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  • 1
    Electronic Resource
    Electronic Resource
    EDITORIAL (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 3 (1981), S. 0 
    Details
    ISSN: 1745-4565
    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.1745-4565.1981.tb00409.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    OXYGEN UPTAKE IN POSTRIGOR BOVINE MUSCLE (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.tb00979.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    RELATIONSHIPS BETWEEN INDICATOR ORGANISMS AND SPECIFIC PATHOGENS IN POTENTIALLY HAZARDOUS FOODS (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), 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: Quality audit data collected as part of a mass feeding quality assurance program were analyzed to determine the relationships between the indicator tests (total aerobic plate count, coliform count and Escherichiu coli) and the common food-borne pathogens (Staphylococcus aureus, Clostridium perfringens and Salmonella). 132 raw foods and 593 ready-to-eat foods were evaluated. The indicators were grouped into ranges and compared to the pathogens and to each other in terms of detectability. There were correlations between the pathogens and the indicator ranges and between the indicators and the indicator ranges. The value of the indicators in the èvaluation of food safety was tested by setting standards and determining the numbers of correct and incorrect decisions which would be made relative to the pathogens detected in the foods. None of the indicators was suitable as a screening agent for food safety.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb14376.x
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  • 4
    Electronic Resource
    Electronic Resource
    The Nutritive Value of Maine Sardines. (1961)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 26 (1961), 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: Maine sardines, processed by steaming or deep-fat frying, were evaluated in terms of a number of nutrients. The product is a good source of a number of nutrients, including protein, unsaturated fatty acids, fluorine, and calcium. Some indication was found of an exchange between the packing oil and sardine lipid. The sample processed by deep-fat frying had a slightly increased fat concentration and a concomitant decrease in water.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1961.tb01655.x
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  • 5
    Electronic Resource
    Electronic Resource
    Effect of Volatile Components of Carrot Seed Oil on Growth and Aflatoxin Production by Aspergillus parasiticus (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: The effect of the volatile fraction of carrot seed oil (VCSO) and its components on the growth and aflatoxin production by Aspergillus parasiticus was studied. Geraniol, citral and terpineol prevented growth and therefore aflatoxin production. VCSO inhibited growth and no aflatoxin was produced. Limonene and terpinene did not affect growth but inhibited aflatoxin production. The addition of VCSO, limonene and terpinene decreased the rate of primary metabolism as demonstrated by the higher final pH of the medium. VCSO, limonene and terpinene reduced the growth rate, measured by the incorporation of [3H] amino acids into trichloracetic acid (TCA) insoluble protein. The addition of VCSO at anytime up to 5 days reduced the aflatoxin accumulation at 7 days.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14893.x
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  • 6
    Electronic Resource
    Electronic Resource
    EFFECT OF NITROGEN SOURCE ON GROWTH AND EXOPROTEASE PRODUCTION BY Clostridium perfringens (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: 16 strains of Clostridium perfringens were screened for their growth and exoprotease activity in a synthetic amino acid medium (R + S) and in media containing either vitamin-free casein, spray-dried whole egg or ground frankfurter as the protein source. Growth, measured by gas production, was determined manometrically under standard conditions. Quantitative enzymatic assay of sterile culture filtrates was carried out at pH 7.0 using Azocoll general proteolytic substrate. Strains grown in protein-containing media usually produced more exoprotease per unit of growth than strains grown in synthetic amino acid medium. Strains which constitutively produce high levels of exoprotease were identified.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb15281.x
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  • 7
    Electronic Resource
    Electronic Resource
    Mechanisms of action of food preservation procedures - edited by G.W. Gould, Elsevier, 1989. £59.00 (xii + 441 pages) ISBN 1 85166 293 6
    Amsterdam : Elsevier
    Trends in Food Science and Technology 2 (1991), S. 155 
    Details
    ISSN: 0924-2244
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1016/0924-2244(91)90663-4
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  • 8
    Electronic Resource
    Electronic Resource
    INFLUENCE OF ATMOSPHERIC OXYGEN AND OZONE ON RIPENING INDICES OF NORMAL (Rin) AND RIPENING INHIBITED (rin) TOMATO CULTIVARS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food biochemistry 4 (1980), S. 0 
    Details
    ISSN: 1745-4514
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Ethylene (10ppm) dependent mediation of normal and mutant (rin) tomato fruit ripening was promoted by 100%oxygen, 3.7 pphm ozone, or their combination. All ripening indices studied (respiration, chlorophyll degradation, carotenoid accumulation, softening, and aroma development) were promoted by oxygen and/or ozone. Ozone also acted independent of ethylene in promoting chlorophyll degradation and aroma development in normal fruit, but did not appreciably affect these quality attributes in mutant fruit. Lycopene accumulation in normal and mutant fruit and aroma formation in normal fruit were promoted to a greater extent by ozone than were other ripening indices. Mutant (rin) fruit contained 27% of the lycopene that was present in normal (Rin) fruit after ripening in O2 containing 10ppm ethylene and 3.7 pphm ozone, whereas they contained only 3%of the lycopene in normal fruit after ripening in air containing 10ppm ethylene.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4514.1980.tb00648.x
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