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  • 1
    Electronic Resource
    Electronic Resource
    Oxford, UK and Boston, USA : Blackwell Publishers Ltd
    Pacific economic review 3 (1998), S. 0 
    ISSN: 1468-0106
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Economics
    Notes: Hong Kong had twice adopted, in its modern monetary history, the currency board system: the first in November 1935, and the second in October 1983. This article provides an analysis of the modus operandi of Hong Kong's version of currency board, as well as an appraisal of its advantages and disadvantages.
    Type of Medium: Electronic Resource
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  • 2
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 42 (1977), 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: In the process of isolating sialic acid from bovine isoelectric casein a hydrolytic product (CBF) was obtained, possessing growth promoting activity for Bifidobacterium bifidum var. pennsylvanicus. Growth was measured turbidimetrically by addition of CBF (250 ppm) to ATCC Medium 76. Stimulation by CBF was comparable to that obtained with N-acetylglucosamine. Whole casein, sialic acid-free casein and k-casein failed -to stimulate the growth of -the organism to the level achieved with CBF. The CBFfraction contained 0.15% nhosohorus. 7% free lactose and various peptides. No sialic acid or ofher amino sugars were detected. On the basis of phosphorus content and amino acid analysis it was concluded that CBF was likely a degradation product of k-casein.
    Type of Medium: Electronic Resource
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  • 3
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), 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: Functional properties of corn protein concentrate were evaluated after extrusion with a laboratory Brabender and a Wenger X-25 extruder. Bulk density, water content and hardness after rehydration were used as criteria for textural comparison among extrudates. Results indicated that corn protein concentrates resulting from either aqueous (CPC-A) or ethyl acetate (CPC-E) extraction were more suitable for extrusion applications than the one resulting from hexane extraction. A blend containing corn protein concentrate and soy flour at the ratio of 15:85 was good for chunks and granules extrusion in the pH range 7.0 - 7.3. In a dry spinning process which requires a dough with high cohesiveness for fiber formation, a blend containing 21% of corn protein concentrate, 20% soy isolate, and 59% soy concentrate at a natural pH was satisfactory.
    Type of Medium: Electronic Resource
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  • 4
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), 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 rheological properties of commercial enzyme modified cheese products (Dariteen®, Miles Laboratories, Inc.) are investigated with a micro-rheolog type of viscometer with cone-and-plate geometry. These products exhibit thixotropic shear-thinning behavior, where viscosity changes with the duration and the rate of the applied shear. A viscosity model invoking gradually increasing and decreasing shear rate is investigated. The model involves expression of viscosity as a function of shear rate in the range 1.92-384 sec−1 for the case of Increasing shear rate and 384-1.92 sec−1 for the case of decreasing shear rate. In these investigations, temperature and moisture content range from 24-72°C and 42.3-59.3%, respectively. Hysteresis curves representative of the phenomena are also illustrated.
    Type of Medium: Electronic Resource
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  • 5
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Growth stimulation of B. bifidum var. pennsylvanicus by filter- sterilized, unheated amino sugars was studied utilizing an ATCC medium 76 assay system. The order of stimulatory effect was N-acetylglu- cosamine (GlcNAc) 〉 N-acetylgalactosamine 〉 N-acetylmannosamine 〉 N-acetylneuraminic acid. When GlcNAc was heated at 121°C for 15, 30 and 45 min, depression of growth occurred and was directly related to the heat treatment applied. The presence of E. coli B organisms in the assay system did not influence the growth stimulatory effect of the amino sugars on B. bifidum Spent broth, prepared by growth of E. coli B in the assay medium followed by filter sterilization, was found to stimulate the subsequent growth of B. bifidum. The spent broth contained small quantities of amino sugars. E. coli B failed to grow in spent broth prepared from B. bifidum without pH adjustment. Growth of E. coli B was observed when this spent medium was neutralized and fortified with amino sugars, however, without any specific stimulatory pattern attributable to the type of amino sugar.
    Type of Medium: Electronic Resource
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  • 6
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food process engineering 2 (1978), S. 0 
    ISSN: 1745-4530
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Effects of moisture level, temperature and shear rate on the rheological properties of defatted soy dough during extrusion were studied on a Brabender laboratory extruder. Entrance pressure loss through the extruder capillary die as well as viscosity of the cooked and compressed soy dough were expressed as a function of added moisture, shear rate and temperature through multiple regression analysis. Process conditions involved in this study were (a) temperature from 100 to 160°C; (b) added moisture from 22 to 32% and (c) shear rate from 50 to 10,500 sec−1. Data were collected at steady state. It was found that in the shear rate range of 50 to 1,000 sec−1 and temperature range of 100 to 160°C the viscosity of the cooked and compressed soy dough with 32%, 25% and 22% added moisture ranged from 10,000 to 500 poise and 20,000 to 200 poise and 20,000 to 1,000 poise respectively.
    Type of Medium: Electronic Resource
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  • 7
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food process engineering 4 (1980), S. 0 
    ISSN: 1745-4530
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effects of pH (5.0 to 7.0), salt content (0 to 3%), cooking time (15 to 75 min at 100°C), soy isolate and egg white level (both from 1 to 5%) on the gel strength of a model meat loaf analog system are investigated. An Instron Universal tester is used for evaluating the analog's strength of various compositions. The study indicates an insignificant influence of pH and soy isolate content on the analog's strength. Effects of egg white content, salt content, and cooking time are expressed in terms of a second order polynomial, where linear effects and interactions are shown to be significant. Egg white content and cooking time are exponentially related to the hardness, whereas, salt content is linearly proportional to the logarithm of hardness. Response surface analysis reveals that egg white usage can be greatly reduced if salt content and cooking time are manipulated. This study provides a model that can be used to optimize a process for producing meat loaf analogs.
    Type of Medium: Electronic Resource
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  • 8
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food process engineering 2 (1978), S. 0 
    ISSN: 1745-4530
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: A viscosity model of defatted soy dough under various conditions of shear rate, temperature and moisture level in the extrusion process is reported. The model represents the data well within the shear rate range of 50 to 1,000 s−1, the temperature range of 100 °C to 160 °C, and the added moisture range of 22% to 32%. The flow index is determined to be 0.127, and response surfaces of the viscosity are also presented.
    Type of Medium: Electronic Resource
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  • 9
    Electronic Resource
    Electronic Resource
    Cambridge : Cambridge University Press
    The @China quarterly 116 (1988), S. 841-842 
    ISSN: 0305-7410
    Source: Cambridge Journals Digital Archives
    Topics: Linguistics and Literary Studies , History , Political Science , Sociology , Economics
    Type of Medium: Electronic Resource
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  • 10
    ISSN: 0305-7410
    Source: Cambridge Journals Digital Archives
    Topics: Linguistics and Literary Studies , History , Political Science , Sociology , Economics
    Type of Medium: Electronic Resource
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