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  • 11
    Electronic Resource
    Electronic Resource
    CHLOROPHYLL DEGRADATION DURING CONTROLLED-ATMOSPHERE STORAGE OF ASPARAGUS (1971)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 36 (1971), 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: SUMMARY Changes during CA (controlled-atmosphere) storage of excised shoots of asparagus (Asparagus officinalis L) were studied. Storage in 5% CO2, at 35°F and 95% relative humidity resulted in increased pH, decreased total acidity and total solids, and an increase in soluble solids. There was also more retention of chlorophylls in the CA-stored asparagus. These effects became more pronounced as the concentration of CO2 in the atmosphere was increased. The degradation products of chlorophylls in the CA-stored samples were exclusively the pheophytins. Correlations between changes in pH and the degradation of chlorophylls were made.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1971.tb15154.x
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  • 12
    Electronic Resource
    Electronic Resource
    CHEMICAL COMPOSITION AND POSTMORTEM CHANGES IN SOFT TEXTURED MUSCLE FROM INTENSELY FEEDING ATLANTIC COD (GADIUS MORHUA, L) (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food biochemistry 9 (1985), S. 0 
    Details
    ISSN: 1745-4514
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Soft textured fillets from postspawning Atlantic cod caught during the influx of capelin exhibited significantly more drip than fillets from fish caught at other times of the 1983 inshore fishing season. The extent and rate of pH decline, protein, collagen and temperature of the muscle were not distinctive in fish caught during the influx of capelin. The muscle from these fish were unique in exhibiting a rapid and relatively low ultimate pH together with a stable pH after the onset of rigor mortis. The number of capelin present in the stomach of cod at the time of catch was positively related (r = 0.92) to the amount of free drip recovered from the fillets.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4514.1985.tb00338.x
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  • 13
    Electronic Resource
    Electronic Resource
    SUPPLEMENTATION OF SQUID FERMENTATION WITH PROTEOLYTIC ENZYMES (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food biochemistry 6 (1982), S. 0 
    Details
    ISSN: 1745-4514
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: i
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4514.1982.tb00301.x
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  • 14
    Electronic Resource
    Electronic Resource
    KINETIC AND THERMODYNAMIC CHARACTERISTICS OF A DIGESTIVE PROTEASE FROM ATLANTIC COD, GADUS MORHUA (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food biochemistry 13 (1989), S. 0 
    Details
    ISSN: 1745-4514
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: A 23,500 dalton protease was isolated from the pyloric ceca of Atlantic cod by the successive steps of ammonium sulfate fractionation, acetone precipitation and affinity chromatography. The protein fraction recovered after affinity chromatography migrated as one band in both Davis and Laemmli gels. The protease was classified as trypsin (EC 3.4.21.4) on the basis of its substrate specificity, molecular weight and response to known trypsin inhibitors. For trypsin hydrolysis of benzoyl-DL-arginine p-nitroanilide, the substrate turnover number was 250 BAPA units per micromole trypsin (25°C), Km1 was 1.48 mM, the Arrhenius energy of activation (Ea) was 8.9 kcal/mol, and the free energy of activation (ΔG*) was 12.8 kcal/mol. The Vmax for the hydrolysis of tosylarginine methyl ester was 18,210 TAME units per micromole trypsin and the Km1 for the same reaction was 0.22 mM at 25°C.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4514.1989.tb00394.x
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  • 15
    Electronic Resource
    Electronic Resource
    INFLUENCE OF ATMOSPHERIC OXYGEN AND OZONE ON RIPENING INDICES OF NORMAL (Rin) AND RIPENING INHIBITED (rin) TOMATO CULTIVARS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food biochemistry 4 (1980), S. 0 
    Details
    ISSN: 1745-4514
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Ethylene (10ppm) dependent mediation of normal and mutant (rin) tomato fruit ripening was promoted by 100%oxygen, 3.7 pphm ozone, or their combination. All ripening indices studied (respiration, chlorophyll degradation, carotenoid accumulation, softening, and aroma development) were promoted by oxygen and/or ozone. Ozone also acted independent of ethylene in promoting chlorophyll degradation and aroma development in normal fruit, but did not appreciably affect these quality attributes in mutant fruit. Lycopene accumulation in normal and mutant fruit and aroma formation in normal fruit were promoted to a greater extent by ozone than were other ripening indices. Mutant (rin) fruit contained 27% of the lycopene that was present in normal (Rin) fruit after ripening in O2 containing 10ppm ethylene and 3.7 pphm ozone, whereas they contained only 3%of the lycopene in normal fruit after ripening in air containing 10ppm ethylene.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4514.1980.tb00648.x
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  • 16
    Electronic Resource
    Electronic Resource
    ACTINOMYCIN D INDUCTION OF TERPENE STRESS METABOLITES IN POTATO TUBER SLICES (1978)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food biochemistry 2 (1978), S. 0 
    Details
    ISSN: 1745-4514
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Relatively large amounts of rishitin and lubimin accumulate in potato tuber slices following treatment with actinomycin D (AD). Optimum elicitation of these terpenes occurred at an (AD) concentration of μM. Terpene accumulation was evident within 24 h after treatment and progressed for up to 96 h at which time rishitin levels exceeded 100 μg/g fresh weight, discs. Slices prepared from tubers previously held at 25°C were less responsive to (AD) induction of terpenes than those from tubers previously stored at 4°C. Treatment of discs with 50 μM cycloheximide following (AD) treatment blocked further accumulation of terpenes indicating a requirement for continual protein synthesis. (AD) (20 μM) treatment caused a slight reduction in protein synthesis for the first 48 h following treatment after which it caused an increase in protein synthesis compared to controls. (AD) also affected respiration of discs in a manner which paralleled its effect on protein synthesis. Cyanide resistant respiration was more pronounced in (AD) treated discs than control discs. The data are discussed with reference to the mechanism by which (AD) elicits terpene biosynthesis in potato tubers discs.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4514.1978.tb00622.x
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  • 17
    Electronic Resource
    Electronic Resource
    FOOD BIOCHEMISTRY AND PISCATORIAL MATTERS (1978)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food biochemistry 2 (1978), S. 0 
    Details
    ISSN: 1745-4514
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4514.1978.tb00606.x
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  • 18
    Electronic Resource
    Electronic Resource
    FAILURE OF SEPHAROSE-PEPSIN AS AN IMMOBILIZED MILK CLOTTING ENZYME (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food biochemistry 10 (1986), S. 0 
    Details
    ISSN: 1745-4514
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Porcine pepsinogen A was attached to CNBr-activated Sepharose 4B and self activated to form Sepharose-pepsin A. Immobilized pepsin is active in hydrolyzing hemoglobin at acidic pH but has very low milk clotting activity. The low milk clotting activity of freshly prepared Sepharose-pepsin can be accounted for by leaching of small amounts of free pepsin during contact of the complex with milk substrate. The failure of bound pepsin to catalyze milk clotting appears to be due to part of the micellar casein in milk substrate being inaccessible to the immobilized rennet and may also be influenced by differences in pH optima with casein substrate for pepsin and Sepharose-pepsin.Porcine pepsin A, which is electrophoretically pure, and casein substrate exhibit a distinct bimodal optimum reaction pH at 2 and 6. The reaction at pH6 is not evident when the products are assayed by A280nm because the specific products formed at this pH exhibit low A280nm. The finding that a pure isoenzyme of pepsin can exhibit a bimodal pH profile for hydrolysis has probably been overlooked by other investigators because of the frequent assay by A280nm of products.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4514.1986.tb00086.x
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  • 19
    Electronic Resource
    Electronic Resource
    Fluorescent product accumulation in ripening fruit (1975)
    [s.l.] : Nature Publishing Group
    Nature 258 (1975), S. 599-600 
    Details
    ISSN: 1476-4687
    Source: Nature Archives 1869 - 2009
    Topics: Biology , Chemistry and Pharmacology , Medicine , Natural Sciences in General , Physics
    Notes: [Auszug] Fluorescent products were extracted from the peel and pulp tissue of ripening banana (Musa cavendishii, var. Valery) and pear (Pyrus communis, var. Bartlett) by the procedure described by Fletcher et a/.15. Lipofuscin isolates were water-washed and irradiated with ultraviolet light to remove ...
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1038/258599a0
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  • 20
    Electronic Resource
    Electronic Resource
    ENZYMES FROM FOOD MYOSYSTEMS (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of muscle foods 1 (1990), S. 0 
    Details
    ISSN: 1745-4573
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The quantity of enzymes in muscle tissue is normally small and difficult to purify. Much of the comparative enzymology of food myosystems has been done with tissue homogenates or impure enzyme isolates. Conclusions relating the specific contribution of an enzyme to autolysis during the conditioning of muscle foods can be misleading. This review will focus on salient features of some enzymes which are important in postmortem metabolism of food myosystems, including enzymes involved with energy metabolism, protein catabolism, lipid catabolism and adenosine triphosphate (ATP) catabolism. Intraspecific and interspecific variation in enzymes involved with these metabolic processes will be discussed. It is beyond the scope of this treatise to provide a comprehensive coverage of each metabolic process. The main objective of this review is to discuss some of the similarities and differences of enzymes from food myosystems.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4573.1990.tb00371.x
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