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  • 1
    Electronic Resource
    Electronic Resource
    Cerebral potentials evoked by electrical stimulation of the anal canal (1993)
    Springer
    Diseases of the colon & rectum 36 (1993), S. 55-60 
    Details
    ISSN: 1530-0358
    Keywords: Anal canal ; Sensitivity ; Evoked cortical potentials
    Source: Springer Online Journal Archives 1860-2000
    Topics: Medicine
    Notes: Abstract We describe the procedure with which cortical potential responses are evoked by a stimulation of the anal canal to assess the integrity of its sensory pathways. These potentials were recorded in 66 patients. In 44 patients, a cortical evoked response was obtained with a succession of positive and negative peaks, W shaped (35 cases) or V shaped (nine cases). In seven cases, cortical responses were interpreted differently by two independent observers. In these seven patients, such differences could be explained by an insufficient amplification of the recorded electrical waves recorded on paper (〈10 mm). Fifteen patients gave no cortical response. Eight had a neurologic disease that could explain the lack of response. In the seven others, the absence of response was considered as false negative, but six of these stimulations had been carried out during the first part of the study. There is some evidence that cortical evoked potentials may be obtained after an electrical stimulation of the anal canal, but a training period seems necessary to master the technique and obtain reproducible and recognizable responses.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF02050302
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Microencapsulated high-fat powders in biscuit production (1999)
    Springer
    Zeitschrift für Lebensmittel-Untersuchung und -Forschung 208 (1999), S. 388-393 
    Details
    ISSN: 1431-4630
    Keywords: Key words Biscuits ; Microencapsulation ; High-fat powder
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract  Effects of microencapsulated high-fat powders in the substitution of butter or margarine in block form on production properties and final product characteristics of semi-sweet, short dough biscuits were studied. Dough hardness was largely affected by the type of fat used, whereas higher protein concentrations in powders had a positive effect on the sheeting behaviour of the dough. Biscuits containing fat in encapsulated form developed a darker colour following the same baking conditions as for the standard products. Colour development was positively correlated to water activity levels in the biscuits. The addition of certain powders led to the production of thinner biscuits, which also appeared to be undesirably hard as measured during a snap test.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/s002170050435
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
    Fulltext
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