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
    Fertilizer Technology, Use of Concentrated Sulfuric Acid in Production of Granular Normal Superphosphate (1963)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 11 (1963), S. 44-47 
    Details
    ISSN: 1520-5118
    Source: ACS Legacy Archives
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jf60125a013
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 2
    Electronic Resource
    Electronic Resource
    Effects of Complete or Partial Replacement of Sodium Chloride on Processing and Sensory Properties of Hams (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: Fifteen bone-in hams were injected with curing solutions (five treatments) in which sodium chloride (NaCl) was completely (100%) or partially (50%) replaced with equivalent ionic strengths of either potassium chloride (KCl) or lithium chloride (LiCl). Sodium-containing additives were replaced with potassium-containing additives in four of the treatments. Curing solutions made with LiCl had the lowest pH value (P〈0.05); those made with KCl (100% or 50%) had the highest (P〈0.05) pH value. Use of KCI (100% or 50%) numerically increased salometer values of curing solutions about 5° above those values for controls. Curing solutions made with LiCl (100%) had salometer values that were about 11° to 14° lower than controls. Hams in which NaCl was completely (100%) or partially (50%) replaced by use of KCI had the most (P〈0.05) off-flavor. Because of its toxicity, LiCl is not GRAS approved and we do not recommend its use, but its use in this study resulted in sensory values that more closely approximated those achieved with NaCl than did use of KCl.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb12880.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 3
    Electronic Resource
    Electronic Resource
    Effects of Non-meat Protein Products on Properties of Fat-Batters and Mortadella Sausage (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Fat-batters made from pork fatback, hot water, salt and each of four different nonmeat protein products were manufactured and subsequently used in making mortadella sausages. Fat-batters made with sodium caseinate (SC) had the highest (P 〈 0.05) percentage of total weight loss upon heating but the percentage of the entity as free liquid oil was lowest (P 〈 0.05) among all comparisons. Cooked mortadella made with fat-batters containing SC had less (P 〈 0.05) processing shrinkage than those made with isolated soy protein. Mortadella sausages made with diced pork fatback were more desirable (P 〈 0.05) in overall appearance, and contained pieces of diced fat that sustained less (P 〈 0.05) rendering, than sausages made with fat-batters extended with protein products.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14802.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 4
    Electronic Resource
    Electronic Resource
    Effects of Chloride Salt, Method of Manufacturing and Frozen Storage on Sensory Properties of Restructured Pork Roasts (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: Pork shoulders were used to make two replications of restructured roast by the following methods: (1) grinder with 3-hole “kidney shaped” plate and a conventional knife with four full-length arms; (2) grinder with 3-hole “kidney shaped” plate and a special knife with two half-length arms and; (3) Comitrol machine with a 6.35 mm headsize. Sodium chloride was replaced with an equivalent ionic strength of potassium chloride in one-half of the roasts made by each method. Frozen storage period (1 or 4 wk) did not (P7〉0.05) affect sensory properties of cooked roasts. However, roasts made with potassium chloride had more off-flavor than roasts made with sodium chloride (P〈0.05). Roasts made by the Comitrol method had more off-flavor and less whole muscle-like mouthfeel than those made by the grind-mix method using a knife with two half-length arms (P〈0.05).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb12878.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
    Effects of Chloride Salts on Physical, Chemical and Sensory Properties of Frankfurters (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: Triplicate 4.5 kg batches of frankfurters formulated with either pork/beef or mechanically deboned turkey (MDT) were made to replace all (100%) or part (35%) of the sodium chloride (NaCl) with either potassium chloride (KCl), magnesium chloride (MgCl2) or lithium chloride (LiCl). Regardless of storage period or formulation, replacing all of the NaCl with either KCl or MgCl2 was detrimental to flavor. This same replacement with LiCl was not detrimental to flavor in pork/beef formulations. Data suggest that MgCl2 would not be a satisfactory substitute for NaCl in these formulations; however, replacing 35% of the NaCl with KCl may be possible. Because of its toxicity, LiCl is not GRAS-approved and we do not recommend its use but, its use in this study more closely approximated the sensory properties of NaCl than either KCl or MgCl2.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb12886.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
    A technique for locating muon deep inelastic scattering events in a nuclear emulsion target
    Amsterdam : Elsevier
    Nuclear Instruments and Methods 167 (1979), S. 261-272 
    Details
    ISSN: 0029-554X
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Energy, Environment Protection, Nuclear Power Engineering , Physics
    Type of Medium: Electronic Resource
    URL: http://linkinghub.elsevier.com/retrieve/pii/0029-554X(79)90014-4
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 7
    Electronic Resource
    Electronic Resource
    Effects of Wheat Gluten, Soy Isolate and Flavorings on Properties of Restructured Beef Steaks (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), 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: Restructured beef steaks were made in triplicate to contain the following ingredients; meat only, meat + vital wheat gluten (VWG) and meat + isolated soy protein (ISP). In addition, each treatment was made with and without flavorings (0.44% sodium chloride, 0.25% sodium tripolyphosphate and 0.31% hydrolyzed vegetable protein). Off-flavor scores were not different (P 〉 0.05) between meat and meat + VWG steaks made without flavorings; however, steaks made with meat + ISP alone had the highest (P 〈 0.05) off-flavor score. AU products made with flavorings were more cohesive, juicier, and required more effort to fragment than those made without flavorings. Instron rheological values increased (not significant among all comparisons) when flavorings were used. Steaks made with VWG or ISP were not different from each other in overall desirability scores but neither of these treatments (with or without flavorings) were as desirable as controls.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb02977.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
    Reduction or Replacement of Sodium Chloride in a Tumbled Ham Product (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 51 (1986), 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: Public concern over excess sodium in the diet has prompted investigation of sodium replacement in tumbled ham. Salt treatments consisted of a control (100% NaCl) and 50% or 100% ionic strength replacement with either KCl or MgCl2. Protein extraction was monitored during the 8 hr, discontinuous tumbling cycle, and reached a peak within 6 hr for all salt treatments. Control hams had the best overall sensory scores, while KCl/NaCl treatment gave the best physical bind and acceptable sensory scores (P〈0.05). Treatment with MgCl2 gave the lowest bind and sensory scores (P〈0.05). Partial replacement of Nacl ionic strength with 50% or less of KCl in tumbled ham can be accomplished while maintaining acceptable sensory and physical attributes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb13945.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
    Effects of Preblending, Reduced Fat and Salt Levels on Frankfurter Characteristics (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 52 (1987), 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: Frankfurters were manufactured from preblended (PB) or nonpreblended (NPB) meats to contain traditional and reduced levels of salt (1.5, 2.0, or 2.5%) and/or fat (17%= low; 25%= high). Emulsions stability, color, Kramer shear and palatability were evaluated. Salt had a positive effect on emulsion stability (p〈0.05). Low-fat frankfurters were darker, redder, less blue in color, drier and more resistant to shear than high-fat frankfurters. Low-fat franks containing 1.5% salt had a softer texture than those containing 2.0 or 2.5% salt. Preblending did not affect textural properties. With modification of the formulations, low fat-low salt franks can be manufactured.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb14030.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
    Monitoring of the winter populations of cereal aphids near Wageningen, the Netherlands, in 1982/1983 (1986)
    Springer
    European journal of plant pathology 92 (1986), S. 137-146 
    Details
    ISSN: 1573-8469
    Keywords: Sitobion avenae ; Metopolophium dirhodum ; Rhopalosiphum padi
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Description / Table of Contents: Samenvatting In de winter van 1982/1983 werden de graanluizen in een tarwegewas regelmatig geteld in willekeurig en in van tevoren gekozen monstereenheden. Hoewel er een aanmerkelijke afname van de populatie vanSitobion avenae werd waargenomen, overwinterde deze soort toch anholocyclish. Er werden geen aanwijzingen gevonden dat de andere bladluissoorten anholocyclish overwinterden hoewel kolonies vanRhopalosiphum padi tot eind december werden waargenomen. De gehele winter werden eieren vanR. padi opPrunus padi aangetroffen, de aantallen ervan namen geleidelijk af; van de 5385 getelde eieren overleefde ongeveer 30%. Ook de aantallen eieren vanMetopolophium dirhodum opRosa spp. werden reglematig vastgesteld; ook hier werd een geleidelijke afname geconstateerd. Van de oorspronkelijk getelde 1360 eieren overleefde ongeveer 34%. Het uitkomen van de eieren vanR. padi enM. dirhodum viel nauw samen met het uitlopen van de knoppen van hun waardplant. VoorM. dirhodum betekende dit dat de eerste eieren al begin januari uitkwamen.
    Notes: Abstract Cereal aphids on a wheat crop were sampled through the winter of 1982/1983 using both fixed and random quadrats.Sitobion avenae overwintered successfully anholocyclically although there was a substantial decline in the population of this species. No evidence for successful anholocyclic overwintering in other aphid species was found, althoughRhopalosiphum padi was seen to colonise the crop in early winter and was found until the end of December. Eggs ofR. padi onPrunus padus were observed through the winter. A steady decline in their numbers occurred. The overall survival rate of the 5385 eggs was c.30%. Eggs ofMetopolophium dirhodum onRosa spp. were also monitored. They also showed a steady decline in numbers through the winter. The overall survival rate of the 1360 eggs was c.34%. Egg hatch in bothR. padi andM. dirhodum was closely synchronised with bud burst of their host plant. For the latter species this resulted in egg hatch starting in January.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01999795
    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...