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  • 1
    Electronic Resource
    Electronic Resource
    An Injection System for Gas Chromatography (1960)
    s.l. : American Chemical Society
    Analytical chemistry 32 (1960), S. 1534-1534 
    Details
    ISSN: 1520-6882
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/ac60167a048
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Sensory and Instrumental Evaluation of Snapper and Rockfish Species (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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: Sensory and instrumental measures were made of the edibility characteristics of 18 fish species from the families Lutjanidae and Scorpaenidae. Descriptive sensory analysis and cluster analysis of the data showed Lutjanidae and Scorpaenidae families to differ in texture, but not in flavor. Lutjanidae species were less flaky, less fibrous, less firm, and less chewy than the Scorpaenidae species. Only Atlantic Ocean Perch (Sebastes marinus), Longspinethornyhead (Sebastolobus altivelis), and Shortspinethornyhead (Sebastolobus alascanus), were more similar in texture to the Lutjanidae species than to their own family, Scorpaenidae. Consumer data revealed a similar separation of family groups on the basis of texture, but not flavor. Sensory and instrumental data showed good correlations between both sensory hardness and chewiness and the instrumental parameter of maximum shear stress (r = 0.86 and 0.84, respectively).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb13196.x
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  • 3
    Electronic Resource
    Electronic Resource
    GLUTAMINE AS A PREDICTIVE MEASUREMENT IN THE QUALITY ASSESSMENT OF PROCESSED CARROT PUREE (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), 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 aim of this investigation was the development of a simple quality test whereby knowing the amount of glutamine present in a fresh sample of carrots and the processing temperature, the amount of PCA and perhaps the acceptability of the final product might be determined. Two different varieties of carrots from two different geographical locations were packed in TDT tubes, flushed with nitrogen and sealed. A process of Fo= 4.9 was given to each series of tubes at temperatures ranging from 240-300°F with 20°F increments. Following this, analyses were conducted for glutamine, pyrrolidone-carboxylic acid (PCA) and pH to determine the effect of initial concentration of glutamine and process temperature upon the formation of PCA. Taste thresholds for PCA were also determined both in model systems and in processed carrot puree. PCA formation was found to exhibit an inverse linear semilogarithmic plot with process temperature such that amounts could be predicted from initial glutamine contents for a given batch. Sensory studies indicated that the levels of PCA found in samples at the lower temperatures were near the taste thresholds established for this compound. With such results it is possible to predict the best process time and temperature for carrot puree based on the initial concentration of glutamine in order to minimize off-flavors due to PCA formation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02895.x
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  • 4
    Electronic Resource
    Electronic Resource
    Role of Flavin Adenine Dinucleotide in Stabilization of Cytoskeleton of Chicken Muscle Cell (1968)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 33 (1968), 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: Aging of muscle had previously been shown in our laboratory to increase the propensity of properly treated muscle cell segments to empty on extraction with water. It has been suggested that this emptying is caused by breakdown of a cytoskeleton, and, further, that this cytoskeleton is stabilized by flavin adenine dinucleotide (FAD). Due to the possible relationship of cytoskeletal breakdown to quality changes in meat post-mortem, the role of FAD in the preservation of cytoskeletal structure in chicken breast muscle was studied. No significant differences in FAD decomposition or extraction were found between samples handled in a manner such as to produce very large differences in the extent of emptying, the measure of cytoskeletal breakdown. Similarly, adding FAD to suspensions of muscle cell segments could not inhibit emptying under conditions where the supernatant fraction of a muscle homogenate could. It was concluded that FAD plays no role in the stabilization of the cytoskeleton of chicken breast muscle.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1968.tb09091.x
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  • 5
    Electronic Resource
    Electronic Resource
    Descriptive Analysis of Whiskey Sour Formulations: Magnitude Estimation Versus a 9-Point Category Scale (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: The whiskey sour samples utilized in this study were specifically formulated to create differences in sensory characteristics. The effectiveness of both the magnitude estimation and 9-point category scale methods used by a trained panel were evaluated by how well these “created differences” could be perceived. No differences were found between the methods regarding scaling mix differences. However, large differences were found in other variables tested. The use of magnitude estimation resulted in far more panelist-mix interaction, while use of the category scale resulted in more variability due to panelist and replication.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb14558.x
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  • 6
    Electronic Resource
    Electronic Resource
    Preference Testing of Whiskey Sour Formulations: Magnitude Estimation Versus the 9-Point Hedonic (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: Consumer preferences for different whiskey sour formulations were determined by a consumer laboratory panel and by a home panel using two different sensory techniques: the magnitude estimation procedure and the nine-point hedonic method. Use of the magnitude estimation testing procedure resulted in more statistically significant differences in preference in both the home panel and the consumer laboratory panel. Many more significant differences in preference were expressed by the home panel than by the consumer lab panel. The standard whiskey sour formula scored very well in the preference tests in comparison to the formula adjusted samples. In only two of the comparisons were the adjusted samples preferred over the standard, the 25% dilution of the standard and the 35° proof samples.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb14559.x
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  • 7
    Electronic Resource
    Electronic Resource
    Repeatability Estimates in Sensory-Panel Selection (1962)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 27 (1962), 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: Repeatability estimates applied to panel selection enable the experimenter to predict the proportion of judges whose sensitivity can satisfy established specifications. Repeatability estimates of different test designs indicated paired comparison to be more sensitive than the 3-sample binomial design. Studies on sessions of extended length indicate that protracted testing may provide a more reliable basis of panel selection than short-period testing does.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1962.tb00113.x
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