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  • 1
    Electronic Resource
    Electronic Resource
    Brine Pollution at Fresno — Twenty-Six Years Later (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Ground water 19 (1981), S. 0 
    Details
    ISSN: 1745-6584
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Energy, Environment Protection, Nuclear Power Engineering , Geosciences
    Notes: Chloride pollution of ground water was discovered in 1953 downgradient of seepage pits and wells used for disposal of waste waters. An ice plant and water softening plant at the Fresno railroad yard were the sources of pollution. A plume of polluted ground water was delineated, and the discharge from the major source (the water softening plant) was stopped in 1953. Sampling in the late 1970's indicated that high chloride contents were still present in ground water downgradient of the railroad yard. The plume expanded both vertically and horizontally in the aquifer, from a volume of about 1,500 acre-feet (1.85 million cubic meters) in 1953 to 15,000 acre-feet (18.5 million cubic meters) in 1979. Trilinear diagram plots of waste waters and ground water indicate that waste water from the ice plant continued to produce an impact into the 1970's. Recharge from canal seepage has created an important boundary, particularly on the west side of the plume. The rate of ground-water flow, calculated on the basis of the advance of the chloride front, was about 200 feet (61 meters) per year, in close agreement with estimates based on water-level slope and aquifer parameters.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-6584.1981.tb03432.x
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  • 2
    Electronic Resource
    Electronic Resource
    Exopolysaccharide production from whey lactose by fermentation with Lactobacillus delbrueckii ssp. bulgaricus (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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: Ropy Lactobacillus delbrueckii ssp. bulgaricus (strain RR) was used for production of exopolysaccharide in sweet whey and simulated whey permeate (SWP) supplemented with combinations of lactose, KH2PO4, NH4Cl, casamino acids, and mineral salts. Media were incubated at 32, 37, and 44°C for 72h. Periodic adjustment of pH to ∼6.2 increased viscosity and lactose utilization, and the free galactose and lactic acid in the media. The effect of pH adjustment was greater than that of supplementation with nutrients or minerals. Fermentation of supplemented SWP generally produced lower viscosities than did fermentation of supplemented sweet whey. After 24h fermentation, viscosity decreased in pH adjusted media. Viscosity of media was highest when incubation was at 32°C and lowest with incubation at 44°C.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1997.tb04393.x
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  • 3
    Electronic Resource
    Electronic Resource
    Ability of Cyclodextrins to Entrap Volatile Beany Flavor Compounds in Soymilk (2004)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 69 (2004), 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 efficacy of cyclodextrins for entrapping volatile beany flavor compounds in soymilk was studied using gas chromatography-headspace solid-phase microextraction and descriptive sensory analysis. Cyclodextrin addition reduced headspace concentrations of most beany flavor compounds, with α-cyclodextrin being more effective than γ-cyclodextrin. During 1 wk of 7 °C storage, soymilks with cyclodextrins maintained reduced headspace concentrations of volatile compounds associated with beany flavors. However, no significant difference was found by the sensory panel between soymilks with and without added cyclodextrins either 1 or 7 d after manufacture. This discrepancy could be because of the high concentrations of hexanal and other beany flavor compounds that might have had an overpowering effect on the panelists.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2004.tb15499.x
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  • 4
    Electronic Resource
    Electronic Resource
    Fine Structure of the Schizont and Merozoite of Isospora sp. (Sporozoa: Eimeriidae) Parasitic in Gehyra variegata (Dumeril and Bibron, 1836) (Reptilia: Gekkonidae) (1967)
    Oxford, UK : Blackwell Publishing Ltd
    The @journal of eukaryotic microbiology 14 (1967), S. 0 
    Details
    ISSN: 1550-7408
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: SYNOPSIS. A study was made of the fine structure of some stages in the life cycle of an undesignated species of Isospora parasitic in a gecko. The merozoites which lay within a membrane-bound periparasitic vacuole in the host epithelial cell, had a striking similarity to Plasmodium, Lankesterella, Toxoplasma, Besnoitia, Sarcocystis, Eimeria and the M-organism. Each merozoite was invested with a triple-layered pellicle, the outer membrane of which was loosely applied. At the anterior end of the merozoite were conoid and apical rings; microtubules terminated in the posterior apical ring. Other organelles included nucleus, endoplasmic reticulum, mitochondria, micropyle, paired organelle, toxonemes and a variety of vacuoles. Although the sequence of development of the merozoite was not completely followed, some events in this process were recorded. The evidence suggests that anterior ends are formed early and that merozoites develop subsequently by a process of budding. The merozoite pellicle appears to be continuous with, altho structurally different from, the investing membrane of the parent cell.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1550-7408.1967.tb02048.x
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  • 5
    Electronic Resource
    Electronic Resource
    Interaction between Ascorbate and the 5-Lipoxygenase Pathway of Arachidonic Acid in Human PMNL (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Annals of the New York Academy of Sciences 498 (1987), S. 0 
    Details
    ISSN: 1749-6632
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Natural Sciences in General
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1749-6632.1987.tb23801.x
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  • 6
    Electronic Resource
    Electronic Resource
    Vanillin Interaction with Milk Protein Isolates in Sweetened Drinks (1993)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 58 (1993), 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 impact of heat processing and emulsifier addition on the interaction of vanillin and sodium caseinate and whey protein isolate was examined in a model system. Free vanillin in the protein drink was evaluated by a sensory panel and HPLC. Sensory analysis indicated that emulsifier, heat × protein, and heat × emulsifier affected perception of vanillin flavor. Analysis of free vanillin by HPLC indicated only a significant protein effect, with sodium caseinate interacting more with vanillin than did whey protein isolate. No correlation was found between sensory and HPLC results.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1993.tb06133.x
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  • 7
    Electronic Resource
    Electronic Resource
    Carbohydrate or Protein Based Fat Mimicker Effects on Ice Milk Properties (1993)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 58 (1993), 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: Batches of ice milks (2–5% milk fat) made with a carbohydrate- or a protein-based fat mimicker were compared to conventional ice milk (4.8% milk fat). Rheological, freezing, and melting properties were evaluated. The carbohydrate-based fat mimicker changed rheological properties, resulting in higher viscosities, greater deviations from Newtonian flow, and higher consistency indices. Less air was incorporated in the mix containing the carbohydrate-based fat mimicker than in the control or the mix with protein-based fat mimicker, The protein-based fat mimicker mix had rheological and melting properties similar to those of the control but achieved higher air incorporation than did the control.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1993.tb09353.x
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