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  • 1980-1984  (18)
  • 1920-1924
  • 1983  (18)
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Material
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  • 1980-1984  (18)
  • 1920-1924
Year
Keywords
  • 1
    Electronic Resource
    Electronic Resource
    Energetic charged particle erosion of ices in the solar system (1983)
    s.l. : American Chemical Society
    The @journal of physical chemistry 〈Washington, DC〉 87 (1983), S. 4218-4220 
    Details
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology , Physics
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/j100244a048
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Moisture Loss in Tray-Packed Fresh Fish During Eight Days Storage at 2°C (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Effects of moisture loss in tray-packed fresh fillets of Flounder (Pogonias cromis), Red Snapper (Litjanus blackfordii), Croaker (Micropogon undulatus) and Ocean Perch (Sebastes marinus) were studied. The fish, purchased from seafood suppliers and processed into fillets at their prospective plants, were packaged in plastic foam trays lined with absorbent pads, overwrapped, and subsequently stored at 2°C (35.6°F) for 8 days. Gross and net weights decreased whereas the percent drip increased for all fish during storage. Except for croaker, the total moisture content remained virtually unchanged for all fillets during storage. The acceptability of all fillets decreased as the Trimethylamine-Nitrogen concentrations increased.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14815.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Modified Atmosphere Storage of Dungeness Crab (Cancer magister) (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: A modified atmosphere (MA) of 80% CO2 and 20% air coupled with refrigerated storage was effective in extending shelf life of cooked whole Dungeness crab. Aerobic plate counts were lower over the storage period tested (25 days) for samples held in MA compared to controls held in air. Tissue pH decreased in MA samples, but increased in samples held as air controls (AC). There were significant differences in redox potential between groups, but these did not appear large enough to affect bacterial growth. Trimethylamine and ammonia values were similar for 14 days, then became higher in controls. There were no differences between treatment groups in thiobarbituric acid values, in textural properties as determined by Instron or in reflectance measurements. After removal from MA storage, the crab had a microbial shelf life that mimicked that of a fresh product.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb10745.x
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    Development of High-Protein Low-Cost Nigerian Foods (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Nigerian foods, akara, chin-chin, and puff-puff, were supplemented with full-fat cottonseed, defatted cottonseed, peanut, sesame or soybean flours. The foods were evaluated using a nine-point Hedonic scale by African and non-African panels. Foods were evaluated for appearance, texture, absence of greasiness, palatability and overall acceptability. The African panel rated all food products for all characteristics significantly (P=0.001) higher than the non-African panel. Protein quality evaluations indicated that full-fat cottonseed, defatted cottonseed and defatted peanut flours could be used to increase the quantity and quality of protein in traditional Nigerian foods.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14827.x
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  • 5
    Electronic Resource
    Electronic Resource
    Nutritional Quality of Raw, Precooked and Canned Albacore Tuna (Thunnus alalunga) (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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 nutritional quality of raw, precooked and canned tuna was assessed by determining the total amino acids, in-vitro protein digestibility, Computed Protein Efficiency Ratio (C-PER), Tetrahymena Relative Protein Value (RPV), and fluorodinitrobenzene reactive lysine, together with selected vitamin and mineral assays. Amino acid composition, in-vitro protein digestibility, C-PER and Tetrahymena RPV remained almost the same for the raw, precooked and canned tuna. The percent retention of FDNB-reactive lysine was 91% for the precooked tuna and 80–85% for canned tuna. Thiamin retention for the canned tuna was about 5%, while niacin and riboflavin ranged from 71–73% and 49–50% respectively. The values for Cu, Fe, K, and Ca were significantly lower in canned tuna.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14854.x
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  • 6
    Electronic Resource
    Electronic Resource
    High Vacuum Flame Sterilization of Canned Diced Tuna: Preliminary Process Development and Quality Evaluation (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: A preliminary study of the potential of high vacuum flame sterilizing canned diced tuna was carried out. The investigation included inoculated experimental sighting packs study at five process levels, and comparative assessment of the physical, chemical and nutritional property of the raw, precooked, high vacuum flame sterilized (HVFS) and still-retorted canned tuna. The vacuum achieved in the HVFS packs was significantly higher (P 〈 0.05) than the control packs. Fatty acid and amino acid composition, in-vitro protein digestibility, and the Computed Protein Efficiency Ratio (C-PER) were similar for the raw, precooked and canned tuna. Available lysine was marginally decreased by precooking, and HVFS processing caused no measurable change. However, available lysine, thiamin, riboflavin, niacin and mineral concentrations were generally lower in the retort process control canned tuna.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb10744.x
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    Paper (German National Licenses)
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  • 7
    Electronic Resource
    Electronic Resource
    Effects of Elevated CO2 Atmosphere on Storage of Freshwater Crayfish (Pacifastacus leniusculus) (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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 effects of elevated CO2 levels on the keeping quality of cooked, freshwater crayfish was investigated. Experiments were conducted using an enriched atmosphere of 80% CO2:20% air compared to air storage at 4°C. Chemical and microbial changes were correlated with sensory panel evaluations of flavor, odor and texture. After 28 days of storage, the concentrations of ammonia and trimethylamine and total plate counts were lower in crayfish stored under carbon dioxide as compared to samples stored in air. The sensory panel found no significant difference between the odors of the samples stored in CO2 atmosphere for 21 days and fresh cooked crayfish, whereas samples stored in air were found to have significantly more fishy flavor and odor after 14 days of storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14813.x
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  • 8
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    Unknown
    The Economy of Peirce's Abduction (1983)
    Buffalo, N. Y. : Periodicals Archive Online (PAO)
    Transactions of the Charles S. Peirce Society. 19:4 (1983:Fall) 397 
    Details
    ISSN: 0009-1774
    Topics: Philosophy
    URL: http://gateway.proquest.com/openurl?url_ver=Z39.88-2004&res_dat=xri:pao:&rft_dat=xri:pao:article:r150-1983-019-04-000004
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  • 9
    Electronic Resource
    Electronic Resource
    An intermediate state in hydrolysis of amorphous calcium phosphate (1983)
    Springer
    Calcified tissue international 35 (1983), S. 783-790 
    Details
    ISSN: 1432-0827
    Keywords: Amorphous calcium phosphate ; Apatite ; Calcification ; Hydrolysis ; Octacalcium phosphate
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Medicine , Physics
    Notes: Summary The hydrolysis of previously prepared amorphous calcium phosphate (ACP) was studied in a solution “saturated” with ACP; this eliminated the initial consumption of acid due to ACP dissolution. The procedure established that conversion of a high-concentration ACP slurry to an apatite involves two processes: the first process consumes acid and indicates the formation of a more acidic calcium phosphate intermediary with the solubility of octacalcium phosphate (OCP); the second process consumes base and indicates the conversion of the intermediary to apatite and, possibly, direct conversion of ACP to apatite. The thermodynamic analysis of the solution composition data suggests that ACP converts into a nonstoichiometric apatite when the OCP-like intermediary is formed, and a stoichiometric apatite is formed when no OCP-like intermediary is involved.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF02405124
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  • 10
    Electronic Resource
    Electronic Resource
    A glaserite-type structure: calcium tripotassium hydrogenbis(phosphate), CaK3H(PO4)2 (1983)
    Oxford [u.a.] : International Union of Crystallography (IUCr)
    Acta crystallographica 39 (1983), S. 166-169 
    Details
    ISSN: 1600-5759
    Source: Crystallography Journals Online : IUCR Backfile Archive 1948-2001
    Topics: Chemistry and Pharmacology , Geosciences , Physics
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1107/S0108270183003984
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    Paper (German National Licenses)
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