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  • 1
    Electronic Resource
    Electronic Resource
    Monophenol oxidase activity from the cuticle of Florida spiny lobster (Panulirus argus) (1994)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 42 (1994), S. 53-58 
    Details
    ISSN: 1520-5118
    Source: ACS Legacy Archives
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jf00037a008
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  • 2
    Electronic Resource
    Electronic Resource
    Nonenzymatic Oxidation of Linoleic Acid by Extracts of Tangerine Rag (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: Tangerine extracts consumed oxygen when incubated with linoleic acid. Most of the oxygen consumption was associated with the supernatant of a 76% ethanol cut. Boiling the extracts for 5 min reduced oxygen consumption by only 50%. Ultrafiltration caused a decline (80%) in oxygen consumption. Ethylenediaminetetraacetic acid (7 mM) reduced the rate of oxygen consumption in the reaction mixture. Cyanide (1 mM) completely inhibited the rate of oxygen consumption. The major lipid oxidation activity of tangering rag appears to be catalyzed by metals present in the extracts and is not enzymatic.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb13740.x
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  • 3
    Electronic Resource
    Electronic Resource
    Effect of Total Solids Level on Heat Inactivation of Pectinesterase in Orange Juice (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: Pectinesterase (PE) heat inactivation at various Brix did not obey first order reaction kinetics. Inactivation of PE at 10 - 35° Brix did follow straight line semilogarithm plots of enzyme activity versus time. However, at 40° Brix and above the semi-log graph between PE activity versus time was unclear. At high Brix levels a protective effect seemed to occur because the rate of enzyme inactivation declined. Increasing enzyme concentration in the 40° Brix sample showed that the curve was S-shaped or sigmoidal. Increasing pH from 4 to 7 decreased the “Thermal Death Time” from 18 set to 4 sec.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb13313.x
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  • 4
    Electronic Resource
    Electronic Resource
    Factors Affecting Storage of Orange Concentrate (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: Orange concentrate (OC) 66°Brix, was tested for effect of storage temperature and storage time on product quality. OC was stored at −12.2, −6.6, −1.1, and 4.4°C, and analyzed for °Brix, % acid, ascorbic acid, furfural, serum viscosity, apparent viscosity, browning, Hunter color values, and taste panel scores at monthly intervals for 1 yr. Significant (p 〉 0.01) decreases were found in ascorbic acid content and Hunter color value (Y) due to storage time, and temperature. Nonenzymatic browning increased and taste panel scores significantly decreased with storage temperature and time. Taste panelists were able to detect significant differences in flavor after 5 and 9 months at 4.4 and −1.1°C, respectively.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12865.x
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  • 5
    Electronic Resource
    Electronic Resource
    A Comparison of Enzymatic and Lime Treatments for Extraction of Alcohol Soluble Solids from Citrus Peel (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: Digestion of citrus wastes by pectolytic and cellulolytic enzymes was compared to the currently employed lime method of solubilizing solids from citrus peel. Maximal soluble solids removed from the pressed peel occurred after 6 hr incubation at 45°C with a pectinase concentration of 1.0 PGu/g peel mixture. Decreasing the particle size of the peel caused a 4 - 10% increase in solids removal after enzyme treatment. Addition of cellulase enzyme (20 CEu/g peel mixture) to pectinase enzyme (1.0 PGu/g peel mixture) removed an additional 15% soluble solids from peel. Glucose, fructose, arabinose, and xylose were the major sugars extracted from enzymetreated peel, while sucrose was the major sugar in lime-treated peel samples. Organic acids (citric, malic, and quinic) were present at higher concentrations in lime-treated peel extracts than in enzymetreated peel extracts.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb13056.x
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  • 6
    Electronic Resource
    Electronic Resource
    Chlorine Dioxide Treatment of Seafoods to Reduce Bacterial Loads (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), 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: Various seafoods were treated with fresh chlorine dioxide (ClO2) solutions (20, 40, 100, and 200 ppm total available ClO2) in 3.5% brine for 5 min, and bacterial loads and sensory quality were evaluated after 0, 3, and 7 d storage on ice. The ClO2 treated groups at each time period had lower bacterial counts than nontreated and brine-treated groups. The differences in bacterial counts were significant, especially for groups treated with 100 and 200 ppm ClO2. Treated ClO2 solutions contained very low or no bacterial loads. Treated red grouper and salmon with 100 or 200 ppm ClO2 developed skin discoloration (lighter color) and a chocolate color in the gills.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb12288.x
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  • 7
    Electronic Resource
    Electronic Resource
    PURIFICATION AND CHARACTERIZATION OF PHENOLOXIDASE ISOFORMS FROM TAIWANESE BLACK TIGER SHRIMP (PENAEUS MONODON) (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food biochemistry 15 (1991), S. 0 
    Details
    ISSN: 1745-4514
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Two phenoloxidase (PPO) isoforms were purified from Taiwanese black tiger shrimp (Penaeus monodon) purified via ammonium sulfate precipitation and high performance hydrophobic interaction chromatography on phenyl Sepharose CL-4B. Optimal DL-ã-3, 4-dihydroxyphenylalanine (D, L-DOPA) oxidation by these isoforms was observed to occur at pH 6.0, and at 45°C. The isoforms showed both mono- and di-PPO activities, and preferential medabolism of both monoand di-phenolic substrates lacking a carboxyl group either directly attached to the ring, or in the side chain moiety of the phenolic structure.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4514.1991.tb00141.x
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  • 8
    Electronic Resource
    Electronic Resource
    Comparison of Phenoloxidase Activity from Florida Spiny Lobster and Western Australian Lobster (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: Polyphenoloxidase (PPO) isolated from cuticle of Western Australian lobster (Panulirus cygnus) and Florida spiny lobster (Panulirus argus) catalyzed oxidation of catechol and DL-β-3,4-dihydroxyphenyla!anine (DL-DOPA). The PPO from Florida lobster showed a higher substrate affinity than that from Australian lobster. They both showed higher affinity for catechol than for DL-DOPA, and optimal pH stability at 7.0. The enzymes differed with respect to activation energy and thermal stability. Electrophoretic patterns using SDS-PAGE indicated PPO from Western Australian lobster had two isoforms while Florida spiny PPO had three isoforms. These results suggest variations in enzyme activity may contribute to differences in susceptibility to melanosis between the two species.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb07999.x
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  • 9
    Electronic Resource
    Electronic Resource
    Low pH Inactivation of Polyphenoloxidase in Apple Juice (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 55 (1990), 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: Apple polyphenoloxidase (PPO) was inactivated to 98%, 63% and 34% of the initial activity after 20 min at adjusted pH values of 2.00, 2.25 and 2.50, respectively. Higher pH values resulted in slower inactivation. In a pilot plant study, juice was acidified with HCl to pH 2.00 for 45 min and subsequently raised to the original pH with NaOH. PPO activity decreased by 88% and filtration of the juice was improved. Sensory analysis of the juice indicated that the acidified samples had a lighter but less preferred color and a disagreeable salty taste. No aroma difference was recognized.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1990.tb06813.x
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  • 10
    Electronic Resource
    Electronic Resource
    Bacterial Growth and Histamine Production on Vacuum Packaged Tuna (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 55 (1990), 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: Vacuum and nonvacuum packaged samples of tuna or tuna spiked with Klebsiella oxytoca T2, Morganella morganii JM or Hafnia alvei T8 were stored at 2°C and 10°C and examined for bacterial growth and histamine production on day 3, 6, 10 and 15. Unlike those stored at 2°C, tuna samples stored at 100°C showed significant bacterial growth over time and had high levels of histamine (〉200 mg/100g tuna on day 15). Vacuum packaging did not show any beneficial effect in controlling bacterial growth and histamine production on tuna samples at these two temperatures. Low temperature storage was more effective than vacuum packaging in controlling histamine production by the bacteria tested.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1990.tb06016.x
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