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  • 1
    Electronic Resource
    Electronic Resource
    Aroma Active Compounds of Bulgogi (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : Volatile components in bulgogi were extracted by high vacuum sublimation (HVS) and solid phase microextraction (SPME). The extracts were then analyzed by gas chromatography-olfactometry (GCO) conducted on 2 columns with different polarities. Aroma dilution methods were used with a serial dilution of the extract in HVS-GCO and varying the GC injector split ratios in SPME-GCO to determine aroma active compounds of bulgogi. In HVS-GCO, methional (described as cooked potato/soy sauce) exhibited the highest flavor dilution (FD) factor, followed by 2-acetyl-2-thiazoline (described as nutty/popcorn/peanut), furaneol (described as caramel/sweet), and 2-ethyl-3,5-dimethylpyrazine (described as nutty/coffee/chocolate). In SPME-GCO, allyl mercaptan (described as garlic/bulgogi) showed the highest FD factor, followed by methional (described as cooked potato/soy sauce), 2-ethyl-3,5-dimethylpyrazine (described as nutty/coffee/chocolate), and 2-acetylpyrazine (described as nutty/peanut/cooked rice). These sulfur-containing compounds and heterocyclic compounds, which had high FD factors and characteristic odor notes, could be important to bulgogi flavor.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11511.x
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  • 2
    Electronic Resource
    Electronic Resource
    Reducing Acrylamide in Fried Snack Products by Adding Amino Acids (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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 aims of this study were to develop commercial methods for reducing the acrylamide content in processed foods and apply them to commercial snacks. The formation of acrylamide in fried foods was found to depend on the composition of raw materials as well as the frying time and temperature. In potato chips, acrylamide was rapidly formed at over 160°C, with the amount proportional to the heating duration and temperature. Free amino acids were used to reduce acrylamide, with lysine, glycine, and cysteine having the greatest effects in the aqueous system. Lysine and glycine were effective at inhibiting the formation of acrylamide in wheat-flour snacks. In potato snacks, the addition of 0.5% glycine to pallets reduced acrylamide by more than 70%. Soaking potato slices in a 3% solution of either lysine or glycine reduced the formation of acrylamide by more than 80% in potato chips fried for 1.5 min at 185°C. These results indicate that the addition of certain amino acids by soaking the uncooked products in appropriate solutions is an effective way of reducing acrylamide in processed foods.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb09966.x
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  • 3
    Electronic Resource
    Electronic Resource
    Effects of high pressure treatment on the quality and storage of kimchi (1998)
    Oxford BSL : Blackwell Science Ltd
    International journal of food science & technology 33 (1998), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effects of high pressure treatment on the microflora and storage of kimchi were investigated. In a bacterial suspension, numbers of Lactobacillus plantarum were reduced by 6 logs by 500 MPa, at 25 °C for 10 min. Kimchi juice did not alter the rate of inactivation of lactic acid bacteria by high pressure treatment. There was no change in the texture of kimchi subjected to a pressure of 400 MPa, but an increase in cutting force was observed at 600 MPa. When kimchi was pressurized at 400 MPa for 10 min at 25 °C and subsequently stored at 20 °C for 4 weeks, the total number of viable cells stayed at 103 CFU mL−1. High pressure treatment above 400 MPa prevented excessive acidification that typically occurs during the extended storage of kimchi. The inflation of pouches as a result of accumulated carbon dioxide was also prevented by high pressure treatment. Although colour changes were accelerated by high pressure treatment, this study demonstrates that high pressure treatment can be used to control overripening during the distribution and storage of kimchi products.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1046/j.1365-2621.1998.00138.x
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  • 4
    Electronic Resource
    Electronic Resource
    High hydrostatic pressure inactivation of Lactobacillus viridescens and its effects on ultrastructure of cells (2001)
    Oxford UK : Blackwell Science Ltd
    International journal of food science & technology 36 (2001), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effect of high hydrostatic pressure treatment on Lactobacillus viridescens, a major spoilage micro-organism of processed meat, was investigated. When pressure was applied at 400, 500 and 600 MPa for 5 min, cell survival in MRS broth was reduced approximately by 2, 7 and 8 log cycles, respectively. The combination of high pressure and temperature increase showed synergistic effects on microbial inactivation. Empty cavities in the cell and DNA denaturation were observed after pressure treatment above 400 MPa. The level of microbial inactivation when Lb. viridescens was pressured in protein-fortified MRS broth and ham were less than half compared with the inactivation achieved in peptone water. Increasing the temperature during high-pressure treatment solved these adverse effects in the ham.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2001.00518.x
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  • 5
    Electronic Resource
    Electronic Resource
    New integration vector using a cellulase gene as a screening marker for Lactobacillus (2003)
    Oxford, UK : Blackwell Publishing Ltd
    FEMS microbiology letters 224 (2003), S. 0 
    Details
    ISSN: 1574-6968
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: The new integration vector for Lactobacillus, pJC4, was developed using the extracellular endoglucanase A gene (celA) of Clostridium thermocellum as a screening marker. pJC4 was transformed into four Lactobacillus species, Lb. johnsonii, Lb. gasseri, Lb. bulgaricus, and Lb. plantarum. In each species, the pJC4 integrants were easily and accurately detected by the appearance of a clear halo on a cellulase screening plate without any false transformants. Polymerase chain reaction and Southern hybridization indicated that all transformants with clear halos contained pJC4 in their chromosomal DNAs. The celA gene could be a useful screening marker for other lactic acid bacteria.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1016/S0378-1097(03)00422-1
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  • 6
    Electronic Resource
    Electronic Resource
    Permeabilization of elicited suspension culture of madder (Rubia akane Nakai) cells for release of anthraquinones (1999)
    Springer
    Biotechnology techniques 13 (1999), S. 249-252 
    Details
    ISSN: 1573-6784
    Keywords: anthraquinone colorants ; elicitation ; madder (Rubia akane Nakai) ; permeabilization ; two-phase culture
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract To enhance the productivity of anthraquinone colorants during madder (Rubia akane Nakai) cell cultures, the effects of permeabilizing agents on the production of anthraquinone colorants were investigated. Tween 80 was the best among the permeabilizing agents tested. Addition of 1% Tween 80 increased the total and released concentrations of anthraquinones about 1.6 times (159 mg l−1) and 14 times (71 mg l−1), respectively. In addition, anthraquinone production was increased to 220 mg l−1, 2.2 times as the level of control culture by simultaneous use of 1% Tween 80, 5 mg chitosan/l and 2% (w/v) XAD-7. Also, 47% (105 mg l−1) of total anthraquinones was released to medium or adsorbed on XAD-7.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1023/A:1008938707078
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  • 7
    Electronic Resource
    Electronic Resource
    Cloning and nucleotide sequence of the β-galactosidase gene from Lactococcus lactis ssp. Lactis ATCC7962 (1997)
    Springer
    Biotechnology letters 19 (1997), S. 179-184 
    Details
    ISSN: 1573-6776
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract The gene encoding β-galactosidase of Lactococcus lactis ssp. lactis ATCC7962 was cloned and its nucleotide sequence was determined. The β-galactosidase of L. lactis was expressed in Escherichia coli and transformants containing this gene fragment appeared as blue colonies on LB plates containing X-gal. The β-galactosidase activity of E. coli transformant was thirty times higher than that of L. lactis. The gene for the 115 kDa β-galactosidase has a 2991-bp open reading frame preceded by a putative ribosome binding site. The deduced amino acid sequence show a high degree of homology to the β-galactosidase of E. coli, and the putative active site residues are conserved (Glu-429 and Tyr-475)
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1023/A:1018376717545
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  • 8
    Electronic Resource
    Electronic Resource
    Improved menthol production from chitosan-elicited suspension culture of Mentha piperita (1998)
    Springer
    Biotechnology letters 20 (1998), S. 1097-1099 
    Details
    ISSN: 1573-6776
    Keywords: Chitosan ; elicitation ; Mentha piperita ; menthol
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract The optimum concentration of chitosan to menthol production by Mentha piperita cells cultured in shake flasks was 200 mg/l, which gave 166 mg menthol/l after 12 days. Chitosan elicitation may activate the conversion of pulegone to menthol.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1023/A:1005396924568
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  • 9
    Electronic Resource
    Electronic Resource
    Intermittent maltose feeding enhances paclitaxel production in suspension culture of Taxus chinensis cells (2000)
    Springer
    Biotechnology letters 22 (2000), S. 1793-1796 
    Details
    ISSN: 1573-6776
    Keywords: intermittent feeding ; maltose ; paclitaxel ; Taxus chinensis
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract High paclitaxel production (26 mg l−1) was achieved through the intermittent feeding of 3, 1, and 2% (w/v) sucrose at days 0, 7, and 21, respectively, to a suspension culture of Taxus chinensis cells. Intermittent feedings of 1 and 2% (w/v) maltose at days 7 and 21, respectively, to the culture increased the paclitaxel production up to 67 mg l−1.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1023/A:1005658405449
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