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  • 1
    Electronic Resource
    Electronic Resource
    Surface Activity of Food Proteins: Relationships Between Surface Pressure Development, Viscoelasticity of Interfacial Films and Foam Stability of Bovine Serum Albumin (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), 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 relationships between film formation and viscoelastic properties and foam stability were studied using bovine serum albumin. The rate of surface pressure development showed a two-phase behavior – a rapid initial increase followed by gradual increase to a value of 20 dyne/cm2 after 24 hr. In the isoelectric pH range surface pressure developed most rapidly. Surface viscosity, surface yield stress and film elasticity showed maxima in the range pH 5-6. Foam stability, as measured by drainage rates also showed maximum in the same pH range, indicating a relationship between these characteristics.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb10525.x
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    Paper (German National Licenses)
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  • 2
    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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  • 3
    Electronic Resource
    Electronic Resource
    EXTRACTABILITY AND PROPERTIES OF PROTEIN FROM ALFALFA LEAF MEAL (1972)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 37 (1972), 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.1365-2621.1972.tb03394.x
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  • 4
    Electronic Resource
    Electronic Resource
    AN ENZYMATIC METHOD FOB YEAST AUTOLYSIS (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: Treatment of intact yeast cells with lytic enzymes, i.e. zymolase and lysozyme, markedly increased the release of nitrogen and proteins during incubation. The addition of pancreatin or pronase during incubation of cells with lytic enzymes caused the concurrent hydrolysis of the yeast proteins. The precipitable yeast protein at pH 4.5 decreased from 73 to 21% within 60 min. This procedure may be used for the commercial production of yeast autolysate.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb06439.x
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  • 5
    Electronic Resource
    Electronic Resource
    LIPIDS OF FISH FILLETS: CHANGES FOLLOWING COOKING BY DIFFERENT METHODS (1978)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), 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 cooking by baking, pan frying and deep fat frying on the lipid content and composition of breaded and nonbreaded fillets of lake trout (Salvelinus namacush), white sucker (Catastomus commersonni) and bluegill (Lepomis macrochirus) were determined. Cooking resulted in moisture loss. Breading absorbed significant amounts of frying oil but reduced moisture loss from fillets. Fillets from trout did not absorb lipid material whereas those from sucker and bluegill absorbed significant amounts of oil. The fatty acid composition of trout changed little whereas those of sucker and bluegill, which absorbed frying oil tended to reflect the fatty acid composition of the oil. Changes in the concentration of phospholipids varied with method of cooking and species of fish. There was a significant decrease in cholesterol content of all species following cooking.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb07384.x
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  • 6
    Electronic Resource
    Electronic Resource
    FUNCTIONAL PROPERTIES OF ALFALFA LEAF PROTEIN: FOAMING (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), 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: Alfalfa leaf proteins extracted with sodium chloride (1M), sodium hydroxide (0.05M) or Tris buffer (0.1M) had poor foaming properties compared to proteins obtained by direct expression of leaf juice. Extraction of lipids from all protein extracts markedly improved both foam formation and foam stability. Foam expansion of alfalfa leaf protein surpassed that of ovalbumin but the foam was less stable. The pH foam expansion profile resembled the solubility pattern of this protein. The delipidated protein preparations showed little pH effect being rather constant between pH 2–10. Foam stability of all preparations was markedly pH dependent showing minima in the isoelectric range around pH 3.5. Both sucrose and sodium chloride reduced the foaming of leaf proteins.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00655.x
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  • 7
    Electronic Resource
    Electronic Resource
    COMPOSITION OF ALFALFA LEAF PROTEIN ISOLATES (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.tb01041.x
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  • 8
    Electronic Resource
    Electronic Resource
    PREPARATION OF YEAST PROTEIN ISOLATE WITH LOW NUCLEIC ACID BY SUCCINYLATION (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: Succinylation after cell disruption facilitates the isolation of yeast protein in high yields with less than 2% nucleic acid. The method involves the addition of excess succinic anhydride at pH 8 immediately after cell disruption followed by isoelectric precipitation of the modified protein at pH 4.2. Most of the nucleic acid remains in the protein free supernatant. Succinylation increased extractability of the protein, decreased proteolysis and improved thermal stability. The precipitated protein contained 15.61, 1.8 and 7.0% nitrogen, nucleic acid and carbohydrate, respectively.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb08464.x
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  • 9
    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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  • 10
    Electronic Resource
    Electronic Resource
    COMPARISON OF METHODS FOR SEPARATING OLIGOSACCHARIDES: ULTRAFILTRATION, GEL PERMEATION AND ADSORPTION CHROMATOGRAPHY (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: Methods for the separation of glucose oligomers with a degree of polymerization (DP) of 5-10 and l0-20 were studied. Gel filtration using Bio-Gel P-2 fractionated glucose oligomers from corn syrups with dextrose equivalents (DE) of 36, 43, and 62. Corn syrup DE 43 was fractionated with Diaflow ultrafiltration (UF) membranes PMl0, UMl0, and UM2. Adsorption chromatography of corn syrup DE 43 was conducted with a charcoal-celite column using a step-wise elution schedule of ethanol:water mixtures. Gel permeation chromatography provided elution profiles of the various corn syrups; however, the respective glucose oligomers were not clearly resolved. Corn syrup DE 43 had the most oligosaccharides with the least content of sugars of large or small molecular size. Ultrafiltration using the UM2 and UMl0 membranes retained from 55-70s of the oligosaccharides. Less than 7% of the oligomers were retained by the PM10 membrane. Adsorption chromatography was most efficient and effective in the separation of the discrete fractions with DP of 5-10 and 10-20.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb06533.x
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