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  • 1
    Electronic Resource
    Electronic Resource
    INFLUENCE OF TEMPERATURE ON KINETIC PROPERTIES OF PHOSPHORYLASE FROM TWO VARIETIES OF POTATO TUBER (1975)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 40 (1975), 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.1365-2621.1975.tb03744.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Inactivation of Pectin Methyl Esterase in Orange Juice by Pulsed Electric Fields (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), 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: : Pulsed electric fields (PEF) treatments were applied to nonpasteurized orange juice using a bench top PEF system to study effects of PEF on the activity of pectin methyl esterase (PME). Effects of electric strength on PME activity at a constant water bath temperature were studied using electric field strengths up to 35 kV/cm at 30 °C. Increase of electric field strength caused a significant inactivation of PME with increase in orange juice temperature (p 〈 0.05). A thermal inactivation study showed that heating of orange juice at the same temperature as orange juice during PEF treatment was not effective as PEF treatment in inactivating PME. Effects of electric field strength at different water bath temperatures were studied using electric field strengths up to 25 kV/cm and water bath temperatures of 10–50 °C. Higher electric field strengths at higher water bath temperature were the more effective to inactivate PME. A combination of PEF treatment at 25 kV/cm and a water bath temperature of 50 °C caused 90% inactivation of PME.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb09519.x
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  • 3
    Electronic Resource
    Electronic Resource
    Determination of the beta-Lactoglobulin, alpha-Lactqdbumin and Bovine Serum Albumin of Whey Protein Concentrates and Their Relationship To Protein Functionality (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 52 (1987), 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 β-lactoglobulin, α-lactalbumin and bovine serum albumin of eight whey protein concentrates (WPC) were determined by reversed-phase HPLC and by sodium dodecyl sulfate polyacrylamide gel-electrophoresis (SDS-PAGE). The total protein as determined by HPLC was in good agreement with the soluble protein of the WPC. Total protein determined by SDS-PAGE agreed with the total protein of the WPC. The β-lactoglobulin determined by HPLC was significantly correlated with emulsion capacity, protein solubility, whipped topping overrun, gel strength, and free sulfhydryl of the WPC.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb13986.x
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  • 4
    Electronic Resource
    Electronic Resource
    The effect of metyrapone on cytokinin ([8-^1^4C]Benzylaminopurine) metabolism in mature green tomato pericarp
    Amsterdam : Elsevier
    Biochemical and Biophysical Research Communications 144 (1987), S. 109-114 
    Details
    ISSN: 0006-291X
    Keywords: [abr] BA; N^6-Benzylaminopurine ; [abr] MES; (2-[N-Morpholino]ethanesulfonic acid) ; [abr] [8-^1^4C]BA; [8-^1^4C]Benzylaminopurine
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Biology , Chemistry and Pharmacology , Physics
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1016/S0006-291X(87)80482-5
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  • 5
    Electronic Resource
    Electronic Resource
    The effect of metyrapone on cytokinin ([8-^1^4C]Benzylaminopurine) metabolism in mature green tomato pericarp
    Amsterdam : Elsevier
    Biochemical and Biophysical Research Communications 144 (1987), S. 109-114 
    Details
    ISSN: 0006-291X
    Keywords: [abr] BA; N^6-Benzylaminopurine ; [abr] MES; (2-[N-Morpholino]ethanesulfonic acid) ; [abr] [8-^1^4C]BA; [8-^1^4C]Benzylaminopurine
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Biology , Chemistry and Pharmacology , Physics
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1016/S0006-291X(87)80482-5
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    Paper (German National Licenses)
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  • 6
    Electronic Resource
    Electronic Resource
    THE SHELF-LIFE OF MINIMALLY PROCESSED FRESH CUT MELONS (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 21 (1998), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Honeydew and cantaloupe melons were surface sterilized by scrubbing with a hypochlorite solution at low level (200 ppm total available chlorine) and high level (2000 ppm total available chlorine), peeled and cut into “chunks”. Fruit pieces were dipped in a dilute hypochlorite solution (pH 6) of 50 ppm total available chlorine prior to packaging under an atmosphere of 95% N2 and 5% O2 and storage at 2.2C. Unwashed and water-washed samples were also prepared as controls. Microbial counts and sensory analyses were monitored during a 20 day storage period. Microbial counts of unwashed and water-washed samples were found to be significantly (p≤0.05) different from the fruits which were chlorine washed initially, and during the storage time. However, increasing the free available chlorine concentration tenfold did not result in any further significant increase in the shelf-life. Rapid decline was observed in all measured microbial and sensory quality factors of unwashed samples during storage. Proper sanitation and production practices along with raw material selection can ensure a shelf-life of 15 days for cantaloupe and honeydew pieces.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.1998.tb00501.x
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  • 7
    Electronic Resource
    Electronic Resource
    DEVELOPMENT OF A PROTEIN FORTIFIED FRUIT BEVERAGE AND ITS QUALITY WHEN PROCESSED WITH PULSED ELECTRIC FIELD TREATMENT (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 21 (1998), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Pulsed electric field treatment (PEF), was explored to process a beverage at 30C. A protein fortified fruit based beverage was developed using proteins, orange juice, guar gum, sucrose, calcium lactate, citric acid, natural flavor and color. It was processed at low pH (3.75) using both a heat pasteurization and a PEF treatment. PEF treated beverage had less protein denaturation and lower loss of vitamin C compared with that of the heat treated beverage. The heat treated beverage had a slightly higher apparent viscosity than the PEF treated beverage and developed sedimentation in the container during storage. The PEF processed beverage maintained its natural orange juice like color better than the heat treated beverage, which developed a slightly whitish color. However, the PEF treated product was less microbiologically stable (5 months) at refrigeration temperature compared with the heat treated product which was stable for more than 12 months. It was concluded that more technological improvements are needed to process food safely by PEF technology.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.1998.tb00536.x
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  • 8
    Electronic Resource
    Electronic Resource
    Assay of enzymes involved in cytokinin metabolism by means of reversed-phase high-performance liquid chromatography
    Amsterdam : Elsevier
    Journal of Chromatography A 317 (1984), S. 263-270 
    Details
    ISSN: 0021-9673
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Chemistry and Pharmacology
    Type of Medium: Electronic Resource
    URL: http://linkinghub.elsevier.com/retrieve/pii/S0021-9673(01)91665-6
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  • 9
    Electronic Resource
    Electronic Resource
    A Rapid Direct Extraction-Derivatization Method for Determining Sugars in Fruit Tissue (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 52 (1987), 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: Trimethylsilyl (TMS) derivatives of sucrose and TMS oxime derivatives of fructose and glucose were made directly from samples of freeze-dried fruit tissues without a preliminary extraction of sugars and quantified using gas chromtography. The sugars were identified by a combination of gas chromatography-mass spectrometry (GC-MS) and gas chromatographic retention times of authentic compounds. Results were quantitative and reproducible for all samples except tomatoes which had values for sucrose which were significantly more variable than those obtained for fructose and glucose. Hydrolysis of sucrose was minimized and extraction of free sugars was consistent when a 50: 1 ratio of oxime reagent (μL) per mg of dry tissue was used.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb13993.x
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