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  • 1
    Electronic Resource
    Electronic Resource
    Antioxidative Activity and Gelling Rheological Properties of Dried Egg White Glycated with a Rare Keto-hexose through the Maillard Reaction (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: : The functional properties of egg white (EW) glycated with a rare D-psicose and 2 alimentary sugars (D-fructose and D-glucose) were investigated. Glycation led not only to the formation of cross-links but also to the formation of antioxidative substances to EW, the extent of which depended on the sugar used, modification, and incubation time. The temporal development of browning and fluorescence of psicose-EW was relatively faster than those of fructose-EW and glucose-EW. The psicose-EW showed the greater 2,3-bis (2-methoxy-4-nitro-5-sulfophenyl)-2H-tetrazolium-5carboxanilide (XTT) reducibility, 2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonic acid radical scavenging activity, and gelling rheological properties. These results indicated that psicose-EW as a food ingredient might have the ability to improve gelling behavior and decrease oxidation reactions during food processing and storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2004.tb10984.x
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  • 2
    Electronic Resource
    Electronic Resource
    Negative-ion formation from positive ion by two-electron transfer from an alkali-metal target (1992)
    [S.l.] : American Institute of Physics (AIP)
    Review of Scientific Instruments 63 (1992), S. 1958-1965 
    Details
    ISSN: 1089-7623
    Source: AIP Digital Archive
    Topics: Physics , Electrical Engineering, Measurement and Control Technology
    Notes: To examine two-electron transfer producing negative ions from positive ions, an apparatus using an alkali-metal target has been developed. Positive ions formed by electron impact in an ion source collided with alkali-metal vapor in a target chamber. Negative ions formed by two-electron transfer have been analyzed with a single-focusing mass spectrometer. Precursor positive ions and product negative ions have been identified from the apparent masses in the negative-ion spectra. Using the target density dependence of the negative-ion intensity, the processes of negative-ion formation were determined to be double-electron transfer in one collision or successive single-electron transfer in two collisions. The cross section of these processes has been estimated from the peak area of positive- and negative-ion spectra and the target density evaluated using the vapor-pressure curve as a function of the temperature of the alkali-metal cell. A cross section for He−-ion formation in the Cs target with successive single-electron transfer have been evaluated to be 1.40×10−30±0.2 cm4 at a collision energy of 2.0 keV, which showed the fair agreement with the values reported by Donnally and Thoeming [Phys. Rev. 159, 87 (1967)]. The double-electron transfer cross section for C2−-ion formation from a C2+ ion with a Cs target has been evaluated as 7.03×10−18±0.1 cm2 at 3.0 keV. For O−-ion formation from O2+ ions, four broad peaks were observed due to the kinetic energy releases at dissociation which were 7.3, 3.4, 1.1, and 0.014 eV at full width at half maximum. Since the kinetic energy releases of the broad peaks corresponded with those by Peterson and Bae [Phys. Rev. A 30, 2807 (1984)], the peak extents have been explained as the dissociations of the excited neutral formed from exothermic neutralization. This two-electron transfer from an alkali-metal target offers a good advantage for the determination of the dissociation mechanism for excited neutral particles by means of the negative-ion detection method.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1063/1.1143311
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  • 3
    Electronic Resource
    Electronic Resource
    Communications-Microbiological Hydroxylation of Steroidal Alkaloids (1961)
    s.l. : American Chemical Society
    The @journal of organic chemistry 26 (1961), S. 4181-4182 
    Details
    ISSN: 1520-6904
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jo01068a651
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  • 4
    Electronic Resource
    Electronic Resource
    Changes in ω-3 Polyunsaturated Fatty Acids in the Chum Salmon Muscle During Spawning Migration and Extrusion Cooking (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 53 (1988), 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 effects of spawning migration and extrusion cooking on o-3 polyunsaturated fatty acids (PUFAs) in chum salmon muscle were studied. Total lipid content in the muscle of the fish during spawning migration was lower than that during feeding migration. However, the content increased to double those in the raw materials by pretreatment of extrusion cooking. Lipids of muscle and outer layer during spawning migration contained higher percentages of docosahexaenoic acid (22:6) than those during feeding migration. Moreover, PUFAs were not lost by extrusion cooking and its pretreatment. These results suggest that production of foods containing a rich amount of W-3 PUFAs is possible by extrusion cooking of the muscle of chum salmon during spawning migration.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1988.tb07809.x
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  • 5
    Electronic Resource
    Electronic Resource
    Combined Effect of pH and Sodium Chloride on the Heat-induced Aggregation of Whole Egg Proteins (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 51 (1986), 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: Heat-induced aggregation of whole egg proteins through various treatment combinations ranging from 70–85°C, pH 2.0–9.0, and NaCl concentrations of 0–3%, was investigated using multiple regression analysis and vertical flat-sheet polyacrylamide gel electrophoresis. The importance of single variable was in the order of temperature, pH and NaCl concentration, and the combined variable of pH and NaCl had a highly significant (p〈0.001) effect on soluble protein content. From the fractional and step-wise aggregation appearances of whole egg proteins in the electrophoretic patterns, the heat stability of main proteins was considered to increase as pH (pH〉5) and NaCl concentration increased.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb13060.x
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  • 6
    Electronic Resource
    Electronic Resource
    Effect of Heat Treatment on Preparation of Colorless Globin from Bovine Hemoglobin Using Soluble Carboxymethyl Cellulose (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 51 (1986), 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 the preparation of colorless globin using soluble carboxymethyl cellulose (CMC) were established by mapping super-sim plex optimization. Response for minimization was calculated using two parameters of heme content and protein recovery. When three factors (initial pH, CMC concentration, and final pH) were used, the minimum response of 15.4 was obtained. However, much lower minimum response (8.6 or 6.2) was obtained by adding urea or by heating in addition to the above three factors. By determining the effects of heating temperature (20–80°C) at different final pH (2.25–3.06), the heme content of globin obtained from heated hemoglobin was remarkably lower (2.65.8%) than from unheated hemoglobin (29.2–70.7%).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb13933.x
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  • 7
    Electronic Resource
    Electronic Resource
    Preparation of blood globin through carboxymethyl cellulose chromatography (1981)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 16 (1981), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: A simple and inexpensive procedure for globin preparation from blood of various animals was developed in order to use globin as human food. Carboxymethyl cellulose was most effective among some cation exchangers tested, although amounts of haemoglobin applied to 1 g of the exchanger should be limited to less than 70 mg. The behaviour of adsorbing haem or haemin to the exchanger could not be explained only by a general theory of ion exchange chromatography. Yields and Fe contents of globin preparations from various haemoglobins by this procedure ranged from 67 to 80% and from 0.008 to 0.03% respectively, except for a chicken haemoglobin sample.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb00999.x
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  • 8
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    Unknown
    Rhodesia: A Hope for Southern Africa (1980)
    Washington D.C., Wash. : Periodicals Archive Online (PAO)
    Policy Review. 11 (1980:Winter) 115 
    Details
    ISSN: 0146-5945
    Topics: Political Science
    URL: http://gateway.proquest.com/openurl?url_ver=Z39.88-2004&res_dat=xri:pao:&rft_dat=xri:pao:article:h334-1980-000-11-000010
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  • 9
    Electronic Resource
    Electronic Resource
    Effect of age on the modification of rat plasma lipids by fish and soybean oil diets
    Amsterdam : Elsevier
    Biochimica et Biophysica Acta (BBA)/Lipids and Lipid Metabolism 836 (1985), S. 390-393 
    Details
    ISSN: 0005-2760
    Keywords: (Rat) ; Age ; Fish oil ; Plasma lipids ; Soybean oil
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Biology , Chemistry and Pharmacology , Medicine , Physics
    Type of Medium: Electronic Resource
    URL: http://linkinghub.elsevier.com/retrieve/pii/0005-2760(85)90144-4
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  • 10
    Electronic Resource
    Electronic Resource
    Age-associated changes in rat plasma lipids, platelet fatty acids and prostacyclin release
    Amsterdam : Elsevier
    Biochimica et Biophysica Acta (BBA)/Lipids and Lipid Metabolism 836 (1985), S. 394-396 
    Details
    ISSN: 0005-2760
    Keywords: (Rat) ; Aging ; Plasma lipid ; Platelet fatty acid ; Prostacyclin release
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Biology , Chemistry and Pharmacology , Medicine , Physics
    Type of Medium: Electronic Resource
    URL: http://linkinghub.elsevier.com/retrieve/pii/0005-2760(85)90145-6
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