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  • 2000-2004  (4)
  • 1975-1979  (1)
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  • 1
    Electronic Resource
    Electronic Resource
    Preference Mapping of Commercial Toasted White Corn Tortilla Chips (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), 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: : This study was conducted to identify what constitutes consumer preference for and acceptance of white corn tortilla chips. Consumer overall acceptance of tortill chips was modeled by consumer data for acceptance of appearance, flavor, and texture and by descriptive sensory and/or instrumental data. Internal preference mapping (R2= 0.99) showed that flavor was the most important attribute to consumer overall acceptance followed by texture and appearance. The basic salt attribute and aftertaste attributes of salt, raw masa, and toasted grain aftertastes were important to consumer flavor acceptance, and the attributes of crispness, loose particles, hardness and oily/greasy film were responsible for consumer acceptance of texture. One appearance descriptive attribute (char marks) and 1 instrumental color measurement (a) were significantly related to consumer acceptance of appearance.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb08751.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Mushroom Texture, Cell Wall Composition, Color, and Ultrastructure as Affected by pH and Temperature (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 68 (2003), 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: Pasteurized mushrooms had firmer texture and lighter color compared with those that were retorted. Addition of acid and retorting temperature resulted in extensive softening of mushrooms and solubilization of proteins and polysaccharides that diffused into brine. Total chitin was not affected by applied treatments and did not appear to be related to texture alteration of processed mushrooms. Extensive solubilization caused by acidification and retortion resulted in reduction of cell diameter and enlarged intercellular space within the cap tissue. Mild acidification of sterilized samples reduced discoloration compared with the control, but further acidification resulted in considerable darkening. In contrast, tissue and color of pasteurized mushrooms seemed to be unaffected.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb12343.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Changes in Mushroom Texture and Cell Wall Composition Affected by Thermal Processing (2004)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 69 (2004), 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 thermal processing, calcium, and storage time on texture and cell wall composition of mushrooms were investigated. Whole fruit-bodies were blanched and retorted with addition of 0, 5, or 25 mMCaCl2. Firmness was determined as force for puncturing and toughness as shear force. Alcohol-insoluble fractions were extracted from fresh, blanched, and processed mushrooms. Proteins, carbohydrates, and chitin were analyzed in sequential extracts of alcohol-insoluble solids. Blanching caused an increase in force for puncturing but reduced force for shear. Further retorting did not affect texture, but toughness increased during storage. Calcium increased values for both textural characteristics possibly due to formation of cross-links between proteins and polysaccha-rides.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2004.tb17885.x
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    Textural Changes in Mushrooms (Agaricus bisporus) Associated with Tissue Ultrastructure and Composition (2000)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 65 (2000), 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 objective of this study was to determine ultrastructural and compositional changes in fresh mushrooms associated with adverse changes in texture during 9 d of post-harvest storage at 12 °C. Mushroom softening (2.6N to 1.5N, puncturing force) was consistent with toughening (19.2N to 33.0N, gumminess). Protein and total carbohydrate content declined, but chitin content increased during mushroom storage. Most polysaccharides were extracted after deacetylation and depolymerization of chitin, indicating that structural glucans were mainly bound with acetylglucosamine polymers. Softening paralleled expansion of intercellular space at the pilei surface, hyphae shrinkage, central vacuole disruption, and loss of proteins (r = 0.94) and polysaccharides (r = 0.84), while toughening was associated with increased chitin content (r = 0.95).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2000.tb10621.x
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    Paper (German National Licenses)
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  • 5
    Electronic Resource
    Electronic Resource
    Cromagnon in the Iron Gate Gorge of the Danube (1976)
    [s.l.] : Nature Publishing Group
    Nature 260 (1976), S. 518-518 
    Details
    ISSN: 1476-4687
    Source: Nature Archives 1869 - 2009
    Topics: Biology , Chemistry and Pharmacology , Medicine , Natural Sciences in General , Physics
    Notes: [Auszug] During excavations at Padina1, the remains of 37 individual skeletons, all in a very bad state of preservation, were uncovered. Anthropological study and laboratory examinations have shown that the skeletons possess all the mcrphological characters of the Cromagnon racial type. The skulls are long ...
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1038/260518a0
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    Paper (German National Licenses)
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