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  • 1
    Electronic Resource
    Electronic Resource
    Biosynthesis of [14C]patulin by Penicillium urticae (1979)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 27 (1979), S. 905-906 
    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/jf60224a034
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  • 2
    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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  • 3
    Electronic Resource
    Electronic Resource
    DILUTION AND SOLIDS ADULTERATION OF APPLE JUICE (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 5 (1982), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The adulteration of apple juice with pear juice and corn drived syrups has been practiced in many countries.The sorbitol/sucrose ratios and the sorbitol/total sugar ratios were determined for the juices of 14 apple varieties and 3 pear varieties. A multivariate normal test was applied to develop an equation for the detection of apple juice adulteration with sugar solutions or pear juice. Adulteration of apple juice with more than 10% sugar solution or pear juice were detectable with this method.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.1982.tb00956.x
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  • 4
    Electronic Resource
    Electronic Resource
    TEXTURE PROPERTIES OF GELLAN GELS AS AFFECTED BY TEMPERATURE (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of texture studies 30 (1999), S. 0 
    Details
    ISSN: 1745-4603
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Gellan gels can be made very brittle, similar to agar gels, or very flexible, like gelatin gels. The entropy or enthalpy nature governing those gellan gel behaviors was studied by mechanical testing at temperatures varying from 2 to 62C. Both failure stress and strain for 1% low acyl and low acyl/high acyl mixed gellan gels decreased with increasing temperature, indicating that the hydrogen bonding contributed significantly to the stabilization of gellan gels in addition to the polyanion-calcium-polyanion bonding. Hydrophobic interactions were less important. The initial Young's modulus for two mixed high and low acyl gellan gels containing 2 mM Ca++ increased with temperature from 2–42C, indicating entropy elasticity. Average molecular weight between adjacent crosslinks for these two mixed gels was larger than 104. For other gels, the entropy elasticity was not a dominant mechanism for elastic force because of molecular weights between crosslinks and from the observation of negative temperature dependence of the modulus.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4603.1999.tb00228.x
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  • 5
    Electronic Resource
    Electronic Resource
    SHELF LIFE OF HHP-PROCESSED PEACH PUREE WITH ANTIBROWNING AGENTS (2005)
    Oxford, UK and Malden, USA : Blackwell Science Inc
    Journal of food quality 28 (2005), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Natural peach puree and peach puree containing 500 ppm of ascorbic acid (AA) or cysteine (250 ppm) were treated at high pressure (517 MPa/5 min). High hydrostatic processing (HHP)-processed and control purees were stored at 3, 21 and 35 ± 1C for 30 days. Total count, yeast/molds, color and polyphenoloxidase (PPO) activity were analyzed regularly. PPO activity was reduced to 12.1, 26.4 and 5.5% in both the natural puree and puree containing AA and cysteine after applying HHP. PPO activity of the non-HHP-processed puree containing cysteine was different from the other purees, as well as the PPO activity of HHP-processed purees. Non-HHP-processed natural puree (yellow color) and purees containing AA (yellow color) and cysteine (orange color) maintained their colors individually for 9 days. HHP-processed purees maintained their yellow (natural puree and puree with AA) and orange colors (puree containing cysteine) for 21 to 24 and 30 days, respectively. Less than 10 cfu/g were counted in HHP-processed purees stored at 3C.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.2005.00050.x
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  • 6
    Electronic Resource
    Electronic Resource
    EFECT OF pH BUFFERS ON MECHANICAL PROPERTIES OF GELLAN GELS (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of texture studies 30 (1999), S. 0 
    Details
    ISSN: 1745-4603
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The strength and deformability of calcium cross-linked gellan gels as affected by pH 3.5 and 5.0 citrate and acetate buffers were measured by large compressive deformation test until failure. The trend of dependence of gel strength on polymer and calcium concentrations was similar to gels formed in distilled water without pH adjustment. A critical calcium concentration was observed for each gellan concentration. Gels formed at the critical calcium concentration exhibited the maximum strength. The chelating effect of pH 5.0 citrate buffer greatly increased the critical calcium concentration. The failure strain, representing the deformability, of gellan gels formed in buffers behaved differently from gels formed in distilled water. In the pH 3.5 buffer systems, gellan gels were brittle regardless of gellan and calcium concentrations. In the pH 5.0 buffer systems, gellan gels were brittle at high calcium concentrations and ductile at calcium concentrations less than 24 mM in citric buffer and less than 6 mM in acetate buffer.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4603.1999.tb00208.x
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  • 7
    Electronic Resource
    Electronic Resource
    Biosynthesis of [[14C]PATULIN BY PENICILLI-UM URTICAE, (1980)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 28 (1980), S. 168-168 
    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/jf60227a046
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  • 8
    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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  • 9
    Electronic Resource
    Electronic Resource
    NUTRITIVE VALUE OF SPROUTED WHEAT FLOUR (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), 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: Proximate analyses and determinations of ascorbic acid, thiamine and riboflavin were made on four flours prepared from sprouted Wanser wheat and on a control flour prepared from unsprouted wheat. The four sprouted flours were prepared from l/4 and 1 in. sprouts dried by two methods: convection or vacuum oven. Sprouted flours were found to have significantly higher crude protein, crude fat, thiamine and riboflavin concentrations than the control flour. For both sprout lengths higher thiamine concentrations were obtained by drying under vacuum.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00709_41_3.x
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  • 10
    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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