Bibliothek

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
Filter
  • 1980-1984  (8)
Materialart
Erscheinungszeitraum
Jahr
  • 1
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 18 (1983), S. 0 
    ISSN: 1365-2621
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: 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.
    Materialart: Digitale Medien
    Bibliothek Standort Signatur Band/Heft/Jahr Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 2
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: 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.
    Materialart: Digitale Medien
    Bibliothek Standort Signatur Band/Heft/Jahr Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 3
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 18 (1983), S. 0 
    ISSN: 1365-2621
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: 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.
    Materialart: Digitale Medien
    Bibliothek Standort Signatur Band/Heft/Jahr Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 4
    Digitale Medien
    Digitale Medien
    Springer
    The European physical journal 13 (1982), S. 267-271 
    ISSN: 1434-6052
    Quelle: Springer Online Journal Archives 1860-2000
    Thema: Physik
    Notizen: 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.
    Materialart: Digitale Medien
    Bibliothek Standort Signatur Band/Heft/Jahr Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 5
    Digitale Medien
    Digitale Medien
    Springer
    The European physical journal 11 (1981), S. 175-178 
    ISSN: 1434-6052
    Quelle: Springer Online Journal Archives 1860-2000
    Thema: Physik
    Notizen: 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.
    Materialart: Digitale Medien
    Bibliothek Standort Signatur Band/Heft/Jahr Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 6
    Digitale Medien
    Digitale Medien
    Springer
    The European physical journal 17 (1983), S. 183-187 
    ISSN: 1434-6052
    Quelle: Springer Online Journal Archives 1860-2000
    Thema: Physik
    Notizen: 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.
    Materialart: Digitale Medien
    Bibliothek Standort Signatur Band/Heft/Jahr Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 7
    Digitale Medien
    Digitale Medien
    Springer
    Neurological sciences 4 (1983), S. 323-326 
    ISSN: 1590-3478
    Schlagwort(e): cell culture ; neurons ; glial cells ; chemically defined medium
    Quelle: Springer Online Journal Archives 1860-2000
    Thema: Medizin
    Beschreibung / Inhaltsverzeichnis: 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.
    Notizen: 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.
    Materialart: Digitale Medien
    Bibliothek Standort Signatur Band/Heft/Jahr Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 8
    Digitale Medien
    Digitale Medien
    Weinheim : Wiley-Blackwell
    Zeitschrift für anorganische Chemie 471 (1980), S. 194-202 
    ISSN: 0044-2313
    Schlagwort(e): Chemistry ; Inorganic Chemistry
    Quelle: Wiley InterScience Backfile Collection 1832-2000
    Thema: Chemie und Pharmazie
    Beschreibung / Inhaltsverzeichnis: 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.
    Notizen: 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.
    Zusätzliches Material: 3 Tab.
    Materialart: Digitale Medien
    Bibliothek Standort Signatur Band/Heft/Jahr Verfügbarkeit
    BibTip Andere fanden auch interessant ...
Schließen ⊗
Diese Webseite nutzt Cookies und das Analyse-Tool Matomo. Weitere Informationen finden Sie hier...