The biological preparation of aflatoxins was accomplished by
culturing the mold Aspergillus flavus on various media. Aflatoxin
was isolated by chloroform extraction of the culture, and purified
by column fractionation and crystallization. Rice, wheat, soya bean,
peanut and YES media were found to give high yields of aflatoxin. It
was...
The aflatoxins, carcinogenic and toxic mold metabolites
of Aspergillus flavus, were isolated and determined
in cottonseed meal and other feedstuffs. This new
quantitative method uses an acetone soxhlet extraction to
remove the toxins from the defatted meal. The residual
triglycerides, phospholipids and pigments were removed
from the acetone by filtration...
Malonaldehyde, a three carbon dialdehyde, is one of the numerous
carbonyl compounds associated with oxidative deterioration of
food lipids. It is assumed to be formed as a product of lipid autoxidation
occurring according to the generally accepted free radical
mechanism. This compound is of great interest because of its potential...
The quality of radiation-pasteurized halibut stored at 34°F
was evaluated subjectively and objectively over a period of 18 weeks.
Results of flavor evaluation and chemical analyses showed that the
storage life of halibut irradiated at 0.50, 0.75 and 1.00 megarad was
extended more than threefold. Although irradiated samples were
consistently...
Pasteurization radiation offers a new means of extending the
refrigerated storage life of foods. This procedure avoids many of
the undesirable changes which result when sterilization radiation is
used and still eliminates most of the spoilage organisms.
Shrimp was treated with 5 ppm chlortetracycline and subjected
to pasteurization levels of...
The lipid composition of swine is characteristic of the species
and is also a reflection of their dietary history. Other investigators
have established that the physical properties and composition of
swine depot fat may be altered by variation of the dietary lipid.
Dietary regimens employing vegetable oil-bearing materials and
their...
The use of gas chromatography for the separation, comparison,
and subsequent identification of flavor volatiles from food
products has proven highly successful in recent years. The
development of various techniques for the concentration of the
volatiles before gas chromatographic analysis has greatly extended
the use of this important analytical tool....