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  • 1975-1979  (5)
  • 1
    Electronic Resource
    Electronic Resource
    REDUCTION OF POLYCHLORINATED BIPHENYLS IN SHRIRAP AND EGGS BY FREEZE-DRYING TECHNIQUES (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), 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: Considering the toxicity of polychlorinated biphenyls (PCBs), which poses threats to environment and human health, this project was designed to develop food processing techniques which can eliminate and/ or reduce these compounds. The potential of freeze-drying methods in reducing PCB levels was evaluated using a precontaminated egg and shrimp homogenate. PCBs were recovered and identified by extraction, florisil column-cleanup, gas chromatography and mass spectrometry. Results indicated 40.3% and 25.2% reduction in shrimp homogenate containing Aroclor 1254 and 1260 respectively. The parallel experiment conducted on whole eggs showed 26.8% and 26.6% reduction respectively, for both the Ardclors. Several factors predicted to be responsible for increased PCB losses in shrimp homogenate compared to whole egg samples are outlined. Since freeze-drying techniques can be used for these products, they can prove to be of added advantage by reducing toxic PCBs.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb14403.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    MONO- AND OLIGOSACCHARIDE COMPOSITION OF GROUNDNUT (Arachis hypogea) (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), 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 mono- and oligosaccharide composition of two different varieties of groundnuts has been determined. 70% alcohol was used for the extraction of mono- and oligosaccharides. The total monosaccharides constituted 5.08 and 5.00%, and were identified as D-glucose (2.89 and 2.88%) and D-fructose (2.19 and 2.11%); while the total oligosaccharides amounted only to 3.23 and 3.38% of the flour solids, respectively for the two varieties, and were identified as sucrose, 0.91 and 0.95%; raffinose, 0.94 and 1.06%; stachyose, 1.04 and 0.51%; and verbascoy, 0.2 and 0.38%. Final identification of the sugars was achieved by gas liquid chromatographic analysis as their trimethylsilyl derivatives. In addition, one of the varieties “Nambyquarae” (hybrid peanut) also contained ajugose, 0.48%. These groundnuts are unusual in that they contain a high proportion of free monosaccharides.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00707_41_3.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Pectinolytic enzymes produced byAspergillus carbonarius (Bainier) thom (1975)
    Springer
    Applied microbiology and biotechnology 1 (1975), S. 173-181 
    Details
    ISSN: 1432-0614
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary Aspergillus carbonarius produces exocellular pectinolytic enzymes which are active within the acid range of pH and therefore are useful in commercial processing of fruits. The fungus produces pectin methylesterase, a viscosity-reducing enzyme, and exo-polygalacturonase; but it does not produce transeliminases. The optimum pH range and temperature for the above-mentioned enzyme activities are 3.5 to 4.0 and 50°, respectively. Enzymic hydrolysates of both pectin and pectic acid contained only monogalacturonate. The enzymes are stable at pH 3.0 to 4.5 at room temperature (20–30°) for more than a month. A preliminary purification yielded two fractions, both of which showed viscosity-reducing as well as saccharogenic activities. Pectin methylesterase was unaffected when treated with 6M urea for 5 hr at pH 6.7 and 25°, whereas polygalacturonase and viscosityreducing activities were completely inactivated.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00942213
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    Methionine-repressible homoserine dehydrogenase of serratia marcescens: Purification and properties (1976)
    Springer
    Molecular and cellular biochemistry 12 (1976), S. 15-22 
    Details
    ISSN: 1573-4919
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Chemistry and Pharmacology , Medicine
    Notes: Summary Serratia marcescens Sa-3 possesses two homoserine dehydrogenases and neither has any aspartokinase activity unlike the case ofEs-cherichia coli enzymes. The two enzymes have been separated. One of them is active with either NAD− or NADP+ and has been purified about 180-fold to homogeneity. This enzyme is completely repressed by the presence of 1mm methionine or homoserine in the growth medium, but its activity is unaffected by any amino acid of the aspartate family either singly or together. In many of its properties (such as pH optimum, Km for substrate and cofactors), it resembles its counterpart inE. coli K12. Potassium ions stabilize the enzyme but are not essential for activity. Its molecular weight is around 155,000 as determined by gel filtration and approximately 76,000 by SDS-polyacrylamide gel electrophoresis. This suggests that the enzyme has two subunits (polypeptide chains) in the molecule: 8m urea has no effect on enzyme activity. This enzyme represents approximately 30% of the total homoserine dehydrogenase activity ofS. marcescens unlike inSalmonella typhimurium andE. coli K12 where it is a minor or a negligible component.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01731899
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    Paper (German National Licenses)
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  • 5
    Electronic Resource
    Electronic Resource
    Carbohydrate composition of finger millet (Eleusine coracana) and foxtail millet (Setaria italica) (1979)
    Springer
    Plant foods for human nutrition 28 (1979), S. 293-303 
    Details
    ISSN: 1573-9104
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Abstract Carbohydrate make-up of different varieties (ie, Hamsa, Purna and Indof) of Finger millet(Eleusine coracana) and Foxtail millet(Setaria italica) has been studied. All the millets contain about 63 to 70% total carbohydrates of which, based on the whole grains, free sugars account for 0.46 to 0.69%, starch 56.0 to 61.0% cellulose 0.70 to 1.80%, pentosans 5.50 to 7.20%. 70% ethanol-extractable sugars were xylose (1.5 to 4.3%), fructose (8.6 to 15%), glucose (9.9 to 15%), sucrose (31 to 35%), maltose (9 to 11.0%), raffinose (8.6 to 12%), maltotriose (5 to 6.1%), unidentified components (3 to 10%) and higher oligosaccharides (5to 9%). The watersoluble gums of the millets contain arabinose and xylose as the major sugar components together with minor amounts of mannose and galactose, and varying amounts of glucose. Hemicellulose A was found to consist mainly of glucans containing arabinose and xylose in minor amounts. Hemicellulose B contained arabinose and xylose with smaller amounts of glucose and galactose.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01095511
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    Paper (German National Licenses)
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