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  • 1970-1974  (2)
  • 1960-1964  (2)
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Year
  • 1
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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 tensile strength of fluid food materials is a rheological property which is rarely considered, although it may play a role in texture and coating behavior in certain eases. It is possible to measure the tensile strength of the fluid by forcing it slowly downward through a vertical tube which is less than the critical diameter. The fluid column will break when the weight of the column divided by the cross-sectional area of the column equals the tensile strength of the fluid. The tensile strength of ketchup, tomato paste, and mayonnaise was measured and found to be about twice the shear strength. Tube diameter had no effect on measured tensile strength provided it was less than the critical diameter.
    Type of Medium: Electronic Resource
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  • 2
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 28 (1963), 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 yield stress of food materials plays an important role in their Row characteristics. It is possible to determine the yield stress from the shear stress-shear rate data determined from a narrow-gap viscometer and applying Casson's equation. The yield stress determined in this manner checked with the yield stress determined from the torque exerted on a serrated cylinder at rest.However, the yield stress for applesauce and tomato purée is much lower with a single-cylinder viscometer than with a narrow-gap viscometer. This is apparently due to disruption of suspension aggregates under shear, with the release of entrapped fluid at the cylinder wall. It is expected that materials in which large amounts of entrapped fluid are released under shear will not exhibit this phenomenon.The shear stress vs. shear rate data from the narrow-gap viscometer could be fitted by a power-law equation.
    Type of Medium: Electronic Resource
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  • 3
    Electronic Resource
    Electronic Resource
    New York, NY [u.a.] : Wiley-Blackwell
    Biotechnology and Bioengineering 16 (1974), S. 593-607 
    ISSN: 0006-3592
    Keywords: Chemistry ; Biochemistry and Biotechnology
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: An immunoadsorbent process has been devised for removing serum hepatitis antigen (HAA), from blood, blood plasma, and plasma products.The immunoadsorbent complexes specifically with HAA and the complex is removed from the plasma by filtration. The complex is dissociated with 0.23M NH4OH. The immunoadsorbant is regenerated for further processing, while the purified HAA by-product my be used to produce more antibody in animals.The rate of complexing is such that HAA is reduced one log cycle each 2hr. Since available tests can only detect HAA to about 109 particles per ml, it is proposed that HAA negative plasma and plasma products can be processed to reduce HAA to a probability of less than one HAA particle per plasma pool.A gibbon injected with infectious commercial Factor IX that was subjected to the immunoadsorbent process showed no sign of infection after 8 months. However 14 weeks after injection with unprocessed Factor IX, the gibbon showed signs of infection.
    Additional Material: 8 Ill.
    Type of Medium: Electronic Resource
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  • 4
    Electronic Resource
    Electronic Resource
    New York, NY [u.a.] : Wiley-Blackwell
    Biotechnology and Bioengineering 15 (1973), S. 973-979 
    ISSN: 0006-3592
    Keywords: Chemistry ; Biochemistry and Biotechnology
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A glutamic acid producing microorganism (Corynebacterium glutamicum) is entrapped in a polyacrylamide gel. These immobilized microorganisms were used to produce glutamic acid in successive batches of fresh medium. Free microorganisms similarly used produced much less glutamic acid under similar conditions.
    Additional Material: 4 Ill.
    Type of Medium: Electronic Resource
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