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  • 1
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 68 (2003), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Effects of commercial-scale pulsed electric field (PEF) processing on the microbial stability, ascorbic acid, flavor compounds, color, Brix, pH, and sensory properties of orange juice were studied and compared with those of thermal processing. Freshly squeezed orange juice was thermally processed at 90 °C for 90 s or processed by PEF at 40 kV/cm for 97 ms. Both thermally processed and PEF-processed juices showed microbial shelf life at 4 °C for 196 d. PEF-processed juice retained more ascorbic acid, flavor, and color than thermally processed juice (P〈0.05). Sensory evaluation of texture, flavor, and overall acceptability were ranked highest for control juice, followed by PEF-processed juice and then by thermally processed juice (P〈0.01).
    Type of Medium: Electronic Resource
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  • 2
    Electronic Resource
    Electronic Resource
    Copenhagen : International Union of Crystallography (IUCr)
    Applied crystallography online 30 (1997), S. 456-460 
    ISSN: 1600-5767
    Source: Crystallography Journals Online : IUCR Backfile Archive 1948-2001
    Topics: Geosciences , Physics
    Notes: For the capability of dynamic studies of structural changes of crystals under the environment of heat, electric or magnetic field, the π/2 side-reflection Laue technique is performed in which the X-ray source, the specimen and the film are aligned along an L-shaped track. A new chart has also been designed for the analysis of π/2 side-reflection Laue patterns. This new chart is applied to the analysis of crystal orientation in the π/2 side-reflection Laue technique and to indexing the planes of simultaneous multiple-reflection images in Berg–Barrett topography. Also, the equation of zonal trace has been derived for depicting the zonal curves of configurations of π/2 side-reflection spots and confirming the results which are analyzed by the new chart.
    Type of Medium: Electronic Resource
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  • 3
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 28 (2004), S. 0 
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Yogurt-based products similar to a dairy pudding dessert were formulated and processed by mild heat and pulsed electric fields (PEF) to investigate the effects of combined mild heat and PEF treatment on the microbial stability and quality of high viscosity foods. Commercial plain low fat yogurt was mixed with fruit jelly and corn syrup and processed by mild heat treatment at 60C for 30 s and 30 kV/cm electric field strength for 32 μs total treatment time using OSU-2C pilot plant scale PEF system. Control and processed products were aseptically packaged and stored at 4 and 22C. Mild heat combined with PEF treatment significantly decreased the total viable aerobic bacteria and total mold and yeast of yogurt-based products during storage at both 4 and 22C (P ≤ 0.05). Mild heat treatment alone without any PEF treatment did not prevent the growth of microorganisms in yogurt-based products. Sensory evaluation indicated that there was no significant difference between the control and processed products (P ≤ 0.05). Color, pH and °Brix were not significantly affected by mild heat and PEF processing conditions.
    Type of Medium: Electronic Resource
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  • 4
    Electronic Resource
    Electronic Resource
    Amsterdam : Elsevier
    Journal of Inorganic Biochemistry 51 (1993), S. 134 
    ISSN: 0162-0134
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Biology , Chemistry and Pharmacology
    Type of Medium: Electronic Resource
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  • 5
    Electronic Resource
    Electronic Resource
    Amsterdam : Elsevier
    Journal of Inorganic Biochemistry 47 (1992), S. 34 
    ISSN: 0162-0134
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Biology , Chemistry and Pharmacology
    Type of Medium: Electronic Resource
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  • 6
    Electronic Resource
    Electronic Resource
    Amsterdam : Elsevier
    Journal of Inorganic Biochemistry 51 (1993), S. 135 
    ISSN: 0162-0134
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Biology , Chemistry and Pharmacology
    Type of Medium: Electronic Resource
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  • 7
    ISSN: 1432-1327
    Keywords: Key words Copper ; Zinc ; Superoxide dismutase ; Amyotrophic lateral sclerosis ; Yeast
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Chemistry and Pharmacology
    Notes: Abstract We have investigated factors that influence the properties of the zinc binding site in yeast copper-zinc superoxide dismutase (CuZnSOD). The properties of yeast CuZnSOD are essentially invariant from pH 5 to pH 9. However, below this pH range there is a change in the nature of the zinc binding site which can be interpreted as either (1) a change in metal binding affinity from strong to weak, (2) the expulsion of the metal bound at this site, or (3) a transition from a normal distorted tetrahedral ligand orientation to a more symmetric arrangement of ligands. This change is strongly reminiscent of a similar pH-induced transition seen for the bovine protein and, based on the data presented herein, is proposed to be a property that is conserved among CuZnSODs. The transition demonstrated for the yeast protein is not only sensitive to the pH of the buffering solution but also to the occupancy and redox status of the adjacent copper binding site. Furthermore, we have investigated the effect of single site mutations on the pH- and redox-sensitivity of Co2+ binding at the zinc site. Each of the mutants H46R, H48Q, H63A, H63E, H80C, G85R, and D83H is capable of binding Co2+ to a zinc site with a distorted tetrahedral geometry similar to that of wild-type. However, they do so only if Cu+ is bound at the copper site or if the pH in raised to near physiological levels, indicating that the change at the zinc binding site seen in the wild-type is conserved in the mutants, albeit with an altered pK a. The mutants H71C and D83A did not bind Co2+ in a wild-type-like fashion under any of the conditions tested. This study reveals that the zinc binding site is exquisitely sensitive to changes in the protein environment. Since three of the mutant yeast proteins investigated here contain mutations analogous to those that cause ALS (amyotrophic lateral sclerosis) in humans, this finding implicates improper metal binding as a mechanism by which CuZnSOD mutants exert their toxic gain of function.
    Type of Medium: Electronic Resource
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