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  • 1
    Electronic Resource
    Electronic Resource
    A Cyclopropenylcarbene-Cyclobutadiene Rearrangement1 (1966)
    s.l. : American Chemical Society
    Journal of the American Chemical Society 88 (1966), S. 4116-4117 
    Details
    ISSN: 1520-5126
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/ja00969a055
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  • 2
    Electronic Resource
    Electronic Resource
    FACTORS INFLUENCING STRESS CRACKS IN FRANKFURTERS DURING COOKING AND IN STORAGE (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), 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: Biological and food materials can develop stress cracks under the influence of variable temperature and moisture gradients. Frankfurter sausages, from a molecular concept are a heterogenous system, but for engineering purposes the molecular structure may be disregarded and can be treated as a continuum. In the present investigation a continuous Maxwell model was assumed to represent the frankfurters subject to variable temperature and moisture conditions. Utilizing the techniques of linear viscoelasticity, an expression for the mechanical stiesses in a cylinder was obtained. Uniaxial modulus as a function of time and temperature was determined experimentally and the resulting data were analyzed to obtain time-temperature shift factors, relaxation time and a master curve for the modulus. The temperature as a function of radius and time was determined during cooking, and an algebraic expression for axial, tangential and radial stresses was developed. The maximum shearing stresses exceeded failure stress of the frankfurters, thus explaining the development of cracks.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00634.x
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  • 3
    Electronic Resource
    Electronic Resource
    EFFECT OF LIPID AND CHOPPING TEMPERATURES ON SAUSAGE EMULSION STABILITY IN A MODEL SYSTEM (1975)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 40 (1975), 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
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1975.tb01053.x
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  • 4
    Electronic Resource
    Electronic Resource
    SOME VISCOELASTIC AND MACRONUTRIENT CHARACTERISTICS OF PEANUTS (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 42 (1977), 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: Some of the viscoelastic properties of four peanut varieties were investigated by a series of uniaxial compression tests. The uniaxial tests were performed with a universal testing machine at temperatures of 5, 20 and 30°C, all at 55% relative humidity. Individual amino acid contents of the peanuts were determined by ion exchange chromatography. A proximate analysis was run to determine Kjeldahl nitrogen and oil. The results of the mechanical tests were analyzed to obtain uniaxial modulus of elasticity at various times and a decay constant. A correlation analysis of viscoelastic properties with chemical composition yielded significant correlations between modulus of elasticity and some individual amino acids, protein and oil. The amino aicds and protein were positively correlated while oil exhibited a negative correlation to the viscoelastic properties.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb01526.x
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  • 5
    Electronic Resource
    Electronic Resource
    Composition of Red Delicious Apples (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: The proximate composition and the water soluble vitamin and elemental composition of Red Delicious apples purchased from six marketing locations at marketing times near maximum and minimum product availability was determined. Ascorbic acid, niacin, vitamin B6, thiamin, folacin, Ca and Na were significantly (P 〈 0.01) higher in apples purchased in May (minimum availability) compared to those purchased in November (maximum availability). Values for ascorbic acid, vitamin B6, folacin, Ca and Fe were lower and Mg and Na were higher than tabulated values. The proximate composition and mean values for other micronutrients approximated those in Handbook 8.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb13250.x
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  • 6
    Electronic Resource
    Electronic Resource
    Effect of Harvest Date, Irrigation, Maturity and Calcium Addition During Processing on Quality of Canned Summer Squash (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), 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: Soaking summer squash in calcium prior to commercial blanching at 99°C decreased sloughing, increased sensory firmness and had no effect on lightness or pH of the canned product. Although blanching squash in calcium decreased sloughing, improved lightness, decreased pH and produced off-flavors, the effect of hand blanching at 93°C with no calcium present increased sloughing, lightness, pH, and sensory firmness of the processed product. Adding calcium at the point of squash filling into cans after a commercial blanch produced no change in sloughing, decreased pH, increased sensory firmness and had no effect on lightness. Grade 1 squash exhibited the highest drained weight and lowest sloughing values. Drained weight increased at the end of the harvest season. Method of cultivation had no effect on the quality of canned squash.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb11085.x
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  • 7
    Electronic Resource
    Electronic Resource
    FLOW PARAMETERS FOR NON-NEWTONIAN FOODS USING A CO-AXIAL CYLINDER VISCOMETER (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 12 (1988), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1988.tb00082.x
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  • 8
    Electronic Resource
    Electronic Resource
    EFFECTS of FEED MOISTURE and BARREL TEMPERATURE ON the RHEOLOGICAL PROPERTIES of EXTRUDED COWPEA MEAL (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food process engineering 8 (1986), S. 0 
    Details
    ISSN: 1745-4530
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Decorticated cowpea meal was adjusted to 20, 30, and 40% moisture and extruded in a Wayne pilot-scale extruder at barrel temperatures of 150, 175 and 200°C. the resulting products were subjected to rheological evaluation using the Instron Universal Testing Machine equipped with standard tensile jaws, the Warner-Bratzler shear device and the Kramer Shear Press. Regression equations relating rheological properties to feed moisture and barrel temperature were computed from the data, and response surfaces were generated from these models. Tensile strength of extrudates was greatest for the dense products produced in the low moisture-low temperature region and declined at higher moistures and temperatures. Shear strength as determined by either the Warner-Bratzler or Kramer devices exhibited a ridge of high values extending from 20%-150°C to 30%-200°C, and declined for brittle, expanded products made at low moisture and high temperature and for soft products made at high moisture.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4530.1986.tb00112.x
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  • 9
    Electronic Resource
    Electronic Resource
    Prediction of Bind Value Constants of Sausage Ingredients from Protein or Moisture Content (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: Ingredients used in comminuted meat products were divided into four classes: Class I–striated, skeletal muscle meats; Class II – striated, nonskeletal muscle meat; Class III – organ and smooth muscle meats; and Class IV – nonmeat proteins. Within this classification scheme, bind value constants developed by different workers were subjected to regression anaylsis using protein or moisture as the independent variable. Linear or multiple regression equations with high correlation coefficients were obtained for Class I and Class III meats indicating reliable predictive value of moisture or protein content. These equations should prove useful for esimating bind value constants for meat ingredients in these classes for which such constants have not been established by experimental procedures.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb10534.x
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  • 10
    Electronic Resource
    Electronic Resource
    Effect of Fertilization, Postharvest Handling and Blanching Temperature on the Drained Weight of Canned Summer Squash (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: There was no apparent effect on drained weight or firmness when three rates of calcium fertilization and two rates of potassium fertilization were applied to a test planting from which two harvests of raw summer squash were canned. However, high Ca (L2) decreased dry matter and increased structural carbohydrates and tissue Ca in the canned product. Precooling increased drained weight and dry matter, but drastically reduced firmness of the canned product. Noncooled canned squash had lower drained weights and pH, but greater firmness and higher water soluble pectin and cellulose content. Blanching at 99°C increased drained weight; blanching at 88°C decreased drained weight, but increased calgonsoluble pectin content.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb13049.x
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