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  • 1
    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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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    ISOLATION OF LIPOFUSCIN-LIKE FLUORESCENT PRODUCTS FROM RIPENING BANANA FRUIT (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), 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: Ripening banana fruit contains water-insoluble pigments which have a molecular weight in excess of 4000 and a fluorescence spectrum identical to lipofuscin or age pigments. The pigments were not decomposed by irradiation with ultraviolet light. The flourescent substances increased linearly in the peel and quadratically in the pulp during the course of ripening. It is suggested that the fluorescent substances are products of membrane lipo-protein peroxidation like the lipofuscin pigments identified in animal tissues.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00668.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    INFLUENCE OF COOKING ON TOXIC STRESS METABOLITES IN SWEET POTATO ROOT (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), 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: Microwave and bake cooking operations destroyed approximately 90% of the ipomeamarone in sweet potato roots. 4-ipomeanol was more heat stable than ipomeamarone, although it also decreased substantially as a result of normal cooking. These findings are contrary to a previous report which indicated that these toxins were not destroyed by cooking.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00649.x
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  • 4
    Electronic Resource
    Electronic Resource
    MOLECULAR SPECIES OF PHOSPHORYLASE IN POSTHARVEST POTATO TUBERS (1973)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 38 (1973), 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
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1973.tb02138.x
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  • 5
    Electronic Resource
    Electronic Resource
    CHILLING INJURY IN GREEN BANANA FRUIT: CHANGES IN PEROXIDASE ISOZYMES IN SOLUBLE AND PARTICULATE POOLS (1973)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 38 (1973), 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: Green banana fruit manifested severe chilling injury after 5–7 days storage at 5°C and 80% relative humidity. (Severe chilling injury is described here as a failure of the fruit to ripen on removal to conditions conducive to normal ripening.) The recoverable “wall bound” peroxidase fraction exhibited a sharp decline during this initial period of stress. Subsequent storage of severely chilled fruit at. 5°C resulted in a gradual increase in the “soluble” peroxidase pool and a rise in “wall bound” peroxidase to levels comparable to normal green fruit. After 30 days storage of fruit at 5°C the “soluble” and “wall bound” fractions of peroxidase peaked and declined rapidly in the latter pool. The increase in peroxidase of cold stressed fruit involved qualitative changes in isozyme species that differed from those isozymes which emerge during normal fruit ripening. It is suggested that the initial decrease in “wall bound” peroxidase results in a loss in capability of the tissue to adapt to low temperature stress. The belated increase in peroxidase activity may be associated with a typical “cold hardening” response which develops only after an irreversible or “plastic strain” damage has occurred
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1973.tb02833.x
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  • 6
    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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  • 7
    Electronic Resource
    Electronic Resource
    CHEMICAL NATURE OF STONE CELLS FROM PEAR FRUIT (1973)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 38 (1973), 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
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1973.tb01418.x
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  • 8
    Electronic Resource
    Electronic Resource
    EVALUATION OF METHODS FOR MEASURING ASPARAGUS TEXTURE (1975)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 40 (1975), 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
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1975.tb02258.x
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  • 9
    Electronic Resource
    Electronic Resource
    INFLUENCE OF TEMPERATURE ON KINETIC PROPERTIES OF PHOSPHORYLASE FROM TWO VARIETIES OF POTATO TUBER (1975)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 40 (1975), 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
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1975.tb03744.x
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  • 10
    Electronic Resource
    Electronic Resource
    Evaluation of Harp Seal Gastric Protease as a Rennet Substitute for Cheddar Cheese (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: A crude preparation of gastric proteases from Harp Seal (Pagophilus groenlandicus) was found to coagulate milk over a wider pH range than porcine pepsin and had a higher ratio of milk clotting to proteolytic activity with hemoglobin at pH 1.8. Cheddar cheese prepared with seal gastric protease (SGP) gave significantly higher sensory scores than cheese made with calf rennet. Chemical analysis of the cheeses revealed a lower concentration of citrate-HCl soluble nitrogen and less free and peptide-bound amino acids in SGP cheese than in the cheeses made with calf rennet and Mucor miehei protease.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14818.x
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