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  • 1
    Electronic Resource
    Electronic Resource
    THIAMIN AND RIBOFLAVIN ANALYSIS BY HIGH PERFORMANCE LIQUID CHROMATOGRAPHY (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: A technique utilizing high-performance liquid chromatography (HPLC) was developed for the analysis of thiamin and riboflavin in enriched and fortified foods. The vitamins were extracted from cereals and processed cereal products and simultaneously assayed by reverse-phase HPLC. The vitamins eluted as separate peaks within 8 min and were detected by absorbance at 254 nm. The developed technique was compared to the semi-automatic modification of the AOAC method for seven cereal products. There was no statistical difference found in the values obtained from the two procedures.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb07548.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    OPTIMAL CONDITIONS FOR ASSAY OF STAPHYLOCOCCAL NUCLEASE (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: Conditions optimal for assay of staphylococcal nuclease were established by spectrophotometric measurement of acid soluble oligonucleotides produced from heat denatured calf thymus deoxyribonucleic acid (DNA) by purified micrococcal nuclease (DNase, E.C. No. 3.1.4.7) as well as crude DNase from Staphylococcus aureus. Assay conditions of 50°C. calcium concentration of 0.005M, NaCl concentration of 0.17M and pH of 10.0 were optimal for activity of DNase. There was a sixfold increase in activity of DNase under these conditions over that observed under the most commonly used assay conditions of 37°C and pH 9.0. Use of 50°C and pH 10.0 in a DNA-agar diffusion system also resulted in a reduction in assay time by twofold with crude DNase from growth of weak or strong DNase producing strains of S. aureus. Similarly, the assay time of DNase extracted from dried malted milk and cheddar cheese (involved in staphylococcal food poisoning) was also reduced by twofold at 50°C and pH 10.0 over that observed at 37°C and pH 9.0.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb01513.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Comparison of Stability of Thiamin Salts at High Temperature and Water Activity (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: Current literature indicates conflicting results as to the relative stability of thiamin mononitrate versus thiamin hydrochloride. These salts were tested for stability at 75–95°C and at aw's 0.58 and 0.86. The observed difference in stability of the two salts can be explained by the higher activation energy (26.3 vs 22.4) for the mononitrate which results in a crossover point at about 95°C in an Arrhenius plot. Below 95°C the mononitrate was more stable while above 95°C the hydrochloride is more stable. In addition, stability of both forms was slightly less at the higher aw. The loss of thiamin mononitrate in a fluctuating square wave temperature could be accurately predicted using the results of the Arrhenius plot.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb10146.x
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  • 4
    Electronic Resource
    Electronic Resource
    EFFECT OF WATER ACTIVITY ON NUCLEASE PRODUCTION BY Staphylococcus aureus (1978)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), 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 aw and three polyol humectants, glycerol, propylene glycol and butylene glycol on the production of heat-stable staphylococcal nuclease by S. aureus 196E was examined. Nuclease enzyme activity as detected by the DNA-agar-diffusion technique was related to the growth pattern in various test conditions. Of the conditions tested, 20% glycerol (0.95 aw), 10% proplyene glycol (0.97 aw), and 10% butylene glycol (0.98 aw) were shown to result in a reduced rate of nuclease production per unit cell, when compared to conditions of higher water activity.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb15288.x
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  • 5
    Electronic Resource
    Electronic Resource
    Kinetics of Thiamin and Riboflavin Loss in Pasta as a Function of Constant and Variable Storage Conditions (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: The stability of thiamin and riboflavin in enriched pasta humidified to different water activities was measured at 25, 35, 45, and 55°C for periods of up to 1 yr. Riboflavin was shown to be extremely stable (dark reaction) whereas thiamin losses were significant. Thiamin loss increased with temperature (Q10 of 4.5) and water activity. Predictions of thiamin loss for a square wave temperature fluctuation using steady state data were compared to actual losses found in storage for pasta held at equal alternating times at 25/45 and 25/55°C. The Hicks-Schwimmer-Labuza model provided an adequate method for predicting both the amount of loss and the effective temperature from steady state data.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb04197.x
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  • 6
    Electronic Resource
    Electronic Resource
    A COMPARISON OF THE EFFECT OF OIL VERSUS PLASTICIZED VEGETABLE SHORTENING ON RATES OF GLUCOSE UTILIZATION IN NONENZYMATIC BROWNING (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 9 (1985), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Browning, as measured by the loss of glucose in a model system consisting of glucose, glutamate and starch, generally proceeded at a faster rate in the presence oflipids. The study examined the rates of glucose utilization over the temperature range of 25–55°C and at water activities (aw) of 0.41 and 0.81. At the lower aw the presence of lipids greatly accelerated the rate of glucose utilization; whereas, at the higher aw the effect of the presence of lipids was minimized in relation to the effect of water. In addition, the presence of liquid oil tended to result in rates of glucose utilization that were faster than those observed with plasticized shortening, particularly at the lower aw The effect of lipids was to act as a mobile phase reducing the activation energy for the reaction.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1985.tb00721.x
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