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  • 1
    Electronic Resource
    Electronic Resource
    Epidural anaesthesia in the presence of a cerebral tumour (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Anaesthesia 42 (1987), S. 0 
    Details
    ISSN: 1365-2044
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Medicine
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2044.1987.tb04002.x
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  • 2
    Electronic Resource
    Electronic Resource
    The Hydrological Effects of Gravel Winning in an Area West of London, United Kingdom (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Ground water 22 (1984), S. 0 
    Details
    ISSN: 1745-6584
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Energy, Environment Protection, Nuclear Power Engineering , Geosciences
    Notes: The ground-water flow and ground-water quality of extensive gravel deposits in the Lower Colne Valley, near London, England are described. The great demand for aggregates in southeast England over the past 30 years has resulted in extensive exploitation of these gravels, the worked-out pits being either left water-filled for recreational purposes, or filled with a variety of waste materials. Both after-uses are shown to alter the ground-water situation either by locally lowering or raising ground-water levels, such effects having been described in both French and German literature, or by causing ground-water and surface-water pollution problems. If the scale of pit development or landfilling is large as in the Lower Colne Valley, then remedial measures have to be undertaken to minimize the pollution risk and to obviate problems caused by raised or lowered ground-water levels.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-6584.1984.tb01484.x
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  • 3
    Electronic Resource
    Electronic Resource
    Properties of Acidic Whey Protein Gels Containing Emulsified Butterfat (1993)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 58 (1993), 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: Changes in physical properties of whey protein gels following addition of emulsified fat were investigated. Gels were made by heating mixtures of dialyzed whey protein isolate at pH 4.60 with and without emulsified fat droplets. Addition of emulsified fat improved the gel-like qualities of these systems. Gel strength progressively increased upon addition of emulsified fat up to 30.00% by weight. Mean droplet size 1.85 km produced the greatest reinforcement of gel strength. Gels made with intermediate concentrations of protein were most sensitive to the effect. The elastic moduli and viscosities of whey protein gels at pH 4.60 increased with fat content, whereas syneresis decreased upon addition of fat.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1993.tb03234.x
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    Disulfide Reduction and Molecular Dissociation Improves the Proteolysis of Soy Glycinin by Pancreatin in vitro (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 51 (1986), 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 EFFECTS of structural modification by urea and dithiothreitol on the in vitro pancreatin proteolysis of soy glycinin was studied. Urea, up to 4.5M, which causes dissociation of glycinin into subunits and some unfolding of the polypeptides progressively increased proteolysis by pancreatin as measured by the pH-stat method. Reduction of the intermolecular disulfide bonds with dithiothreitol doubled the rate of proteolysis and when additional intramolecular disulfide bonds of glycinin were cleaved, the rate of digestibility increased approximately threefold becoming equivalent to casein in its susceptibility to proteolysis by pancreatin.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb13839.x
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  • 5
    Electronic Resource
    Electronic Resource
    Lipoxygenase-Catalyzed Oxidation of N-6 and N-3 Polyunsaturated Fatty Acids: Relevance to and Activity in Fish Tissue (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 51 (1986), 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: Lipid peroxidation is an important process responsible for the flavor deterioration of many plant and animal foods. In order to understand possible mechanisms of initiation, a soybean lipoxygenase-polyunsaturated fatty acid model system was studied. The rate of enzyme-initiated oxidation was monitored by both oxygen consumption and diene conjugation. The hydroperoxides from an n-6 fatty acid, i.e. arachidonic, and n-3 fatty acids, i.e. linolenic, eicosapentaenoic, and docosahexaenoic acids were reduced and analyzed by reverse-phase high pressure liquid chromatography and gas chromatography/mass spectrometry. The lipoxygenase specifically catalyzed oxygenation at the n-6 carbon of both n-3 and n-6 fatty acids. Lipoxygenase activity was demonstrated in skin homogenate from rainbow trout and its role in off-flavor development is discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb11204.x
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  • 6
    Electronic Resource
    Electronic Resource
    Cocobean Tissue Culture: Lipid Composition and Fatty Acid Metabolism (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), 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: Cocoabean callus cultures were established and grew satisfactorily on an agar medium for more than 2 yr. Cell suspension cultures were initiated from the callus. The fresh weight of cells increased over 20-fold in 14 days. The lipid content of callus and cells was 5.3 and 6.5%, respectively. The fatty acid composition of cocoa callus and cell suspension cultures resembled that of immature cocoabeans since they contained high amounts of linoleic acid. Stereospecific distribution of fatty acids in triglycerides from cocoa callus and cells was similar to that of ripe cocoabeans. Exogenous acetate and fatty acids were readily incorporated into lipids by cocoa cell suspension cultures. Exogenous stearic acid increased triglyceride content twofold but did not change fatty acid composition of triglycerides. Coconut water alone or in combination with sucrose also increased triglyceride content with a concomitant increase in oleic acid from 10% to 33% and a decrease in linoleic acid from 37% to 19%.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb12711.x
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  • 7
    Electronic Resource
    Electronic Resource
    EFFECTS OF MICROWAVE COOKING ON FOOD FATTY ACIDS: NO EVIDENCE OF CHEMICAL ALTERATION OR ISOMERIZATION (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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: Because of the current interest in the potential physiological effects of trans fatty acids and a brief report that microwave cooking causes isomerization of unsaturated fatty acids, we examined the effects of microwave treatments on the fatty acid composition of several food lipids, i.e., chicken fat, beef tallow, bacon fat, rainbow trout, peanut oil, and potato lipids. The data indicate that microwave cooking per se does not change the fatty acid pattern of these lipids nor cause isomerization of the unsaturated fatty acids.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb07604.x
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  • 8
    Electronic Resource
    Electronic Resource
    CHANGES IN LIPID COMPOSITION OF COOKED MINCED CARP (Cyprinus carpio) DURING FROZEN STORAGE (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), 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: Minced carp tissue was cooked by baking and deep-fat frying and stored at -18°C for periods up to 8 wk. Phospholipid (PL) levels decreased whereas free fatty acids (FFA) increased during frozen storage of all samples. Samples treated with antioxidants gave significantly (P 〈 0.05) higher values for FFA compared to the controls Thiobarbituric acid (TBA) values were higher in the cooked samples compared to the raw samples. Samples without antioxidants had considerably higher TBA values than those containing antioxidants. The carbonyl content of the samples fluctuated during storage. There was no significant change in the composition of the fatty acids during storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb09102.x
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  • 9
    Electronic Resource
    Electronic Resource
    LIPID COMPOSITION OF DARK AND WHITE MUSCLE FROM WHITE SUCKER (Catostomus commersoni) (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), 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 lipids from dark and white muscle of white sucker (Catostomus commersoni) were fractionated by thin-layer chromatography and fatty acid composition of each lipid class studied by gas-liquid chromatography. Dark muscle had a higher content of total lipid than white muscle (6.2% vs 1.4%) which was mostly accounted for by triglycerides. Phospholipid (PL) concentration was 521 ± 47 and 395 ± 34 mg/l00 of dark and white muscle, respectively. Phospha-tidylcholine was the predominant PL class in both muscles though the concentrations of other PL classes were much higher in the dark muscle. Palmitic acid (16:0), palmitoleic acid (16:1 n7), oleic acid (18:l n9), eicosapentaenoic acid (20:5 n3) and docosahexaenoic acid (22:6 n3) were the major fatty acids present. White muscle contained higher percentages of polyunsaturated fatty acid (PUFA) than the dark muscle. The free fatty acid concentration was about the same (∼7%) in both dark and white muscle.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb03456.x
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  • 10
    Electronic Resource
    Electronic Resource
    ANTIOXIDANT EFFECTS OF SOY PROTEIN HYDROLYSATES ON COPPER-CATALYZED METHYL LINOLEATE OXIDATION (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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: Oxidation of methyl linoleate in a model emulsion system containing soy protein and copper was studied. The prooxidative effect of soy protein was inhibited following proteolysis. Both the TBA test and diene conjugation measurements showed similar oxidative patterns. The inhibitory effect of the proteolytic treatment was ascribed to the binding of copper by proteolytic products and these copper complexes appeared to be less catalytic than the intact protein-copper complex. However, the release of bound antioxidant phenolics or copper chelating agents, e.g. phytic acid following proteolysis, may also be involved.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb07525.x
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