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  • 1
    Electronic Resource
    Electronic Resource
    Optimizing Beef Chuck Flavor and Texture Through Cookery Methods (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: : Eight cooked chuck muscles were subjected to Warner-Bratzler shear (WBS) force analysis in phase I of the study to choose the cooking methods and temperature combinations suitable for descriptive sensory analysis in phase II. WBS force analysis was unable to discriminate (P 〉 0.05) cooking and temperature combinations among various muscles. Nine chuck muscles were then subjected to cooking by grilling, roasting, and braising to an internal temperature of 63°C and 77°C. A panel of 10 trained judges performed the descriptive analysis of the cooked chuck muscle steaks. Grilling, under medium rare conditions, was most suitable for the chuck muscles because it yielded more juiciness and roasted flavor than any other cooking method/temperature combinations.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2004.tb06360.x
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  • 2
    Electronic Resource
    Electronic Resource
    Inheritance of wheat stem rust resistance in triticale (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Plant breeding 117 (1998), S. 0 
    Details
    ISSN: 1439-0523
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Genetic studies were conducted on nine triticale cultivars and lines lo determine the presence and identity of stem rust resistance genes. The lines were intercrossed and their F2 and F3 generations were tested with selected pathotypes of Puccinia graminis tritici. Segregation in seedling tesis showed the presence of two new genes SrLal and SrLa2 in ‘Lasko’, SrBj anil SrJ in ‘Bejon’. SrVen in ‘Currency’, SrBj in ‘Abacus’ and ‘RM4’ and SrNin in ‘Tahara’, ‘Maidan’ and ‘Madonna’ SrBj, SrNin, SrLal and SrLa2 were genetically independent and each conferred resistance to the currently important Australian P. graminis tritici pt 34-2.12.13, whereas SrJ and SrVen conferred moderately susceptible reactions to the same pathotype. SrVen segregated independently of SrBj, but the relationship of SrVen with the other genes was noi determined. The typical low infection types conferred by SrBj and SrJ were best expressed at temperatures above 21 C, Prolamine separations nsinj; sodium dodecyl sulphate-polyacrylamide gel elcclrophoresis confirmed that SiNin and SrBj were located in chromosome 2R. The gene SrLal behaved as a third allele at or near the Sr27, SrSatu locus in chromosome 3R, The present work demonstrated that chromosomes 2R and 3R are important bearers of genes Tor stem rust resistance in hexaploid iriticale.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1439-0523.1998.tb02199.x
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  • 3
    Electronic Resource
    Electronic Resource
    CHANGES IN THE PROFILE OF ORGANIC ACIDS IN PLAIN SET AND STIRRED YOGURTS DURING MANUFACTURE AND REFRIGERATED STORAGE (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 25 (2002), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The organic acids profile in fermented dairy foods is an indicator of the metabolic activity of added bacterial cultures. These acids act as natural preservatives and contribute to the characteristic sensory properties. This study was done to determine the effect of encapsulation on the metabolic activity of probiotic supplements, i.e. bifidobacteria, in plain yogurts. Metabolically active bifidobacteria may increase the concentration of certain organic acids, mainly acetic and propionic acids, which might lead to decreased acceptability of the product. Changes in the profiles of organic acids were determined in plain set and stirred-type yogurts containing the starter culture and microencapsulated and nonencapsulated probiotic strains of either Bifidobacterium longumB6 or B. longum ATCC15708. Ion-exchange high-performance liquid chromatography was used for the separation and quantification of the organic acids. Concentrations of acetic and lactic acid increased during storage, while those of citric and uric acid remained stable. No particular pattern was observed for propionic or butyric acid, while pyruvic acid initially decreased and then increased during storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.2002.tb01038.x
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  • 4
    Electronic Resource
    Electronic Resource
    Susceptibility in oats to stem rust induced by co-infection with leaf rust (1998)
    Oxford, U.K. and Cambridge, USA : Blackwell Science Ltd
    Plant pathology 47 (1998), S. 0 
    Details
    ISSN: 1365-3059
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Induction of susceptibility in oats to a normally avirulent pathotype of Puccinia graminis f.sp. avenae was studied in the presence of different pathotypes of P. coronata f.sp. avenae. Induction occurred on seedlings only in the presence of a virulent culture of P. coronata avenae and was not dependent on time or order of inoculation of either pathogen. This phenomenon was restricted to seedlings of lines possessing the Pg-a source of oat stem rust resistance. The specificity of induced susceptibility can be used as a valuable bioassay for screening and identifying Pg-a. Induced susceptibility occurred only at the seedling stage, and apparently provides no obstacle to the use of Pg-a as a source of stem rust resistance in oats.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1046/j.1365-3059.1998.00256.x
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  • 5
    Electronic Resource
    Electronic Resource
    Survival and Metabolic Activity of Microencapsulated Bifidobacterium longum in Stirred Yogurt (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 68 (2003), 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: : Live cells of Bifidobacterium longum, microencapsulated in K-carrageenan, were added to stirred yogurt after fermentation (pH 4.6) and stored at 4.4 °C for 30 d. Cell enumeration indicated no decline of encapsulated cell number in yogurt samples, while there was significant reduction in nonencapsulated cell population (89.3% for B. longum B6 and 91.8% for B. longum ATCC 15708). Ion-exchange high-performance liquid chromatography showed comparable amounts of lactic and acetic acids in all samples, indicating little metabolic activity by bifidobacteria in experimental yogurts. Consumer sensory analysis of blackberry-flavored yogurts revealed that samples containing encapsulated bifidobacteria had a grainy texture. Results suggested that microencapsulation protected bifidobacteria from the low pH of yogurt.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb14152.x
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  • 6
    Electronic Resource
    Electronic Resource
    Study of minor hysteresis loops and harmonic generation in granular samples of BSCCO
    Amsterdam : Elsevier
    Physica C: Superconductivity and its applications 235-240 (1994), S. 3193-3194 
    Details
    ISSN: 0921-4534
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Physics
    Type of Medium: Electronic Resource
    URL: http://linkinghub.elsevier.com/retrieve/pii/0921-4534(94)91123-1
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  • 7
    Electronic Resource
    Electronic Resource
    H"c"1 measurements in sintered YBaCuO and Bi(Pb)SrCaCuO using remanent second-harmonic generation
    Amsterdam : Elsevier
    Physica C: Superconductivity and its applications 216 (1993), S. 169-172 
    Details
    ISSN: 0921-4534
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Physics
    Type of Medium: Electronic Resource
    URL: http://linkinghub.elsevier.com/retrieve/pii/0921-4534(93)90649-B
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