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  • 1
    Electronic Resource
    Electronic Resource
    Is cyclic AMP formation desensitized in patients with end-stage renal failure? (2005)
    Oxford, UK : Blackwell Science Ltd
    Autonomic & autacoid pharmacology 25 (2005), S. 0 
    Details
    ISSN: 1474-8673
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Medicine
    Notes: 1 Cyclic AMP formation has consistently been reported to be desensitized in various tissues including heart of animal models of end-stage renal failure (ESRF). In contrast, reports on desensitization of cAMP formation in ESRF patients remain contradictory. Whether this discrepancy results from a difference between human ESRF and its animal models or from the use of circulating blood cells in the human and various solid tissues in the animal studies, remains unclear. Therefore, we performed three studies with heart and platelets of ESRF patients undergoing haemodialysis or continuous ambulatory peritoneal dialysis and age- and gender-matched controls with normal renal function (n = 11–13 each). 2 In platelets from haemodialysis patients adenylyl cyclase activity in response to receptor-dependent and -independent agonists was reduced by ≈30%, and this could be explained by an alteration at the level of adenylyl cyclase itself. However, no such desensitization was seen in platelets from peritoneal dialysis patients. 3 In hearts from ESRF patients undergoing haemodialysis, β-adrenoceptor density and subtype distribution, cAMP formation in response to the β-adrenoceptor agonist isoprenaline or various receptor-independent stimuli, were very similar to those in control patients but activity of G-protein-coupled receptor kinase was increased by ≈20%. 4 We conclude that conflicting reports on the desensitization of cAMP formation between ESRF patients and ESRF animal models are not explained by the use of solid tissues in animal studies vs. circulating blood cells in patient studies. Rather desensitization of cAMP formation seems to be a less consistent feature of human ESRF than of its animal models.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1474-8673.2004.00329.x
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  • 2
    Electronic Resource
    Electronic Resource
    Effect of Calcium Chloride and Alum on Fermentation, Desalting, and Firmness Retention of Cucumber Pickles (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 53 (1988), 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 effects of CaCl2 in cucumber pickle fermentation and storage brines on fermentation, desalting and retention of mesocarp firmness after processing were determined. Also, the influence of post-desalting treatments with alum and CaCl2 on firmness of processed pickle was evaluated. Fermentation and desalting were unaffected by CaCl2 treatment of fermentation brines. However, exposure of pickles to CaCl2 during fermentation and brine storage substantially reduced softening after processing. Post-desalting treatment with alum and/or CaCl2 of pickles not previously exposed to CaCl2 also reduced softening. Retention of firmness was maximized in pickles processed from fermentation and storage brines containing CaCl2 and treated with alum or CaCl2 after desalting.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1988.tb10238.x
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  • 3
    Electronic Resource
    Electronic Resource
    Relationship Between Degree of Pectin Methylation and Tissue Firmness of Cucumber Pickles (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 relationship between pectin methylation and tissue firmness was examined in cucumber pickles exposed to pre-brining and brining treatments. Tissue treated with CaCl2 prior to or during brining, blanched before brining or held at 2°C during brine storage resisted softening. Although all treatments reduced the degree of esterification (DE) of pectic substances, less demethylation occurred in treatments that protected against softening. Join point regression analysis of the data indicated that maximum firmness of mesocarp tissue was attained when the DE of pectins was 12.3 ± 1.2 or greater. Firmness declined concomitantly when the DE declined below 12.3 ± 1.2. Methods that protect against excessive demethylation of pectins appear to be important in retarding softening of cucumber pickle tissue during storage in brine.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb10854.x
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  • 4
    Electronic Resource
    Electronic Resource
    EFFECTS OF ETHYLENE ON METABOLIC AND QUALITY ATTRIBUTES IN SWEET POTATO ROOTS (1975)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 40 (1975), 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
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1975.tb02257.x
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  • 5
    Electronic Resource
    Electronic Resource
    REGULATION OF FROZEN SNAP BEAN QUALITY BY POSTHARVEST HOLDING IN CARBON-DIOXIDE ENRICHED ATMOSPHERES (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), 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: Quality attributes of freeze-processed snap beans (Phaseolus vulgaris) were examined after holding the raw product in nonrefrigerated CO2 -enriched atmospheres. Exposure to CO2 reduced shear resistance and titratable acidity while –a/b values, pH, and sensory color scores were enhanced. Texture and flavor were not significantly affected in most trials, but in some they were improved by the CO2 treatment. Alterations in color, resistance to shear, pH and acidity induced by CO2 increased in intensity with increasing cone of CO2, appeared within 2 hr of exposure, were rapidly reversible when exposed to air, and occurred regardless of temperature or sieve size. CO2-induced changes were not apparent in the raw product but were observed after heating. Exposure to CO2 -enriched atmospheres resulted in enhanced levels of CO2 and carbonates in extracted juice even after cooking. The results indicate that handling snap beans in CO2 -enriched atmospheres would be beneficial to freeze-processed quality.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb06470.x
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  • 6
    Electronic Resource
    Electronic Resource
    Mushroom Texture, Cell Wall Composition, Color, and Ultrastructure as Affected by pH and Temperature (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 68 (2003), 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: Pasteurized mushrooms had firmer texture and lighter color compared with those that were retorted. Addition of acid and retorting temperature resulted in extensive softening of mushrooms and solubilization of proteins and polysaccharides that diffused into brine. Total chitin was not affected by applied treatments and did not appear to be related to texture alteration of processed mushrooms. Extensive solubilization caused by acidification and retortion resulted in reduction of cell diameter and enlarged intercellular space within the cap tissue. Mild acidification of sterilized samples reduced discoloration compared with the control, but further acidification resulted in considerable darkening. In contrast, tissue and color of pasteurized mushrooms seemed to be unaffected.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb12343.x
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  • 7
    Electronic Resource
    Electronic Resource
    Catalase, Lipoxygenase, and Peroxidase Activities in Cucumber Pickles as Affected by Fermentation, Processing, and Calcium Chloride (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 52 (1987), 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: Catalase, lipoxygenase, and peroxidase activities were determined in tissues and brines of pickling cucumbers during fermentation, storage, and after processing. Lipoxygenase and catalase were inactivated within three days of exposure to fermentation brines. Peroxidase activity was relatively unaffected by the first three days of brining, but it declined during fermentation, storage, and after processing. CaCl2 reduced the loss of peroxidase activity in tissue and brine during fermentation and storage. Alum in post-desalting brine reduced peroxidase activity in processed pickles although CaCl2 ameliorated its efficacy. No activity of catalase, lipoxygenase or peroxidase was detected in cucumber juice extracts fermented by four different lactic acid bacteria.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb14015.x
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  • 8
    Electronic Resource
    Electronic Resource
    Peroxidase Activities in Cucumber Pickle Products (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: Peroxidase (POD) activities were determined in brines and tissues of eight retail and four food service pickle products from several commercial sources. Also, activities were examined in different locations within containers of spears. Large variations in POD activities were found between products and between sources of a given product. POD was detected in every product category. All sources of refrigerated dills, fresh pack dills and spears had activity. Activities in product brines paralleled at a lower level the activities in tissue extracts. Gradients of POD activities were observed in jars of fresh pack spears. Spear tissues located in the center and bottom portions of jars had the highest POD activity.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb11241.x
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  • 9
    Electronic Resource
    Electronic Resource
    Preference for Commercially Processed Dill Pickles in Relation to Sodium Chloride, Acid, and Texture (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Commercially processed dill pickles from 15 companies were evaluated for levels of NaCl, acetic acid, and texture by objective mcasurements and for preference by a consumer panel. Although differences in preference were significant, the concentrations of NaCl and acid, or the values of texture were not significantly related to these differences. The results indicated that NaCl in processed dill pickles could be reduced from present levels without affecting sensory preference for the product.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb10808.x
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  • 10
    Electronic Resource
    Electronic Resource
    PREVENTION OF SOFT CENTER DEVELOPMENT IN LARGE WHOLE CUCUMBER PICKLES BY CALCIUM (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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: Large whole cucumbers (size no. 4) were fermented and held in solutions containing low NaCl (14.5° salometer) with and without CaCl2 at 24° C for 1 and 4 months. Firmness of pericarp and locular tissues (centers) of pickles exposed to CaCl2 was much greater than of pickles not exposed to CaCl2 (control) after 1 and 4 months in storage. Locular tissue of pickles not exposed to CaCl2 softened dramatically between 1 and 4 months in storage and after 4 months centers were extremely soft. In contrast, centers of pickles exposed to CaCl2 were firm and intact after 1 and 4 months. Addition of CaCl2 to fermentation and storage brines appears to provide a simple method for pickle processors to prevent soft center development in large pickles.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb06582.x
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