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  • 1
    Electronic Resource
    Electronic Resource
    Characteristics of Ba0.5Sr0.5TiO3 thin films grown by ultraviolet-assisted pulsed laser deposition (1999)
    Springer
    Applied physics 69 (1999), S. S787 
    Details
    ISSN: 1432-0630
    Keywords: PACS: 84.32; 77.80; 81.15; 82.50
    Source: Springer Online Journal Archives 1860-2000
    Topics: Mechanical Engineering, Materials Science, Production Engineering, Mining and Metallurgy, Traffic Engineering, Precision Mechanics , Physics
    Notes: Abstract. The microstructure and properties of barium strontium titanate (BST) thin films grown by an in situ ultraviolet-assisted (UV-assisted) pulsed laser deposition (UVPLD) technique are reported in this paper. In comparison with BST films grown by conventional pulsed laser deposition (PLD) under similar conditions, but without UV illumination, the UVPLD-grown films exhibited improved structural, electrical, and optical properties. X-ray photoelectron spectroscopy showed that when exposed to atmosphere, Ba atoms from the outermost layers formed a thin layer of barium carbonate, which negatively affects the film electrical characteristics. UVPLD-grown films exhibited a smaller amount of Ba atoms within the carbonate layer, resulting in better electrical characteristics. The dielectric constant of 40-nm-thick films deposited at 650 °C by UVPLD and PLD were determined to be 281 and 172, respectively. The leakage current density of the UVPLD-grown films was in the mid-10-8 A/cm2 range, a factor of 2 lower than that obtained from PLD-grown films.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/s003390051530
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  • 2
    Electronic Resource
    Electronic Resource
    Martensite Transformation and Magnetic Property Dependence on the Annealing Temperature in Ni-Rich Ni-Mn-Ga Alloy (2008)
    s.l. ; Stafa-Zurich, Switzerland
    Advanced materials research Vol. 52 (June 2008), p. 57-62 
    Details
    ISSN: 1662-8985
    Source: Scientific.Net: Materials Science & Technology / Trans Tech Publications Archiv 1984-2008
    Topics: Mechanical Engineering, Materials Science, Production Engineering, Mining and Metallurgy, Traffic Engineering, Precision Mechanics
    Notes: The effect of annealing temperature on martensite transformation temperature andmagnetic properties has been investigated in a polycrystalline Ni53.69Mn26.06Ga20.25 alloy. Thesignificant variation of the martensite transformation temperature and the magnetic properties isobserved as a function of annealing temperature
    Type of Medium: Electronic Resource
    URL: http://www.tib-hannover.de/fulltexts/2011/0528/01/41/transtech_doi~10.4028%252Fwww.scientific.net%252FAMR.52.57.pdf
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  • 3
    Electronic Resource
    Electronic Resource
    l-Methionine-dl-sulfoximine resistant Het+ Nif+ and Het− Nif− strains of Nostoc muscorum assimilating methylamine as ammonium nitrogen source (1983)
    Oxford, UK : Blackwell Publishing Ltd
    FEMS microbiology letters 20 (1983), S. 0 
    Details
    ISSN: 1574-6968
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: Abstract The Het+ Nif+ and Het− Nif− strains of Nostoc muscorum sensitive to growth inhibition by methylamine (MA), overcame the MA inhibition as a result of their mutation to l-methionine-dl-sulfoximide (MSX)-resistant phenotype, which enabled them to assimilate MA like an ammonium nitrogen source. The MSX-resistant Het+ Nif+ strain synthesized the inhibitor-resistant transferase-defective glutamine synthetase (GS), which unlike parental GS underwent MA-dependent in vivo activation. These results suggest the involvement of GS enzyme in control of MA assimilation in cyanobacteria.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1574-6968.1983.tb00084.x
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  • 4
    Electronic Resource
    Electronic Resource
    Copper uptake by free and immobilized cyanobacterium (1989)
    Oxford, UK : Blackwell Publishing Ltd
    FEMS microbiology letters 60 (1989), S. 0 
    Details
    ISSN: 1574-6968
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: Abstract Copper uptake in free and immobilized cells of the cyanobacterium Nostoc calcicola has been examined. The immobilized cells invariably maintained a higher profile of Cu intake rate (12.7 nmol mg−1 protein min−1) over the free cells (6.0 nmol mg−1 protein min−1). The total Cu uptake in immobilized cells was almost two and a half-times more than their free cell counterpart under identical experimental conditions. Also, the immobilized cells showed a stronger positive correlation between Cu adsorption and uptake. The results have been discussed in terms of improved metabolic efficiency of immobilized cells.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1574-6968.1989.tb03444.x
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  • 5
    Electronic Resource
    Electronic Resource
    Detection of cellular retinoic acid-binding protein in chick embryonic tissues by monoclonal antibodies
    Amsterdam : Elsevier
    Cell Differentiation and Development 32 (1990), S. 131-140 
    Details
    ISSN: 0922-3371
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Biology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1016/0922-3371(90)90107-8
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  • 6
    Electronic Resource
    Electronic Resource
    Efficacy of High Hydrostatic Pressure Treatment in Reducing Escherichia coli O157 and Listeria monocytogenes in Alfalfa Seeds (2004)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 69 (2004), 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 application of high hydrostatic pressure (HHP) technology as a seed decontamination technique was evaluated. Alfalfa seeds inoculated with Escherichia coli O157 and Listeria monocytogenes were air-dried and subjected to independent HHP treatments of 275 to 575 MPa for 2 min or at 475 MPa for 2 to 8 min (40°C). There were 1.4-log and 2.0-log reductions in E. coli O157 populations at 575 MPa (2 min) and 475 MPa (8 min), respectively. However, these treatments caused only 0.8-log and 1.1-log reductions in L. monocytogenes counts. Treated seeds took longer to germinate, achieving germination rate of up to 34%, whereas 95% of the control germinated. Results suggest that L. monocytogenes is more resistant to the bactericidal effects of HHP than E. coli O157. Although HHP treatments achieved a greater reduction in E. coli O157, it was at the expense of seed germination. Overall, our results indicate that although HHP treatments reduced the populations of E. coli O157 and L. monocytogenes in alfalfa seeds, they did not completely eliminate these microorganisms.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2004.tb10718.x
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  • 7
    Electronic Resource
    Electronic Resource
    CHEMICAL PROPERTIES of PROCESSED RAS CHEESE SPREADS AS AFFECTED BY EMULSIFYING SALT MIXTURES (2000)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 24 (2000), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Processed cheese spreads were produced using Ras cheese and various emulsifying salt mixtures. Acidified Ras cheese (2 month old) was used as the cheese base with salt mixtures (1) Na-pyrophosphate + Na-polyphosphate, (2) Na-pyrophosphate + Na-polyphosphate + Na-tripolyphosphate, and (3) Na-pyrophosphate + Na-polyphosphate + Na-orthophosphate + Na-tripolyphosphate. For comparison, cheese spreads were also made with commercial emulsifying salts JOHA S10, S9 special, and NO. Total and soluble nitrogen (SN), peptization, ash, mineral, pH value, and potentiometric acid-base titration for the processed cheese were studied. Ash, sodium and potassium contents showed a significant difference among the treatments. the pH values tended to decrease with increasing polyphosphate ratio in the salt mixture and with prolonging the storage period. the SN increased with increasing the pyrophosphate percent in the salt mixture and with higher pH value. the buffering capacity of cheese made of salt mixtures difsered from those made of the commercial mixtures, and it was correlated to the individual salts used in the mixture. The mixtures of (1) 70+30%, (2) 60+30+10% and (3) 50+20+20+10% can be recommended for producing the spreadable processed Ras cheese with acceptable chemical properties.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.2000.tb00413.x
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  • 8
    Electronic Resource
    Electronic Resource
    THE EFFECT of SELECTED SALTS ON the MICROWAVE HEATING of STARCH SOLUTIONS (2000)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 24 (2000), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: This research explores the effects of selected salts on the microwave heating profile of a 5% (w/w) starch solution containing salt. the salts used were NaCl, CaCl2, FeCl3, Na4P2O7, or Na5P3O10 at a concentration of 1% (w/w). the temperature of the starch solution was taken every 10 s for 90 s, and the heating curves have been plotted to show the effects of different salts on the heating of the starch solutions. There was a significant difference in the heating profile of samples containing salts versus those with without salt. However, there was no significant effect of type of salt used in the starch solution.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.2000.tb00418.x
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  • 9
    Electronic Resource
    Electronic Resource
    Tomato Product Quality from Transgenic Fruits with Reduced Pectin Methylesterase (1996)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 61 (1996), 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: Juice from transgenic tomato (Lycopersicon esculentum cv Rutgers) fruits with reduced levels of pectin methylesterase (PME) activity due to the expression of a PME antisense gene exhibited improvement in quality. The percentage increase in juice from transgenic fruits over that of juice from wild type Rutgers ranged between 5.1–5.3 for total solids, 3.8–6.1 for soluble solids, 70–80 for efflux viscosity, 180–220 for serum viscosity and about 50 for precipitate weight ratio. Time of harvest had no effect on quality of juice. Ketchup prepared from transgenic fruit juice had a lower Bostwick value, reduced serum separation and high serum viscosity compared to ketchup from parental Rutgers.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1996.tb14731.x
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  • 10
    Electronic Resource
    Electronic Resource
    Model System for Aseptic Processing of Paniculate Foods using Peroxidase (1996)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 61 (1996), 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: Process evaluation for aseptic processing of participate foods was carried out using a model food system with a bioindicator. The model food was alginate spheres in Carboxy-methyl cellulose and the bioindicator was Horseradish peroxidase. Inactivation in the system was studied to determine thermal characteristics in the range 100–130°C using TDT cans. The D-value was 4.1, 2.6, 1.4 and 1.0 min at 100, 110, 120, and 130°C, respectively and the z-value was 48.4°C. Spherical particles containing immobilized peroxidase were made with alginate and dehydrated potato. These were processed in a continuous flow system at 110, 120, or 130°C. Destruction of peroxidase was related to thermal treatment received and was used to verify numerical simulation. Results were compared with those of a simulation for particle heating. Data showed good agreement between experimental and simulated results.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1996.tb14752.x
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