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  • 1
    Digitale Medien
    Digitale Medien
    A comparison of perpendicular and longitudinal recording (1988)
    [S.l.] : American Institute of Physics (AIP)
    Journal of Applied Physics 63 (1988), S. 2902-2904 
    Details
    ISSN: 1089-7550
    Quelle: AIP Digital Archive
    Thema: Physik
    Notizen: Based on the projected error rate, an optimistic figure of merit is established which applies to general pulse shapes. This figure of merit is used to compare the performance of thin-film longitudinal and double-layer perpendicular recording systems. Although the precise comparison depends on the details of the dominant noise mechanism, there does not appear to be a significant advantage to double-layer perpendicular recording for rigid disk products.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1063/1.340951
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  • 2
    Digitale Medien
    Digitale Medien
    Improvement of photodetection quantum efficiency by noiseless optical preamplification (1995)
    Woodbury, NY : American Institute of Physics (AIP)
    Applied Physics Letters 66 (1995), S. 399-401 
    Details
    ISSN: 1077-3118
    Quelle: AIP Digital Archive
    Thema: Physik
    Notizen: We demonstrate experimentally that a phase-sensitive optical parametric amplifier used to amplify the incoming optical signal on a lossy photodiode improves the noise figure of detection. At high parametric gains this noise figure tends to 0 dB corresponding to a detection quantum efficiency approaching 100%. This result contrasts with the performance of preamplification by a classical laserlike amplifier in which the noise figure tends to 3 dB giving a saturation of the detection quantum efficiency at 50%. © 1995 American Institute of Physics.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1063/1.114201
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  • 3
    Digitale Medien
    Digitale Medien
    Hard-to-cook phenomenon in common beans- influence of growing location and hardening procedures (1989)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 24 (1989), S. 0 
    Details
    ISSN: 1365-2621
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Two accelerated hardening procedures (storage for up to 4 months, and soaking in acetate buffer for up to 5 h) for testing beans were examined and compared, so that new cultivars prone to the hard-to-cook (HTC) defect may be identified. Bean hardness was measured by means of the Mattson bean cooker, and by measuring puncture force. Two imporant common bean (Phaseolis vulgaris) cultivars were grown in two locations differing in soil Ca and Mg content. Those from the high Ca site had longer cooking times, which increased more rapidly on accelerated storage and in the soaking tests. The results of this preliminary study suggest that the acetate soak hardening procedure is worthy of further investigation as the basis of a rapid test for the presence of the hard-to-cook defect in new cultivars.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb00677.x
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  • 4
    Digitale Medien
    Digitale Medien
    Scanning electronmicroscopy studies of limed corn kernels for tortilla making (1982)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 17 (1982), S. 0 
    Details
    ISSN: 1365-2621
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Scanning elecronmicroscopy (SEM) was used to study changes in corn kernel structure during the lime treatment of the tortilla making process. The outside surface of the alkali-treated kernels (nixtamal) showed substantial structural alteration, which facilitate its separation.The aleurone and some pericarp layers are retained in nixtamal. Most of the germ remains attached to the starchy endosperm, and greatly contributes to the nutritional quality of the product.The cell walls of the horny and floury endosperm appeared noticeably affected in the preparation of nixtamal. The functional and nutritional properties acquired by nixtamal might be related to the structural modification as shown by SEM.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb00228.x
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  • 5
    Digitale Medien
    Digitale Medien
    Comparison of selected food characteristics of three cultivars of bean Phaseolus vulgaris (1986)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 21 (1986), S. 0 
    Details
    ISSN: 1365-2621
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Three bean (Phaseolus vulgaris) cultivars were selected to study some of the physical properties of the seeds, hydration capacity, cooking time, phytic acid content, digestibility, colour changes as a function of soaking and cooking, and sensory properties. These cultivars were bayocel, canario 101 and flor de mayo. The water uptake was much lower for the cultivar with larger seeds. Some slight losses of phytic acid were found due to the cooking treatment; cooking improved the protein digestibility. The cultivar flor de mayo exhibited the most desirable sensory attributes.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb00427.x
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  • 6
    Digitale Medien
    Digitale Medien
    Influence of storage on the quality of maize meal for tortilla making (1983)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 18 (1983), S. 0 
    Details
    ISSN: 1365-2621
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: No studies have been previously reported on the effects of storage on the quality of limed maize meal. The aim of this work was to study changes in the quality of limed maize meal for tortilla making during accelerated storage conditions. The limed meal was stored at four relative humidities (55,62,75 and 83%) for 10 to 90 days, using a storage temperature of 35°C. The parameters fat acidity, insoluble residue protein, available lysine, in vitro digestibility and protein efficiency ratio were investigated. Major alterations of these parameters suggested that storage had profound effects on the meal quality. Sensory attributes of tortillas prepared with the stored meal further confirmed that storage was responsible for quality deterioration.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb00244.x
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  • 7
    Digitale Medien
    Digitale Medien
    On the perpendicular recording process (1985)
    [S.l.] : American Institute of Physics (AIP)
    Journal of Applied Physics 57 (1985), S. 3943-3945 
    Details
    ISSN: 1089-7550
    Quelle: AIP Digital Archive
    Thema: Physik
    Notizen: An analytical model of the recording process is used to examine the factors that influence the recorded magnetization. If the "switching'' occurs at the top of the medium, the magnetizaton is influenced mostly by the head-medium separation. If the "switching'' occurs at the middle of the medium, the magnetization is influenced by the head-medium separation, the slope loop of the M-H at M=0, and the medium thickness. The magnetization is asymmetrical in both cases and the asymmetry translates into asymmetrical readback waveforms.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1063/1.334870
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  • 8
    Digitale Medien
    Digitale Medien
    B-Cell Epitopes in the Immunodominant p34 Antigen of Mycobacterium avium ssp. paratuberculosis Recognized by Antibodies from Infected Cattle (2003)
    Oxford, UK : Blackwell Science Ltd
    Scandinavian journal of immunology 58 (2003), S. 0 
    Details
    ISSN: 1365-3083
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Medizin
    Notizen: Mycobacterium avium ssp. paratuberculosis (M. paratuberculosis) causes Johne's disease, a chronic and fatal enteritis in ruminants. In the last stage of the disease, antibody titres rise and levels of interferon-γ decrease, suggesting that the host–immune response is switching from a T helper 1 (Th1) to a Th2 profile. In infected cattle, the membrane protein p34 elicits the predominant humoral response against M. paratuberculosis. To map the B-cell epitopes of this antigen, affinity-purified bovine antibodies against the carboxy-terminal region of p34 were used to screen a 12-mer phage display library. Several phage clones carrying peptides resembling fragments of p34 were affinity selected. Based on the predicted amino acid sequence, peptides were chemically synthesized, which demonstrated reactivity with serum from naturally infected and p34-vaccinated cattle. Immunization of mice with these peptides elicited an anti-p34 antibody response. Two B-cell epitopes were identified and characterized. Based on the reactivity and the type of immune response elicited, epitope A was determined to be conformational, whereas epitope B was demonstrated to be sequential. Both epitopes were shown to be present in p34 proteins from M. avium ssp. avium or M. paratuberculosis but absent from M. intracellulare, the other member of the M. avium complex. Furthermore, both epitopes were mapped to regions of p34 that display high variability when compared to homologous proteins from other mycobacterial species of public and animal health importance. We hypothesize that these variable regions of p34 may play a role in the immunobiology of M. paratuberculosis infections.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1046/j.1365-3083.2003.01334.x
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  • 9
    Digitale Medien
    Digitale Medien
    Effect of safflower protein isolates on cookie characteristics (1991)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 26 (1991), S. 0 
    Details
    ISSN: 1365-2621
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Safflower protein isolates prepared by micellization (MP) and isoelectric precipitation (IP) were incorporated into sugar cookies. A commercial soybean protein isolate was used as reference. The amount of protein isolate added was that needed to increase the protein content of wheat flour by 20, 40 and 60%. Physical and sensory properties of the products were not significantly (P 〉 0.05) affected by fortification with safflower protein prepared by MP, whereas some deterioration of these properties was observed when IP and soybean isolates were used.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb01139.x
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  • 10
    Digitale Medien
    Digitale Medien
    Influence of gamma radiation on the rheological and functional properties of bread wheats (1984)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 19 (1984), S. 0 
    Details
    ISSN: 1365-2621
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The effects of gamma irradiation on some biochemical, rheological and functional properties of bread wheats were studied. Two wheat cultivars were selected to represent medium-strong and weak dough mixing strengths. Falling number values were severely depressed at doses of 500 and 1000 krad. Rheological dough properties, as assessed with the mixograph and farinograph, were also investigated. Radiation at medium doses produced an increase in the farinograph water absorption for both wheats. Radiation decreased the amount of bound water as compared to the control sample. For the medium-strong wheat low levels of radiation produced bread with volumes and overall bread quality equal to or slightly better than those of the control flour, whereas for the weak wheat an improvement of the baking performance was obtained at all the low doses of radiation. However, the overall bread quality of both wheats was highly reduced at medium doses of radiation.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb00344.x
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