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  • 1
    Electronic Resource
    Electronic Resource
    Effect of the coupling agent on the properties of NdFeB injection molding magnets (abstract) : 35th annual conference on magnetism and magnetic materials (1991)
    [S.l.] : American Institute of Physics (AIP)
    Journal of Applied Physics 69 (1991), S. 5533-5533 
    Details
    ISSN: 1089-7550
    Source: AIP Digital Archive
    Topics: Physics
    Notes: In the manufacturing of injection molded magnets made from NdFeB (MQ) powder and nylon-12, coupling agents are normally added to prevent NdFeB powders from oxidation in the period of injection processes. The reheological behavior of NdFeB pellets related to the quantities and kinds of coupling agents. The effects of coupling agents on the NdFeB injection molded magnets are seldom presented in literature1 and will be the sub-seldom presented in the literature1 and will be the subject of this work. Five coupling agents (two belong to silane series, two belong to titanate series, and one belongs to the zircoaluminate series) have been investigated and evaluated. Differential scanning calorimetry (DSC) data show that 0.5 wt. % of isopropyle tri(dioctyl)-pyrophosphate titanate has the best result for oxidation resistance. On the other hand, the compression strength and reheological behavior of the bonded magnets are dependent on the kinds of coupling agents. The zircoaluminate coupling agent induces 30% enhancement of compression strength better than other coupling agents. Titanate coupling agents have a lower injection temperature. It demonstrated that the titanate coupling agent can effectively reduce the relative viscosity of the compounds. In the meantime, we did a 100-h environmental test at 80 °C, 90% RH. Experimental results also show that the titanate coupling agents have best anticorrosion ability. Magnetic properties of bonded magnet Br=5.7 kG, Hc=4.5 kOe, iHc=8.4 kOe, and (BH)max=6.7 mGOe can be obtained. Results suggested the titanate coupling agent is the best choice in this study.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1063/1.347992
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  • 2
    Electronic Resource
    Electronic Resource
    CONSUMER ACCEPTANCE OF HONEY MARINATED CHICKEN (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of muscle foods 10 (1999), S. 0 
    Details
    ISSN: 1745-4573
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Chicken bone-in breast quarters marinated through injection with lemon-pepper poultry marinade containing 20 or 30% honey were compared to that marinated without honey and commercial marinated chicken. The objectives were to determine (1) consumer acceptance and willingness to buy and the amount to pay for marinated chicken and (2) the effect of honey on instrumental measurements of color and texture. Chicken was roasted at 177C for 1 h to an internal endpoint temperature of 80C and evaluated for acceptance by 67 untrained consumers. All experimental test products had similar hedonic ratings for appearance, color, flavor, taste, tenderness, juiciness, and overall liking. All samples, both experimental and commercial, were acceptable, and most consumers would be willing to buy chicken marinated with the formulations used in this study for the same price that they were paying for similar products.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4573.1999.tb00399.x
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  • 3
    Electronic Resource
    Electronic Resource
    SENSORY AND INSTRUMENTAL EVALUATION OF APPLE COLOR (1995)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 10 (1995), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Instrumental measurement of color places hue in a 360° continuum, but sensory description of color usually refers to distinct hues — red, green, yellow etc. Color evaluation of “Golden Delicious” apples by both an instrumental method and an experienced sensory panel was conducted to determine if sensory panelists perceive changes of golden apple color in green and yellow hues separately or on a hue continuum from green to yellow. Apple color changed from green to yellow during storage. Two different sensory scoring ballots were used to determine if sensory panelists view color in discrete green and yellow hues or on a green-to-yellow continuum. Data collected from this study demonstrated that sensory panelists can detect the color changes of decreasing greenness, increasing yellowness, and color change from green to yellow in an equal fashion. Hue angle represented the best predictor of sensory color perception.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1995.tb00002.x
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  • 4
    Electronic Resource
    Electronic Resource
    Effect of Milling Method (Wet and Dry) on the Functional Properties of Cowpea (Vigna unguiculata) Pastes and End Product (Akara) Quality (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), 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: : Akara, deep-fat fried cowpea paste, is a very popular snack and breakfast food in Africa. Traditional cowpea paste processed by wet-milling of soaked, decorticated seeds exhibited excellent foaming ability, high water-holding capacities (WHC), and low hardness value for akara. Intense dry-milling that generated a fine flour adversely affected its functionality and akara-making quality. Wet-milling of hydrated cowpea meal significantly improved its foamability (as indicated by reduction in specific gravity) and WHC but showed only a marginal improvement in akara texture.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb11357.x
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  • 5
    Electronic Resource
    Electronic Resource
    AKARA-MAKING CHARACTERISTICS OF FIVE U.S. VARIETIES OF COWPEAS (VIGNA UNGUICULATA) (2001)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 24 (2001), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Akara-making characteristics of five U.S. varieties of cowpea were determined, using a small-scale method developed based on 50 g dry seed starting material. Blackeye, crowder, pinkeye, white acre and a new breeding line (white-eye) cowpeas were evaluated at three paste moisture contents (63, 65, 67%). Blackeye cowpeas at 65% paste moisture served as the control. Ranges for color characteristics were: lightness (L*), 59.8 to 68.3 (control = 61.9); chroma (intensity), 34.6 to 41.4 (control=38.3); hue angle (light brown), 72.7 to 78.6 (control = 74.9); total color difference, 12.8 to 14.9 (control= 14.0). Akara ball hardness ranged from 9.7 to 18.9 N (control= 14.2). Ranges for other texture characteristics were: elasticity, 1.79 to 3.18 mm (control=2.35); cohesiveness (ratio), 0.20 to 0.34 (control=0.23); gumminess, 2.45 to 4.61 N (control=3.23); and chewiness, 4.39 to 14.2 Jx103- (control=7.59). Each variety produced four to five balls per batch with weights ranging from 17.54 to 21.24 g (control=21.06 g). Paste with overall handling characteristics (ease of dispensing, ease of ball formation) and akara-making quality (shape of ball, appearance of ball surface) the most like the control was the white-eye, while crowder was the least like the control.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.2001.tb00590.x
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  • 6
    Electronic Resource
    Electronic Resource
    CONSUMER ACCEPTANCE AND QUALITY OF MICROWAVE-COOKED SHRIMP (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 21 (1998), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effect of different microwave treatments (240, 400, 560, 800 W for 140, 70, 52, 40 s; respectively) on consumer acceptance and correlation of sensory and instrumental quality measurements of microwave-cooked shrimp was investigated. All the microwave cooking treatments were acceptable (like moderately to like very much) by the consumers for all the attributes evaluated (color, flavor, texture, juiciness, and overall acceptability). However, shrimp cooked at 240 W for 140 s and with a 120 s holding before serving had better overall acceptability, flavor, and juiciness than shrimp cooked at high power (800 W). Nearly 80% of the consumers were willing to buy microwave cooked shrimp. Intensity ratings for hardness and juiciness obtained by descriptive analyses correlated well with the instrumental measurements. Hardness correlated with shear force (R2= 0.92) measured with a Warner-Bratzler blade and juiciness with a modified filter paper press method (R2= 0.95)
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.1998.tb00504.x
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  • 7
    Electronic Resource
    Electronic Resource
    BAKING PERFORMANCE AND CONSUMER ACCEPTABILITY OF RAW AND EXTRUDED COWPEA FLOUR BREADS (2004)
    Oxford, UK and Malden, USA : Blackwell Science Inc
    Journal of food quality 27 (2004), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Cowpea flour was used to partially replace wheat flour in yeast bread, using automatic household-type bread machines for mixing, proofing and baking. Loaves containing 15 or 30% extruded cowpea flour weighed more (683.4 g) than loaves from other treatments (641.1–652.6 g). The 100% wheat had the highest loaf volume (2.58 L) and the 30% extruded cowpea the lowest (1.64 L). Cowpea flour breads contained more protein (13.9–15.4%) than the 100% wheat (4.1% fat, 12.5% protein). Bread made with 15% extruded cowpea flour was not different (P 〈 0.05) from the all-wheat control in sensory quality and acceptability. Hedonic ratings for the control and 15% extruded cowpea flour ranged from 6.6 (like slightly) to 7.4 (like moderately) for all sensory attributes. The least liked samples contained either 30% raw or 30% extruded cowpea flour, receiving ratings for all attributes ranging from 4.8 (disliked slightly) to 6.2 (liked slightly). Overall, 15% extruded cowpea flour demonstrated successful bread making performance without compromising sensory quality.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.2004.00660.x
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  • 8
    Electronic Resource
    Electronic Resource
    QUALITY OF FROZEN SHRIMP THAWED BY RECIRCULATING AIR VERSUS WATER IMMERSION (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 26 (2003), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The quality of shrimp thawed using a constant temperature thawing chamber compared with running water was studied. Shrimp thawed in room temperature air was used as the control. Shrimp thawed using the thawing chamber had lower drip loss, higher yield and moisture content than shrimp thawed by running water. However, the differences were not statistically significant. There were also no significant differences in press juice and shear force between control and shrimp thawed using either thawing method. Shrimp thawed using the thawing chamber had lower aerobic bacterial counts than either control or shrimp thawed using running water. Shrimp thawed using the thawing chamber did not exceed −1C throughout the thawing experiment, and microbial growth during thawing was also avoided. Results indicated that the thawing chamber has potential for the foodservice industry to produce uniformly thawed products under sanitary conditions.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.2003.tb00223.x
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  • 9
    Electronic Resource
    Electronic Resource
    Effect of germination on the physical, chemical, and sensory characteristics of cowpea products: flour, paste, and akara (1990)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 38 (1990), S. 812-816 
    Details
    ISSN: 1520-5118
    Source: ACS Legacy Archives
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jf00093a048
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  • 10
    Electronic Resource
    Electronic Resource
    Modelling the effect of peanut and cowpea flour supplementation on quality of Chinese-type noodles (1988)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 23 (1988), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Chinese-type noodles were prepared from wheat flour fortified with 7–21% defatted peanut and 4–12% cowpea flours. A full factorial 4X4 design was used. Fifteen supplemented Chinese-type noodle formulae and a control sample were analysed for protein content and physical and sensory qualities. The protein content of noodles was increased as the level of peanut/cowpea flours increased. Colour and cutting force of supplemented noodles were affected negatively by cowpea and peanut flours, respectively. Sensory scores for firmness and yellowness of supplemented Chinese-type noodles were decreased as the level of peanut/cowpea flours increased. Computer-generated response surface and contour plot interpretations revealed that up to 15% peanut flour and 8% cowpea flour supplementation will produce acceptable supplemented Chinese noodles with high protein content (21%).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1988.tb01041.x
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