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  • 1
    Electronic Resource
    Electronic Resource
    Effect of Selected Yogurt Cultures on the Concentration of Orotic Acid, Uric Acid and A Hydroxymethylglutaric-Like Compound in Milk After Fermentation (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: Eight yogurts, each fermented by different strains of Lactobacillus bulgaricus and Streptococcus thermophilus, were produced, then analyzed using high-performance liquid chromatography (HPLC) for the presence of orotic, uric and 3-hydroxy-3-methylglutaric (HMG) acids. In all yogurts orotic acid decreased 15-53% after fermentation while uric acid levels did not change. A compound was found in all yogurt extracts that co-chromatographed with HMG on HPLC and had a similar UV spectrum to HMG after both were collected from a reverse phase HPLC column. However, the HMG co-elutant did not correspond to HMG on thin-layer or paper chromatography. These results suggest that HMG is not present in milk or yogurt. Fermentation of milk by yogurt strains reduced the concentration of the HMG co-elutant in six of the yogurts, but increased it in two yogurts.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb10426.x
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  • 2
    Electronic Resource
    Electronic Resource
    Color Stability of Apple and Pear Juices Blended with Fruit Juices Containing Anthocyanins (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: Apple and pear juices blended with anthocyanin pigmented juices developed haze and color stability during commercial marketing. To determine factors contributing to these problems, juice from apple and d'Anjou pear (prepared from whole fruit) and‘Bartlett’pear (peels and cores) were blended with 5, 10, 20%‘Concord’grape,‘Bing’cherry, or red or black raspberry juice. During storage at 25°C for up to 48 wk, turbidity, polymeric color, and % color due to tannin increased, while anthocyanin concentration decreased. As % anthocyanin pigmented juice increased, turbidity and polymeric color increased and % color due to tannin decreased. Within a given base juice, turbidity was highly correlated with polymeric color (r = 0.78 to 0.97).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12434.x
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  • 3
    Electronic Resource
    Electronic Resource
    Humectant Analysis of Intermediate Moisture Meat by High Performance Liquid Chromatography (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), 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 quantitative extraction and high performance liquid chromatography (HPLC) procedure for analysis of four common humectants (sucrose, sorbitol, glycerol and propylene glycol) in intermediate moisture meat was developed. The procedure includes removal of ionic species from an extract with cation and anion columns prior to HPLC analysis with an Aminex HPX-87 column. The total time for HPLC analysis was 20 min. Total mean recovery of the humectants added to the meat ranged from 97% for sucrose to 110% for glycerol.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb11100.x
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  • 4
    Electronic Resource
    Electronic Resource
    A New Pectic Acid Transeliminase Produced Exocellularly by a Bacillus (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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 new type of endo-pectic acid transeliminase was isolated from the culture medium of a strain of Bacillus. The enzyme attacked pectic substances randomly and produced un saturated trigalacturonic acid as the major end product. The optimum pH on either acid-soluble pectic acid or tetragalaeturonic acid was 9.3–9.7, and the enzyme required calcium ions for maximum activity. Strontium was the only other divalent cation which stimulated activity. Trigalacturonic acid was attacked very slowly. The major site of attack of tetragalacturonic acid was the glycosidic bond on the nonreducing end. Unsaturated tetragalacturonic acid was also attacked at the central bond. The cleavage of pentagalacturouic acid occurred preferentially at bond 3, followed by 4 and 2, in order. The glycosidic bond on the reducing end is called bond 1. With unsaturated pentagalacturonic acid, it was concluded that the major site of cleavage was at bond 3, with a much slower rate at bond 2.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb03259.x
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  • 5
    Electronic Resource
    Electronic Resource
    INHIBITION OF Saccharomyces cerevisiae BY NATURALLY OCCURRING HYDROXYCINNAMATES (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 antifungal activities of caffeic, p-coumaric, ferulic, and chloro-genie acids against Saccharomyces cerevisiae were investigated. Caffeic acid was found to exhibit little inhibition of growth, although the lag period was extended in the presence of 1000 ppm. Chloro-genie acid had no effect on the organism. In contrast, p-coumaric acid at 100 ppm increased the lag phase of S. cerevisiae, and above 250 ppm, inhibition after 72 hr growth was proportional to the concentration present. Ferulic acid caused an increase in lag phase at 50 ppm, while as little as 250 ppm resulted in complete inhibition. These results suggest that naturally occurring hydroxycinnamates may interfere with the fermentation of fruits by this yeast.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb04107.x
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  • 6
    Electronic Resource
    Electronic Resource
    The Isolation and Characterization of an a,4 (4,5 Dehydrogalacturonosyl) Galacturonate Hydrolase (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– An unsaturated oligogalacturonate hydrolase was isolated from the cell extracts of a Bacillus sp. This enzyme attacked only the a 1,4 glycosidic bond adjacent to the terminal 4,5dehydrogalacturonate of unsaturated oligogalacturonides and preferentially attacked short chain unsaturated uronides. The rate of activity was maximal with unsaturated dimer followed by trimer (65% that of dimer), tetramer (47%) and pentamer (35%). The pH optimum was 6.3 to 6.6 and the enzyme did not require calcium ions for its activity. The enzyme was relatively stable below 30°C but lost 90% of its activity after 10 min at 40°C.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1968.tb03633.x
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  • 7
    Electronic Resource
    Electronic Resource
    Separation and Purification of Hydroxycinnamic Acid Derivatives in Cranberries (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), 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: Hydroxycinnamic acid derivatives have been shown to be a complex mixture of closely related compounds. A procedure has been described for their isolation and purification from cranberries. The hydroxycinnamates were extracted from the plant tissue with aqueous alcohol, followed by pre-separation on a polyamide CC-6 column. For easier sample concentration, the eluted compounds were extracted in alcohol. Final separations were made on a High Performance Liquid Chromatograph. Recycling was used to purify the individual compounds. A total of 15 compounds was purified. The method can be used for the separation and purification of individual phenollc compounds from mixtures.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb10129.x
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  • 8
    Electronic Resource
    Electronic Resource
    Pectic Enzymes and Development of the Pear (Pyrus communis) (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), 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 firmness, protein, pectinesterase (PE) and polygalacturonase (PG) were followed during enlargement, maturation, and abnormal ripening of the Bartlett pear (Pyrus communis) on the tree. Although the PE activity per pear increased during maturation, with a good correlation with total weight (r= 0.93 and 0.87 for 1962 and 1963), the amount of activity per gram fresh weight and per milligram protein decreased. There was a high correlation between PE activity and protein (r= 0.84 and 0.91 for 1962 and 1963). The specific activity of the enzyme decreased during maturation. As the fruit matured and ripened on the tree, the percent recovery of PE decreased. The use of polyvinylpyrrolidone in the extraction procedure to adsorb the phenolic compounds counteracted this trend. It was concluded that the small changes in PE activity could not account for the changes in esterification of pectin observed by other investigators. Variable results were obtained with the PG assays. Weak PG activity was observed in the immature fruit in 1962 and 1963. No activity was observed in 1966, even in the presence of polyvinylpyrrolidone.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb01316.x
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  • 9
    Electronic Resource
    Electronic Resource
    Thermal Inactivation of Asparagus Lipoxygenase and Peroxidase (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: Thermal stability of lipoxygenase (LOX) and peroxidase (POD) in fresh asparagus tips and partially purified asparagus LOX and POD were compared. In all cases, heating at 50, 60 and 70°C resulted in higher percentages of residual LOX activity than POD activity. Inactivation of LOX followed first order kinetics while inactivation of POD followed a biphasic curve. Activation energies for thermal denaturation of the partially purified enzymes were 47.5 kcal/mol for LOX and 41.9 kcal/mol for POD.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb07972.x
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  • 10
    Electronic Resource
    Electronic Resource
    Identification of the Hydroxycinnamtic Acid Derivatives in Cranberries (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), 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 procedure is presented for identification of cranberry hydroxycinnamic acids. Individual compounds were purified and identifications accomplished by using a variety of analytical techniques such as UV spectroscopy, colorimetric tests, paper chromatography, P-glucosidase hydrolysis and high performance liquid chromatography. The identified compounds include glucose derivatives of p-coumaric, caffeic, ferulic and sinapic acids. The absence of hydroxycinnamic acid-quinic acid esters in cranberries has been substantiated.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb12712.x
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