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  • 1975-1979  (7)
  • 1970-1974
  • 1977  (7)
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Materialart
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  • 1975-1979  (7)
  • 1970-1974
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Schlagwörter
  • 1
    Digitale Medien
    Digitale Medien
    EFFECTS OF SOY PROTEINS AND THEIR LEVELS OF INCORPORATION ON THE PROPERTIES OF WIENER-TYPE PRODUCTS (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 42 (1977), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The effects of different soy proteins and levels of these were studied in finely comminuted wiener-type products. Lean, skeletal beef muscle, pork backfat, textured soy protein (TSP) and soy protein isolate (SPI) were the main raw ingredients. TSP, when substituted for lean meat at levels greater than 25–30%, on a hydrated (1:2) basis, resulted in emulsion instability and texture softening of product formulated at 30% fat. SPI improved emulsion stability of mixtures high in TSP and fat, but had only a slight positive effect on texture. No differences in composition, cooking losses, peelability and skin formation were found in different soy-lean combinations containing 30% fat. Flavor or treatments with high levels (more than 25%) of soy was improved by using different seasoning mixes, Forty to forty-five percent lean beef, with 30% fat, was found adequate for acceptable color intensity of the cooked product. After processing, products with increasing levels of soy in the formulation had higher residual nitrite levels.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb12628.x
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  • 2
    Digitale Medien
    Digitale Medien
    NUTRITIONAL EVALUATION OF ALL-MEAT AND MEAT-SOY WIENERS (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 42 (1977), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Nutritive values of all-meat and soy-containing wieners were evaluated by protein efficiency ratio (PER), amino acid composition and sodium analyses. The effect of beef muscle reported to have high (shank) and low (skeletal muscles) levels of connective tissue was also evaluated. Replacement of 25% beef skeletal muscle by hydrated soy protein (BSMSP) gave a lower (P 〈 0.05) PER (2.67) than the PER (3.11) for all-beef skeletal muscle weiners (BSM). However, the PER for the BSMSP wieners was not significantly different from the PER (2.54) for the casein control. Beef shank, all-meat wieners (BS) and wieners where 25% of the beef shank (BSSP) was replaced by hydrated soy protein had similar PER values of 2.18 and 2.02, respectively. Both BS and BSSP wieners had lower (P 〈 0.05) PER values than the BSM and BSMSP wieners. BSM wieners contained 1.95–4.17 mg/100g protein more total essential ammo acids (minus tryptophan) than the beef shank and soy-containing formulations. Soy incorporation caused a 10–22% decrease in the methionine content compared to the all-meat formulations. Sodium levels ranged from approximately 990–1070 mg/100g in the four wiener formulations. The high sodium levels in these formulations were derived primarily from the 2% salt which was necessary to form the emulsions. Incorporation of the soy protein resulted in less than an 8% increase in the sodium content of the wieners.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb01555.x
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  • 3
    Digitale Medien
    Digitale Medien
    AUSTRALIAN ABORIGINES AND THEIR DERMATOPHYTES (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Australasian journal of dermatology 18 (1977), S. 0 
    Details
    ISSN: 1440-0960
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Medizin
    Notizen: In Australia, ringworm is common among Aborigines and, to a lesser extent, among other ethnic groups.So far, the dermatophytes generally responsible for ringworm in the Australian Aborigines show interesting differences from those usually isolated from other races in Australia. The main example are: Trichophyton tonsurans and T. violaceum: and, granuler variant of T. rubrum and a type of M. canis both of which were described by the authors.With a few notable exceptions, ringworm in the Australian Aborigines has attracted little medical interest or scientific attention. For example, Foelsche, a police inspector, wrole about ringworm affecting Northern Territory Aborigines in 1882. The dermalophyte responsible was not defined and described until 1973.The writers believe that much more work is needed to clarify the various aspects of ringworm among the Australian Aborigines.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1440-0960.1977.tb00025.x
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  • 4
    Digitale Medien
    Digitale Medien
    TINEA CAPITIS IN ABORIGINAL CHILDREN AT MANINGRIDA, NORTHERN TERRITORY, AUSTRALIA (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Australasian journal of dermatology 18 (1977), S. 0 
    Details
    ISSN: 1440-0960
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Medizin
    Notizen: A high incidence od endemic tinea capitis was found among children at the Aboriginal settlement of Maningrida, Arnhem Land, on the northern coast of Australia some 400 km east of Darwin. The cause was a variant of Microsporum canis which will be referred to as the‘Maningrida’type. It was isolated form 21 (25.3%) brush samples taken form the scalps of 83 Aboriginal Children.There were diffuse, or scattered fine white scaling lesions with minimal hair loss. Clinically these infections could not be distinguished from endothrix tinea capitis caused by Trichophyton tonsurans or Trichophyton violaceum which occur frequently in Aboriginal children in South Australia. No cases of endothrix tinea catitis were found in Aboriginal children in Darwin or in the other settlements which were visited in Arnhem Land.The‘Maningrida’type of M. canis developed as a small spidery colony with a central downy to powdery fuftm which in five to six days produced many typical macroconidia. Young cultures Produced little or no pigment, but later developed a buff or pale brownish pigment.Four cats and two dogs at maningrida were shown to be reservoirs of the variant of M. Canis.No Strains of the typical M. canis with its golden yellow pigment were isolated at maningrida.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1440-0960.1977.tb00819.x
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  • 5
    Digitale Medien
    Digitale Medien
    EFFECTS OF LEAN MEAT SOURCE AND LEVELS OF FAT AND SOY PROTEIN ON THE PROPERTIES OF WIENER-TYPE PRODUCTS (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 42 (1977), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The effects of different meat sources (beef, pork, beef hearts) and of varying fat and textured soy protein (TSP) levels on properties of wiener-type products were studied. Beef was found to give a more stable emulsion than pork and beef hearts in high fat (30%) and TSP (25%) formulations. High levels (45%) of hydrated TSP did not adversely affect emulsion stability of formulations low in fat (10%). Toughness, caused by lowering the fat levels, was improved by inclusion of pork without causing adverse effects on emulsion stability when low levels (5%) of soy protein isolate (SPI) were used. By lowering the fat and increasing the soy level, a high-protein, low-fat wiener was produced. Shrink and moisture content of this wiener were also higher. A lean content of 40–45% was adequate for good color formation in soy-containing wieners.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb12627.x
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  • 6
    Digitale Medien
    Digitale Medien
    A light microscope study of fibre diameter and sarcomere length relationships in rigor skeletal muscles (1977)
    Springer
    Cellular and molecular life sciences 33 (1977), S. 505-507 
    Details
    ISSN: 1420-9071
    Quelle: Springer Online Journal Archives 1860-2000
    Thema: Biologie , Medizin
    Notizen: Summary Correlation coefficients between fibre diameter and sarcomere length were significant in relaxed, unfixed muscles in rigor, indicating that fibres with large diameters had short sarcomeres and fibres with small diameters had long sarcomeres. No significant correlations were obtained in muscles from limbs that entered rigor in a folded or stretched position.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1007/BF01922239
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  • 7
    Digitale Medien
    Digitale Medien
    Loss of body weight and fat during exercise in a cold chamber (1977)
    Springer
    European journal of applied physiology 37 (1977), S. 205-218 
    Details
    ISSN: 1439-6327
    Schlagwort(e): Arctic exercise ; Energy balance ; Fat loss ; Cold dehydration ; Ketosis
    Quelle: Springer Online Journal Archives 1860-2000
    Thema: Medizin
    Notizen: Summary Ten men spent one week in a cold climatic facility performing a simulated arctic military exercise demanding an energy expenditure of 13–16 MJ·day−1. Although the ration pack was adequate, extensive plate wastage led to a negative energy balance of 2.2 MJ·day−1. Fluid intake was also insufficient, with a 3.25% decrease of body weight, and a 9.7% decrease in skin thickness over the cold exposure. Extensive fat mobilization was indicated by a decrease of skinfold thicknesses, an increase of body density, and associated ketonuria and glycosuria. The fat breakdown far exceeded the calculated energy deficit, and it is postulated that much of the “surplus” energy was required for synthesis of additional muscle protein. In the arctic environment, both energy and fluid balances are better maintained because there are few distractions from the simple pleasure of preparing and eating meals.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1007/BF00421776
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