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  • 1985-1989  (8)
  • 1950-1954
  • 1989  (8)
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Material
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  • 1985-1989  (8)
  • 1950-1954
Year
Keywords
  • 1
    Electronic Resource
    Electronic Resource
    Phenylmalonic acid reaction with iodine and behavior in a Briggs-Rauscher oscillator (1989)
    s.l. : American Chemical Society
    The @journal of physical chemistry 〈Washington, DC〉 93 (1989), S. 2817-2823 
    Details
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology , Physics
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/j100344a024
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Enzymatic peptidyl .alpha.-amidation proceeds through formation of an .alpha.-hydroxyglycine intermediate (1989)
    s.l. : American Chemical Society
    Journal of the American Chemical Society 111 (1989), S. 1933-1934 
    Details
    ISSN: 1520-5126
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/ja00187a088
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Technical note: Methylcellulose as a binder for reformed beef (1989)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 24 (1989), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb00667.x
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    Properties and Structure of Amylose-Glyceryl Monostearate Complexes Formed in Solution or on Extrusion of Wheat Flour (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), 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: Differential scanning calorimetry (DSC), alpha-amylolysis, and gel filtration chromatography (GFC) were used to characterize the lamellar morphology of solution-grown amyloseglyceryl monostearate (GMS) complexes. The complexes grown at 60°C and 90°C had melting temperatures of 100°C and 114°C, respectively. Both enzyme digested complexes had broad overlapping GFC chromatographs; however, the amylose-GMS-90°C complex had chain lengths 25% to 40% larger than the lower temperature complex. Assuming the main GFC peak was representative of the ordered lamellar regions, the complexes grown at 60°C and 90°C had helical chain segments of 104 Å and 145 Å, respectively. The influence of GMS addition on the twin screw extrusion of soft wheat flour was also investigated. Formation of a complex during extrusion, characteristic of the amylose-GMS-90°C polymorph, decreased the starch solubility, water holding capacity, enzyme susceptibility and degree of expansive-puffing of the extrudate.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb07920.x
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    Paper (German National Licenses)
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  • 5
    Electronic Resource
    Electronic Resource
    Protein Denaturation and Starch Gelatinization in Hard-To-Cook Beans (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), 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 study was undertaken to assess protein denaturation and starch gelatinization in ground samples of common black beans exhibiting the hard-to-cook (HTC) defect. Using differential scanning calorimetry, no significant differences in either gelatinization or denaturation temperatures were found between hard and soft beans but tropical storage conditions produced significant increases in gelatinization enthalpy and decreases in denaturation enthalpy. Endotherms of cooked samples showed as little as 34% of the protein had denatured in HTC beans as compared to over 85% in soft beans. Micrographs indicated the ground raw material was composed of clumps of cotyledon cells; cooking soft beans produced cell separation but this did not occur in HTC samples. These data supported the idea that bean hardening was accompanied by limited water availability inside cotyledon cells that could reduce cell swelling, starch gelatinization and protein denaturation, leading to textural toughness.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb05974.x
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    Paper (German National Licenses)
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  • 6
    Electronic Resource
    Electronic Resource
    Water-Holding Capacity in Hard-to-Cook Beans (Phaseolus vulgaris): Effect of pH and Ionic Strength (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), 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 effect of pH and ionic strength (IS) of soaking solution on the water holding capacity (WHC) of hard-to-cook (HTC) and control black beans (Phaseolus vulgaris) was evaluated. Beans were soaked 18 hr in solutions covering the pH range 1–7 at constant IS (1.0 M) or in solutions ranging in IS from 0.01 to 1.3M (prepared with either NaCl or CaCl2) at pH 7. WHC was significantly reduced in the pH range 3.5 to 5.1 in control beans but the effect was not as pronounced with HTC samples which had a lower WHC at each pH. Solutions prepared with NaCl produced significantly lower WHC values than CaCl2 solutions in the control but not in the HTC beans. WHC values in control beans tended to increase with higher IS, although this effect was not as apparent for HTC beans.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb07950.x
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    Paper (German National Licenses)
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  • 7
    Electronic Resource
    Electronic Resource
    CHILLING INJURY. A REVIEW OF POSSIBLE MECHANISMS (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food biochemistry 13 (1989), S. 0 
    Details
    ISSN: 1745-4514
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Chilling injury (CI) is a physiological defect of plants and their products that results in reduced quality and loss of product utilization following exposure to low but nonfreezing temperatures. To design more effective control strategies and maximize shelf-life, it is necessary to develop an understanding of the biochemical mechanism(s) responsible for the initiation of CI. Despite considerable efforts in this field of study, there is no general agreement on the cause or nature of CI, or even the primary event(s) triggering low temperature damage. The first unified theory to explain CI was founded on low temperature induced membrane lipid phase transitions leading to a loss of membrane integrity and physiological dysfunction. This was modified to account for the observation that the level of certain high melting phospholipids appears to be related to the chill sensitivity of many plant tissues. Membranes and changes in their physical characteristics are further implicated as having a role in CI by the discovery that chilling stress evokes an elaborate membrane retailoring response that leads to increased fluidity at reduced temperatures. Others have postulated that CI results from the direct effect of reduced temperatures on enzymes or the indirect effect of membrane perturbations on intrinsic enzymes. The redistribution of cellular calcium has most recently been advanced as the primary transducer of CI. The weight of this theory rests on the role of calcium as a secondary messenger for many cellular functions. In this review it is also speculated that lipid peroxidation may have a role in the development of irreversible injury during low temperature stress. Its effect would be similar to the senescent processes of free radical damage to tissue and progressive membrane rigidification.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4514.1989.tb00389.x
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    Paper (German National Licenses)
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  • 8
    Electronic Resource
    Electronic Resource
    Biogeography of the chaetodontidae: an analysis of allopatry among closely related species (1989)
    Springer
    Environmental biology of fishes 25 (1989), S. 9-31 
    Details
    ISSN: 1573-5133
    Keywords: Butterflyfishes ; Vicariance ; Cladistics ; Allopatric speciation ; Tethys ; Indo-Pacific
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology
    Notes: Synopsis A recent survey of chaetodontid osteology has produced a hypothesis of relationships among 22 osteologically distinct genera and subgenera. Fourteen supra-specific taxa have distributions that are Indo-Pacific or larger. Most sister taxa inferred by osteology are broadly sympatric. The basal dichotomy within the large genusChaetodon contrasts monophyletic groups centered in the Atlantic and Indo-Pacific with little overlap. Divergence of Atlantic and Indo-Pacific distributions is correlated with the closing of the Tethys seaway 18–13 million years ago. Distributional data of Burgess (1978) and Allen (1980) are reevaluated in the context of putative species pairs and complexes. Species in nearly two thirds of these complexes (18 of 31) are distributed allopatrically. Eight complexes are examined in more detail. Five of these eight contain at least one peripherically isolated species. Distributions of species in four complexes indicate that previously wide-spread species were cleaved more symmetrically. Sympatric distributions within two species pairs indicate that the more narrowly distributed species in each pair arose through central isolation within a broadly distributed ancestor. The area of central isolation corresponds to the classical center of origin. A new hypothesis of vicariance followed by dispersal may partially explain the diversity gradient so prominently featured in dispersal-oriented tropical marine biogeography.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00002198
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    Paper (German National Licenses)
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