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  • 11
    Electronic Resource
    Electronic Resource
    Determination of Free Amino Acids in Cheese by Flow Injection Analysis with an Enzymic Reactor and Chemiluminescence Detector (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 55 (1990), 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 substrate is degraded enzymatically by L-amino acid oxidase immobilized on controlled porosity glass. The hydrogen peroxide generated by the reaction is determined by chemiluminescence with an alkaline reagent containing luminol and hexacyanoferrate (III). The log-log calibration graphs for L-leucine were rectilinear from 0.025 mM to 1.0 mM (R = 0.9998). The coefficients of variation (rds) for n = 10 were 1.4% and 0.3% for 0.1 mM and 0.8 mM of L-leucine, respectively. The sample throughout was 40 h-1. The concentration of free amino acids in cheese samples was 14 to 50 mg L-leu/g product. The enzyme reactor showed good stability over 4-months.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1990.tb03567.x
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  • 12
    Electronic Resource
    Electronic Resource
    Influence of Homofermentative Lactobacilli on Physicochemical and Sensory Properties of Cheddar Cheese (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 55 (1990), 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: Cheddar cheeses were produced under pilot plant conditions using a commercial Streptococcus culture amended with one of 10 homofermentative Lactobacillus strains. During the ripening period, pH, acidity, salt, moisture, fat, texture, fissure formation, gas development and sensory status were evaluated. Lactobacillus treated cheese did not differ much from the control in pH and acidity but acidity increased substantially after draining and cheddaring. Lactobacillus numbers increased at all stages as compared with the uninoculated control. High quality Cheddar cheese was produced by L. casei-subsp-casei (119-10/62) and L. casei-subsp-pseudoplantarum (137-10/62) from 7 to 12 vats aged for 2 months at 15°C and for a further 10 months at 7°C or 15°C. Fissure formation was observed in cheese made with L. casei-subsp-rhamnosus, one of the four cultures of L. casei-subsp-casei (LH13) and two of the three strains of L. casei-subsp-pseudoplantarum (83-4-12/62 and L3E). Certain Lactobacillus strains produced cheese with slight flavor defects. Other strains, in particular L. casei-subsp-rhamnosus, contributed to high acidity (72 - 0.89° domic) and low pH (5.2) at salting.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1990.tb06770.x
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  • 13
    Electronic Resource
    Electronic Resource
    Bulk Storage of Cod Fillets and Gutted Cod (Gadus morhua) Under Carbon Dioxide Atmosphere (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 51 (1986), 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 storage-life of bulk-stored cod under CO2 atmosphere and air were compared. Gutted fish or fillets were distributed in bulk, among coolers containing 100% air or 25% CO2-75% N2, which were then stored at 0 ± 1°C for 20 days. Sensory assessments and chemical tests (pH, total volatile nitrogen) were carried out to estimate the raw-state quality and the bacterial spoilage. An important difference was observed between the storage life of cod under carbon dioxide atmosphere and air; microbiological and sensory assessments suggested a storage life exceeding 20 days and total volatile nitrogen results about 6–7 days under gas atmosphere, which was nearly twice as long as in air. Storage in CO2 atmosphere was effective in inhibiting the growth of some bacteria on the fish, thereby contributing to the significant extension of the shelf life of the product.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb11119.x
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  • 14
    Electronic Resource
    Electronic Resource
    Microbial Changes in Shredded Iceberg Lettuce Stored under Controlled Atmospheres (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: Our purpose was to determine initial microbial populations in shredded Iceberg lettuce (Lactuca sativa L.) cv ‘Great Lakes’, and to study their changes under different controlled atmospheres. Lettuce was shredded, washed, disinfected, water rinsed and centrifuged before being stored for 12 days under air, 3% O2, 3% O2+ 5% CO2 or 3% O2+ 10% CO2. Microbiological analysis and assessment of visual quality were carried out every 3 days. No human pathogens were found. Controlled atmospheres had little or no effect on the microbiological populations studied. A 3% O2+ 10% CO2 atmosphere maintained acceptable visual quality of lettuce, without appreciably affecting microbial development.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb08646.x
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  • 15
    Electronic Resource
    Electronic Resource
    Heat-Shocked Lactobacilli for Acceleration of Cheddar Cheese Ripening (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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 aim of this study was to establish adequate conditions for heat-shocking cells of lactobacilli, to sufficiently suppress lactic acid production without damaging the proteolytic enzyme system important for cheese maturation. Three temperatures, 65, 67 and 70°C were tested, for 22 sec. The best combination for maximum retardation of lactic acid production and minimum damage to the proteolytic system was obtained by treating cells at 67°C for 22 sec. Following such treatment, lactic acid production was retarded by 24 hr, while the proteolytic enzyme system remained scarcely unchanged.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb14612.x
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  • 16
    Electronic Resource
    Electronic Resource
    Chemiluminescent Assay for Glycerol in Wine Using Flow-Injection (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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 flow-injection method was developed for the enzymatic determination of glycerol in wines using a reactor containing immobilized glycerokinase and glycerol-3′-phosphate oxidase. Hydrogen peroxide from the reaction was monitored by chemiluminescence after reaction with an alkaline reagent containing luminol and hexacyanoferrate (III). Calibration curves were linear between 25 mg/L and 250 mg/L of glycerol for injected volume 29 μL. The method gave satisfactory results compared with a gas-chromatographic method. No sample pre-treatment was necessary and a sampling frequency of 30/hr could be achieved.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb14650.x
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  • 17
    Electronic Resource
    Electronic Resource
    Quality Attributes of Cheddar Cheese Containing Added Lactobacilli (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 55 (1990), 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: Various strains of homo- and heterofermentative lactobacilli isolated from cheddar cheese were added to milk with a commercial streptococci culture to produce cheddar cheese. The heterofermatative lactobacilli L. brevis and L. fermentum almost always led to the development of fruity flavors, openness and late-gassing within 10 months of aging. Cheddar cheese produced using combined cultures of heterofermentative lactobacilli and L. casei-casei or L. casei-pseudoplantarum did not exhibit gas formation and openness. The overall grading scores of cheese containing added lactobacilli were not higher than those for the control cheese (without lactobacilli). A definite correlation was found between the lactobacilli used and the flavors of the cheese. The controlled acidity development during cheese making, the fat and the salt in moisture content of the cheeses were not affected.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1990.tb06030.x
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  • 18
    Electronic Resource
    Electronic Resource
    Effect of Processing and Storage Conditions on the Fate of Vitamins B1, B2, and C and on the Shelf-Life of Goat's Milk (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: Goat's milk was heat-processed under different time-temperature conditions of pasteurization and sterilization. Losses of thiamin, riboflavin, and total vitamin C in HTST, Flash, and UHT were less than that by LTLT and Autoclave. Also residual oxygen in the milk affected the loss of total vitamin C during storage. A longer shelf-life of pasteurized milk was obtained with HTST, HTST overpasteurization, and Flash process; however, there was no significant difference between UHT and Autoclave sterilized products. From the above results, HTST pasteurization was considered the best process to preserve milk quality.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb08560.x
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  • 19
    Electronic Resource
    Electronic Resource
    Accelerated Maturation of Cheddar Cheese: Influence of Added Lactobacilli and Commercial Protease on Composition and Texture (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), 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 addition of live and heat-shocked Lactobacillus casei-casei L2A and Neutrase© was tested for its ability to accelerate the maturation of Cheddar cheese. An evaluation of physicochemical and rheological properties showed that cheese pH was decreased by bacterial and enzymatic additives, while fracturability and cohesiveness were influenced principally by Neutrase. The integrated process recommended is composed of three parts: first, the addition of live L. casei-casei L2A to control the undesirable microflora, second, heat-shocked cells of the same species at a concentration of 1.0%, and third, Neutrase at a concentration not higher than 1.0 × 10-5 AU/g of cheese. This process led to a good-quality sharp Cheddar cheese with 60% increase in flavor intensity compared to control cheese.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb14318.x
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  • 20
    Electronic Resource
    Electronic Resource
    Colorimetric Assay for Free Fatty Acids in Butter Using Flow-Injection and Immobilized Enzymes (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: Butyrate kinase (BK) was extracted from Escherichia coli DH5 pJc7*, purified, immobilized on porous glass beads and packed in a glass tube as a biosensor coupled with a flow-injection analysis system (FIA). The limits of detection were: FIA (25ppm) and batch method (BM, 5ppm). BK is highly specific for butyric, propionic and valeric acids. Regression coefficient values were: FIA r=0.992 and free enzyme r=0.987. The FIA and BM were tested on butter samples with high correlation (r= 1.000) between the methods. Correlation coefficients were: r=0.994 and r=0.988 between acid degree value and FIA/BM.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb04740.x
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