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  • 1
    Electronic Resource
    Electronic Resource
    Quantitative model of cellulite: three-dimensional skin surface topography, biophysical characterization, and relationship to human perception〈link href="#fn1-1"〉*〈/link〉 (2005)
    Oxford, UK : Blackwell Science Ltd
    International journal of cosmetic science 27 (2005), S. 0 
    Details
    ISSN: 1468-2494
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Medicine
    Notes: Regional Meeting of the International Society for Bioengineering and the Skin, Orlando, Florida, October 28–30, 2004.Gynoid lipodystrophy (cellulite) is the irregular, dimpled skin surface of the thighs, abdomen, and buttocks in 85% of post-adolescent women. The distinctive surface morphology is believed to result when subcutaneous adipose tissue protrudes into the lower reticular dermis, thereby creating irregularities at the surface. The biomechanical properties of epidermal and dermal tissue may also influence severity. Cellulite-affected thigh sites were measured in 51 females with varying degrees of cellulite, in 11 non-cellulite controls, and in 10 male controls. A non-contact high-resolution three-dimensional laser surface scanner was used to quantify the skin surface morphology and determine specific roughness values. The scans were evaluated by experts and naїve judges (n = 62). Body composition was evaluated via dual-energy X-ray absorptiometry; dermal thickness and the dermal-subcutaneous junction were evaluated via high-resolution 3D ultrasound and surface photography under compression. Biomechanical properties were also measured. The roughness parameters Svm (mean depth of the lowest valleys) and Sdr (ratio between the roughness surface area and the area of the xy plane) were highly correlated to the expert image grades and, therefore, designated as the quantitative measures of cellulite severity. The strength of the correlations among naїve grades, expert grades, and roughness values confirmed that the data quantitatively evaluate the human perception of cellulite. Cellulite severity was correlated to BMI, thigh circumference, percent thigh fat, architecture of the dermal-subcutaneous border (ultrasound surface area, red-band SD from compressed images), compliance, and stiffness (negative correlation). Cellulite severity was predicted by the percent fat and the area of the dermal-subcutaneous border. The biomechanical properties did not significantly contribute to the prediction. Comparison of the parameters for females and males further suggest that percent thigh fat and surface area roughness deviation are the distinguishing features of cellulite.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.0142-5463.2005.00275_1.x
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  • 2
    Electronic Resource
    Electronic Resource
    The process of freezing and the mechanism of damage during hepatic cryosurgery
    Amsterdam : Elsevier
    Cryobiology 27 (1990), S. 85-97 
    Details
    ISSN: 0011-2240
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Biology , Medicine
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1016/0011-2240(90)90055-9
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  • 3
    Electronic Resource
    Electronic Resource
    EFFECT of HONEY AS an ANTIBROWNING AGENT IN LIGHT RAISIN PROCESSING (1995)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 19 (1995), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Various process methods were evaluated for the production the light Thompson Seedless raisins. Treatments included: control, commercial (sulfur gas treated), 20% honey solution pressure dip, 10% honey solution pressure dip, 5000 ppm sulfite solution pressure dip, 5000 ppm sulfite solution nonpressure dip, Erthorbic Acid/Citric Acid/CaCl2 solution pressure dip, blanch treatment and a Natick solution. Measured variables included Hunter Colorimeter tristimulus characteristics, visual assessment and rank comparison using Friedman Rank Analysis. the Hunter L, a, b results indicated the honey solution treatments produced lighter and yellower raisins than the commercial and pressure infused sulfite solution treatments. the Erthorbic Acid/Citric Acid/CaCl2 pressure dip treatment resulted in the darkest product. Based on results of the Friedman Rank Analysis, raisins produced using honey with no added SO2 were ranked highest by each of the 18 untrained panelists.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1995.tb00273.x
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  • 4
    Electronic Resource
    Electronic Resource
    EFFECT of HEAT TREATMENT ON FIRMNESS of APPLES and APPLE SLICES (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 18 (1994), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Effects of heat treatment on firmness of apples (Golden Delicious, McIntosh and Delicious) and apple slices were studied. Heat treatment (45C, for 1.75 h) of Golden Delicious and Delicious apples significantly increased their firmness, but no significant increase was observed for the McIntosh cultivar. After storage for 7 days at 2C, the treated apples were firmer than those stored at 10, 18, and 25C. Apple slices prepared from the heat treated apples were also firmer at 21 days storage than those prepared from nontreated apples: differences ranging from 12% for McIntosh to 48% for Delicious. This beneficial firming effect of heat treatment might have application in producing high quality minimally processed slices from Golden Delicious and Delicious apple cultivars.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1994.tb00237.x
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  • 5
    Electronic Resource
    Electronic Resource
    Wettability of Chitosan Coating Solution on‘Fuji’ Apple Skin (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: Wettability of chitosan coating solutions on‘Fuji’ apple skin in different surfactant concentration (Tween 80: 0, 10, 100, 1000 ppm) was investigated using the Du Nouy ring method and the sessile-drop method. The surface property of‘Fuji’ apple skin as a coated solid surface was characterized by the Zisman plot. The critical surface tension of‘Fuji’ apple skin was 18.7 dyne/cm. The surface tension of the chitosan coating solution was too high (61.5 dyne/cm) to wet the apple skin. Tween 80 as surfactant in water-borne coatings reduced the surface tension of the coating solution and enhanced its wettability. Surface morphology of the coated film was observed by scanning electron microscope. Surfactant driven autophilicity improved the adhesive force between coating solution and associative apple skin, and decreased the contact angle of coating solution.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb08796.x
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  • 6
    Electronic Resource
    Electronic Resource
    Rhubarb Juice as a Natural Antibrowning Agent (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: To search for natural antibrowning agents, rhubarb juice was tested on fresh-cut apple slices and found to have a potent effect. Liberty apple slices were treated in various concentrations of rhubarb juice (5%–100%), and the rate of discoloration at room temperature was measured by a Hunter Colorimeter. Apple slices treated in the 5%– 10% solution showed browning activity with dL values of 2.3 – 2.5 at two hours. However, the concentrations of rhubarb juice above 20% inhibited apple browning effectively with no change in the L value for several hours. Analysis of oxalic acid in rhubarb juice showed that the 20% solution contained about 67 mg/100g.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2000.tb10598.x
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  • 7
    Electronic Resource
    Electronic Resource
    Extraction of Cookie Aroma Compounds from Aqueous and Dough Model System (1993)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 58 (1993), 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: Two extraction methods, simultaneous distillation-extraction and direct extraction by solvents, were compared to analyze aroma compounds added to cookies using a model system. The optimum extraction was obtained after 1 hr of simultaneous distillation-extraction, but some compounds such as vanillin, γ-butyrolactone, maltol, and 4-(4-hydroxyphenyl)-2-butanone were not easily distilled. However, these compounds were extracted well by direct extraction using polar or apolar solvents. These two methods are complementary and can be well adapted to cookie aroma analysis.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1993.tb04329.x
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  • 8
    Electronic Resource
    Electronic Resource
    Quality of Minimally Processed Apple Slices from Selected Cultivars (1993)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 58 (1993), 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: Twelve cultivars were prepared as slices and stored 12 days at 2°C. Changes in respiration and quality factors were compared. Initial respiration rates among cultivars varied from 3.5 mL CO2/kg/hr in Delicious to 7.6 mL CO2/kg/hr in Monroe and decreased rapidly during the first 3 days. Idared, McIntosh, Delicious, and Rome showed relatively low respiration throughout storage. Firmness of slices during storage decreased gradually for 7 days and more rapidly thereafter. Empire, Golden Delicious, and Idared apples showed minimum changes in firmness. Change in color of slices was rapid during the first 3 days. Cortland. Emuire. Golden Delicious. New York 674. and Delicious showed least browning. Titratable acidity, pH, soluble solids, and weight changes during storage were small and varied by cultivar. NY674, Cortland, Golden Delicious, Empire, and Delicious showed more desirable attributes for minimal processing.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1993.tb06127.x
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  • 9
    Electronic Resource
    Electronic Resource
    Pituitary corticotropin-inhibiting peptide: Properties and use in study of corticotropin action
    Amsterdam : Elsevier
    Archives of Biochemistry and Biophysics 201 (1980), S. 411-419 
    Details
    ISSN: 0003-9861
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Biology , Chemistry and Pharmacology , Physics
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1016/0003-9861(80)90529-9
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  • 10
    Electronic Resource
    Electronic Resource
    Glucose transport in developing Ehrlich ascites tumor cells: Parallel changes in the rate of glucose uptake and cytochalasin B binding activity during tumor development and methotrexate treatment
    Amsterdam : Elsevier
    Archives of Biochemistry and Biophysics 225 (1983), S. 458-466 
    Details
    ISSN: 0003-9861
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Biology , Chemistry and Pharmacology , Physics
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1016/0003-9861(83)90054-1
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