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  • 1
    Electronic Resource
    Electronic Resource
    Yogurt Thickness: Effects on Flavor Perception and Liking (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: Nine flavored stirred-style yogurts (thick and thin textured, colored and uncolored, flavored as either cotton candy, lemon-lime, or strawberry) were evaluated by 120 panelists aged 11 to 14 y to analyze the interactive effects of flavor, thickness, and color on thickness intensity, flavor intensity, and degree-of-liking. Yogurt flavor did not affect thickness intensity nor liking ratings. Yogurt thickness did not affect flavor intensity, but flavor liking was affected by both flavor and thickness. Strawberry yogurt was liked equally in both texture systems, but cotton candy and lemon-lime yogurts were liked more in a thick textured yogurt than a thin yogurt. Colored yogurts were thicker and more flavorful than uncolored yogurts.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb08817.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Food Protein Functionality in a Liquid System: A Comparison of Deamidated Wheat Protein with Dairy and Soy Proteins (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: : Solubility, surface properties, overrun, foam stability, apparent viscosity, and emulsification properties were evaluated for 3% protein dispersions of deamidated wheat protein (DWP), sodium caseinate (SC), soy protein isolate (SPI), and whey protein isolate (WPI). DWP dispersion had the highest apparent viscosity, 25% higher emulsion activity index (EAI), and 82% higher emulsion stability index (ESI) when compared to SPI dispersions. Dispersions of DWP had similar foaming properties and surface properties when compared to SC, but had 50% higher EAI and 1000% greater ESI when compared to the 2 dairy proteins. The utilization of DWP could be expanded into liquid food systems currently using dairy proteins.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb08835.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    MODIFIED WHEAT STARCHES USED AS STABILIZERS IN SET-STYLE YOGURT (2001)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 24 (2001), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Yogurt was formulated with gelatin; native wheat starch (NWS); and modified wheat starches (MWS) (acetylated cross-linked, hydroxypropylated, or hydroxypropylated cross-linked). Yogurt samples were evaluated for chemical (fat, total solids, pH, titratable acidity); microbiological (yeasts/molds and lactic acid bacteria); and physical (rheological, textural, color, syneresis) properties during 60 days of refrigerated storage. Yogurt formulated with NWS exhibited a significantly greater storage modulus (G′) and firmness compared with yogurts prepared with MWS. Minimal syneresis was measured in all yogurt samples. The titratable acidity of yogurt samples increased and pH decreased during storage. Yeasts/molds were not detected while lactic acid bacteria counts decreased ∼ 1 log CFU/g by day 60 in all yogurt samples. This study showed that the characteristics of yogurt formulated with NWS and gelatin were similar, so NWS may be used as an alternative stabilizer. The MWS stabilized yogurts were stable but had different consistencies than gelatin- and NWS-stabilized yogurts.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.2001.tb00620.x
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    Study of 169Hf at high rotational frequency (2001)
    Springer
    The European physical journal 12 (2001), S. 15-28 
    Details
    ISSN: 1434-601X
    Keywords: PACS. 21.10.-k Properties of nuclei; nuclear energy levels – 23.20.Lv Gamma transitions and level energies – 25.70.-z Low and intermediate energy heavy-ion reactions – 27.70.+q 150 ?A? 189
    Source: Springer Online Journal Archives 1860-2000
    Topics: Physics
    Notes: Abstract. High-spin properties of the nucleus 169Hf have been studied through the fusion evaporation reaction 96Zr(76Ge,3n)169Hf at a beam energy of 310 MeV. The known rotational bands have been extended considerably and 6 new bands have been established, four of which form coupled bands with pronounced M1 connections. Quasiparticle assignments are suggested for the new band structures, and it appears that coupling to vibrational degrees of freedom plays a role. Both coupled bands involve the excitation of quasiprotons. In the region of highest spin, a large alignment gain is interpreted in terms of a mixed crossing where an h 9/2 and an h 11/2 quasiproton provide the two signatures of the aligning configuration.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/s100500170035
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    Paper (German National Licenses)
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