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  • 1
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Retort effluent was found by gravimetry to contain generally 20–40 ppm lubricant in the form of a stable micro-emulsion. Adsorption-filtration columns of aluminum filings, aluminum powder or charcoal removed lubricant from this effluent at a rate of 18–20 lb per 103 lb of adsorbent, with possibly greater efficiency being realized by proper attention to a small number of performance characteristics. Aluminum had an advantage over charcoal, because of its ease of regeneration in situ by elutriation with an organic solvent. Absorbance data, obtained from a series of standard emulsions, showed that accurate measurements of lubricant concentrations could be made photometrically, in the absence of interfering matter, at the levels found in retort effluent. Retort effluent was renovated experimentally by a two-stage adsorption-filtration process, involving aluminum (1st stage) and charcoal (2nd stage). The combined eluate had an absorbance (A) of zero until the break-through volume when turbidity increased rapidly at A = 0.005–0.010.
    Type of Medium: Electronic Resource
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  • 2
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Pectin and cellulose were coprecipitated from a binary dispersion in dimethyl sulfoxide. The coprecipitate was differentially stained and viewed under a microscope. Mounts that were prepared by evaporating samples of the coprecipitate as a film on microscopic slides contained uniformly distributed pectin and cellulose throughout the matrix. Mounts of dried, milled coprecipitate showed concentrations of cellulose primarily on the outer surface of pectin globules. This location of cellulose in the coprecipitate might be a consequence of milling which ruptured the possibly more fragile cellulose-cellulose bonds, vis-a-vis pectin-cellulose or pectin-pectin bonds of the inter-micellar aggregates.
    Type of Medium: Electronic Resource
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  • 3
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 35 (1970), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: During low temperature pyrolysis (under 200°C). the disappearance of glucose and pH change of an aqueous solution of the pyrolyzate were found to approximate first order reactions. Since change of concentration of glucose and change of pH are directly related to time, the mathematical equations describing the two occurrences were combined through this common variable. The resulting equation describes the residual concentration of glucose as a function of change of PH.
    Type of Medium: Electronic Resource
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  • 4
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Prolonged heat treatment of 1% (w/v) guar gum and sodium carboxymethylcellulose (CMC) solutions resulted in a permanent loss of their apparent viscosity. The consistency index (K) of the power law model: τ= K γn, indicated well the loss of viscosity. The reduction in K due to heat treatment could be characterized by D and z parameters. The D250 and z values for guar gum were 32 min and 62°F, respectively; the magnitudes for CMC were 7.9 min and 48°F, respectively. These values were obtained from experiments in which the solutions were placed in sealed cans (201 × 304) and subjected to temperatures between 210–260°F. Because the solutions were viscous, corrections were made for heating and cooling lags during heat treatment. Dilutee solution viscosity data showed that heat treatment resulted in lower magnitudes of intrinsic viscosities and interaction coefficients. The activation energy of flow of the heat-treated solutions was not affected significantly due to heat treatment.
    Type of Medium: Electronic Resource
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  • 5
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Apple pomace was subjected to a mild alkaline degradation that yielded an cu-cellulosic fraction of approximately 26% of the untreated dry matter. Extraction by various aqueous solvents yielded water-dispersible, uronide fractions comprising 10 - 18% also of the untreated dry matter. These latter fibers had a different viscometric character, depending on the extractant used. All the fibers have the potential to provide nonnutritive bulk to low-fiber, fabricated foods. Additionally, they may provide a high concentration of solid matter to an aqueous, food system without significantly altering the viscosity of that system.
    Type of Medium: Electronic Resource
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  • 6
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 42 (1977), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Cellulose was isolated from apple press-cake in the form of a hydrogel, using dilute sodium hydroxide and hydrogen peroxide. The gel was characterized as a pseudo-plastic fluid. Its flow properties were similar to those of furcellaran, guar and xanthan gums. Freeze drying and milling apple cellulose gel impaired its hydrophilic character, but the particles nevertheless showed a tendency to wet and redisperse easily.
    Type of Medium: Electronic Resource
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  • 7
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 33 (1968), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY— Volatiles from anhydrous glucose heated in air at 25OT for 30 min were collected in a trap maintained at the temperature of solid carbon dioxide. A concentrated ether extract of the distillate was shown by gas chromatography to contain at least 100 compounds. Among those identified and heretofore unreported from heated glucose were the gamma lactone of 4-hydroxy-2-pentenoic acid, l-(2′-furyl)-propane-1,2-dione (acetylfuroyl), 3-methylcyclopentane-1,2-dione, phenol and methylfuroic acid.
    Type of Medium: Electronic Resource
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