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  • Articles: DFG German National Licenses  (7)
  • 1980-1984  (6)
  • 1975-1979  (1)
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  • Articles: DFG German National Licenses  (7)
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Year
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  • 1
    Electronic Resource
    Electronic Resource
    EFFECT OF OVEN HOLDING ON QUALITIES OF FRIED CHICKEN PARTS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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: Eight-piece-cut broiler parts from 907-1134g carcasses were obtained from a processing plant. Parts were flour predusted, battered, and floured again before being fried in a deep-fat fryer. Fried chicken parts were immediately held in an electric oven at 65.6°C. Warner-Bratzler shear values, ultrastructural changes, coating-skin moisture contents, and organoleptic evaluations of the fried parts were measured after 0.25, 1, 2, and 3 hr of holding. Both breast and thigh meat had a change in ultrastructure at different times; however, dark meat became tougher sooner than white meat. Oven holding had a drying effect on the coating-skin portions. Organoleptic scores of coating-skin parts of fried chicken were not affected by holding time within 3 hr, while those for meat parts were affected.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb04119.x
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
    Fulltext
  • 2
    Electronic Resource
    Electronic Resource
    Enzymatic Modification of Fish Frame Protein Isolate (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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: Protein isolate was hydrolyzed with pepsin yielding an approximate degree of hydrolysis of 80%. Frame protein hydrolysates were then employed for plastein synthesis. Enzyme induced plastein was optimized at: (1) pH 5 for pepsin and pH 7 for alpha-chymotrypsin; (2) substrate concentration, 40% w/v; (3) time of incubation, 24 hr; (4) enzyme/substrate ratio, 1:100 w/w. Percent plastein yields of 33.8 and 27.3 were found for pepsin and alpha-chymotrypsin, respectively, when trichloracetic acid was used as the precipitating agent. However, when plastein was precipitated by ethanol, the percent yield was found to be 46 and 40.5 for pepsin and alpha-chymotrypsin, respectively.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb14975.x
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    Paper (German National Licenses)
    Fulltext
  • 3
    Electronic Resource
    Electronic Resource
    Textural Properties of Mozzarella Cheese Analogs Manufactured from Soybeans (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), 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: Mozzarella cheese analogs were produced from soybeans or soy protein products, gelatin, gum arabic and other ingredients. The method for production of the cheese analog consisted of the following: (1) mixing at controlled temperatures to obtain a homogeneous mass, and (2) tempering at a temperature of 4°C for 24 hr. Several analog formulations were evaluated and the factors such as pH, fat content, salt content, influencing textural characteristics were studied with an Instron Universal testing machine and a modified Weissenberg test. The physical and functional properties of the final product were found to be similar to those of natural mozzarella cheese (low moisture part-skim) tested and evaluated with the same experimental methods.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb12742.x
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    YIELDS OF DEEP-FAT FRIED CHICKEN PARTS AS AFFECTED BY PREPARATION, FRYING CONDITIONS AND SHORTENING (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), 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: Eight-piece-cut broiler parts from 2–2.5 lb carcasses were obtained from a processing plant. Parts were either battered and breaded or flour predusted, battered and floured again before being fried in a deep-fat fryer. At the doneness point, the cooking yields of fried chicken decreased with an increase in frying temperature. Overcooking, reduced the yields. Wing parts had higher cooking yields than thigh, breast, and drumsticks. Fried chicken prepared with the flour predust-batter flour method had higher yields than that prepared with the batter-breading method. A slightly higher yield was observed for parts fried in solid shortening than for those fried in liquid shortening. Under the same holding temperature, the weight loss of fried chicken parts, held under heat lamps, was greater than those held in an electric oven.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb03450.x
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    Paper (German National Licenses)
    Fulltext
  • 5
    Electronic Resource
    Electronic Resource
    Changes in Testosterone Hydroxylase Activity in Rat Testis following Administration of 2,3,7,8-Tetrachlorodibenzo-p-dioxin (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Annals of the New York Academy of Sciences 438 (1984), S. 0 
    Details
    ISSN: 1749-6632
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Natural Sciences in General
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1749-6632.1984.tb38362.x
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    Paper (German National Licenses)
    Fulltext
  • 6
    Electronic Resource
    Electronic Resource
    Optimization of Processing Parameters for the Preparation of Flounder Frame Protein Product (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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: Flounder frame was used as a raw material for the preparation of protein product. Processing parameters were evaluated using both fresh and frozen ground frames. The results indicate the following optima: (1) pH of extraction medium, ii; (2) extraction time, 60 min; (3) volume to weight ratio, 10: 1; (4) extraction temperature, 23°C. Isoelectric precipitation was conducted at pH 5 using KCI or H3PO4. Results indicate that NaOH was more effective than Ca(OH)2 in solubilizing frame protein at pH 11. Ground frozen flounder frames gave a 10% decrease in protein extractability when compared to fresh frames using NaOH as the extractant and a 22% decrease when Ca(OH)2 was employed as the extractant. Approximately 70% of the protein is recovered using the NaOH-HCI system.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb13699.x
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    Paper (German National Licenses)
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  • 7
    Electronic Resource
    Electronic Resource
    Responses of pine roots to E-strain ectendomycorrhizal fungi (1983)
    Springer
    Plant and soil 71 (1983), S. 293-297 
    Details
    ISSN: 1573-5036
    Keywords: Ectendomycorrhizae ; E-strain ; Chlamydospores ; Fungal characteristics ; Mycorrhizal synthesis ; Pinus resinosa ; Root morphology
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Summary Cultural characteristics of 6 E-strain fungi were studied and monoxenic mycorrhizal synthesis experiments performed onPinus resinosa with three isolates. Best radial growth of fungi was obtained on potato dextrose agar at pH 6, with northern isolates reaching peak growth rates at 20°C and southern at 24°C. Northern but not southern races grew at 4°C. Mycorrhizae formed on red pine by isolates from New York (NY) and West Virginia (WV) were ectendo- but those by the Mississippi (MISS) isolate were predominantly ecto-. Root systems of seedlings with the WV isolate were coarser with shorter and thicker long-root branches and fewer mycorrhizae than NY and MISS seedlings.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF02182665
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    Paper (German National Licenses)
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