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  • 1
    Electronic Resource
    Electronic Resource
    Effect of pork belly composition and nitrite level on nitrosamine formation in fried bacon (1979)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 27 (1979), S. 842-845 
    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/jf60224a047
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  • 2
    Electronic Resource
    Electronic Resource
    Total synthesis of milbemycin .beta.3 (1982)
    s.l. : American Chemical Society
    Journal of the American Chemical Society 104 (1982), S. 4708-4710 
    Details
    ISSN: 1520-5126
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/ja00381a049
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Estimation of degree of methylation of pectin by pyrolysis-gas chromatography (1986)
    s.l. : American Chemical Society
    Analytical chemistry 58 (1986), S. 2576-2578 
    Details
    ISSN: 1520-6882
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/ac00125a049
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    Inhibition of formation of volatile nitrosamines in fried bacon by the use of cure-solubilized .alpha.-tocopherol (1978)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 26 (1978), S. 653-656 
    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/jf60217a046
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    Paper (German National Licenses)
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  • 5
    Electronic Resource
    Electronic Resource
    Motor functions of the basal ganglia (1993)
    Springer
    Psychological research 55 (1993), S. 175-181 
    Details
    ISSN: 1430-2772
    Source: Springer Online Journal Archives 1860-2000
    Topics: Psychology
    Notes: Summary A study of movement disorders such as Parkinson's disease and Huntington's disease can provide an indication of the motor functions of the basal ganglia. Basal-ganglia diseases affect voluntary movement and can cause involuntary movement. Deficits are often manifested during the coordination of fine multi-joint movements (e. g., handwriting). The disturbances of motor control (e.g. akinesia, bradykinesia) caused by basal-ganglia disorders are illustrated. Data suggest that the basal ganglia play an important role in the automatic execution of serially ordered complex movements.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00419650
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  • 6
    Electronic Resource
    Electronic Resource
    Inaccuracy and instability of sequential movements in Parkinson's disease (1994)
    Springer
    Experimental brain research 102 (1994), S. 131-140 
    Details
    ISSN: 1432-1106
    Keywords: Parkinson's disease ; Movement kinematics ; Sequencing ; Human
    Source: Springer Online Journal Archives 1860-2000
    Topics: Medicine
    Notes: Abstract Animal studies suggest that the basal ganglia (BG) provide internal cues to trigger submovements in a movement sequence, with Parkinson's disease (PD) involving a deficiency in this cueing mechanism. However, it is not clear why defective internal cues can produce slow movements, or the extent to which slow movements are indeed the basic movement abnormality or are perhaps a compensatory mechanism for some other primary deficit. In this study we examined a number of the kinematic indices of matched fast movements between PD patients and age-matched controls, performed with and without reductions in visual cues for guidance, in order to delineate the relationship between the internal cue and the kinematic characteristics of these movements. Fourteen patients with PD, and their matched controls, used an electronic pen, which sampled pen-tip position at 200 Hz, and performed a se quence of drawing movements to nine targets upon a WACOM SD 420 graphics tablet. Subjects were trained to perform the movement sequence at a fast speed and were then required to perform the same movement at the same speed with reduced visual cues. Kinematic analysis indicated that, when visual cues were reduced, movements of PD patients became spatially and temporally unstable as they were progressively performed down the sequence. The instability was associated with an abnormal force profile, increase in peak movement velocity and target overshoot, which became additive as the submovements progressed. We suggest that defective cue production is the basic deficit in parkinsonian hypokinesia. The defective cue leads to problems synchronising preparatory activity, which then results in abnormalities in movement forces which are characterised by unpredictable and inaccurate movement endpoints. When movements are strung together in a sequence the inaccuracy is additive leading to motor in stability.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00232445
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  • 7
    Electronic Resource
    Electronic Resource
    ACIDULATION OF HOME CANNED TOMATOES (1978)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), 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 feasibility of acidifying home canned tomatoes was determined. Citric acid, lemon juice, or vinegar were added at three concentrations to tomatoes which were canned by the raw pack method. The pH of low acid products was lowered effectively by acidulation with lg citric acid monohydrate or 1 tbsp lemon juice per pint. Vinegar was less effective than the other acidulants and also contributed an off-flavor at all levels. Acidulants equilibrated more rapidly when added to filled jars rather than to empty jars before filling. Alternative acidulation recommendations were compared by use of data derived from canning studies and from measurements of the response of high pH raw tomatoes to acidulation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb15229.x
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  • 8
    Electronic Resource
    Electronic Resource
    Equilibrium pH of Home Canned Foods Comprising Combinations of Low Acid and High Acid Ingredients (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: A recipe data bank and method of data processing were developed to classify tomato-based combinations of low and high acid ingredients according to product pH. Information describing the composition and preparation of more than 400 products were entered into the data bank. The extent of variation in ingredient proportions for different product categories was estimated. The ratio of low acid to high acid ingredients specified by the recipe was used as a criterion for selecting representative recipes for preparation and pH determination. High correlations were obtained between this index and product pH. The acidity of 24 common categories of combination products was characterized by the testing of representative recipes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb11078.x
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  • 9
    Electronic Resource
    Electronic Resource
    SWEETNESS OF LACTULOSE RELATIVE TO SUCROSE (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), 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 sweetness of lactulose over the range of concentration 5–35% (W/V), measured by a trained panel using paired comparison with standard reference solutions of sucrose of varying concentrations, is 48% to 62% of that of sucrose. In addition, sensitivity thresholds and recognition thresholds for sweetness of lactulose and sucrose were determined by a rating-scale method. The sweetness of a mix ture containing 10% (W/V) lactulose and 5% (W/V) sucrose showed a synergistic effect of 22%, and a mixture of 5% (W/V) lactulose and 2.5% (W/V) sucrose showed 12% synergism. Partial hydrolysis of lactulose to give a mixture containing 5% (W/V) lactulose, 2.5% (W/V) galactose, and 2.5% (W/V) fructose caused a 6% synergistic effect on sweetness.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb08509.x
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  • 10
    Electronic Resource
    Electronic Resource
    TEMPERATURE PROFILING: SOLUTION TO PROBLEMS OF CO-EXTRUSION WITH WHEY PROTEINS (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 27 (2003), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Corn meal was extruded with whey protein isolate (WPI) using high shear extrusion processing conditions and preset barrel temperatures ranging from 100 to 150C. High shear resulted in increased melt temperatures producing two temperature-dependent product responses. WPI was added to corn meal at concentrations of 15, 25 and 35%, and their effect on melt temperatures was recorded. Moisture loss, expansion, texture and color were recorded. There was a significant (P〈0.05) increase in temperature and moisture flash off in formulations substituted with whey proteins in excess of 25%. Melt temperatures below 125C, reduced expansion and increased density. However, at temperatures above 130C, density decreased, resulting in crispier, easy-to-break extrudates, with densities below 0.8 g/cm3. Substituting WPI in expanded com meal increased lightness even at high temperatures (〉140C), where browning was expected. The melt temperature of a WPI substituted corn meal measured at the die was the best indicator of quality, and correlated highly with physical attributes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.2003.tb00521.x
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