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  • 1
    Electronic Resource
    Electronic Resource
    Effect of preprocessing procedures for green bellies on N-nitrosopyrrolidine formation in bacon (1980)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 28 (1980), S. 966-970 
    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/jf60231a029
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  • 2
    Electronic Resource
    Electronic Resource
    Investigations on trypsin-hydrolyzed peptides for protein identification (1982)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 30 (1982), S. 1250-1253 
    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/jf00114a063
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  • 3
    Electronic Resource
    Electronic Resource
    Investigations on nitrosamines in irradiation-sterilized bacon (1981)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 29 (1981), S. 551-554 
    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/jf00105a030
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  • 4
    Electronic Resource
    Electronic Resource
    Leakage of Anthocyanins from Skin of Raw and Cooked Highbush Blueberries (Vaccinium corymbosum L.) (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), 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: Anthocyanin leakage from raw, dewaxed, or cooked blueberries was determined by spectrophotometric analysis of water in which berries were stirred. Leakage did not occur with fresh berries but was observed in samples refrigerated for 5 wk that contained soft berries. Dewaxing produced minimal leakage except with samples of poor condition. Pigment losses from dewaxed berries probably resulted from rupturing of the weakened skin. Leakage from cooked berries was more extensive, leakage vs stirring time curves being linear or two-phase linear. Leakage rates for cooked berries varied among the cultivars compared and appeared to be associated with the incidence of skin rupturing and with berry pigment content.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb13421.x
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  • 5
    Electronic Resource
    Electronic Resource
    Leakage of Anthocyanins from Skin of Thawed, Frozen Highbush Blueberries (Vaccinium corymbosum L.) (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), 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: Factors affecting the tendency of thawed blueberries to leak pigmented exudate were investigated. Drip and anthocyanin leakage rates (ALR) were determined spectrophotometrically. Leakage vs time curves were linear or two-phase linear, ALR varying with cultivar, ripeness, and berry condition. Dewaxing increased ALR with most cultivars. ALR did not correlate with berry anthocyanin content, surface area, or cuticle thickness. ALR and amount of drip were poorly correlated. ALR varied from berry-to-berry within samples. Leakage was observed to be nonuniform on berry surfaces, appearing at skin cracks and ruptures, the calyx area, and other point sources. An hypothesis relating leakage to skin condition, fluid accumulation, and anthocyanin content is presented.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb13420.x
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  • 6
    Electronic Resource
    Electronic Resource
    Correlation Between pH and Composition of Foods Comprising Mixtures of Tomatoes and Low-Acid Ingredients (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: Acidity and pH data for more than 100 products comprising mixtures of tomatoes and low-acid ingredienis were compared to develop a generalized method of pH prediction. Products and their major ingredients were titrated with NaOH or acetic acid to pH 4.6 and 8.1 endpoints. Two indices of acidity, developed from these data, were correlated with product pH values, and regression equations for pH prediction were obtained. The accuracy of prediction was improved by correlating the data for related products such as soups, sauces, and simple tomato-vegetable mixtures. Correlation coefficients as high as 0.9 were obtained with the last category. These results demonstrate the feasibility of pH prediction from recipe data.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb13715.x
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  • 7
    Electronic Resource
    Electronic Resource
    INFLUENCE OF THE INTRINSIC PROPERTIES OF FOOD ON THERMAL INACTTVATION OF SPORES OF NONPROTEOLYTIC CLOSTRIDIUM BOTULINUM: DEVELOPMENT OF A PREDICTIVE MODEL (1995)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 15 (1995), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effects and interactions of heating temperature (70–90C), pH (5–6.5), sodium chloride (0–3%), and sodium pyrophosphate (0–0.3%) on the heat resistance of a six strain mixture of spores of nonproteolytic Clostridium botulinum type B and type E in turkey were examined. Thermal death times were determined in submerged vials heated using a water bath. Heated spores were recovered on Reinforced Clostridial Medium (RCM) supplemented with lysozyme (10 μg/ml). Decimal reduction times (D-values) were calculated by fitting a survival model to the data with a curve fitting program. The D-values were analyzed by second order response surface regression for temperature, pH, salt (sodium chloride) and sodium pyrophosphate levels. The four variables interacted to effect the inactivation of spores. Confidence intervals (95%) predicted heat resistance of spores in turkey. The data suggest that the effect of reduced pH in increasing the inactivation was more pronounced at high temperatures and may provide an adequate degree of protection from nonproteolytic C. botulinum spores in minimally processed foods, particularly if employed in conjunction with combinations of salt and sodium pyrophosphate.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1995.tb00145.x
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  • 8
    Electronic Resource
    Electronic Resource
    EXPANDED MODEL FOR THE AEROBIC GROWTH OF AEROMONAS HYDROPHILA (1996)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 16 (1996), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The previously published (Palumbo et al. 1991) response surface model for describing the influence of temperature, pH, NaCl, and sodium nitrite on the aerobic growth of Aeromonas hydrophila K144 in BHI broth has been expanded to incorporate additional data. The effects of the variables on A. hydrophila aerobic growth kinetics were modeled by response surface analysis using quadratic and cubic polynomial models of (1) natural logarithm transformation of both the Gompertz B and M parameters and the lag phase duration (LPD) and generation time (GT), and (2) the square root transformation of B and 1/M calculated from 268 cultures (212 of which supported growth) from 81 variable combinations. In addition, the six models generated also were subjected to backward elimination regression analysis to remove nonsignificant variables. Based on examination of the adjusted R2 values of the resulting 12 models, three were selected for further evaluation by comparing their observed and predicted T1000-values (time for a 1000-fold increase in number; this concept incorporates the influence of the variables on both lag and generation times), LPDs and GTs. Using this method of comparison and evaluation, models based on cubic polynomial, natural logarithm transformation of GT and LPD gave the best “first estimates” of the aerobic growth characteristics of A. hydrophila.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1996.tb00149.x
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  • 9
    Electronic Resource
    Electronic Resource
    KINETIC ANALYLSIS OF THE FORMATION OF NITROSYLMYOGLOBIN (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of muscle foods 5 (1994), S. 0 
    Details
    ISSN: 1745-4573
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The formation of nitric oxide myoglobin (nitrosylmyoglobin) was followed in buffered solutions in which the concentrations of ascorbate, nitrite, chloride, myoglobin and hydrogen ion were varied systematically to determine their effect on the rate constants. The rate of formation of nitrosylmyoglobin was zero order with respect to the pigment. The orders for the other reactants were determined by plotting the zero order rate constants as functions of varying orders of each reagent to determine which order gave a linear plot. The results were used to develop a mechanism and a mathematical expression for the reaction. Two reaction sequences involving different nitrosating species were involved; 1, direct action of nitrous acid and 2, the formation of nitrosyl chloride. Both species then nitrosated ascorbate and ascorbic acid, by different mechanisms. The nitric oxide for nitrosylmyoglobin formation came from the nitrosated ascorbate.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4573.1994.tb00515.x
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  • 10
    Electronic Resource
    Electronic Resource
    EFFECT OF GAMMA RAY IRRADIATION AND FRYING ON THE THIAMINE CONTENT OF BACON (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 12 (1989), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effects of ionizing irradiation and frying on the thiamine and riboflavin content of bacon were determined. Significant destruction of thiamine but not riboflavin occurred during both the irradiation and frying. The destruction of thiamine was found to be directly related to the dose of ionizing radiation or the degree of cooking. Frying before irradiation, reduction of water content by lyophilization, and irradiation at - 40°C rather than 2°C produced significantly greater retention of thiamine. Frying the bacon following irradiation produced radiation dose-related, nonadditive, increased destruction of thiamine. The protective effect of frying before irradiation was not directly linked with the reduction of moisture by frying.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.1989.tb00315.x
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