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  • 1
    Electronic Resource
    Electronic Resource
    Reproducible Texture Analysis of Potato Chips (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), 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: An Instron punch test with three point support of a potato chip was developed, and factors affecting the results were evaluated. Individual potato chips were fried in palm oil in a forced circulation glass container, and their moisture content and texture were determined. Sample handling parameters contributing most to variability of moisture and texture were the cutting device, and position of the sample within the tuber. For oil temperatures 140 and 180°C, and two potato specific gravities, moisture and texture changes were studied during frying. Maximum force of break was in the 2–4% moisture region. Individual chips showed highly variable room temperature adsorption/desorption.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15889.x
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  • 2
    Electronic Resource
    Electronic Resource
    Delamination of Polyethylene and Aluminum Foil Layers of Laminated Packaging Material by Acetic Acid (1993)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 58 (1993), 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: Acetic acid solutions (0.5, 1.0 and 3.0%) were packed in polyethylene aluminum foil laminated material and adhesion between the layers was measured during 28-days storage at room temperature (∼23°C).Peel tests showed that in 3% acetic acid adhesion between layers was almost totally lacking after 4 days. After another 3 days the adhesion started to recover, and after 14 days it had returned to 50% of the initial value. Attenuated total reflection (ATR) tests after separation of the layers demonstrated that a salt layer was formed at the PE-AI interface, Electron scanning for chemical analysis tests showed the presence of a thick oxidized layer on the aluminum foil and a trace of aluminum on the PE film.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1993.tb03248.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Prediction of thiamine content in convective heated meat products (1983)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 18 (1983), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: It is reported that thiamine is one of the most heat labile water soluble vitamins. It is therefore important to control the destruction of this vitamin during heating, reheating and keeping warm of different food items.In this study the kinetics of thiamine degradation in ground meat were determined. The losses during roasting of a minced meat loaf under different air conditions in a forced convection oven were calculated by computer simulations. The actual losses were analysed by a chemical method. The kinetics were found to be approximately of first order. The time-temperature curves and the thiamine degradation in the loaves roasted under fairly mild conditions were easier to predict than the ones roasted at higher air temperature. This is partly due to the formation of the crust which has different thermal properties and gives different chemical changes from the inner parts of the loaf. The humidity and the velocity of the air does not effect the crust formation as much as the air temperature. This fact limits the prediction of thiamine degradation to lower air temperatures.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb00245.x
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  • 4
    Electronic Resource
    Electronic Resource
    Determination of D- and L-amino acids in biological samples by two-dimensional column liquid chromatography (1995)
    Springer
    Chromatographia 41 (1995), S. 6-14 
    Details
    ISSN: 1612-1112
    Keywords: Column liquid chromatography ; Two-dimensional separation ; D- and L-amino acids ; Enantioseperation
    Source: Springer Online Journal Archives 1860-2000
    Topics: Chemistry and Pharmacology
    Notes: Summary A two-dimensional, column liquid chromatographic system is used for the determination of the D- and L-enantiomers of amino acids in biological samples. Separation of the amino acids is first on ion-exchange column by gradient elution with a sodium citratesodium chloride buffer. Enantioseparation is by subsequent injection of 3 μl heart-cuts of the individual amino acids onto a second column with a chiral crown ether stationary phase. Finally, fluorescence detection is after post-column labelling of the amino acids using ano-phthalaldehyde-2-mercaptoethanol reagent solution. The high separation power and selectivity of the system allow processing of complex samples with hardly any additional treatment and the determination of small quantities of D-amino acids in the presence of excess L-form. Applicability of the system is illustrated by the determination of D- and L-aspartate, serine, glutamate and alanine in various complex biological samples, such as protein hydrolysates, urine and biotechnological and food samples. Data are given on detectability, repeatability and linearity.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF02274188
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