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  • 1
    Electronic Resource
    Electronic Resource
    Stabilization of ascorbic acid by microencapsulation in liposomes (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: Ascorbic acid was encapsulated with high efficiency inside liposomes. In this form, its stability was enhanced compared to that in free aqueous solution, and particularly in the presence of a number of factors widespread in foods, which normally lead to its rapid degradation. Possible mechanisms for these stabilizing effects are discussed. Amongst other potential applications, these findings are relevant to the preservation of nutritional supplements of vitamin C in solution and to the development of naturally derived antioxidant systems for food protection.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb01988.x
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  • 2
    Electronic Resource
    Electronic Resource
    Spectral hole burning in the hyperfine lines of LaCl"3:Ho^3^+
    Amsterdam : Elsevier
    Journal of Luminescence 53 (1992), S. 251-254 
    Details
    ISSN: 0022-2313
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Chemistry and Pharmacology , Physics
    Type of Medium: Electronic Resource
    URL: http://linkinghub.elsevier.com/retrieve/pii/0022-2313(92)90149-4
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  • 3
    Electronic Resource
    Electronic Resource
    The effect of thermal processing on the IgE reactivity of the non-specific lipid transfer protein from apple, Mal d 3 (2005)
    Oxford, UK : Munksgaard International Publishers
    Allergy 60 (2005), S. 0 
    Details
    ISSN: 1398-9995
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Medicine
    Notes: Background:  Non-specific lipid transfer proteins (LTPs) are involved in allergy to fresh and processed fruits. We have investigated the effect of thermal treatment and glycation on the physico-chemical and IgE-binding properties of the LTP from apple (Mal d 3).Methods:  Mal d 3 was purified from apple peel and the effect of heating in the absence and presence of glucose investigated by CD spectroscopy, electrospray and MALDI-TOF mass spectrometry. IgE reactivity was determined by RAST and immunoblot inhibition, SPT and basophil histamine release test.Results:  The identity and IgE reactivity of purified Mal d 3 was confirmed. Mild heat treatment (90°C, 20 min) in the absence or presence of glucose did not alter its IgE reactivity. More severe heat treatment (100°C, 2 h) induced minor changes in protein structure, but a significant decrease in IgE-binding (30-fold) and biological activity (100- to 1000-fold). Addition of glucose resulted in up to four glucose residues attached to Mal d 3 and only a 2- and 10-fold decrease of IgE-binding and biological activity, respectively.Conclusions:  Only severe heat treatment caused a significant decrease in the allergenicity of Mal d 3 but glycation had a protective effect. The presence of sugars in fruits may contribute to the thermostability of the allergenic activity of LTP in heat-processed foods.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1398-9995.2005.00876.x
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  • 4
    Electronic Resource
    Electronic Resource
    Movement and metabolism of oligogalacturonide elicitors in tomato shoots (1992)
    Springer
    Planta 188 (1992), S. 566-574 
    Details
    ISSN: 1432-2048
    Keywords: Elicitor ; Lycopersicon ; Oligogalacturonide ; Protease inhibitor inducing factor
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology
    Notes: Abstract We have studied the movement and metabolism of oligogalacturonides through shoots of tomato (Lycopersicon esculentum L. cv Rutgers). Oligomers of polygalacturonic acid were prepared by enzyme digestion and gel filtration. These were end-reduced with [3H]NaBH4, using an improved reaction method, to yield oligoalditols. The radiolabelled oligomer of degree of polymerisation 6 was supplied to tomato shoots through their transpiration stream. Analysis of the distribution of radiolabel in the plant, and TLC of radiolabelled material recovered from the plant revealed the following: a) material recovered from the plant could be identified as an oligogalacturonide from its behaviour on TLC and susceptibility to digestion with polygalacturonase; b) end-reduced oligogalacturonides moved freely through the plant and were not complexed to high-molecularweight compounds and immobilised; c) during passage through the plant, modifications to the oligogalacturonide occurred, presumably as a consequence of metabolism in the apoplastic space. We found evidence of i) esterification of the molecule, and ii) shortening of the oligogalacturonide chain. The results show that in the assay for protease-inhibitor-inducing factor using cut shoots, oligogalacturonide elicitors can move into the leaves and act directly on the cells producing protease inhibitor.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00197050
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  • 5
    Electronic Resource
    Electronic Resource
    Phloem translocation of a reduced oligogalacturonide inRicinus communis L (1994)
    Springer
    Planta 193 (1994), S. 536-541 
    Details
    ISSN: 1432-2048
    Keywords: Elicitor ; Oligogalacturonide ; Phloem transport ; Ricinus
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology
    Notes: Abstract We have re-examined the evidence against the phloem mobility of oligogalacturonide elicitors using a reduced oligogalacturonide in the phloem translocation system ofRicinus communis var. Gibsonii. A tritium-labelled end-reduced oligogalacturonide of degree of polymerisation 6 was injected into the hollow centre of the petiole of four- to five-week-old plants. Two experimental procedures were followed. In the first, the whole plant was harvested and dissected after 5 h incubation. In the second, phloem sap was collected from an incision in the main stem below the injected petiole; collection started 2 h after incubation and continued for a further 3 h. Determination of the total radiolabel present in the dissected plant showed that at least 8% of the applied activity was exported from the injected leaf, most of this being recovered from the main stem below the injected petiole and the roots. The activity in the phloem exudate showed that the rate of export of radiolabel was already at its maximum by the end of the 2-h incubation period. Radiolabelled material recovered from the main stem was found to be highly comparable to starting material when subjected to thin-layer chromatography. These results demonstrate the phloem mobility of reduced oligogalacturonides of low degree of polymerisation and therefore re-establish the potential for oligogalacturonides to act as systemic signals.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF02411559
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  • 6
    Electronic Resource
    Electronic Resource
    Use of two varieties of hard-to-cook beans (Phaseolus vulgaris) and cowpeas (Vigna unguiculata) in the processing of koki (a steamed legume product) (1999)
    Springer
    Plant foods for human nutrition 54 (1999), S. 131-150 
    Details
    ISSN: 1573-9104
    Keywords: Antinutrient ; Beans ; Cowpea ; Digestion ; Hard-to-Cook ; Koki ; Nutrition ; Sensory analysis
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Abstract Koki is a nutritious cowpea-based food product usually processed by steam cooking whipped cowpea (Vigna unguiculata) paste mixed with spices and palm oil. A study was carried out to investigate the effect of the partial replacement of cowpeas (CP) with hard-to-cook (HTC) beans on the chemical, nutritional and sensory characteristics of koki. Towards this objective, two varieties of beans – Phaseolus vulgaris (red kidney beans – RKB and mottled brown beans – MBB), each with the HTC defect, were separately incorporated into cowpea paste in the following Bean:CP ratios 0:100, 20:80, 30:70, 40:60, 50:50, 60:40 and processed into koki. Incorporation of dry HTC beans into cowpeas in the making of koki affected the bulking properties of the uncooked paste, the nutrient composition, essential amino acid content, antinutritional factors, digestibility as well as the sensory attributes of cooked koki. Sensory tests showed that a highly acceptable, nutritious and digestible koki can be processed from cowpeas partially replaced with dry HTC bean paste up to levels of about 40–50% depending on the variety of dry bean used.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1023/A:1008169000428
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