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  • 1
    Electronic Resource
    Electronic Resource
    MONO-DISACCHARIDE ANALYSIS OF CONFECTIONERY PRODUCTS BY HIGH PRESSURE LIQUID CHROMATOGRAPHY ESPECIALLY RELATING TO PRECOLUMNS AND OTHER SUGGESTIONS FOR CONTENDING WITH CONTAMINANTS (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 42 (1977), 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: Using a “μBONDAPAK/Carbohydrate” column, glucose, fructose, sucrose, maltose and lactose in several confectionery products were separated and quantitated. Inclusion of a Corasil I precolumn in the HPLC system to filter out colloidal protein and suspended material greatly reduced pressure build-up and prevented deterioration of the carbohydrate column. No more than 40 min was needed for complete sample preparation and analysis. Discussed are precolumns and HPLC operating parameters which help maintain the integrity of the carbohydrate column. Suggestions are applicable to complex food systems in general as weE as confectionery products in particular.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb08433.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    CHILLING INJURY IN GREEN BANANA FRUIT: CHANGES IN PEROXIDASE ISOZYMES IN SOLUBLE AND PARTICULATE POOLS (1973)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 38 (1973), 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: Green banana fruit manifested severe chilling injury after 5–7 days storage at 5°C and 80% relative humidity. (Severe chilling injury is described here as a failure of the fruit to ripen on removal to conditions conducive to normal ripening.) The recoverable “wall bound” peroxidase fraction exhibited a sharp decline during this initial period of stress. Subsequent storage of severely chilled fruit at. 5°C resulted in a gradual increase in the “soluble” peroxidase pool and a rise in “wall bound” peroxidase to levels comparable to normal green fruit. After 30 days storage of fruit at 5°C the “soluble” and “wall bound” fractions of peroxidase peaked and declined rapidly in the latter pool. The increase in peroxidase of cold stressed fruit involved qualitative changes in isozyme species that differed from those isozymes which emerge during normal fruit ripening. It is suggested that the initial decrease in “wall bound” peroxidase results in a loss in capability of the tissue to adapt to low temperature stress. The belated increase in peroxidase activity may be associated with a typical “cold hardening” response which develops only after an irreversible or “plastic strain” damage has occurred
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1973.tb02833.x
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    Paper (German National Licenses)
    Fulltext
  • 3
    Electronic Resource
    Electronic Resource
    APPLICATION OF HIGH-PRESSURE LIQUID CHROMATOGRAPHY TO THE STUDY OF VARIABLES AFFECTING THEOBROMINE AND CAFFEINE CONCENTRATIONS IN COCOA BEANS (1978)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), 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: Boiling water extracts were cooled, centrifuged and injected into a high-pressure liquid chromatograph. Total alkaloid content among varieties ranged from 24-50 mg/g defatted cocoa with an average of 37 mg for 10 samples. Theobromine's share of the total ranged from 52-99%, averaging 87%. Among samples, Criollo had the lowest concentration of total alkaloids, but its caffeine content was highest. Alkaloid accumulation in seeds was greatest near the terminal stage of pod growth, and this extended into the ripening phase. One-fourth of the alkaloid content of cotyledons was lost during fermentation through migration into the testa and pulp sweatings.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb02354.x
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
    Fulltext
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