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  • 1
    Electronic Resource
    Electronic Resource
    Study of interdiffusion in Pd/Cu multilayered films by Auger depth profiling (1994)
    [S.l.] : American Institute of Physics (AIP)
    Journal of Applied Physics 75 (1994), S. 7825-7828 
    Details
    ISSN: 1089-7550
    Source: AIP Digital Archive
    Topics: Physics
    Notes: In thin films, diffusion phenomena play an important role for the growth process, and in the understanding of the mechanical, electrical and magnetic properties. The change in the concentration profile due to the interdiffusion by annealing was investigated using Auger electron spectroscopy depth-profiling technique on Pd/Cu multilayered films. It was observed that the initial concentration distributions, which were almost rectangular in the unheated samples, were changed into sinusoidal ones in the annealed films at various temperatures. The concentration-independent interdiffusion coefficients were calculated from the amplitudes of sinusoidal distributions. The activation energy was determined to be 1.66±0.23 eV from the Arrhenius plot. The concentration-dependent interdiffusivity at 150 °C was also estimated using Boltzmann–Matano method.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1063/1.356564
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  • 2
    Electronic Resource
    Electronic Resource
    Light-emission phenomena from porous silicon: Siloxene compounds and quantum size effect (1994)
    [S.l.] : American Institute of Physics (AIP)
    Journal of Applied Physics 75 (1994), S. 8060-8065 
    Details
    ISSN: 1089-7550
    Source: AIP Digital Archive
    Topics: Physics
    Notes: It has long been argued whether the luminescent mechanism of anodized porous silicon is mainly due to the chemical compounds such as siloxene derivatives, or the quantum size effect. We performed a comprehensive study using atomic force microscope, infrared transmission, Raman scattering, and photoluminescence measurements in terms of various annealing temperatures. Low - temperature photoluminescence spectra have also been observed. This leads us to conclude that not only the siloxene derivatives but also the quantum size effect gives the luminescence in porous silicon. The previous pseudopotential calculations are used for the explanation of our experimental results.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1063/1.356547
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  • 3
    Electronic Resource
    Electronic Resource
    Production of volatile flavor compounds in ultrahigh-temperature processed milk during aseptic storage (1978)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 26 (1978), S. 1183-1188 
    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/jf60219a039
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  • 4
    Electronic Resource
    Electronic Resource
    Artifacts in flavor isolates produced by steam vacuum distillation and solvent extraction of distillate (1976)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 24 (1976), S. 433-434 
    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/jf60204a039
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  • 5
    Electronic Resource
    Electronic Resource
    Ability of Cyclodextrins to Entrap Volatile Beany Flavor Compounds in Soymilk (2004)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 69 (2004), 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 efficacy of cyclodextrins for entrapping volatile beany flavor compounds in soymilk was studied using gas chromatography-headspace solid-phase microextraction and descriptive sensory analysis. Cyclodextrin addition reduced headspace concentrations of most beany flavor compounds, with α-cyclodextrin being more effective than γ-cyclodextrin. During 1 wk of 7 °C storage, soymilks with cyclodextrins maintained reduced headspace concentrations of volatile compounds associated with beany flavors. However, no significant difference was found by the sensory panel between soymilks with and without added cyclodextrins either 1 or 7 d after manufacture. This discrepancy could be because of the high concentrations of hexanal and other beany flavor compounds that might have had an overpowering effect on the panelists.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2004.tb15499.x
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  • 6
    Electronic Resource
    Electronic Resource
    CARBOHYDRATE UTILIZATION and GROWTH KINETICS IN the PRODUCTION of YOGURT FROM SOYMILK PART I: EXPERIMENTAL METHODS (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 14 (1990), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: . Growth and sugar utilization of Lactobacillus bulgaricus and Streptococcus thermophilus were measured in soymilk. Total cell counts in the inoculum were made using the Breed smear. Correlations were developed between direct microscopic count and biomass dry weight for Lactobacillus bulgaricus and for Streptococcus thermophilus. A 1 g to 1 g ratio of the pure cultures was found to be superior to a 1:1 cell number ratio for the mixed culture inoculum. Carbohydrate substrate concentrations (sucrose and stachyose) were followed by high performance liquid chromatography. the methodologies for making these measurements on set cup style soymilk yogurts were developed and checked for precision in this study.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1990.tb00835.x
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  • 7
    Electronic Resource
    Electronic Resource
    Comparison of High Performance Liquid Chromatography and Enzymatic Method for the Measurement of Lactose in Milk (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: A high performance liquid chromatographic (HPLC) procedure was compared with an enzymatic method for the measurement of lactose in milk. A new rapid HPLC sample preparation technique was used for precipitating milk proteins with 2-propanol. Results indicated that lactose detected in milk (expressed as percentage) was consistently lower with the enzymatic method than the HPLC procedure. Mean difference between the two methods was 0.15% with a range of 0.04 to 0.51. Coefficient of variability for the HPLC and enzymatic methods were 1.02 and 2.75, respectively. Recovery of added lactose in milk by HPLC was 100.3% for whole milk, 97.1% for low fat milk, and 99.5% for skim milk.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1988.tb09002.x
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  • 8
    Electronic Resource
    Electronic Resource
    Headspace Gas Sampling/GC Method for the Quantitative Analysis of Volatile Compounds in Cheese (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), 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: Headspace gas sampling along with a fused silica capillary Carbowax 20 M column was examined for the quantitative analysis of some volatile compounds in cheese. Slurries prepared from natural cheeses were steam-distilled to isolate and concentrate volatile materials. The GC peak areas increased almost linearly as the solid concentrations in slurries were increased from 10 to 40%. However, a 30% solid slurry was used because the 40% slurry was too viscous to handle and distill. The maximum concentrations of volatile compounds were observed with 5.0 mL distillates collected. The relationships between chromatographic peak areas and added volatile compounds were linear between 0 and 80 ppb. Examination of a Cheddar cheese with different ages indicated that a few volatile compounds consistently increased or decreased in concentration with the age cheese.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb13813.x
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  • 9
    Electronic Resource
    Electronic Resource
    Near-Infrared Reflectance Spectroscopy for Rapid Analysis of Curds during Cheddar Cheese Making (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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: Near-infrared reflectance spectroscopy (NIRS) equations were developed for rapid analysis of curds during Cheddar cheese making. The coefficients of determination (R2) for NIRS and chemical analysis were: moisture (0.982), protein (0.965), fat (0.951), and lactose (0.909). When validation samples were compared by NIRS and chemical analysis, the R2s were moisture (0.984), protein (0.964), fat (0.957), and lactose (0.982). These results suggest that NIRS is applicable for rapidly monitoring chemical changes in curds.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1997.tb04367.x
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  • 10
    Electronic Resource
    Electronic Resource
    Thermo-Mechanical Stress in Passivated Al-0.5%Cu Thin Films (2004)
    s.l. ; Stafa-Zurich, Switzerland
    Key engineering materials Vol. 261-263 (Apr. 2004), p. 507-512 
    Details
    ISSN: 1013-9826
    Source: Scientific.Net: Materials Science & Technology / Trans Tech Publications Archiv 1984-2008
    Topics: Mechanical Engineering, Materials Science, Production Engineering, Mining and Metallurgy, Traffic Engineering, Precision Mechanics
    Notes: The volume-averaged hydrostatic parts of thermo-mechanical stresses in the metal interconnect line determined by XRD method and finite element method are compared with each other. Two typical shapes of passivated Al-0.5%Cu thin film with SiN or FOx(Flowable Oxide) are selected for this study. For the numerical calculation, the stress concentration effect around the edge of Al-Cu thin film and elastic-plastic behavior of the film following its hardening rule are considered. For thestress obtained by XRD, the experimental results of Park and Jeon[Microelectron. Eng., 69 (2003) p.26] are introduced. A good agreement is found between the volume-averaged hydrostatic stresses obtained from each method
    Type of Medium: Electronic Resource
    URL: http://www.tib-hannover.de/fulltexts/2011/0528/01/47/transtech_doi~10.4028%252Fwww.scientific.net%252FKEM.261-263.507.pdf
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