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  • 1
    Electronic Resource
    Electronic Resource
    Variation of Vitamin Concentration and Retention in Canned Snap Beans from Three Processing Plants During Two Years (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), 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: A statistical evaluation of vitamin status during canning was obtained from samplings of raw, blanched and canned snap beans. With the exception of folic acid retention, it was not possible to distinguish the separate plants. This leads to the expectation that the season averages of vitamins from processing plants obtaining material from the same area would be similar. Retention percentages were lower for thiamin, folic acid and B6 than for ascorbic, which was lower than for carotene. Raw material was a source of variation. Average concentrations in drained canned beans, dry weight basis were: ascorbic acid, 116 mg/100g; carotene, 22 μg/g; thiamin, 3.4 μg; B6, 5.3 μg/g; and folic acid, 7.3 μg/g.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb04979.x
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  • 2
    Electronic Resource
    Electronic Resource
    Effects of Post-Harvest Handling and Processing on Vitamin Contents of Peas (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), 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: Vitamin contents of peas were measured at various stages of raw product handling, during 1976–1979 seasons, on different cultivars, on different sizes of peas, at various stages of processing, and at different processing plants. Some cultivar differences were shown in ascorbic acid, carotene, and folic acid, and different sizes of peas contained significantly different amounts of ascorbic acid, carotene, and thiamin contents. Profound effects were observed during blanching and thermal processing of peas. Ascorbic acid, thiamin, vitamin B6, and niacin contents of canned peas were significantly (95% level) lower than those of fresh peas. Also some significant differences in vitamin contents of canned peas among different processing plants were observed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb12755.x
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  • 3
    Electronic Resource
    Electronic Resource
    Atisenol, A New Ent-atisene Diterpenoid Lactone From Aconitum heterophyllum (1982)
    s.l. : American Chemical Society
    Journal of natural products 45 (1982), S. 779-781 
    Details
    ISSN: 1520-6025
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/np50024a028
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    Total synthesis of (.+-.)-triptonide and (.+-.)-triptolide (1982)
    s.l. : American Chemical Society
    Journal of the American Chemical Society 104 (1982), S. 867-869 
    Details
    ISSN: 1520-5126
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/ja00367a046
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  • 5
    Electronic Resource
    Electronic Resource
    Effects of Processing on Amino Acid and Mineral Contents of Peas (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), 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: Changes in amino acid and mineral contents of peas (P. sutivum L.) at various stages of commercial processing were studied. Samplings were made during the 1975–1979 seasons, on four cultivars, on different grade sizes of peas, at various stages of the canning process, and at three processing plants. Amino acids were analyzed by ionexchange column chromatography, and minerals were determined by an atomic absorption spectrophotometer. Significant differences were found in certain amino acids in different cultivars and grade sizes, and during canning but not in different canning plants. Differences in minerals in different cultivars, growing seasons, grade sizes, and processing plants were minor, but the canning process significantly affected the Na, K, P, and Mg content of canned peas.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb12780.x
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  • 6
    Electronic Resource
    Electronic Resource
    Computer-Assisted Identification of Bacteria on Hot-Boned and Conventionally Processed Beef (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), 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: Mesophilic and psychotrophic bacteria (706 isolates) obtained from hot-boned and conventionally processed beef at the time of fabrication and after 14-day vacuum storage at 2°C were analyzed by computer-assisted numerical taxonomy (108 attributes per isolate). There was no significant difference in terms of the number of phenons between hot-boned and conventionally processed beef both at the time of fabrication and after storage. Before storage, 24 mesophilic phenons and 11 psychrotrophic phenons were characterized. After storage in vacuum bags, there were 13 mesophilic phenons and 6 psychrotrophic phenons. The after storage flora consisted mainly of Streptococcus and Lactobacillus from both hot-boned and conventionally processed beef.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb10082.x
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  • 7
    Electronic Resource
    Electronic Resource
    A Solid State Fermentation System for Production of Ethanol from Apple Pomace (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), 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: A solid state fermentation system for the production of ethanol from apple pomace with a Montrachet strain of Saccharomyces cerevisiae is described. The yields of ethanol varied from about 29g to more than 40g per kg of apple pomace, depending on the samples fermented. Separation of up to 99% of the ethanol from spent apple pomace was achieved with a rotary vacuum evaporator. The results of this study indicate that the alcoholic fermentation of apple pomace might be an efficient method of alleviating waste disposal problems with the concomitant production of ethanol.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb12897.x
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  • 8
    Electronic Resource
    Electronic Resource
    Noradrenergic neurotransmission in the brain of a convulsive mutant mouse (1982)
    Springer
    Naunyn-Schmiedeberg's archives of pharmacology 320 (1982), S. 26-33 
    Details
    ISSN: 1432-1912
    Keywords: Convulsions ; Noradrenaline release ; Cerebral cortex ; Brain stem ; MOPEG levels ; Quaking mice
    Source: Springer Online Journal Archives 1860-2000
    Topics: Medicine
    Notes: Summary The Quaking mouse is a genetically determined model of convulsive disorders. We investigated the modulation of noradrenergic neurotransmission through α2-adrenoceptors in the occipital cortex and the brain stem of this mutant. The endogenous levels of noradrenaline were similar in the cerebral cortex of the Quaking mice and their corresponding controls, while a significant increase of endogenous noradrenaline was found in the brain stem of the mutants. The rate of disappearance of noradrenaline in the cerebral cortex and the brain stem after injection of FLA 63 was identical in control and Quaking mice. The calciumdependent electrically evoked overflow of 3H-noradrenaline from slices of occipital cortex was inhibited by clonidine and enhanced by yohimbine in Quaking as well as in normal mice. The negative feed-back mechanism mediated by presynaptic α2-adrenoceptors operates to a similar extent in both strains of mice. In contrast to the occipital cortex, in the brain stem, the amount of neurotransmitter released by electrical stimulation was significantly increased in Quaking mice when compared with the controls. However, in the brain stem, the negative feed-back regulation of noradrenaline release operates to a similar extent in both strains of mice. When the endogenous levels of MOPEG were determined in the brain stem, they were found to be significantly higher in the Quaking mice when compared to the controls. The results suggest that an increase in noradrenergic neurotransmission in the brain stem, rather than in the cerebral cortex, could contribute to the behavioural abnormalities exhibited by the Quaking mice.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00499067
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  • 9
    Electronic Resource
    Electronic Resource
    Interaction of methylmercury(II) with bidentate ligands containing pyridine and pyrazole rings. Synthesis and structure of methyl[1-(2-pyridyl)pyrazole]mercury(II) nitrate and [di(1-pyrazolyl)methane]methylmercury(II) nitrate (1982)
    Copenhagen : International Union of Crystallography (IUCr)
    Acta crystallographica 38 (1982), S. 743-748 
    Details
    ISSN: 1600-5740
    Source: Crystallography Journals Online : IUCR Backfile Archive 1948-2001
    Topics: Chemistry and Pharmacology , Geosciences , Physics
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1107/S0567740882004002
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  • 10
    Electronic Resource
    Electronic Resource
    Enzyme inactivation and inhibition by Gossypol (1982)
    Springer
    Molecular and cellular biochemistry 47 (1982), S. 65-70 
    Details
    ISSN: 1573-4919
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Chemistry and Pharmacology , Medicine
    Notes: Summary Three lactate dehydrogenase isozymes and malate dehydrogenase purified from mouse tissues were inactivated with time by low concentration of gossypol. The degree of enzyme inactivation is both gossypoland enzyme-concentration-dependent. Under the same experimental conditions, lactate dehydrogenase-X and lactate dehydrogenase-5 were inactivated faster than lactate dehydrogenase-1. NADH was shown to partially protect the enzymes against inactivation by gossypol. The results of this study suggest that the enzymes are inactivated by the minor components in gossypol preparations. Isozymes of glutathione S-transferases were reversibly inhibited by gossypol. The inhibition of transferases by gossypol was shown to be competitive with respect to the 1-chloro-2,4-dinitrobenzene. It is proposed that the male antifertility effect of gossypol may be related to the selective inactivation of sperm-specific lactate dehydrogenase-X.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00234406
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