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  • 1
    Electronic Resource
    Electronic Resource
    The inactivation and regeneration of peroxidase in relation to the high temperature–short time processing of vegetables (1978)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 13 (1978), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: As a result of the high thermal stability of peroxidase and its association with quality deterioration in high temperature–short time processed foods it was decided to investigate some aspects of the kinetics of inactivation of two purified grades of horseradish peroxidase.The following main conclusions were drawn:(a) It was shown that regeneration of peroxidase activity took place after partial inactivation at either 70, 90 or 110°C and that the first order plots of regenerated activity were biphasic in each case. Both fast and slow rates of regeneration increased on increasing the holding temperature from 30 to 40°C but no regeneration at all was observed at a temperature of 50°C. It was found that holding for 24 hr at 50°C almost completely prevented regeneration of peroxidase activity on further cooling. The extent of regeneration was found to be governed by the length of time at the inactivation temperature and a maximum was found which coincided with the high rate period of inactivation.(b) The first order plots of peroxidase inactivation were biphasic. Although the different purities of peroxidase did not give significantly different D121.1°C and z values for the low rate of inactivation over the temperature range 70–160°C, the presence of either pea or green bean purée significantly reduced the D121.1°C and, in the case of pea purée, increased the z value. It was also shown that the proportion of relatively stable enzyme was much lower in the presence of bean purée than in the presence of pea purée at each temperature.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb00806.x
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  • 2
    Electronic Resource
    Electronic Resource
    Production of Uranium Hexafluoride in a Fluidized Bed Reactor by Reaction of Uranium Tetrafluoride with Oxygen (1964)
    s.l. : American Chemical Society
    Industrial and engineering chemistry 3 (1964), S. 266-270 
    Details
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/i260011a015
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  • 3
    Electronic Resource
    Electronic Resource
    Review: Enzyme inactivation during heat processing of food-stuffs (1991)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 26 (1991), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Enzyme inactivation during heat processing is reviewed with regard to fundamental aspects (structure, thermodynamics and kinetics), mathematical models and the relationship between enzyme activity and food quality. Enzyme stability is related to enzyme structure and to factors in the microenvironment. Kinetics of inactivation are categorized with respect to reaction order and two models are briefly discussed which describe the variation of inactivation rates with temperature. The determination of accurate kinetic parameters is emphasized where the objective is to develop mathematical models of enzyme inactivation in real foods. The value of modelling inactivation is assessed. Enzymes having effects on sensory quality are reviewed with particular emphasis on those enzymes which influence flavour, through lipid degradation, and those which affect texture by catalysing the breakdown of starch, pectin or protein.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb01136.x
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  • 4
    Electronic Resource
    Electronic Resource
    The degradation of anthocyanins in canned strawberries (1973)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 8 (1973), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effect of sugars, acids, alkalis, antioxydants and sodium sulphite on the retention of pelargonidin-3-glucoside during the storage of canned strawberries (cv. Senga Sengana) has been investigated.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1973.tb01718.x
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  • 5
    Electronic Resource
    Electronic Resource
    The degradation of anthocyanins in canned strawberries (1973)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 8 (1973), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effect of various processing parameters on the retention of pelargonidin-3-glucoside in canned strawberries (cv. Senga Sengana) was investigated by chromatographic analysis of the anthocyanin on columns of insoluble polyvinylpyrrolidone resin. It was shown that normal commercial exhaust and sterilization procedures have little effect on the degradation of pelargonidin-3-glucoside, most of which takes place during storage of the canned product. High storage temperatures were shown to increase the rate at which the anthocyanin breaks down, but good retention of the pigment was obtained by storing the cans of strawberries at 0–5°C.It was found that omitting the heat process did not increase the stability of pelargonidin-3-glucoside during the storage of canned strawberries.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1973.tb01699.x
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  • 6
    Electronic Resource
    Electronic Resource
    Metabolism of 17β-Estradiol and the Adrenal-Derived Estrogen 5-Androstene-3β, 17β-Diol (Hermaphrodiol) in Human Mammary Cell Lines (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Annals of the New York Academy of Sciences 595 (1990), S. 0 
    Details
    ISSN: 1749-6632
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Natural Sciences in General
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1749-6632.1990.tb34285.x
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  • 7
    Electronic Resource
    Electronic Resource
    Identification of Isomeric Chondroitin Sulphates (1960)
    [s.l.] : Nature Publishing Group
    Nature 186 (1960), S. 555-556 
    Details
    ISSN: 1476-4687
    Source: Nature Archives 1869 - 2009
    Topics: Biology , Chemistry and Pharmacology , Medicine , Natural Sciences in General , Physics
    Notes: [Auszug] This communication describes the results of experiments on the ionophoretic behaviour of the three compounds on paper. Using buffers of varying compositions and pH (pIL 2-3, 5-5, 6-0, 9-0 and 9-5), chondroitin sulphate C was found to have a consistently lower mobility of 0-9 times that of either A ...
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1038/186555a0
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  • 8
    Electronic Resource
    Electronic Resource
    Biosynthesis of Chondroitin Sulphates (1959)
    [s.l.] : Nature Publishing Group
    Nature 184 (1959), S. 274-275 
    Details
    ISSN: 1476-4687
    Source: Nature Archives 1869 - 2009
    Topics: Biology , Chemistry and Pharmacology , Medicine , Natural Sciences in General , Physics
    Notes: [Auszug] This communication describes the effect of the addition of various mucopolysaecharides on the biosynthesis of chondroitin sulphate (CSA) in an isolated enzyme system. One of the mucopolysaecharides isolated from cornea by Meyer and co-workers4 was the sulphate-free chondroitin, the C4 hexosamine ...
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1038/184274a0
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  • 9
    Electronic Resource
    Electronic Resource
    Effect of Magnet Inhomogeneities in the Strong-Focusing Synchrotron (1953)
    [s.l.] : Nature Publishing Group
    Nature 171 (1953), S. 926-927 
    Details
    ISSN: 1476-4687
    Source: Nature Archives 1869 - 2009
    Topics: Biology , Chemistry and Pharmacology , Medicine , Natural Sciences in General , Physics
    Notes: [Auszug] As an example of the tolerances required, we first consider the effects of small random displacements of the sectors. The machine parameters used will be those of ref. 1, namely, n 3,600 ; N, 240 sectors ; orbit radius, 104 qm. ; W, half-width of vacuum chamber, 1 in. Suppose now that one of the ...
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1038/171926a0
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  • 10
    Electronic Resource
    Electronic Resource
    Automatic Serial Sectioning Machine for Fossils (1962)
    [s.l.] : Nature Publishing Group
    Nature 193 (1962), S. 1166-1167 
    Details
    ISSN: 1476-4687
    Source: Nature Archives 1869 - 2009
    Topics: Biology , Chemistry and Pharmacology , Medicine , Natural Sciences in General , Physics
    Notes: [Auszug] SERIAL sectioning is a standard technique for the examination of many groups of fossils, including brachiopods (to which it was first applied intensively by Muir-Wood1), corals2, reptiles3 and fish4. By manual methods, however, it is ...
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1038/1931166a0
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