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  • 1970-1974  (4)
  • 1
    Electronic Resource
    Electronic Resource
    Wheat, Leonard F.: Paul Tillich's Dialectical Humanism, Unmasking the God above God : Baltimore and London, The Johns Hopkins Press, 1970 (1972)
    Cambridge : Cambridge University Press
    Religious studies 8 (1972), S. 85-88 
    Details
    ISSN: 0034-4125
    Source: Cambridge Journals Digital Archives
    Topics: Theology and Religious Studies
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1017/S0034412500004923
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    Paper (German National Licenses)
    Fulltext
  • 2
    Electronic Resource
    Electronic Resource
    EFFECTS OF VARIATIONS IN COOKING METHODS ON THE FLAVOR VOLATILES OF CABBAGE (1970)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 35 (1970), 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: SUMMARY– Cabbage was. cooked by a number of different methods and the flavor volatiles liberated were collected and analyzed by gas chromatography. The relative percentage abundance of each volatile was calculated and the values compared for the different cooking variations. The fates of certain individual volatiles were particularly interesting and are described. The cooking variations considered include cooking for different lengths of time, using microwave radiation instead of conventional heating and using different parts of the plant.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1970.tb01985.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    FLAVOR VOLATILES OF SOME COOKED VEGETABLES (1970)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 35 (1970), 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: SUMMARY– Using previously described sampling techniques, the flavor volatiles of a number of cooked vegetables were collected and analyzed by gas chromatography. The vegetables investigated were Brussels sprouts, cauliflower and runner beans and, in addition to the fresh vegetables, some preserved samples were examined. Quantitative measurements were made of the individual flavor components and the results were compared with those for fresh cabbage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1970.tb01983.x
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    Paper (German National Licenses)
    Fulltext
  • 4
    Electronic Resource
    Electronic Resource
    THE FLAVOR VOLATILES OF DEHYDRATED CABBAGE (1970)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 35 (1970), 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: SUMMARY– Using previously described sampling techniques, the flavor volatiles of a number of dehydrated cabbage samples were collected and then analyzed by gas chromatography. Quantitative measurements were made of the individual components and results compared with those for fresh cabbage. Many differences were observed, in general indicating the poor nature of the preserved product as a substitute for the fresh vegetable. In particular allyl cyanide (3-butene nitrite) was much increased in the dehydrated samples, whereas the important allyl isothiocyanate was virtually lost altogether. Keeping qualities of the dehydrated samples were also investigated.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1970.tb01984.x
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
    Fulltext
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