Bibliothek

X
feed icon rss

Ihre E-Mail wurde erfolgreich gesendet. Bitte prüfen Sie Ihren Maileingang.

Leider ist ein Fehler beim E-Mail-Versand aufgetreten. Bitte versuchen Sie es erneut.

Vorgang fortführen?

Exportieren
  • 1
    Digitale Medien
    Digitale Medien
    Reactions of radiation-induced free radicals in solid halodeoxyuridines. Single crystals of 5-chloro- and 5-bromodeoxyuridine (1977)
    s.l. : American Chemical Society
    The @journal of physical chemistry 〈Washington, DC〉 81 (1977), S. 228-232 
    Details
    Quelle: ACS Legacy Archives
    Thema: Chemie und Pharmazie , Physik
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1021/j100518a009
    Bibliothek Standort Signatur Band/Heft/Jahr Verfügbarkeit
    BibTip Andere fanden auch interessant ...
    Artikel (Nationallizenzen)
    Volltext
  • 2
    Digitale Medien
    Digitale Medien
    Mixed-metal clusters via metal hydride coupling. New rhenium-osmium clusters and the crystal structure of eicosacarbonyl(dihydrotriosmium)dirhenium (1977)
    s.l. : American Chemical Society
    Journal of the American Chemical Society 99 (1977), S. 8064-8065 
    Details
    ISSN: 1520-5126
    Quelle: ACS Legacy Archives
    Thema: Chemie und Pharmazie
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1021/ja00466a056
    Bibliothek Standort Signatur Band/Heft/Jahr Verfügbarkeit
    BibTip Andere fanden auch interessant ...
    Artikel (Nationallizenzen)
    Volltext
  • 3
    Digitale Medien
    Digitale Medien
    MEAT MASSAGING: EFFECTS OF SALT AND PHOSPHATE ON THE MICROSTRUCTURAL COMPOSITION OF THE MUSCLE EXUDATE (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: Samples of the tacky exudate formed on meat surfaces as a result of massaging muscle in the presence of salt and/or phosphate were removed at intervals during 24 hr of massaging and observed using a light microscope. Samples without added salt or phosphate showed broken fibers and fragments from fiber disruption. Samples with salt or phosphate showed both solubilized protein and fragments from fiber disruption. Samples with salt and phosphate showed primarily clouds of solubilized protein. Length of massaging enhanced the effects in all samples.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb02336.x
    Bibliothek Standort Signatur Band/Heft/Jahr Verfügbarkeit
    BibTip Andere fanden auch interessant ...
    Artikel (Nationallizenzen)
    Volltext
  • 4
    Digitale Medien
    Digitale Medien
    EFFECT OF SALT, PHOSPHATE AND SOME NONMEAT PROTEINS ON BINDING STRENGTH AND COOK YIELD OF A BEEF ROLL (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), 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 rolls were prepared with coarse-ground beef (25.4 mm plate), 8% added water and either salt, salt plus 0.25% sodium tripolyphosphate (TPP), soy isolate, textured soy protein and modified whey solids at 1, 2 or 3% levels. Binding strength was measured with an Instron as the amount of force necessary to break a beef roll across bridge widths of 75, 100, 125 and 150 mm. Binding strength increased as salt content increased from 1% to 3%. Cook yield increased from 79% with 1% salt to 93% with 3% salt. The addition of 0.25% TPP resulted in an additional increase in binding strength. Cook yield increased from 93% with 1% salt plus 0.25% TPP to 98% with 3% salt plus 0.25% TPP. The modified whey selids at 2% level had the highest binding strength of the nonmeat protein materials added. This was similar to 2 or 3% added salt. The soy isolate at 3% level resulted in the highest cook yield, 78%.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00633.x
    Bibliothek Standort Signatur Band/Heft/Jahr Verfügbarkeit
    BibTip Andere fanden auch interessant ...
    Artikel (Nationallizenzen)
    Volltext
  • 5
    Digitale Medien
    Digitale Medien
    IONIC, pH, AND TEMPERATURE EFFECTS ON THE BINDING ABILITY OF MYOSIN (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: The peak force required to separate pieces of meat at a binding junction was measured with the Instron Universal Testing Machine. These measurements were used to study the effects of salt, phosphate, pH, cooking temperature and. protein concentration on the ability of crude myosin to bind meat pieces. Results showed salt and phosphate to linearly increase the ability of myosin to bind meat pieces primarily by solubilizing the protein. Temperature and the level of protein had increasing effects on binding ability in the range 45-80°C and 0-8%, respectively. Scanning electron micrographs of the ultrastructure of gels formed by myosin showed a three dimensional network of overlapping fibers in the presence of salt and phosphate and a sponge-like network in their absence. Since the ultrastructure of the gel formed by myosin heavy chains was comparable to that of myosin, it was concluded that the heavy chain core of the myosin molecule plays an important role in the heat-induced gelation of myosin. The relationship between the formation of a three dimensional network of fibers by the heavy chains of myosin and the mechanism of binding meat pieces was discussed.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb09116.x
    Bibliothek Standort Signatur Band/Heft/Jahr Verfügbarkeit
    BibTip Andere fanden auch interessant ...
    Artikel (Nationallizenzen)
    Volltext
  • 6
    Digitale Medien
    Digitale Medien
    BINDING OF MEAT PIECES: OBJECTIVE AND SUBJECTIVE ASSESSMENT OF RESTRUCTURED STEAKETTES CONTAINING ADDED MYOSIN AND/OR SARCOPLASMIC PROTEIN (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: Suspensions of crude myosin, sarcoplasmic protein and a mixture of both were prepared. Each was mixed with coarsely-ground meat in the ratio 1:10 w/w. The product was formed into frozen rolls, 6.5 cm diameter, from which steakettes 2 cm thick were cut. These were oven broiled to an internal temperature of 70°C and assessed by a laboratory taste panel. The binding strength between meat pieces was also objectively assessed. Overall, taste panel members preferred the products containing added myosin with salt to those without salt or with added sarcoplasmic protein only. Correlations between various attributes of the product were investigated. Significant correlations were found between overall acceptability of the product and flavor, juiciness, tenderness and the objective measurements in binding strength. Significant correlations also were found between the objective and subjective assessments of binding strength.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb02428.x
    Bibliothek Standort Signatur Band/Heft/Jahr Verfügbarkeit
    BibTip Andere fanden auch interessant ...
    Artikel (Nationallizenzen)
    Volltext
  • 7
    Digitale Medien
    Digitale Medien
    MICROSTRUCTURAL COMPARISONS OF THREE COMMERCIAL FRANKFURTERS (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: Three commercially available brands of beef and pork frankfurters were compared by light and scanning electron microscopy for protein matrix structure and fat distribution within the sausages. One brand had a coarse protein matrix structure, large fat droplets and some large pieces of intact muscle, while a second brand had a more uniform fat and protein distribution with some visible muscle fragments present. A third brand of frank had uniformly small fat droplets evenly distributed in a protein matrix. Scanning electron micrographs show this frank to be a true meat emulsion. These observations show the wide variation between the microstructure of acceptable commercial frankfurters.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb02436.x
    Bibliothek Standort Signatur Band/Heft/Jahr Verfügbarkeit
    BibTip Andere fanden auch interessant ...
    Artikel (Nationallizenzen)
    Volltext
  • 8
    Digitale Medien
    Digitale Medien
    EFFECTS OF ULTRASONIC TREATMENT ON BINDING STRENGTH IN CURED HAM ROLLS (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: The purpose of the study was to determine the effects of ultrasonic treatment on muscle microstructure, breaking strength, cook yield, and protein extractability of ground cured ham rolls. A miniaturized system was designed which subjected ground ham to slow mixing and ultrasonic treatment. The samples were mixed for various times up to 2 hr, then stuffed into stoppered glass tubes for cooking in 80°C water bath. Controls were treated similarly, but without ultrasonic treatment. Results showed that ultrasound caused changes in muscle microstructure, increased breaking strength as measured in g/cm2 on an Instron Universal Testing Machine, decreased cooking loss and increased the extractability of salt-soluble protein. Ultrasound had no effect on the extractability of water-soluble protein.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb02442.x
    Bibliothek Standort Signatur Band/Heft/Jahr Verfügbarkeit
    BibTip Andere fanden auch interessant ...
    Artikel (Nationallizenzen)
    Volltext
  • 9
    Digitale Medien
    Digitale Medien
    MEAT MASSAGING: EFFECTS OF SALT AND PHOSPHATE ON THE ULTRASTRUCTURE OF CURED PORCINE MUSCLE (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: Samples of rectus femoris were collected from cured ham muscles which had been massaged for 0, 1, 2, 4, 8 or 24 hr with 0, 1, 2, or 3% of added salt in the presence or absence of 0.5% phosphate for examination with a scanning election microscope (SEM). After several hours of massaging, fiber disruption became evident. Further massaging resulted in longitudinal disruption of the fibers. Myofibrils were observed to separate and shred from the surface of the fibers. After 24 hr of massage, all treatments showed massive fiber disruption and loss of normal structural integrity. The effects of massaging were more pronounced in the presence of salts and phosphates at all time intervals.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb02337.x
    Bibliothek Standort Signatur Band/Heft/Jahr Verfügbarkeit
    BibTip Andere fanden auch interessant ...
    Artikel (Nationallizenzen)
    Volltext
  • 10
    Digitale Medien
    Digitale Medien
    BINDING OF MEAT PIECES: A COMPARISON OF MYOSIN, ACTOMYOSIN AND SARCOPLASMIC PROTEINS AS BINDING AGENTS (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: Suspensions of myosin, actomyosin and sarcoplasmic protein, isolated from beef semitendinosus muscle, were prepared at several protein concentrations and with various amounts of added sodium chloride up to 1.4M. An aliquot from each suspension was pressed between two pieces of muscle of fixed cross-sectional area and cooked. Binding strength was estimated from the force required to separate the meat pieces. At salt concentrations up to 1M the binding strength of myosin was superior to that of actomyosin (P = 0.05 – 0.001), and that of sarcoplasmic protein was too low to be measured by the techniques that were used. However in the absence of added sodium chloride, a mixture of sarcoplasmic protein and myosin had greatest (P = 0.05) binding strength.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb08437.x
    Bibliothek Standort Signatur Band/Heft/Jahr Verfügbarkeit
    BibTip Andere fanden auch interessant ...
    Artikel (Nationallizenzen)
    Volltext
Schließen ⊗
Diese Webseite nutzt Cookies und das Analyse-Tool Matomo. Weitere Informationen finden Sie hier...