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  • 1
    Digitale Medien
    Digitale Medien
    Inhibition of Spoilage Bacteria by Acidification of Soy Extended Ground Beef (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Bacterial isolates from soy extended ground beef were used to test the effect of pH on their growth in trypticase soy broth (TSB), ground beef, and ground beef + 20% textured soy protein (TSP). Growth was measured in TSB acidified with hydrochloric, citric, lactic, or acetic acids at pH levels from 5.4–6.2. After incubation at 4°C for 7 days, acetic acid was determined to inhibit growth to the greatest extent with no growth at or below pH 5.8. Growth response was studied in meat blends at pH levels of 5.4, 5.7, 6.0, and 6.3. Growth was suppressed in ground beef initially at pH 5.4 and in ground beef + 20% TSP initially at pH 5.4 and 5.7. This resulted in an increased shelf life of 2 days in acidified blends.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14909.x
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  • 2
    Digitale Medien
    Digitale Medien
    Bacterial Flora of Ground Beef and Soy Extended Ground Beef During Storage (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Ground beef and ground beef extended with 20% textured soy protein (TSP) were examined to determine the predominant bacterial flora present during storage at 4°C for 6 days. Bacterial numbers in the extended ground beef increased with time and at a faster rate than the nonextended product. Spoilage odors were also detected earlier in the TSP containing ground beef. For both extended and nonextended ground beef, Pseudomonas species were the predominant bacteria of fresh and stored samples. By the sixth day of storage at 4°C, the only psychrotrophs recovered were species of Pseudomonas. Considering these similarities, it appears that differences in the spoilage rate of extended and nonextended ground beef cannot be attributed to differences in the composition of their respective bacterial flora.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb02997.x
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  • 3
    Digitale Medien
    Digitale Medien
    Presence and Stability of Patulin in Pasteurized Apple Cider (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 52 (1987), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Pasteurized apple cider produced in Georgia was surveyed for patulin. Levels from 244-3993 μg patulin/L cider were found. Eight high temperature-short time (HTST) treatments (60°, 70°. 80°, and 90°C for 10 set; 90°C for 20, 40, 80, and 160 set) and one batch treatment (90°C for 10 min) were used to determine the stability of patulin in pasteurized cider. The 60°, 80°, and 90°C HTST treatments and the batch pasteurization significantly reduced the patulin level, but did not completely destroy the toxin. Storage of the cider had no effect on the patulin level.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb06643.x
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  • 4
    Digitale Medien
    Digitale Medien
    Monomer Solvation of Ion Pairs in Anionic Polymerization (1967)
    [s.l.] : Nature Publishing Group
    Nature 215 (1967), S. 273-274 
    Details
    ISSN: 1476-4687
    Quelle: Nature Archives 1869 - 2009
    Thema: Biologie , Chemie und Pharmazie , Medizin , Allgemeine Naturwissenschaft , Physik
    Notizen: [Auszug] We have studied the rate of disappearance of styrene dilatometrically in the concentration range 3 x 10-1-l x 10 -2 mole I.-1 for the same system at the same temperature and find somewhat more complex behaviour (see Fig. 1). In the region where we can most accurately measure the monomer ...
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1038/215273a0
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  • 5
    Digitale Medien
    Digitale Medien
    The abscisic acid content of dormant birch buds (1975)
    Springer
    Planta 123 (1975), S. 291-298 
    Details
    ISSN: 1432-2048
    Quelle: Springer Online Journal Archives 1860-2000
    Thema: Biologie
    Notizen: Summary Abscisic acid (ABA) has been identified in the buds and xylem sap of Betula verrucosa (Ehrh.). Buds also contain esterified ABA. In the course of the winter the proportion of esterified ABA in the buds undergoes a progressive increase which may be associated with emergence from dormancy.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1007/BF00390708
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  • 6
    Digitale Medien
    Digitale Medien
    The relationship between stomatal resistance and abscisic-acid levels in leaves of water-stressed bean plants (1977)
    Springer
    Planta 133 (1977), S. 145-148 
    Details
    ISSN: 1432-2048
    Schlagwort(e): Abscisic acid (ABA) ; Leaf water potential ; Phaseic acid ; Phaseolus ; Stomates ; Water stress
    Quelle: Springer Online Journal Archives 1860-2000
    Thema: Biologie
    Notizen: Abstract Leaf water potentials of Phaseolus vulgaris L. plants exposed to a -3.0 bar root medium were reduced to between -7 and -9 bars within 25 min and remained constant for the next several hours. This treatment led to considerable variation between leaves in both abscisic-acid (ABA) content and Rs, although the two were well correlated after a 5-h treatment. There was an apparent 7-fold increase in leaf ABA levels necessary to initiate stomatal closure when plants were exposed to a -3.0 bar treatment, but when plants were exposed to a -5.0 bar stress Rs values increased prior to any detectable rise in ABA levels. To explain these seemingly contradictory results, we suggest that the rate of ABA synthesis in the leaf, rather than the total ABA content, determines the status of the stomatal aperture.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1007/BF00391912
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