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  • 1995-1999  (2)
  • 1990-1994  (4)
  • 1975-1979  (4)
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Erscheinungszeitraum
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  • 1
    Digitale Medien
    Digitale Medien
    Internal stress and internal friction in thin-layer microelectronic materials (1990)
    [S.l.] : American Institute of Physics (AIP)
    Journal of Applied Physics 67 (1990), S. 3661-3668 
    Details
    ISSN: 1089-7550
    Quelle: AIP Digital Archive
    Thema: Physik
    Notizen: Understanding of the static internal stress in supported thin layers can be aided by the use of dynamic mechanical analysis, with emphasis on internal friction measurements for the detection of defects susceptible to stress-induced ordering. In addition to the bending-bilayer and vibrating-reed methods used for separate measurements of internal stress and internal friction, a new vibrating-membrane method is described that enables both quantities to be measured concurrently on the same sample. Structural relaxation, solute sorption, orientational ordering, and surface reaction are identified as four general phenomena affecting the internal stress, and experimental results are given for each of these categories. The bending-bilayer method has been used to observe stress changes associated with structural relaxation in amorphous SiO films, and with the sorption and orientational ordering of oxygen in Nb films. The vibrating-membrane method has been used to study stress changes in boron-doped Si membranes, resulting from either hydrogen sorption or high-temperature oxidation. Hydrogen sorption leads to the appearance of a new internal friction peak located near 130 K, which is governed by an activation energy of 0.23 eV.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1063/1.345321
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  • 2
    Digitale Medien
    Digitale Medien
    Internal stress and elasticity of synthetic diamond films (1990)
    Woodbury, NY : American Institute of Physics (AIP)
    Applied Physics Letters 57 (1990), S. 302-303 
    Details
    ISSN: 1077-3118
    Quelle: AIP Digital Archive
    Thema: Physik
    Notizen: The internal tensile stress in polycrystalline diamond films deposited on silicon substrates has been measured from 100 to 700 K by a vibrating-membrane method. The stress increases strongly with temperature, in a manner consistent with the elastic accommodation of the differential thermal strain between diamond and silicon. The results indicate that the films contain a tensile growth stress of about 500 MPa at the deposition temperature of 1123 K. Derived values of the biaxial elastic modulus fall in the range 730–850 GPa.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1063/1.103721
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  • 3
    Digitale Medien
    Digitale Medien
    Pharmacokinetic and Pharmacodynamic Studies of 9-Aminocamptothecin in Vitro against Human Cancer Cells (1996)
    Oxford, UK : Blackwell Publishing Ltd
    Annals of the New York Academy of Sciences 803 (1996), S. 0 
    Details
    ISSN: 1749-6632
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Allgemeine Naturwissenschaft
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1749-6632.1996.tb26404.x
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  • 4
    Digitale Medien
    Digitale Medien
    Cooked Color in High pH Beef Patties as Related to Fat Content and Cooking from the Frozen or Thawed State (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Beef patties were processed from high pH (〉6.0) beef to contain 5, 10, 15, 20 or 25% fat. Patties were cooked to 71°C from the frozen or thawed state before evaluating color. Neither fat content nor state of patties when cooked exerted any major influence on color, but linear effects (p〈0.01) in association with increased fat content included higher L* values and hue angles and lower a* values (15.2% reduction). Higher values for L*, b* (but not for 5% fat patties), and hue angles were observed for patties cooked thawed rather than frozen. The use of high pH beef lessened the effects of increased fat and cooking from the thawed state on increased brown color in cooked patties.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb17903.x
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  • 5
    Digitale Medien
    Digitale Medien
    Low Fat Level Effects on Sensory, Shear, Cooking, and Chemical Properties of Ground Beef Patties (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Two experiments were conducted to determine the effects of targeted fat level (0, 4, 8, 12, 16, 20%) on sensory, shear, cooking and chemical properties of ground beef patties. Frozen patties from all fat levels were cooked to achieve similar cooking yields. As fat levels decreased, tenderness, juiciness and flavor ratings decreased and shear force increased, with more pronounced differences at lower fat levels. Patties processed with 0% fat were rated lower in juiciness and flavor compared to all other fat levels. These studies suggested that alterations in processing and cooking would probably be necessary to achieve acceptance of extremely low-fat beef patties.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb08037.x
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  • 6
    Digitale Medien
    Digitale Medien
    SENSORY AND COOKING PROPERTIES OF GROUND BEEF PREPARED FROM HOT AND CHILLED BEEF CARCASSES (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Hot processed ground beef was prepared by one of the following three grinding methods: (1) initial break with kidney plate followed by 0.3 cm final grind; (2) initial break with kidney plate, followed by 1.3 cm grind and 0.3 cm final; and (3) same as No. 2 except that the formulation contained no chilled U.S. Choice plates. Chilled beef (control) was ground through a 1.3 cm plate followed by a 0.3 cm final grind. At 3-hr postmortem, the semimembranosus and longissimus muscles were removed from one side of each hot carcass, while at 24-hr postmortem, the same muscles were removed from the opposite chilled sides. The remainder of the meat from the carcass was used for ground beef fabrication. U.S. Choice plates (conventionally chilled) were added (30% of the formulation) to the formulation in order to bring the final fat content to 21 × 2%. Total cooking loss was significantly less in the hot processed patties when compared to the chilled patties. Patties from hot-boned beef were more tender and juicy than patties from chilled beef. Method of grinding had no significant effect on any palatability trait except flavor intensity. Hot processed patties had significantly (P 〈 0.05) less configuration change during cooking than chilled patties. Percent diameter change was significantly less in hot processed patties as compared to chilled.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb06455.x
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  • 7
    Digitale Medien
    Digitale Medien
    SENSORY AND PHYSICAL MEASUREMENTS OF DRY FERMENTED SALAMI PREPARED WITH MECHANICALLY PROCESSED BEEF PRODUCT AND STRUCTURED SOY PROTEIN FIBER (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Dry fermented salami was prepared from formulations in which 0, 15 and 30% levels of both mechanically processed beef product (MPBP) and structured soy protein fiber (SSPF) were incorporated. A 10-member trained sensory panel for flavor found that the frequency of undesirable flavors was highest for salami with 15% SSPF-pH 6.2-0% MPBP and lowest for 0% SSPF-15% MPBP and 0% SSPF-30% MPBP. A second l0-member trained panel found that the salami with 30% SSPF-0% MPBP was lightest in color, while a 116-member untrained panel found this formulation was undesirable in flavor, tenderness, and overall desirability. Instron and Hunter Color Difference measurements reflected a toughening and lightening of color, respectively, for the 30% SSPF-0% MPBP salami in contrast to those treatments made with MPBP. Data from objective measurements (Instron and Hunter Color Difference Meter) were combined for all treatments and showed that salami increased in firmness and darkened with drying time. Both the trained and untrained sensory panels rated salami manufactured with 15 or 30% MPBP as generally comparable to the control salami.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb03813.x
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  • 8
    Digitale Medien
    Digitale Medien
    THE STUDY OF THE GENESIS OF SURFACE WATERS BY OBSERVING THEIR ELECTRICAL RESISTIVITIES (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Geophysical prospecting 27 (1979), S. 0 
    Details
    ISSN: 1365-2478
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Geologie und Paläontologie , Physik
    Notizen: Specific electrical resistivity of natural waters contains information on their genesis. The authors propose to conduct mass and regime observations of this parameter in river and stream beds.The electrical resistivities in streams flowing from under a glacier reveal details formed at the same time as the glacier. Observations in the beds of big rivers show a gradual increase in water salinity overlain by reductions by inflowing glacial waters.The diurnal and annual trend of changes in the electrical conductivity of water associated with the change in the balance of glacial and ground waters has been established near to glaciers.Resistivity observations help to locate discharge sites of sub-permafrost waters, for water.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2478.1979.tb00997.x
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  • 9
    Digitale Medien
    Digitale Medien
    UTILIZATION OF MECHANICALLY DEBONED BEEF IN COOKED SALAMI (1978)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Cooked salami possessing 0, 10, 20 and 30% levels of mechanically deboned beef (MDB) was evaluated at 0, 14, 28, 42 and 56 days of salami storage at 6°C. A consumer panel, a descriptive attribute panel and a flavor profile panel found less desirable flavor, juiciness, tenderness and texture scores in salami containing 20 and 30% levels of MDB. Flavor profile panel results indicated higher aroma and flavor intensities and more rancid flavors, with increased level of MDB and length of storage time. Microbial counts, penetration and compression values increased as a function of storage time with the exception of 30% MDB salami, while Instron measurements reflected greater tenderness with increased substitution of MDB into the product.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb02292.x
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  • 10
    Digitale Medien
    Digitale Medien
    PROCESSING, CHEMICAL, SENSORY AND PHYSICAL PROPERTIES OF BACON-CHOPPED AND FORMED, MADE FROM PORK, BEEF, MUTTON AND CHEVON (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of muscle foods 1 (1990), S. 0 
    Details
    ISSN: 1745-4573
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: By extruding alternating layers of chopped lean and fat tissue, bacon-chopped and formed (CF) products were processed from pork, beef, mutton and chevon lean and beef fat. Slabs processed from beef materials had less weight loss and changes in width and thickness during smoking than the other formulations. Various sensory and consumer panels found pork-bacon-CF product to rate highest among the four formulations for tenderness, flavor and overall satisfaction. This formulation was rated as being closest in sensory traits to commercial bacon. Chevon and mutton bacon-CF products were found to be less desirable in flavor. Inclusion of pork lean and fat with chevon and mutton lean can potentially improve the acceptability of bacon-CF processed with lean from these two species. However, this process and product appears promising as methods of increasing consumption of underutilized meat animal species.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-4573.1990.tb00352.x
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