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  • 1
    Electronic Resource
    Electronic Resource
    The ultrastructure of unmodified and chemically-modified tapioca starch granules as revealed by the freeze-etching technique (1976)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 11 (1976), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The ultrastructure of tapioca starch granules was studied using the freezeetching technique in an attempt to overcome the problems associated with the other methods of preparation for electron microscopy. A chemically-modified tapioca starch was also studied to ascertain whether chemical modification affected granule structure. Variations in fracture faces were observed in both modified and unmodified granules suggesting that organization within the granules was not homogenous. Particles were present on granule fracture faces. the size range of the particles was 4 to 10 nm in the unmodified and 6 to 15 nm in the modified granules. These observations were similar to those found by others in freeze-etched starch granules and must be considered to be of some structural significance. In contrast to the fracture face, the outer surface of the granules was smooth and particles were not evident.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00754.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    MICROSTRUCTURE OF MODIFIED TAPIOCA STARCH-MILK GELS (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), 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.1365-2621.1974.tb01002.x
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  • 3
    Electronic Resource
    Electronic Resource
    EFFECT OF FROZEN STORAGE ON THE MICROSTRUCTURE AND SYNERESIS OF MODIFIED TAPIOCA STARCH-MILK GELS (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), 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.1365-2621.1974.tb01003.x
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    PHYSICAL CHARACTERISTICS OF a-AMYLASE HYDROLYSATES FROM UNMODIFIED AND CHEMICALLY-MODIFIED WAXY MAIZE STARCHES (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: LOW concentrations of porcine pancreatic or-amylase were utilized to partially hydrolyze dimethylsulfoxide-solubilized unmodified and modified waxy maize starches. Hydrolysis products were evaluated by viscometry and gel permeation chromatography methods. There was a pronounced drop in viscosity at low degrees of hydrolysis (〈 1%) even though there was little change in the elution profile from Sepharose 4B. Hydroxypropyl starches were more resistant to or-amylase attack than the unmodified starch resulting in lower hydrolysis values and higher viscosities. Phosphate crosslinked starches with the same degree of hydrolysis as the unmodified starch had higher viscosities.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb04091.x
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  • 5
    Electronic Resource
    Electronic Resource
    PREPARATION, ULTRASTRUCTURE, AND FUNCTIONAL PROPERTIES OF EGG ALBUMIN AND CORN ZEIN MODIFIED VIA THE PLASTEIN REACTION (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 7 (1983), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Scanning Electron Microscopy (SEM) was used to study changes during the preparation of plasteins from egg albumin and corn zein protein isolates. This included an examination of protein particles that had been spray-dried, freeze-dried, hydrolyzed, and synthesized into plastein reaction products. Water holding capacity, oil binding capacity, and gel strength properties before and after modification are discussed. The study demonstrated that the quantity and quality of plastein products are dependent upon both the substrate and the enzyme used. A possible relationship is proposed between ultrastructural characteristics and actual functional performance of unmodified and modified proteins.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1983.tb00671.x
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  • 6
    Electronic Resource
    Electronic Resource
    ULTRASTRUCTURAL CHANGES IN PENICILLIUM ROQUEFORTI DURING GERMINATION AND GROWTH (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food biochemistry 1 (1977), S. 0 
    Details
    ISSN: 1745-4514
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The ultrastructural changes occurring during germination of spores of Penicillium roqueforti were examined using transmission electron microscopy on thin sections and freeze-etch replicas. The cell wall of the resting spore was composed of four distinct layers. The outermost layer ruptured and peeled off as the spores became swollen during the initial stages of germination. The germ tube, which emerged from the spore, had a thin cell wall which lacked the outer layers observed in the resting spore. As the germ tube transformed to mycelia it acquired extra outer layers so that the cell wall possessed three layers of material. Germinating spores were multinucleated. Membranous sacs and vesicles and endoplasmic reticulum were observed both in germinated spores and in mycelia.Freeze fracture techniques revealed that the surface of spores was covered with a layer of interwoven fibrils. This technique also confirmed the presence of distinct layers in the cell wall.The capacity of snail digestive enzymes to hydrolyze cell wall material was demonstrated.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4514.1977.tb00166.x
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  • 7
    Electronic Resource
    Electronic Resource
    Changes in the Ultrastructure of Egg Yolk by the Growth of Streptococcus faecalis var liquefaciens (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: The growth of Streptococcus faecalis var liquefaciens caused the separation of egg yolk into upper and lower layers. Ultrastructure studies using transmission election microscopy showed that the upper layer was mostly low density fraction (LDF) with few electron dense particles. In contrast, the lower layer was mostly high density fraction (HDF). The separation factor caused aggregation of the HDF and openness of the structure of the matrix. The extent of incubation had a pronounced effect on the ultrastructure. Freeze-thaw treatment produced greater aggregation of HDF and more disruption of the LDF matrix, particularly in the lower layer.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb04955.x
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  • 8
    Electronic Resource
    Electronic Resource
    ULTRASTRUCTURE OF CARRAGEENAN-MILK SOLS AND GELS (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 42 (1977), 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 interaction between kappa and lambda carrageenan, and milk was examined utilizing three transmission electron microscopy procedures: thin sectioning, frozen thin sectioning and freeze-etching. Discrete fibrils were evident in the thin sectioned and freeze-etched gels whereas nonfibrillar linkages existed among casein micelles in frozen thin sectioned gels. Some micelles appeared to be connected to form small regular clumps in the lambda carrageenan-milk sols. Micelles in the kappa carrageenan-milk gels were aggregated into large irregular clumps. The microscopy method influenced the ultrastructural properties of the sols and gels.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb12667.x
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  • 9
    Electronic Resource
    Electronic Resource
    Relationships Between the Hard-to-Cook Phenomenon in Red Kidney Beans and Water Absorption, Puncture Force, Pectin, Phytic Acid, and Minerals (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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 high temperature, high humidity storage on cooking quality and physicochemical properties of dry, mature red kidney beans was evaluated over a storage period of 9 months. The rate of softening of beans during cooking, and the rate of dissolution of pectin during cooking followed apparent first-order kinetics and their apparent rate constants correlated highly with each other. The apparent softening rate constants decreased with increasing time of storage. The loss of cookability in mature bean seeds stored under high temperature-high humidity conditions probably results from a decrease in phytic acid phosphorus and alterations in the ratio of monovalent to divalent cations in the tissue.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12848.x
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  • 10
    Electronic Resource
    Electronic Resource
    EFFECTS OF DEHYDRATION AND STORAGE CONDITIONS ON THE PANCREATIC ALPHA AMYLASE SUSCEPTIBILITY OF VARIOUS STARCHES (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: Corn, waxy maize, potato and tapioca starches were cooked, subjected to different dehydration (oven-, freeze- and drum drying) and storage (frozen and refrigerated) conditions, and evaluated for pancreatic alpha amylase susceptibility. Dehydration reduced the enzyme susceptibility of all the starches. Oven drying had a greater effect than freeze- or drum drying. Frozen and refrigerated storage affected the susceptibility of corn, potato and tapioca starches but not waxy maize starch. Refrigerated storage had a greater effect than frozen storage. No differences were observed between constant and variable temperature frozen storage or between quick and slow freezing. The enzyme susceptibility did not change during 6 wk of storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb09127.x
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