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  • 1
    Electronic Resource
    Electronic Resource
    SYNTHESIS OF LIPIDS BY CERTAIN YEAST STRAINS GROWN ON WHEY PERMEATE (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food lipids 5 (1998), S. 0 
    Details
    ISSN: 1745-4522
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Four yeast strains, Apiotrichum curvatum ATCC 10567, Cryptococcus albidus ATCC 56297, Lipomyces starkeyi ATCC 12659, and Rhodosporidium toruloides ATCC 10788, were grown on whey permeate in order to synthesize lipid. Lipomyces starkeyii ATCC 12659 was identified as a high producer of lipid. It synthesized 36.9% lipids based on dry cell mass at a carbon:nitrogen ratio of 30:1 in shake-flask experiments. The significant (p 〈 0.05) effect of both carbon:nitrogen ratio and yeast strain was observed on dry cell mass yield and lipid biosynthesis. All yeast strains except Rhodosporidium toruloides ATCC 10788 produced more triacylglycerols than phospholipids.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4522.1998.tb00125.x
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  • 2
    Electronic Resource
    Electronic Resource
    CHEMICAL CHARACTERIZATION AND STEREOSPECIFIC ANALYSIS OF LIPIDS SYNTHESIZED BY CERTAIN YEAST STRAINS (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food lipids 5 (1998), S. 0 
    Details
    ISSN: 1745-4522
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Fatty acid analysis of lipids from yeast strains, Apiotrichum curvatum ATCC 10567, Cryptococcus albidus ATCC 56297, Lipomyces starkeyi ATCC 12659, and Rhodosporidium toruloides ATCC 10788, grown on whey permeate revealed palmitic, stearic, oleic and linoleic acids as the predominant fatty acids in the triacylglycerol fractions. The phospholipid fractions were dominated by oleic and linoleic acids. The stereospecific distribution of fatty acids in the triacylglycerol fractions of lipids from two yeast strains, Apiotrichum curvatum ATCC 10567 and Lipomyces starkeyi ATCC 12659, was determined and revealed the presence of almost entirely unsaturated fatty acids at the sn-2 position (91.9% and 82.8%, respectively). The dominance of unsaturated fatty acids (in the range of 61.5 to 72.3%) at the sn-1 position was also observed. Oleic acid was the predominant fatty acid at positions sn-1 and sn-2 for both yeast strains. Position sn-3 had the greatest concentrations of saturated fatty acids, with palmitic acid as the predominant fatty acid.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4522.1998.tb00126.x
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  • 3
    Electronic Resource
    Electronic Resource
    Retention and release of volatile food flavour compounds (1970)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 5 (1970), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The retention and release of volatile flavour compounds such as aldehydes, ketones, alcohols, amines and sulphides from various substrates have been studied. Activation energies of desorption were measured using a thermal balance and heats of preferential sorption were measured with a flow microcalorimeter. Activation energies were obtained for the release of ethylamine from pectin, but insufficient amine was adsorbed to obtain values for Schardinger β-dextrin, gelatin and sodium alginate.All the flavour compounds studied gave detectable heats of preferential sorption with silica gel. of the other systems studied only triethylamine and ethylamine gave detectable heats of preferential sorption both with pectin and Schardinger β-dextrin.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1970.tb01562.x
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  • 4
    Electronic Resource
    Electronic Resource
    Effect of Processing Variables on Lipid Stability in Smoked Great Lakes Whitefish (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: Lipid stability of smoked Great Lakes whitefish was affected by salt level, presence of nitrite, and the type (wood vs liquid) and level of smoking used during processing. The addition of salt significantly (p〈0.01) increased the levels of oxidation. However, of the salt containing samples, the 4% salt (water-phase) were the least oxidized. Wood smoke exhibited significantly (p〈0.01) greater antioxidant activity than any of the levels of liquid smoke tested. The addition of nitrite to smoked whitefish significantly (p〈0.01) reduced the level of oxidation, and did not result in the formation of N-nitroso compounds.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb08565.x
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  • 5
    Electronic Resource
    Electronic Resource
    Comparison of Some One-, Two- And Three-Component Systems for Similarity To Meat Flavor Using Surface Response Methodology (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 contribution of some compounds previously identified in the flavor volatiles from cooked beef was estimated by surface response methodology. In most cases, predicted maximum scores for mixtures were higher than scores predicted for single compounds tested alone. Synergistic and/or synosmic effects were often indicated since mixtures frequently gave much higher scores. Predicted scores for four out of eight compounds tested were not significantly different from actual mean scores. This indicated the usefulness of the method for predicting optimal combinations of meat flavor components. The best three-component mixture consisted of 2,5-dimethylpyrazine, furfural, and 1-butanol, which gave a score of 7.54, moderately resembling meat aroma.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb11166.x
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  • 6
    Electronic Resource
    Electronic Resource
    Some Factors Influencing Aflatoxin Production in Fermented Sausages (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), 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: Aspergillus flavus NRRL-6549 and NRRL-6550 were tested for their ability to produce aflatoxins, but only NRRL-6549 produced detectable amounts of B1. Summer sausages prepared and inoculated with NRRL-6549 were smoked and held at 10 or 30°C for 3 or 6 wk at low or high humidities. Mold growth occurred on both inoculated and uninoculated sausages, the amount increasing with time, temperature and humidity. Smoking delayed but did not prevent mold growth. At 3 wk, aflatoxins were detected only in unsmoked inoculated sausages held at 30°C and high relative humidity. After 6 wk, B1 was found only in unsmoked inoculated sausages held at 10°C and high humidity, but at 30°C was present at 2.6–6.6 μg/kg in all inoculated samples at both low and high humidities.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb12879.x
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  • 7
    Electronic Resource
    Electronic Resource
    Qualitative Aspects of Pear Flavor (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), 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: Fire blight is th major disease affecting pear production in Ontario. Pear varieties which have been bied for resistance to this disease all lack the flavor quality of Bartlet pears. This study is the first in a series designed to generate information required to develop a fire blight resistant pear possessing acceptable flavor when processed. Sensory evaluation was utilized to select Bartlett, Magness, and Kieffer pears as the highly, intermediate, and poorly flavored varieties to be used for all subsequent analyses. Ultraviolet spectroscopy, liquid and gas chromatography confirmed distinct qualitative and quantitative differences in volatile flavor constituents. Production of flavor constituents by maturing Bartlett pear was also examined. Flavor compounds were synthesized when Bartlett pear puree was incubated with C18-unsaturated fatty acids. A synthesis of some flavor constituents also occurred when a Kieffer pear puree was incubated with Bartlett pear enzymes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb03013.x
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  • 8
    Electronic Resource
    Electronic Resource
    ROLE OF NITRITE IN CURED MEAT FLAVOR: SENSORY ANALYSIS (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: The effect of varying levels of nitrite on the development of cured meat flavor in hams was investigated. Sensory evaluation studies demonstrated that concentrations of sodium nitrite as low as 50 mg/kg developed a significant (p 〈 0.05) cured meat flavor. In addition, this level of nitrite was as equally effective as 500 mg/kg of nitrite in retarding the development of off-odors and flavors during aerobic storage of hams for 7 days at 4°C. Reduced off-flavor formation was also observed in meat samples. treated with 0.02% butylated hydroxytoluene or 1000 mg/kg of citric acid although these compounds were not as effective as 50 mg/kg of nitrite in producing a typical ham aroma or flavor. The intensity of cured meat aroma/flavor as well as overall palatability was found to be directly related to a decrease in off-odors/flavors present in the product.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb07471.x
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  • 9
    Electronic Resource
    Electronic Resource
    ROLE OF NITRITE IN CURED MEAT FLAVOR: CHEMICAL ANALYSIS (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: Hams treated with 2.5% salt and varying concentrations of sodium nitrite, butylated hydroxytoluene (BHT), and citric acid were evaluated by means of thiobarbituric acid (TBA) values, formation of fluorescent products, hexanal and 2,4-decadienal, and sensory analyses. Results demonstrate that nitrite significantly reduces (p 〈 0.05) lipid oxidation in pork stored aerobically at 4°C. Meat treated with 0.02% BHT or 1000 mg/kg of citric acid also reduced TBA values, although these compounds were not as effective as 50 mg/kg of sodium nitrite. A significant relationship (p 〈 0.05) was established between off-odor/flavor formation and both TBA values and the production of fluorescent products during the first 7 days of storage. However, the relationship between fluorescent products and off-odors/flavors was not significant at 14 days. Significantly lower (p 〈 0.05) levels of hexanal and 2,4-decadienal were found in meat treated with nitrite, BHT or citric acid compared to samples containing only salt.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb07472.x
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  • 10
    Electronic Resource
    Electronic Resource
    ROLE OF NITRITE IN CURED MEAT FLAVOR: ANTIOXIDANT ROLE OF NITRITE (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: The antioxidant activity of nitrite was investigated in model systems containing linoleic acid, Tween 20, and phosphate buffer. Results indicated that nitrite by itself can act as a prooxidant especially at concentrations greater than 25 mg/kg (parts per million). However, the addition of nitrite to model systems containing prooxidants such as Fe++ or Fe++-EDTA substantially reduced the rates of oxidation. Lipid oxidation catalyzed by aqueous beef extract also showed a marked decrease upon the addition of nitrite. Nitrite also produced a significant effect (p 〈 0.05) on heme-catalyzed lipid oxidation although the nature of this effect was not established. Further studies with an aqueous extract of pork demonstrated that dialysis removes a fraction which is largely responsible for the catalytic effect of meat extracts on lipid oxidation. Trace metal analysis revealed the presence of iron in the dialyzates from these extracts. Nitrite may function as a metal chelator to tie up these trace metals present in meat.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb07473.x
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