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  • 1
    Electronic Resource
    Electronic Resource
    Effect of Irradiation Temperature on the Radiosensitizing Activity of Vitamin K5 (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), 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: Salmonella typhimurium was irradiated in phosphate buffer, pH 7.6, containing various levels of vitamin Ks over a temperature range of 32 to 120°F either in air or under vacuum. Vitamin K5 exerted a radiosensitizing effect under vacuum and a radioprotective effect in air. The radiosensitizing effect decreased with increasing temperature. Vitamin KS had no radiosensitizing activity, or possibly a slight protective effect, in whole egg irradiated either in air or under vacuum.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb01861.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    RECOVERY OF SALMONELLAE FROM IRRADIATED AND UNIRRADIATED FOODS (1970)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 35 (1970), 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: Maximum recovery of salmonellae from artificially contaminated irradiated and unirradiated foods was usually obtained on tryptic soy yeast extract agar, a nonselective medium. Recovery on various selective media depended, in general, upon the serotype and the substrate. Irradiated cells were definitely inhibited on Salmonella-Shigella agar or desoxycholate citrate agar, but only slightly, if at all, on brilliant green, bismuth sulfite or MacConkey agars. The highest count of irradiated cells of Salmonella newport by the MPN method was obtained with tetra-thionate broth, yet this medium was inhibitory to Salmonella oranienburg and Salmonella heidelberg. In this latter situation, pre-enrichment in nutrient broth prior to inoculation into tetra-thionate broth was beneficial.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1970.tb04827.x
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  • 3
    Electronic Resource
    Electronic Resource
    CATHODE RAY IRRADIATION OF CHICKEN MEAT FOR THE EXTENSION OF SHELF LIFE (1956)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 21 (1956), 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.1365-2621.1956.tb16886.x
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  • 4
    Electronic Resource
    Electronic Resource
    Effect of Some Potentially Synergistic Treatments in Combination with 100 Krad Irradiation on the Iced Shelf Life of Cod Fillets (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: Irradiation of cod fillets with a maximum absorbed dose of 100 Krad extended iced storage life by about 9 days. Further extension of several days resulted when irradiation was combined concurrently with either 60% CO2 packaging atmosphere or sorbate additive. Packaging at low oxygen tension did not provide any additional benefit for irradiated fish. No important difference in storage life of treated fish was observed due to one vs three day postmortem age. The 100 Krad treatment extended grade B quality market life as opposed to grade A (prime quality) market life. Certain physical/chemical tests were evaluated for their efficacy in estimating spoilage. Concentrations of TMA, DMA, hypoxanthine, APC and pH at spoilage were comparable in control and air-irradiated samples, but were less in sorbate-irradiated fillets.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb14986.x
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  • 5
    Electronic Resource
    Electronic Resource
    EXTENDING THE SHELF LIFE OF FROZEN ARGENTINE HAKE (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: The development of oxidative rancidity in partially-cooked, breaded fish sticks (Argentine hake) during storage at -18°C was greatest in samples prepared from normally skinned fillets, intermediate in samples made from fillets that had been either deep-skinned (saberized) or treated with sodium erythorbate, and least in samples which received both treatments. The relative effect of these various treatments was similar in the frozen product stored as raw fillet blocks; however, the rate of flavor deterioration was less when stored in raw block form compared to fish sticks.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb06544.x
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  • 6
    Electronic Resource
    Electronic Resource
    TIME- TEMPERATURE TOLERANCE AND PHYSICAL-CHEMICAL QUALITY TESTS FOR FROZEN RED HAKE (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 5 (1982), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Frozen storage life of red hake fillet blocks was estimated by sensory evaluation to be 150 weeks at —20°F, 71 weeks at —5°F, 25 weeks at +5° F, 7.5 weeks at +10°F and 2.7 weeks at +20°F. Shelf life was limited by the development of a tough, fibrous texture and the reaction proceeded at a faster rate at temperatures above +5°F. Dimethylamine content, formaldehyde content and shear force measurement correlated very well with sensory texture score and thus, these objective tests could be useful for predicting textural quality. For product stored at temperatures above —5° F there was good correlation between extractable protein nitrogen and sensory texture score, but this correlation decreased with lower storage tempratures. Trimethylamine oxide content and pH diminished during the early phase of storage and then progressively increased during continued storage. Centrifuged drip as an objective quality test did not appear to be sufficiently sensitive or reliable for assessing textural quality.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.1982.tb00745.x
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  • 7
    Electronic Resource
    Electronic Resource
    Effect of Radiation Environment on the Thermal Resistance of Irradiated Spores of Clostridium Sporogenes P.A. 3679 (1962)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 27 (1962), 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 thermal resistance at 100°C of Clostridiun sporogenes P.A. 3679 was determined after the spores had been irradiated with gamma rays or cathode rays under various environmental conditions.The pre-irradiation treatment sensitized the spores to heat, and spores irradiated either in air or under vacuum were heat-sensitized to the same extent. The heat sensitization induced was slightly greater when the spores were irradiated at a pH near neutrality, than at an acid pH. Spores suspended in phosphate buffer (pH 7.0) were heat-sensitized to a greater degree than spores suspended in nutrient broth or pureed ham. The thermal resistance of the irradiated spores was not influenced by the concentration of viable spores in the suspension (phosphate buffer), but as the proportion of dead cells and dead spores increased with increasing doses of irradiation, the thermal resistance also increased.Spores irradiated with 660,000 rep at 66–68°C were more heat-sensitive than spores irradiated at room temperature or in the frozen state. Below this irradiation level this effect was not evident.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1962.tb00084.x
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  • 8
    Electronic Resource
    Electronic Resource
    STABILITY OF ASCORBIC ACID DURING THE PREPARATION OF CRANBERRY PRODUCTS (1952)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 17 (1952), 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.1365-2621.1952.tb16771.x
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