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  • 11
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), 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: Anthocyanin extracts derived from blueberries and red cabbages using two extraction methods, a S02 extraction procedure and a methanol extraction/ion exchange purification procedure, were compared as colorants in powdered soft drink mixes. Total anthocyanins, total flavonols and ascorbic acid retention did not change significantly during 6 wk of storage of the dry mixes at 21°C and 35°C. However, loss of anthocyanins was observed in the reconstituted beverages containing purified methanol extracts during 9 days of storage at 4°C. Degradation of ascorbic acid in the reconstituted beverages containing ion exchange-purified extracts and the commercial control, proceeded at a rapid rate reaching 95% reduction after 9 days storage at 4°C. SO2 -extracted powders exerted a protective effect on ascorbic acid retention during the same period of reconstituted storage. Sensory color evaluation of the products indicated that beverages containing methanol-derived blueberry extracts were preferred to commercial cherry controls.
    Type of Medium: Electronic Resource
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  • 12
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), 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: —Homestead tomato fruit were irradiated with 300 Krad of 60Co gamma rays at three stages of maturity–mature-green, 2 and 6 days from color break. Though oxygen consumption by mitochondrial preparations was greatly suppressed immediately after irradiation it increased to a maximum during the following 2 days and then declined similarily to nonirradiated fruit. Oxygen consumption was reduced considerably during ripening of the nonirradiated and irradiated 6 day breakers. Mitochondria from irradiated fruit exhibited lower P/O ratios than from nonirradiated fruit. A considerable reduction was less pronounced with the 2 and 6 day breakers. In vitro irradiation of mitochondrial preparations indicated no differences in activity with doses up to 100 Krad, but at 150 and 300 Krad, the activity decreased by 50 and 90%, respectively.
    Type of Medium: Electronic Resource
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  • 13
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), 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: Raw and heat processed peanut flours were found to contain higher in vitro trypsin inhibitor activity and lectin content than similarly processed soy flour. When fed to weanling rats at a level of 10% protein, the response pattern in food consumption, growth, liver function, and serum chemistries was not consistent among or between the groups. It is concluded that the levels of antinutritional factors in legumes do not correlate with their overall biological impact in feeding studies with the rat.
    Type of Medium: Electronic Resource
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  • 14
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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: The objective of this study was to evaluate color and flavor qualities of white grapefruit (G):watermelon juice (W) mixtures and determine their color stability under various processing and storage conditions. Addition of small amounts of 60° Brix W concentration to reconstituted G juice significantly improved its flavor and color. No significant color change was observed in the G:W reconstituted juice mixtures stored in a home refrigerator for 15 days or in pasteurized reconstituted mixtures stored in tin or enamel cans at 0° and 27°C for 6 wk or in frozen concentrate mixture stored at or below 2°C.
    Type of Medium: Electronic Resource
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  • 15
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 38 (1973), 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
    Type of Medium: Electronic Resource
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  • 16
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 38 (1973), 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
    Type of Medium: Electronic Resource
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  • 17
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), 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: SUMMARY: An automatic continuous-flow sampling system for monitoring respiratory gas was developed. Continuous airflow at constant pressure and temperature was pumped through 24 chambers. The airflow was regulated by needle valves connected to 3-way solenoids which sequentially switched the sample to a CO2 infrared analyzer and recorder. A timing cycle was selected so that each sample was analyzed every 3 hr. The recorder was calibrated to read directly in percent CO2. Results were expressed as ml CO2/kg product/hr. The system was used to determine the respiratory activity of irradiated and nonirradiated citrus fruits. Irradiated fruits exhibited marked increases in CO2 production reaching a maximum 1-2 days after treatment then gradually declining. Waxing limited the production of CO2 especially with irradiated fruits. All fruits were treated with sulfanilamide to prevent post irradiation infection by mold.
    Type of Medium: Electronic Resource
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  • 18
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), 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: Whey protein concentrate dispersions formulated at 7.5% or more of protein formed strong gels when heated at temperatures above 80°C. Quantitative gel strength calculated from penetration force data generally increased with heating temperature to 110°C. Increasing pH from 7.0 to 9.0 generally decreased the gel strength of whey protein concentrate. At a total protein concentration of 10%, gel strength was lower when peanut flour protein was 25% or more of a mixture with whey protein. Only weak gels were formed with heating protein blends formulated with peanut protein at greater than 50% of total protein. Sodium chloride (up to 0.5M) and calcium chloride (up to 30 mM) increased gel strength of whey protein and blended systems, but decreased gel strength of dispersions containing only peanut flour. Calcium chloride at 30 mM destroyed gelation ability of peanut flour causing protein precipitation. Gel strength of whey protein increased with moderate cysteine addition and was maximum at a level of 25 mM cysteine. Addition of 100 mM cysteine dramatically reduced whey protein gel strength. Cysteine addition decreased gel strength of peanut flour dispersions and had a varied effect on blended protein systems.
    Type of Medium: Electronic Resource
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  • 19
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Ground water 42 (2004), S. 0 
    ISSN: 1745-6584
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Energy, Environment Protection, Nuclear Power Engineering , Geosciences
    Notes: Ground water validation is one of the most challenging issues facing modelers and hydrogeologists. Increased complexity in ground water models has created a gap between model predictions and the ability to validate or build confidence in predictions. Specific procedures and tests that can be easily adapted and applied to determine the validity of site-specific ground water models do not exist. This is true for both deterministic and stochastic models, with stochastic models posing the more difficult validation problem. The objective of this paper is to propose a general validation approach that addresses important issues recognized in previous validation studies, conferences, and symposia. The proposed method links the processes for building, calibrating, evaluating, and validating models in an iterative loop.The approach focuses on using collected validation data to reduce uncertainty in the model and narrow the range of possible outcomes. This method is designed for stochastic numerical models utilizing Monte Carlo simulation approaches, but it can be easily adapted for deterministic models. The proposed methodology relies on the premise that absolute validity is not theoretically possible, nor is it a regulatory requirement. Rather, the proposed methodology highlights the importance of testing various aspects of the model and using diverse statistical tools for rigorous checking and confidence building in the model and its predictions. It is this confidence that will encourage regulators and the public to accept decisions based on the model predictions. This validation approach will be applied to a model, described in this paper, dealing with an underground nuclear test site in rural Nevada.
    Type of Medium: Electronic Resource
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  • 20
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Ground water 42 (2004), S. 0 
    ISSN: 1745-6584
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Energy, Environment Protection, Nuclear Power Engineering , Geosciences
    Notes: Many sites of ground water contamination rely heavily on complex numerical models of flow and transport to develop closure plans. This complexity has created a need for tools and approaches that can build confidence in model predictions and provide evidence that these predictions are sufficient for decision making. Confidence building is a long-term, iterative process and the author believes that this process should be termed model validation. Model validation is a process, not an end result. That is, the process of model validation cannot ensure acceptable prediction or quality of the model. Rather, it provides an important safeguard against faulty models or inadequately developed and tested models. If model results become the basis for decision making, then the validation process provides evidence that the model is valid for making decisions (not necessarily a true representation of reality). Validation, verification, and confirmation are concepts associated with ground water numerical models that not only do not represent established and generally accepted practices, but there is not even widespread agreement on the meaning of the terms as applied to models. This paper presents a review of model validation studies that pertain to ground water flow and transport modeling. Definitions, literature debates, previously proposed validation strategies, and conferences and symposia that focused on subsurface model validation are reviewed and discussed. The review is general and focuses on site-specific, predictive ground water models used for making decisions regarding remediation activities and site closure. The aim is to provide a reasonable starting point for hydrogeologists facing model validation for ground water systems, thus saving a significant amount of time, effort, and cost. This review is also aimed at reviving the issue of model validation in the hydrogeologic community and stimulating the thinking of researchers and practitioners to develop practical and efficient tools for evaluating and refining ground water predictive models.
    Type of Medium: Electronic Resource
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