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  • 1
    Electronic Resource
    Electronic Resource
    Small-angle neutron scattering study of end-linked gels (1993)
    s.l. : American Chemical Society
    Macromolecules 26 (1993), S. 6873-6877 
    Details
    ISSN: 1520-5835
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology , Physics
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/ma00077a025
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  • 2
    Electronic Resource
    Electronic Resource
    Hyperfine predissociation of the B state of Cl2 (1988)
    College Park, Md. : American Institute of Physics (AIP)
    The Journal of Chemical Physics 89 (1988), S. 1196-1198 
    Details
    ISSN: 1089-7690
    Source: AIP Digital Archive
    Topics: Physics , Chemistry and Pharmacology
    Notes: Thanks to lifetime measurements, we give evidence of a predissociation of the v≥13, J=0 levels of the B state of Cl2. This weak predissociation is interpreted as a hyperfine predissociation, comparable to the ones observed in Br2 and I2. Moreover, the radiative lifetime of the v=12 level has been found closed to 1200 μs.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1063/1.455231
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  • 3
    Electronic Resource
    Electronic Resource
    Crossed beam study of the I2+F2→IF(B)+IF(X) reaction: Spectrum of the chemiluminescence and rovibrational distribution of IF(B) (1989)
    College Park, Md. : American Institute of Physics (AIP)
    The Journal of Chemical Physics 90 (1989), S. 4198-4207 
    Details
    ISSN: 1089-7690
    Source: AIP Digital Archive
    Topics: Physics , Chemistry and Pharmacology
    Notes: The chemiluminescence of IF produced by the I2+F2 reaction has been the subject of several works. In this paper, we present a study of this reaction under crossed beam conditions. The chemiluminescence spectrum has been recorded at several collision energies and the rovibrational distribution of the IF molecules has been deduced from the spectra by a linear least square fit. This distribution presents a strong vibrational inversion and extends to very high J values. It is very different from all the previously reported rovibrational distributions observed in the IF chemiluminescence. This result confirms that at least two different mechanisms contribute to populate the IF B state in the I2+F2 reaction, and our experiment is the first one to give the spectrum of the I2+F2 chemiluminescent reaction occurring in a single collision regime.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1063/1.455776
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  • 4
    Electronic Resource
    Electronic Resource
    Laser induced fluorescence study of the F+I2→IF+I reactive collision (1988)
    College Park, Md. : American Institute of Physics (AIP)
    The Journal of Chemical Physics 88 (1988), S. 2342-2354 
    Details
    ISSN: 1089-7690
    Source: AIP Digital Archive
    Topics: Physics , Chemistry and Pharmacology
    Notes: We have performed a crossed beam study of the F+I2→IF+I reaction. The IF product was detected by the LIF technique, using a cw single frequency dye laser. About 10 000 lines belonging to the B–X system of IF have been thus recorded. These lines have been assigned and the populations of about 1300 rovibrational levels of the X state were deduced from their intensities. This analysis takes into account the coherent saturation regime of the excitation process. In the present work, only the high vibrational levels of the X state (v‘=8–20) have been studied. A striking result is the observation of bimodal rotational distributions for several vibrational levels: the rotational distribution presents a plateau and a peak for high rotational quantum numbers. The vibrational distribution presents a peak centered at v‘=13, and as we have shown that the v‘=0 peak observed by other authors is in fact an experimental artifact, the general features of the energy disposal in this reaction are now well known.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1063/1.454717
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  • 5
    Electronic Resource
    Electronic Resource
    Headspace Volatiles of Sockeye and Pink Salmon as Affected by Retort Process (2000)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 65 (2000), 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: Sockeye and pink salmon were canned according to constant and variable temperature retort processes. A total of 102 volatile constituents were detected by gas chromatography-mass spectrometry. Based on principal component analysis (PRIN) applied to the different classes of volatiles, PRIN1 explained 72.2% of variation and was significant (P 〈 0.0001) for species differentiation. PRIN2 and PRIN4 extracted smaller variations (14.5% and 3.1%, respectively) but were significant (P 〈 0.05 and P 〈 0.01, respectively) for differences in retort regimes. However, sensory panelists did not find flavor differences between retort modes. Olfactometry revealed that aldehydes, sulfurs, and ketones constituted the major volatile classes of aroma-impact constituents in canned sockeye salmon.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2000.tb15952.x
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  • 6
    Electronic Resource
    Electronic Resource
    Headspace Volatiles and Physical Characteristics of Vacuum-microwave, Air, and Freeze-dried Oregano (Lippia berlandieri Schauer) (2000)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 65 (2000), 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: : Mexican oregano (Lippia berlandieri Schauer) was dried using a freeze drier, conventional hot air drier, and a recently developed vacuum-microwave drier. The effect of the drying method on the relative content of major flavor volatiles, rehydration rate, color, and structural integrity of the herb was evaluated. Dynamic headspace analysis of volatiles present in fresh or dried oregano revealed that β-myrcene, α-terpinene, γ-terpinene, p-cymene, and thymol were the major volatile compounds of the plant. The level of thymol in vacuum-microwave-dried oregano was found to be comparable to that of fresh or freeze-dried samples (1.3 times the thymol concentration of air-dried). Air-dried samples of oregano were darker, were less green, and exhibited lower rehydration rates than those prepared by vacuum-microwave or freeze-drying. Structures of vacuum-microwave and freeze-dried oregano appeared to be quite similar as observed on electron micrographs.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2000.tb09394.x
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  • 7
    Electronic Resource
    Electronic Resource
    Microfiltration and Ultrafiltration Ceramic Membranes for Apple Juice Clarification (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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: Depectinized control (CTJ) and ascorbic acid treated (AAJ) apple juices were filtered through microfiltration (MF, 0.2 m) and ultrafiltration (UF, 0.02 m) ceramic tubular membranes. Under optimal conditions (8 m/s, 414 kPa and 50°C), the UF membrane resulted in higher steady state flux and less fouling than the MF membrane for both juices. AAJ produced by addition of AA at milling had lower flux for both MF and UF. The chemical, physical and sensory properties of apple juices from MF and UF membranes were similar and changes during storage were comparable.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb17912.x
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  • 8
    Electronic Resource
    Electronic Resource
    Characterization of the Residual Pink Color in Cooked Turkey Breast and Pork Loin (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 55 (1990), 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 residual redness was characterized in well cooked meat from turkey breast and pork loin. A simple method of scanning thin slices by transmission spectrophotometry was used to evaluate the meat pigments in situ. Absorption bands at 414, 520, and 550 nm of the spectra obtained from cooked meat led to the conclusion that residual pink color was caused by cytochrome c. The method was further modified to study the effect of air contact on meat color after cooking. Other pigments were spontaneously oxidized as soon as meat surface was exposed to air. The concentrations of hemoproteins in turkey and pork were determined and found to be related to cooked meat color.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1990.tb03908.x
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  • 9
    Electronic Resource
    Electronic Resource
    Static Headspace Gas Chromatographic Method for Volatiles in Canned Salmon (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: Amount of fish placed in vials as well as incubation temperature and time were factors studied to improve a static headspace sampling method applied to analyze volatiles in canned salmon. A random-centroid optimization program (RCO) was used to simultaneously search for the optimal levels of other factors, namely, initial oven temperature, column headpressure, and total flowrate. RCO was an effective optimization program while allowing testing of several treatments at a time. The optimal conditions of operation permitted detection of 80 volatile compounds, 34 of which were identified including aldehydes, alkanes, aromatic compounds, sulfur-containing compounds, alkenes, ketones, several miscellaneous compounds plus an alcohol and an acid.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb04750.x
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  • 10
    Electronic Resource
    Electronic Resource
    Sexual maturity stages of canned chum salmon segregated using static headspace volatile patterns
    Amsterdam : Elsevier
    Food Research International 27 (1994), S. 469-476 
    Details
    ISSN: 0963-9969
    Keywords: discriminant analysis ; principal component analysis ; salmon ; sexual maturity ; static headspace gas chromatography ; volatiles
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1016/0963-9969(94)90241-0
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