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  • 1
    Electronic Resource
    Electronic Resource
    A formal approach to designing delay-insensitive circuits (1991)
    Springer
    Distributed computing 5 (1991), S. 107-119 
    Details
    ISSN: 1432-0452
    Keywords: Delay-insensitive circuit ; Asynchronous circuit ; Trace semantics ; Communication behaviors ; Regular expressions
    Source: Springer Online Journal Archives 1860-2000
    Topics: Computer Science
    Notes: Summary A method for designing delay-insensitive circuits is presented based on a simple formalism. The communication behavior of a circuit with its environment is specified by a regular expression-like program. Based on formal manipulations this program is then transformed into a delay-insensitive network of basic elements realizing the specified circuit. The notion of delay-insensitivity is concisely formalized.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF02252954
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  • 2
    Electronic Resource
    Electronic Resource
    Reduction of Carcinogenic N-Nitrosamines and Residual Nitrite in Model System Sausage by Irradiation (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), 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: Gamma irradiation was used to reduce the N-nitrosamines and residual nitrite in model system sausage during storage. Aerobic or vacuum packaged sausage was irradiated at 0, 5,10, 20, and 30 kGy. The residual nitrite levels were significantly reduced by gamma irradiation, and, in vacuum packaging, the reduction was dose dependent. The N-nitrosodimethylamine of the sausage irradiated at 10 kGy or above reduced in aerobic packaging, while a dose of 20 kGy was needed in vacuum packaging. The N-nitrosopyrrolidine reduction was found at 20 and 30 kGy-irradiation. Results indicated that high dose irradiation (〉 10 kGy) was needed to reduce the carcinogenic N-nitrosamine and nitrite levels in pork sausage during storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb10291.x
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  • 3
    Electronic Resource
    Electronic Resource
    Production of Volatile Compounds from Irradiated Oil Emulsion Containing Amino Acids or Proteins (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: Oil emulsions containing amino acids, glutathione, bovine serum albumin, gelatin, or myofibrillar proteins were prepared. The emulsions were irradiated at 0, 2.5, 5.0, or 10.0 kGy absorbed doses and analyzed for volatile compounds. Irradiation increased the production of aldehydes (for example, hexanal, heptanal, octanal, and nonanal) indicating that lipid oxidation of oil emulsion was accelerated by irradiation. Irradiation produced, by radiolytic degradations, new volatile compounds from oil emulsions containing leucine, valine, isoleucine, phenylalanine, methionine, or cysteine. This indicated that radiolysis of protein may play an important role in off-odor generation of irradiated meat.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2000.tb16059.x
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  • 4
    Electronic Resource
    Electronic Resource
    Volatiles and Oxidative Changes in Irradiated Pork Sausage with Different Fatty Acid Composition and Tocopherol Content (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: Aerobic-packaged sausage irradiated at 4.5 kGy had higher (P 〈 0.05) 2-thiobarbituric acid reactive substances (TBARS) than those irradiated at 0 or 2.5 kGy at 0-d storage. Generally, TBARS of aerobic- or vacuum-packaged sausage prepared with lard were higher (P 〈 0.05) than those of sausage prepared with flaxseed oil or corn oil. The amount of 1-heptene and 1-nonene increased (P 〈 0.05) with increased irradiation doses. Aldehydes, ketones, and alcohols were not influenced by irradiation at 0-d storage. However, irradiation accelerated lipid oxidation and increased the amount of aldehydes, ketones, and alcohols in aerobic-packaged sausage during storage. The tocopherol content in the sausage influenced (P 〈 0.05) production of volatiles at different levels of unsaturated fatty acids.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2000.tb15992.x
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  • 5
    Electronic Resource
    Electronic Resource
    Production of Low Salted and Fermented Shrimp by Irradiation (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), 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: : Shrimp (Acetes chinensis) were sliced, washed, and then salted with 15 and 20% (w/w) sodium chloride. Salted shrimp was 0, 5, and 10 kGy-irradiated at 2 different stages: 1) irradiated immediately after processing salted shrimp, 2) irradiated at optimum fermentation period, and fermented at 15 °C for 10 weeks. Nonirradiated shrimp with 30% salt were also prepared as a control. Irradiated shrimp were not different in proximate composition, salinity, and water activity from nonirradiated shrimp with the same salt addition and the same irradiation time. During fermentation, volatile basic nitrogen (VBN) contents increased as the salt concentration and irradiation dose decreased. From results of sensory analysis, total bacterial count, and pH, the combination of low salt concentration (15% or 20%) and gamma irradiation (5 or 10 kGy) was effective in processing low-salted and fermented shrimp. Results provided no adverse sensory quality and improved micro-bial shelf-stability compared to control (30% of salt addition).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb08721.x
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  • 6
    Electronic Resource
    Electronic Resource
    Fat Reduces Volatiles Production in Oil Emulsion System Analyzed by Purge-and-Trap Dynamic Headspace/Gas Chromatography (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: Release of volatiles in oil emulsion systems containing various fat contents was determined using purge-and-trap dynamic headspace/gas chromatography. Oil emulsions were prepared using 0, 0.5, 1, 2, 4, or 8% oil, and a standard mixture was prepared using hydrocarbons, aldehydes, ketones, and alcohols. Fat content in oil emulsions reduced the volatility of added volatile standards, and the amount of volatiles released from oil emulsion correlated negatively with fat content (r2= 0.92 in total volatiles). Among these tested, the volatilization of ketones was least influenced by fat content. The release of nonpolar hydrocarbons was not influenced but polar compounds (aldehydes, ketones, and alcohols) were greatly influenced by water.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15101.x
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  • 7
    Electronic Resource
    Electronic Resource
    Lipid Oxidation, Volatiles and Color Changes of Irradiated Pork Patties Affected by Antioxidants (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: Changes were measured in TBARS, color, and volatiles of irradiated (4.5 kGy) pork patties with antioxidants (sesamol, quercetin, rutin, BHT, and rosemary oleoresin) during 7 days storage at 4°C. Irradiation accelerated lipid oxidation of raw pork during storage. However, irradiation before cooking did not influence lipid oxidation of cooked pork during storage. Sesamol, quercetin, and BHT were effective in both irradiated raw and cooked pork during 7-days storage. Rosemary oleoresin and rutin were effective only in irradiated raw pork for 3 days. Hexanal, propanal and higher boiling components were well correlated (P 〈 0.01) with TBARS in cooked pork. Generation of volatiles was reduced by sesamol and quercetin, but the effects of antioxidants on color changes of raw pork patties were minor and inconsistent.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb09852.x
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  • 8
    Electronic Resource
    Electronic Resource
    Packaging and Irradiation Effects on Lipid Oxidation and Volatiles in Pork Patties (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: Raw-meat patties were prepared from three pork muscles, irradiated in different packaging environments, and stored for 0 or 3 days before cooking. Lipid oxidation by-products were formed in the raw meat during storage and the baseline lipid oxidation data of raw meat was used to measure the progression of lipid oxidation after cooking. Thiobarbituric acid-reactive substances (TBARS) and volatiles data indicated that preventing oxygen exposure after cooking was more important for cooked meat quality than packaging, irradiation, or storage conditions of raw meat. Propanal, pentanal, hexanal, 1 -pentanol, and total volatiles correlated highly (P 〈 0.01) with TBARS values of cooked meat. Hexanal and total volatiles represented the lipid oxidation status better than any other individual volatile components.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15665.x
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  • 9
    Electronic Resource
    Electronic Resource
    Volatiles Production and Lipid Oxidation in Irradiated Cooked Sausage as Related to Packaging and Storage (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: Irradiation dose affected production of volatiles in vacuum-and aerobic-packaged cooked pork sausage, but its effect on TBARS was minor. Storage increased production of volatiles and changed their composition only in aerobic-packaged sausage. Among volatile components, 1-heptene and 1-nonene were influenced most by irradiation dose, and aldehydes by packaging type. TBARS and volatiles of vacuum-packaged irradiated cooked sausage did not correlate well. However, TBARS had very high correlation with amount of aldehydes, total volatiles, ketones and alcohols with long retention times in aerobic-packaged pork sausage. Heptene and 1-nonene could be indicators for irradiation; and propanal, pentanal, and hexanal for oxygen-dependent changes of cooked meat.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15870.x
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  • 10
    Electronic Resource
    Electronic Resource
    Volatile Profiles of Raw and Cooked Turkey Thigh as Affected by Purge Temperature and Holding Time Before Purge (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: Effects of purge temperature and sample holding time on volatile profiles were determined using a purge-and-trap/gas chromatography unit with autosampler. Purge temperature and sample holding time before purge influenced the profile of volatiles in raw and cooked meat. The most notable changes were observed when the purge temperature was increased from 60°C to 80°C. Many of the changes in volatiles were related to oxidation of lipids. We recommend that meat should be purged at 40°C or 50°C (temperature at sensory analysis) to minimize heat-induced production of volatiles and sample purge should be done within 3h after sampling to reduce oxidative changes during sample holding time.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15871.x
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