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  • 1
    Electronic Resource
    Electronic Resource
    Chemical Microscopy (1994)
    s.l. : American Chemical Society
    Analytical chemistry 66 (1994), S. 558-594 
    Details
    ISSN: 1520-6882
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/ac00084a021
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  • 2
    Electronic Resource
    Electronic Resource
    Chemical microscopy (1990)
    s.l. : American Chemical Society
    Analytical chemistry 62 (1990), S. 423-441 
    Details
    ISSN: 1520-6882
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/ac00211a024
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Chemical microscopy (1992)
    s.l. : American Chemical Society
    Analytical chemistry 64 (1992), S. 219-243 
    Details
    ISSN: 1520-6882
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/ac00036a013
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    Chemical microscopy (1986)
    s.l. : American Chemical Society
    Analytical chemistry 58 (1986), S. 1926-1937 
    Details
    ISSN: 1520-6882
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/ac00122a004
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    Paper (German National Licenses)
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  • 5
    Electronic Resource
    Electronic Resource
    Glutaraldehyde Cross-Linking of the Sheath-Core Structures in Collagen Fibrils of Skin (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Annals of the New York Academy of Sciences 580 (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.tb17956.x
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  • 6
    Electronic Resource
    Electronic Resource
    Structural Changes Related to Texture of Pre-Peeled Potatoes (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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: Pre-peeled potatoes, treated with heated ascorbic/citric acid solutions to control browning, undergo firming and separation of superficial tissues that affect texture after mashing and slicing following cooking. Examination of superficial parenchyma cells in cooked potatoes by scanning and transmission electron microscopy indicated greater cell wall rigidity and middle lamella retention in samples treated with browning inhibitors than in untreated controls. Lumps in mashed potatoes prepared from treated samples showed similar characteristics. Treated samples sometimes displayed a discontinuity beneath the superficial tissue, corresponding to site of tissue separation during slicing. These observations are consistent with treatment-induced changes in cell wall and/or middle lamella pectins as the cause of such textural defects.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1997.tb15458.x
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  • 7
    Electronic Resource
    Electronic Resource
    Enzymatic Browning Control in Minimally Processed Mushrooms (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 59 (1994), 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: Treatments to control discoloration of minimally processed mushrooms were investigated. Whole or sliced mushrooms were immersed in browning inhibitor solutions and evaluated for color change during storage. Browning was more intense in first break mushrooms than in second, and in unwashed mushrooms compared to washed. However, washing sometimes induced purple discolorations, associated with bacterial lesions. Other discolorations were induced by hypochlorite, 4-hexylresor-cinol, and acidic dips. The most effective treatment was a combination of sodium erythorbate, cysteine, and EDTA at pH 5.5. Addition of preservatives to browning inhibitor dips did not improve storage life. However, dipping in 5% hydrogen peroxide prior to application of browning inhibitors significantly increased shelf-life.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1994.tb08185.x
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  • 8
    Electronic Resource
    Electronic Resource
    Chemical microscopy (1988)
    s.l. : American Chemical Society
    Analytical chemistry 60 (1988), S. 212-226 
    Details
    ISSN: 1520-6882
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/ac00163a016
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  • 9
    Electronic Resource
    Electronic Resource
    BIOFILM FORMATION BY SALMONELLA SPP. ON CANTALOUPE MELONS (2005)
    Oxford, UK and Malden, USA : Blackwell Science Inc
    Journal of food safety 25 (2005), 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
    Notes: The ability of two strains of Salmonella to form biofilms on whole cantaloupe melons was investigated. Ten microliters of bacterial suspensions was spot-inoculated onto cantaloupe melon rinds in pre-marked areas, and the cantaloupe melons were held at either 10 or 20C. Biofilm formation was monitored using scanning electron microscopy on excised portions of the cantaloupe melon rind at 2, 24, 48, 72 and 144 h postinoculation. Micrographs indicated that biofilm formation occurred rapidly following introduction of cells (2 h at 20C) onto the cantaloupe melon rind. A fibrillar material was visible after just 2 h at 20C, and cells were embedded in extracellular polymeric material after 24 h at either temperature. These results indicate that a human pathogen is capable of forming a biofilm on plant tissue and that biofilm formation may be responsible for the increased recalcitrance of bacteria to aqueous sanitizers.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.2005.00024.x
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  • 10
    Electronic Resource
    Electronic Resource
    DETECTION OF ESCHERICHIA COLI O157:H7 THROUGH THE FORMATION OF SANDWICHED COMPLEXES WITH IMMUNOMAGNETIC AND FLUORESCENT BEADS (2005)
    Malden, USA : Blackwell Science Inc
    Journal of rapid methods and automation in microbiology 13 (2005), S. 0 
    Details
    ISSN: 1745-4581
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: A new fluorescent sandwich method for the detection of Escherichia coli O157:H7 in ground beef was developed. Immunomagnetic beads (IMBs) precoated with anti-E. coli O157:H7 antibody were used to capture and concentrate E. coli O157:H7 present in ground beef. Streptavidin-coated fluorescent beads with anti-E. coli O157:H7 to form immunofluorescent beads (IFBs) were used to detect the E. coli O157:H7 captured by the IMBs by forming IMBM–E. coli O157:H7N–IFBO sandwich complexes, where the subscripts M, N and O were variable but integral numbers. This sandwich technique was able to detect 500 cfu of the bacteria in a 0.5-mL sample taken from a quantified and diluted broth culture. The method was then applied to detect E. coli O157:H7 in artificially contaminated ground beef. Known quantities of freshly cultured E. coli O157:H7 cells were added to 25-g ground beef patties held in sterile bags with filters. The inoculated patties were stored at 7C overnight; 75 mL of E. coli broth was added to each sample, and the bags were incubated at 40C with shaking at 160 rpm for 4.5 h. After the enrichment, E. coli O157:H7 in the filtrate was captured and concentrated with IMBs and further conjugated with IFBs for detection. The results demonstrate that, after a 4.5-h enrichment period, the developed procedure can detect the presence of E. coli O157:H7 in ground beef previously spiked with 1 cfu/g.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4581.2005.00026.x
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