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  • 1990-1994  (4)
  • 1985-1989  (3)
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Year
  • 1
    Electronic Resource
    Electronic Resource
    Interaction of synthetic proanthocyanidin dimer and trimer with bovine serum albumin and purified bean globulin fraction G-1 (1987)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 35 (1987), S. 417-421 
    Details
    ISSN: 1520-5118
    Source: ACS Legacy Archives
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jf00075a033
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    One-Stage Synthesis of Raffinose Fatty Acid Polyesters (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 52 (1987), 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: Liquid polyesters of raffinose (raffinose polyesters, RPE) were synthesized by a one-stage solvent-free interesterification of raffinose un-decaacetate (RUAC) and fatty acid methyl esters (FAME) of salad oils, long chain fatty acids and blends thereof. Interesterification was essentially a low temperature, low pressure process consisting of forming a homogenous melt of RUAC and FAME in the presence of an alkali metal catalyst (2% sodium). RPE were formed with 95.8–99.3% yield based on initial weight of RUAC. Formation of RPE was evaluated with thin layer chromatography (TLC) and RPE composition determined by transesterification with 1.0 M methanolic NaOH, followed by TLC and gas liquid chromatography (GLC). The structure of RPE was confirmed by both infrared (IR) and nuclear magnetic resonance (C-13 NMR) spectroscopy. Physical properties of the synthesized RPE were similar to physical properties of sucrose polyesters (SPE), conventional salad and vegetable oils. Synthesis of RPE catalyzed by sodium metal appeared to be a deacetylation-acylation process.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb05881.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Analysis and Thermal Stability of Porcine Thyroglobulin-Binding Lectins in the Major Phaseolus vugaris L. G2/Albumin Groups (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), 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: Porcine thyroglobulin (PTG)-binding lectins from cultivars representing the five major G2/albumin groups of Phaseolus vulgaris L. were quantified and assayed for thermal stability with PTG-Sepharose affinity chromatography and the Folin-Ciocalteau protein assay. Lectin concentrations of the five cultivars were 30, 25, 21, 21 and 15 mg g−1 dry flour, for Jamapa (MG2), ICA-Pijao (BG2), California Light Red Kidney (TG2), Black Turtle Soup (VG2) and Sanilac (SG2), respectively. Heat stabilities of the five major lectin-containing G2/ albumin groups were MG2= BG2〈VG2〈SG3〈TG2. Thermally processing whole beans at 89°C for 60-130 min inactivated the lectins in all G2/albumin groups.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb11261.x
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    Optimized Synthesis of Sucrose Polyesters: Comparison of Physical Properties of Sucrose Polyesters, Raffinose Polyesters and Salad Oils (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 55 (1990), 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: Synthesis and purification of sucrose polyesters (SPE) were optimized to obtain high yields of SPE. Sucrose octaacetate (SOAC) and fatty acid methyl esters (FAME) of salad oils or FAME blends of homogenous fatty acids and salad oils were interesterified in the presence of sodium metal. Yields 99.6–99.8% of purified SPE based on initial weight of SOAC were obtained. SPE structure was confirmed by infrared (IR) and C-13 nuclear magnetic resonance (C-13 NMR) spectroscopy. Physical properties of SPE and raffinose polyesters (RPE) were similar to physical properties of conventional salad oils. The hydrophile-lipophile balance (HLB) of SPE and RPE were between 2–6 HLB units. Differential scanning calorimetry (DSC) was used to determine the melting properties of SPE and RPE. Neither SPE nor RPE was susceptible to in vitro lipolysis.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1990.tb06060.x
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  • 5
    Electronic Resource
    Electronic Resource
    INACTIVATION of SACCHAROMYCES CEREVISIAE IN APPLE JUICE BY SQUARE-WAVE and EXPONENTIAL-DECAY PULSED ELECTRIC FIELDS (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food process engineering 17 (1994), S. 0 
    Details
    ISSN: 1745-4530
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: With equivalent electrical energy input, inactivation of microorganisms by pulsed electric fields depends on pulse waveform. Exponential-decay and square-wave pulsed electric fields were selected to treat Saccharomyces cerevisiae suspended in apple juice. A parallel-plate static treatment chamber with 25 ml volume and 0.95 cm electrode gap was used. Peak electric field and pulse electric energy input were 12 kV/cm and 260 Joules per pulse for both waveforms. Both waveforms were found effective in the microbial inactivation. However, inactivation of S. cerevisiae treated with square-wave pulses was greater than yeast treated with exponential-decay pulses. For the purpose of food pasteurization, square-wave pulsed electric fields may result in significant energy savings compared to exponential-decay pulses.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4530.1994.tb00350.x
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  • 6
    Electronic Resource
    Electronic Resource
    BASE CATALYZED TRANSESTERIFICATION OF VEGETABLE OILS (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 12 (1988), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Anhydrous methanolic sodium hydroxide catalyzed transesterification of vegetable oils yielded pure methyl esters within one minute at ambient temperature under nitrogen. Neither benzene nor phenolphthalein was required to maintain adequate stability of methanolic sodium hydroxide transesterification reagent. Additional esterification with methanolic HCl to convert free fatty acids to methyl esters was not required. Neutralization of excess base with 2.0 M HCl stopped saponification. Transesterification catalyzed by 1.0 M methanolic NaOH was reproducible and quantitative. Pentane and diethyl ether were excellent solvents for methanolic sodium hydroxide catalysis.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1988.tb00073.x
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  • 7
    Electronic Resource
    Electronic Resource
    MICROBIAL INACTIVATION of FOODS BY PULSED ELECTRIC FIELDS (1993)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 17 (1993), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Pulses of high voltage electric fields (PEF) are potentially a most important cold pasteurization/sterilization food preservation technique to replace or partially substitute for thermal processes. During the PEF process, lysis of micro-organisms is caused by irreversible structural changes in the membranes, leading to pore formation and destruction of the semipermeable barrier of the membrane. Theories explaining electroporation of the cell membrane and applications of the nonthermal PEF process are reviewed in this paper.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1993.tb00225.x
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    Paper (German National Licenses)
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