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  • 1
    Electronic Resource
    Electronic Resource
    Yogurt Thickness: Effects on Flavor Perception and Liking (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: Nine flavored stirred-style yogurts (thick and thin textured, colored and uncolored, flavored as either cotton candy, lemon-lime, or strawberry) were evaluated by 120 panelists aged 11 to 14 y to analyze the interactive effects of flavor, thickness, and color on thickness intensity, flavor intensity, and degree-of-liking. Yogurt flavor did not affect thickness intensity nor liking ratings. Yogurt thickness did not affect flavor intensity, but flavor liking was affected by both flavor and thickness. Strawberry yogurt was liked equally in both texture systems, but cotton candy and lemon-lime yogurts were liked more in a thick textured yogurt than a thin yogurt. Colored yogurts were thicker and more flavorful than uncolored yogurts.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb08817.x
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  • 2
    Electronic Resource
    Electronic Resource
    Physical Properties of Low-fat Sour Cream Containing Exopolysaccharide Producing Lactic Acid (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: Syneresis, color, apparent viscosity, and texture of three treatments of low-fat (6%) sour cream were compared. Samples were made using SC 801 (commercial sour cream culture with 3 m exopolysaccharide capsule) alone, or + S-3 (Streptococcus thermophilus with 2 m capsule) at 75:25 (v/v), or + S-4 (Streptococcus thermophilus with no capsule) at 75:25 (v/v).Treatments S-4 and S-3 resulted in higher syneresis. No differences were found among color ‘L*’,‘a*’, and ‘b*’ values but S-3 had higher viscosity than S-4. No differences in cohesiveness occurred but SC 801 had higher adhesiveness than did S-4. SC 801 had the highest gumminess and S-4 the lowest.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb17922.x
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  • 3
    Electronic Resource
    Electronic Resource
    Food Protein Functionality in a Liquid System: A Comparison of Deamidated Wheat Protein with Dairy and Soy Proteins (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: : Solubility, surface properties, overrun, foam stability, apparent viscosity, and emulsification properties were evaluated for 3% protein dispersions of deamidated wheat protein (DWP), sodium caseinate (SC), soy protein isolate (SPI), and whey protein isolate (WPI). DWP dispersion had the highest apparent viscosity, 25% higher emulsion activity index (EAI), and 82% higher emulsion stability index (ESI) when compared to SPI dispersions. Dispersions of DWP had similar foaming properties and surface properties when compared to SC, but had 50% higher EAI and 1000% greater ESI when compared to the 2 dairy proteins. The utilization of DWP could be expanded into liquid food systems currently using dairy proteins.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb08835.x
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  • 4
    Electronic Resource
    Electronic Resource
    MODIFIED WHEAT STARCHES USED AS STABILIZERS IN SET-STYLE YOGURT (2001)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 24 (2001), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Yogurt was formulated with gelatin; native wheat starch (NWS); and modified wheat starches (MWS) (acetylated cross-linked, hydroxypropylated, or hydroxypropylated cross-linked). Yogurt samples were evaluated for chemical (fat, total solids, pH, titratable acidity); microbiological (yeasts/molds and lactic acid bacteria); and physical (rheological, textural, color, syneresis) properties during 60 days of refrigerated storage. Yogurt formulated with NWS exhibited a significantly greater storage modulus (G′) and firmness compared with yogurts prepared with MWS. Minimal syneresis was measured in all yogurt samples. The titratable acidity of yogurt samples increased and pH decreased during storage. Yeasts/molds were not detected while lactic acid bacteria counts decreased ∼ 1 log CFU/g by day 60 in all yogurt samples. This study showed that the characteristics of yogurt formulated with NWS and gelatin were similar, so NWS may be used as an alternative stabilizer. The MWS stabilized yogurts were stable but had different consistencies than gelatin- and NWS-stabilized yogurts.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.2001.tb00620.x
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  • 5
    Electronic Resource
    Electronic Resource
    QUALITY OF COFFEE CREAMERS AS A FUNCTION OF PROTEIN SOURCE (2005)
    Oxford, UK and Malden, USA : Blackwell Science Inc
    Journal of food quality 28 (2005), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Many U.S. consumers add a sweetener or creaming agent to their brewed coffee. An ideal creamer, when added to coffee, should remain stable, dissolve readily, and provide whitening ability. In general, these properties are imparted by the protein component. Four different proteins – sodium caseinate, isolated wheat protein, soy protein isolate and whey protein concentrate – were used to formulate coffee creamers, individually and in combination, and the resultant creamers were evaluated for functionality. Coffee creamers containing plant proteins had significantly greater apparent viscosity but lower L* values than did creamers made with dairy proteins. Creamers made with higher concentrations of isolated wheat protein exhibited syneresis, whereas no syneresis occurred if sodium caseinate was the predominant protein. Only the creamer formulated with soy protein isolate alone exhibited feathering when added to hot, brewed coffee. These results indicate that coffee creamers can be formulated with plant proteins and sodium caseinate.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.2005.00011.x
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  • 6
    Electronic Resource
    Electronic Resource
    Highlights of the ALCTS/RS acquisitions administrators' discussion group, January 15, 1991
    Amsterdam : Elsevier
    Library Acquisitions: Practice and Theory 15 (1991), S. 469-470 
    Details
    ISSN: 0364-6408
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Information Science and Librarianship
    Type of Medium: Electronic Resource
    URL: http://linkinghub.elsevier.com/retrieve/pii/0364-6408(91)90009-4
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  • 7
    Electronic Resource
    Electronic Resource
    The acquisitions process in research libraries: A survey of ARL libraries' acquisitions departments
    Amsterdam : Elsevier
    Library Acquisitions: Practice and Theory 11 (1987), S. 35-44 
    Details
    ISSN: 0364-6408
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Information Science and Librarianship
    Type of Medium: Electronic Resource
    URL: http://linkinghub.elsevier.com/retrieve/pii/0364-6408(87)90037-8
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  • 8
    Electronic Resource
    Electronic Resource
    After the electronic revolution, will you be the first to go? Report of the ALCTS president's program, 1992
    Amsterdam : Elsevier
    Library Acquisitions: Practice and Theory 17 (1993), S. 91 
    Details
    ISSN: 0364-6408
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Information Science and Librarianship
    Type of Medium: Electronic Resource
    URL: http://linkinghub.elsevier.com/retrieve/pii/0364-6408(93)90037-7
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  • 9
    Electronic Resource
    Electronic Resource
    Study of 169Hf at high rotational frequency (2001)
    Springer
    The European physical journal 12 (2001), S. 15-28 
    Details
    ISSN: 1434-601X
    Keywords: PACS. 21.10.-k Properties of nuclei; nuclear energy levels – 23.20.Lv Gamma transitions and level energies – 25.70.-z Low and intermediate energy heavy-ion reactions – 27.70.+q 150 ?A? 189
    Source: Springer Online Journal Archives 1860-2000
    Topics: Physics
    Notes: Abstract. High-spin properties of the nucleus 169Hf have been studied through the fusion evaporation reaction 96Zr(76Ge,3n)169Hf at a beam energy of 310 MeV. The known rotational bands have been extended considerably and 6 new bands have been established, four of which form coupled bands with pronounced M1 connections. Quasiparticle assignments are suggested for the new band structures, and it appears that coupling to vibrational degrees of freedom plays a role. Both coupled bands involve the excitation of quasiprotons. In the region of highest spin, a large alignment gain is interpreted in terms of a mixed crossing where an h 9/2 and an h 11/2 quasiproton provide the two signatures of the aligning configuration.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/s100500170035
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