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  • 1
    Digitale Medien
    Digitale Medien
    The Chemistry of Fumagillin1 (1961)
    s.l. : American Chemical Society
    Journal of the American Chemical Society 83 (1961), S. 3096-3113 
    Details
    ISSN: 1520-5126
    Quelle: ACS Legacy Archives
    Thema: Chemie und Pharmazie
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1021/ja01475a029
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  • 2
    Digitale Medien
    Digitale Medien
    THE NATURE OF THE SIDE CHAIN IN FUMAGILLIN1 (1959)
    s.l. : American Chemical Society
    Journal of the American Chemical Society 81 (1959), S. 3151-3152 
    Details
    ISSN: 1520-5126
    Quelle: ACS Legacy Archives
    Thema: Chemie und Pharmazie
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1021/ja01521a065
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  • 3
    Digitale Medien
    Digitale Medien
    INCREASING THE TENDERNESS OF BULLOCK BEEF BY USE OF ANTEMORTEM ENZYME INJECTION (1973)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 38 (1973), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Steaks from 58 beef carcasses were used to determine the effects of antemortem injections of proteolytic enzyme in increasing tenderness and/or in reducing tenderness variability among bullock carcasses. Sensory panel ratings indicated that steaks from the carcasses of treated bullocks did not differ significantly from steaks from treated steer carcasses in tenderness or overall satisfaction, but were significantly more tender and satisfactory overall than steaks from untreated bullocks. Variation in tenderness scores within the group of steaks from treated bullocks was reduced to a level more nearly comparable to that of steaks from treated steers. Since antemortem injections of papain increased tenderness and reduced the variability in tenderness among steaks from bullock carcasses, such treatment could be used to more effectively merchandise beef from young bulls.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1973.tb02811.x
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  • 4
    Digitale Medien
    Digitale Medien
    Formulation of a Pasteurized Restructured Beef Product (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Restructured beef products (18 – 20% fat) were formulated and pasteurized to provide storage stability at 4.4°C. An optimal formulation was determined with a full factorial experiment having 4 levels of whey and rennet-treated sodium caseinate blend and 3 levels of texturized soy protein. Response surfaces for product yield, fat retention and bind strength were calculated utilizing regression procedures. Maximum product yield of 92% was predicted by the optimization and subsequently achieved. An observed fat retention of 92% was lower than the predicted value. Over 16 wk of storage at 4.4°C, no aerobic or anaerobic bacterial growth was observed and TBA values remained very low.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb13774.x
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  • 5
    Digitale Medien
    Digitale Medien
    FATE OF Salmonella infantis, Staphylococcus aureus, AND Hafnia alvei IN VACUUM PACKAGED BEEF PLATE PIECES DURING REFRIGERATED STORAGE (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The fate of Salmonella infantis, Staphylococcus oureus, and Hafnia alvei inoculated onto vacuum packaged and polyvinylchloride (PVC) packaged fresh beef plate pieces after 0, 3, 7, 14, 21, and 28 days of storage at 1.7°C was investigated. Aerobic plate counts (APC's) of representative beef pieces were also monitored during storage and the effect of heat shrinking on both inocula and APC's in vacuum packaged samples determined. APC's of vacuum packaged beef pieces increased slower and attained lower final numbers than did PVC wrapped pieces. Levels of S. infantis in PVC and vacuum packaged samples declined at similar rates during 28 days of storage with overall decreases of 52 and 55%, respectively. The most rapid decreases occured during the first week of storage. S. aureus levels in PVC and vacuum packaged samples declined at similar rates during 28 days of storage with overall decreases of 90 and 80%, respectively. H. alvei increased in numbers by approximately 4.45 and 4.60 log cycles per gram in vacuum and PVC packaged beef pieces, respectively, during 28 days of storage. Levels of inocula in vacuum packaged samples were significantly lower initially and during storage than respective inocula in PVC packaged samples. Heat shrinkage of vacuum packages had no significant effect on levels of inocula or subsequent APC's.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb06536.x
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  • 6
    Digitale Medien
    Digitale Medien
    CLINICAL DATA MANAGEMENT (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Annals of the New York Academy of Sciences 128 (1966), S. 0 
    Details
    ISSN: 1749-6632
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Allgemeine Naturwissenschaft
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1749-6632.1965.tb11719.x
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  • 7
    Digitale Medien
    Digitale Medien
    Assessment of Sodium Lactate Addition to Fresh Pork Sausage (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Sodium lactate was added to fresh pork sausage to determine its effect on refrigerated storage of chubs and retail display of patties. An additional treatment evaluated effects of sodium lactate in fresh sausage with added textured soy concentrate. In fresh sausage stored as 454g chubs, surface discoloration was reduced (P〈0.01) and off-odor development abated (P〈0.01) with addition of sodium lactate. The lag phase of microbial growth was extended from 10 to 20 days with sodium lactate. Under retail conditions, sodium lactate did not affect lean color (P〉0.01) but resulted in more rapid surface discoloration (P〈0.01). Presence of textured soy concentrate decreased (P〈0.01) effectiveness of sodium lactate against microorganisms.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb08015.x
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  • 8
    Digitale Medien
    Digitale Medien
    Dietary Effects of Frankfurters with Added Beef Fat and Peanut Oil (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Beef frankfurters containing 12% or 29% fat, either all beef fat or 40% beef fat plus 60% peanut oil, were fed to rabbits, resulting in a significant increase in serum cholesterol and triglyceride levels compared to rabbits fed rabbit chow. The absolute increase and rate of increase in triglyceride levels were affected by the amount of fat but not by the presence or absence of peanut oil. Cholesterol levels were not significantly different in animals fed frankfurters containing 12% or 29% beef fat except at 4 wk; the inclusion of peanut oil in the frankfurters significantly lowered serum cholesterol levels .at 5 and 6 wk. Overall, frankfurters containing 12% final fat with 60% peanut oil substitution had the least hyperlipidemic effect.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb04636.x
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  • 9
    Digitale Medien
    Digitale Medien
    Clinical and endosonographic effect of ciprofloxacin on the treatment of perianal fistulae in Crohn's disease with infliximab: a double-blind placebo-controlled study (2004)
    Oxford, UK : Blackwell Science Ltd
    Alimentary pharmacology & therapeutics 20 (2004), S. 0 
    Details
    ISSN: 1365-2036
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Medizin
    Notizen: Background : Ciprofloxacin is effective in perianal Crohn's disease but after treatment discontinuation symptoms reoccur. Infliximab is effective but requires maintenance therapy.Aim : To evaluate the effect of combined ciprofloxacin and infliximab in perianal Crohn's disease.Methods : A double-blind placebo-controlled study was conducted. Patients were randomly assigned to receive 500-mg ciprofloxacin twice daily or a placebo for 12 weeks. All patients received 5-mg/kg infliximab in week 6, 8 and 12 and were followed for 18 weeks. Primary end-point was clinical response, defined as a 50% or greater reduction from baseline in the number of draining fistulae. Secondary end-points were the change in Perianal Disease Activity Index and hydrogen peroxide enhanced three-dimensional endoanal ultrasonography findings. Analysis was by intention-to-treat.Results : Twenty-four patients were included but two discontinued treatment. At week 18, response was 73% (eight of 11) in the ciprofloxacin group and 39% (five of 13) in the placebo group (P = 0.12). Using logistic regression analysis patients treated with ciprofloxacin tended to respond better (OR = 2.37, CI: 0.94–5.98, P = 0.07). The Perianal Disease Activity Index score only improved (P = 0.008) in the ciprofloxacin group. Three-dimensional endoanal ultrasonography improved in three patients with a clinical response.Conclusions : A combination of ciprofloxacin and infliximab tended to be more effective than infliximab alone.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2036.2004.02247.x
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  • 10
    Digitale Medien
    Digitale Medien
    EVALUATION OF A CALCIUM ALGINATE FILM FOR USE ON BEEF CUTS (1978)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Effects of a calcium alginate coating on retail beef pieces and steaks were studied. Microbiological analyses were performed on beef pieces following treatments with: (1) a calcium alginate coating; (2) a 200 ppm HOCl solution; (3) a combination of 1 and 2; (4) a coliform inoculation and/or (5) no treatment (control). Each sample was wrapped in a polyvinyl chloride (PVC) film and stored at 5°C for up to 7 days. The rate of microbial growth for total and coliform counts on the meat was not significantly different with coated and uncoated meat samples. The HOCl treated meat had significantly lower total microbial counts and coliform populations when compared to either the calcium alginate or the HOCl-calcium alginate treated meat. Acceptance of the calcium alginate film involved retail display and organoleptic evaluations of 40 2.54 cm thick beef steaks. Steaks that received the calcium alginate coating were significantly lower in shrinkage loss, drip and degree of off-odor detected through 96 hr storage when compared to the uncoated steaks. The coating significantly prolonged muscle color through 96 hr storage. No significant differences were observed between treatments for appearance, surface discoloration, flavor, juiciness, tenderness, overall acceptability or cooking loss.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb02288.x
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