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  • Electronic Resource  (10)
  • 2000-2004  (10)
  • 1
    Electronic Resource
    Electronic Resource
    Purification and Characterization of Escherichia coli Sulfite Reductase and its Application in Surimi Processing (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), 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 NADPH-sulfite reductase from Escherichia coli was purified to electrophoretic homogeneity by ammonium sulfate fractionation, and DEAE Sephacel and Sephacryl S-300 HR chromatography. The recovery and molecular weight were 31.7% and 119000, while the optimal pH and temperature for the activity were 7.7 and 25°C, respectively. It was strongly inhibited by PCMB, KCN, Hg2+, Fe2+, Fe3+, Ca2+, Co2+, and Cu2+, moderately by NEM, PMSF, IAA, Cd2+, Zn2+, Mn2+, and Ba2+. Addition of purified reductase significantly increased the reactive SH and gel strength of surimi prepared from frozen mackerel. The data suggest the high potential of microbial NADPH-sulfite reductase in surimi processing using frozen fish or denatured muscle proteins as raw materials. Keywords: Escherichia coli, sulfite reductase, mackerel, purification, characterization
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb09587.x
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  • 2
    Electronic Resource
    Electronic Resource
    New Technology for Producing Paste-like Fish Products using Lactic Acid Bacteria Fermentation (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), 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: : To develop a new processing technique, mackerel mince was homogenized to obtain different media with protein concentration of 90, 45, 22.5 mg/mL, respectively. Lactic acid bacteria (LAB) were inoculated to the media. During 48 h fermentation at 37 °C, rapid growth of LAB, decline in pH, suppression of main microflora, and increases in whiteness, Hunter L and sensory quality were observed and the VBN of fermented samples was still below 25 mg/100g. After 24 and 48 h fermentation, the sensory evaluation and photographic records indicated the high acceptability of the fermented products. From this study, various LAB fermented fish products can be produced and this technique has very high commercial potential.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb08867.x
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  • 3
    Electronic Resource
    Electronic Resource
    Modeling of cavitating or ventilated flows using BEM (2003)
    Bradford : Emerald
    International journal of numerical methods for heat & fluid flow 13 (2003), S. 672-697 
    Details
    ISSN: 0961-5539
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Mechanical Engineering, Materials Science, Production Engineering, Mining and Metallurgy, Traffic Engineering, Precision Mechanics
    Notes: Boundary element method (BEM) techniques for the prediction of cavitating or ventilated flows around hydrofoils and propeller are summarized. Classical, supercavitating, and ventilated blade section geometries are considered. Recent extensions which allow for the modeling of cavities on either or both sides of the blade surface are presented. Numerical validation studies and comparisons with experimental measurements are shown.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/09615530310498376
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  • 4
    Electronic Resource
    Electronic Resource
    Effect of Lactic Acid Bacterial Fermentation on the Characteristics of Minced Mackerel (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), 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: : To improve the functionality and quality of seafood, mackerel minces were fermented with lactic acid bacteria (LAB) ∼Lactobacillus plantarum CCRC10069, Lactococcus lactis subsp. lactis CCRC 12315, Lactobacillus helveticus CCRC 14092, or their combination at 37 °C. Rapid growth of LAB, decline in pH, suppress of main microflora, increases in whiteness, Hunter L, nonproteinous nitrogen, sensory quality, and free amino acids related to taste were observed. However, VBN of samples fermented with LAB were still d ≤ 25 mg/100g after 36 h fermentation. SDS-PAGE indicated the obvious degradation of water- and salt-soluble muscle proteins after 12 h fermentation. Animal test demonstrated the LAB-fermented mince has the functionality on reduction of blood pressure, glucose, and total cholesterol of SHR.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb10677.x
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  • 5
    Electronic Resource
    Electronic Resource
    Pediococcus pentosaceus L and S Utilization in Fermentation and Storage of Mackerel Sausage (2001)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 66 (2001), 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 72 h fermentation at 37 °C, rapid increase in lactic acid bacteria count (LAB), dramatic decline in pH and suppression in the growth of contaminating Pseudomonas, Staphylococcus, and Enterobacteriaceae of mackerel minces with Pediococcus pentosaceus strains L and S were observed (p 〈 0.05). When the mackerel mince was processed into Chinese style sausage with 4% sucrose, no significant changes in pH, growth of LAB, Aerobic Plate Count, and Pseudomonas of the fermented mackerel sausage with Pediococcus pentosaceus strains L and S were obtained (p 〉 0.05) during 3 wk storage at 4 °C, however, the growth of Enterobacteriaceae and Staphylococcus were effectively suppressed. The residual nitrite in sample decreased during processing and fermentation, and was minimally detected after 72 h fermentation. Suppression of VBN and psychrophilic microflora, and lowering residual nitrite suggest the potential of using these 2 strains in the fermented fish products.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2001.tb04631.x
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  • 6
    Electronic Resource
    Electronic Resource
    High-Precision Low-Damage Grinding of Polycrystalline SiC (2003)
    s.l. ; Stafa-Zurich, Switzerland
    Key engineering materials Vol. 238-239 (Apr. 2003), p. 59-64 
    Details
    ISSN: 1013-9826
    Source: Scientific.Net: Materials Science & Technology / Trans Tech Publications Archiv 1984-2008
    Topics: Mechanical Engineering, Materials Science, Production Engineering, Mining and Metallurgy, Traffic Engineering, Precision Mechanics
    Type of Medium: Electronic Resource
    URL: http://www.tib-hannover.de/fulltexts/2011/0528/01/46/transtech_doi~10.4028%252Fwww.scientific.net%252FKEM.238-239.59.pdf
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  • 7
    Electronic Resource
    Electronic Resource
    Ultraprecision Abrasive Machining of Fibre Optic Connectors (2004)
    s.l. ; Stafa-Zurich, Switzerland
    Key engineering materials Vol. 257-258 (Feb. 2004), p. 171-176 
    Details
    ISSN: 1013-9826
    Source: Scientific.Net: Materials Science & Technology / Trans Tech Publications Archiv 1984-2008
    Topics: Mechanical Engineering, Materials Science, Production Engineering, Mining and Metallurgy, Traffic Engineering, Precision Mechanics
    Type of Medium: Electronic Resource
    URL: http://www.tib-hannover.de/fulltexts/2011/0528/01/47/transtech_doi~10.4028%252Fwww.scientific.net%252FKEM.257-258.171.pdf
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  • 8
    Electronic Resource
    Electronic Resource
    Alterations of extracellular matrix induced by tobacco smoke extract (2000)
    Springer
    Archives of dermatological research 292 (2000), S. 188-194 
    Details
    ISSN: 1432-069X
    Keywords: Key words Matrix metalloproteinase ; Extracellular ¶matrix ; Reactive oxygen species
    Source: Springer Online Journal Archives 1860-2000
    Topics: Medicine
    Notes: Abstract Epidemiologic studies have indicated the association between tobacco smoking and skin aging, but the exact mechanism of tobacco smoke-induced premature skin aging is currently unknown. In this study, we investigated the alterations of collagen, matrix metalloproteinases (MMPs) and tissue inhibitors of metalloproteinases (TIMPs) in human fibroblasts treated with tobacco smoke extract. Human fibroblasts were exposed to different concentrations of water-soluble extract from tobacco smoke. Human fibroblasts irradiated with ultraviolet A1 (UVA1) were used as positive controls because the mechanism of UVA1-mediated MMP expression has been well characterized. The expression of MMP and TIMP was analyzed semiquantitatively following reverse transcriptase-polymerase chain reaction. Production of type I and type III collagens was detected by Western blotting and biosynthesis of new collagen was assessed by 3H-proline incorporation. Upon treatment with tobacco smoke extract or UVA1 irradiation, the expression of MMP-1 and MMP-3 mRNA was significantly increased in a dose-dependent manner. Maximum induction was observed with 25 μl/ml tobacco smoke extract. In contrast, the expression of TIMP-1 and TIMP-3 mRNA remained unchanged. Western blotting of the supernatant revealed that type I and type III collagens were decreased as compared with untreated controls. Collagen biosynthesis was significantly reduced by 40.1% following treatment with ¶25 μl/ml tobacco smoke extract. Sodium azide, l-ascorbic acid and Trolox (a water-soluble vitamin E) prevented both the UVA1- and the tobacco-induced alteration of MMP-1. These observations suggest that the imbalance of connective tissue matrix components might contribute to the molecular basis for premature skin aging in smokers. They also suggest that reactive oxygen species including singlet oxygen mediate this process.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/s004030050476
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  • 9
    Electronic Resource
    Electronic Resource
    Formation and crystal structure of metallic inclusions in a HPHT as-grown diamond single crystal (2000)
    Springer
    Applied physics 71 (2000), S. 473-476 
    Details
    ISSN: 1432-0630
    Keywords: PACS: 61. 72. –y; 61.72.Qq; 61.16.Bg
    Source: Springer Online Journal Archives 1860-2000
    Topics: Mechanical Engineering, Materials Science, Production Engineering, Mining and Metallurgy, Traffic Engineering, Precision Mechanics , Physics
    Notes: Abstract. One of the most important characteristics associated with crystal growth technology is the entrapment of inclusions by the growing crystal. Diamond single crystals prepared under high temperature-high pressure (HPHT) usually contain metallic inclusions. In the present paper, metallic inclusions in a diamond grown from a Fe-Ni-C system using the HPHT method have been, for the first time, systematically examined by transmission electron microscopy (TEM). Energy dispersive X-ray spectrometry (EDS) , combined with selected area electron diffraction (SAD) patterns, has been used to identify the chemical composition and crystal structure of the metallic inclusions. The metallic inclusions were found to be composed mainly of cubic γ-(FeNi), face-centered cubic (FeNi)23C6, ortho-rhombic Fe3C and hexagonal Ni3C, which may have been formed through the entrapment of molten catalyst by the growth front or through reaction of the trapped melt with contaminants in the diamond.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/s003390000608
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  • 10
    Electronic Resource
    Electronic Resource
    Structural imperfections in synthetic diamond single crystals prepared by the HPHT method (2000)
    Springer
    Applied physics 71 (2000), S. 457-459 
    Details
    ISSN: 1432-0630
    Keywords: PACS: 61.72.Y; 61.72Ff; 61.72Qq
    Source: Springer Online Journal Archives 1860-2000
    Topics: Mechanical Engineering, Materials Science, Production Engineering, Mining and Metallurgy, Traffic Engineering, Precision Mechanics , Physics
    Notes: Abstract. Structural imperfections in synthetic diamond single crystal prepared under high temperature and high pressure (HPHT) in the presence of a Fe65Ni35 catalyst have been examined with transmission electron microscopy (TEM) and moiré patterns. The existence of stacking faults, concentric dislocation loops and an array of dislocations in the diamond was suggested. The formation mechanism of these structural imperfections was analyzed briefly. It was found that the structural imperfections originate from an excess amount of saturated vacancies and internal stresses associated with inclusions in the diamond.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/s003390000597
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