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  • 1
    Electronic Resource
    Electronic Resource
    Utilization of Zein Coating and Sorbic Acid to Reduce Listeria monocytogenes Growth on Cooked Sweet Corn (2001)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 66 (2001), 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: Several proteins, lipids and waxes were tested as edible coatings on sweet corn. Only zein, a natural constituent of corn, gave a continuous adhesive and stable coating with satisfactory sensory properties. After 8 days at 10 °C, the population of L. monocytogenes was 10-fold lower on coated sweet corn than on non-coated sweet corn indicating a barrier effect of zein coating. Sorbic acid was incorporated in the coating at a concentration required to inhibit L. monocytogenes growth (approximately 1 mg sorbic acid/g of sweet corn). The inhibitory concentration was the same for both coated and non-coated sweet corn. Zein coating therefore did not improve the preservative effect of sorbic acid.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2001.tb15219.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Determination of the Most Bioactive Phenolic Compounds from Rosemary Against Listeria Monocytogenes: Influence of Concentration, pH, and NaCl (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 68 (2003), 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 anti-Listeria monocytogenes effects of 8 phenolic compounds, carnosol, carnosic acid, 12-methoxy carnosic, ferulic and caffeic acid, rosmarinic acid, luteolin and luteolin-7-glucoside were evaluated with a Plackett and Burman design in mixtures mimicking the phenolic composition of rosemary extract without essential oils. At 30°C carnosic acid was the most efficient compound during 24 h, whereas luteolin became more active after 72 h. The antibacterial effect of pure carnosic acid was modeled under a range of different pH and NaCl concentration, using a Doehlert design. Under moderately acidified conditions, carnosic acid displayed a bactericidal effect at low concentration (5.5 μg/ml). Its activity was not greatly influenced by NaCl.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb07019.x
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  • 3
    Electronic Resource
    Electronic Resource
    Changes in Phenolic Content in Fresh Ready-to-use Shredded Carrots during Storage (1993)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 58 (1993), 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: Phenolic compounds of shredded carrots were characterized and quantified by HPLC and their concentrations were measured during storage in air at 4°C. Trans 5′-caffeoylquinic acid amounted to 60% of total phenolic content and accumulated rapidly. Para-hydroxybenzoic acid and p-hydroxybenzoic esters were not found in freshly prepared shredded carrots and their content increased after the first day. Patterns of accumulation varied, between samples from the same carrot cultivar grown in different geographical areas. When shredded carrots were stored in polypropylene film pouches or in controlled atmospheres containing 30% CO2 and/or 0% 02, phenolic compounds accumulated very slowly. The increase in phenylalanine ammonialyase activity was consistent with accumulation of phenolic compounds and may relate to microbial spoilage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1993.tb04273.x
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  • 4
    Electronic Resource
    Electronic Resource
    Modified Atmosphere Packaging of Fresh, “Ready-to-use” Grated Carrots in Polymeric Films (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: “Ready-to-use” grated carrots were packaged in different films (oxygen permeability from 950 to 22,000 cc/m2/day/atm at 25°C) and stored at 2, 6 or 10°C for 10 days. Gaseous atmosphere in packs and the following were monitored: lactic acid bacteria, yeast counts, exudate and potassium ion released, sugars, carotene, ethanol and lactic acid. The respiration rate of the packaged carrots was measured. Films with very low oxygen permeability resulted in anaerobic respiration, high leakage of potassium, and high lactic acid bacteria. With high-permeability films (between 10,000 and 20,000 cc/m2/day/atm at 25°C), grated carrots showed aerobic respiration and retained good quality. At 10°C, in carrots packed in the most permeable film, sucrose decreased markedly during storage. The gas permeabilities required for packaging grated carrots were evaluated in relation to storage temperature.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1990.tb01591.x
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  • 5
    Electronic Resource
    Electronic Resource
    Accumulation of Chlorogenic Acid in Shredded Carrots During Storage in an Oriented Polypropylene Film (1993)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 58 (1993), 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: Chlorogenic acid content of four samples of shredded carrots was measured and related to their flavor stability during storage wrapped in oriented polypropylene film (OPP). Chlorogenic acid was quantified by HPLC/UV: Shredded carrots accumulated chlorogenic acid faster in OPP film. This appeared related to higher sensory quality retention during storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1993.tb09371.x
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    Paper (German National Licenses)
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  • 6
    Electronic Resource
    Electronic Resource
    Detection of depolymerase isoenzymes after electrophoresis or electrofocusing, or in titration curves
    Amsterdam : Elsevier
    Analytical Biochemistry 139 (1984), S. 383-389 
    Details
    ISSN: 0003-2697
    Keywords: depolymerizing isoenzymes ; detection ; endoglucanase ; polygalacturonate hydrolase ; polygalacturonate lyase ; xylan hydrolase
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Biology , Chemistry and Pharmacology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1016/0003-2697(84)90022-8
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  • 7
    Electronic Resource
    Electronic Resource
    Effects of controlled atmospheres on microbial spoilage, electrolyte leakage and sugar content of fresh ‘ready-to-use’ grated carrots (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: The effects of controlled atmospheres (CO2 concentrations ranging from 0.03 to 40% and O2 concentrations ranging from 21 to 1%, measured in pack) were studied on fresh ‘ready-to-use’ grated carrots, stored at 10°C. High CO2 or low O2 conditions favour the growth of lactic acid bacteria (LAB) on grated carrots, but not in a sterile carrot medium, and induce an increased potassium ion leakage. A 25% CO2 and 2% O2 atmosphere improves retention of sugars.Grated carrots were inoculated by a strain of Leuconostoc mesenteroides, which caused increased potassium ion leakage and exudation only under an atmosphere containing 40% CO2 and 10% O2.The origin of the spoilage of ‘ready-to-use’ grated carrots is discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1990.tb01065.x
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  • 8
    Electronic Resource
    Electronic Resource
    Involvement of pseudomonads in deterioration or ‘ready-to-use’ salads (1989)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 24 (1989), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Microorganisms involved in the deterioration of ‘ready-to-use’ salads were investigated and bacteria able to cause soft rot of endive (Chicorum endiva) leaves were frequently found. These soft rot bacteria are fluorescent pectinolytic pseudomonads, specifically Pseudomonas marginalis, which is the most frequently isolated Pseudomonas sp. and present in the greatest numbers in stored ‘ready-to-use’ salads. A clear relationship exists between the incidence of ‘ready-to-use’ salads deterioration and the count of P. marginalis, after 10 days of storage at 10°C. Apart from the fluorescent pseudomonads, Erwinia herbicola is the next most commonly isolated organism.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb00618.x
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