Library

X
feed icon rss

Your email was sent successfully. Check your inbox.

An error occurred while sending the email. Please try again.

Proceed reservation?

Export
Filter
  • Articles: DFG German National Licenses  (17)
  • 1990-1994  (9)
  • 1985-1989  (6)
  • 1970-1974  (2)
Source
  • Articles: DFG German National Licenses  (17)
Material
Years
Year
Keywords
  • 1
    Electronic Resource
    Electronic Resource
    POSTHARVEST QUALITY AND SENSORY ATTRIBUTES OF ‘BYRONGOLD’ AND ‘RUBYSWEET’ PLUMS (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 15 (1992), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Fruit from two new cultivars of plums, ‘Byrongold’ and ‘Rubysweet’ were harvested at three maturities. Maturity one and two were ripened for three and six days at 20C and 85% relative humidity to determine fruit quality characteristics during storage. Plums were separated into three maturity categories by delayed light emission. Fruit size, weight, hue angle, flesh firmness, soluble solids and concentration of sugars, organic acids and sensory attributes were determined to evaluate stroage quality of the fruit. Significant differences were found between cultivars for sucrose, glucose, fructose and sorbitol. Sugar concentrations varied within the same cultivar by maturity and storage times. In general, acid levels decreased as plums ripened. Panelists preferred “Byrongold” ripened for three days for tartness and juiciness and “Byrongold” ripened for six days for sweetness. “Rubysweet” ripened for three days was preferred for sweetness, tartness and juiciness. Significant differences were found in peel bitterness between cultivars and days ripened. Unripened maturity 2 ‘Byrongold’ and unripenedd maturity 3 ‘Rubysweet’ had the highest peel bitterness. Hedonic scores showed ‘Rubysweet’.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.1992.tb00986.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 2
    Electronic Resource
    Electronic Resource
    EFFECT OF COLD STORAGE ON THE QUALITY CHARACTERISTICS OF ‘AU-RUBRUM’ PLUMS (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 14 (1991), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effect of cold storage (0°C) and maturity on the physical, chemical and sensory characteristics of plums (cv. ‘AU-Rubrum’) was determined. The size, weight, soluble solids and total sugar contents of the more mature fruit were significantly higher (P〈0.05) and the “L” and hue angle were significantly lower (P〈0.05) than plums in the less mature class. ‘AU-Rubrum’ fruit contained glucose, fructose and sorbitol but had no sucrose. Artificially ripening fruit at 20°C had a significant effect (P〈0.01) on all color values for both maturity 1 and 2 fruit. The titratable acidity and sugar contents of the fruit ripened at 20°C were lower for ripened than for unripened fruit. Storage of the plums at 0°C for 5 weeks followed by subsequent ripening at 20°C had no significant effect on physical, chemical or sensory characteristics. Data indicate that ‘A U-Rubrum’ plums which have one-half red ground color (maturity 1) will develop full color and complete the normal ripening process. Data also indicate that the plums can be stored for at least 5 weeks at O°C without loss of quality and that the cultivar has potential for shipping to distant markets.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.1991.tb00052.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 3
    Electronic Resource
    Electronic Resource
    Enhanced electron stochasticity from electrostatic waves in a sheared magnetic field (1987)
    [S.l.] : American Institute of Physics (AIP)
    Physics of Fluids 30 (1987), S. 1059-1072 
    Details
    ISSN: 1089-7666
    Source: AIP Digital Archive
    Topics: Physics
    Notes: Electron motion in a single electrostatic wave in a sheared magnetic field is shown to become stochastic in the presence of a second wave at an amplitude well below that obtained from the overlapping pendulum resonance approximation. The enhanced stochasticity occurs for low parallel velocity electrons for which the parallel trapping motion from eE(parallel)/m interacts strongly with the E×B trapping motion due to the presence of magnetic shear. The single-wave particle motion is given by a two-parameter family of one-degree-of-freedom Hamiltonians which bifurcate from a pendulum phase space to a topology with three chains of elliptic and hyperbolic fixed points separated in radius about the mode-rational surface. In the presence of a perturbing wave with a different helicity, electrons in the small parallel velocity regime become stochastic at an amplitude scaling as the fourth root of the wave potential. The results obtained for stochastic motion apply directly to the problem of the diffusion of electrons in drift waves.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1063/1.866520
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 4
    Electronic Resource
    Electronic Resource
    CHANGES IN QUALITY CHARACTERISTICS DURING PEACH (CV. ‘MAJESTIC’) MATURATION (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 14 (1991), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Changes in the physical, chemical and sensory characteristics of peaches (cv. ‘Majestic’) were determined. Size, weight, ground color “a” values and SS/TA ratio increased significantly with increased degree of maturity; whereas, firmness, DLE, hue angle, titratable acidity, quinic acid, and citric acid decreased significantly. Malic acid increased significantly with maturity up to grade 5 then significantly decreased. In general sucrose content and total sugars increased through grade 6 and then decreased for tree ripe fruit. Sensory evaluation results showed no significant differences among maturity grades for sweet, sour, juice and overall peach flavor attributes. However, grade 1 and 2 fruit had lower scores for sweet and overall peach flavor attributes and tended to be more sour than grades 3–6 and tree ripe fruit. Correlation coefficients between maturity grade and all the selected quality parameters, except for the sour flavor attribute, were significant at the 1% level. DLE had the highest correlation with maturity grade followed by ground color “a” value, SS/TA ratio and firmness.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.1991.tb00061.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 5
    Electronic Resource
    Electronic Resource
    Structural studies of poly(N-vinylimidazole) complexes by infrared and Raman spectroscopy (1985)
    s.l. : American Chemical Society
    Macromolecules 18 (1985), S. 63-67 
    Details
    ISSN: 1520-5835
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology , Physics
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/ma00143a010
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 6
    Electronic Resource
    Electronic Resource
    Comparison of the volatile compounds from several commercial peach cultivars (1990)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 38 (1990), S. 234-237 
    Details
    ISSN: 1520-5118
    Source: ACS Legacy Archives
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jf00091a051
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 7
    Electronic Resource
    Electronic Resource
    A dental survey of Tibetan children in Dharamsala (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Community dentistry and oral epidemiology 17 (1989), S. 0 
    Details
    ISSN: 1600-0528
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Medicine
    Notes: Abstract – Since their exodus in 1959 about 100 000 Tibetans have settled in disparate communities in northern India and Nepal. This study describes the dental health of 243 Tibetan children in Dharamsala, in the State of Himachal Pradesh, India. Only 20% of 6-yr-olds were caries-free in the primary dentition while 96.9, 53.3, and 22.4% of 6, 12, and 15-yr-olds were caries-free in the permanent dentition respectively. The DMFT of 12-yr-old children was 1.1, while 15-yr-old children had a DMFT of 3.1. While plaque and calculus were present in many sextants, there was little intense gingivitis and signs of advanced periodontal diseases were rarely present. Almost no dental care had been received. Appropriate dental health promotion activities are discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1600-0528.1989.tb01826.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 8
    Electronic Resource
    Electronic Resource
    CHEMICAL COMPOSITION OF THE SEED OF SUNFLOWER HYBRIDS AND OPEN POLLINATED VARIETIES (1971)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 36 (1971), 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: SUMMARY— The seed of high oil hybrids and open pollinated sunflower varieties from experimental plantings at nine locations in six southern states in 1969 was analyzed for moisture, crude protein, total oil and fatty acid composition. Total oil content ranged from 28.8–44.7% with an average of 35.3% for hybrid varieties and 39.5% for open pollinated varieties. The crude protein ranged from 16.9–25.1%. All the introductions mere relatively low in palmitic and stearic acids. Small amounts of palmitoleic, linolenic, arachidic, behenic and lignoceric acids were present in all samples. Oleic acid ranged from 33.4–62.7% and linoleic acid from 27.3–54.2%. The average oleic and linoleic acid content of the open pollinated varieties at the nine locations was 46.6 and 41.6%, respectively, as compared to 49.4 and 39.6% for the hybrids. The linoleic acid content of sunflower oil varied inversely with temperature during development of the seed. The oil of the sunflowers grown at the warmer locations and at the lower latitudes had a lower linoleic acid content than of those grown at somewhat cooler locations and higher latitudes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1971.tb15549.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 9
    Electronic Resource
    Electronic Resource
    Ripening and Cold Storage Changes in the Quality Characteristics of Nonmelting Clingstone Peaches (FLA 9-20C) (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), 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: Minolta “a” values, SS/TA ratio, sucrose, total sugar contents, and sweet sensory scores increased significantly with increased degree of maturity of unripened peaches. Firmness, Minolta “L” values, hue angle, TA, sorbitol, green and sour flavor attributes, and peach complex and fruity/ester aromas decreased significantly with maturity. Maturity 1 and 2 peaches stored for 8 wk at 0° C and subsequently ripened showed no significant change in physical characteristics except for firmness which increased at 8 wk storage. Maturity 1 and 2 peaches could be ripened at 20° C for up to 15 days and stored at 0° C for 8 wk without notable change in quality.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb05517.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 10
    Electronic Resource
    Electronic Resource
    Sensory Descriptive Analysis of cv. Cresthaven Peaches-Maturity, Ripening and Storage Effects (1993)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 58 (1993), 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: Peaches (cv. Cresthaven), at three maturity grades (IM-immature, TM-threshold mature, and MA-mature), were evaluated by a trained descriptive analysis panel before and after ripening at 20°C and 85% relative humidity (RH) and after storage at 0°C, followed by ripening. Variable Cluster Analysis indicated 4 clusters (CL) of attributes that explained 〉 70% of the variation in the data. CL-I (green, hardness, fracturability) distinguished IM and TM fruit at harvest. CL-II (peachy, sweet, fruity, juiciness) showed that IM ripened fruit did not attain a comparable intensity of these notes as did ripened TM or MA fruit. Intensity of flavor changes due to ripening and storage depended on maturity of fruit when it was harvested.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1993.tb03238.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
Close ⊗
This website uses cookies and the analysis tool Matomo. More information can be found here...