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  • 1
    Electronic Resource
    Electronic Resource
    Enhancement of cheese flavors with microbial esterases (1976)
    New York, NY [u.a.] : Wiley-Blackwell
    Biotechnology and Bioengineering 18 (1976), S. 909-919 
    Details
    ISSN: 0006-3592
    Keywords: Chemistry ; Biochemistry and Biotechnology
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The characteristic flavor of hard Italian cheeses is associated with the presence of fatty acids, particularly butyric acid, liberated from milk fat during the ripening process. To ensure proper development and control of flavor, animal pregastric esterases or lipases are routinely added to the milk before coagulation of the curd. Such esterases are also used to generate flavor in enzyme modified cheese and other dairy products.Esterases from microbial sources have been investigated as agents to enhance flavor in cheese. We have found that an esterase from Mucor miehei exhibits the type of lipolytic activity needed for this application. Romano and fontina cheeses of excellent quality have been prepared by the use of this esterase. It has also been used successfully in the preparation of enzyme modified cheese, and, in turn, processed American cheese.
    Additional Material: 10 Tab.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/bit.260180704
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  • 2
    Electronic Resource
    Electronic Resource
    Introduction (1980)
    New York, NY [u.a.] : Wiley-Blackwell
    Biotechnology and Bioengineering 22 (1980), S. 1295-1296 
    Details
    ISSN: 0006-3592
    Keywords: Chemistry ; Biochemistry and Biotechnology
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/bit.260220702
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Introduction to nucleic acids and related fermentations (1968)
    New York, NY [u.a.] : Wiley-Blackwell
    Biotechnology and Bioengineering 10 (1968), S. 255-255 
    Details
    ISSN: 0006-3592
    Keywords: Chemistry ; Biochemistry and Biotechnology
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/bit.260100302
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    Letters to the editor (1976)
    Hoboken, NJ : Wiley-Blackwell
    AIChE Journal 22 (1976), S. 204-207 
    Details
    ISSN: 0001-1541
    Keywords: Chemistry ; Chemical Engineering
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/aic.690220140
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    Paper (German National Licenses)
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  • 5
    Electronic Resource
    Electronic Resource
    Studies on the block copolymerization of D,L-lactide and poly(ethyle glycol) with aluminium complex catalyst (1995)
    New York, NY [u.a.] : Wiley-Blackwell
    Journal of Applied Polymer Science 55 (1995), S. 1193-1196 
    Details
    ISSN: 0021-8995
    Keywords: Chemistry ; Polymer and Materials Science
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology , Mechanical Engineering, Materials Science, Production Engineering, Mining and Metallurgy, Traffic Engineering, Precision Mechanics , Physics
    Notes: A series of block copolymers from D,L-lactide and poly(ethylene glycol) (PEG) with different molecular weight were synthesized by using Al(i-Bu)3—H3PO4—H2O as the initiator and identified by 1H-NMR, GPC, and DSC. The elongation at break of the material increased when PEG was introduced, but the strength of the material decreased. The copolymers degrade more smoothly in vitro than did the PLA homopolymer. © 1995 John Wiley & Sons, Inc.
    Additional Material: 4 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/app.1995.070550806
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  • 6
    Electronic Resource
    Electronic Resource
    In situ conductivity of a low band-gap conducting polymer: Measurement of intrinsic conductivity (1997)
    Weinheim : Wiley-Blackwell
    Acta Polymerica 48 (1997), S. 455-457 
    Details
    ISSN: 0323-7648
    Keywords: Chemistry ; Polymer and Materials Science
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology , Physics
    Notes: In situ conductivity measurements on the low band-gap polymer, poly-4-dicyanomethylene-4H-cyclopenta[2,1-b;3,4,b′]dithiophene have provided both p- and n-type conductivities as a function of the potential. A minimum in the conductivity, at a potential between the formal potentials for p- and n-doping, yields an intrinsic conductivity of 1.0 × 10-8 S cm-1, consistent with the optical band-gap of ∼0.8 eV.
    Additional Material: 3 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/actp.1997.010481007
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