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  • 1
    Electronic Resource
    Electronic Resource
    PALMITIC ACID AND LECITHIN MEASUREMENTS IN AMNIOTIC FLUID (1975)
    Oxford, UK : Blackwell Publishing Ltd
    BJOG 82 (1975), S. 0 
    Details
    ISSN: 1471-0528
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Medicine
    Notes: A method is described for the rapid and quantitative estimation of total amniotic fluid palmitic acid. Palmitic acid and lecithin were measured in 140 samples of amniotic fluid in normal and abnormal pregnancy, and the correIation coefficient between the two parameters was 0–93. It is concluded that amniotic fluid palmitic acid measurements are of value in the prenatal determination of fetal pulmonary maturity.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1471-0528.1975.tb00618.x
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  • 2
    Electronic Resource
    Electronic Resource
    Transfer before delivery on Mersey side: an analysis of the first 140 patients (1983)
    Oxford, UK : Blackwell Publishing Ltd
    BJOG 90 (1983), S. 0 
    Details
    ISSN: 1471-0528
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Medicine
    Notes: Summary. Pregnant women (140) were transferred to the Regional Unit between May 1979 and December 1981 for delivery of preterm infants considered to be at risk. The 144 live infants and seven stillbirths that were delivered had a mean birthweight of 1.37 kg and a mean gestation of 29 weeks; there were nine abortions. In 1980 the uncorrected neonatal survival for very low birthweight infants was significantly better for those transferred before delivery (81%) than for infants born in the Region and not transferred (52%). The survival of very low birthweight infants transferred after delivery was 53%.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1471-0528.1983.tb08920.x
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  • 3
    Electronic Resource
    Electronic Resource
    THE PREPARATION OF HYDROCHLOROPLATINIC ACID BY MEANS OF HYDROGEN PEROXIDE. (1917)
    s.l. : American Chemical Society
    Journal of the American Chemical Society 39 (1917), S. 633-635 
    Details
    ISSN: 1520-5126
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/ja02249a011
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  • 4
    Electronic Resource
    Electronic Resource
    The current use of exogenous surfactants in the newborn (1995)
    Oxford, UK : Blackwell Publishing Ltd
    BJOG 102 (1995), S. 0 
    Details
    ISSN: 1471-0528
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Medicine
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1471-0528.1995.tb11423.x
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  • 5
    Electronic Resource
    Electronic Resource
    Fermentation parameters involved in the production of lactic acid preserved fish-glucose substrates (1987)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 22 (1987), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Lactic fermented fish products are common in South East Asia. The composition and quality of the products vary considerably since they are usually produced on a small scale and the fermentation of the fish-salt-carbohydrate mixtures depends on the natural microflora. A minced fish-salt-glucose system was used to evaluate the factors that favour a rapid lactic fermentation. Studies with Lactobacillus plantarum and Pediococcus pentosaceus indicated that fermentation rates increase in the range 0–5% w/w of glucose or sucrose, whereas increasing the salt concentration from 0 to 6% slows the rate of pH decrease. Conditions of 1% salt and 4% glucose were used for subsequent studies. The nature of the gas atmosphere during incubation had little effect on fermentation rate and chemical modification of the initial substrate pH with lactic, acetic or citric acid did not assist the lactic fermentation. Incubation temperatures of 15, 24, 30 and 37°C were evaluated: the lactic acid bacterial count rarely exceeded the total spoiler count by more than ten-fold during the first 2 days (although it subsequently increased). Consequently the objective of reducing the pH to below 4.5 within the first 2 days was difficult to achieve. The use of cooked fish minces gave only slight changes in the fermentation rate.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb00464.x
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  • 6
    Electronic Resource
    Electronic Resource
    Parameters involved in the production of lactic acid preserved fish-starchy substrate combinations (1987)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 22 (1987), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Preliminary studies based on a minced fish-salt-glucose system indicated that a rapid lactic acid fermentation i.e., pH decrease to less than 4.5 in the first 48 hr proved difficult to achieve. The use of rice or cassava as carbohydrate alternatives were evaluated with or without a 1-day prefermentation (prior to admixing with the fish). Different carbohydrate: fish proportions were studied in the range 20–100% w/w of fish mince. The use of prefermented cassava (20% w/w) resulted in consistent, rapid fermentations; the pH decreasing to less than 4.5 and the lactic acid bacteria (LAB):spoiler ratio exceeding four log cycles of growth within 48 hr. The use of added low-molecular weight sugar (e.g. 2% w/w glucose) in addition to the cassava is necessary to prevent undesirable pH increase after the first 2 days of fermentation. Inoculation studies with the common food pathogens Staphylococcus aureus, Salmonella typhimurium, Clostridium sporogenes and Escherichia coli indicated that these pathogens rapidly disappear during the fermentation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb00465.x
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  • 7
    Electronic Resource
    Electronic Resource
    Residual cyanide concentrations during the extraction of cassava starch (1982)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 17 (1982), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Cassava starch is traditionally extracted on a small scale in many tropical countries. The process consists of wet-milling the washed roots, washing the starch from this milled pulp on vibrating trays or in mixing tanks, sedimenting the starch in wooden canals or concrete tanks and sun-drying the product. This process was analysed during six production runs in two factories. The distribution of cyanide followed a similar pattern in both factories. Most of the cyanogenic glucosides (bound cyanide) in the roots are converted to free cyanide during the milling operation. Between 40 and 70% of the total cyanide appears in the water used to wash the starch from the disintegrated tissue, and between 5 and 10% appears in the fibrous residue used in animal feed. This residue also contains between 12 and 23% of the starch present in the cassava. The eluted starch is allowed to sediment for 1–3 days, after which it contains less than 4% of the cyanide present in the raw material. The dried product contains less than 1% of the quantity of cyanide present in the raw material; the residual concentration is 1–5 p.p.m. The factors involved in the removal of the cyanide during starch extraction are discussed, and their importance to more efficient large-scale processes is indicated.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb00180.x
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  • 8
    Electronic Resource
    Electronic Resource
    The effects of simple processing on the cyanide content of cassava chips (1978)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 13 (1978), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The changes in concentration of free cyanide (non-glycosidic) and bound cyanide (cyanogenic glucosides) in fresh cassava chips during dehydration, boiling or soaking in water were studied. All of these processes rapidly removed free cyanide from the chips, but only 8–12% of the total cyanide is present as free cyanide. Air-drying at four different temperatures showed that 29% of the bound cyanide was removed by drying at 46.5°C; smaller losses were recorded at the higher temperatures. Boiling chips for 25 min removed 55% of the bound cyanide, all of which could be accounted for in the boiling water. Stirring in cold water was ineffective (〈 5% loss after 4 hr) for short periods, but cyanide losses increased after longer periods (50% loss after 18 hr) probably because of the onset of fermentation. These decreases in total cyanide content are smaller than indicated by earlier workers.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb00807.x
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  • 9
    Electronic Resource
    Electronic Resource
    Control of a range of food related microorganisms by a multi-parameter preservation system (1985)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 20 (1985), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Seventy-two process variables, based on a matrix of aw nature of controlling solute, pH, and the addition of sodium citrate and sodium benzoate were examined with a view t o devising a food preservation system for ambient temperatures. Growth of a challenge‘cocktail’ of Staphylococcus aureus, Bacillus subtilis, Pseudomonas aeruginosa, Streptococcus faecalis, Lactobacillus casei and Clostridiurn perfringens, was assessed in a Brain Heart Infusion broth based model system. Each of the controlling factors had an effect on growth. The addition of sodium citrate (2% w /v) and sodium benzoate (2000 mg/I) enhanced the inhibitory effect. Reduction in aw (1.00–0.94) and pH (7.0–5.5) in combination or as separate controlling factors increased any inhibition. Combinations of sodium chloride and glycerol were used as the controlling solute, and increasing the proportion of sodium chloride resulted in suppressed growth, irrespective of any change in aw or pH. Combinations of sodium citrate and sodium benzoate with a pH less than 6.0 and an a, less than 0.95 inhibited any growth during a 42 day incubation period at 37°C, irrespective of the controlling solutes studied.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb00381.x
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  • 10
    Electronic Resource
    Electronic Resource
    Studies of mango processing (1976)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 11 (1976), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: An experimental thin layer drier is described for evaluating foam-mat drying characteristics. Polyglyceryl stearate was found to be the most effective foaming agent for Alphonso mango puree. A stable mango foam could be prepared using this surfactant without prior concentration of the puree or the use of viscosity increasing additives. the dependence of the drying rate on temperature, foaming agent concentration and air flow rate is reported. A readily re-hydrateable powder of 2% moisture content could be produced by drying at 70°C for 20 min. This drying rate compares favourably with earlier studies of the foam-mat drying of citrus concentrate. the vitamin C content of the puree was decreased by 80% during foam-mat drying, and this powder was less acceptable than a product obtained by spray-drying.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00746.x
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