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  • Articles: DFG German National Licenses  (5)
  • 2000-2004  (4)
  • 1985-1989  (1)
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  • Articles: DFG German National Licenses  (5)
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  • 1
    Electronic Resource
    Electronic Resource
    Rheological Properties of Chitosan and its Interaction with Porcine Myofibrillar Proteins as Influenced by Chitosan's Degree of Deacetylation and Concentration (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: Rheological and gelation characteristics of a specific degree of deacetylation (dd 50 to 99) and concentration (0.5% to 1.5%) of chitosan and chitosan/SSP (salt-soluble protein) mixtures were studied. Results suggested that SSP thermal gelation was interfered with by the positive charges of amino groups of the chitosan molecule. Regardless of degree of deacetylation, increasing chitosan concentration caused stronger interference on SSP gelation and lowered complex modulus [G*]. Loss tangent of chitosan/SSP gel decreased with increasing temperature. Higher level (1.5%) of dd 99 chitosan had the lowest G*, which resulted from ionic interaction with SSP. SDS-PAGE revealed protein aggregation, indicating possible covalent bond formation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb08250.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Physicochemical Properties and Microbial Stability of Reduced-Fat Chinese-Style Sausage Stored under Modified Atmosphere Systems (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), 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: : Physicochemical properties and microbial stability of reduced-fat Chinese-style sausages packaged with various modified atmosphere packaging (MAP) systems were evaluated. With the exception of VAC (vacuum) treatment, the TBARS (thiobarbituric acid-reactive substances) values increased with increasing storage time. Treatments of C100 (100% CO2), C80 (80% CO2/20% N2), and C20 (20% CO2/80% N2) were higher in TBARS values than VAC and N2 (100% N2) after 2 wk of storage. The numbers of total plate counts, psychrotrophs, total anaerobes, or lactic acid bacteria increased slightly, though statistically insignificant, during storage, while N2 was numerically the lowest and VAC was intermediate. Vacuum packaging was more effective than other MAP in maintaining lipid and microbial stability of reduced-fat Chinese-style sausage. Keywords: reduced-fat, Chinese-style sausage, MAP, storage stability, vacuum packaging
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb08879.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Quality Characteristics of Chinese-style Meatball Containing Bacterial Cellulose (Nata) (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: : The physicochemical, textural, and quality characteristics of Chinese-style meatball (20% fat) containing varying levels of bacterial cellulose (nata) were evaluated. Cooking losses of nata-containing Chinese-style meatballs were higher than those of control (containing no nata and 20% fat [C20]). Raw nata-added batter had higher water-holding capacity than control, but the pattern was reversed after cooking. N10 (10% nata) and C20 had the highest springiness scores. Textural hardness and shear-force value were significantly higher for C20, but both attributes for nata-added treatments decreased with increasing nata levels. Addition of 10% nata to Chinese-style meatballs produced products with acceptable textural and sensory qualities. Nata showed potential as a functional ingredient in Chinese-style emulsified meat products such as Chinese-style meatballs.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2004.tb13378.x
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    Influences of Gums, Soy Protein Isolate, and Heating Temperatures on Reduced-Fat Meat Batters in a Model System (2000)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 65 (2000), 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: Effects of incorporation of iota-carrageenan, sodium alginate (AL), and soy protein isolate (SPI) in comparison with control (CONT) on the textural and physicochemical properties of reduced-fat (15%) meat emulsions heated to various internal temperatures were investigated. Lower percent fat and water losses for treatments containing gums or soy protein isolate than those of CONT indicated that addition of gums and soy protein isolate could improve emulsion stability. AL had the greatest water-holding capacity at the higher endpoint temperatures (76.7 °C and 82.2 °C), which was possibly due to the formation of a heat-stable alginate gel. The SPI had the highest concentration of salt-soluble protein in either raw or cooked meat batter.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2000.tb15954.x
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    Paper (German National Licenses)
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  • 5
    Electronic Resource
    Electronic Resource
    Effect of pretreatments and fermentation on pore size in cellulosic materials (1985)
    New York, NY [u.a.] : Wiley-Blackwell
    Biotechnology and Bioengineering 27 (1985), S. 1427-1433 
    Details
    ISSN: 0006-3592
    Keywords: Chemistry ; Biochemistry and Biotechnology
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Surface area has been proposed as a major factor determining the extent of enzymatic hydrolysis of cellulose. We used cornstalk residue (CR) and Solka Floc BW-300 (SF) as substrates and NaOH (a cellulose swelling agent) and iron sodium tartrate (FeTNa, intercolates between cellulose microfibrils) as pretreatments to study the effect of surface area on extent of fermentation. Micropore sizes (8-130 Å) were determined by a solute exclusion technique using glucose, cellobiose, and polyethylene glycols as molecular probes. The pore size distributions follow the logistic model function: I = a/[1+exp(b - cX)] where I is pore volume; X = log D; D is the molecular probe diameter; and a, b, and c are constants. The pore volumes of CR (1.9 mL/g) and SF (1.6 mL/g) are increased to 2.1 mL/g by pretreatment with NaOH. Pretreatment of SF with NaOH and cornstalk residue with FeTNa caused an upward shift in the pore size distribution. Fermentation of untreated CR by rumen microbes resulted in a 46% loss of dry matter while increasing the internal pore size and decreasing the pore volume to 0.9 mL/g. Fermentation of NaOH pretreated CR resulted in a 73% loss of dry matter with little change in pore size, total pore volume, or fiber composition. Fiber analysis indicated that selective utilization of hemicellulose over cellulose in both fermentations was small. The data show that: (1) removal of hemicellulose and lignin increases dry matter disappearance upon fermentation of the remaining material; (2) relative to the size of bacterial cellulases (40-160 Å), the pretreatments have little effect on increasing accessibility of surface internal to the cellulose particles; and (3) the micropore changes caused by NaOH or FeTNa treatment do not explain the enchanced fermentation obtained for treated cornstalk residue. These observations infer that external or macropore surface properties may be a significant factor in determining the extent of utilization of the solid substrates by cellulolytic microorganisms.
    Additional Material: 6 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/bit.260271006
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    Paper (German National Licenses)
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