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  • 1
    Electronic Resource
    Electronic Resource
    Effect of packaging and storage on the keeping quality of pickled quail eggs (1989)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 24 (1989), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Storage stability of quail eggs pickled in 50% vinegar solution and subsequently stored in glass jars with pickling solution or in flexible pouches without the solution at mean ambient (24°C, 58% RH) and refrigeration (5°C, 80% RH) temperatures was investigated. Pickle solution, egg white and yolk reached equilibrium pH (4.26–4.31) within 2 and 5 days of ambient and refrigeration storage, respectively. Eggs lost up to 12.2 and 8.8% of their weight within 48 h of ageing under ambient and refrigeration storage, respectively. Polypropylene (PP)-packed pickles suffered maximum weight loss followed by high-density polyethylene (HDPE)-packed eggs; losses were negligible in polyester/foil/polyethylene (PFP) laminate-packed samples. A decrease in phosphatidyl choline and phosphatidyl ethanolamine with simultaneous increase in lysophosphatidyl choline and lysophosphatidyl ethanolamine plus sphingomyelin occurred in pickled eggs during storage. Thiobarbituric acid (TBA) value increased and sensory quality declined with storage time. Aerobic plate counts remained fairly low throughout storage. HDPE (84 μm) was found to be an economic and efficient alternative packaging to glass jar for storage of pickled eggs without the pickle solution for up to 4 and 12 months of ambient and refrigerated storage, respectively.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb00646.x
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  • 2
    Electronic Resource
    Electronic Resource
    KINETICS OF OXYGEN UPTAKE IN LIQUID FOODS (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), 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: An important consideration in the investigation of liquid food quality degradation by oxidative reactions is the kinetics of oxygen uptake. The purpose of this research was to investigate oxygen uptake rates in a liquid food during storage. A commercially prepared infant formula was used as the model system. The influence of three variables (light intensity, storage temperature and initial concentration of dissolved oxygen) on the rate of oxygen uptake was determined. Results of the study indicated that the oxygen uptake in liquid foods follows fist order rate kinetics during the first 24 hr of storage. In the range of 0–4300 lux, it was found that the rate of oxygen uptake increases linearly with increasing light intensity. The rate of oxygen uptake at three different levels of initial dissolved oxygen from 1 mg/liter to nearly saturation showed that the rate of oxygen uptake increases linearly with increasing initial dissolved oxygen concentration. The influence of temperature on rate of oxygen uptake indicated that the Arrhenius equation could be used to describe the relationship.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00607.x
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  • 3
    Electronic Resource
    Electronic Resource
    HEATING OF CANNED FOOD IN FLUIDIZED SILICA SAND (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: The primary objective of this study was to determine the convective heat transfer coefficient which could be expected in a fluidized bed retort when the heating medium was air fluidized silica sand. An average heat transfer coefficient of approximately 329 W/(m2C) was experimentally determined. Curves for heating conduction and convection type foods in a fluidized bed and a rotary steam retort are compared.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb10050.x
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  • 4
    Electronic Resource
    Electronic Resource
    .alpha.- And .beta.-alkyl substituted cinnamates as pyrethrum synergists (1977)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 25 (1977), S. 1401-1404 
    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/jf60214a053
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  • 5
    Electronic Resource
    Electronic Resource
    THE APPLICATION OF VHF MEASUREMENTS TO EARTHQUAKE PREDICTION (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Geophysical prospecting 33 (1985), S. 0 
    Details
    ISSN: 1365-2478
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Geosciences , Physics
    Notes: The use of Very High Frequency measurements applied to the detection of the variation in dielectric constant as a precursor to earthquakes is examined. It is concluded that such a technique is feasible and that the installation of source and sensor in separate deep boreholes provides a suitable environment for this type of study. The boreholes could also be used for a considerable range of other types of instrumentation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2478.1985.tb01361.x
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  • 6
    Electronic Resource
    Electronic Resource
    MODELLING HEAT TRANSFER IN FOODS USING THE FINITE-ELEMENT METHOD (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food process engineering 1 (1977), S. 0 
    Details
    ISSN: 1745-4530
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4530.1977.tb00170.x
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  • 7
    Electronic Resource
    Electronic Resource
    KINETIC ANALYSIS OF LIGHT-INDUCED RIBOFLAVIN LOSS IN WHOLE MILK (1975)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 40 (1975), 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
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1975.tb03761.x
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  • 8
    Electronic Resource
    Electronic Resource
    Polarographic studies of indium(III) complexes with some disubstituted pyridines (1977)
    Springer
    Monatshefte für Chemie 108 (1977), S. 361-366 
    Details
    ISSN: 1434-4475
    Source: Springer Online Journal Archives 1860-2000
    Topics: Chemistry and Pharmacology
    Notes: Abstract Complex formation of indium(III) with three disubstituted pyridines, viz., 2,3-dihydroxypyridine, 2-amino-3-hydroxypyridine and 3-hydroxypyridine-2-thiol has been studied polarographically (μ=0.1; temp.=25±0.1°C). All the systems show reversible electrode behaviour.DeFord andHume method as modified byIrving has been applied for determining composition and stability constants. Distribution of different species as a function of ligand concentration has been calculated and shown graphically.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00901988
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  • 9
    Electronic Resource
    Electronic Resource
    Whistlers recorded at Varanasi (1977)
    [s.l.] : Nature Publishing Group
    Nature 266 (1977), S. 40-41 
    Details
    ISSN: 1476-4687
    Source: Nature Archives 1869 - 2009
    Topics: Biology , Chemistry and Pharmacology , Medicine , Natural Sciences in General , Physics
    Notes: [Auszug] It is well known that the global thunderstrom activity is at a maximum at the temperate latitude and decreases with increasing latitudes7. The parameters or mechanisms controlling the guidance of thunderstorm-generated low-frequency waves are less effective at low latitude, however, which seems to ...
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1038/266040a0
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  • 10
    Electronic Resource
    Electronic Resource
    Detection and estimation of components of genetic variation for some metric traits in tomato (Lycopersicon esculentum Mill) (1985)
    Springer
    Theoretical and applied genetics 70 (1985), S. 80-84 
    Details
    ISSN: 1432-2242
    Keywords: Genetic variation ; Metric trait ; Tomato ; Triple test cross
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology
    Notes: Summary Sixty families from two tomato triple test crosses (S120 x EC61747 and EC31513 x ‘Tusa Ruby’) were raised in complete randomized blocks in two replications and two environments (two fertilizer levels). Jinks and Perkins' (1970) analysis was used to detect and estimate the additive, dominance and epistatic components of genetic variation for flowering time, maturity period, number of branches per plant, final height, shape index of fruit, locule number, number of fruits per plant, yield per plant and weight per fruit. The j & 1 type epistasis was more important than the i type epistasis in the first cross, while in the second cross the two components of epistasis played almost equal roles in the control of characters studied. Both the D (additive) and H (dominance) components were significant for most of the characters in both crosses and in both the environments. The D component was relatively more important than the H component in the first cross, while the situation was just the reverse in the second cross. Dominance was directional in 8 out of 36 cases. Ambidirectional dominance was observed in 27 cases. A real absence of dominance was observed in one case only.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00264486
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