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  • 1
    ISSN: 1432-069X
    Keywords: Key words Growth factors ; Pituitary extract ; Keratinocyte ; Prolactin ; Heat shock proteins ; Protein purification
    Source: Springer Online Journal Archives 1860-2000
    Topics: Medicine
    Notes: Abstract Bovine pituitary glands contain one or more factors that are important for keratinocyte proliferation in serum-free culture medium. We used a tissue culture system in which the growth of keratinocytes in basal medium (KBM) containing insulin was dependent upon exogenous growth factors. Using this experimental system, we began to purify and characterize the pituitary factor(s) necessary for clonal growth of human keratinocytes in serum-free medium. Proteins of approximately 150 kDa and 95 kDa bound specifically to living keratinocytes, and we suggest that the 95 kDa protein is a likely novel mitogen. Although prolactin has been previously identified as a pituitary hormone that may act as an in vitro mitogen for keratinocytes, imunoblots indicated that the 95 kDa protein was unrelated to prolactin. Furthermore, the 95 kDa protein showed high homology with a bovine 90 kDa heat shock protein in the limited sequencing of an internal peptide.
    Type of Medium: Electronic Resource
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  • 2
    ISSN: 1431-4630
    Keywords: Key words Deep-freezing ; HPLC ; Organic acids ; Green beans ; Padrón peppers
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract  HPLC (using a C18 column and water at pH 2.2 as the mobile phase) was used to monitor the quantities of oxalic acid (UV detection at 245 nm) and quinic, malic, citric and fumaric acids (UV detection at 215 nm) of deep-frozen (−22 °C) green beans and Padrón peppers over 12 months. Malic, oxalic and citric acid contents decreased considerably in the first month of frozen storage, then oscillated before returning to those one-month levels after 12 months. The amount of fumaric acid increased, most notably in the peppers. Quinic acid was only detected in the peppers; its content also increased. Freezing the vegetables in vacuum-sealed bags did not moderate these changes. Blanching the beans decreased the quantities of all the acids in the vegetable; then, in most cases, values varied similarly to those of the unblanched beans (notably, the citric acid content of the blanched beans doubled during the first 6–8 months of frozen storage, then fell sharply to roughly its initial, post-blanching level). Overall, blanching and then freezing green beans led to greater losses of their organic acids compared to freezing alone.
    Type of Medium: Electronic Resource
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  • 3
    ISSN: 1431-4630
    Keywords: Key words Pigment compounds ; Green beans ; Padrón peppers ; Frozen storage ; Blanching ; HPLC
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract  The amounts of chlorophylls a and b, β-carotene and lutein in green beans, blanched green beans and Padrón peppers, all frozen at −22 °C, were monitored over 12 months by reverse-phase, gradient HPLC (C18 column, visible detection). In unblanched beans, these amounts of the pigments decreased considerably during month 1, but were generally stable during the next 11 months (β-carotene content decreased further in month 2 before stabilizing). Similar results were obtained for blanched beans, but decreases were offset by increases due to blanching (carotenoids) and lipoxygenase deactivation (β-carotene), or enhanced by blanching-induced decreases (chlorophylls). In contrast, the amounts of pigments in frozen Padrón peppers fluctuated around more or less constant values over the 12 months. Freezing in bags sealed under vacuum lead to moderate decreases in chlorophyll a in Padrón peppers and in β-carotene in blanched green beans.
    Type of Medium: Electronic Resource
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  • 4
    ISSN: 1438-2385
    Keywords: Green beans ; Fatty acids ; Blanching ; Vacuum-packing ; Freeze-drying
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract GC-FID was used to monitor changes over time in palmitic, stearic, arachidic, oleic, linoleic and linoleic acid contents of green beans subjected to various preservation treatments. In beans stored in polyethylene bags at −22°C without prior blanching, all fatty acid contents dropped appreciably within the first month of storage, regardless of whether the beans had been hand- or vacuum-packed. In beans which had been freeze-dried then stored at room temperature in an airtight container, polyunsaturated fatty acid contents dropped appreciably only after 2 months.
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  • 5
    ISSN: 1438-2385
    Keywords: Key words Volatile compounds ; Green beans ; Culinary treatments ; Dynamic headspace sampling ; Microwave desorption
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract  The effects of four culinary treatments (steaming and boiling in a covered pot, a pressure cooker or a microwave oven) on the volatile component profile of green beans were evaluated. Volatile compounds in raw and cooked beans were analysed by means of dynamic headspace sampling onto an adsorbent, followed by microwave desorption into a gas chromatograph equipped with a mass spectrometric detector. Twenty-seven compounds were identified, including alcohols, aldehydes, ketones, esters, terpenes, sulphur compounds and alkenes. All of the thermal treatments caused important changes in the volatile compound profile in particular an increase in carbonyl compounds and a decrease in alcohol compounds, most notably in the case of the covered pot. It is concluded that the change in aroma during the cooking of green beans depends on compounds from lipid oxidation as well as compounds from other types of reactions, for instance the Strecker degradation.
    Type of Medium: Electronic Resource
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