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  • 1
    Electronic Resource
    Electronic Resource
    Food Colorant Identification, Isolation and Characterization of High Molecular Weight Brown Colorant of Maple Sirup (1965)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 13 (1965), S. 294-297 
    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/jf60140a001
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Mycotoxin production by Alternaria species grown on apples, tomatoes, and blueberries (1980)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 28 (1980), S. 960-963 
    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/jf60231a040
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  • 3
    Electronic Resource
    Electronic Resource
    Composition of Montmorency Cherry Essence. 1. Low-boiling Components (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), 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 low-boiling neutral components of a commercial Montmorency cherry essence were concentrated by distillation. Individual components were separated and identified by gas cohromatography and mass spectrometry. The identifications were confirmed by gas co-chromatography with known compounds. Ethanol and methanol were the most abundant low-bolling substances. These compounds were estimated to comprise 9 and 0.5% of the essence, respectively. The next most abundant compound was acetaldehyde. Other compounds present included diethyl ether, propionaldehyde, acetone, isobutyraldehyde, methyl acetate and ethyl acetate. The estimated concentrations of these compounds in the original essence are given in each instance.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb10332.x
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  • 4
    Electronic Resource
    Electronic Resource
    WATER-SOLUBLE PRODUCTS FROM PATULIN DURING ALCOHOLIC FERMENTATION OF APPLE JUICE (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), 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: During the course of alcoholic fermentation, 50 ppm of14 C-patulin added to apple juice was converted to other materials. The products were largely nonvolatile and water soluble. Little, if any, patulin was metabolized to CO2. Comparison of the thin-layer chromatographic (TLC) migration of the major patulin products from fermentation with the products of the reaction of patulin with cysteine indicated that at least 58% of the added patulin was converted to substances other than adducts of cysteine, peptides and proteins. In addition to a major TLC-immobile component (21%), at least six TLC-mobile patulin products were observed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb08502.x
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  • 5
    Electronic Resource
    Electronic Resource
    Composition of Montmorency Cherry Essence. 2. High-boiling Components (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), 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: Volatile components of commercial Montmorency cherry essence boiling above ethanol were extracted from the essence by ether and concentrated by distillation. This concentrate was fractionated by gas chromatography. Individual components were identified using the methods of functional group analysis, gas co-chromatography, infrared analysis and mass spectrometry. The concentrations of the components in the original essence were estimated. The major components identified were n-propyl alcohol, isobutyl alcohol, isoamyl alcohol, and benzaldehyde. Minor components identified include n-butanol, n-hexanol, a hexenol, benzyl alcohol, α-terpineol, furfural, isoprene, myrcene and numerous higher terpenes, methyl benzoate, ethyl benzoate, benzyl acetate, ethyl caprylate, ethyl caprate, n-propyl benzoate, isobutyl benzoate, isoamyl benzoate and di-butyl phthalate.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb12084.x
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  • 6
    Electronic Resource
    Electronic Resource
    Effect of pH on organic acid production byClostridium propionicum in test tube and fermentor cultures (1991)
    Springer
    Journal of industrial microbiology and biotechnology 8 (1991), S. 59-63 
    Details
    ISSN: 1476-5535
    Keywords: Clostridium propionicum ; pH ; Organic acids
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary Clostridum propionicum is a chemical autotroph that metabolizes alanine to propionic acid (reduction product) and acetic acid (oxidation product). The ratio of propionate/acetate predicted by the electron balance is 2:1. This study reports the effect of pH on growth and organic acid production by this organism when grown in both test tube cultures initially buffered from pH 7.0 to 5.0, and in fermentors maintained at pH 7.0 and 6.5. Highest growth and organic acid production was found at pH 7.0 in both cases. HPLC analysis showed that at pH 7.0, the ratios of propionate to acetate were 0.45:1 (stationary tube, 24 h). The highest ratio observed was 1.8:1 (stationary tube, pH 6.0, 24h). This tube produced 8.5% of the acids produced in the pH 7.0 culture tube. The identify of the major portion of the reduction products of the organism remains unknown.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01575592
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