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  • 1
    Electronic Resource
    Electronic Resource
    Semiclassical Procedure for Semiconductor Quantum Wells with Position Dependent Effective Mass (1998)
    s.l. ; Stafa-Zurich, Switzerland
    Solid state phenomena Vol. 61-62 (June 1998), p. 243-246 
    Details
    ISSN: 1662-9779
    Source: Scientific.Net: Materials Science & Technology / Trans Tech Publications Archiv 1984-2008
    Topics: Physics
    Type of Medium: Electronic Resource
    URL: http://www.tib-hannover.de/fulltexts/2011/0528/02/25/transtech_doi~10.4028%252Fwww.scientific.net%252FSSP.61-62.243.pdf
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  • 2
    Electronic Resource
    Electronic Resource
    Preference Mapping of Commercial Toasted White Corn Tortilla Chips (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: : This study was conducted to identify what constitutes consumer preference for and acceptance of white corn tortilla chips. Consumer overall acceptance of tortill chips was modeled by consumer data for acceptance of appearance, flavor, and texture and by descriptive sensory and/or instrumental data. Internal preference mapping (R2= 0.99) showed that flavor was the most important attribute to consumer overall acceptance followed by texture and appearance. The basic salt attribute and aftertaste attributes of salt, raw masa, and toasted grain aftertastes were important to consumer flavor acceptance, and the attributes of crispness, loose particles, hardness and oily/greasy film were responsible for consumer acceptance of texture. One appearance descriptive attribute (char marks) and 1 instrumental color measurement (a) were significantly related to consumer acceptance of appearance.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb08751.x
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  • 3
    Electronic Resource
    Electronic Resource
    Textural Changes in Mushrooms (Agaricus bisporus) Associated with Tissue Ultrastructure and Composition (2000)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 65 (2000), 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 objective of this study was to determine ultrastructural and compositional changes in fresh mushrooms associated with adverse changes in texture during 9 d of post-harvest storage at 12 °C. Mushroom softening (2.6N to 1.5N, puncturing force) was consistent with toughening (19.2N to 33.0N, gumminess). Protein and total carbohydrate content declined, but chitin content increased during mushroom storage. Most polysaccharides were extracted after deacetylation and depolymerization of chitin, indicating that structural glucans were mainly bound with acetylglucosamine polymers. Softening paralleled expansion of intercellular space at the pilei surface, hyphae shrinkage, central vacuole disruption, and loss of proteins (r = 0.94) and polysaccharides (r = 0.84), while toughening was associated with increased chitin content (r = 0.95).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2000.tb10621.x
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  • 4
    Electronic Resource
    Electronic Resource
    Mushroom Texture, Cell Wall Composition, Color, and Ultrastructure as Affected by pH and Temperature (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 68 (2003), 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: Pasteurized mushrooms had firmer texture and lighter color compared with those that were retorted. Addition of acid and retorting temperature resulted in extensive softening of mushrooms and solubilization of proteins and polysaccharides that diffused into brine. Total chitin was not affected by applied treatments and did not appear to be related to texture alteration of processed mushrooms. Extensive solubilization caused by acidification and retortion resulted in reduction of cell diameter and enlarged intercellular space within the cap tissue. Mild acidification of sterilized samples reduced discoloration compared with the control, but further acidification resulted in considerable darkening. In contrast, tissue and color of pasteurized mushrooms seemed to be unaffected.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb12343.x
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  • 5
    Electronic Resource
    Electronic Resource
    THE EFFECT OF GLASS SHAPE ON THE CONCENTRATION OF POLYPHENOLIC COMPOUNDS AND PERCEPTION OF MERLOT WINE (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: Accepted opinion among wine connoisseurs is that size and shape of a glass used to serve wine can affect color and flavor of wine. Glass manufacturers and the wine industry could benefit from a greater understanding of the relationship between glass shape and wine appreciation. However, extensive oxidation may reduce antioxidative properties of polyphenolics that are highly prized in red wines. The objective of this study was to determine the effect of geometries of three glass types (Flute, Bordeaux, Martini) on sensory perception and concentration of polyphenolic compounds in Merlot wine as a function of time. Sensory evaluation was conducted with a 12-member panel. Triangle tests were chosen to determine whether any difference in flavor could be perceived between samples stored for 0, 15 and 30 min in the three glass types. Phenolic compounds, gallic acid, caffeic acid, catechin and vanillin, were quantified using HPLC. Results indicated that the panelists could not perceive differences between wine served in different glasses even if it was exposed to air for 30 min at room temperature. Although concentration of phenolics, especially gallic acid, was affected by the exposure to air, changes were not profound enough to affect the sensory qualities of Merlot wine as judged by occasional wine drinkers.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.2005.00041.x
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  • 6
    Electronic Resource
    Electronic Resource
    Changes in Mushroom Texture and Cell Wall Composition Affected by Thermal Processing (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 effects of thermal processing, calcium, and storage time on texture and cell wall composition of mushrooms were investigated. Whole fruit-bodies were blanched and retorted with addition of 0, 5, or 25 mMCaCl2. Firmness was determined as force for puncturing and toughness as shear force. Alcohol-insoluble fractions were extracted from fresh, blanched, and processed mushrooms. Proteins, carbohydrates, and chitin were analyzed in sequential extracts of alcohol-insoluble solids. Blanching caused an increase in force for puncturing but reduced force for shear. Further retorting did not affect texture, but toughness increased during storage. Calcium increased values for both textural characteristics possibly due to formation of cross-links between proteins and polysaccha-rides.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2004.tb17885.x
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  • 7
    Electronic Resource
    Electronic Resource
    Cromagnon in the Iron Gate Gorge of the Danube (1976)
    [s.l.] : Nature Publishing Group
    Nature 260 (1976), S. 518-518 
    Details
    ISSN: 1476-4687
    Source: Nature Archives 1869 - 2009
    Topics: Biology , Chemistry and Pharmacology , Medicine , Natural Sciences in General , Physics
    Notes: [Auszug] During excavations at Padina1, the remains of 37 individual skeletons, all in a very bad state of preservation, were uncovered. Anthropological study and laboratory examinations have shown that the skeletons possess all the mcrphological characters of the Cromagnon racial type. The skulls are long ...
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1038/260518a0
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  • 8
    Electronic Resource
    Electronic Resource
    Human skeletons from the Newgate site in the City of London (1986)
    Springer
    International journal of anthropology 1 (1986), S. 251-259 
    Details
    ISSN: 1824-3096
    Keywords: Saxon ; Newgate ; anthropometry ; palaeopathology ; skeletons
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology
    Notes: Abstract The graveyard excavated at the Newgate (General Post Office) site in the City of London contained 436 badly damaged individual graves of a medieval Saxon population. Detailed studies of the individual skeletons showed that the population was fairly homogenous with very small range of individual variations. The people were short in stature and were muscular in build. Old individuals were uncommon. One third of women's graves also contained a child. Some congenital deformations, degenerative disease and injuries were noted on the excavated bones. Everyone suffered from severe dental caries, periondontal disease and subsequent loss of teeth. The skeletal features are described and inferences drawn concerning the biological status of the population.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF02442039
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  • 9
    Electronic Resource
    Electronic Resource
    The temporal region and the supramastoid ridge in mesolithic skulls from Padina in the Iron Gate Gorge of the Danube (1988)
    Springer
    Human evolution 3 (1988), S. 329-334 
    Details
    ISSN: 1824-310X
    Keywords: Temporal region ; Supramastoid ridge ; Mesolithic ; Padina ; Iron Gate Gorge
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology
    Notes: Abstract Studies of the morphological features of the temporal region of mesolithic skulls from Padina in the Iron Gate Gorge of the Danube revealed a very prominent and large supramastoid ridge which is the most striking feature in skulls of both sexes. Mastoid processes were larger in male skulls, but in 25% of the cases there was an overlap between the size of the processes in male and female specimens. The mastoid ridge was prominent in both sexes. The digastric fossa was always well defined in both sexes and in the two thirds of the skull specimens it was deep. The posterior root of the zygoma was prominent in all the skulls, but it was better developed in the male specimens. The parietotemporal suture in both sexes rises above the level of the pterion. There were no morphological or anthropometrical differences between the left and the right side of individual skulls outside the limits of natural asymmetry. All these morphological characteristics of the temporal region may help in racial and sexual diagnosis of the Mesolithic skulls from the Iron Gate Gorge.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF02447214
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