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  • 1
    Electronic Resource
    Electronic Resource
    Diffusion Properties of Salt and Acetic Acid into Herring and Their Subsequent Effect on the Muscle Tissue (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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 diffusion of sodium chloride and acetic acid into herring muscle and their subsequent effects on the myotibrillar proteins were studied at different temperatures and fish:cure ratios. Acid was found to penetrate tissue more quickly than salt. The acid and salt cause an initial “hardening” of the tissue, the extent of which is proportional to the concentration of each, but it is considered that the resultant fall in pH activates muscle cathepsins. SDS PAGE indicated that proteolysis of the myosin heavy chains was concomitant with subsequent tissue softening. Electron microscopy detected little disintegration of myofilaments, but extensive break-up of Z-lines.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb13194.x
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  • 2
    Electronic Resource
    Electronic Resource
    Role of Trimethylamine Oxide in the Freeze Denaturation of Fish Muscle–Is It Simply a Precursor of Formaldehyde? (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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: A possible alternative role for trimethylamine oxide (TMAO) in fish muscle “freeze denaturation” was tested. Since TMAO is known to stabilize proteins against conformational change, its enzymatic removal during frozen storage could cause protein destabilization and aggregation. However, addition of TMAO to muscle tissue did not influence the rate or extent of “freeze denaturation” as assessed by protein solubility measurements.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12871.x
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  • 3
    Electronic Resource
    Electronic Resource
    Effect Of Alkaline Protease Activity on Some Properties Of Comminuted Squid (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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: A highly active protease exists in squid muscle. After comminution the muscle can autolyze to such a degree that its rheological properties show extensive change, SDS gel electrophoresis showed that this change is concomitant with progressive myosin degradation but Differential Scanning Calorimetry of autolyzed cornminutes showed no change in the characteristic thermal transitions relative to a control sample. Similarly sensory assessment of a cooked autolyzed comminute did not reflect the extent of change exhibited in the raw state. This preliminary evidence suggests that proteolysis of a raw muscle comminute need not affect its sensory properties.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb13685.x
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  • 4
    Electronic Resource
    Electronic Resource
    A model for the yield stress of low density virus solids
    Amsterdam : Elsevier
    Physics Letters A 67 (1978), S. 316-318 
    Details
    ISSN: 0375-9601
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Physics
    Type of Medium: Electronic Resource
    URL: http://linkinghub.elsevier.com/retrieve/pii/0375-9601(78)90316-X
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  • 5
    Electronic Resource
    Electronic Resource
    Additions and Corrections: Temperature Dependence of Bragg Scattering from Crystallized Suspensions of Macroions. (1981)
    s.l. : American Chemical Society
    The @journal of physical chemistry 〈Washington, DC〉 85 (1981), S. 2148-2148 
    Details
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology , Physics
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/j150614a603
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  • 6
    Electronic Resource
    Electronic Resource
    Temperature dependence of Bragg scattering from crystallized suspensions of macroions (1981)
    s.l. : American Chemical Society
    The @journal of physical chemistry 〈Washington, DC〉 85 (1981), S. 294-300 
    Details
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology , Physics
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/j150603a016
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  • 7
    Electronic Resource
    Electronic Resource
    Chemotherapy of Leprosy (1988)
    Palo Alto, Calif. : Annual Reviews
    Annual Review of Pharmacology 28 (1988), S. 231-245 
    Details
    ISSN: 0362-1642
    Source: Annual Reviews Electronic Back Volume Collection 1932-2001ff
    Topics: Medicine , Chemistry and Pharmacology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1146/annurev.pa.28.040188.001311
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  • 8
    Electronic Resource
    Electronic Resource
    The properties of surimi and kamaboko gels from nine British species of fish (1990)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 25 (1990), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: This paper describes the preparation and properties of surimi and derived kamaboko gels from a range of British-caught species of teleost (or bony) fish including white fish (fillets, trimmings and skeletons), fatty fish and an elasmobranch (or cartilaginous) fish. The data include yields, moisture and fat contents, water-binding capacities, pH values and Hunter L,a,b colour values as well as sensory and instrumentally measured indices of texture.Cod, haddock and whiting fillets and trimmings of haddock and whiting yielded surimi and derived gels with functional properties most closely approaching those of the Alaska pollack surimi used as a standard. Saithe gave a gel which was firm and elastic but which had a low water-binding capacity and was dark in colour. The fatty fish yielded surimi with some potentially useful functional properties but colour and water-binding capacity were inferior to pollack surimi.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1990.tb01084.x
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  • 9
    Electronic Resource
    Electronic Resource
    Comparison of the properties of gels derived from cod surimi and from unwashed and once-washed cod mince (1989)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 24 (1989), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Surimi is a washed and stabilized fish mince with valuable gel-forming properties. However the preparation process is wasteful and a modified process, with less washing, was investigated. The properties of the gels (cooked at 40°C for 30 min followed by 90°C for 40 min) were assessed by instrumental and sensory methods. Gels prepared from surimi were soft and very flexible; gels from unwashed fresh cod mince were firmer and less elastic, but still gave a maximum score on the folding test. A single wash made the gels firmer and slightly more elastic than those from unwashed mince. Gels from unwashed mince of frozen cod were firmer than surimi-derived gels, and were the most brittle. Sensory assessment of the gels found no difference in firmness between the different washing procedures and small differences in elasticity and toughness. The addition of starch (fish: starch, 100:5, w/w) increased the firmness and sensory toughness of each derived gel, and reduced the elasticity in the mouth of non-surimi gels. The colour of gels derived directly from fish was off-white, compared with the white surimi-derived gels. The colour of the former darkened during frozen storage, but lightened again after thawing.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb00622.x
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  • 10
    Electronic Resource
    Electronic Resource
    Psychological adjustment in children with end stage renal disease: the impact of maternal stress and coping (2002)
    Oxford, UK : Blackwell Science Ltd.
    Child 28 (2002), S. 0 
    Details
    ISSN: 1365-2214
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Medicine , Psychology
    Notes: Objective To explore maternal and child perspectives on children’s adjustment in the context of paediatric renal disease, and maternal psychological variables that may account for variance in child and maternal ratings.Methods Forty-three children with end stage renal disease and their maternal caregivers completed the Strengths and Difficulties Questionnaire (SDQ). Mothers also reported on their own mental health, and the strategies they used to cope with their child’s illness. The severity of the child’s condition was rated independently by a renal clinician.Results Compared with normative data for the SDQ, mothers reported their children to be at increased risk of psychological problems. However, the children themselves reported no more problems than a normative sample. Mothers’ coping and mental health explained some of the variance in their ratings of the child’s adjustment but were not predictive of the children’s self-ratings.Conclusions The results suggest that maternal factors may not explain the variability in children’s adjustment to chronic illness, perhaps especially within the age range studied here. Practical implications of the data are also discussed. In particular, a systemic approach to paediatric liaison by psychologists is emphasized.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1046/j.1365-2214.2002.00273.x
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