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  • 1
    Electronic Resource
    Electronic Resource
    MULTIPARAMETRIC METHOD FOR THE RHEOLOGICAL EVALUATION OF MEAT AND OTHER SOLID FOODS (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of texture studies 28 (1997), S. 0 
    Details
    ISSN: 1745-4603
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Continuously Alternating Stress-Relaxation Analysis (CASRA) was automated and adopted to the Zwick Universal Testing Machine. The method permits characterization of rheological properties of meat and other foods by applying sequentially increasing loads, alternating with a relaxation period of equal duration, until the structure collapses. Three parameters: plasticity, P, elasticity, E, and fluidity, F are derived from the recorded rheograms. Using wieners as a model system, the coefficients of variation were determined to be 14.8% for P; 9.7% for E and 8.8% for F. Principles of graphic description of rheograms are presented and the effect of plunger size is demonstrated. Examples are given of the application of the method to meat products and gels used as fat replacements.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4603.1997.tb00121.x
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  • 2
    Electronic Resource
    Electronic Resource
    Major Anthocyanin from Tradescantia pallida: Identification by LSI-MS and Chemical Analyses (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: The structure of the main anthocyanin from Tradescantia pallida was identified by LSI mass spectrometry and HPLC as cyanidin-3,7,31-triglucoside with three molecules of ferulic acid, one molecule of caffeic acid and one terminal glucose.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1993.tb06114.x
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  • 3
    Electronic Resource
    Electronic Resource
    Effect of Gaseous Atmosphere on the State of Water in Collagen Influencing Microbial Growth (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 53 (1988), 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: The effects of CO2 and N2 atmospheres on the thermodynamic state of water influencing microbial response in collagen was studied by generating sorption isotherms by inverse gas chromatography and the static method and calculating thermodynamic parameters of sorption. CO2 atmosphere significantly increase; water sorption by collagen at 25°C, 30°C, and 35°C compared to N2 and He. The average binding energies of collagen were significantly increased by CO2 as shown by larger negative Gibb's free energy (δGs), isoteric enthalpy of sorption (δHs) and entropy of sorption (δSs) values. Water clustering in collagen appeared at a higher water activity (aw) in CO2 gas as compared to N2- and He-treated atmospheres at 25°C, 30°C, and 35°C.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1988.tb09309.x
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  • 4
    Electronic Resource
    Electronic Resource
    Time and Temperature Parameters of Corn Popping (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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: High quality commercial popcorn containing 14.0% moisture was processed in a continuous hot air domestic corn popper. The time required to pop individual kernels ranged from 35 − 120 sec, with 43% of the corn being cooked between 60 and 75 sec. The temperature of the popping chamber ranged from 196 − 277°C. The average temperature at the center of the kernels when they burst was 187°C. The empirical parameters, f and j values for heat transfer were determined.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12810.x
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  • 5
    Electronic Resource
    Electronic Resource
    INFLUENCE OF ROASTING TIME ON SENSORY ATTRIBUTES OF FRESH ROASTED PEANUTS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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: Two varieties of peanuts, Runner #1 and Spanish, were roasted at 163°C for 7, 8, and 9 min to produce light, medium, and dark roast samples. Sensory evaluation was conducted with a trained panel using a 9-point hedonic scale to rate strength and desirability of odor and flavor. An analysis of variance performed on panel scores produced a standard deviation of 1.81. Statistically significant differences were found among varieties and roasting conditions. Volatile components were collected on Tenax GC followed by characterization and quantitation by gas chromatography (CC). Statistical analysis was used to correlate sensory and instrumental analysis. Stepwise regression showed good correlation between sensory properties and selected GC peaks. The coefficient of determination for the selected peaks averaged 0.9580. Prediction of strength and flavor quality will be possible using the developed equation y = a + b1 (x1+ b2 (x2).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb04098.x
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  • 6
    Electronic Resource
    Electronic Resource
    Identificationo f soy protein in meat by pyrolysis-high-resolution gas chromatography
    Amsterdam : Elsevier
    Journal of Chromatography A 351 (1986), S. 195-202 
    Details
    ISSN: 0021-9673
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Chemistry and Pharmacology
    Type of Medium: Electronic Resource
    URL: http://linkinghub.elsevier.com/retrieve/pii/S0021-9673(01)83488-9
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  • 7
    Electronic Resource
    Electronic Resource
    Effect of Carbon Dioxide on the Thermodynamic State of Water in Collagen (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 53 (1988), 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: Thermodynamic activities of polar sites of collagen in the presence of CO2 were observed by inverse gas chromatographic techniques using water as a probe. The interactions between collagen and the water probe were evaluated by determining the specific retention volume (Vg°) and partition coefficient (Kp) at 25°C, 3°C, and 35°C. Thermodynamic parameters were determined from these data. CO2 exhibited a significant effect on the water binding of collagen as shown by increased Vg° and Kp values as compared to N2- and He-treated collagen. The thermodynamic parameters of partial molar Gibb's free energy (ΔT°), partial molar enthalpy (ΔT°) and partial molar entropy (ΔT°) indicated CO2 significantly increased the average energy of water binding by collagen.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1988.tb13564.x
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  • 8
    Electronic Resource
    Electronic Resource
    FORMATION OF CARBONYL COMPOUNDS FROM P-CAROTENE DURING PALM OIL DEODORIZATION (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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: Decomposition products of β-carotene formed during a simulated commercial deodorization of palm oil were separated from unsaponifiable portion into six fractions by liquid chromatography. Fraction two containing slightly polar substances was further separated using thin-layer chromatography and high performance liquid chromatography. In this fraction, β-13-apo-carotenone, β-15-apo-caro-tenal, and β-14′-apo-carotenal were identified by infrared spectrometry and mass spectroscopy.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb06524.x
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  • 9
    Electronic Resource
    Electronic Resource
    ANALYTICAL CHARACTERIZATION OF THE PRODUCTS OF NONENZYMATIC GLYCOSYLATION OF LYSOZYME (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food biochemistry 14 (1990), S. 0 
    Details
    ISSN: 1745-4514
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The quantitative analysis of the reaction products of the water activity dependent nonenzymatic glycosylation of lysozyme was not straightforward. Difficulties arose in the determination of the number of bound glucose molecules because glycosylation leads to glucose mediated protein aggregation, and the likely presence of a mixture of relatively labile Schiff-base intermediates, and the more stable ketoamine products generated by Amadori rearrangement. Polyacrylamide gel electrophoresis was used to monitor protein aggregation; periodate oxidation, nuclear magnetic resonance (NMR), and oxalic acid hydrolysis combined with HPLC, emerged as the most promising methods to quantitate the degree of glycosylation. Possible interpretations are advanced to explain the apparent discrepancies in degree of glycosylation suggested by the different analytical methods evaluated.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4514.1990.tb00847.x
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  • 10
    Electronic Resource
    Electronic Resource
    Eine Abwandlung des HAWIE-Wortschatztests als Kurztest zur Messung der Intelligenz Erwachsener (1971)
    Springer
    European archives of psychiatry and clinical neuroscience 214 (1971), S. 353-364 
    Details
    ISSN: 1433-8491
    Keywords: Short Scale of Intelligence ; Intelligenz-Kurztest
    Source: Springer Online Journal Archives 1860-2000
    Topics: Medicine
    Description / Table of Contents: Zusammenfassung Durch die Anwendung des multiple-choice-Verfahrens beim Wortschatztest des HAWIE ist eine wesentliche Vereinfachung in der Durchführung, Auswertung und Interpretation des Tests möglich. Die Durchführungs- und Auswertungszeit kann auf wenige Minuten gesenkt werden. Dabei bleibt die Aussagefähigkeit des Wortschatztests fast vollständig erhalten. Seine Objektivität sowie seine Alters- und Krankheitsunabhängigkeit werden sogar noch verbessert. Das multiple-choice-Verfahren macht aus dem Wortschatztest einen Mehrfachwahl-Wortschatz-Test (MWT), der insbesondere als Zusatztest, wenn es darauf ankommt, das Intelligenzniveau von Probanden bei psychiatrischen, psychologischen und soziologischen Untersuchungen zu berücksichtigen, nützlich sein dürfte.
    Notes: Summary By introducing the multiple choice responses, the vocabulary test of Hawie is simplified in performance, evaluation and interpretation, the entire procedure now requiring only a few minutes. The evidence is nearly the same, while the objectivity and the invariance of age and psychoses are improved. The performance of multiple choice response transforms the vocabulary scale of free response into a vocabulary scale of multiple choice response (Mehrfachwahl-Wortschatz-Test = MWT). This test may be useful especially as an additional test, whenever information about the level of intelligence is needed in psychiatric, psychological and sociological inquiries.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00342670
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