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  • Blackwell Publishing Ltd  (11)
  • 1
    Electronic Resource
    Electronic Resource
    THERMAL GELATION OF DUCK BREAST AND LEG MUSCLE PROTEINS (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of muscle foods 5 (1994), S. 0 
    Details
    ISSN: 1745-4573
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Gels were made by heating duck breast and leg myofibrillar protein suspensions (20 mg/ml; pH 5.50, 5.75 and 6.00) at a constant rate of 1C/min from 18C to 70C. After heating the suspensions to 70C at pH 5.50, breast proteins formed gels which were not different (p 〉 0.05) in strength from leg proteins. At pH 5.75 and 6.00, however, breast proteins formed significantly stronger gels than leg proteins. Increasing the protein suspension pH from 5.50 to 5.75 had no significant effect on the strength of leg protein gels, whereas the strength of breast protein gels more than doubled. A further increase in pH from 5.75 to 6.00 resulted in a three-fold decrease in the strength of leg protein gels; no significant difference was observed for breast gels. Overall, pH 5.75 was suitable for forming strong breast and leg protein gels, whereas pH 5.50 and 6.00 were detrimental for gel formation of breast and leg proteins, respectively. Variations in the gelation behavior of duck breast versus leg protein gelation are characteristic of differences in fiber composition of the muscle types.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4573.1994.tb00516.x
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  • 2
    Electronic Resource
    Electronic Resource
    Control of Browning During Storage of Apple Slices Preserved by Combined Methods. 4-Hexylresorcinol as Anti-Browning Agent (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: Effectiveness of 4-hexylresorcinol to inhibit enzymatic and nonen-zymatic browning in apple slices preserved by combined methods was assessed during storage at four temperatures. Sodium sulfite and ascorbic acid-2-phosphate were used for comparison. Browning as measured by reflectance spectroscopy and based on visible light absorption was partially inhibited by 4-hexylresorcinol comparable to that of a fivefold sulfite concentration at 25°C. At temperature above 35°C, the inhibiting effect of 4-hexylresorcinol was minimal. Energy of activation of the browning reaction was 5–20 kcal/mol and was not affected by anti-browning treatment. Only induction time was delayed by the 4-hexylresorcinol and sulfite treatments.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1993.tb09361.x
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  • 3
    Electronic Resource
    Electronic Resource
    Inactivation of Zygosaccharomyces Bailii in Fruit Juices by Heat, High Hydrostatic Pressure and Pulsed Electric Fields (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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: Heat, high hydrostatic pressure (HHP) and high pulsed electric field (PEF) inactivations of Zygosaccharomyces bailii ascospores and vegetative cells suspended in apple, orange, pineapple, cranberry and grape juices were investigated. The ascospores exhibited a heat resistance that was more than 5–8 times greater than the vegetative cells. After 5 min of pressurization at 300 MPa, the population of vegetative cells decreased almost 5 log cycles, while the population of ascospores decreased between 0.5-1 log cycles. In each fruit juice studied, two pulses of 32–36.5 kV/cm decreased the population of vegetative cells or ascospores 3.5 to 5 log cycles.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15850.x
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  • 4
    Electronic Resource
    Electronic Resource
    Plasmin Inactivation with Pulsed Electric Fields (1995)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 60 (1995), 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: Plasmin (fibrinolysin E.C.3.4.21.7), an indigenous enzyme in bovine milk, added to simulated milk ultrafiltrate (SMUF) at 100 μg/mL (pH 6.11 and ionic strength 0.056 M) was treated at 10°C and 15°C with pulsed electric fields (HVPEF) of 15, 30 and 45 kV/cm and number of pulses 10, 20, 30, 40 and 50. The plasmin activity measured using a commercial assay, was reduced 90% after 50 pulses at both 30 and 45 kV/cm and at a processing temperature of 15°C. Similar inactivation was obtained when plasmin (100 μg/mL) in SMUF was heated at 40°C for 15 min. Inactivation of the enzyme depended on the number of pulses applied during treatment, intensity of the applied field, and processing temperature.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1995.tb06310.x
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  • 5
    Electronic Resource
    Electronic Resource
    Mass Transfer and Textural Changes during Processing of Apples by Combined Methods (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: Mass transfer and textural changes of ‘Red Delicious’ apple slices and cylinders during osmotic adjustment of aw by the combined method approach were studied at 30, 40 and 50°C. Mass transfer of water and sugar in the treated apple followed typical log-normal behavior with most changes occurring during early stages of the process. The changes followed Crank's equation for diffusion. A negative correlation between apple texture and sugar diffusion was observed. Softening, as well as mass transfer changes, occurred at early stages of osmotic treatment. The texture changes were most pronounced at the edges of the apple tissue where the sugar had penetrated. Softening and sugar uptake were more pronounced when apples were acidified. Apples became firm within 2 hr of the process, when the external layer of the apple cylinders penetrated by sugar was trimmed. Calcium chloride beyond 0.30% minimized tissue softening, but the typical crispy structure of the fresh apple was not restored.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1993.tb06128.x
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  • 6
    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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  • 7
    Electronic Resource
    Electronic Resource
    GLASS TRANSITION TEMPERATURE (Tg) AND WATER ACTIVITY (aw) OF DEHYDRATED APPLE PRODUCTS (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food process engineering 22 (1999), S. 0 
    Details
    ISSN: 1745-4530
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The onset glass transition temperature (Tgo) of Granny Smith apple products was evaluated as a function of drying conditions (air drying and freeze-drying) and moisture and water activity (aw) levels. Tgo was determined in the 0–0.75 aw range, and it was found to have a maximum value at aw= 0 (Tgo= 4.5 ± 1.6C) for freeze-dried apple and a minimum value at aw= 0.75 (Tgo= -81.4 ± 0.1C) for freeze-dried apple juice. A linear relationship between Tgo and aw was obtained in all cases. Theoretical Tgo values at aw= 0 were calculated using these equations, and were within the range of 3.0C (freeze-dried apple) and 10.5C (apple dehydrated at 30C). When Gordon and Taylor's linear model was applied to the experimental data of all the apple products, K values within the range 2.4 (freeze-dried apple juice) and 3.6 (apple dehydrated at 60C), and the theoretical Tg of solids values at aw= 0 between the range -16.3C (freeze-dried apple juice) and -1.9C (apple dehydrated at 60C) were obtained. No effect of the type of drying on the value of Tg was detected.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4530.1999.tb00473.x
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  • 8
    Electronic Resource
    Electronic Resource
    INACTIVATION of E. COLI FOR FOOD PASTEURIZATION BY HIGH-STRENGTH PULSED ELECTRIC FIELDS (1995)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 19 (1995), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Pulsed electric fields of very high field strength and short duration are effective in the inactivation of E. coli. Nine log reduction in E. coli viability was achieved using a stepwise pulsed electric field treatment where E. coli suspensions were treated repeatedly in batches. It was demonstrated that high-strength pulsed electric field treatment is adequate for pasteurization of liquid foods.A 40,000 volt pulse generator was constructed to supply high voltage electric pulses to a treatment chamber with two parallel plate stainless steel electrodes where fluid food was contained. the gap between electrodes was 0.51 cm and the chamber volume was 14 ml. Pulse electric field strength ranged from 35 to 70 kV/cm. Pulse width was selected at 2 μs. Number of pulses per treatment varied from 1 to 80. E. coli were suspended in a simulated milk ultra-filtrate (SMUF) and treated with pulsed electric fields in a batch mode. the suspension fluid was maintained at constant temperatures of 7, 20, or 33C. Maximum temperature change occurring during each pulse was 0.3C measured by a fiber optics temperature probe. E. coli viability before and after treatment were assayed by counting colony forming units (cfu).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1995.tb00281.x
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  • 9
    Electronic Resource
    Electronic Resource
    EDIBLE COATINGS COMPOSED OF METHYLCELLULOSE, STEARIC ACID, AND ADDITIVES TO PRESERVE QUALITY OF PEAR WEDGES (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 27 (2003), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The ability of methylcellulose and methylcellulose-stearic acid coatings to preserve the quality of Anjou pear wedges stored at 4C and 78% relative himidity over a period of 12 days was assessed. The effect of some additives (ascorbic acid, calcium chloride, and sorbic acid) alone or in combination with the edible coatings was also evaluated. The use of edible coatings and additives prolonged the shelf life of treated samples by retarding browning and enhancing texture when compared to control samples. Methylcellulose-stearic acid coatings played an important role in avoiding weight loss, while methylcellulose-only coatings showed poor water vapor barrier properties. Pear wedges coated with the methylcellulose-stearic acid formulation contained higher amounts of hexyl acetate throughout the storage period, probably due to synthesis by wounded tissue from the stearic acid contained in the coating. No effect from the applied treatments on the titratable acidity, soluble solids content, and microbial load of treated pear wedges was found.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.2003.tb00519.x
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  • 10
    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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