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  • 1
    Electronic Resource
    Electronic Resource
    Use of Defatted Corn Germ Flour in Pasta Products (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: Macaroni was produced from commercial durum semolina blended with 10, 20, and 30% defatted corn germ meal. The effect of germ supplementation on chemical composition, physical properties of dough, cooking characteristics, mechanical properties, and panel acceptability of macaroni were studied. Addition of corn germ meal resulted in longer mixing time of the dough, higher farinograph water absorption, higher protein content of the products and improvement of amino acids pattern. Optimum cooking time and percent increase in weight of cooked macaroni decreased with increasing levels of wheat substitution. Enrichment with germ flour had no effect on flavor and texture of conventional macaroni evaluated by taste panels; it greatly affected physical measurements of cooked product texture causing an increase of firmness.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12446.x
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  • 2
    Electronic Resource
    Electronic Resource
    Physical, chemical and nutritional quality of extruded corn germ flour and milk protein blends (1983)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 18 (1983), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: An expanded nutrient snack was prepared by extrusion cooking of defatted corngerm flour added with increasing amounts of milk proteins. Two extrusion temperatures (150 and 170°C) were considered. Physical, chemical and nutritional characteristics of the final product were evaluated. The products extruded at 150°C showed better expansion and crispness than the ones obtained at 170°C. A small addition of milk protein (5%) improves the organoleptic characteristics of the extrudates produced at 150°C. On the contrary the addition of milk protein has a negative influence on the product expansion and consistency of the samples extruded at 170°C.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb00243.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Production of a food grade flour from defatted corn germ meal (1983)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 18 (1983), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: A defatted corn germ flour of good organoleptic and nutritional quality was obtained by applying a milling and screening process to a commercial defatted corn germ meal. The flour contains about 20% protein of good nutritional quality, above 60% starch and minor quantities of fat (1.7%), fibre (3.3%) and minerals (8.42%). The last are interesting for their content in potassium, magnesium, iron and zinc. Heat effects on protein were evaluated in the intermediate and final products of a commercial oil extraction installation. It was found that the conditioning step sharply decreased protein solubility, while protein digestibility remained substantially constant throughout the process.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb00242.x
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  • 4
    Electronic Resource
    Electronic Resource
    Radiative corrections to the effective potential inN=1 supergravity (1983)
    Springer
    The European physical journal 17 (1983), S. 183-187 
    Details
    ISSN: 1434-6052
    Source: Springer Online Journal Archives 1860-2000
    Topics: Physics
    Notes: Abstract We compute the one loop quadratic divergences to the effective potential of the matter scalars inN=1 supergravity. We discuss in some special instances (the Das-Freedman and the Deser-Zumino Lagrangians) the problem of supersymmetry gauge invariance. We comment on the relevance of the calculation to model building.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01574187
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  • 5
    Electronic Resource
    Electronic Resource
    Spontaneous breaking of global baryon number symmetry (1981)
    Springer
    The European physical journal 11 (1981), S. 175-178 
    Details
    ISSN: 1434-6052
    Source: Springer Online Journal Archives 1860-2000
    Topics: Physics
    Notes: Abstract We study the possibility that theU(1) B global symmetry associated with baryon number is spontaneously broken. We present realistic examples implemented in the context of a suitably extended standardSU(2) L×U(1)×SU(3)c model and of a composite model of quarks and leptons. The globalU(1) B symmetry in both cases is spontaneously broken at a relatively low mass scale without any conflict with observations. The dominant baryon number nonconserving process in these models obeys the ΔB=2 selection rule.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01574002
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  • 6
    Electronic Resource
    Electronic Resource
    Symmetry breaking in a supersymmetric model of strong and electroweak interactions (1982)
    Springer
    The European physical journal 13 (1982), S. 267-271 
    Details
    ISSN: 1434-6052
    Source: Springer Online Journal Archives 1860-2000
    Topics: Physics
    Notes: Abstract We describe a supersymmetric model of strong and electroweak interactions based on the gauge groupSU(3)×SU(2)×U(1)×Ũ(1). We concentrate on the pattern of the spontaneous symmetry breaking by the tree level scalar potential. It is possible to break theŨ(1) factor at superlarge energies relative to the simultaneous breaking scale ofSU(2)×U(1) and supersymmetry. The model hasŨ(1) anomalies. Attempts to make an anomaly-free model based on the groupE 6 are described. We also comment on possible modifications of theŨ(1) anomaly problem due to gravitational effects.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01575780
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    Paper (German National Licenses)
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  • 7
    Electronic Resource
    Electronic Resource
    Selective culture of rat CNS neurons in a synthetic medium (1983)
    Springer
    Neurological sciences 4 (1983), S. 323-326 
    Details
    ISSN: 1590-3478
    Keywords: cell culture ; neurons ; glial cells ; chemically defined medium
    Source: Springer Online Journal Archives 1860-2000
    Topics: Medicine
    Description / Table of Contents: Sommario Viene descritto un terreno chimicamente definito che facilita la sopravvivenza di neuroni di cervello di feto di ratto in coltura primaria. Più del 90% delle cellule in coltura vengono identificate come neuroni mediante immunofluorescenza con anticorpi antineurofilamenti. Il terreno, arricchito con siero, invece, stimolando la proliferazione delle cellule nonneuronali, ostacola la sopravvivenza dei neuroni.
    Notes: Abstract A Chemically Defined Medium is described which facilitates the survival of neurons in primary cultures of rat cerebral hemispheres. More than 90% of all cells were identified as neurons using neurofilament as a marker in an immunocytochemical assay. In contrast, serumsupplemented medium, by stimulating nonneuronal cell proliferation, hinders the survival of neurons in culture.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF02043486
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  • 8
    Electronic Resource
    Electronic Resource
    Organoblei- und Organozinnderivate von Mercaptoaminosäuren und Cysteamin (1980)
    Weinheim : Wiley-Blackwell
    Zeitschrift für anorganische Chemie 471 (1980), S. 194-202 
    Details
    ISSN: 0044-2313
    Keywords: Chemistry ; Inorganic Chemistry
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology
    Description / Table of Contents: Organolead and Organotin Derivatives of Mercaptoaminoacids and CysteaminReaction of tri- and diorganolead and -tin hydroxides and oxides with mercaptoaminoacids and cysteamine in CHCl3 or CHCl3/H2O allows the gentle preparation of the above compounds. The bonding between M and ligand indicated in the formula of the compounds, mainly the preferred bonding of M to S follows from vibrational spectra; proposals regarding the structure are made using spectral data. Ph3SnOH and penicillamine react to give monomeric Ph3SnSCMe2CH(NH2)COOSnPh3.
    Notes: Die Umsetzung von Tri- und Diorganoblei-und -zinnhydroxiden bzw. -oxiden mit Mercaptoaminosäuren sowie mit Cysteamin in CHCl3 bzw. CHCl3/H2O ermöglicht die schonende Darstellung von Ph3MSCH2CH(NH2)COOH, Ph3PbSCMe2CH(NH2)COOH, Ph3MSCH2CH2NH2, Me3SnSCR2′CH(NH2)COOH, Ph2M[SCR2′CH(NH2)COOH]2, Me2Sn[SCR2′CH(NH2)COOH]2, R2SnSCR2′CH(NH2)COO,Ph2MSCR2′CH(NH2)COO,Ph2M(SCH2CH2NH2)2 und Me2Sn(SCH2CH2NH2)2 (M=Pb, Sn; R′=H, Me; R=Me, Ph; Me=CH3; Ph=C6H5).Die in den Formeln der Verbindungen angezeigte Art der Bindung zwischen M und Ligand, insbesondere die bevorzugte Bindung von M an S, folgt aus den Schwingungsspektren, mit deren Hilfe auch Strukturvorschläge diskutiert werden. Ph3SnOH reagiert mit Penicillamin zu monomerem Ph3SnSCMe2CH(NH2)COOSnPh3.
    Additional Material: 3 Tab.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/zaac.19804710122
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