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  • 1
    Electronic Resource
    Electronic Resource
    Thermotropic liquid-crystalline phases in binary mixtures of nonmesogenic compounds (1991)
    s.l. : American Chemical Society
    The @journal of physical chemistry 〈Washington, DC〉 95 (1991), S. 6369-6372 
    Details
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology , Physics
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/j100169a053
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  • 2
    Electronic Resource
    Electronic Resource
    Some characteristics and short-term preservation of spermatozoa of Deccan mahseer, Tor khudree (Sykes) (2005)
    Oxford, UK : Blackwell Science Ltd
    Aquaculture research 36 (2005), S. 0 
    Details
    ISSN: 1365-2109
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Over the years, the natural stocks of Tor khudree (Cyprinidae) have depleted due to anthropogenic activities and hence it is considered a threatened species in India. Several in situ and ex situ conservation strategies have been suggested for the revival of T. khudree stocks. The total volume of milt obtained from hormone-injected (gonadotropin-releasing hormone analogue+domperidone) T. khudree were significantly higher (six to seven times) than that of uninjected fish. The total number of spermatozoa per fish was also higher in injected fish (6.5 × 108–7.6 × 108) than that obtained from uninjected counterparts (1.3 × 108–1.8 × 108). On the contrary, the spermatozoa density and spermatocrit were found to be lower in injected fish than that of the controls. Spermatozoa density and spermatocrit ranged between 4.1 × 108–4.4 × 108 spermatozoa mL−1 and 38.1–39.4%, respectively, in injected fish, whereas the figures fluctuated between 6.0 × 108–7.8 × 108 spermatozoa mL−1 and 61.5–63.1%, respectively, in uninjected fish. However, there was no significant difference in the spermatozoa motility rates between experimental and control fish. Different spermatozoa-activating media revealed no significant difference in spermatozoa motility between hormone-injected and uninjected mahseers. But motility duration was the longest with NaCl+urea (190–193 s) and the shortest with tap water (50–55 s) in the experimental and control groups. Short-term preservation of the spermatozoa of T. khudree indicated that spermatozoa stored at 4°C had higher motility rates than those preserved at room temperature either in the presence or absence of oxygen.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2109.2004.01194.x
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  • 3
    Electronic Resource
    Electronic Resource
    The functional properties of popped, flaked, extruded and roller-dried foxtail millet (Setaria italica) (2004)
    Oxford, UK : Blackwell Science Ltd
    International journal of food science & technology 39 (2004), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Foxtail millet grains were decorticated in rice-milling machinery and the decorticated millet was processed to prepare flaked, extrusion cooked and roller-dried products, whereas the native grains were subjected to high-temperature, short-time treatment to prepare popped millet. The nutrient composition and some of the functional properties of the products were determined, principally solubility and swelling power in water, oil absorption capacity and pasting characteristics. Carbohydrate and lipid profiles of the products were also studied. The changes in the starch granular structure caused by heat treatment were examined by scanning electron microscopy. The degree of starch gelatinization was highest in the case of roller-dried millet followed by popped, flaked and extruded products. It was concluded that the cereal processing technologies that were investigated could be successfully applied to foxtail millet to prepare ready-to-eat or use products, thereby increasing its utilization as a food.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2004.00850.x
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  • 4
    Electronic Resource
    Electronic Resource
    Development and nutritional quality evaluation of weaning foods based on malted, popped and roller dried wheat and chickpea (1993)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 28 (1993), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Optimal conditions for malting wheat and chickpea for preparation of weaning foods were standardized and malted flours from 48 h germinated wheat and 24 h germinated chickpea were blended to prepare malted weaning food. Wheat was dry-heat-parboiled (bulgurized), popped in hot sand and blended with popped chickpea flour to prepare popped weaning food. Mildly toasted and debranned wheat and dehusked chickpea flours were mixed and the blend was roller-dried for preparation of roller dried weaning food. the formulations had 60% wheat, 30% chickpea, 5% skim milk powder and 5% sucrose and contained about 16% protein. the cooked paste viscosity (dietary bulk) of malted food, popped food with malt, and roller dried food with malt was significantly lower than popped and roller dried foods at all comparable slurry concentrations. the energy density of malted and malt-added food slurries at spoon feeding consistency was 4.2 KJg−1. PER (2.91), biological value (88.3) and true digestibility (87.5) values of malted food were higher than that of the other formulations.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1993.tb01249.x
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  • 5
    Electronic Resource
    Electronic Resource
    Use of a chiA probe for detection of chitinase genes in bacteria from the Chesapeake Bay (2000)
    Oxford, UK : Blackwell Publishing Ltd
    FEMS microbiology ecology 34 (2000), S. 0 
    Details
    ISSN: 1574-6941
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: PCR primers specific for the chiA gene were designed by alignment and selection of highly conserved regions of chiA sequences from Serratia marcescens, Alteromonas sp., Bacillus circulans and Aeromonas caviae. These primers were used to amplify a 225 bp fragment of the chiA gene from Vibrio harveyi to produce a chiA gene probe. The chiA PCR primers and probe were used to detect the presence of the chiA gene in an assemblage of 53 reference strains and gave consistent results. Selected chiA fragments amplified by PCR were cloned and sequenced from nine known strains and from Chesapeake Bay isolates 6d and 11d. This confirmed the specificity and utility of the primers for detection of chiA-positive environmental strains. Over 1000 bacterial isolates from Chesapeake Bay water samples were tested for the presence of the chiA gene which was found to be present in 5–41% (average 21%) of the culturable bacterial community. The approach developed in this study was valuable for isolation and enumeration of chiA-positive bacteria in environmental samples.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1574-6941.2000.tb00755.x
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  • 6
    Electronic Resource
    Electronic Resource
    Silylations of ribonucleosides using dibutyltin oxide
    Amsterdam : Elsevier
    Tetrahedron Letters 31 (1990), S. 1613-1614 
    Details
    ISSN: 0040-4039
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Chemistry and Pharmacology
    Type of Medium: Electronic Resource
    URL: http://linkinghub.elsevier.com/retrieve/pii/0040-4039(90)80030-P
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  • 7
    Electronic Resource
    Electronic Resource
    Detection of luciferase gene sequences in nonluminescent bacteria from the Chesapeake Bay (2000)
    Oxford, UK : Blackwell Publishing Ltd
    FEMS microbiology ecology 33 (2000), S. 0 
    Details
    ISSN: 1574-6941
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: A 745-bp luxA fragment was amplified from Vibrio harveyi (UM 1503), radiolabeled, and used as a probe to detect and quantify luxA genotypes in culturable bacterial populations from the Chesapeake Bay. DNA samples from 53 reference strains were also examined for this gene. The luxA-positive bacteria comprised from 0–6% of the culturable heterotrophic bacterial community in samples from the Bay. Only those reference strains known to be luminescent contained the luxA gene, as indicated by PCR. Results in all cases were confirmed by PCR of DNA extracts and Southern hybridization analyses, using an internal probe for confirmation of luxA amplification products. Sequence analysis of luxA genes from three nonluminescent bacteria isolated from the Chesapeake Bay indicated little or no differences when compared with luxA sequences from known marine luminescent bacterial species. These three Chesapeake Bay strains and other luxA-positive strains were tested with a luminometer and confirmed to be nonluminescent. All of over 7800 bacterial colonies enumerated during this study from Chesapeake Bay samples were non-visibly luminescent. Our results indicate that luxA-positive bacteria isolated from the Chesapeake Bay are not generally luminescent on phenotypic examination, implying that gene probe techniques are required for examining luxA gene distribution in microbial populations present in environmental samples.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1574-6941.2000.tb00723.x
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  • 8
    Electronic Resource
    Electronic Resource
    Resistant starch from differently processed rice and ragi (finger millet) (1999)
    Springer
    European food research and technology 209 (1999), S. 32-37 
    Details
    ISSN: 1438-2385
    Keywords: Key words Resistant starch ; Processing ; Rice ; Ragi ; Dietary fibre
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract  Resistant starch (RS) formed during parboiling, expanding, popping, flaking, roller drying, extrusion cooking, malting and autoclaving of rice and ragi was determined. The processing conditions were chosen to represent the limits that are being used commercially. RS formation was more pronounced in autoclaving and a drastic increase (∼fivefold) in its content was observed during repeated autoclaving (heating and cooling) was observed. Though processed ragi samples contained more nitrogen, protein and dietary fibre, the RS content was very low compared to rice. Hot paste viscosity studies showed the extruded and malted samples to have low peak and set-back viscosities. Determination of the percentage of starch gelatinization revealed that powdered samples showed 100% gelatinization at higher temperatures whereas malted and extruded samples showed the same at low temperatures.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/s002170050452
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  • 9
    Electronic Resource
    Electronic Resource
    Physical and nutritional qualities of extruded weaning foods containing sorghum, pearl millet, or finger millet blended with mung beans and nonfat dried milk (1996)
    Springer
    Plant foods for human nutrition 49 (1996), S. 181-189 
    Details
    ISSN: 1573-9104
    Keywords: Extrusion ; Millets ; Sorghum ; Nutritional quality ; Viscosity ; Weaning foods
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Abstract Sorghum, pearl millet, and finger millet flours (60% of each) were blended with toasted mung bean flour (30%) and nonfat dry milk (10%) and extruded (Brabender single screw) to make precooked, ready-to-eat, weaning foods. The extruded foods had high cold paste viscosity, but their cooked paste viscosity was lower than that of the respective blends. Chemical scores of the extruded foods were 78 for sorghum, 80 for pearl millet, and 96 for finger millet. Protein digstibility corrected amino acid scores (PD-CAS) were similar for pearl millet (68%) and finger millet (69%); PD-CAS for sorghum was 57%. Total dietary fiber content of the foods ranged from 7.6 to 10.1%, with the soluble dietary fiber content of the foods being about 10% higher than that of the corresponding blends. Extrusion enhanced the in vitro protein digestibility of foods, but no marked difference occurred in the in vitro carbohydrate digestibility among the unprocessed blends and the extruded foods. The net protein ratio, protein efficiency ratio, and biological values were higher for the finger millet food than for the pearl millet food, probably because of the higher lysine content of the finger millet protein.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01093214
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