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  • 1
    Electronic Resource
    Electronic Resource
    Fuel value of grape and apple processing wastes (1976)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 24 (1976), S. 1244-1245 
    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/jf60208a044
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  • 2
    Electronic Resource
    Electronic Resource
    Grape and apple pomace charcoal (1975)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 23 (1975), S. 1218-1218 
    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/jf60202a044
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Reduction in oxygen demand of abattoir effluent by precipitation with metal (1974)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 22 (1974), S. 1097-1099 
    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/jf60196a015
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    Flow Profiles of Aqueous Dispersed Pectins (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: The viscosity numbers of dilute, aqueous, pectin dispersions in 0.04 molal tartaric acid were measured as a function of pectin concentration. The flow characteristics were concluded to be pectin-specific rather than class-specific. The equation describing the linear relationship involves a squared expression of the factors that influence the mass and size of the macromolecules. As a result, small differences in methoxyl content, polydispersity, location of carboxyl groups, etc. were exaggerated to give each pectin a nearly unique orientation in a coordinate plane, defined by an apparent-viscosity factor and the reciprocal, absolute temperature.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb13670.x
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  • 5
    Electronic Resource
    Electronic Resource
    Apparent Activation Energy of Viscous Flow in Pectin Jellies (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: A change of state in a cooling jelly sol is preceded by a narrow temperature interval of viscous flow that may be measured, in order to compute the activation energy of such flow. The contribution of decreasing temperatures to the viscosity-increase was 106 times greater than that of time. The apparent activation energy of viscous flow in citrus and apple jelly was found to be of the same order of magnitude, 104 cal/mole. Of the pectins studied, those that were commercially designated as slow-setting tended to have a higher activation energy than those that were rapid-setting. The flow pattern of some jellies, notably from pure citrus and rapid-set pectins, was characterized by a different activation energy at high and low temperatures.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb03027.x
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  • 6
    Electronic Resource
    Electronic Resource
    DURATION OF OZONE IN WATER IN THE UPPER SOLUBILITY RANGE (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), 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 series of kinetic experiments with aqueous ozone solutions showed that the equation, n co - n c = kt, was approximately linear over a period of several hours. The straight-line segment of this function was extrapolated to 0 hr, and the slope for each extrapolated straight line, representing k, was derived. It was then possible to calculate residual concentrations (c) from corrected co values. Fifty such calculations resulted in an average of 55% retention of ozone concentration in the upper solubillty range at the end of the first hour. This residue required more than 8 hr for complete disappearance. There was a significant increase in ozone concentration upon small additions of acetic acid to water. In contrast, sodium chloride at a certain concentration accelerated the loss of ozone from solution.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb14374.x
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  • 7
    Electronic Resource
    Electronic Resource
    The Induced Stabilization of Aqueous Pectin Dispersions by Ethanol (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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 potential antagonism between dispersed pectin and ethanol, in the presence of sodium chloride and/or tartaric acid, was examined through constants of the Huggins equation. It was found that ethanol (10% and 15%) indefinitely stabilized a 0.10% pectin dispersion containing 0.070 total molal concentration of electrolytes. The data and their interpretation imply favorable prospects for functionality and storage of alcoholic foods and beverages containing edible quantities of salt and acid.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb09199.x
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  • 8
    Electronic Resource
    Electronic Resource
    A Comparison of Methods for Polyuronide Methoxyl Determination (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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 comparison was made between three basic methods for determining methoxyl (OMe) groups in a polyuronide, viz., step-wise oxidation-reduction initiated by hydriodic acid, neutralization of de-esterified carboxyl groups with potassium hydroxide, and direct combustion of methanol by gas chromatography. Accuracy and precision of the methods were ascertained by analyzing methyl fuorate. All the methods were accurate. The neutralization and gas chromatographic methods had major advantages of simplicity and shortness of time of completion over the hydriodic acid/bromine method. Dimethylsulfoxide in the the saponification medium had no special effect.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14957.x
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