Library

X
feed icon rss

Your email was sent successfully. Check your inbox.

An error occurred while sending the email. Please try again.

Proceed reservation?

Export
  • 1
    Electronic Resource
    Electronic Resource
    Reaction of carbon disulfide with trinuclear palladium and platinum clusters. Crystal structure of Pt2(.mu.-CS2)2(P(tert-Bu)2Ph)2 (1984)
    s.l. : American Chemical Society
    Inorganic chemistry 23 (1984), S. 3258-3261 
    Details
    ISSN: 1520-510X
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/ic00188a047
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 2
    Electronic Resource
    Electronic Resource
    Crystal structure of a 5(10)-unsaturated 3-keto steroid. Conformation of ring A (1971)
    s.l. : American Chemical Society
    Journal of the American Chemical Society 93 (1971), S. 5588-5590 
    Details
    ISSN: 1520-5126
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/ja00750a053
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 3
    Electronic Resource
    Electronic Resource
    Reactivity and ligand exchange in triplatinum clusters (1985)
    s.l. : American Chemical Society
    Organometallics 4 (1985), S. 1750-1754 
    Details
    ISSN: 1520-6041
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/om00129a011
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 4
    Electronic Resource
    Electronic Resource
    COMPARATIVE STUDIES ON PHYSICAL PROPERTIES OF VEGETABLE OILS AND THEIR BLENDS AFTER FRYING (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food lipids 9 (2002), S. 0 
    Details
    ISSN: 1745-4522
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Physical properties of six commonly used oils and three blends consisting of three oils in each blend were studied after three successive frying of ‘poories’(fried snack from flattened dough of refined wheat flour). The changes in viscosity, CIE trans-reflectance color and related parameters, UV-Visible spectra and UV-spectra of oil samples in solvent system (chloroform:methanol; 2:1, v/v) were studied. The results showed that viscosity and color of the oils changed to a much higher extent after first frying than subsequent fryings. The hue angle followed a similar trend. Changes in the UV-spectra in the solvent system indicated an increase in the formation of conjugated compounds after successive fryings. Peroxide values (PV) also increased after frying. Principal Component Analysis (PCA) plots of the data indicated that among oils examined groundnut oil and soy oil in combination with other oils were preferred for frying. Use of small amounts of unrefined oils (filtered) such as mustard oil or sesame oil which have a high content of natural antioxidants was beneficial as formation of conjugated compounds and increase in peroxide value was minimized after successive frying using blended oils.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4522.2002.tb00225.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 5
    Electronic Resource
    Electronic Resource
    EFFECT OF BLENDING ON SENSORY ODOR PROFILE AND PHYSICO-CHEMICAL PROPERTIES OF SELECT VEGETABLE OILS (2001)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food lipids 8 (2001), S. 0 
    Details
    ISSN: 1745-4522
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Edible oils of common use in households are mainly of vegetable origin. The present trend of globalization and emphasis on nutritional enrichment has led to the exploration of usage of blended oils. Binary blends studied in this work consisted of 80% base oil (mustard, groundnut and sunflower oil) and 20% blending oil (sesame, refined palm and rice bran oil). The sensory odor profiling of base oils, namely sesame blending oils and their blends was monitored by Sniff test method. The characteristic notes of mustard oil were more of sulfury, pungent and sour while that of palm oil was more husk-like; sesame oil, seedy and earthy notes; rice bran oil was branny, earthy and groundnut oil more nutty, and had a fresh oil-like note on the profilogram. Profilogram of blends showed a decrease in the intensities of dominating notes of the base oils. The color measurement of blended oils showed variation in L*, a*and b*values with a+(redness) for refined palm oil blends, b+(yellowness) for sesame and mustard oil blends and a-(greenness) for rice bran oil blends. The sensory color perception values and CIE color values for L*, a*and b*were negatively correlated for lightness (L*) and sensory redness color values (r=-0.67; p〈0.05), while a positive correlation existed between a*and sensory redness values (r=0.72; p〈0.05). The apparent viscosity of the oil blends indicated a pseudoplastic shear thinning behavior. The apparent viscosity of the base oils increased when blended with sesame or rice bran oil, while it decreased upon blending with refined palm oil.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4522.2001.tb00193.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 6
    Electronic Resource
    Electronic Resource
    SENSORY PROFILING AND PRODUCT POSITIONING OF ROASTED AND GROUND (BREW) COFFEE AND SOLUBLE (INSTANT) COFFEE WITH AND WITHOUT ADDED FLAVOR (2000)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 15 (2000), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Coffee powders available commercially are of different qualities. The quality variations may be due to inherent quality of coffee beans, storage time and packaging materials used. Sensory profiles of brewed and soluble coffees were studied through profiling. Canonical discriminant analysis (CDA) used for positioning the different coffee samples showed that freshly made coffee from plantation arabica (PA), Pea berry (PB), PA with chicory (PAC), PB with chicory (PBC) and their blends viz. PA + PB and PAC + PBC occupied the quadrant where coffee aroma and overall quality rated higher. Other roasted & ground (R&G) coffee (market) samples were positioned where oily, fermented, musty, stale and caramelized notes dominated. In case of soluble coffee, the flavored coffee procured from the western market (S3, S6, S9 and S8) dominated the quadrant where other added flavor and oily notes dominated. The typical soluble (instant) coffee without any added flavor S10, S12 and S13 occupied another quadrant. The soluble coffee powder with spice incorporation took a separate quadrant where other added flavor and bitter taste dominated. The dominant quality attributes for the groups are different and are discussed in relation to the directional vectors.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2000.tb00412.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 7
    Electronic Resource
    Electronic Resource
    SENSORY PROFILING AND POSITIONING OF COMMERCIAL SAMPLES OF MILK POWDER (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Milk powders available commercially are of different qualities. The quality deviations may be due to inherent quality of the milk which in turn is dependent on various conditions like the fat content, the processing parameters, the storage time and the packaging materials used. The various brands of milk powders have been profiled sensorily for odor and flavor and also positioned using Canonical Discriminant Analysis (CDA). The study throws light on the relative qualities of the different brands, their positive and negative points and their relative position with respect to each other. The results indicate that the various types like whole milk powder, partially skimmed milk powder, skimmed milk powder and infant milk formula cluster together into the same group but the groups are separate from each other. The dominant quality attributes for the groups are different and are discussed in relation to the directional vectors.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1999.tb00119.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 8
    Electronic Resource
    Electronic Resource
    SENSORY AND INSTRUMENTAL TEXTURE MEASUREMENT OF THERMALLY PROCESSED RICE (2005)
    Oxford, UK : Blackwell Science Inc
    Journal of sensory studies 20 (2005), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Rice is the staple food of many countries and its sensory quality is of great concern to the consumers. Its preservation through thermal processing in retort pouches for ready-to-eat purposes was carried out by different time–temperature schedules with and without oil to achieve a minimum Foof 3 min. The sensory analysis of the cooked rice carried out using quantitative descriptive analysis showed that a process schedule of 118C, 8 min was optimum to have the optimal sensory characteristics. The same rice samples were subjected to instrumental texture measurements by texture analyzer using a crosshead speed of 0.5 mm/s with 90% compression for hardness and stickiness parameters. The instrumental hardness showed high correlation with sensory hardness, chewiness and overall quality (r = 0.72; r = 0.73; r = 0.79) and a negative correlation with sensory stickiness (r = −0.75). Applying principal component analysis, thermally processed rice samples were further classified based on the sensory and instrumental texture attributes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2005.00036.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 9
    Electronic Resource
    Electronic Resource
    RELATIONSHIP BETWEEN SENSORY AND TEXTURE MEASUREMENT OF JAMUN AND POSITIONING OF JAMUN SAMPLES (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 17 (2002), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Profilograms based on the quantitative descriptive analysis (QDA) of jamun using nine attributes were drawn for four market samples and ten samples prepared using various instant mixes available in the local market. The instrumental texture measurement of shear values were determined for all the samples. Correlations between sensory and instrumental texture measurement (shear force) were studied. The shear values were found to be correlated positively with softness, juiciness and milkiness. Further canonical discriminant analysis was run to position the samples in relation to others. The results indicated that samples M1, M2, M4, S3, S4, S6 and S10 group together in the same quadrant which represents desirable attributes of jamun viz, color, softness, juiciness, milkiness and overall quality. The jamuns from the instant mixes (S) can replace the control samples, traditionally prepared market samples (M) as they match the product profile very closely.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2002.tb00330.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 10
    Electronic Resource
    Electronic Resource
    Reaction volumes in model fluid systems. 2. Diatomic dissociation in Lennard-Jones solvents (1993)
    s.l. : American Chemical Society
    The @journal of physical chemistry 〈Washington, DC〉 97 (1993), S. 11835-11842 
    Details
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology , Physics
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/j100147a042
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
Close ⊗
This website uses cookies and the analysis tool Matomo. More information can be found here...