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  • 1
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 24 (2001), S. 0 
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The goal of this study was to investigate changes in physicochemical, microbiological, and sensory properties of flavored soymilk under refrigeration storage. The soymilk contained 85.7% moisture, 10.5% carbohydrates+ash, 2.2%protein, and 1.6% fat. Sensory analysis showed that chocolate and almond flavorings improved the aroma ofsoymilks (P 〈 0.05). Addition of gum partially masked the beany flavor and off-flavor. All the soymilks had less than 10 CFU/mL of total aerobic, coliform, and E. coli counts. After one month's storage, TBARS decreased by about 20% (P 〈 0.05). All soymilk samples exhibited a pseudoplastic flow, and addition of 0.05% iota-carrageenan increased their viscosity and shear stress (P 〈 0.05). Overall, flavored soymilks had improved desirable attributes and reduced undesirable characteristics over plain soymilk, and all were stable for one month at refrigeration condition.
    Type of Medium: Electronic Resource
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  • 2
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of the World Aquaculture Society 28 (1997), S. 0 
    ISSN: 1749-7345
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Viable, diploid gynogenetic (gynogenotes) paddlefish Polyodon spathula were produced by activating eggs with ultraviolet-irradiated shovelnose sturgeon Scaphirhynchus platorynchus spermatozoa and heat shocking. Without irradiation treatment, sturgeon spermatozoa appeared to activate the eggs (up to gastrulation), but did not result in any viable hybrids. Experiment 1 determined that heat-shock treatment of 35 C for a 2-min duration within the interval of 2–22 min post-activation resulted in highest yield of gynogenotes (12–19%) from eggs incubated at 18 C. Experiment 2 applied the heat shock treatment at 35 C from 14.0 to 28.0 min in 2-min intervals after activation at 18 C for a larger scale of gynogenetic production. Both experiments showed that the best yields of gynogenotes were obtained when the heat shock treatment occurred at 16, 18, and 20 min after activation. When these times were expressed in terms of τ0. units (duration of one mitotic cycle of synchronous cell division related to water temperatures), optimal activations were 0.26, 0.29, and 0.32τ0 (τ0@ 18 C = 63.5 min). Experiment 3 tested the utility of τ0. at two different pre-shock incubation water temperatures of 18 C and 16 C, and determined that there was no significant interaction in percentage of viable gynogenotes between two different incubation temperatures and the mitotic intervals (0.21, 0.26, 0.31, 0.36, 0.41τ0) tested. Best survival of gynogenotes occurred when eggs held at either pre-shock incubation water temperatures were shocked at 0.26τ0 All gynogenotes examined were histologically confirmed to have ovarian tissue and were determined to have similar oocyte development to that of normal female (control) paddlefish.
    Type of Medium: Electronic Resource
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  • 3
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food biochemistry 24 (2000), S. 0 
    ISSN: 1745-4514
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: An extract from paddlefish surimi possessed activities of B, L, and H-like cathepsins. The optimal pH was around 5.0 for cathepsins B and L, and was between 6.0–6.5 for the H-like cathepsin. The enzyme activities were not impaired by heating at 40Cfor 20 min. However, the protease extract lost about 20% of its cathepsin B, 50% B+L, and 90% H-like cathepsin activities after heating at 50C for 20 min. The activity of H-like cathepsin was not inhibited by E-64, suggesting that it did not belong to ike known cysteme protease group. The protease extract was capable ofhydrolyzing myosin heavy chain, producing a major fragments) around 140 kDa. Degradation of myosin by the protease extract was substantially reduced by protease inhibitors including E-64, a protease inhibitor mixture, and bovine plasma powder.
    Type of Medium: Electronic Resource
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  • 4
    Publication Date: 2016-08-25
    Description: Crystal Growth & Design DOI: 10.1021/acs.cgd.6b00583
    Print ISSN: 1528-7483
    Electronic ISSN: 1528-7505
    Topics: Chemistry and Pharmacology , Geosciences , Physics
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