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  • 1
    Electronic Resource
    Electronic Resource
    Nature of Myrosinase Enzyme (1966)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 14 (1966), S. 665-666 
    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/jf60148a036
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  • 2
    Electronic Resource
    Electronic Resource
    Food Storage Effects, Effect of Storage on Total Lipides and Fatty Acid Composition of Potatoes (1963)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 11 (1963), S. 328-329 
    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/jf60128a016
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  • 3
    Electronic Resource
    Electronic Resource
    Grape Juice Flavor, Determination of Methyl Anthranilate in Grape Juice by Electron Affinity-Gas Chromatography (1963)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 11 (1963), S. 334-336 
    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/jf60128a020
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  • 4
    Electronic Resource
    Electronic Resource
    Preparation of Methyl Esters of Fatty Acids for Gas-Liquid Chromatography. Quantitative Comparison of Methylation Techniques (1961)
    s.l. : American Chemical Society
    Analytical chemistry 33 (1961), S. 1512-1514 
    Details
    ISSN: 1520-6882
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/ac60179a019
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  • 5
    Electronic Resource
    Electronic Resource
    CHEMICAL COMPOSITION OF THE ASCOSPORES OF Byssochlamys fulva (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: A study was conducted to determine whether the difference in heat resistance of the ascospores produced by two strains of the mold Byssochlamys fulva was related to their chemical composition. Cleaned spore preparations were analyzed for proteins, amino acids, lipids and minerals. The most significant difference was a greater quantity of fatty acids longer than C20, in the more heat resistant spores. Some of the longer chained fatty acids recovered from both strains had not previously been detected in fungal spores and it was concluded that they may be a factor in explaining the high heat resistance of Byssochlamys ascospores.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb03832.x
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  • 6
    Electronic Resource
    Electronic Resource
    The Effect of Boron on the Lipid Content and Discoloration of Potatoes (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: Ontario, Katahdin, and Pontiac potatoes grown with and without boron foliar spray were examined for discoloration and lipid content. The lipid was fractionated into free fatty acids, neutral fat, and phospholipids. The free fatty acids from each of the three fractions were esterified and determined quantitatively by gas chromatography. Discoloration was measured with a Hunter color-difference meter.The total lipid of all three varieties was higher in potatoes treated with boron than in the control potatoes. Cortex tissue was significantly higher in lipid content that center tissue. Pontiac potatoes, the variety most resistant to discoloration, had the highest lipid content. The phospholipid fraction of all three varieties was higher in the potatoes treated with boron, and the neutral-fat fraction was higher in Pontiac potatoes treated with boron than in untreated potatoes.Treatment of potatoes with boron tended to increase the amount of unsaturated and decrease the amount of saturated fatty acids. The free fatty acid fractions of potatoes receiving boron treatment were lower in palmitic and higher in linoleic acid than the control, the neutral fat fraction was higher in linolenic acid, and the phospholipid fraction was lower in palmitic acid. Potatoes receiving boron discolored less than control potatoes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb01780.x
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  • 7
    Electronic Resource
    Electronic Resource
    Composition of Bovine Muscle Lipids at Various Carcass Locations (1968)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 33 (1968), 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: SUMMARY— Bovine intramuscular lipids extracted from the semitendinosus, triceps brachii and longissimus dorsi muscles were fractionated into phospholipids and neutral fats by silicic acid column chromatography. In spite of the wide range in total fat content at each location, phospholipids were present in all three muscles at a level of approximately 500 mg per 100 g of muscle tissue. This result, coupled with the lower total fat content of the semitendinosus as compared to the other two muscles, indicated a significantly higher percentage of phospholipid material in the total fat from the semitendinosus as compared to the triceps brachii or longissimus dorsi.The fatty acids were identified in both lipid fractions using retention time data obtained on both a polar and a non-polar column. The identity of the unsaturated fatty acids was confirmed when their peaks did not appear on the chromatographs obtained from brominated samples. There was significantly more C14:0 in the longissimus dorsi neutral fat fractions than in the semitendinosus neutral fat fractions. In the phospholipids, there was significantly more C16:0 and significantly less C18:0 in the longissimus dorsi as compared to either the semitendinosus or triceps brachii. Although the two lipid fractions of the longissimus dorsi contained slightly higher percentages of total saturated fatty acids than the corresponding fractions in the other two muscles, the effects were not significant.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1968.tb01347.x
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  • 8
    Electronic Resource
    Electronic Resource
    Association of lipid oxidation with seed ageing and death (1976)
    [s.l.] : Nature Publishing Group
    Nature 260 (1976), S. 323-324 
    Details
    ISSN: 1476-4687
    Source: Nature Archives 1869 - 2009
    Topics: Biology , Chemistry and Pharmacology , Medicine , Natural Sciences in General , Physics
    Notes: [Auszug] To determine whether these predicted changes occurred as a result of ageing and/or of infection by storage fungi, we used pea (Pisum sativum L. 'Alaska') seeds rendered microorganism-free or inoculated with Aspergillus ruber (Konig, Spieckermann, and Bremer) Thorn and Church prepared as described ...
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1038/260323a0
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  • 9
    Electronic Resource
    Electronic Resource
    Lipid Alterations During the Fermentation of Vegetables by the Lactic Acid Bacteria (1963)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 28 (1963), 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: Qualitative and quantitative analyses of the fatty acids of the various lipid fractions of raw and fermented cabbage and Brussels sprouts were made by gas-liquid chromatography of the methyl esters.The amount of free or non-esterified fatty acids increased considerably in the lipid fractions of both vegetables as a result of fermentation. The unsaponifiable matter, and the fatty acids of both the acetone-soluble and acetone-insoluble fractions of the vegetables, decreased during the fermentations.Free or non-esterified palmitic acid increased significantly during fermentation—from 0.63 to 6.87% of the total fatty acid lipid in the cabbage fermentation. Results were similar in Brussels sprouts. During fermentation, the unsaturated C18 fatty acids decreased while the shorter-chain fatty acids increased. As a result of fermentation, a change was observed in the waxy or shiny appearance of the cabbage. The presence of longer-chain saturated fatty acids in the non-esterified fatty acid fraction of the fermented material has been attributed to the changes in the unsaponifiable fraction. These longer-chain fatty acids were notably absent from the fatty acids of the acetone-soluble and acetone-insoluble lipids of the unfermented vegetables.The data suggest that the changes in the lipid fraction during fermentation were effected primarily through the metabolic activities of the various lactic acid bacteria. Since it is known that many of the lactic acid bacteria require certain fatty acids for growth, it has been postulated that the changes in the lipid fraction could influence the growth and sequence of the various bacterial types that are observed in a particular fermentation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1963.tb00233.x
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  • 10
    Electronic Resource
    Electronic Resource
    Changes in Soybean Lipids During Tempeh Fermentation (1961)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 26 (1961), 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 the lipids of soybeans brought about by Rhizopus orysae during the production of tempeh were studied. The mold possesses strong lipase activity and caused the hydrolysis of over one-third of the neutral fat of the soybean during the three-day fermentation. The fatty acid composition of soybean tempeh was compared with that of cooked soybeans by vapor-phase chromatography of the methylesters. The neutral fat was composed of palmitic, stearic, oleic, linoleic, and linolenic acids, with linoleic acid predominating. These acids were liberated during fermentation in roughly the same proportions found in soybeans after heating 90 min at 100°C. During the most active mold growth, proportionately higher levels of palmitic acid were found, and the level of linoleic acid was somewhat lower. Except for the depletion of some 40% of the linolenic acid in the later stages of the fermentation, there apparently was no preferential utilization of any fatty acid.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1961.tb00375.x
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