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  • Blackwell Publishing Ltd  (6,536)
  • 1995-1999  (6,536)
  • 1990-1994
  • 1999  (3,266)
  • 1998  (3,270)
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  • 1995-1999  (6,536)
  • 1990-1994
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  • 1
    Electronic Resource
    Electronic Resource
    REFEREES FOR THE SINGAPORE JOURNAL OF TROPICAL GEOGRAPHY OCTOBER 1997 TO SEPTEMBER 1998 (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Singapore journal of tropical geography 19 (1998), S. 0 
    Details
    ISSN: 1467-9493
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Geography
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1467-9493.1998.tb00263.x
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  • 2
    Electronic Resource
    Electronic Resource
    Announcements (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Singapore journal of tropical geography 19 (1998), S. 0 
    Details
    ISSN: 1467-9493
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Geography
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/1467-9493.00039
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  • 3
    Electronic Resource
    Electronic Resource
    CRITICAL ISSUES IN A CRITICAL ERA: TOURISM IN SOUTHEAST ASIA (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Singapore journal of tropical geography 19 (1998), S. 0 
    Details
    ISSN: 1467-9493
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Geography
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1467-9493.1998.tb00255.x
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  • 4
    Electronic Resource
    Electronic Resource
    CITY OF WOMEN, CITY OF FOREIGN MEN: WORKING SPACES AND RE-WORKING IDENTITIES AMONG FEMALE SEX WORKERS IN BANGKOK'S TOURIST ZONE (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Singapore journal of tropical geography 19 (1998), S. 0 
    Details
    ISSN: 1467-9493
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Geography
    Notes: In this paper I propose that spatially-informed and agency-centred treatments of prostitution as a practice can fruitfully highlight the moral and symbolic economies operating in the lives of women as they engage and disengage with prostitution in the tourist sex trade zones of Bangkok. By reexamining and re-contextualising the practices of prostitution in terms of interacting spatial/socio-cultural fields, we can gain more useful insights than heretofore obtained through a mono-dimensional political economy or gender-culture framework. We must accept that women sex workers are part of the geography of socio-economic transformation, responding to the centralisation and expansion of key sectors of the Thai economy. I conceptualise this broader geography as involving “oscillation” between urban and rural “places” (which represent key “fields” of value), and at the level of the city (and the tourist leisure infrastructure) as “movement” between different work sites and “arenas” of identity formation. Within this complex of circulation and engagement, women strategise to maximise what may be described as survival and status resources (conversion of income into cultural capital) aiming towards recovery of meaningful self-identity.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1467-9493.1998.tb00256.x
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  • 5
    Electronic Resource
    Electronic Resource
    TOURISM SPACE IN MANGGARAI, WESTERN FLORES, INDONESIA: THE HOUSE AS A CONTESTED PLACE (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Singapore journal of tropical geography 19 (1998), S. 0 
    Details
    ISSN: 1467-9493
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Geography
    Notes: Recent research on how tourism has affected indigenous culture has steered away from the idea of “impact” and the disappearance of traditional culture to emphasising how local culture is created and negotiated within the context of tourism. This paper uses the latter approach, focusing on the way tourism is used in Western Flores to “authenticate” culture. The argument is that interaction with foreigners has opened up new ideas about what is “authentic” and “legitimate”, and therefore has created new spaces for contestation and negotiation. The development of tourism in Manggarai, the largest regency on Flores, has stimulated a number of villagers to rebuild traditional style houses as an attempt to attract foreign visitors. A few of these cases are examined here to show how the status of these houses is negotiated and contested within the context of a number of different ideas about authenticity.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1467-9493.1998.tb00258.x
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  • 6
    Electronic Resource
    Electronic Resource
    MEGADEVELOPMENT IN MALAYSIA: FROM HERITAGE LANDSCAPES TO “LEISURESCAPES” IN MELAKA'S TOURISM SECTOR (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Singapore journal of tropical geography 19 (1998), S. 0 
    Details
    ISSN: 1467-9493
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Geography
    Notes: In Malaysia, state promotion of tourism as a main component of service sector expansion and foreign exchange earnings has compelled government at all levels to facilitate leisure industry development. Even in the relatively small state of Melaka, where its historic landscapes constitute significant heritage tourism resources, development projects for theme parks and golf resorts have proliferated. This analysis examines Malaysian tourism development through an evaluation of the diverse tourism sectors in Melaka town and state—heritage, theme park, golf resort, and ecotourism—to demonstrate how the developmental contexts of national and international economic restructuring, combined with regional tourism demand for activity-oriented leisure, have rationalised large-scale, high-cost, environmentally-sensitive real estate development projects. In the process, authentic natural and historic landscapes have been rapidly forsaken for ersatz “leisurescapes” where both domestic and foreign tourists consume representations of diverse symbolic worlds.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1467-9493.1998.tb00257.x
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  • 7
    Electronic Resource
    Electronic Resource
    LINKING ECOTOURISM AND BIODIVERSITY CONSERVATION: A CASE STUDY OF DOI INTHANON NATIONAL PARK, THAILAND (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Singapore journal of tropical geography 19 (1998), S. 0 
    Details
    ISSN: 1467-9493
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Geography
    Notes: Ecotourism, or tourism that promotes conservation, does not occur in isolation, but as part of an interdependent system. Based on a case study at Doi Inthanon National Park, Thailand, this study outlines a conceptual framework for such a system, placing biodiversity conservation in the context of other major tourism components, including tourists, ecotourism infrastructure, protected areas and local people. In an interactive way, each component affects the conservation of biodiversity. Based on a tourist survey and participant observation, we examine the interrelationships among the key tourism components and potential changes over time. Several environmental, social, economic and educational effects illustrate the complex nature of the ecotourism-conservation relationship. Recommendations to increase conservation benefits from ecotourism are provided.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1467-9493.1998.tb00259.x
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  • 8
    Electronic Resource
    Electronic Resource
    BOOK REVIEWS (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Singapore journal of tropical geography 19 (1998), S. 0 
    Details
    ISSN: 1467-9493
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Geography
    Notes: Book reviewed in this article:Tourism and Sustainability: New Tourism in the Third World. Martin Mowforth and Ian MuntTourism and Politics: Policy, Power and Place. Colin Michael HallTourism and Economic Development in Asia and Australasia. Frank M. Go and Carson L. Jenkins (eds.), Tourism, Leisure, and Recreation SeriesIsland Tourism: Trends and Prospects. Douglas G. Lockhart and David Drakakis-Smith (eds.)Gender, Work and Tourism. M. Thea Sinclair (ed.)Place Matters: Gendered Geography in Victorian Women's Travel Books about Southeast Asia. Susan Morgan
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1467-9493.1998.tb00262.x
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  • 9
    Electronic Resource
    Electronic Resource
    REFLECTIONS UPON THE STATE OF ASIAN TOURISM (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Singapore journal of tropical geography 19 (1998), S. 0 
    Details
    ISSN: 1467-9493
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Geography
    Notes: This paper addresses the implications of the Asian economic crisis for tourism. The nature of the crisis is discussed briefly and its occurrence at a time of previously rapid regional growth in tourism is pointed out. It is argued that effective demand diminished at a time when supply was increasing. In the short term, reductions in regional travel and spending have been widespread and not confined to Southeast Asia. In the longer term, reduced real prices will make Asian destinations highly competitive in long-haul markets provided that the quality of products is maintained. The crisis emphasises the need to examine tourism planning initiatives, to acknowledge that the tourism product consists of more than the provision of quality accommodation, and to give greater attention to product differentiation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1467-9493.1998.tb00261.x
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  • 10
    Electronic Resource
    Electronic Resource
    TOURISM, GLOBALISATION AND CRITICAL SECURITY IN MYANMAR AND THAILAND (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Singapore journal of tropical geography 19 (1998), S. 0 
    Details
    ISSN: 1467-9493
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Geography
    Notes: This paper seeks to articulate recent debates on globalisation and critical security with the process and local impact of international tourism development in Thailand and Myanmar (Burma). It argues that, although tourism is an important manifestation of the globalisation phenomenon, its impact on host societies is very much dependent upon the influence of local institutions and actors. Hence, the enquiry will focus principally upon the “global-local interface”. The impact of tourism is viewed within the “new security” framework which involves broadening the notion of security beyond its traditional focus on military issues and inter-state relations into such realms as economic, environmental and societal security with a strong emphasis on sub-national situations. Using empirical examples of forced labour and human rights in Myanmar, the HIV/AIDS crisis and societal insecurity in Thailand and Myanmar, and the environmental impact of golf tourism in Thailand and elsewhere, the paper attempts to show how the perceived macro-level benefits of active tourism promotion are frequently traded off against significant, and occasionally severe, negative local security impacts. How such a situation occurs will be the principal focus of this investigation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1467-9493.1998.tb00260.x
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  • 11
    Electronic Resource
    Electronic Resource
    Editorial: A 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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  • 12
    Electronic Resource
    Electronic Resource
    Editorial: a radical approach (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Economic affairs 18 (1998), S. 0 
    Details
    ISSN: 1468-0270
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Economics
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/1468-0270.00118
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  • 13
    Electronic Resource
    Electronic Resource
    Road pricing and the ‘new deal for transport’ (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Economic affairs 18 (1998), S. 0 
    Details
    ISSN: 1468-0270
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Economics
    Notes: There are several good reasons why motorists should be charged for using roads, and it is important to understand these and to distinguish between them.Alternatives, however attractive, fail to stand up to close scrutiny. The change of government attitude showed in the recent White Paper is to be welcomed, but of the three specific proposals, two are questionable. Road pricing should not be used as a major welfare tool.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/1468-0270.00123
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  • 14
    Electronic Resource
    Electronic Resource
    Implementing road-use pricing by stealth (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Economic affairs 18 (1998), S. 0 
    Details
    ISSN: 1468-0270
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Economics
    Notes: The recent White Paper indicates the start of serious attention to the use of road-use pricing, while the hard edge of the argument is to be found in the Treasury's Comprehensive Spending Review. What has yet to be examined is the problem of equipping the nation's vehicles with the necessary devices, effective for the purpose over the whole country. This could be done by replacing the paper ‘tax disc’ with a standardised electronic tag - carrying stored credit-units - which could provide for road-use payments as and where they come to be introduced.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/1468-0270.00124
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  • 15
    Electronic Resource
    Electronic Resource
    Inflation is not dead: sweet and sour spots in the business cycle (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Economic affairs 18 (1998), S. 0 
    Details
    ISSN: 1468-0270
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Economics
    Notes: This paper considers whether the current low inflation rates in the UK are due to‘the death of inflation’(because of structural changes to the economy, as claimed in a recent book) or should instead be interpreted as part of a business cycle which is largely monetary in origin.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/1468-0270.00075
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  • 16
    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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  • 17
    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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  • 18
    Electronic Resource
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    Persistent Differences in Well-Being Between Appalachian Subregions (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Growth and change 29 (1998), S. 0 
    Details
    ISSN: 1468-2257
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Geography , Economics
    Notes: Previously it was reported that regional variations in well-being (poverty, per capita income, and family income) among Appalachian counties did not originate from regional variations in urbanization, but from regional differences in well-being among nonmetropolitan counties. It was argued that southern Appalachian counties had higher levels of well-being at the end of the 1980s because nonmetropolian counties in southern Appalachia experienced greater economic growth during the 1980s than did nonmetropolitan counties in other Appalachian regions. In this paper these data are reanalyzed to test to what extent the original findings are affected by the presence (and failure to control) spatial autocorrelation. Using a spatial lag model it is shown that correcting for spatial autocorrelation statistically altered the original results. However, substantively, the conclusions from the original analysis did not change: regional differences in county well-being in Appalachia are largely the product of regional differences among nonmetropolitan counties, even after correcting the model for spatial autocorrelation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1468-2257.1998.tb00030.x
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  • 19
    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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  • 20
    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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  • 21
    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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  • 22
    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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  • 23
    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.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb09867.x
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  • 24
    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.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb09870.x
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  • 25
    Electronic Resource
    Electronic Resource
    Calcium Compounds to Improve Gel Functionality of Pacific Whiting and Alaska Pollock Surimi (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effect of calcium compounds during three thermal treatments with or without setting was studied. Formation of cross-linking was investigated using SDS-PAGE. Solubility varied. Calcium acetate, chloride, and caseinate were extremely soluble. Calcium lactate had good solubility at 0.2% or higher, then in descending order were phosphate, citrate, sulfate, and carbonate. Effects of temperature on solubility were not measurable except for caseinate. When 25°C setting was applied to surimi, calcium was most effective. Effect of calcium on shear stress was dependent on species, setting temperature, and specific compound. SDS-PAGE indicated that improved gel functionality was likely due to Ca++-dependent trans-glutaminase. Shear strain values were not affected by adding calcium compounds regardless of species or thermal treatments.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15835.x
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  • 26
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    Mechanical and Barrier Properties of Lactic Acid and Rennet Precipitated Casein-Based Edible Films (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Tensile strength (TS), percent elongation (%E), oxygen permeability (OP), and water vapor permeability (WVP) of lactic acid and rennet precipitated casein-based edible films were studied to determine the effect of protein to plasticizer ratio (0.6:1, 1:1, 1.4:1) and plasticizer type (sorbitol, glycerol) on these properties. TS increased (p〈0.05) with increase in protein to plasticizer ratio. Sorbitol plasticized films were stronger (p〈0.05) than glycerol plasticized films. However, films plasticized with glycerol were more extensible (p〈0.05). Film %E decreased with increase in protein/plasticizer ratio for lactic acid casein films, whereas it increased for rennet casein films. Films plasticized with sorbitol were more effective (p〈0.05) moisture and oxygen barriers than glycerol plasticized films. Overall, lactic acid casein films plasticized with sorbitol had the most effective mechanical and barrier properties.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15846.x
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    Controlling Temperature and Water Loss to Maintain Ascorbic Acid Levels in Strawberries During Postharvest Handling (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: ‘Chandler’, ‘Oso Grande’ and ‘Sweet Charlie’ strawberries were stored for 8 days at 1 or 10°C, or 4 days at 20°C, either unwrapped or wrapped in PVC film to retard were conducted during the 1 water loss. Total ascorbic acid (AA) content was expressed on a dry weight basis to correct for water loss differences between treatments. Loss of AA was low and did not differ between wrapped treatments at 1 and 10°C, but was much greater at 20°C. Wrapping reduced AA loss by 5-fold at 1 and 10°C and by 2-fold at 20°C. The effect was not due to modification of O2 and CO2 levels in wrapped treatments, which was minimal. The results indicate that water loss had a greater effect on AA levels than temperature. Combining wrapping with storage at 1 or 10°C reduced AA loss by 7.5-fold compared to unwrapped strawberries stored at 20°C.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15848.x
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  • 28
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    Heating Rates of Peach Juice in an Agitated Jacketed Vessel (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Heat transfer characteristics were studied on clarified depectinized peach juices heated in an agitated jacketed vessel. Four types of agitators and several agitation rates were analyzed. Two equations were derived for the density and rheological behavior of peach juice based on the combined effects of temperature and soluble solids content. Overall and internal heat transfer coefficients were also determined. For each agitator, Nusselt number was statistically correlated as a function of the Reynolds and Prandtl numbers, and as the ratio of the fluid viscosity at the bulk temperature to the fluid viscosity at the wall temperature. The power number also correlated with the Reynolds, Froude, and time numbers.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15851.x
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  • 29
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    Chitosan Film Mechanical and Permeation Properties as Affected by Acid, Plasticizer, and Storage (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effects of acid (acetic, formic, lactic, propionic) concentrations, plasticizer concentrations, and storage time (up to 9 wk) on mechanical properties, water vapor permeability, and oxygen permeability of solution-cast chitosan films were determined. Measured water vapor permeability coefficients ranged from 5.35 to 13.20 × 10−1 g/m·day·atm. Oxygen permeated coefficients ranged from 0.08 to 31.67 × 10−3 cc O2 m·day·atm. Neither property was affected by storage time. Tensile strength (6.85–31.88 Mpa) also was not time dependent, but elongation (14–70%) decreased with storage time. Lactic acid solutions produced the lowest oxygen permeability values, formic acid the highest. Films formed with 7.5% lactic acid solutions had uniquely high values for elongation at break.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15852.x
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    True Thermal Conductivity Determination of Moist Porous Food Materials at Elevated Temperatures (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Thermal conductivity (k) of bread samples, moisture content 5% to 44%, (w/w, wet basis) and porosity 0.18 to 0.90, was measured in a sealed stainless steel vessel using the probe method from 25 to 85°C. Significant differences were observed in measured thermal conductivity before and after air pressure was applied to the sample indicating the influence of vapor phase moisture migration on thermal conductivity. The difference increased as temperature and moisture content were increased. True thermal conductivity of bread was found to agree with predictions using a volume fraction model when moisture migration was completely suppressed at an applied air pressure of 18 atm.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15855.x
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  • 31
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    Moisture Content Adjustment to Modify Texture of Reduced-Oil Pecans (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Reducing oil content has produced pecans with extended shelf-life and less calories, but poor texture. Adjusting final moisture content may restore texture of reduced-oil pecans. Texture Profile Analysis (TPA) was performed using an Instron on cylinders taken from full-oil and reduced-oil pecans sprayed with water or with a water-based flavoring, then dried to 15 final moisture contents ranging from 2.43 to 19.85%. Wetting and partial drying increased hardness to 87%, Area 1 to 89%, and fracturability to 79% of the value for full-oil pecans. Springiness and Area 2 were practically fully restored after redrying to 5% MC.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15856.x
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  • 32
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    Domoic Acid Levels of Naturally Contaminated Scallops as Affected by Canning (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Changes in domoic acid levels of toxic scallops (Pecten maximus) were monitored during the standard canning processes of pickled scallops and scallops in brine after 60 and 180 days of frozen storage. The concentration of domoic acid in whole scallops decreased by 43% after 180 days of frozen storage, the decrease being mostly in the hepatopancreas. No significant destruction of domoic acid was observed during the canning process but the transfer of toxin to packing media exceeded 30% of total toxin content in the canned product.
    Type of Medium: Electronic Resource
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  • 33
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    Sensory Characteristics of Soymilk and Tofu Made from Lipoxygenase-Free and Normal Soybeans (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Soymilk made from lipoxygenase-free soybeans had less cooked beany aroma, less cooked beany flavor and less astringency and was rated darker and more yellow than that made from soybeans with normal lipoxygenase. Sensory descriptive panelists noted no differences between lipoxygenase-free and normal soybeans for milky flavor, wheat flavor, thickness, chalkiness or aftertaste. Tofu made from lipoxygenase-free soybeans had less cooked beany flavor than that made from normal soybeans. There were no differences in cooked beany aroma, raw beany aroma, raw beany flavor, wheat flavor, astringency, hardness, darkness or yellowness. Native-born Japanese, Chinese and U.S. descriptive panelists differed in responses to flavor, texture and color of soymilk and tofu.
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  • 34
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    Computer Simulation on Onboard Chilling and Freezing of Albacore Tuna (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: We extended the application of a commercial finite-element computer program package, PDEase, to the simulation of chilling and freezing of albacore tuna. Tuna was described as an infinite elliptical cylinder, where nonuniform boundary conditions present complications in computer simulation. Equations were developed to define the elliptical boundary. Temperature-dependent thermal properties and time-dependent ambient temperature conditions were used. Onboard experiments were conducted to measure the core temperature of individual tuna in slush ice tanks and in air-blast and brine-spray freezing systems. Measured time-temperature profiles were compared with those of the simulation. Predicted chilling and freezing curves agreed with experiments ±3 to 6%. This program enables testing of important fish industry operation strategies.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb17892.x
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  • 35
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    Extrusion of Apple Pomace Facilitates Pectin Extraction (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Twin-screw extruder was employed to disintegrate apple pomace (AP) to facilitate production of apple pectins by hot water extraction. AP was extruded under different conditions of screw speed, 250-350 rpm; feed rate, 30-40 kg/h; moisture, 20-30%. The yield of water soluble polysaccharides (WSP) increased with increasing specific mechanical energy (SME), but intrinsic viscosity decreased with increasing SME. Considering both the WSP yield (g/dL) and intrinsic viscosity (dL/g), a dimensionless term, product yield ∞ intrinsic viscosity (Y[]), was an objective function for optimizing conditions for the solubilization of AP polysaccharides. Y[] of pectins in extruded WSP ranged 0.59-1.34, while acid extracted WSP had Y[] of 1.12. Extruded WSP with Y[] comparable to acid extraction was obtained in the SME ranges of 110-170 kWh/h.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb17911.x
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  • 36
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    Corn Grits Particle Size and Distribution Effects on the Characteristics of Expanded Extrudates (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effects of corn particle size and distribution on the ex trusion-cooking process was studied. Extrusion cooking was carried out in a twin-screw corotating extruder. The effects of particle characteristics were studied by analyzing process responses on-line, by expansion indices, mechanical (puncture test) and structural (computerized image analysis) prop erties of the extrudate. An increase in particle size for a given biochemical composition gave extrudates that were harder, with a modified expansion and lower cell density. The par ticle size distribution in the range studied was not significant. Correlations were found between expansion indices and process responses.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb17914.x
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  • 37
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    Nutrient-based Corn and Soy Products by Twin-screw Extrusion (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Blends were developed to provide 20% protein, 12% fat, 68% carbohydrate and 8% moisture. High protein soy products (full fat flakes, protein isolate and/or concentrate) were formulated with corn meal and soybean oil to provide high protein and fat. The blends were extruded to provide pre-cooked foods that could be reconstituted at 40°C to a porridge or gruel, eliminating prolonged cooking or degradation of heat labile nutrients. Two types of soy isolate and concentrate were evaluated under extrusion temperatures from 100 to 130°C and feed moistures 8.5 to 18%. The extrusion of lower valued concentrates at 100 to 115°C with moisture from 12 to 18% produced a precooked mix that was high in nutrients and contained the most available lysine.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb17915.x
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  • 38
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    High Hydrostatic Pressure Effects on Vegetable Structure (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Cryo-fracture scanning electron microscopy revealed the changes that cauliflower and spinach leaves undergo after treatment with high hydrostatic pressure. High pressure changed cell permeability and enabled movement of water and metabolites from inside to outside of the cell. The ultrastructure showed that parenchyma organization disappeared in spinach leaf and cavity formation occurred after treatment. However, cauliflower exhibited a firm structure with a soaked appearance and would be more suitable than spinach for high hydrostatic pressure treatment.
    Type of Medium: Electronic Resource
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  • 39
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    Physical Properties of Low-fat Sour Cream Containing Exopolysaccharide Producing Lactic Acid (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Syneresis, color, apparent viscosity, and texture of three treatments of low-fat (6%) sour cream were compared. Samples were made using SC 801 (commercial sour cream culture with 3 m exopolysaccharide capsule) alone, or + S-3 (Streptococcus thermophilus with 2 m capsule) at 75:25 (v/v), or + S-4 (Streptococcus thermophilus with no capsule) at 75:25 (v/v).Treatments S-4 and S-3 resulted in higher syneresis. No differences were found among color ‘L*’,‘a*’, and ‘b*’ values but S-3 had higher viscosity than S-4. No differences in cohesiveness occurred but SC 801 had higher adhesiveness than did S-4. SC 801 had the highest gumminess and S-4 the lowest.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb17922.x
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  • 40
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    Survival of Escherichia coli O157:H7 in Apple Cider as Affected by Dimethyl Dicarbonate, Sodium Bisulfite, and Sodium Benzoate (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Survival of Escherichia coli O157:H7 in apple cider containing no preservatives, 0.025% dimethyl dicarbonate (DMDC), 0.045% sodium benzoate (SB), 0.0046% sodium bisulfite (NaS; 65.5% sulfur dioxide), or a combination of NaS and SB (NaS/SB) and stored at 4, 10, and 25°C was evaluated. E. coli O157:H7 survived for up to 18 days at 4,10, and 25°C in unpreserved apple cider. At 4 and 10°C, DMDC was most efficient at inactivating E. coli O157:H7, generally followed by NaS/SB SB, and NaS (p〈0.05). E coli O157:H7 was more resistant to preservatives at 4°C than at 25°C (P 〈 0.05). E. coli O157:H7 was sublethally injured in cider containing preservatives, and to a lesser extent, in unpreserved cider. Generally, injury was more pronounced in cider containing DMDC, followed by NaS/SB, SB, and NaS (p〈0.05).
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  • 41
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    Light-Oxidized Flavor Development and Vitamin A Degradation in Chocolate Milk (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Samples of several chocolate milk formulations were exposed to light to determine if the components masked and/or prevented light-oxidized flavors or prevented photodegradation of vitamin A. Chocolate flavor added either before or after light exposure masked light-oxidized flavor (p〈0.05). Neither carrageenan nor chocolate color prevented development of light-oxidized flavor. Vitamin A degradation was reduced by the addition of carrageenan alone or in combination with chocolate dairy powder (chocolate flavor and color), chocolate color or chocolate flavor (p〈0.05).
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  • 42
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    α-Tocopherol Content and Oxidative Stability of Egg Yolk as Related to Dietary α-Tocopherol (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Hens fed diets with 0.0, 7.5, 15.0, 30.0, 60.0 and 120.0 mg supplemental α-tocopherol/kg feed produced egg yolks with 25,30,35,45,50 and 75 μg/g yolk, respectively. The correlation coefficient between dietary α-tocopherol (mg/kg diet) and egg yolk α-tocopherol (μg/g egg yolk) after 28 days feeding was 0.99. The supplemented dietary α-tocopherol had an effect on the α-tocopherol in egg yolk (p〈0.05). The oxidative stability of yolk was determined by measuring the oxygen and volatile compounds in the headspace of bottled yolk. α-Tocopherol had an effect on the stability of yolk as an antioxidant at 25, 45 and 50 μg/g yolk and a prooxidant at 75 μg/g or above (p〈0.05). The addition of 60.0 mg α-tocopherol/kg diet resulted in the best egg yolk stability. The correlation coefficient between headspace oxygen disappearance and volatile compound formation in the headspace of bottled egg yolk was 0.84.
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  • 43
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    Textural and Physicochemical Properties of Low-Fat, Precooked Ground Beef Patties Containing Carrageenan and Sodium Alginate (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Textural and physicochemical characteristics of selected hydrocolloids incorporated into low-fat, precooked, beef patties were investigated. Patties with an alginate/carrageenan combination had higher yields and percent moisture but lower shear force values than those of alginate or carrageenan treatments within the same fat level. Alginate appeared to improve texture slightly more than carrageenan, but carrageenan tended to release more free water after cooking and reheating. Patties with 10% fat were generally lower in shear value, cooking yield and percentage free water released as compared to their 5% fat counterparts with the same added ingredient. Low-fat, precooked, ground beef patties containing alginate/carrageenan combinations were comparable to regular beef patties (20% fat control) regarding yields and textural properties.
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  • 44
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    Heat-induced Gelation Properties of Salt-Soluble Muscle Proteins as Affected by Non-Meat Proteins (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Addition of whey protein concentrate (WPC), whey protein isolate (WPI) or soy protein isolate (SPI) to salt-soluble muscle proteins (SSP) decreased the gel strength. WPI:SSP gels had higher water-holding capacity than SSP, SSP:WPC or SSP:SPI gels. Myosin heavy chain was a principal contributor to gel network formation in SSP, SSP:WPC, SSP:WPI and SSP:SPI systems. The characteristic fibrous network formed by SSP was the dominant feature of the microstructure of SSP:WPC and SSP:WPI gels. SSP:SPI gels had a more aggregated appearance due to the occurrence of clusters of SPI throughout the gel matrix.
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  • 45
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    Disulfide Bonds Influence the Heat-induced Gel Properties of Chicken Breast Muscle Myosin (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The functions of thiol groups in the denaturation, aggregation and gelation of chicken breast muscle myosin during heating in 0.6M NaCl, 50mM sodium phosphate buffer, pH 6.5, was investigated by inhibiting disulfide (SS) bond formation using dithiothreitol (DTT). The endotherm of myosin heated in the presence or absence of DTT had similar thermal transition temperatures. Preventing SS bond formation increased the onset temperature for aggregation and gelation and decreased the elastic-like properties of the final gel matrix. Results indicated that SS bond formation was not a prerequisite for the gelation of chicken breast myosin. However, intermolecular SS bonds, especially from thiol groups on subfragment-1, contributed to gel network formation.
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  • 46
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    Tocopherols, Retinol and Carotenes in Chicken Egg and Tissues as Influenced by Dietary Palm Oil (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Incorporation of palm oil (PO) increased the α-and γ-tocotrienol content of eggs, liver, meat and adipose tissue. Total tocotrienols were higher in eggs, liver and adipose tissue of hens fed 1.5% PO than those fed 3.5% PO. An increase in retinol was observed in the eggs, liver and dark meat of hens fed PO diet. Feeding diets containing 1.5 or 3.5% PO increased the α-and β- carotenes in eggs and liver tissue. However, carotenoids were not detected in white meat, dark meat or adipose tissue. Dark meat incorporated higher levels of tocopherols and retinol than white meat. The diets had no effect on egg or yolk weight. Egg yolks from hens fed PO had higher yolk color than those without PO. Addition of tocopherol mix in the control diet increased total tocopherol content in all tissues.
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  • 47
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    Structural and Compositional Profiles in Osmotically Dehydrated Apple (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Concentration profiles in apple tissue during osmotic dehydration were studied and compared with simultaneous structural changes. Experiments were conducted in apple slices (20 and 30 mm thick) at 20, 30, 40 and 50°C. After treatments, water and solutes were analyzed in serial slices 1.5 mm thick. The occurrence of an “Advancing Disturbance Front,” (ADF) was proposed to describe the mass transfer. The ADF is located at a distance df to the interface, where the reduced driving force (Y) was 0.99. At distances d〉df (undisturbed zone) neither compositional nor structural changes were observed. Advancing constant rates for the ADF were determined, showing slight temperature dependence. A generalized equation Y=f(d/df) described and fitted all the experimental data.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15795.x
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  • 48
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    Postharvest Gibberellin and Heat Treatment Effects on Polyamines, Abscisic Acid and Firmness in Lemons (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Lemons at two ripening stages were vacuum-infiltrated with 100 ppm of gibberellin A3 (GA3) or heat-treated at 45°C, and then stored at 15°C for 3 wk. Both treatments increased fruit firmness either in stage 1 or in stage 2. Also, the levels of free putrescine and spermidine in the skin were higher in treated lemons than in controls but spermine concentration did not show significant differences, in fruits of either stage. GA3 treatment was the most effective in retarding the color change during storage, especially in stage 1 fruits, which was related to the lowest levels of abscisic acid found.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15796.x
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  • 49
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    Antimicrobial Properties of Sinigrin and its Hydrolysis Products (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Sinigrin, a thioglucoside of Cruciferae plants, may be enzymatically hydrolyzed to yield up to four distinct aglycones when the plants are injured or mechanically disrupted. These aglycones, allyl isothiocyanate (AITC), allyl cyanide (AC), 1-cyano-2,3-epithiopropane (CETP), and allyl thiocyanate (ATC), were tested for their minimum inhibitory concentration (MIC) in broth to 9 species of bacteria and 8 species of yeasts. Sinigrin, AC, and CETP at 1,000 ppm were not inhibitory to any of the bacteria or yeasts tested. The inhibitory activity of ATC was uncertain due to its gradual conversion to AITC. AITC had an MIC of 50 to 1,000 ppm for bacteria and 1 to 4 ppm for nonxerotolerant yeasts, and, against xerotolerant yeasts at 50 ppm, it retarded but did not prevent growth.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15798.x
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  • 50
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    Raw and Processed Oat Ingredients Lower Plasma Cholesterol in the Hamster (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The objective of this study was to determine if Oatrim, a product developed for use as a fat substitute, could also reduce plasma cholesterol due to its soluble dietary fiber content. Diets with soluble fiber contents of 0% (oat hydrolyzate) or 4.2–4.3%β-glucan from oat or Oatrim were fed to hamsters for 21 days. All oat derived diets reduced serum cholesterol compared to a control diet containing cellulose (p≥0.05). The available carbohydrate produced by the Oatrim process correlated inversely (r20.95) with low density lipoproteincholesterol concentration.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15820.x
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  • 51
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    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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  • 52
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    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.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15075.x
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  • 53
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    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.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15076.x
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  • 54
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    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.
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  • 55
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    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.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15078.x
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  • 56
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    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.
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  • 57
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    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.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15880.x
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  • 58
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    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).
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  • 59
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    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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  • 60
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    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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  • 61
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    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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  • 62
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    Electrical Properties of Fish Mince During Multi-frequency Ohmic Heating (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A multi-frequency ohmic heating system with 30 Hz∼1 MHz range which could deliver 250 watts was developed for measuring electrical conductivity and absolute dielectric loss of food samples. Pacific whiting surimi paste and stabilized mince in the 20∼70°C range were tested at frequencies from 55 Hz to 200 kHz. Sample impedance decreased slightly with frequency. The DC electrical conductivity (σdc) and absolute dielectric loss (ε″) of Pacific whiting surimi paste increased with temperature and salt concentration; adc and ε″ of the stabilized mince increased with temperature. Empirical models of electrical properties for surimi paste (moisture content 79% and salt at 1, 2 or 3%) and stabilized mince (77% moisture and 0.74% salt) were derived. Electrolytic corrosion diminished with frequency.
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  • 63
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    Quality of Strawberries Automatically Packed in Different Plastic Films (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The quality of strawberries (Fragaria ∞ ananassa Duch. cvs. Oso Grande and Camarosa) non wrapped or packed in cellulose, perforated polypropylene, nonperforated polypropylene (automatically), and polyvinylchloride (manually) during storage at 18°C was compared. Nonperforated polypropylene packages of fruit had the highest CO2 and the lowest O2 content, and the most desirable quality parameters. However, this type of package had undesirable appearance due to water condensation. Cellulosic films maintained a well balanced internal atmosphere, but were wrinkled. Perforated polypropylene and polyvinylchloride packages exhibited the best appearance, but fruits packed in perforated polypropylene o films rapidly deteriorated. Unwrapped fruits had the least desirable quality in both varieties.
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  • 64
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    Inactivation of Zygosaccharomyces Bailii in Fruit Juices by Heat, High Hydrostatic Pressure and Pulsed Electric Fields (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Heat, high hydrostatic pressure (HHP) and high pulsed electric field (PEF) inactivations of Zygosaccharomyces bailii ascospores and vegetative cells suspended in apple, orange, pineapple, cranberry and grape juices were investigated. The ascospores exhibited a heat resistance that was more than 5–8 times greater than the vegetative cells. After 5 min of pressurization at 300 MPa, the population of vegetative cells decreased almost 5 log cycles, while the population of ascospores decreased between 0.5-1 log cycles. In each fruit juice studied, two pulses of 32–36.5 kV/cm decreased the population of vegetative cells or ascospores 3.5 to 5 log cycles.
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  • 65
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    Structural and Textural Quality of Kinu-Tofu Frozen-then-Thawed at High-Pressure (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: To determine effects of high-pressure thawing on quality of high-pressure frozen tofu, kinu-tofu (soybean curd) was frozen 90 min at ca −20°C at 100 MPa (ice I), 200 MPa (liquid phase), 340 MPa (ice III), 400, 500 or 600 MPa (ice V), then thawed at the same pressure. Texture and structure of this tofu (D) were compared with high-pressure-frozen tofu thawed at atmospheric pressure (A: 90 min frozen; B: 90 min frozen then 2 days at −30°C; C: 160 min frozen). When tofu was frozen at 200- 500 MPa, ice crystals were largest to smallest in B 〉 A and C 〉 D; pore size of D was the same as untreated tofu. Results indicated ice crystals never grew when frozen at 200–500 MPa. Growth occurred during reduction of pressure at ca −20°C, frozen storage or while thawing at atmospheric pressure due to phase transition.
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  • 66
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    Extrusion of Soybean and Wheat Flour as Affected by Moisture Content (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effect of moisture content (MC) on texture and properties of extrudates with varied ratios of soybean flour (SF) and wheat flour (WF) was studied. A single-screw extruder was used at screw speed 200 rpm. MCs of blends were 16, 17 or 18%, w.b. The properties of extrudates depended on flow rate of the material during extrusion. The flow rate revealed a nonlinear dependence on the blend composition and the MC at the same volume of filling of the screw feeding section. The expansion ratio of WF or SF extrudates increased with lowering of the MC. Unexpectedly, the expansion ratio decreased with lower MC for the composite extrudates. Optimal extrudate properties at 16% (w.b.) MC corresponded to 80, 90 or 100% (d.b.) WF and 20, 10% or no SF, respectively. At 17 and 18% MC, optimal properties were found for products containing 80 or 90% WF and 20 or 10% SF, respectively.
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  • 67
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    Hydrogen Peroxide Production by Lactobacillus delbrueckii Subsp. Lactis I at 5°C (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Cells of Lactobacillus delbrueckii subsp. lactis I produced hydrogen peroxide at 5°C in sodium phosphate buffer (0.2M, pH 6.5) with or without glucose. However, if the cells were starved by preincubation in buffer alone, glucose or sodium lactate were necessary to cause hydrogen peroxide production at 5°C. Hydrogen peroxide production by nonstarved cells was confirmed to be in part due to a NADH oxidase. The production of hydrogen peroxide by starved cells in buffer plus glucose in the early stage of incubation was associated with the production of a small portion of lactic acid which disappeared upon further incubation. Additional experiments revealed that hydrogen peroxide was produced in buffer containing sodium lactate added in place of glucose. Results suggested the presence of a lactate oxidase in the organism which used D-lactate to produce hydrogen peroxide.
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  • 68
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    Stability of Shredded Mozzarella Cheese Under Modified Atmospheres (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Stability of Mozzarella cheese was studied under 8 modified atmospheres (air, vacuum and mixtures carbon dioxide/nitrogen) during 8 wk. Samples, packaged in barrier bags and stored at 10°C, were periodically evaluated to investigate microbiological quality and composition of headspace gases. Both consumption of oxygen and production of carbon dioxide occurred in many packages. Modified atmospheres containing carbon dioxide efficiently stabilized lactic and mesophilic flora, while inhibiting staphylococci, molds and yeast. Psychrotrophs grew in all samples but were less numerous in high CO2 atmospheres. Levels of 75%CO2 were optimal to repress undesirable organisms and reduce gas formation.
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  • 69
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    Volume and Sensory Properties of Yellow Cakes as Affected by High Fructose Corn Syrup and Corn Oil (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effects of high fructose corn syrup (HFCS) and corn oil (CO) on volume and deformation and effects of mono- and diglyceride (MDG) and sucrose ester (SE) emulsifiers on volume and sensory properties of yellow cakes were studied. 50% HFCS gave the greatest volume; 100% HFCS decreased volume; CO increased volume. Deformation was greatest in 50% HFCS cakes with 50% or 100% CO. Simultaneous optimization of volume and deformation was predicted at 35% HFCS and 67% CO levels. HFCS affected tenderness and aftertaste but not sweetness in cakes formulated with 100% CO. SE emulsified cakes were sweeter than unemulsified or MDG emulsified 100% CO cakes when formulated with 50% and 100% HFCS.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15861.x
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    Effective Partition Constant of Solute between Ice and Liquid Phases in Progressive Freeze-Concentration (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Progressive freeze-concentration was effectively applied to concentrate glucose in a model solution. Effective partition constants of the solute between the liquid and solid phases were determined experimentally. The constant was strongly dependent on the stirring rate at the ice front and the advance rate of the ice front. Increasing stirring rate and reduced rate of advance lowered the effective partition constant: an improvement in freeze concentration performance. A concentration polarization model was useful to describe the effects of the operating conditions on the effective partition constant.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb17893.x
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    Discoloration of Fresh Pork as Related to Muscle and Display Conditions (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Pale, soft, exudative (PSE), normal, and dark, firm, dry (DFD) pork was held 7 days at 4°C under light or dark then color was evaluated instrumentally and visually. Change in reflectance (R630-R580) was used to estimate color changes due to oxymyoglobin. PSE pork was lighter (high L*) than normal and DFD pork, but did not change over time. An increase in a* and R630-R580 occurred the first day for normal and DFD, but not for PSE samples. A subsequent increase in hue angle and decrease in R630-R580 (loss of redness) occurred in PSE and normal, but not in DFD samples. Changes in hue angle and R630-R580 were more rapid in PSE than in normal samples. Light exposure accelerated all changes except L*. Visual redness inversely correlated with L* value.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb17895.x
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    Extractive Components of the Adductor Muscle of Japanese Baking Scallop and Changes During Refrigerated Storage (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The changes in concentration of adenosine triphosphate (ATP) and related compounds were examined as well as free amino acids, organic acids, betaines, glycogen and glycolytic metabolites in the Japanese baking scallop (Pecten albicans) during storage at 0° and 5°C. High amounts of free amino acids and glycine betaine were found. Adenosine monophosphate, inosine and hypoxanthine accumulated during storage, but inosine monophosphate was not detected. Hypoxanthine concentration was considered more appropriate as a freshness index than K value. Taurine, glycine and arginine were the main free amino acids and accounted for 91% of the total immediately after death. D-lactate increased, but no substantial change of L-lactate was detected during storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb17897.x
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    Protein and Amino Acid Profiles in Natural and Artificial Shark Fins using Capillary Electrophoresis (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The potential utility of capillary electrophoresis (CE) for differentiation between natural and artificial shark fins was established. Three major protein components (peaks I-III) of shark fins were well-separated and used as parameters for differentiation between natural and artificial shark fins. The height ratio of protein peak III to protein peak I was higher in natural shark fins than that in artificial products. Further, the profile of amino acids in natural dried shark fins was somewhat different from that in artificial samples. The level of tyrosine was especially high (5.11-8.11%) in natural dried shark fins, but low or not detectable (0-0.22%) in artificial samples.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb17899.x
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    Maillard Reaction in Glassy Low-Moisture Solids as Affected by Buffer Type and Concentration (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: This study's objectives were to investigate the effects of buffer type and concentration on the kinetics of the Maillard reaction in low-moisture solids. Glucose loss and brown pigment formation were evaluated in low-moisture glassy systems obtained by lyophilizing solutions containing various concentrations of phosphate or citrate buffer at pH 7 and 25°C. Rate constants for glucose loss decreased as buffer concentration increased, suggesting that a change in the system pH had occurred. Rate constants for browning increased with increasing phosphate buffer concentration and decreased with increasing citrate concentration. Phosphate buffer appeared to catalyze later pathways of the Maillard reaction.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb17900.x
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  • 75
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    Frozen Hake Fillets Quality as Related to Texture and Viscosity By Mechanical Methods (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: This work aimed to develop a textural quality classification function for frozen hake fillets using instrumental measurements. Frozen hake fillets were stored to provide a wide range of textures. Raw and cooked fillets were analyzed for texture using Kramer and Warner-Bratzler shear cells and a puncture device. Apparent viscosity, dimethylamine and protein solubility were also measured. Principal Component Analysis indicated three factors accounted for 86.5% of the variance. Four clusters were found, ranging from excellent quality (low texture, high viscosity) to very poor (high texture, low viscosity). Parameters required for classification were viscosity, maximum force from Kramer and maximum force and energy from the puncture test.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb17902.x
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    Functional, Textural and Microstructural Properties of Low-fat Bologna (Model System) with a Konjac Blend (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The form (dry vs prehydrated) and level (0, 0.5, 1.0 and 1.5%) of a konjac blend (KB) were evaluated to determine their effects on the characteristics of a low-fat bologna model system (LFBMS). The system had a pH range of 6.01 to 6.12, moisture 74 to 76%, fat 〈 2.0% and protein 17 to 18%. Prehydrated KB had higher (p〈0.05) texture profile analysis (TPA) hardness values than dry addition, whereas lower TPA values (p〈0.05) were observed as the level of KB increased. In microstructural observation, the addition of prehydrated KB gels caused the protein matrix to appear more swollen in structure as compared to that after inclusion of a dry powder.
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    Physical Properties of Extruded Products as Affected by Cheese Whey (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Corn, rice and potato flour were extruded with sweet whey solids (SWS) or whey protein concentrate (WPC) using low and high shear extrusion processing conditions. WPC added at product content of 25% had minimal effect on the texture of extruded products. Expansion and breaking strength were improved in some processes through changes in extrusion shear and moisture. Whey product incorporation resulted in reduced specific mechanical energy input to the process. Increasing whey product concentration beyond 25% reduced expansion and water absorption indices significantly, affecting textural hardness. Product quality characteristics were directly related to the whey product content.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb17906.x
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    Whey Protein Edible Film Structures Determined by Atomic Force Microscope (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
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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: Atomic force microscopy was used to study edible films produced from whey proteins. The films were imaged under ambient conditions with no special sample preparation. Low resolution imaging of areas from 10 μm to 150 μm on a side was performed in the contact mode. Higher resolution scans of 350 nm to 2,700 nm required use of the noncontact imaging mode. Features about the same size as the primary protein in whey, beta-lactoglobulin (7 nm), were identified in the film samples. Molecular aggregates in the range of 1 μm, reported in other studies using transmission electron microscopy of whey protein gels, were combined in results from atomic force microscopy.
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    Effects of Long-Grain Rough Rice Storage History on End-Use Quality (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Rough rice (cv. Cypress) from the 1995 season was harvested, dried, and stored in laboratory-scale studies. Treatments included pre-drying conditions, drying conditions, storage temperatures, and storage durations. Temporary wet storage prior to drying affected cooking properties (p〈0.005) and peak viscosity (p〈0.005). Drying treatments affected head rice yield (p〈0.05), cooking properties (p〈0.001), and peak viscosity (p〈0.05). Storage temperature was related (p〈0.05) to cooking properties and peak viscosity via a second-order relationship. Head rice yield and cooking properties were also affected (p〈0.05) by storage duration.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb17910.x
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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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    Invited keynote address: Global change and the polar regions (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.tb00282.x
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    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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    Radiation climate variability in Svalbard: surface and satellite observations (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 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 
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    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 
    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.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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1751-8369.1999.tb00288.x
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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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1751-8369.1999.tb00289.x
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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 
    Details
    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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1751-8369.1999.tb00291.x
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  • 94
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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 
    Details
    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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1751-8369.1999.tb00296.x
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  • 95
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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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1751-8369.1999.tb00293.x
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  • 96
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    Snow accumulation distribution on Spitsbergen, Svalbard, in 1997 (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Polar research 17 (1998), S. 0 
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    ISSN: 1751-8369
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Geography , Geosciences
    Notes: A survey of the regional snow accumulation variability on Spitsbergen, Svalbard, was carried out during three field campaigns in May 1997. The survey was carried out along three transects from west-to-east approcimately at the following latitudes: 77°30′, 78° and 78°50’degrees north. The altitudes span from sea level to 1000 metres elevation. Snow depth was measured with two different ground-penetrating radar systems, PulsEKKO (450 MHz) and GSSI SIR System-2 (500 MHz), pulled behind snow machines. Snow characteristics such as snow temperature, snow density and stratigraphy were measured in snow pits in nine areas, three along each transect. Our data suggest the following: (1)the accumulation-elevation gradients vary from 3 mm/100 m in the northeast to 237 mm/100 min the central-south with an average value of 104 mm/100m for all measurements: (2)snow accumulation was 38 to 49% higher at the eastern coast than at the western coast; (3) a clear minimum in accumulation (or continental climate) is seen for the central (inland) locations in the middle and northern transects while no such minimum exists along the southern transect; (4) a south-to-north gradient produces 55% and 40% less snow accumulation at the northern locations compared to the southern locations at the western and eastern coasts, respectively. These drops in winter snow accumulation occur over a distance of less than 200 km.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1751-8369.1998.tb00269.x
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  • 97
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    The Klippfisk Formation—a new lithostratigraphic unit of Lower Cretaceous platform carbonates on the Western Barents Shelf (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Polar research 17 (1998), S. 0 
    Details
    ISSN: 1751-8369
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Geography , Geosciences
    Notes: A new Lower Cretceous lithostratigraphic unit of the Western Barents Shelf, named the Klippfisk Formation, is formally introduced. The formation represents a condensed carbonate succession deposited on platform areas and structural highs, where it consists of limestones and marls, often glauconitic. The limestones may have a nodular appearance, and fossil debris, which are dominated by Inoceramus prisms, may be abundant. The Klippfisk Formation is composed of two members: the Kutling Member defined herein from cores drilled on the Bjarmeland Platform, and the coeval Tordenskjoldberget Member described on Kong Karls Land. The base of the formation is defined by the abrupt decrease in gamma-ray intensity, where the dark shales of the underlying Hekkingen or Agardhfjellet formations are replaced by marls. It is often unconformable. The Klippfisk Formation is of Berriasian to Early Barremian age and appears to be time-transgressive over parts of the Western Barents Shelf (including Kong Karls Land). It passes laterally into the basinal Knurr Formation. On Kongsøya (Kong Karls Land) a thin shale unit, bounded by unconformities, earlier included in the Tordenskjoldberget Member, represents the northernmost extension of the overlying Kolje Formation in the Barents Shelf.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1751-8369.1998.tb00271.x
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    UV-B induced immunomodulation: a health risk (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: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1751-8369.1999.tb00312.x
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  • 99
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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 
    Details
    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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1751-8369.1999.tb00313.x
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  • 100
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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 
    Details
    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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1751-8369.1999.tb00315.x
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