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  • 1980-1984  (5)
Source
Material
Years
Year
  • 1
    Electronic Resource
    Electronic Resource
    A system for monitoring gases in constant-volume atmospheres (1983)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 31 (1983), S. 443-444 
    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/jf00116a065
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
    Fulltext
  • 2
    Electronic Resource
    Electronic Resource
    Rheological Properties of Two Heat-Induced Protein Gels (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: Rheological properties of heat-induced gels from egg albumen and bovine plasma proteins were measured using a mechanical loading device. Each protein was tested at 8% protein concentration and heated for 0–120 min at 80°C in an agitating water bath. After heating, the viscosity index, apparent elasticity and initial penetration force of the gels were evaluated. Bovine plasma protein dispersions exhibited a substantially higher viscosity index, apparent elasticity and initial penetration force than egg albumen gels. Bovine plasma proteins produced a gel structure which was strong and elastic. By comparison, heat-induced gels of egg albumen proteins were fragile and somewhat brittle.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb12714.x
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
    Fulltext
  • 3
    Electronic Resource
    Electronic Resource
    Changes in Heat-Induced Rheological Properties During Cold Storage of Egg Albumen (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: Two groups of eggs were stored at 15°C for 0, 5 and 10 days. One group was stored, with the shell removed, in sterile Whirl-Pak bags. A second group was stored as intact whole eggs. Viscosity index, apparent elasticity, and initial penetration force were determined for heat-induced (80°C, 80 min) gels of the thick, thin and mixed albumens from each group. The rheological parameters increased with storage time, with the greater increase exhibited by the gels of the albumens that were stored as shell eggs. Solution pH was a major factor controlling these rheological properties of heated egg albumen.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb12911.x
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
    Fulltext
  • 4
    Electronic Resource
    Electronic Resource
    Effect of Succinylation on the Proteolysis of Food Proteins (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: Casein, bovine serum albumin and soy globulin were succinylated and used as substrates, in both forms, for initial velocity studies of proteolysis by α-chymotrypsin and pepsin. Succinylation resulted in modification of at least 91% of the free amine groups of the proteins. Proteolysis was determined by fluorometrically monitoring the appearance of amine groups. Kinetic constants were estimated by the direct equation plot using FORTRAN programs. Succinylation enhanced the initial proteolysis of all substrates by either enzyme as evidenced by an increased maximum velocity and decreased Michaelis constant for the modified substrates. Modification of casein caused the most pronounced differences in rates of proteolysis, resulting in the largest change in kinetic constants for pepsin and the smallest change for α-chymotrypsin.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12481.x
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
    Fulltext
  • 5
    Electronic Resource
    Electronic Resource
    Correlation of the Rheological Behavior of Egg Albumen to Temperature, pH, and NaCl Concentration (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: Rheological parameters of viscosity, gel strength, and elasticity were determined on heat-set egg albumen gels over various treatment combinations ranging from 65-90°C, pH 6.4-9.6, and NaCl concentrations of 0.0-0.1M added NaCl. Maximum viscosity was measured at a treatment combination of 77.5°C, pH 8.00, and 0.1M NaCl. Elasticity and gel strength were highest in gels with a treatment combination of 85.2°C, pH 9.0, and 0.08M NaCl. Temperature had the greatest effect on all three rheological parameters. Gels heated above 80°C were of unusual character, exhibiting syneresis and shrinkage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb13690.x
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
    Fulltext
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