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  • 1
    Electronic Resource
    Electronic Resource
    Effects of Variety and Crop Year on Tocopherols in Pecans (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: Alpha-, beta-, gamma-, and delta-tocopherols (α-, β-, γ- and δ-T) were quantified in pecans (seedlings, Desirable, Stuart and Schley) of 2 crop year by using a direct extraction method coupled with normal-phase HPLC. % recoveries of the assay were about 98, 92, 97, and 97 for α-, β-, γ- and δ-T, respectively. Accuracy was excellent with low % CVs for all tocopherols. Overall precision was good except for δ-T, which was not resolved from an unidentified interference. There were significant differences in tocopherol contents among cultivars (p 〈 0.05). No significant difference was observed in α-TE (tocopherol equivalent) between 1998 and 1999 crop year for Stuart and Schley (p 〉 0.05), but α-TE content of Desirable and seedling did vary (p 〈 0.05). γ-T was the predominant tocopherol for all pecan samples ranging from 20.1 to 29.3 mg/100 g. α-, β-, and δ-T occurred in low levels. Tocotrienols were not present. α-TE ranged from 3.3 to 4.2 in the different cultivars.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb10288.x
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  • 2
    Electronic Resource
    Electronic Resource
    Stability of Tocopherols and Retinyl Palmitate in Snack Extrudates (2001)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 66 (2001), 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: : Fish- and peanut-containing half-products were obtained by extruding and drying tocopherol- and retinyl palmitate-fortified mixtures of tapioca starch and minced fish or partially defatted peanut flour (PDPF 60:40, wet basis). Half-products were puffed by deep-fat frying. Vitamins were determined simultaneously at each step of snack production using a direct solvent extraction method. Extrusion significantly reduced the content of tocopherols and retinyl palmitate in both products. Reduction of retinyl palmitate in fish and peanut extrudates during snack production was 48% and 27%, respectively. Final products contained more tocopherol than intermediates because of the high tocopherol content in the frying oil and its uptake.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2001.tb15193.x
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  • 3
    Electronic Resource
    Electronic Resource
    Stability of Retinyl Palmitate During Cooking and Storage in Rice Fortified with Ultra RiceTM Fortification Technology (2000)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 65 (2000), 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: Rice fortified with Ultra RiceTM (UR) containing retinyl palmitate (RP) was tested as a potential vehicle for vitamin A delivery. After UR was mixed with a long grain rice at the ratio of 1 to 99 (w/w), the stability of RP in the rice mixture was studied during cooking and storage for 6 mo. After cooking, the percent retention range of RP was 75 to 87, depending upon the cooking methods. The stability of RP in the rice stored at 2 different temperatures and relative humidities (RH) appeared to be more affected by temperature than RH. Therefore, under tropical conditions, rice fortified with RP might require special handling to avoid significant RP losses.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2000.tb13612.x
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  • 4
    Electronic Resource
    Electronic Resource
    Rapid Liquid Chromatographic Assay of Vitamin E and Retinyl Palmitate in Extruded Weaning Foods (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), 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: Extruded weaning foods were produced using cowpea + corn + soybean + soybean oil (35:50:10:5, w/w) and cowpea + corn + peanut (42:43:15, w/w) by twin screw extrusion and fortified with vitamin premix. A direct solvent extraction method was used to assay fortified α-tocopheryl acetate as the ester to differentiate it from the naturally occurring alcohol for accurate assessment of total vitamin E activity. The fortified retinyl palmitate was assayed from the same extraction and assayed as the more stable ester with the same LC conditions after changing the detection wavelengths. Using direct solvent extraction, analytical values of vitamin E homologs in extruded products were higher than those values from saponification.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb12261.x
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  • 5
    Electronic Resource
    Electronic Resource
    Effect of Peanut Butter Manufacture on Vitamin E (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: : The effect of peanut butter manufacture on vitamin E originating from raw peanuts (Arachis hypogaea L., runner-type) was determined. Tocopherols were quantified by normal-phase high-performance liquid chromatography. No significant differences were observed in tocopherol (T) values between 1998 and 1999 crop raw peanuts or between raw peanuts and peanut butter except for γ-T (P 〉 0.05). Oil and stabilizer added to the roasted peanuts during peanut butter processing provided 4% of α-T in the finished peanut butter. Retention of total tocopherols during peanut butter manufacture was 95%. Mean α-T values (mg/100 g) of commercial peanut products ranged from 12.3 (peanut oil) to 4.1 (dry roasted peanuts).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb05748.x
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  • 6
    Electronic Resource
    Electronic Resource
    EFFECTS of FILM OVERWRAPPING, VACUUM PACKAGING and VACUUM SKIN PACKAGING ON PSYCHROTROPHIC COUNTS and CHEMICAL CHANGES of ICED CHANNEL CATFISH (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 16 (1992), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Microbial and chemical changes during iced storage of fillets from channel catfish (Ictalurus punctatus) with film overcropping, vacuum packaging, or vacuum skin packaging were determined by psychrotophic plate counts, thiobarbituric acid (TBA), free fatty acid, pH, and ammonia production. Vacuum-packaged fish had significantly lower (p 〈 0.05) psychrotrophic bacteria counts than overwrapped fish. A significantly higher free fatty acid content was also observed after week two in overwrapped samples. However, vacuum-packaged catfish had the same pH, TBA number, and ammonia production as overwrapped fish on the sampling days throughout three weeks of storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1992.tb00202.x
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  • 7
    Electronic Resource
    Electronic Resource
    DATA BANK PROXIMATE AND WATER SOLUBLE VITAMIN COMPOSITION OF GRAPEFRUIT AND ORANGES (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 11 (1987), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The proximate composition and water soluble vitamin content of Tenas Ruby Red grapefnrit, Florih pink grapefnrit and Florih oranges was determined. Niacin, thiamin, vitamin B6 and total folacin were signijicantly (α= 0.01) higher in Florih pink grapefnrit than in Texas Ruby Red grapefnrit. Ribojlavin, free folacin and total pantothenic acid were signijicantly (α= 0.01) higher in the Texas Ruby Red variety. Ribojlavin and total pantothenic acid were significantly (α= 0.01) higher in oranges sampled at a marketing time representing maximum availability to the consumer while free pantothenic acid concentration was signijicantly (α= 0.01) higher in oranges sampled near minimum availability. Although some differences were observed between values obtained and those reported in Handbook 8–9, mean values approximated those previously reported.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1987.tb00038.x
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  • 8
    Electronic Resource
    Electronic Resource
    COMPUTER CODES AND THEIR APPLICATION A MICROCOMPUTER BASED ALGORITHM FOR QUANTITATIVE DETERMINATION OF VITAMINS FROM TURBIDIMETRIC METHODS (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 11 (1987), S. 0 
    Details
    ISSN: 1745-4549
    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.1745-4549.1987.tb00037.x
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  • 9
    Electronic Resource
    Electronic Resource
    Simplified Extraction Procedure and HPLC Determination for Total Vitamin E and β-Carotene of Reduced-Fat Mayonnaise (2001)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 66 (2001), 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 simple, rapid procedure using direct solvent extraction and liquid chromatography was developed for the simultaneous determination and identification of α-tocopheryl acetate, β-carotene and tocopherols in reduced-fat mayonnaise. The method used a zero-control reference material (ZRM) (made in-house from olive oil and eggs) for accuracy determination. The vitamins and β-carotene were quantified by fluorescence and photodiode array detectors, respectively. The overall % recoveries (mean±S.D.)(n=5) for β-carotene, α-tocopheryl acetate, α-tocopherol, γ-tocopherol and δ-tocopherol were 101.4±1.4, 99.0±4.2, 102.0±3.6, 101.3±4.4 and 101.9±6.2, respectively. The method differentiates between natural and synthetic forms of vitamin E for accurate assessment of vitamin E biological activity. Comparative assays were performed using both direct solvent extraction and saponification.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2001.tb15585.x
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  • 10
    Electronic Resource
    Electronic Resource
    Human milk ribonuclease
    Amsterdam : Elsevier
    BBA - Enzymology 615 (1980), S. 381-391 
    Details
    ISSN: 0005-2744
    Keywords: (Human milk) ; Base specificity ; RNAase
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Biology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1016/0005-2744(80)90505-7
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