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  • 1
    Electronic Resource
    Electronic Resource
    Spin-parity analysis of the "1(1285)π^- system in the reaction π^-p -〉 "1(1285)π^-p at 18 GeV / c
    Amsterdam : Elsevier
    Physics Letters B 323 (1994), S. 227-232 
    Details
    ISSN: 0370-2693
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Physics
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1016/0370-2693(94)90296-8
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  • 2
    Electronic Resource
    Electronic Resource
    Effect of dietary protein and lipid levels on growth and body composition of juvenile turbot (Scophthalmus maximus L) reared under optimum salinity and temperature conditions (2005)
    Oxford, UK : Blackwell Science Ltd
    Aquaculture nutrition 11 (2005), S. 0 
    Details
    ISSN: 1365-2095
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Effect of dietary protein and lipid levels on growth and body composition of juvenile turbot was determined at optimum salinity and temperature conditions of 17 g L−1 and 19.2 °C, respectively, by using 3 × 2 (protein levels: 550, 600 and 650 g kg−1; lipid levels: 69 and 168 g kg−1) factorial design with three replications of each. Fish were hand-fed to satiety twice daily throughout the feeding trial. Weight gain and specific growth rate of fish were significantly (P 〈 0.05) increased with increased dietary lipid level, but not by dietary protein level. Daily feed intake was significantly (P 〈 0.05) affected by both dietary protein and lipid levels. Feed efficiency ratio and protein efficiency ratio were significantly (P 〈 0.05) affected by dietary lipid level, but not by dietary protein level. Moisture content of whole body was significantly (P 〈 0.05) affected by dietary lipid level, but not by dietary protein level. Crude lipid content of whole body was significantly (P 〈 0.05) affected by dietary lipid level, but not by dietary protein level. Significantly higher 20:5n−3, 22:6n−3 and n−3 highly unsaturated fatty acids were observed in turbot fed the low lipid diet than fish fed the high lipid diet in all protein levels, but significantly lower 18:2n−6 was observed in fish fed the former compared with the latter. In considering results of growth, specific growth rate and efficiency of feed, optimum dietary protein and lipid levels for juvenile turbot seemed to be 550 and 168 g kg−1 of the diet, respectively, under optimum salinity and temperature conditions.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2095.2005.00338.x
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  • 3
    Electronic Resource
    Electronic Resource
    Analysis of genes responding to ultraviolet B irradiation of HaCaT keratinocytes using a cDNA microarray (2005)
    Oxford, UK : Blackwell Science Ltd
    British journal of dermatology 152 (2005), S. 0 
    Details
    ISSN: 1365-2133
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Medicine
    Notes: Background  Ultraviolet (UV) B irradiation causes many important biological changes in skin, which lead to pathophysiological alterations of the homeostatic environment.Objectives  To gain more insight into the molecular events provoked by UVB irradiation, we performed cDNA microarray analysis.Methods  Immortalized HaCaT keratinocytes were irradiated with a high cytotoxic dose of UVB (50 mJ cm−2), and total RNA was isolated. Fluorescently labelled probes were prepared by reverse transcription and were hybridized with cDNA microarray slides made using 840 cDNA clones.Results  Time-course cDNA microarray analysis revealed the global gene expression profile after UVB exposure. Of 840 genes tested, 192 genes showed changes in their expression levels at one or more of four time points. The genes were clustered into four groups according to their expression patterns in a self-organizing maps analysis. Classification of these genes into nine functional categories revealed that UVB irradiation affected several biological processes. The genes that were first upregulated and then returned to normal levels included several genes related to the inhibition of cell growth and the proteasome pathway. Conversely, the expressions of many genes involved in the cytoskeleton, signal transduction, metabolism and transcription were first downregulated or unchanged and then upregulated later, reflecting the recovery of UVB-damaged cellular activities.Conclusions  These results demonstrate the complexity of the transcriptional profile of the UVB response, and provide a basis for the global characterization of UV-regulated gene expression.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2133.2005.06412.x
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  • 4
    Electronic Resource
    Electronic Resource
    Quenching Mechanisms and Kinetics of α-Tocopherol and β-Carotene on the Photosensitizing Effect of Synthetic Food Colorant FD&C Red No. 3 (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: : Effects of FD&C Red No. 40, Red No. 3, Yellow No. 5, Yellow No. 6, Green No. 3, Blue No. 1 and Blue No. 2 on 0.03M soybean oil oxidation in acetone at 25 °C under light were studied by measuring headspace oxygen depletion. As Red No. 3 increased from 0 to 5, 20, 100 and 200 ppm, the headspace oxygen was reduced by 2 to 70, 73, 77 and 77%, respectively, for 4 h. Only Red No. 3 acted as a photosensitizer to produce singlet oxygen in the oil. The quenching rates of α-tocopherol and β-carotene for the singlet oxygen by Red No.3 were 4.1 × 107 M−1s−1 and 7.3 × 109 M−1s−1, respectively. When β-carotene was below 1.86 × 10−6 M, β-carotene quenched singlet oxygen, but it quenched both singlet oxygen and Red No. 3 at or above 3.72 × 10−6 M. However, α-tocopherol quenched singlet oxygen only.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb10627.x
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  • 5
    Electronic Resource
    Electronic Resource
    Effect of Gamma-irradiation on Color, Pungency, and Volatiles of Korean Red Pepper Powder (2004)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 69 (2004), 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: : Effect of gamma-irradiation on color, pungency, and volatiles of Korean red pepper powder (Capsicum annuum L.) was investigated. Red pepper powder, vacuum-packaged in a polyethylene/polypropylene bag, was gamma-irradiated up to 7 kGy. An irradiation dose of 7 kGy reduced the population of mesophilic bacteria and fungi effectively without affecting major quality factors. Pungency of irradiated red pepper powder was not changed based on the amount of capsanoids by high-performance liquid chromatography (HPLC) and the Scoville sensory score. The red color of irradiated pepper powder was not significantly different from that of the control, judged from the capsanthin content by HPLC and color assessment using spectrophotpmetric (American Spice Trade Assn. units) and colorimetric measurements (Hunter a values). Further, the sensory evaluation showed no significant difference in pungent odor and off-odor between nonirradiated control and irradiated red pepper powder. However, when headspace volatiles of gamma-irradiated red pepper powder were evaluated by gas chromatography/ mass spectrometry with solid-phase microextraction and electronic nose with metal oxide sensors, the profiles of odor were classified into irradiated dose levels of 0, 3, 5, and 7 kGy by principal component analysis and multivariate analysis of variance. Such a difference of odor might result from the disappearance of some volatiles, such as hexanoic acid and tetramethyl-pyrazine, and the appearance of 1,3-di-tert-butylbenzene during irradiation. Moreover, it appears that the irradiation of packaging material induced a formation of 1,3-di-tertbutylbenzene, which migrated into the red pepper powder.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2004.tb09904.x
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  • 6
    Electronic Resource
    Electronic Resource
    Thermal Stability and Isomerization of Lycopene in Tomato Oleoresins from Different Varieties (2004)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 69 (2004), 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: : Lycopene, a tomato carotenoid, has been associated with the inhibition of certain chronic diseases including prostate cancer. Tomato oleoresin is a lipid-rich material resulting from successive solvent extraction of the tomato fruit. Thermal stability and isomerization of lycopene in oleoresins prepared from 3 different tomato varieties, Roma, High Lycopene, and Tangerine, and tomato peel waste, were studied at 25 °C, 50 °C, 75 °C, and 100 °C in the dark. Thermally degraded lycopene compounds and isomers of lycopene were analyzed by a combination of C30 reversed-phase high-performance liquid chromatograph with a photodiode array detector, UV-visible spectrometer, or mass spectrometer. Effects of antioxidants on lycopene were also studied at 50 °C. As the storage temperature increased from 25 °C to 100 °C, the degradation of total lycopene in oleoresin from all samples increased significantly (P 〈0.05). Lycopene at 25 °C and 50 °C may degrade mainly through oxidation without isomerization. Isomerization of lycopene in tomato oleoresins increased at 75 °C and 100 °C. Tetra-cis lycopene in Tangerine tomato varieties followed different degradation and isomerization pathways compared with all-trans lycopene in other tomato varieties. Addition of α-tocopherol or butylated hydroxytoluene slowed the rate of degradation of lycopene in oleoresin.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2004.tb13647.x
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  • 7
    Electronic Resource
    Electronic Resource
    Optimization of Solid-Phase Microextraction for the Analysis of the Headspace Volatile Compounds in Kimchi, a Traditional Korean I Fermented Vegetable Product (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 68 (2003), 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: Optimum conditions for kimchi in air-tight, sealed 10-mL bottles were determined. The coefficient of variation of SPME analysis for the headspace volatile compounds was 1.8%. The reproducibility of SPME was improved by a combination of 100 μm polydimethylsiloxane as a solid phase of SPME, 3 mL sample size in a 10-mL bottle, 40 °C of isolation temperature, and 30 min of isolation duration. Magnetic stirring and sonication increased the sensitivity of SPME by 68 and 16%, respectively. Detection limit of SPME on dimethyl disulfide was 25 μg/L, which is sensitive enough to determine dimethyl disulfide in kimchi. SPME is a reproducible and sensitive method for kimchi volatiles.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb08253.x
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  • 8
    Electronic Resource
    Electronic Resource
    Changes of Volatile Compounds, Lactic Acid Bacteria, pH, and Headspace Gases in Kimchi, a Traditional Korean Fermented Vegetable Product (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 68 (2003), 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: Headspace volatiles of Kimchi stored at 5 °C increased over a 7 d period by 20.0% and then decreased from 7 to 27 d by 8.3%. Forty volatile compounds including 18 sulfur compounds were identified in Kimchi. Lactic acid bacteria in Kimchi increased from 3.1 to 4.5 (1 × 108cfu/mL) over a 17-d period and decreased by 40% from 17 to 27 d. As the storage time increased from 2 to 27 d, pH decreased from 4.3 to 3.8, headspace oxygen decreased from 14.3 to 1.3%, and headspace carbon dioxide increased from 27.7 to 45.3%. Enzymatic reactions and chemical oxidations in Kimchi explained the changes of volatile compounds, lactic acid bacteria, pH, headspace oxygen and carbon dioxide.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb08254.x
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  • 9
    Electronic Resource
    Electronic Resource
    Determination of Extinction Corrections in Infrared Analysis of Gaseous Hydrocarbon Mixtures (1946)
    s.l. : American Chemical Society
    Industrial and engineering chemistry 18 (1946), S. 659-661 
    Details
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/i560159a001
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  • 10
    Electronic Resource
    Electronic Resource
    A SURVEY OF ARYLAMINE N-ACETYLTRANSFERASE ACTIVITY IN COMMON FRUITS AND VEGETABLES (1996)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food biochemistry 20 (1996), S. 0 
    Details
    ISSN: 1745-4514
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The N-acetyltransferase activity was determined in 58 common fruits and vegetables. The assay was based on acetylation of 2-aminofluorene or p-amino-benzoic acid, followed by high pressure liquid chromatographic analysis of products and remaining nonacetylated substrate. The highest specific activities were observed in Balsam pear which contained 17.37 ± 1.45 N-acetyl aminofluorene nmole/min/mg protein and 46.27 ± 6.87 N-acetyl p-aminobenzoic acid nmole/min/mg protein. N-acetyltransferase activities within the remaining 57 foodstuffs analyzed ranged from none detected to 3.39 ± 0.72 N-acetyl aminofluorene nmole/min/mg protein and none detected to 32.45 ± 6.55 N-acetyl p-aminobenzoic acid nmole/min/mg protein. This is the first demonstration of acetyl CoA: arylamine N-acetyltransferase activity in common foodstuffs.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4514.1996.tb00571.x
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