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  • 1
    Electronic Resource
    Electronic Resource
    Rheological Properties and Microstructure of Acid Milk Gels as Affected by Fat Content and Heat Treatment (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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: Gels were made from recombined milks containing 0, 1.5 or 3.5% fat that were heated at 75, 80 or 90°C for 30 min, followed by acidification with glucono-8-lactone at 30°C. The rheological and microstructural properties of acid gels were investigated using dynamic low-amplitude oscillatory rheology and confocal scanning laser microscopy (CSLM). Heating milks, at temperatures ≥80°C, increased the storage moduli (G′) and decreased the gelation time. Recombined milks containing high fat (3.5%) had higher G′ than gels made from low-fat or skim milk. Milk heat treatment resulted in gels with a cross-linked microstructure. Recombined fat globules appeared to be embedded in the protein matrix.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15807.x
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  • 2
    Electronic Resource
    Electronic Resource
    Mathematical modelling of hot air drying of sweet potato slices (1991)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 26 (1991), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effect of air dry bulb temperature, air relative humidity, air velocity and sample thickness on the thin-layer air drying of sweet potato slices was investigated. The drying rate curves consisted of two approximately linear falling rate periods and contained no constant rate period. Several mathematical models were fitted to the drying rates of sweet potato slices under a range of drying conditions. It was found that the modified Page equation best described the thin-layer air drying of sweet potato slices down to a moisture content of 10% dry basis. Correlations were also determined for the slope and intercept of the modified Page equation in terms of the experimental variables.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb01145.x
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  • 3
    Electronic Resource
    Electronic Resource
    Water desorption isotherms of two varieties of sweet potato (1990)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 25 (1990), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Water desorption isotherms were determined for New Zealand sweet potato at 25, 40 and 55°C, and for Philippines sweet potato at 28°C. The isotherms were sigmoid in shape and of type II according to the BET classification. The data were fitted to eight two-parameter equations reported in the literature. The effect of water activity, aw, and temperature, T°C, on the equilibrium moisture content, Me g water/100g dry solids, was best described for New Zealand sweet potato by: Me = 20.51 T-0.204 (aw/(1-aw)0.39 for aw= 0.06–0.81
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1990.tb01068.x
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  • 4
    Electronic Resource
    Electronic Resource
    STABILITY OF MODEL ACID MILK BEVERAGE: EFFECT OF PECTIN CONCENTRATION, STORAGE TEMPERATURE AND MILK HEAT TREATMENT (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of texture studies 30 (1999), S. 0 
    Details
    ISSN: 1745-4603
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Acid milk beverages were made by homogenizing and diluting acid milk gels made with glucono-b-lactone. A central composite experimental design and response suqace methodology were used. Colloidal stability was assessed by the amount of surface whey produced during storage, the flow behaviour and particle size distribution. Using regression analysis a second order polynomial model satisfactorily predicted the effect of pectin concentration on whey separation (R2= 0.88). Whey separation was significantly decreased by pectin concentration and increased by the quadratic term for pectin concentration (P 〈 0.001). Neither of the other variables had a significant effect on any of the indices of colloidal stability. The prediction equations for the variables flow behaviour index and particle size distribution had much lower values (I 0.63). It is suggested that pectin prevented the aggregation of casein-gel fragments; evidence for this was also provided by confocal scanning laser micrographs of beverages made with various concentrations of pectin.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4603.1999.tb00219.x
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  • 5
    Electronic Resource
    Electronic Resource
    Elution of Trichoderma reesei cellulase from cellulose by pH adjustment with sodium hydroxide (1984)
    Springer
    Biotechnology letters 6 (1984), S. 369-374 
    Details
    ISSN: 1573-6776
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary Up to 45% of bound cellulase (Avicelase) could be recovered from crystalline cellulose by pH adjustment with NaOH (0.008–0.01 M) to pH 10.0 (40°C). Enzyme was simultaneously desorbed and inactivated as the pH increased and both events occurred within 1 minute. Enzyme desorption and stability were also temperature dependent and desorption increased to approximately 65% by adding detergents.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00138007
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  • 6
    Electronic Resource
    Electronic Resource
    Semi-continuous ethanolic fermentation using a novel yeast settling and recycle technique (1982)
    Springer
    Biotechnology letters 4 (1982), S. 85-90 
    Details
    ISSN: 1573-6776
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary A novel technique for the rapid settling of yeast cells is outlined. An inert, high density powder is added to a yeast suspension and the pH of the suspension is switched rapidly from 4.5 (fermentation pH) to 8.0. Large, rapid settling flocs of yeast are formed immediately. This technique has been applied to the recycling of yeast from an ethanolic fermentation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01091342
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    Paper (German National Licenses)
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  • 7
    Electronic Resource
    Electronic Resource
    Magnetic seeding to aid recovery of biological precipitates (1981)
    Springer
    Biotechnology letters 3 (1981), S. 297-302 
    Details
    ISSN: 1573-6776
    Keywords: Solid/liquid separation ; magnetic separation ; biological precipitates ; protein precipitates ; precipitate recovery ; precipitate density ; enzyme isolation
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract A new approach to solid/liquid separation for biological precipitates is presented. The precipitate is seeded with small dense and/or magnetic particles to increase the density difference between precipitate and liquid or to make the precipitate amenable to magnetic separation. Experiments on seeding of ammonium sulphate precipitates of casein and separation of the seeded precipitate by gravity settling and batch centrifugation have shown that the approach holds promise. Seeded precipitates exhibit hindered settling under gravity with typical settling velocities of 0.6 cm/min for iron oxide seed and 2.4 cm/min for nickel seed. Calculations indicate that seeding of these precipitates causes a 23 fold increase in density difference between precipitate particle and supernatant liquid. The design of a magnetic seeding step for use in an enzyme isolation process is discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00127398
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  • 8
    Electronic Resource
    Electronic Resource
    Nonporous magnetic materials as enzyme supports: Studies with immobilized chymotrypsin (1977)
    New York, NY [u.a.] : Wiley-Blackwell
    Biotechnology and Bioengineering 19 (1977), S. 101-124 
    Details
    ISSN: 0006-3592
    Keywords: Chemistry ; Biochemistry and Biotechnology
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Chymotrypsin has been immobilized to several nonporous magnetic materials. Nickel particles were considered to be most suitable as immobilized enzyme supports. Chymotrypsin immobilized to nonporous magnetic supports was not fouled significantly by6 either whole milk or clarified yeast homogenate. AE-cellulose-chymotrypsin was rapidly fouled by both these materials and chymotrypsin immobilized to acrylic-based ion exchangers was slowly fouled. Immobilized enzyme activity was found to be inverted proportional to particle diameter for nonporous rock magnetite particles. Immobilization by adsorption and then glutaraldehyde crosslinking was used to produce controlled amounts of chymotrypsin on the particles. Esterolytic activity increased with enzyme loading but caseinolytic activity did not increase. Chymotrypsin is inhibited by metal ions from the magnetic supports. It is partially protected by use of a preliminary protein coating and may be reactivated by incubation with EDTA or BSA.
    Additional Material: 8 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/bit.260190109
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  • 9
    Electronic Resource
    Electronic Resource
    Casein hydrolysis in stirred tank reactors using chymotrypsin immobilized on magnetic supports (1981)
    New York, NY [u.a.] : Wiley-Blackwell
    Biotechnology and Bioengineering 23 (1981), S. 677-689 
    Details
    ISSN: 0006-3592
    Keywords: Chemistry ; Biochemistry and Biotechnology
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Nickel-NiO-BSA-chymotrypsin has been used to hydrolyze casein in both batch and continuous stirred tank reactors. The kinetics of hydrolysis in both types of reactor were considered. Some operational problems encountered using fine powder catalysts in batch stirred tank reactors are discussed. High gradient magnetic separation was found to be a powerful catalysts retention method for magnetic support particles, particularly when using a ferromagnetic collection matrix. Nickel particles of diameter 3-7 μm were easily separated from water at a processing velocity of 39 mm/sec. Nickel powder and precipitated Fe3O4 were also separated satisfactorily using a rotating drum magnetic separator.
    Additional Material: 3 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/bit.260230403
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    Paper (German National Licenses)
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  • 10
    Electronic Resource
    Electronic Resource
    Kinetics of the hydrolysis of lean meat protein by alcalase: Derivation of two alternative rate equations and their fit to experimental data (1985)
    New York, NY [u.a.] : Wiley-Blackwell
    Biotechnology and Bioengineering 27 (1985), S. 861-869 
    Details
    ISSN: 0006-3592
    Keywords: Chemistry ; Biochemistry and Biotechnology
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Two rate equations have been developed to model the hydrolysis of ground lean meat protein by Alcalase. The first equation was based on classical Michaelis-Menten kinetics and the second on the adsorption of enzyme to the protein prior to reaction. It was assumed that this adsorption could be modelled by a Langmuir-type adsorption isotherm. Each equation considered the enzyme to be competitively inhibited by reaction product, and considered enzyme inactivation to be first order. Both rate equations have been fitted to experimental data obtained from the hydrolysis of meat protein by Alcalase. Initial rate data indicated that the adsorption model was more appropriate. However, both equations gave satisfactory fits to 11 reaction progress curves determined over a wide range of enzyme and substrate concentrations.
    Additional Material: 8 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/bit.260270616
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