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  • 1
    Electronic Resource
    Electronic Resource
    s.l. : American Chemical Society
    Environmental science & technology 25 (1991), S. 547-550 
    ISSN: 1520-5851
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology , Energy, Environment Protection, Nuclear Power Engineering
    Type of Medium: Electronic Resource
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  • 2
    Electronic Resource
    Electronic Resource
    s.l. ; Stafa-Zurich, Switzerland
    Solid state phenomena Vol. 63-64 (Dec. 1998), p. 207-214 
    ISSN: 1662-9779
    Source: Scientific.Net: Materials Science & Technology / Trans Tech Publications Archiv 1984-2008
    Topics: Physics
    Type of Medium: Electronic Resource
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  • 3
    Electronic Resource
    Electronic Resource
    Springer
    Zeitschrift für Lebensmittel-Untersuchung und -Forschung 206 (1998), S. 58-62 
    ISSN: 1431-4630
    Keywords: Key words Bacillus stearothermophilus ; Predictive ; microbiology ; Thermal resistance ; Sodium chloride ; Environmental factors
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract  The effect of different concentrations of sodium chloride (NaCl) in the recovery medium on the apparent thermal resistance of Bacillus stearothermophilus spores (strain ATCC 12980) was studied. Spores were heated at different temperatures (115–125°C) and subcultured in medium with different NaCl concentrations [1, 2, 3 and 3.5% (w/v)]. The results indicate that increasing NaCl levels decreases the apparent heat resistance of the spores, over a temperature range of 115–125°C. No significant difference was found between 3 and 3.5% (w/v) NaCl although both reduced B. stearothermophilus heat resistance considerably. A second-order polynomial equation provided a good description of the spores’ D value, as influenced by the temperature and NaCl concentration. Predictions from the model compared well with published data, and therefore the model is suitable for predicting the effect of NaCl concentration on thermal inactivation of B. stearothermophilus.
    Type of Medium: Electronic Resource
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  • 4
    Electronic Resource
    Electronic Resource
    Springer
    Zeitschrift für Lebensmittel-Untersuchung und -Forschung 207 (1998), S. 322-327 
    ISSN: 1431-4630
    Keywords: Key words Mandarin ; Enzymatic peeling ; Peeling process ; Fresh fruit ; Modelling
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract  A process for enzymatic peeling of mandarin was optimised. Enzymatic peeling was completed by means of infusion under vacuum of a commercial preparation of pectolases and cellulases (Rohament PC), followed by a period of incubation with the prepared enzymatic solution, elimination of the skin and separation of the segments. Distinct designs of the cuts of the flavedo were studied, by analysing characteristics of enzymatic saturation at distinct pressures and times of vacuum. Based on the data obtained, a mathematical model was developed which allowed us to predict the infusion of enzyme reached as a function of pressure and time of vacuum. The best peeling results were achieved in those combinations of pressure and time of vacuum that allowed a saturation of approximately 90% in less than 10 min. The design of an ideal cut (a cut in the equatorial zone, the removal of part of the peel of the calycinal and peduncular zones and two longitudinal cuts), two suitable vacuum conditions (defined using the mathematical model; 400 mm Hg and 500 mm Hg during 5 min), the effect of distinct concentrations of Rohament PC and incubation times on the main attributes of peeling quality (ease of separation of the remains of the residual peel, ease of segment separation, percentage of viable segments and percentage of albedo not attacked by the enzyme) were studied. The greatest quantity of viable segments and the best quality of enzymatic peeling were achieved by using an enzymatic concentration of 5 g/l of Rohament PC and an incubation time of 20 min. Under these conditions, 90% and 85% of viable segments were obtained, less than 10% of the albedo was not attacked, an easy separation of the remains of the residual peel and easy separation of the segments were achieved.
    Type of Medium: Electronic Resource
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  • 5
    Electronic Resource
    Electronic Resource
    Springer
    Zeitschrift für Lebensmittel-Untersuchung und -Forschung 206 (1998), S. 63-67 
    ISSN: 1431-4630
    Keywords: Key words Anaerobiosis ; Injury ; Bacillus stearothermophilus ; Process optimization
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract  The effect of recovering Bacillus stearothermophilus spores under anaerobic conditions on their apparent thermal resistance was studied. Spores were suspended in bidistilled water as a reference medium, heated at 115, 117, 119, 121, 123 and 125°C and recovered under aerobic and anaerobic conditions. D values (decimal reduction time) obtained following recovery under anaerobic conditions were lower than those obtained under aerobic conditions. Reductions of between 31 and 48% were found for all the temperatures studied. When spores were suspended in mushroom extract and recovered under anaerobic conditions the apparent heat resistance was much lower than that obtained under aerobic conditions (D 121°C was 4.3 min and 1.7 min, under aerobic and anaerobic conditions, respectively). Heating the spores in mushroom extract and recovering the spores under anaerobic conditions produced an additive effect, decreasing the apparent heat resistance of the B. stearothermophilus spores.
    Type of Medium: Electronic Resource
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  • 6
    ISSN: 1432-0630
    Keywords: PACS: 78.60Hk; 71.55Eq
    Source: Springer Online Journal Archives 1860-2000
    Topics: Mechanical Engineering, Materials Science, Production Engineering, Mining and Metallurgy, Traffic Engineering, Precision Mechanics , Physics
    Notes: Abstract. Cathodoluminescence (CL) in the scanning electron microscope has been applied to study the luminescence emission of GaN single crystals grown by LPE methods. CL spectra show the presence of near band edge and of yellow emissions. The latter has been found to be mainly related to rows of hillocks formed at the growth steps. The origin of the yellow luminescence is discussed
    Type of Medium: Electronic Resource
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  • 7
    Electronic Resource
    Electronic Resource
    Springer
    Il nuovo cimento della Società Italiana di Fisica 7 (1986), S. 322-326 
    ISSN: 0392-6737
    Keywords: Molecular photon processes
    Source: Springer Online Journal Archives 1860-2000
    Topics: Physics
    Description / Table of Contents: Riassunto Sulle basi del modello quantostatistico recentemente discusso, in questo lavoro si trattano le perturbazioni indotte dall'intenso campo di un laser a CO2 sui livelli del percorso vibrazionale di una molecola sottoposta a dissociazione unimolecolare multifotonica. Questa correzione perturbazionale è studiata usando una tecnica con operatori di dislocazione e i risultati sono interpretati secondo il modello statistico.
    Notes: Summary On the basis of a quantum-statistical model recently discussed, we deal in this paper with the perturbations induced by the intense field of a CO2 laser on the levels of the vibrational pattern of a molecule undergoing multiphoton unimolecular dissociation. This perturbational correction is investigated by using a displacement operator technique and the results are interpreted according to the statistical model.
    Type of Medium: Electronic Resource
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  • 8
    Electronic Resource
    Electronic Resource
    Springer
    Il nuovo cimento della Società Italiana di Fisica 9 (1987), S. 431-445 
    ISSN: 0392-6737
    Keywords: Molecular photon processes
    Source: Springer Online Journal Archives 1860-2000
    Topics: Physics
    Description / Table of Contents: Riassunto È stato studiato il quasi-continuo vibrazionale della molecola del trifluoruro di boro e il formalismo è stato esteso per trattare molecola conN modi normali. Sono state calcolate le curve anarmoniche del potenziale per i modi normali di BF3 e sono state provate le costanti di anarmonicità calcolate rispetto alle frequenze fondamentali. La curva del potenziale del modo di scuotimento è stata simulata mediante una rotazione interna di uno degli atomi del fluoruro. Sono stati calcolati i livelli di energia vibrazionale e le funzioni d'onda, applicando la teoria di perturbazione di secondo ordine. Sono stati ottenuti i livelli di energia quasi continua del BF3 mediante un metodo basato sulla formazione di adeguate combinazioni lineari di funzione d'onda che appartengono ai modiN-1 che risultano rimuovendo il modo i.r. attivo; le energie associate sono state minimizzate usando una procedura di minimizzazione vincolata. Si è trovato che il modello di energia degliN-1 modi vibrazionali una densità di energia alta abbastanza per costituire un bagno vibrazionale di calore e, infine, si è verificato che il modello «fittizio» del modo attivo è incluso nel modello degliN-1 modi.
    Abstract: Резюме Качественно исследуются колебательньій квазиконтиуум молекульі BF3 и предлагается обобщенньій формализм для рассмотрения молекул сN-нормальньіми модами. Вьічисляются потенциальньіе кривьіе для нормальньіх мод BF3. Вьічисленньіе константьі ангармоничности проверяются на фундаментальньіх частотах. Потенциальная кривая для модьі моделируется с помощью внутреннего вращения одного из атомов фтора. Вьічисляются уровни знергии колебательного движения и волновьіе функции, используя теорию возмущений второго порядка. Уровни энергии квазиконтинуума BF3 получаются с помощью метода, основанного на образовании адекватньіх линейньіх комбинаций волновьіх функций, принадлежащихN-1, модам, которьіе возникают при удалении инфракрасной активной модьі. Ассоциированньіе энергии минимизируются, используя ограниченную процедуру минимизации. Получено, что спектр энергии дляN-1 колебательной модьі обладает достаточно вьісокой плотностью для образования колебательной тепловой бани. В заключение, проверяется, что «фиктивньій» спектр активной модьі включается в спектр дляN-1 модьі.
    Notes: Summary The vibrational quasi-continuum of the boron trifluoride molecule has been qualitatively studied and the formalism extended to treatN-normal-mode molecules. The anharmonic potential curves for the BF3 normal modes have been calculated, and the computed anharmonicity constants have been tested against the fundamental frequencies. The potential curve of the wagging mode has been simulated by an internal rotation of one of the fluoride atoms. The vibrational-energy levels and wave functions have been calculated applying second-order perturbation theory. The quasi-continuum energy levels of BF3 have been obtained by means of a method based in forming adequate linear combinations of wave functions belonging to theN-1 modes resulting from removing the i.r.-active mode; the associated energies have been minimized using a constrained minimization procedure. It has been found that the energy pattern of theN-1 vibrational modes possesses an energy density high enough for constituting a vibrational heat bath and, finally, it has been verified that the «fictitious» pattern of the active mode is included in the pattern of theN-1 modes.
    Type of Medium: Electronic Resource
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  • 9
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: High pressure/cooking combinations (200 MPa and 400 MPa, 70°C) of chicken gels caused the formation of less compact and aggregated microstructures, which had better binding properties and were less hard. Pressurizing caused a general decrease in color parameters. The addition of starch, egg white or iota carrageenan increased water binding of meat batters. The effect of adding starch and iota carrageenan on textural properties was similar, both causing an increase in hardness and chewiness. High pressure influenced the action of the ingredients and the extent of the effect was related to the type of ingredient and the pressure level but pressure clearly predominated over ingredient effects.
    Type of Medium: Electronic Resource
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  • 10
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    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 application of high pressure (200 and 400 MPa, 30 min) favored water and fat binding properties of chicken and pork batters even at low ionic strength. Textural properties of meat batters (particularly hardness and chewiness, and to a lesser extent springiness and cohesiveness) were influenced by cooking temperature. High pressures influenced the texture of batters, so that pressurized samples were less hard, cohesive, springy or chewy than nonpressurized samples; this effect was not related to on salt concentration. High pressure treatment limited the formation of gel structures, which probably was associated with its preserving effect against thermal denaturation of meat proteins.
    Type of Medium: Electronic Resource
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