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  • 1
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
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  • 2
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Three major ham muscles were isolated, trimmed, and placed in a tumbler either 4 or 48 hr postmortem with 18% curing solution. Either vacuum or no vacuum was applied. Brine absorption within whole muscles was monitored by taking samples at three different depths during 13.47 hr of intermittent tumbling and after the curing period at 24 hr. Results indicate that vacuum and prerigor state independently increase the absorption of NaCl (P 〉 0.01). After the first hour of continuous tumbling the outer sample depth attained 2.15% NaCl and then decreased, but the concentration of NaCl in the inner two depths increased linearly with log time (P 〉 0.01). After 24 hr a homogeneous cure distribution was not found as the NaCl content in the depths was markedly different. Breaking strengths of ham slices were found to be greater when vacuum tumbling was used (P 〉 0.001). Thus vacuum is implicated in increased cure absorption and binding functionality.
    Type of Medium: Electronic Resource
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  • 3
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Sectioned and formed roast beef, vacuum mixed and heat processed in either retortable pouches or cans, had a lower cook yield than its nonvacuum mixed counterpart. Vacuum mixing had no significant influence on increasing particle-to-particle cohesion (binding strength). Sectioned and formed roast beef cooked in retortable pouches at 121°C (Fo= 6.0) had a higher cook yield and binding strength than product processed at 110°C (Fo= 6.0). Processing the canned product at 121°C (Fo= 6.0) as opposed to 110°C (Fo= 6.0) resulted in no improvement of cook yield or binding strength. Overall, product processed in retortable pouches had a higher binding strength, but a lower cook yield than product processed in cans.
    Type of Medium: Electronic Resource
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  • 4
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), S. 0 
    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 vacuum mixing and precooking on the binding strength and cook yield of restructured steaks were evaluated. Vacuum mixing was responsible for an increased binding strength of the restructured steak, but had no effect on the cook yield. Precooked, reheated steaks had a significantly higher binding strength, but a lower cook yield than steaks cooked from the frozen, raw state.
    Type of Medium: Electronic Resource
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  • 5
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), S. 0 
    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 experiment was designed to determine the effects of vacuum mixing and rigor state on protein extraction and functionality of beef. Beef muscles excised either pre- or postrigor from cow chucks, were ground. The pre- or postrigor ground mince with Weber-Edsall solution was mixed using 3 different mixing times in a Keebler mixer. Either vacuum or no vacuum was utilized during mixing. Following mixing, a procedure to precipitate crude myosin (CM) from each treatment was performed. Results indicate that significantly greater amounts of CM were obtained due to vacuum treatment (P 〈 0.05) and with increased time of mixing (P 〈 0.01). Comparing pre- and postrigor vacuum mixed meat, the former produced greater CM yields over time (P 〈 0.01). Protein functionality of CM fractions was evaluated using binding ability and least concentration gel tests. Mixing time caused a linear decrease in binding ability (P 〈 0.05) and an increase in the amount of protein to form a gel, irrespective of vacuum. Delineation of the functionality differences was attempted using or-helical content, thermal melting curves, and SDS-PAGE. Implication of effects of vacuum mixing duration in relation to processed meats is discussed.
    Type of Medium: Electronic Resource
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  • 6
    Electronic Resource
    Electronic Resource
    [s.l.] : Nature Publishing Group
    Nature 155 (1945), S. 504-505 
    ISSN: 1476-4687
    Source: Nature Archives 1869 - 2009
    Topics: Biology , Chemistry and Pharmacology , Medicine , Natural Sciences in General , Physics
    Notes: [Auszug] IN August 1944, N. W. Pirie, of Rothamsted, sent us a few large crystals of a tobacco necrosis virus derivative (Rothamsted strain)1 on which we have been able to make some X-ray measurements. Before we could complete the investigation the preparation unfortunately deteriorated, but the crystals ...
    Type of Medium: Electronic Resource
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  • 7
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    FEMS microbiology letters 14 (1982), S. 0 
    ISSN: 1574-6968
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Type of Medium: Electronic Resource
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  • 8
    Electronic Resource
    Electronic Resource
    Springer
    Colloid & polymer science 114 (1949), S. 106-108 
    ISSN: 1435-1536
    Source: Springer Online Journal Archives 1860-2000
    Topics: Chemistry and Pharmacology , Mechanical Engineering, Materials Science, Production Engineering, Mining and Metallurgy, Traffic Engineering, Precision Mechanics
    Notes: Zusammenfassung Es wird em Verfahren angegeben, das gestattet, den Hagenbachfehler im Ostwaldviskosimeter beim Messen der relativen (und damit auch der spezifischen) Viskosität von kolloiden Lösungen zu eliminieren. Danach ist es möglich, bei betrieblichen Polymerisationsgradbestimmungen mit relativ weiten Kapillaren zu arbeiten. Alle von der Durchlaufzeit abhängigen Fehler, mit Ausnahme von dem einer möglichen Strukturviskosität, werden vermieden, wenn man die Durchlaufzeit des reinen Lösungsmittels durch die Kapillare nicht direkt mißt, sondern aus Messungen mit Newtonschen Flüssigkeiten errechnet, deren (bekannte) Zähigkeit ungefähr gleich ist der Zähigkeit der zu messenden kolloiden Lösung. Die so berechnete Durchlaufzeit wird als „reduzierte Durchlaufzeit des reinen Lösungsmittels“ bezeichnet. Sie ändert sich i. a. mit der relativen Viskosität der zu messenden Lösung. Es wird jedoch an einem Beispiel gezeigt, daß diese Änderung in den in Frage kommenden Viskositätsintervallen kleiner als 1% des Wertes der mittleren reduzierten Durchlaufzeit ist. Die reduzierten Werte sind immer kleiner als die am reinen Lösungsmittel direkt gemessenen (im Beispielsfall um 7%) Die über die reduzierten Werte [nach Gleichung (2)] gewonnenen spezifischen Viskositäten einer Konzentrationsreihe folgen i. a. mit sehr guter Genauigkeit der Schulz-Blaschkeschen Konzentrationsfunktion. Es ist also möglich, die niedrigen Konzentrationen, bei denen ein zu hohes Geschwindigkeitsgefälle und damit Strukturviskositätserscheinungen auftreten können, zu vermeiden und den limη spez c für c→ 0 aus Meßwerten an höher konzentrierten Lösungen nach der Schulz-Blaschkeschen Gleichung zu berechnen.
    Type of Medium: Electronic Resource
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  • 9
    Electronic Resource
    Electronic Resource
    Springer
    European archives of oto-rhino-laryngology and head & neck 146 (1939), S. 235-247 
    ISSN: 1434-4726
    Source: Springer Online Journal Archives 1860-2000
    Topics: Medicine
    Notes: Zusammenfassung Es wurde an Hand von vergleichenden histologischen und röntgenologischen Untersuchungen an Felsenbeinpyramiden nachgewiesen, daß große und kleine Zellzüge in der Pyramidenspitze vorhanden sien können, ohne daß in allen Fällen eine Darstellung der Zellen auf der Stenversaufnahme möglich ist. Es wurden Hinweise auf einige Erkennungsmerkmale solcher versteckter Zellzüge gegeben. Unsere Untersuchungen beweisen, daß die Umgebung des Labyrinthblockes und auch der untere Spitzenanteil öfter pneumatisiert ist als angenommen wird, daß ferner grobmaschige Spongiosa auf der Stenversaufnahme von Lebenden niemals für eine Zellentwicklung gehalten werden kann. Anderslautende Ergebnisse einiger Autoren müssen auf nicht vollständige Untersuchungen zurückgeführt werden.
    Type of Medium: Electronic Resource
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  • 10
    ISSN: 1434-6052
    Source: Springer Online Journal Archives 1860-2000
    Topics: Physics
    Notes: Abstract Measurements of energy weighted angular correlations in electron positron annihilations at c.m. energies of 22 GeV and 34 GeV are presented.
    Type of Medium: Electronic Resource
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