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  • 1
    Electronic Resource
    Electronic Resource
    Amsterdam : Elsevier
    Food Chemistry 40 (1991), S. 263-270 
    ISSN: 0308-8146
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
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  • 2
    ISSN: 1432-1777
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Medicine
    Type of Medium: Electronic Resource
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  • 3
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food biochemistry 15 (1991), S. 0 
    ISSN: 1745-4514
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Pectinesterase (EC 3.1.1.11) was extracted from peaches (Prunus persica) and partially purified by preparative free solution isoelectric focusing. On SDS-PAGE gels, protein bands at 36.3 and 33.9 kilodaltons represented the major bands; minor bands were observed at 108.4, 40.7, and 17.0 kilodaltons. The pH optimum for pectinesterase activity in the partially purified extract was 8.0. The enzyme was stable at 30°C for 30 min between pH values of 5 and 8. Peach pectinesterase is stable when heated at 55°C for 5 min in 0.1 M NaCl, 50 mM sodium phosphate, pH 7, buffer. However, residual activity decreased to 23% of 65°C for 5 min and was inactivated at 70°C for 5 min. The energy of activation of peach pectinesterase was determined to be 34, 600 J/mol °K. The Q10 between 30°C and 60°C was estimated to be 1.5–1.6.
    Type of Medium: Electronic Resource
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  • 4
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food biochemistry 16 (1992), S. 0 
    ISSN: 1745-4514
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Red Globe peaches were harvested at the threshold-mature stage and either stored at OC after preripening at 20C for 48 h or stored directly at 2C. Total pectin increased from 7.49 mg/g fresh weight in the threshold-mature sample to 10.21 mg/g in pre-ripened fruit stored at OC and 12.83 mg/g in fruits stored directly at 2C. Depending on extraction and storage protocol, between 26% and 73% of total pectin was solubilized. Chelator-soluble fractions had a low degree of esterification (DE ca. 20%), whereas other fractions were highly methylated (DE ca. 56% to 74%). Average DE did not vary between samples. DEAE-cellulose chromatography revealed an uneven distribution of methoxyl groups. Two prominent peaks were observed in chromatograms of chelator-soluble extracts from threshold-mature fruit and fruit stored directly at 2C. One peak was observed in chelator-soluble pectin from preripened fruit stored at OC.
    Type of Medium: Electronic Resource
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  • 5
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 22 (1999), S. 0 
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Fresh split chicken breasts were injected with 5% sodium acid pyrophosphate (SAPP), 5% sodium tripolyphosphate (STPP), 2.5% Genu pectin (GENU), or the combination of 5% SAPP with 2.5% GENU and 5% STPP with 2.5% GENU. Calcium lactate (0.1 M) solution was sprayed on the surface of chicken marinated in pectin. Marinated samples were stored at 4C for 7 days to evaluate changes in the psychrotrophic bacterial count and quality. STPP injected chicken breast had highest (α=0.05) marinade pickup, net weight increase, cook yield and moisture content. SAPP injected chicken had intermediate marinade pickup, but lowest retention in the muscle among all treatments. Marinades with pectin or pectin combined with phosphate had lower pickup but higher marinade retention compared with SAPP injected breasts. The water holding capacity (WHC) of STPP and GENU injected cooked chicken breast was higher than SAPP injected samples or control. All marinated chicken breasts had significantly lower shear force than noninjected control. Neither phosphate nor pectin had a significant influence on microbial activity of marinated chicken.
    Type of Medium: Electronic Resource
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  • 6
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 22 (1999), S. 0 
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effect of time of cut-up and needle injection of phosphate marinades into poultry was evaluated. Poultry were collected after the chiller, cut and needle injected immediately with phosphate containing marinade, or needle injected after 5 h. Whole birds were aged 5 h before cut-up and needle injection as a control. The percentage weight gain and the percentage net weight increase was less for poultry which was cut or needle injected without aging, but varied depending on marinade composition. Cook yield was not affected by time of cut-up or needle injection of marinade. No differences in tenderness and juiciness between treatments were detected by untrained or trained panelists (p〈0.05).
    Type of Medium: Electronic Resource
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  • 7
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 61 (1996), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Grapefruits, tangerines and several orange cultivars were evaluated for total and thermostable pectinesterase (TS-PE) activity. Juices were extracted with a Fresh'n SqueezeTM Multi Fruit Juicer. Variation in total pectinesterase (PE) and TS-PE was not significantly different between cultivars. No significant contribution by traditional quality control parameters (%pulp, °Brix, % acid, pH), to total PE or TS-PE was observed. Positive correlations were observed between TS-PE and total PE, when expressed on a pulp (0.669) or soluble solids (0.624) basis.
    Type of Medium: Electronic Resource
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  • 8
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 58 (1993), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Polymerization of beef actomyosin was induced by addition of transglutaminase. The relative intensity analyzed by densitometry after sodium dodecyl sulfate polyacrylamide gel electrophoresis indicated that bands containing the polymerized myosin increased from 10.1 ± 2.2% to 20.7 ± 3.5% while the myosin monomer band decreased from 20.9 ± 3.4% to 13.0 ± 2.7% as the reaction time extended from 10 to 120 min at 35°C. Polymerization of actomyosin induced by transglutaminase resulted in gelation of the actomyosin that was visualized by confocal laser scanning microscopy.
    Type of Medium: Electronic Resource
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  • 9
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Thermostable pectinesterase was estimated to represent 98% of total activity extracted from Marsh grapefruit pulp by 1M NaCl without pH adjustment or 17% when extracted with 1M NaCl, 0.25M Tris-Cl- pH 8.0. Total units of pectinesterase solubilized were less in 1M NaCl at endogenous pH values than at pH 8.0, but total thermostable pectinesterase units remained constant. No conversion of thermostable to heat sensitive isozymes was observed. Preparative isoelectric focusing indicated that most activity focused at alkaline pH values. The constant specific activity suggested co-migration of basic proteins.
    Type of Medium: Electronic Resource
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  • 10
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Microbial, enzymatic, and chemical comparisons were made on orange juice stored at 4°C without pasteurization, with light pasteurization (66°C, 10 sec) directed at vegetative microorganisms, and with full pasteurization (90°C, 60 sec) directed at the heat stable isozyme of pectinesterase. Effects of oxygen-barrier and nonbarrier packaging were also examined. Oxygen-barrier packaging did not benefit unpasteurized juice. However, lightly and fully pasteurized juices in barrier cartons exhibited lower microbial counts, greater ascorbic acid retention, and apparent slowing of cloud loss by the third week of storage. During the first 22 days storage, microbial, cloud, sugar, and ascorbic acid values for lightly pasteurized juice were similar to those of juice receiving full pasteurization.
    Type of Medium: Electronic Resource
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