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  • 1
    Electronic Resource
    Electronic Resource
    Gelation Mechanism of Curdlan by Dynamic Viscoelasticity Measurements (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), 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: Gelation of curdlan was classified into two forms: thermo-reversible and thermo-irreversible gelation. The temperature dependence of the rheological properties indicated that the temperature at which the transition to thermo-irreversible gel system occurred was concentration-dependent, while thermo-reversible gel formation temperature was independent of concentration. An increase in concentration lowered the irreversible gel formation temperature from the generally reported 80°C and decreased the amount of thermo-reversible component in the final gel. This indicates that an increase in the curdlan concentration promoted hydrophobic interactions between micelles at junction zones at a lower temperature than 80°C.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb09875.x
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Infrared absorption spectrum of charge-transfer complex between trimethylamine and iodine
    Amsterdam : Elsevier
    Journal of Molecular Spectroscopy 9 (1962), S. 461-468 
    Details
    ISSN: 0022-2852
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Chemistry and Pharmacology , Physics
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1016/0022-2852(62)90251-5
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    The structure of abscisterol A: A novel 21-nor-Δ^1^7^(^2^0^)-unsaturated sterol from Cryptosporiopsis abietina
    Amsterdam : Elsevier
    Tetrahedron Letters 35 (1994), S. 4393-4396 
    Details
    ISSN: 0040-4039
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Chemistry and Pharmacology
    Type of Medium: Electronic Resource
    URL: http://linkinghub.elsevier.com/retrieve/pii/S0040-4039(00)73365-X
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    An on-line advisory control system for the lactic acid fermentation process (1994)
    Springer
    Applied microbiology and biotechnology 42 (1994), S. 204-211 
    Details
    ISSN: 1432-0614
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract A fuzzy expert system was developed for online diagnosing and controlling of bioprocesses. The system was constructed in object-oriented Smalltalk/V for diagnosing and controlling of bioprocesses. Lactic acid fermentation with an industrial strain ofLactobacillus casei was chosen as the model system. The performance of the fuzzy expert system and the knowledge base utilizing experts' knowledge and several facts obtained from the experiments were successfully validated with on-line fermentations. The fuzzy expert system could diagnose a fault on-line and give reasonable advice to the process operator. In order to achieve the diagnosing faculty, a database, a knowledge base, and both backward and forward chaining procedures were implemented employing the object-oriented programming environment. A defuzzifier was implemented in the system to achieve on-line control. In order to realize a decision-making system with a human operator and a fuzzy expert system, a new control strategy namedAdvice was also introduced. Several cultivations were carried out in order to collect knowledge on the effects concerned with inoculum properties to the process and to construct a database including standard time-course profiles. The performance of the fuzzy expert control system was successfully tested with on-line experiments.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00902718
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
    Fulltext
  • 5
    Electronic Resource
    Electronic Resource
    An on-line advisory control system for the lactic acid fermentation process (1994)
    Springer
    Applied microbiology and biotechnology 42 (1994), S. 204-211 
    Details
    ISSN: 1432-0614
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract  A fuzzy expert system was developed for on-line diagnosing and controlling of bioprocesses. The system was constructed in object-oriented Smalltalk/V for diagnosing and controlling of bioprocesses. Lactic acid fermentation with an industrial strain of Lactobacillus casei was chosen as the model system. The performance of the fuzzy expert system and the knowledge base utilizing experts’ knowledge and several facts obtained from the experiments were successfully validated with on-line fermentations. The fuzzy expert system could diagnose a fault on-line and give reasonable advice to the process operator. In order to achieve the diagnosing faculty, a database, a knowledge base, and both backward and forward chaining procedures were implemented employing the object-oriented programming environment. A defuzzifier was implemented in the system to achieve on-line control. In order to realize a decision-making system with a human operator and a fuzzy expert system, a new control strategy named Advice was also introduced. Several cultivations were carried out in order to collect knowledge on the effects concerned with inoculum properties to the process and to construct a database including standard time-course profiles. The performance of the fuzzy expert control system was successfully tested with on-line experiments.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00902718
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
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