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  • 1
    Electronic Resource
    Electronic Resource
    Nondestructive method for determination of water-soluble oxalate in cultured Amaranthus tricolor cells (1985)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 33 (1985), S. 60-62 
    Details
    ISSN: 1520-5118
    Source: ACS Legacy Archives
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jf00061a018
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  • 2
    Electronic Resource
    Electronic Resource
    Conversion of menthyl acetate or neomenthyl acetate into menthol or neomenthol by cell suspension cultures of Mentha canadensis and Mentha piperita (1993)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 41 (1993), S. 517-520 
    Details
    ISSN: 1520-5118
    Source: ACS Legacy Archives
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jf00027a032
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  • 3
    Electronic Resource
    Electronic Resource
    Inactivation of Lemon Pectinesterase by Thermosonication (2007)
    Berkeley, Calif. : Berkeley Electronic Press (now: De Gruyter)
    International journal of food engineering 3.2007, 2, art3 
    Details
    ISSN: 1556-3758
    Source: Berkeley Electronic Press Academic Journals
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The combined effect of ultrasound and temperature (thermosonication) on the inactivation of lemon pectinesterase was examined. The experiments were separated into two groups. The first ones were performed at 40°C-90°C, ambient pressure with ultrasonication of 20 kHz. The other ones were carried out at 40°C-90°C without ultrasonication. After heating at 50°C with the ultrasonic treatment for 63 min, the residual activity was 83% decreased whereas without the ultrasound the residual activity was only 30% decreased. The D-values show that the combination treatment has more influence on the inactivation of pectinesterase.
    Type of Medium: Electronic Resource
    URL: http://www.bepress.com/ijfe/vol3/iss2/art3
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  • 4
    Electronic Resource
    Electronic Resource
    Effectiveness of Plant-Derived and Microbial Polysaccharides as Elicitors for Anthraquinone Synthesis in Morinda citrifolia Cultures (1994)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 42 (1994), S. 1048-1052 
    Details
    ISSN: 1520-5118
    Source: ACS Legacy Archives
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jf00040a040
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  • 5
    Electronic Resource
    Electronic Resource
    Protein recovery from waste effluents of potato processing plants (1977)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 12 (1977), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Potatoes presently supply an important caloric need in high latitude countries where the crop is adapted. They are one of the most efficient suppliers of calories per acre and provide the world with 6 million metric tons of protein per year. Potato protein quality is superior to most major plant proteins, and is close to the quality of whole egg protein. Because of the quantity and quality of potato protein, and the importance of reducing waste effluents, wastes from potato processing plants should be utilized for recovering food, feed and useful byproducts. Methods used for the recovery process of potato proteins are described herein. Problems concerned with product utilization such as protein quality and acceptability (e.g. risk factors, functional properties) are discussed as well as potential uses of the protein products. It is likely that potato protein recovered from waste effluents will find a place in food and feed markets of the future as supplements to existing products, or as a protein source of fabricated foods.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb00143.x
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  • 6
    Electronic Resource
    Electronic Resource
    A Simple Method for Evaluating Textural Changes of Frozen Fish Minces (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: A simple and objective method for the evaluation of fracture force of frozen fish minces is presented. Fracture force determinations during frozen storage of red hake (Urophycis chuss) minces indicated a relative coefficient of variation of 4.7% and a significant correlation between fracture force data of frozen samples and force of compression data of thawed samples. No significant changes of fracture force of frozen samples have been observed between 2 and 45 days of storage, but fracture force increased five times between 45 and 90 days of frozen storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14856.x
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  • 7
    Electronic Resource
    Electronic Resource
    Functional Properties of Chitin and Chitosan (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: Chitin (poly-β (1⇒4)-N-acetyl-D-glucosamine), chitosan (deacetylated chitin) and microcrystalline chitin (redispersible chitin powder) were compared with microcrystalline cellulose to examine the use of those cellulose-like biopolymers as functional additives for potential application in food formulations. Water binding, fat binding and emulsifying properties were studied. Baking tests were performed with 0.5–2.0% (flour basis) of microcrystalline chitin added to wheat flour bread or to potato protein fortified (8% potato protein concentrate) white bread. Water-binding capacity and fat binding capacity of chitin, chitosan and microcrystalline chitin ranged from 230–440s (w/w) and from 170–315% (w/w). Chitosan and chitin did not produce emulsions but microcrystalline chitin showed good emulsifying properties and was superior to microcrystalline cellulose. Increasing concentration of microcrystalline chitin (0.12–0.8 g/100 ml water) had a positive effect on emulsion stability. Addition of microcrystalline chitin increased specific loaf volume of white bread and protein fortified breads. Water addition of 65% (flour basis) was found to be optimum for “chitin breads.”
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb10131.x
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  • 8
    Electronic Resource
    Electronic Resource
    Influence of Tomato Seed Addition on the Quality of Wheat Flour Breads (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: Tomato seed, an abundant tomato processing waste product, contains high amounts of crude fat and protein. The protein is especially high in lysine, the limiting amino acid of cereal products. Dried, ground tomato seeds were added at 5, 10, 15, and 20% wheat flour replacement levels. The influence of tomato seed addition on amino acid content, loaf volume, and staling rate were studied. A sensory evaluation based on odor only was conducted to identify consumer attitudes towards “tomato seed bread.” The addition of tomato seed at a replacement level of 20% to a bread formula with shortening resulted in no significant change (P 〈 0.05) in staling rate, but showed an increase in specific loaf volume of 20.4%. No significant differences in specific loaf volume were found between bread with 3% shortening and the 10% tomato seed supplemental bread without shortening. Addition of fat extracted tomato seeds at the 20% level decreased specific loaf volume by 72%. The supplementation of wheat flour bread at the 10% and 20% replacement levels increased lysine by 40.2% and 69.0% respectively.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb02985.x
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  • 9
    Electronic Resource
    Electronic Resource
    Effects of Chitosan Treatments on the Clarity and Color of Apple Juice (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: Acid-soluble and water-soluble chitosans as fining agents for apple juice were compared to conventional silica sol/gelatin/bentonite treatment. Both chitosans proved equally effective in reducing juice turbidity as compared to control treatments and slightly lighter juices resulted from chitosan treatments. Use of the one step chitosan treatment appeares an attractive alternative to conventional fining processes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb03119.x
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  • 10
    Electronic Resource
    Electronic Resource
    Formation of Pyrazines by Chitin Pyrolysis (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), 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: Chitin, poly-β-(1–4)-N-acetyl-D-glucosamine, was heated at 300-500°C for 5-60 min to examine the potential of pyrazine formation from chitin pyrolysis. 2-Methyl-, 2,3-dimethyl- and 2,3,5-trimethyl-pyrazine were formed at 300°C and additionally, 2,5-dimethylpyrazine was found with increasing pyrolysis temperature up to 500°C. During 60 min of pyrolysis more than twice as much 2,3,5-trimethylpyrazine as 2,5-dimethylpyrazine was developed. Thus, altering time and temperature of chitin pyrolysis could be useful for the development of certain pyrazines that have food flavor applications.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb10589.x
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