surface color of irradiated pork became less uniform than unirradiated pork. Reflectance spectra indicated that irradiation induced a metmyoglobin-like pigment in pork and beef, whereas the pigment in turkey was unchanged.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15881.x
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  • 16
    Electronic Resource
    Electronic Resource
    Extrusion for Producing Low-fat Pork and its Use in Sausage as Affected by Soy Protein Isolate (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Low-fat pork was produced at extrusion temperatures (ET) of 25, 32.2,43.3,54.4, or 65.6°C with addition of soy protein isolate (SPI) at 0,1.5, or 3% and evaluated by measuring chemical and physical properties of low-fat pork sausage links. ET and SPI addition influenced moisture retention and fat reduction. The highest ET(65.5°C) gave the highest fat reduction in extrudates. TBARS decreased as ET and SPI increased. Extrudates at higher ET made darker and redder sausages. The hardness value of the control was not different from that of sausages from 65.6°C ET extrudates. The fat-reduced sausages were more springy and cohesive than the control. Depending on fat reduction, twin-screw extrusion influenced sausage color, texture, and lipid oxidation. The sausage links from 65.6°C ET extrudates with 1.5% SPI had the lowest fat, lowest TBARS, least cooking loss and were not different in hardness from control high-fat sausages.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15880.x
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  • 17
    Electronic Resource
    Electronic Resource
    Butter Microencapsulation as Affected by Composition of Wall Material and Fat (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A second-order central composite design was used to evaluate the influence of capsule wall materials on yield (MEY) and efficiency (MEE) of the spray-drying butter microencapsulation process. Variables were: maltodextrin concentration of wall material, emulsion solids content, and butter fat concentration related to emulsion solids. All powders showed no stickiness. MEY was always 〉85% and wall material composition had little influence. MEE was strongly affected by butter concentration. MEE increased as emulsion solids increased, reaching 95% at 22% of emulsion solids. Best results, MEY = 97.22% and MEE = 91.72% were obtained spray-drying an emulsion of 30 % total solids (3.6% maltodextrin and 40% butter).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15882.x
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  • 18
    Electronic Resource
    Electronic Resource
    Compression Properties of Fish-Meat Gel as Affected by Gelatinization of Added Starch (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The influence of starch addition on the elastic properties of fish-meat gel was studied by measuring dynamic viscoelasticity, microscopic observation, and compression tests. Samples with pregelatinized starch, and with and without raw starch were studied. The temperature dependence varied according to the size of the starch granules. Starch granule-size/temperature dependence in the free swellable state was higher than in the fish-meat sol (surimi) protein in the heating process. Results indicated that raw starch affected the surimi protein network with a possible “packing effect” of starch granules, which increased the elastic modulus of the fish-meat gel.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15883.x
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  • 19
    Electronic Resource
    Electronic Resource
    Physical Characteristics of Surimi Seafood as Affected By Thermal Processing Conditions (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Texture, color and microbiological characteristics of surimi seafood were measured at three processing temperatures (93°, 85°, and 75°C) and various times (0–120 min). The time required to provide a zero aerobic plate count at 93°, 85°, and 75°C was 5,15, and 15 min, respectively. Both thermal processing temperature and time affected whiteness and shear strain of surimi seafood. As the thermal processing temperature and time increased, the shear strain and whiteness decreased. The higher the thermal processing temperature and longer time, the lower were the shear strain and whiteness. Results indicated 15 min at 75° or 85°C were the optimum thermal processing conditions.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15884.x
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  • 20
    Electronic Resource
    Electronic Resource
    Rheological Characteristics of Fibrinogen-Thrombin Solution and Its Effects on Surimi Gels (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Gel enhancing effects of fibrinogen-thrombin on surimi were investigated using failure stress and analyzed by mixture design. Gelation time of fibrinogen-thrombin mixture (20:1) gradually decreased as temperature increased from 5 to 40°C, whereas the G′ and G″ values continued to decrease up to 30°C and then increased at 〉30°C. Low quality surimi produced higher textural values (stress and strain) when fibrinogen and thrombin mixture (3–5%) had been added. Nonlinear stepwise regression model showed no significant interaction effects between surimi and fibrinogen-thrombin mixture. However, the response trace plot showed that failure stress value of surimi gel was increased by the concentration of fibrinogen-thrombin, but decreased by water content.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15885.x
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  • 21
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    Proceedings of the International Symposium on Polar Aspects of Global Change (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Polar research 18 (1999), S. 0 
    Details
    ISSN: 1751-8369
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Geography , Geosciences
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1751-8369.1999.tb00280.x
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  • 22
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    Electronic Resource
    Invited keynote address: Global change and the polar regions (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Polar research 18 (1999), S. 0 
    Details
    ISSN: 1751-8369
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Geography , Geosciences
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1751-8369.1999.tb00282.x
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  • 23
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    Electronic Resource
    Invited keynote address: The cryosphere: an early indicator and global player (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Polar research 18 (1999), S. 0 
    Details
    ISSN: 1751-8369
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Geography , Geosciences
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1751-8369.1999.tb00283.x
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  • 24
    Electronic Resource
    Electronic Resource
    Radiation climate variability in Svalbard: surface and satellite observations (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Polar research 18 (1999), S. 0 
    Details
    ISSN: 1751-8369
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Geography , Geosciences
    Notes: This paper performs a climatological investigation of the surface radiation budget (SRB) in Svalbard, on the basis of the Norwegian Polar Institute's radiation measurements from Ny-Ålesund (1981-1997) and the NASA/Langley Surface Radiation Budget Dataset (1983-1991). The radiation climate is related to meteorological conditions and surface properties, and compared to surface radiation fluxes measured from space. The natural variability of the short-wave and long-wave radiation fluxes in Ny-Ålesund is generally governed by the large annual variation in the incoming light with polar night and polar day conditions, the large changes of surface albedo - especially during spring - and the atmospheric circulation with frequent cyclone passages during winter with alternating periods of warm, humid maritime air from the south and cold, dry Arctic air from the north.Comparison with the satellite derived surface radiation fluxes shows that NyÅlesund is to a large extent influenced by the “ocean” climate to the west of Svalbard during the summer and autumn, but has a more “continental” radiation climate representative of the more central parts of the island during winter and spring. Ny-Ålesund is located in a fiord on the north-west coast of Svalbard, where the ocean cloud cover and the Arctic sea fog play an important role during the summer. During the winter and spring, however, the fiords are frozen and the drift ice covers a large extent of the surrounding ocean.
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    URL: http://dx.doi.org/10.1111/j.1751-8369.1999.tb00284.x
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    Climatic trend and the retreat and disintegration of ice shelves on the Antarctic Peninsula: an overview (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Polar research 18 (1999), S. 0 
    Details
    ISSN: 1751-8369
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Geography , Geosciences
    Notes: Observation of the retreat and disintegration of ice shelves around the Antarctic Peninsula during the last three decades and associated changes in air temperature, measured at various meteorological stations on the Antarctic Peninsula, are reviewed. The climatically induced retreat of the northern Larsen Ice Shelf on the east coast and of the Wordie, George VI, and Wilkins ice shelves on the west coast amounted to about 10 000 km2 since the mid-1960s. A summary is presented on the recession history of the Larsen Ice Shelf and on the collapse of those sections north of Robertson Island in early 1995. The area changes were derived from images of various satellites, dating back to a late 1963 image from the recently declassified US Argon space missions. This photograph reveals a previously unknown, minor advance of the northern Larsen Ice Shelf before 1975. During the period of retreat a consistent and pronounced warming trend was observed at the stations on both east and west coasts of the Antarctic Peninsula, but a major cause of the fast retreat and final collapse of the northernmost sections of the Larsen Ice Shelf were several unusually warm summers. Temperature records from the nearby station Marambio show that a positive mean summer temperature was reached for the first time in 1992-93. Recent observations indicate that the process of ice shelf disintegration is proceeding further south on both sides of the Antarctic Peninsula.
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    URL: http://dx.doi.org/10.1111/j.1751-8369.1999.tb00287.x
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    The Storfjorden polynya: ERS-2 SAR observations and overview (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Polar research 18 (1999), S. 0 
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    ISSN: 1751-8369
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Geography , Geosciences
    Notes: Persistent polynyas have been observed over several winters in Storfjorden, situated between Spitsbergen and Barentsøya/Edgeøya in the south of the Svalbard archipelago. Polynyas are in general active regions with respect to ocean-atmosphere heat exchange, presenting strong convection phenomena and as such being involved in important water mass formation and having an impact on the marine ecosystem. Hydrographic observations have revealed very dense (cold and saline) brine-enriched bottom waters leaving the continental shelf as gravity driven plumes into the deep sea west of Spitsbergen. Satellite observations, using ERS-2 SAR imagery, reveal the evolution of the Storfjorden polynya during winter 1997/98. After forming a complete ice cover until mid-January, Storfjorden responds dynamically to northerly winds by opening a large latent heat polynya. It occupies at its largest extent a region of up to 6000 km2 of open water, thin ice and brash ice. Comparable in size to other large Arctic polynyas, the Storfjorden polynya might have the same or even greater importance in the thermohaline circulation and bottom water mass formation. Ice production is estimated at 30 km3 in Storfjorden, rejecting around 700 Mt (Megatons) of salt that can raise the salinity in Storfjorden by 0.9-1.0 PSU. First studies and the winter 1997/98 evolution of this polynya are presented in this paper.
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    Polar biogeochemistry and ecosystem feedback mechanisms in a changing environment (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Polar research 18 (1999), S. 0 
    Details
    ISSN: 1751-8369
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Geography , Geosciences
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1751-8369.1999.tb00292.x
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    Potential and actual trace gas fluxes in Arctic terrestrial ecosystems (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Polar research 18 (1999), S. 0 
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    ISSN: 1751-8369
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Geography , Geosciences
    Notes: This paper provides an overview of results obtained through a number of studies of actual and potential trace gas exchanges in Eurasian and Greenlandic tundra ecosystems. The chief findings include:i) Long-term accumulation rates of carbon in organic tundra soils, i.e. net uptake of atmospheric CO2, are strongly controlled by simple climatic parameters (mean July temperature, annual precipitation). Warmer and wetter conditions stimulate carbon sequestration rates in Arctic terrestrial ecosystems.ii) The release of carbon through ecosystem respiration is also heavily influenced by climate. However, the release of dead organic soil carbon as CO2 is constraind by the lability of the stored organic compounds. This lability decreases significantly with depth (i.e. age) of the soils; moreover, this in turn decreases the temperature sensitivity of the decomposition process.iii) Methane emissions from typical tundra habitats in northern Eurasia are slightly lower than from seemingly similar habitats in North America although this difference probably can be attributed to the colder climatic setting of the studied sites compared with the general climatic conditions at the North American sites. There is a strong linkage between CO2 exchange, CH4 formation and emission rates in some wet tundra ecosystems.iv) Atmospheric uptake of CH4 occurs in some dry and mesic tundra habitats and there are indications that these uptake rates could be affected negatively by atmospheric nitrogen deposition. Emissions of N2O are rarely seen fromArctic soils but there appear to be a strong potential for denitrification and, hence, N2O release. This might be due to high rates of denitrification during the spring thaw and possibly associated significant releases of N2O in this period.
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    Invited keynote address: The aim of the symposium (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Polar research 18 (1999), S. 0 
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    ISSN: 1751-8369
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Geography , Geosciences
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1751-8369.1999.tb00281.x
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    High resolution climate simulations over the Arctic (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Polar research 18 (1999), S. 0 
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    ISSN: 1751-8369
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Geography , Geosciences
    Notes: The regional atmospheric climate model HIRHAM has been applied to the Arctic. Simulations for the whole year 1990 and for an ensemble of winter months (January of 1985-1995) have been performed. The comparison of the simulations with observational data analyses shows that the general spatial patterns are in good agreement with the data, in both the vertical structure and the annual cycle. For an additional validation of the model results, a multivariate classification of large-scale circulation patterns has been applied to the January ensemble model simulations.
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    Climate states and variability of Arctic ice and water dynamics during 1946–1997 (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Polar research 18 (1999), S. 0 
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    ISSN: 1751-8369
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Geography , Geosciences
    Notes: Recently observed changes in the Arctic have highlighted the need for a better understanding of Arctic dynamics. This research addresses that need and is also motivated by the recent finding of two regimes of Arctic ice - ocean wind-driven circulation. In this paper, we demonstrate that during 1946-1997 the Arctic environmental parameters have oscillated with a period of 10-15 years. Our results reveal significant differences among atmosphere, ice, and ocean processes during the anticyclonic and cyclonic regimes in the Arctic Ocean and its marginal seas. The oscillating behaviour of the Arctic Ocean we call the Arctic Ocean Oscillation (AOO). Based on existing data and results of numerical experiments, we conclude that during the anticyclonic circulation regime the prevailing processes lead to increases in atmospheric pressure, in ice concentration and ice thickness, river runoff, and surface water salinity - as well as to decreases in air temperature, wind speed, number of storms, precipitation, permafrost temperatures, coastal sea level, and surface water temperature. During the cyclonic circulation regime the prevailing processes lead to increased air and water temperatures, wind speed, number of storms,open water periods, and to decreases in ice thickness and ice concentration, river runoff, atmospheric pressure, and water salinity. The two-climate regime theory may help answer questions related to observed decadal variability of the Arctic Ocean and to reconcile the different conclusions among scientists who have analysed Arctic data obtained during different climate states.
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    Numerical simulation of salinity anomaly propagation in the Nordic seas and the Arctic Ocean (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Polar research 18 (1999), S. 0 
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    ISSN: 1751-8369
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Geography , Geosciences
    Notes: We investigate the response of the Nordic seas-Arctic Ocean system to surface freshwater flux anomalies that we regard as typical for long-term atmospheric variability. We employ response experiments with a coupled sea ice-ocean model where we introduce a surface freshwater flux anomaly (A) over the Norwegian Sea and (B) in the Laptev Sea. Case A offers an explanation for the intermediate depth salinity changes observed in the Amundsen Basin. The signal observed there belongs to an original perturbation that, according to the model, occurred around a decade earlier. Salinity fluctuations in the Laptev Sea could play a role in changes in the near surface salinity in the Amundsen Basin.
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    In search of an elusive Antarctic circumpolar wave in sea ice extents: 1978–1996 (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Polar research 18 (1999), S. 0 
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    ISSN: 1751-8369
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Geography , Geosciences
    Notes: For ease in discerning an Antarctic circumpolar wave in the perimeter of the ice pack, we construct a time series of the sea ice extents (essentially the area within the ice perimeter) in 1-degree longitudinal sectors for the period 1978–1996, as observed with the multichannel microwave imagers on board the NASA Nimbus 7 and the DOD (Dept. of Defense) DMSP (Defense Meteorological Satellite Program) F8. F11, and F13 satellites. After converting the time series into complex numbers by means of a Hilbert transform, we decompose the time series of the 360 sectors into its complex principal components (CPCs), effectively separating the spatial and temporal values. Then we decompose the real and imaginary parts of the temporal portions of the first three CPCs (complex principal compenents) by Empirical Mode Decomposition into their intrinsic modes, each representing a narrow frequency band, resulting in a collection of three CPCs for each intrinsic mode. Finally, we reconstruct the data in two different ways. First, we low-pass filter the data by combining all of the intrinsic modes of each CPC with periods longer than two years, which we designate as low-pass filtered. Next, we select the intrinsic mode of each CPC with periods of approximately four years, which we designate the quasiquadrennial (QQ) modes. The low-pass filtered time series shows eastward propagating azimuthal motion in the Ross and Weddell Seas, but no clearly circumpolar motion. The QQ time series, on the other hand, clearly shows castward propagating circumpolar waves, but with occasional retrograde motion to the west.
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    Structure and heat content of the West Spitsbergen Current (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Polar research 18 (1999), S. 0 
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    ISSN: 1751-8369
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Geography , Geosciences
    Notes: The seasonal evolution of the hydrographic structure of the West Spitsbergen Current (WSC) above bottom depths from 300 m to 800 m is discussed based on a modern data set with high spatial resolution. The WSC appears to have a core with high temperature and salinity, linked to the topography in this depth interval, with a width on the order of 10 km. Strong cooling occurs in the autumn, reducing the heat content of the upper 200 m, but advected temperature and salinity maxima survive close to the surface in spring when air-sea exchange and vertical mixing is hampered by sea ice and meltwater.
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    Influence of vascular plant photosynthetic rate on CH4 emission from peat monoliths from southern boreal Sweden (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Polar research 18 (1999), S. 0 
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    ISSN: 1751-8369
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Geography , Geosciences
    Notes: Peat monoliths taken from a boreal peatland system were incubated at two different light intensities to investigate the effect of the photosynthetic rate of vascular plants (Eriophorum angustifolium) on net CH4 emission. The experimental set-up consisted of six replicate monoliths as controls and six where the photosynthetic active radiation (PAR) was reduced by 60%. NEP and total system respiration decreased significantly in response to reduced PAR. No significant changes in CH4 emission were found, but two different trends were noted. Methane emissions from the shaded monoliths initially seemed to be higher than emissions from the controls. After approximately four weeks the trend was reversed. The pattern may have been caused by “leakage” of organic compounds from inactivated roots that fueled CH4 production. It is suggested that a new balanced exchange of potential substrate carbon between the plants and the surrounding peat was established. Comparably less easily degradable carbon compounds would then become available for CH4 production. The fact that there appeared to be an effect of decreased carbon flow on CH4 emission is further supported by a tendency for lower concentrations of organic acids in porewater in the shaded monoliths at the end of the experiment. These results indicate a possible lagtime on the order of weeks before changes in photosynthesis rates and NEP have an effect onCH4 emission rates. Nevertheless it confirms the linkage between CO2 and CH4 cycling in wetland ecosystems.
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    Spatial and temporal variability in the responses of Arctic terrestrial ecosystems to environmental change (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Polar research 18 (1999), S. 0 
    Details
    ISSN: 1751-8369
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Geography , Geosciences
    Notes: This paper compares the responses of two contrasting Arctic ecosystems to climate change simulations: a polar semi-desert (in Svalbard) and a dwarf shrub heath (at Abisko, northern Sweden). These ecosystems are located close to the northern-and southernmost extremes of the Arctic region, respectively. Inmacts of simulated climatic changes were determined through factorial perturbation experiments, where growing season temperature, nutrient availability and water supply were manipulated. The results are compared with the impact of interannual variation in climate on the growth of a keystone moss species, Hylocomium splendens, from the wider circumpolar area. The perturbation studies revealed that current interannual variability in temperature and the temperate tolerance of many species may exceed predicted changes in mean summer temperature over the next century. Arctic ecosystems differed in their responses to environmental manipulations, with the structure of the dwarf shrub health being affected through shifts in competitive hierarchy, potentially leading to lower biodiversity, and the polar semi-desert being affected through invasion, potentially leading to higher diversity. H. splendens showed negative responses to perturbation at the sub-Arctic site, in contrast to the positive relationship between temperature and growth observed in the natural environment. This apparent discrepancy may result from: (i) artefacts arising from the perturbations, such as lower atmospheric relative humidity; (ii) non-equilibrium responses during the relatively short-term perturbation studies and/or (iii) ecotypic variation in the moss population. Thus, caution should be employed when extrapolating from perturbations studies to both longer time-scales and different ecosystems within the Arctic.
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    UV-B induced immunomodulation: a health risk (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Polar research 18 (1999), S. 0 
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    ISSN: 1751-8369
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Geography , Geosciences
    Notes: The depletion in stratospheric ozone and changes in life-styles are likely to lead to an increased exposure to sunlight, including the UV-B waveband. Such irradiation may induce immunomodulation and therefore have adverse effects on human health. Alterations in immune responses could affect not only photocarcinogenesis but also resistance to infections, certain allergies and autoimmunity, and vaccination efficacy. In the present study, the risk of increased UV-B exposure has been estimated with respect to the resistance to a bacterial (Listeria monocytogenes) and a viral (herpes simplex virus) infection. The data indicate that suberythemal UV-B irradiation can have significant effects on immune responses to certain infectious diseases in human subjects.
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    UV-B susceptibility and photoprotection of Arctic Daphnia morphotypes (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Polar research 18 (1999), S. 0 
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    ISSN: 1751-8369
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Geography , Geosciences
    Notes: UV-B tolerance and susceptibility of high Arctic morphotypes of the Daphnia pulexl D. tenebrosa complex were assessed by in situ experiments at Ny-Ålesund, Svalbard (79°N). Animals from local ponds were exposed to ambient light plus additional UV-B from lamps in a greenhouse facility. Taxonomic affinities did not appear as major determinants of UV susceptibility, but a major difference in UV-B tolerance was seen between morphotypes with pigmented carapaces and those without, the latter being far more susceptible. Assays on levels of carotene and the anti-oxidant enzymes catalase and superoxide dismutase did not reveal clear-cut differences between populations, and could not account for the higher tolerance in pigmented populations. Levels of glutathione transferase were higher in the transparent population, however. In the absence of blue light and UV, laboratory reared animals did not reconstitute their carapace melanization after moulting, indicating that short-wave light is the cue for melanin synthesis. Tests on melanized individuals and individuals of the same population reared indoors through 1-2 moults supported the major role of melanin for UV protection. Periods with high UV exposure during hatching of ephippia could induce shifts in morphotype or clonal dominance.
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    UV-B radiation: a health risk in the Arctic? (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Polar research 18 (1999), S. 0 
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    ISSN: 1751-8369
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Geography , Geosciences
    Notes: Seasonal stratospheric ozone depletion in the Arctic has raised the question of whether the associated increases in ultraviolet-B (290-320 nm) constitute a significant health risk in Arctic populations. Increases in skin cancer in Europe and the USA from excess UV-B resulting from ozone depletion have been predicted. Skin cancer is, however, rare in Inuit populations.UV-B also causes a selective down regulation of the immune system which may be a natural regulatory mechanism evolved to prevent autoimmune attack on sunlight-altered skin. The action spectrum for UV-B immunosuppression implicated a unique skin photoreceptor molecule, urocanic acid (UCA), which isomerizes from the trans to the cis isomer on exposure to UV-B, the cis isomer being immunosuppressive. This form of immunosuppression is important in skin cancer and possibly in infectious diseases.The epidemiology of non-Hodgkin's lymphoma shows a relationship with UV exposure, postulated to be via the immunosuppressive effects of UV-B. Cancers which show an excess in Inuit populations include nasopharyngeal and salivary gland cancer. Genetic factors appear to be involved, but these are thought to be virally related cancers possibly associated with the high viral load in these populations. In several studies on non-Arctic populations, salivary gland cancer has been linked to ultraviolet exposure. A potential role for UV-B exposure in these cancers in the Arctic needs to be explored.In view of the high levels of POPS in some Arctic regions, potential interactions between the immunosuppression caused by some of these pollutants and the effects of UV-B need to be investigated.
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    Diffusion of Aqueous Sugar Solutions as Affected by Locust Bean Gum Studied by NMR (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Time domain proton NMR was used to study translational diffusion and molecular mobility of sugar and water molecules in simple aqueous solutions to determine how the addition of hydrocolloid stabilizers affect their mobility. Results showed that addition of Locust Bean Gum (LBG) did not affect the diffusion or mobility of either the sugar or water molecules over distances up to 10μm in unfrozen solutions. The diffusion properties of the sugar and water molecules were not affected by either biopolymer cryogelation or the presence of ice. We hypothesized that retardation of the ice crystal growth rates in aqueous sugar solutions caused by the presence of LBG was not a bulk property of the solution. The most likely cause is a modification of the local interfacial region between the ice crystal surface and the surrounding unfrozen solution.
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    Physical and Molecular Properties of Wheat Gluten Films Cast from Heated Film-Forming Solutions (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effect of heating film-forming solutions on physical and molecular properties of cast wheat gluten (WG) films was determined. Glycerol-plasticized films were cast from alkaline (pH 10), heat-treated (55,75, or 95°C for 10 min) solutions of WG in aqueous ethanol. Protein solubility (PS) of films in water decreased (P〈0.05) with increasing temperature. Gel permeation chromatograms showed reduced extractability of protein fractions other than ω-gliadins in WG films. This reduced extractability was due to disulfide (S-S) bond formation. SDS-PAGE patterns of native WG and WG film samples suggested increased cross-linking through covalent S-S bonds in films from solutions heated at 75 or 95°C. Water resistance in potential packaging applications of WG edible films could be modified by adjusting heat-treating temperature.
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    Firming of Cooked Sweet Potatoes as Affected by Alum Treatment (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Sweet potato slices were cooked for 5 min in distilled water, alum (aluminum potassium sulfate), AICI3 and several pH level buffer solutions. Slices preheated (60°C) in these solutions were boiled in water. The slices cooked at about pH 4 were firmest among those in the range pH 2-pH 12. Firmness was (greatest to least); preheated in alum 〉 preheated in water 〉 cooked in buffer (pH 3.5) 〉AICI3 (pH 3.5) 〉 alum (pH 3.5) 〉 water. Preheating, Al3+ and acid prevented softening of slices. Acid-treated slices were firmer than Al3+ treated slices. Alum contains K+ and S04-2, which accelerate solubilization of pectin, thus slices cooked in alum were softer than those in AICI3. Scanning electron microscopy showed the middle lamella separated when cooked in water but not when cooked in other solutions.
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    Textural Properties of Raw Salmon Fillets as Related to Sampling Method (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Textural properties of raw Atlantic salmon (Salmo salar) fillets from different origin were studied on different locations of the fillets. Three instrumental methods were applied for evaluation of textural properties. Two methods were based on puncture tests, using flat-ended cylinder or spherical probes measuring the hardness of the fillet. The third method was based on cutting the fillet with a blade and measuring the shear force. Hardness and shear force increased from head to tail, and the location below the dorsal fin was found to be most reliable. The shear force method was found to be more sensitive than the puncture methods and best suited for practical application.
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    Respiration Rate of a Dry Coleslaw Mix Affected by Storage Temperature and Respiratory Gas Concentrations (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The respiration rate of dry coleslaw mix at different concentrations of O2 and CO2 was determined in an open flow-through respirometer at 5°C. Product O2 consumption rate fitted an enzyme kinetics model. Vm and Km values of 22.72 mlkg-1h-1 and 1.083 %O2, respectively were calculated. CO2 had an inhibitory effect on respiration rate. The effect of CO2 on respiration gave a good fit with an uncompetitive inhibition enzyme kinetics model (E = 5.11%). Product respiration rate increased with temperature by an Arrhenius type relationship. Activation energies for O2 consumption and CO2 evolution were 74.8 kJ/kg and 84.2 kJ/kg respectively. These results provide information essential for the design and optimization of modified atmosphere packs for this product.
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    Corn Masa and Tortillas from Extruded Instant Corn Flour Containing Hydrocolloids and Lime (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Extruded instant corn flour (EICF) samples with hydrocolloids (gums), such as gum arabic, carboxymethylcellulose (CMC), guar and xanthan and with different concentrations of lime (0.1, 0.2 and 0.3% w/w) were prepared by extrusion. The gums were added before or after thermal processing. The dehydration process followed through the weight loss (WL) in masa, the physicochemical (water absorption capacity (WAC) and WL during cooking) characteristics of masa were optimized to give longer dehydration times and tortillas with good textural (rollability, tensile strength and cutting force) properties. The lowest effective moisture diffusion coefficient (D*) was found in masa samples containing 0.2% (w/w) of lime and 0.5% (w/w) of the xanthan gum added before extrusion. These masas produce tortillas with optimum textural characteristics and highest yields.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb09873.x
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    Yield Stress and Time-dependent Rheological Properties of Mango Pulp (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Mango pulp was tested for time-independent and time-dependent flow properties using a coaxial cylinder rheometer. Mango pulp is a pseudoplastic liquid with yield stress, and exhibits thixotropic properties. The yield stress calculated using the Casson or Bingham plastic models, had markedly higher values than those determined by stress relaxation, controlled stress experiments, or from stress-strain plots. The yield stress of mango pulp tested in this experiment was sensitive to temperature and decreased rapidly as temperature increased. The time-dependent model of Weltman was found to be most applicable (|r| 〈inlineGraphic alt="geqslant R: gt-or-equal, slanted" extraInfo="nonStandardEntity" href="urn:x-wiley:00221147:JFDS1029:ges" location="ges.gif"/〉 0.991, p 〈inlineGraphic alt="leqslant R: less-than-or-eq, slant" extraInfo="nonStandardEntity" href="urn:x-wiley:00221147:JFDS1029:les" location="les.gif"/〉 0.01) for mango pulp.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb12275.x
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  • 47
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    Sodium Chloride and Tripolyphosphate Effects on Physical and Quality Characteristics of Injected Pork Loins (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Whole, boneless pork loins were needle-injected to a final concentration of up to 1.5% NaCl and/or 0.45% sodium tripolyphosphate (STPP) in a 4 × 4 factorial, randomized, complete block design. Percent weight gain, internal meat pH, purge loss, final product yield, cook loss, Warner-Bratzler shear, expressible moisture, and total moisture were determined. Response surface methodology was employed to create regression models and identify optimum ingredient parameters for each characteristic. NaCl and STPP improved weight gain, purge, final product yield, and moisture content. Predicted Warner-Bratzler shear was reduced approximately 50%. A salt-phosphate interaction was observed for weight gain, purge, cook loss, and expressible moisture.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb12278.x
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  • 48
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    Temperature Dependency of Compression Properties of Fish-meat Gel as Affected by Added Starch (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The influence of starch addition on the elastic properties of fish-meat gel was studied by measuring compression and stress relaxation properties and dynamic viscoelasticity. Samples with pregelatinized starch, with and without raw starch, and processed starch were used. Fish-meat gels with starch showed a higher modulus value at 80°C than at 90°C. The gelatinization of starch appeared to be prevented by surimi protein in the fish-meat gel, and so the sample that gelled at 90°C had a lower “packing effect” than the sample that gelled at 80°C. The optimum heating temperature indicated a higher “packing effect” on the surimi protein.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb12279.x
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  • 49
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    Functional, Sensory, and Microbiological Properties of Restructured Beef and Emu Steaks (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Beef and emu steaks were restructured with 5% fibrinogen/0.25% thrombin (F), 0.5% algin/0.5% calcium lactate (A), or 0.5% phosphate/1.5% salt (P). P and A treatments had higher cooked binding strengths and cook yields than the F treatments (P 〈 0.05). The pH and cook yields of restructured emu were higher than beef (P 〈 0.05). Binding strength of emu was lower than beef in all binding systems (P 〈 0.05). F solution had an aerobic plate count (APC) of 39,000/g and increased the microbial count in restructured emu steaks from 940 to 7500/g (P 〈 0.05). Cooking to 60°C reduced APC to 〈 250/g (P 〈 0.05) with progressively greater bacterial kill after cooking to 66°C or 75°C.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb12280.x
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  • 50
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    Starch Conversion During Extrusion as Affected by Added Gelatin (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Waxy maize starch was modified by twin-screw extrusion cooking in the presence and absence of gelatin. X-ray diffraction, microscopy, rheology, and differential scanning calorimetry studies showed that, at constant specific mechanical energy and extruder heater temperatures, the degree of starch conversion decreased with increasing levels of gelatin. It was hypothesized that during extrusion cooking, the gelatin acts as a lubricant, protecting the starch from being converted since more mechanical energy would be dissipated in the gelatin phase than the starch phase.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb12281.x
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  • 51
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    Principal Factor Analysis of Extruded Sorghum and Peanut Bar Changes During Accelerated Shelf-life Studies (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A prototype meal bar of extruded sorghum-peanut wafer with filling and enrobing was subjected to accelerated shelf-life testing at 60°C for 4 wks Samples were withdrawn each week for analyses including slurry pH, Kramer shear texture measures, CIE L*a*b* color, water activity, peroxide values, malonaldehyde content, available lysine, and proximate composition. Principal factor analysis with varimax rotation was used to assess associations of related factors. Six factors accounted for 77.5% of variance. Significant changes occurred with respect to the control over 4 wk storage, particularly in a sharp reduction of pH, and increased pigmentation. Other measures were minimally changed.
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  • 52
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    Polyvinyl Acetate as a High-gloss Edible Coating (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Edible coating formulations were made with food-grade polyvinyl acetate (PVA) dissolved in alcohol-water mixtures. PVA coatings had high gloss and relatively high permeance to O2 and water vapor, and they formed glossy surfaces on chocolate candy, citrus fruit, and apples. Addition of propylene glycol helped to retain coating gloss when the alcohol content of the solvent was reduced to less than 70%. Fresh apples or citrus fruit with PVA coatings had higher internal O2 than fruit with shellac and resin coatings and, consequently, less tendency to ferment and produce alcohol during storage. Fruit with PVA coatings did not whiten or ‘blush’ after contact with water.
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    Photochemical Treatment to Improve Storability of Fresh Strawberries (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: We investigated the effect of pre-storage exposure to shortwave ultra-violet (UV-C) light on the decay and quality of fresh strawberries. Fresh strawberries (cv. Kent, 25% to 50% red) were exposed to UV-C at doses of 0.25 and 1.0 kJ/m2 and stored at 4 °C or 13 °C. UV treatment controlled the decay caused by Botrytis cinerea at both temperatures and extended the shelf-life of the fruits by 4 to 5 d. UV-treated fruits had a lower respiration rate, higher titratable acidity and anthocyanin content, and were firmer than the untreated fruits. The percentage of free sugars increased faster in UV-treated fruits at the beginning of the storage period. A lower electrical conductivity in fruits treated with 0.25 kJ/m2 suggests a slower rate of senescence compared to the control. A higher electrical conductivity observed with 1.0 kJ/m2suggests damage to the fruits. Overall, UV treatment at 0.25 kJ/m2 appears to slow down the ripening and senescence of strawberry fruits stored at 4 °C.
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  • 54
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    Atmospheric Composition and Quality of Fresh Mushrooms in Modified Atmosphere Packages As Affected by Storage Temperature Abuse (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Mushrooms (Agaricus bisporus) were packaged in 4-liter modified atmosphere (MA) containers, and a steady-state atmosphere of 5% and 10% was maintained at 4 °C. Temperature was fluctuated from 4 °C to 20 °C during 12-d storage period in cycles: 2 d at 4 °C followed by 2 d at 20 °C. Temperature increase during fluctuations caused anoxic atmospheres both in O2 (1.5%) and CO2 (22% to 10%). The quality of mushrooms stored under temperature fluctuating regime was severely affected as indicated by extensive browning, loss of firmness, and the level of ethanol in the tissue compared to mushrooms stored at constant temperature. It was clear that temperature fluctuation, even if it should occur once, can seriously compromise the benefits of MA packaging and safety of the packaged produce.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb12285.x
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  • 55
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    Pecan Kernel Breakage and Oil Extracted by Supercritical CO2 as Affected by Moisture Content (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: During supercritical CO2 extraction of oil from pecans, kernel breakage frequently occurs when the depressurization time is short. The purpose of this study was to investigate the effects of initial moisture content of pecan kernels and moisture equilibration time on pecan breakage and oil recovery when extracting with supercritical CO2. Initial pecan moisture content, adjusted to 3.5% to 11.0%, had a significant effect on breakage when using a short depressurization time. With higher pecan moisture, less kernel breakage occurred. Increasing moisture equilibration time from 1 to 48 h reduced kernel breakage and produced an average of 30% more oil during extraction. Moisture content did not significantly affect the amount of oil extracted.
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  • 56
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    Compressive Properties of Whey Protein Composite Gels Containing Fractionated Milkfat (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Compressive properties of composite gels consisting of 13% whey protein isolate (WPI) and 10% to 30% selected milkfat fractions were investigated at different temperatures. Compressive properties of gels were significantly affected by melting properties of the filler. Maximum compressive strength of composite gels was proportional to filler load and proportion of solid lipids. Compressive strength of composite gels was higher than that of WPI-only gels, and the relative increase in hardness ranged from about 5% to 91%. Results indicated that compressive properties of gels were affected by a combined effect of filler load and temperaturedependent influence on compressive properties of matrix, interface, and filler particles.
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  • 57
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    Chlorine Dioxide Treatment of Seafoods to Reduce Bacterial Loads (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Various seafoods were treated with fresh chlorine dioxide (ClO2) solutions (20, 40, 100, and 200 ppm total available ClO2) in 3.5% brine for 5 min, and bacterial loads and sensory quality were evaluated after 0, 3, and 7 d storage on ice. The ClO2 treated groups at each time period had lower bacterial counts than nontreated and brine-treated groups. The differences in bacterial counts were significant, especially for groups treated with 100 and 200 ppm ClO2. Treated ClO2 solutions contained very low or no bacterial loads. Treated red grouper and salmon with 100 or 200 ppm ClO2 developed skin discoloration (lighter color) and a chocolate color in the gills.
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    Referees Needed (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15904.x
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  • 59
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    Reduction of Pathogens Using Hot Water and Lactic Acid on Beef Trimmings (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Beef trimmings from young or mature beef cattle were obtained commercially. Trimmings within age type then were inoculated with about 6.0 log10 CFU/mL of rifampicin-resistant. Escherichia coli O157:H7 and Salmonella typhimurium (ATCC 13311) were randomly assigned to 1 of 3 treatments (control; 95 °C hot water alone, or with 2% L-lactic acid). After treatment, trimmings were ground, held for 0, 14, 28, or 42 d in chub packages at 4 °C, and total aerobic plat counts, E. coli O157:H7, and S. typhimurium counts were determined. Non-inoculated trimmings were also treated and samples were evaluated for pH, fat, moisture, TBA, meat color by colorimeter, and meat color, and odor by trained sensory panels. Trimmings treated with water or hot water plus lactic acid reduced levels of E. coli O157:H7 and S. typhimurium and tended to be darker after treatment. Meat odor in the final product was not affected by treatment.
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  • 60
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    Control of Escherichia coli O157:H7 in Large (115 mm) and Intermediate (90 mm) Diameter Lebanon-style Bologna (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Lebanon bologna raw batter was inoculated with Escherichia coli O157:H7 to achieve a level of 7.5 to 7.9 log cfu/g on MacConkey sorbitol agar, 202 agar, and phenol red agar with 1% sorbitol. Batter was stuffed into 115- or 90-mm dia casings and processed individually in a commercial smokehouse. For both diameter products, a 5-log reduction occurred, regardless of come-up times to reach specific internal temperatures (I.T.) or media used when the fermentation process consisted of 8 h at an I.T. of 26.7 °C, then 24 h at 37.8 °C I.T., followed by 24 h at 43.3 °C I.T.
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    Purification and Characterization of Alkaline Proteinase from Atlantic Menhaden Muscle (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Two alkaline proteinases (A and B) were isolated and found to be composed of homogeneous subunits. These proteinases, A and B, were concentrated 62.9-and 986.5-fold compared to the crude muscle extract, with molecular weights of 707,000 and 450,000, respectively. Both are probably serine type proteinases, and optimum caseinolytic activity was shown at pH 8.0 and 55 °C. Both degraded actomyosin under similar conditions. Enzyme A had higher thermal stability than B. The residual activities of A and B in 3.6% NaCl solution were 95% and 85%. These data suggest that these proteinases are involved in the softening of menhaden surimi gels which occurs during heating at 50 to 70 °C.
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    Purification and Characterization of Proteinase from Atlantic Menhaden Muscle (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Two proteinases (A and B) were isolated from Atlantic menhaden muscle with molecular weights of 112,000 and 90,500 daltons, respectively. Proteinase B had higher activity than A for protein substrates except casein; proteinase B had no caseinolytic activity. Both proteinases hydrolyzed synthetic substrates such as Z-Phe-Arg-NMecand TAME, but not BAEE and BAPNA. Optimum Z-Phe-Arg-NMec hydrolyzing activity was shown at pH 7.4, 40 to 50 °C for both proteinases A and B. Activities of A and B in the presence of 3.0% NaCl were reduced to 71.2% and 62.2%, respectively. Both proteinases were inhibited by 1 mM TLCK, 1 mM benzamidine, 1% egg white, and 1% bovine plasma hydrolysate. Proteinases A and B are most likely tryptic serine type proteinases.
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    Starch Retrogradation and Texture of Cooked Milled Rice During Storage (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effect of storing cooked Bengal and Cypress milled rice at -13, 3, 20, and 36 °C on texture and degree of starch retrogradation was investigated. Cooked rice firmness increased, while stickiness decreased, during storage at -13 and 3 °C. Starch retrogradation, measured with a differential scanning calorimeter, was observed for both cultivars during storage at -13 and 3 °C, but not at 36 °C. At 20 °C, retrogradation occurred in Cypress, but not in Bengal. Starch retrogradation showed positive linear trends with firmness for both cultivars at all storage temperatures (R2= 0.80) and with stickiness for Bengal stored at -13 and 3 °C and for Cypress stored at 3 and 20 °C (R2 = 0.88).
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  • 64
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    Ripening Profiles of Goat Cheese Produced from Milk Treated with High Pressure (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Goat cheeses were made from pasteurized (72 °C, 15 s) and high-pressure (HP)-treated milk (500 MPa, 15 min, 20 °C). At 45 days of ripening, cheeses made from both types of milk were similar in moisture, quality, electrophoretic profiles, water-soluble nitrogen, and total free fatty acid contents. Cheeses made from HP-treated milk had higher pH and salt, matured more quickly, as determined by formation of total free amino acids, and developed strong flavors. Reverse-phase high-performance liquid chromatography showed differences between the peptide profiles of the cheeses. Differences in small peptides and free amino acids indicated a higher extent of proteolysis in cheeses made from HP-treated milk.
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  • 65
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    Formation of α-terpineol in Citrus Juices, Model and Buffer Solutions (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The formation of α-terpineol from its putative precursors in citrus juice (d-limonene and linalool) was investigated in juice, buffers and model solutions. α-Terpineol content was higher in commercial lemon juice than in orange or grapefruit juices. Its content exceeded its taste threshold of 2.5 mg/L in orange juice stored for 1 month at 35 °C. During storage of homogenized model solutions fortified with d-limonene or linalool, α-terpineol was simultaneously formed and degraded, especially at 45 °C and its formation was strongly dependent on pH. Linalool was a more reactive substrate than limonene for α-terpineol formation; the protonation in linalool was faster than in limonene. However, since there was more limonene than linalool in citrus juices, a-terpineol appeared to have been formed to about the same extent from both precursors.
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    Physical and Molecular Properties of Egg-white Lipid Films (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Polyethylene glycol-plasticized films were cast from alkaline (pH 11.25), heated (45 °C for 20 min), aqueous egg white (EW) solutions, with or without (10% or 20% w/w of EW) milkfat (two fractions), oleic acid, or egg yolk lysophospho-lipid (LPL). The lipids did not reduce (P 〉 0.05) film water vapor permeability. Oleic acid increased (P 〈 0.05) tensile strength and elongation, and surface sulfhydryl group (SH) concentrations in EW solutions. Oleic acid probably increased negative charges on EW proteins, unfolding protein chains, and exposing SH groups. LPL also slightly increased (P 〈 0.05) surface SH concentrations in non-heated mixtures. Electrophoretic patterns suggested oleic acid interactions with ovalbumin, ovotransferrin, and lysozyme. No lysinoalanine was in film-forming mixtures based on lysine measurements.
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    Amaranthus Betacyanin Pigments Applied in Model Food Systems (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Amaranthus betacyanin pigments and commercial colorants were evaluated to determine color characteristics and stability at different temperatures in jelly, ice cream, and a model beverage. The betacyanin exhibited brighter color characteristics than red radish anthocyanin, with similar color stability during 20-wk storage (≤ 14 °C) or during the initial 4-wk storage (≤ 25 °C), but was less stable than red radish anthocyanin at 37 °C. The betacyanin was not as stable as synthetic Food, Drug, and Cosmetics Red No. 3 under most storage conditions. Ascorbic acid had a protective effect on Amaranthus pigments. Excessive sucrose (≥ 16%) decreased stability of the pigments. The betacyanin tested may be a feasible natural colorant for jelly, higher pH beverages, and ice cream under selected conditions.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15930.x
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    Growth of Bacillus cereus on Oil-blanched Potato Strips for “Home-style” French Fries (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Fresh cut, oil blanched strips from whole potatoes stored at 7 or 13 °C were inoculated with approximately 3 or 5 log CFU/g Bacillus cereus and incubated at 21 or 26.7 °C for up to 9 h to model handling of “home-style” French fries. Whole potato storage at 13 °C and incubation at 26.7 °C resulted in faster growth than 7 or 21 °C. Frying (2 to 3.5 min at 185 °C) inactivated up to 5.1 log B. cereus spores. Oil blanched potato strips for “home-style” French fries should be stored at £ 21 °C or finish fried or discarded within 3 to 4 h.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15938.x
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    Effects of Eubacterium coprostanoligenes and Lactobacillus on pH, Lipid Content, and Cholesterol of Fermented Pork and Mutton Sausage-Type Mixes (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Pork and mutton sausage-type mixes produced using Eubacterium coprostanoligenes with or without Lactobacillus as starter culture showed changes in pH, cholesterol and lipid content. Viability of E. coprostanoligenes was assessed by culturing samples from each treatment and analyzing for coprostanol, a cholesterol metabolite. The pH and/or cholesterol decreased (P 〈 0.05) in the sausage-type mixes inoculated with E. coprostanoligenes or Lactobacillus or their combinations. Variability in lipid content was observed among and within treatments. Very low (6.2 μg/g dry matter) concentrations of coprostanol were produced in sausage-mixes and cultures except when inoculated with 2.0 g of E. coprostanoligenes (from 8.2 to 130.6 μg/g dry matter).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15937.x
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    Salt-free Miso Fermentation Using Ethanol, Sugars, and Polyols (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Steam-cooked soybeans mixed with rice koji (2:1, w/w) were ground into a fine paste, combined with NaCl or sucrose, and supplemented with ethanol for miso fermentation at 28 °C for 8 wk. In products containing the same concentrations of NaCl and sucrose, proteolytic activities decreased with an increase in ethanol concentration. At the same level of ethanol (7.5% or 15%), protein hydrolysis was highest in products containing 12.5% sucrose and 0% NaCl and lowest in products containing 0% sucrose and 12.5% NaCl. NaCl enhanced and sucrose reduced the effects of ethanol on inhibition of koji proteases. A salt-free fermentation was achieved using 15% ethanol and 12.5% sucrose. When sucrose (12.5%) was substituted by glucose, fructose, sorbitol, or glycerol and supplemented with 15% ethanol, prevention of protease inactivation by ethanol was similar to that with sucrose.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15940.x
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  • 71
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    Fumonisin B1 Production and Growth of Fusarium moniliforme and Fusarium proliferatum on Maize, Wheat, and Barley Grain (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Two isolates each of Fusarium moniliforme and Fusarium proliferatum isolated from maize were compared for growth and fumonisin B1 production on maize, wheat, and barley extract agars and on irradiated maize, wheat, and barley grain in relation to water availability and temperature. Growth rates of both Fusarium spp. were similar or higher on wheat and barley than on maize extract agar. Regardless of temperature, all isolates produced fumonisin B1 only on irradiated maize grain, but not on wheat or barley. This might be a reason for the low natural occurrence of fumonisins on those grains.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15941.x
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  • 72
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    In Vitro Digestion/Caco-2 Cell Culture Model to Determine Optimal Ascorbic Acid to Fe Ratio in Rice Cereal (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The objectives were to determine if adding ascorbic acid (AA) to rice cereal enhanced iron availability, and if so, the best ratio of AA to Fe to maximize Fe availability. Also, we sought to determine whether mixing rice cereal with apple juice fortified with AA, compared to mixing it with water, would increase Fe availability. An in vitro digestion/cell culture model was used. Iron availability was increased at an AA:Fe molar ratio of 0.8:1 and maximal at 1.6:1. Mixing apple juice with rice cereal to approximate an AA:Fe ratio of 1.2:1 did not enhance Fe availability. Results indicate that factors in the apple juice offset any enhancement effects of AA on Fe availability.
    Type of Medium: Electronic Resource
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  • 73
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    β-Carotene and Ascorbic Acid Retention in Fresh and Processed Vegetables (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Broccoli, carrots, and green beans (grown in 2 consecutive years) were randomly divided into 3 treatments: fresh-refrigerated (F-R), frozen (FZ) or canned (C) (carrots only). FZ or C vegetables were processed within 24 h and stored for up to 1 yr. F-R vegetables were held at 4 °C for 3 wk (broccoli and green beans) or 6 mo (carrots). Trans b-carotene (Tb-C) and total ascorbic acid (AA) were determined at specified times, before and after microwave cooking. Vitamin content differed between years due to environmental conditions. Blanching resulted in AA loss, but retention remained stable after freezing broccoli and green beans. F-R green beans lost 〉90% AA after 16 d storage. Linear decreases in AAwere found in most F-R or FZ vegetables. Tb-C decreased slightly during freezer storage. Reductions in Tb-C occurred in canned carrots. Microwave cooking had minimal effects on AA or Tb-C.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15943.x
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  • 74
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    Relative Effects of Ingredients on Cake Staling Based on an Accelerated Shelf-life Test (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: An accelerated shelf-life test was developed to estimate the texture of devil's food cake stored 21 d at 21 °C, by studying the effects of packaging film water permeability and storage temperature over time. Best results were obtained after 7 d at 34 °C with low water permeability films. The test was used to determine the effects of 28 ingredient combinations on the incidence of cake staling. Staling was greatly reduced by partly replacing shortening with butter and glucose with sucrose. To a lesser extent, replacement of natural cocoa with dutched cocoa and use of high concentrations of fats, sugars, egg whites, or sodium bicarbonate also slowed staling rate.
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  • 75
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    ERRATUM NOTICE (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15945.x
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  • 76
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    New Line Intersection Procedure for the Equivalent Point Method of Thermal Evaluation (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A new Line Intersection (LI) procedure for determining sterilization value (Fo) and quality or nutrient retention (cook value: Co) was developed using the original Equivalent Point Method (O-EPM). Analysis of 30 conventional and 5 simulated thermal curves showed excellent agreement between Fo values determined by the new LI method and the traditional General Method (GM). The new LI method performed better than the O-EPM in yielding more accurate estimates of Fo and Co values as shown by the relatively low errors. The difference between Fo (GM) and Fo (LI) expressed as percent of Fo (GM) for conventional curves ranged from -0.01% to 0.78% while that between Fo (GM) and Fo (O-EPM) ranged from -0.18% to 38.78%. Similar results were obtained for Co values.
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    Primers for Amplifying an Alanine Racemase Gene Fragment to Detect E. coli Strains in Foods (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Specific oligonucleotide primers for detecting Escherichia coli in various foods were designed based upon the conserved sequences of the E. coli air gene from positions 322 to 345 and from 664 to 687. Bacteria and food samples were treated at 100°C for 10 min in 1% Tween 20 containing 5% NaCl and 1 mM EDTA, then used as templates for polymerase chain reaction (PCR). The oligonucleotide primers were specific to E. coli, except for Shigella species, when tested with 67 strains of E. coli, including such serotypes as O157:H7 and O111, and 32 strains of non-E. coli species. The oligonucleotide primers could prove useful for detecting E. coli in beef, chicken, pork, tomato, soybean, potato, cow's milk, and egg.
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    Antiplasticization by Water in Reduced-Moisture Food Systems (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Antiplasticization of synthetic glassy polymers by low-molecular weight diluents at low concentrations is a well-known phenomenon which leads to increased rigidity rather than flexibility of the polymer-diluent blends. Based on the food polymer science approach, we hypothesized that increases (rather than decreases) in modulus and brittleness, commonly observed when certain solid food systems are humidified from the dry state, are synonymous with antiplasticization by water. Sugars and polyols, important components of foods, behave in much the same manner as water in acting as either antiplasticizers or plasticizers of food polymer systems. Several mechanisms may be involved in antiplasticization by low-molecular mass diluents. Simultaneous changes in various physical properties, resulting from antiplasticization or plasticization by water and other diluents, may profoundly influence the quality and acceptability of food products.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15088.x
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  • 79
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    Sugars and Free Amino Acids in Stored Russet Burbank Potatoes Treated with CIPC and Alternative Sprout Inhibitors (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Glucose, fructose, sucrose and free amino acids were measured in stored Russet Burbank potatoes treated with sprout inhibitors isopropyl-N-(3-chlorophenyl) carbamate (CIPC), 1,4-dimethylnaphthalene (DMN), cineole and salicylaldehyde. Storage effects on sugar and amino acid contents were dependent on the specific sprout inhibitor. Salicylaldehyde treatment (200 ppm) produced a rapid increase of reducing sugar content and a greater amount of free amino acids than other treatments. A smaller amount of tyrosine was found in DMN (40 ppm) treated tubers compared to all other treatments. After 16 wk at 7°C, all potatoes treated with inhibitors had 10.5–11.8 mg/g dry weight reducing sugar content which would be considered acceptable for French fry processing.
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    Composition and Physicochemical Properties of Chevon Patties Containing Oat Bran (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Chevon (goat) meat-based patties were formulated with oat bran (15–50% w/w) and evaluated for nutrient content and physicochemical properties. Moisture, fat, and protein decreased with increased oat bran. Patties containing oat bran had higher concentrations of unsaturated fatty acids and lower cholesterol. Additions of oat bran also reduced sodium and zinc. Soluble and insoluble fiber content of patties increased, while cooking loss and shear force of patties decreased with increased oat bran. Nutritional value of patties was enhanced with minimal composition and texture changes at 15 or 20% oat bran addition.
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    Milk Alkaline Phosphatase Purification and Production of Polyclonal Antibodies (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Purification was by electroelution from native polyacrylamide gels or by sequential use of three columns. Electroelution was faster and resulted in a higher yield (23.4 vs 1.6%) than column purification. The enzyme had a molecular mass of 187 kDa, and the isoelectric point ranged from 5.4 to 6.0. ALP purified by electroelution was used as the antigen to immunize rabbits for polyclonal antibody (PAb) production. Western blot analysis showed that PAbs cross-reacted with bovine milk and placenta ALP, but did not cross-react with ALP from calf or bovine intestinal mucosa, Escherichia coli or with other milk proteins.
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    Protease Activities in Raw Milk Determined Using a Synthetic Heptapeptide Substrate (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A synthetic heptapeptide (H-Pro-Thr-Glu-Phe-[p-nitro-Phe]-Arg-Leu-OH) was used as substrate for detection and assay of cathepsin D in raw bovine milk. Cathepsin D produced a specific peptide, as detected by HPLC analysis of peaks for product and substrate. On incubation of acid wheys from milk samples with the substrate, three hydrolysis products were detected and bonds cleaved were identified by mass spectrometry. Inhibition studies were performed to identify enzymes responsible for the hydrolysis. One activity was cathepsin D and production of another peptide was inhibited by cysteine protease inhibitors, suggesting cysteine protease activity in milk.
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    Supercritical CO2 Extraction for Total Fat Analysis of Food Products (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Supercritical CO2 extraction (SFE) is a promising alternative to solvent extraction for the measurement of total fat in food products. Total fat was extracted by SFE from samples of food products of different compositions and fat contents. Results using SFE were statistically compared with those using standard methods. This feasibility study showed very promising results. A suitable method was developed for analysis of full milk powder and dietetic milk powder and recoveries were 97.4 and 98.4% respectively. The content of the major fatty acids of fat extracted with SFE was similar to that of Röse-Gottlieb solvent extraction.
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    Optimizing Cholesterol Removal in Cream Using β-Cyclodextrin and Response Surface Methodology (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Average cholesterol reduction increased as β-cyclodextrin concentration increased, regardless of other factors. The process was optimized using RSM. When β-cyclodextrin addition was 10%, the effect of stirring speed was more noticeable than that of stirring time. When stirring speed was at 1,600 rpm, 94.2% of cholesterol was reduced in 30 min. When stirring time was 20 min, the cholesterol was reduced 97.99% using 15%β-cyclodextrin. When stirring speed was 1,200 rpm, the effect of β-cyclodextrin addition was greater than that of stirring time. Although the percentage of cholesterol reduction varied with different factors and conditions, about 94% of cholesterol was removed from cream.
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    Fat Reduces Volatiles Production in Oil Emulsion System Analyzed by Purge-and-Trap Dynamic Headspace/Gas Chromatography (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Release of volatiles in oil emulsion systems containing various fat contents was determined using purge-and-trap dynamic headspace/gas chromatography. Oil emulsions were prepared using 0, 0.5, 1, 2, 4, or 8% oil, and a standard mixture was prepared using hydrocarbons, aldehydes, ketones, and alcohols. Fat content in oil emulsions reduced the volatility of added volatile standards, and the amount of volatiles released from oil emulsion correlated negatively with fat content (r2= 0.92 in total volatiles). Among these tested, the volatilization of ketones was least influenced by fat content. The release of nonpolar hydrocarbons was not influenced but polar compounds (aldehydes, ketones, and alcohols) were greatly influenced by water.
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    Myofibril-Bound Serine Proteinase (MBP) and its Degradation of Myofibrillar Proteins (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Proteolysis of a myofibril-bound serine proteinase (MBP) from carp Cyprinus carpio on myofibrillar proteins and their gel formation ability were investigated. MBP readily decomposed myosin heavy chain as indicated by SDS-PAGE. In the preparation of kamaboko, the gel formation ability was diminished by addition of MBP. The optimum degradation temperatures of MBP to myosin heavy chain in myofibril and kamaboko gel were 55°C and 60°C, respectively. The degradation effects of MBP on actin, α-actinin and tropomyosin were studied by the immunoblotting method. Because of its myofibril-bound and myofibrillar protein degradation characteristics, MBP was regarded as the proteinase most probably involved in the modori effect.
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    Gelling Temperatures of Gellan Solutions as Affected by Citrate Buffers (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Effects of citrate buffers at pH 3.5 and 5.0 on gelling temperatures of gellan solutions with 0.4–1.8% gellan and 1.5–60 mM Ca2+were studied. Partial dissociation of the carboxyl groups in gellan polymer in pH 3.5 solutions resulted in weakened gels. The pH 3.5 buffer exhibited weak chelating ability for Ca2+. The gelling temperature of gellan solutions at pH 3.5 was quantitatively related to polymer and cation concentrations using a similar model to that for gellan water solutions. The pH 5.0 buffer exhibited strong chelating ability. Gelling temperatures at pH 5.0 were generally lower than those at pH 3.5, except at low calcium concentrations.
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    Starch Gelation Process Observed by FT-IR/ATR Spectrometry with Multivariate Data Analysis (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: For directly observing changes related to the gelation process of starch, IR spectra of starch in water while heating were obtained using FT-IR/ATR spectrometry. Relationships between gelation and spectral changes were examined using factor analysis, evolving factor analysis (EFA) and three-way principal component analysis (PCA). Absorption at 3300 and 1610 cm-1 decreased with temperature but absorption at 1000 cm-1 increased. The factor score plot patterns of amylose, amylopectin and rice starches were similar but those of potato and corn starches were unique. EFA indicated variances relating to changes caused in starch and water as different factors. Loadings of the starch component 2 in three-way PCA correlated with starch granule sizes.
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    Muscle Firmness and Structure of Raw and Cooked Arrow Squid Mantle as Affected by Freshness (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Changes in firmness and structure of arrow squid (Loligo bleekert) mantle muscle during refrigeration (5°C) were studied. Shear force of raw mantle decreased sharply between 3 and 9 h refrigeration after killing. Light microscopic observations showed many pores between muscle cells in the softened raw samples. Transmission electron microscopic observations suggested that the spaces appeared as a result of detachment of muscle cells from connective tissues. After cooking the stored raw muscle, the shear force and muscle structure were almost the same for samples with different storage times. Freshness had an influence on raw squid muscle firmness and structure but not on cooked muscle.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15105.x
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  • 90
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    Thermal Pasteurization Effects on Color of Red Grapefruit Juices (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Changes in color due to thermal pasteurization of two cultivars of red grapefruit juice were studied. Juices were pasteurized at 91°C using a plate heat exchanger. Apparently, thermal pasteurization changed all three color parameters (CIE L*, a*, b*) in the juice, causing a slight color shift towards lighter and brighter. Thermal pasteurization especially affected CIE b* value and chroma in juice. The reflectance spectrum in the visible region (400 nm to 700 nm) clearly showed changes in spectral distribution of light reflected from juice after pasteurization. There were no changes (P〉0.05) in major carotenoid pigments (β-carotene and lycopene) in the juices after pasteurization.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15106.x
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  • 91
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    Pasta-Like Product from Pea Flour by Twin-Screw Extrusion (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effects of extrusion parameters on the characteristics of a pasta-like product were investigated. Increasing moisture content of the dough decreased brightness, bulk density, cooking loss and stickiness, but increased cooking time and firmness. Raising the barrel temperature increased cooking time, firmness and stickiness, but brightness, bulk density and cooking loss decreased. Increasing the screw speed increased cooking time, cooking loss, firmness and stickiness, but decreased brightness and bulk density. The product exhibited superior integrity, flavor, and texture after cooking, and less change after overcooking, compared to pasta-like products prepared from pea flour using a conventional pasta extruder.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15108.x
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  • 92
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    Thermal Aggregation and Dynamic Rheological Properties of Pacific Whiting and Cod Myosins as Affected by Heating Rate (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Thermal aggregation of cod myosin and Pacific whiting myosin were compared at different heating rates. Turbidity of Pacific whiting started to increase at 30°C and decreased at 〉50°C, and fluorescence intensity of ANS-myosin of both species was greater at slower heating rates at 20–80°C. Storage modulus (G′) of cod myosin gradually increased as temperature increased resulting in more elastic gel at slower heating rates. G′ of whiting myosin rapidly increased at 30°C, maximized at 45–48°C and decreased afterward. The onset temperature of a decreased G′ shifted from 45°C to 49°C as heating rate increased from 0.5 to 2°C/min. Whiting myosin heated at 2°C/min retained more myosin heavy chain.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15109.x
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  • 93
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    Rapid Method for Determining Optimum Coagulant Concentration in Tofu Manufacture (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Four methods of determining optimum coagulation levels in tofu manufacture were compared. Full-fat soyflakes were used to produce 5% solids soymilk. Each soymilk batch was coagulated with calcium sulfate dihydrate (0.000–0.0450 N). Electrical conductance of the coagulating batches was recorded at 72°C and 21°C. Coagulated batches were pressed to make tofu and whey volume, pH, transmittance (400 nm) and tofu composition were measured. Whey transmittance and conductance correlated with coagulant concentration (r=0.87). Tofu yield, conductivity, and absorbance data were also related. Measuring the conductance of the coagulating soymilk was faster than obtaining pH and spectrophotometric values. Conductivity and transmittance could be used to optimize tofu coagulation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15110.x
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  • 94
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    Electronic Resource
    Heat Transfer Coefficients on Cakes Baked in a Tunnel Type Industrial Oven (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Using an h-monitor, surface heat flux and effective surface heat transfer coefficients were evaluated during baking of two cakes in a tunnel-type multi-zone industrial oven. An average 75–80% of total heat flux was counted as radiation heat. Air-mass temperature outside the boundary layer was determined from the experimental temperature profiles over the h-monitor top plate. In the range of baking temperatures (186–22 5°C), relative air velocities (0.02-0.437 m/s) and absolute humidities (0.0267–0.0428 kg H2O/kg dry air) heat transfer coefficients were 20 to 48.0 W/m2K. A simple regression model was developed based on experimental data.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15111.x
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  • 95
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    Water Vapor Permeability of Whey Protein Emulsion Films as Affected by pH (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The water vapor permeability (WVP) of whey protein isolate-beeswax emulsion films was investigated as related to pH. Lower WVP was observed for films cast from solutions at pH 7.0. When pH of the film-forming solution was lowered, resulting film WVP increased. At the isoelectric point, WVP was the highest. As pH of the emulsion approached pI, a sharp change in viscosity occurred due to an increase in protein aggregation. This increase in viscosity probably lowered lipid mobility and reduced interconnectivity among lipid droplets, resulting in the higher WVP. For minimum WVP, such films should be applied at pH different from pI.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15112.x
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  • 96
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    Cloud Stabilization of Orange Juice by High Pressure Processing (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: High pressure processing (HPP) was investigated as a means to preserve cloud in freshly squeezed orange juice. Cloud loss is a major quality defect in orange juice, and methods of preserving cloud without the extreme temperatures used in commercial pasteurization are desirable. Pressures from 500 to 900 MPa were investigated at dwell times of 1 sec, 1 min and 10 min. Higher pressures and longer processing times were more effective at preserving cloud, while all treatments yielded a microbially stable product. A 90-day shelf life under refrigeration conditions could be achieved using pressures of 700 MPa and higher combined with treatment times of 1 min.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15113.x
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  • 97
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    Electronic Resource
    Empirical and Dynamic Rheological Data Correlation to Characterize Melt Characteristics of Imitation Cheese (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Imitation cheese was manufactured with various levels of pre-gelatinized maize starch. Melt characteristics were assessed by an empirical melt test, based on the Olson and Price method. Using dynamic rheology, the storage modulus (G′), the loss modulus (G”) and the loss angle (tan δ) were measured as a function of temperature (22-100°C). Melt-ability decreased with increasing levels of starch. Maximum tan δ values and the temperature at which they occurred decreased with increasing starch levels. A high correlation (r2=+0.96) was found between the maximum tan δ values and melt-ability as assessed by the empirical method. Tan δ may be a useful indicator of imitation cheese melt-ability.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15114.x
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  • 98
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    Electronic Resource
    Measurement of the Thermal Conductivity of Foods at High Pressure (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The line heat source probe method, widely used for determining thermal conductivity of food materials, was applied in a pilot scale high-pressure unit and the possibility of extending this technique to pressures up to 400 MPa was investigated. Commercially canned tomato paste and apple pulp were used as test products. Probes were calibrated to 1.5% agar gel. A probe specific pressure- and temperature-dependant calibration factor was applied. The accuracy at high-pressure was similar to published values. Given the simplicity of the method, this approach seems very promising for determining thermal conductivity of foods over a range of pressures and temperatures.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15116.x
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  • 99
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    High Pressure Effects on Gelation of Surimi and Turkey Breast Muscle Enhanced by Microbial Transglutaminase (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: High pressure effects on the strength (stress) and elasticity/deformability (strain) of surimi and turkey breast meat gels containing microbial transglutaminase (TGase) were evaluated. Pressurization of muscle proteins at 4°C prior to incubation at 25°C or 40°C (setting) increased gel strength 2–3 fold in uncooked surimi gels, but not in uncooked turkey gels. However, pressurization at 40°C or 50°C prior to setting increased the strength of turkey gels. Similar effects of prior pressurization, but of lesser magnitude, occurred in gels formed by directly or subsequently (following setting) cooking at 90°C. SDS-PAGE confirmed that myosin crosslinking occurred due to TGase activity during the setting treatment, which had survived prior pressure treatment. High pressure rendered protein substrates more accessible to TGase thereby enhancing intermolecular cross-link formation and gel strength.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15115.x
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  • 100
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    Bifidobacterium longum Survival During Frozen and Refrigerated Storage as Related to pH during Growth (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Four strains of Bifidobacterium longum were grown at pH 5.5, 6.0, 6.5 and 7.0 and evaluated for survival and bile tolerance during frozen and subsequent refrigerated storage in milk. There were no reductions in cell numbers following initial freezing. There were effects for strain, pH and storage for three of the four strains of B. longum du ring storage at 5°C in milk. Bifidobacterium longum S9 was more stable than other strains in that no losses occurred, regardless of pH during growth. Results were variable for strains II, III, and ATCC 15707 grown at the various pH levels. Bifidobacterium longum S9 did not lose bile resistance during refrigerated storage as the other three strains did.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15117.x
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