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  • 1
    Electronic Resource
    Electronic Resource
    Characterization of Soluble and Bound Peroxidases in Green Asparagus (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Soluble and ionically bound peroxidases were extracted from green asparagus with 0.05M sodium phosphate (pH 7.0) and the same buffer containing 1.0M NaCl, respectively. The two forms of peroxidase have been purified 237 and 53 fold, respectively, through ammonium sulphate fractionation, and successive chromatography on Sephacryl S-200 and ConA Sepharose 4B columns. Eleven isoenzymes with different pI values were detected from the soluble form using isoelectric focusing and eight from the ionically bound form. The two forms of perooxidase showed a similar optimum pH range of 4.2–5.0 using three kinds of hydrogen donor with different buffers. The optimum temperature of the two peroxidase forms at pH 4.5 was around 50°C. Heat inactivation of both forms at 70° and 90°C was observed to be biphasic.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb03504.x
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  • 2
    Electronic Resource
    Electronic Resource
    Polyphenol Qxidase of Kiwifruit (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: Polyphenol oxidase in kiwifruit (Actinidia chinensis planch) was extracted and purified through (NH4)2SO4 fractionation, dialysis and chromatography on DEAE-cellulose column. Polyacrylamide disc-gel electrophoresis showed eight bands with oxidase activity. The molecular weight of the dominant isozyme was 25,000 as determined by gel electrophoresis. The cresolase fraction appeared in the first peak (FA1P) and catecholase in the fourth peak (FA4P) when eluted from a DEAE-cellulose column. The optimum pH of the FA4P fraction was 7.3. The Km value was 50 mM (+) catechin for FA1P and 8.7 mM for FA4P. Ascorbic acid delayed enzymic browning in kiwi fruit. The activation energy with (+) catechin as substrate was 4.0 Kcal/mole for FA1P and 7.0 Kcal/mole for FA4P.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb13771.x
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  • 3
    Electronic Resource
    Electronic Resource
    Chemical and Physical Characteristics of Ready-To-Eat Dry Beans (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: Red Kidney and Pinto dry beans were processed into a ready-to-eat snack food by several methods. The dry beans were soaked in water overnight or germinated under controlled conditions at 22°C for 4 days prior to processing. The germination process removed most of the raffinose and stachyose in the beans as revealed by HPLC analysis. Protease inhibitor activity in the beans was greatly reduced by cooking the rehydrated beans in tomato sauce or by frying the beans in hydrogenated vegetable oil at 180°C for 6 min. The in vitro protein digestibility of the beans was improved as evidenced by the decrease in trypsin and chymotrypsin inhibitors in the cooked and fried products.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb13795.x
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  • 4
    Electronic Resource
    Electronic Resource
    EFFECT OF BLANCHING, EDTA AND NaHSO3 ON COLOR AND VITAMIN B6 RETENTION IN CANNED GARBANZO BEANS (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 42 (1977), 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 EFFECT of blanching, EDTA and NaHSO3 treatments on color and vitamin B6 retention in canned garbanzo beans (Cicer arietinum) was investigated. Saccharomyces carlsbergensis (ATCC 9080) and Kloeckera apiculata (UCD FS & T 72–62) were used as comparative organisms for the microbiological assay. Water blanching resulted in approximately 10–15% loss of total vitamin B6 while steam blanching resulted in only 5–8% loss. The dry garbanzo beans contained 5.5 μg vitamin B6/g when S. carlsbergensis was used as the test organism and 5.8 μg/g when K. apiculata was used. Blanching had no significant effect on the color of the canned beans. Vitamin B6 retention in the canned product was affected by the use of NaHSO3 in the soaking water as a bleaching agent. Samples soaked in water containing 1600 ppm NaHSO3 contained 3.4 ± 0.1 μg vitamin B6/g on the dry basis while the control samples contained 3.9 ± 0.2 μg/g. The NaHSO3 soaking improved the color of the canned beans significantly. Incorporating 300 ppm of ethylenediaminetetraacetic acid (EDTA) in the canning brine for color improvement did not significantly affect the vitamin B6 content of the canned product. But, it did improve the color of the canned beans. Use of K. apiculata as the test organism resulted in slightly but consistently higher total vitamin B6 assays in all samples than those using S. carlsbergensis. This could be due to the difference in the response of the two organisms toward the different forms of vitamin B6. K. apiculata responds nearly equally to pyridoxine, pyridoxal and pyridoxamine, while S. carlsbergensis responds nearly the same to pyridoxine and pyridoxal, but to a lesser degree to pyridoxamine.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb01502.x
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  • 5
    Electronic Resource
    Electronic Resource
    SEVERAL FACTORS AFFECTING COLOR, TEXTURE AND DRAINED WEIGHT OF CANNED DRY LIMA BEANS (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.tb12527.x
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  • 6
    Electronic Resource
    Electronic Resource
    FOLK ACID CONTENT OF CANNED GARBANZO BEANS (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.tb12528.x
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  • 7
    Electronic Resource
    Electronic Resource
    Polyphenolic Compounds in Canned Apricots (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: Polyphenolic compounds were extracted with ethyl acetate from aqueous infusions of canned Blenheim apricots (Prunus armenica L.). The compounds were separated by two-dimensional paper chromatography of the extract with n-butanol-acetic acid-water (4:1:5) and 2% acetic acid. The individual compounds were identified by Rf values, fluorescent behavior, absorption spectra, and degradation products. Shown to be present in the extract were three chlorogenic acid isomers, two p-coumaric acid derivatives, rutin, isoquercitrin, quercetin, an unidentified quercetin glucoside, catechin, and epicatechin. The predominant polyphenolic compounds were chlorogenic acids and p-coumaric acid derivatives.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb01879.x
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  • 8
    Electronic Resource
    Electronic Resource
    Anthocyanin in Freestone Peaches (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: Anthocyanin in freestone peaches was extracted, purified, and crystallized. The pigment was characterized by its absorption spectra in the visible and infrared region. Acid hydrolysis of the pigment yielded glucose and cyanidin, present in equal amount on a molar basis. No intermediate glycoside was found when the pigment was hydrolyzed under mild conditions, indicating a monoglycoside structure. Alkali degradation of the aglycone yielded phloroglucinol and protocatechuic acid, showing the presence of cyanidin in the pigment. The absorption peak of the pigment in a 0.01% methanolic HCl solution shifted from 525 to 568 mμ when aluminum chloride was added to form a chelate, indicating the presence of orthophenolic groups in the molecule. The peach anthocyanin is identified as a J-mono-glucoside of cyanidin. Variation in anthocyanin content between different varieties of California-grown freestone peaches at various ripeness levels is presented. The importance of anthocyanin to discoloration in canned freestone peaches is discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb00253.x
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  • 9
    Electronic Resource
    Electronic Resource
    Anthocyanin Pigments in Bing Cherries (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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 anthocyanin pigments of Bing cherries (Prunus avium L. var. Bing) were extracted with 1% methanolic HCl, partially purified by extraction from an n-butanol-ether mixture with water, and then separated by paper chromatography with various solvents. The anthocyanins were identified by, Rf values, sugar moiety, alkaline degradation products of the aglycone, partial acid hydrolysis, and absorption spectra. The major pigments were shown to be cyanidin 3-rutinoside and cyanidin 3-glucoside. Also present were small amounts of cyanidin, peonidin, peonidin 3-gucoside, and peonidin 3-rutinoside. The fluorescence spectra of the anthocyanin pigments, when excited with an incident light at 300 mμ, can be used to differentiate the anthocyanins. The cyanidin-containing pigments have a characteristic fluorescence peak at 520 mμ, whereas the peonidin ones exhibited a peak at 610 mμ.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb00440.x
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  • 10
    Electronic Resource
    Electronic Resource
    SPECTROPHOTOMETRC DETERMINATION OF HYDROCYANIC ACID IN CANNED APRICOTS, CHERRIES, AND PRUNES (1959)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 24 (1959), 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.1365-2621.1959.tb17293.x
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