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  • 1
    Digitale Medien
    Digitale Medien
    Moisture mobility in meat emulsion during cooking (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: Mobility of moisture in meat emulsion sausage during cooking was simulated. The model was verified for low temperature processing using slab geometry of the product for different processing conditions and formulations. The moisture diffusivities were described in terms of product temperature and fat: protein ratio.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb00231.x
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  • 2
    Digitale Medien
    Digitale Medien
    Moisture mobility in meat emulsion during cooking (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: Mobility of moisture in meat emulsion sausage during cooking was simulated for cylindrical geometry. The model was verified for high temperature (〉 55°C) processing and various processing conditions and formulations. The moisture diffusivity were described in terms of product temperature and fat: protein ratio.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb00232.x
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  • 3
    Digitale Medien
    Digitale Medien
    Moisture isotherms of a processed meat product—Bologna (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: A study was carried out to obtain moisture isotherms of an intermediate-moisture processed meat product at a refrigerated and three ambient temperatures. Results showed that the isotherms were sigmoidal in shape. The Henderson equation was applied and analysed. It was found that the storage stability of the product is maintained at 5°C. Heats of desorption were presented.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb00157.x
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  • 4
    Digitale Medien
    Digitale Medien
    THERMAL DIFFUSIVITY OF MODEL MEAT ANALOG SYSTEMS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Model meat analogs composed of soy spun fiber, egg albumen, and wheat gluten were thermally processed at five different temperatures under transient heat transfer conditions. Thermal diffusivity values were obtained during this period using Dickerson's method. The subject samples were held at the final temperature for 1 hr and thermal diffusivity values were obtained using the method of Pflug et al. (1965); values obtained by the two methods matched favorably within the experimental variations. The thermal diffusivities of the system varied with water content in the temperature range 71.1–93.3°C. Above this range, water alone could not reliably predict the thermal diffusivity values. increase in processing temperature lowered the thermal diffusivity values.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb07598.x
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  • 5
    Digitale Medien
    Digitale Medien
    SEPARATION OF SOY-SPUN FIBER, EGG ALBUMEN, AND WHEAT GLUTEN BLEND BY SODIUM DODECYL SULFATE GEL ELECTROPHORESIS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Commercial soy spun fiber, egg albumen, wheat gluten, and a mixture of these proteins were subjected to a variety of electrophoretic techniques to find a procedure that could separate, detect, and characterize components of the individual proteins in a simulated meat analog system. Of the techniques utilized, sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) provided the only effective separation of the protein components. Sample handling conditions in the SDS-PAGE dispersion solution included the use of heat, 2-mercaptoethanol (ME), and centrifugation. Samples centrifuged prior to electrophoresis gave superior patterns to those not centrifuged. Heat treatment of samples had no noticeable effect on separation patterns. Protein separation and resolution for all three protein sources were clear and distinct but considerably different in samples without and with added ME, the latter tending to decrease the number of large molecular weight components and increase low molecular weight components. While a majority of the protein components of soy-spun fiber, egg albumen, and wheat gluten showed similar mobilities, there were several proteins or protein subunits with distinct mobilities in the presence or absence of ME. Therefore, SDS-PAGE could be used to separate and identify these proteins and to study processing induced changes in commercial meat analogs containing blends of these proteins.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb07486.x
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  • 6
    Digitale Medien
    Digitale Medien
    MOISTURE MOBILITY IN FRANKFURTER DURING THERMAL PROCESSING: ANALYSIS OF MOISTURE PROFILE (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 6 (1982), S. 0 
    Details
    ISSN: 1745-4549
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: This paper presents a determination of the moisture distribution in meat emulsion sausage of cylindrical geometry at several process times as a function of composition, process temperature and relative humidity, with a technique and model for determining the corresponding moisture mobility. Simultaneous heat and mass transfer model with Fickian type liquid diffusion predicted the temperature and moisture profiles. The combined normalized standard deviation (σP) for four moisture profiles and five temperature histories vary between 0.08 and 0.25. The moisture diffusivity follows Arrhenius type relationship and was a function of concentration, temperature and composition of the product.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-4549.1982.tb00646.x
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  • 7
    Digitale Medien
    Digitale Medien
    Effect of Ultrasonic Vibration on Fluid-to-Particle Convective Heat Transfer Coefficients (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Studies were conducted to determine the potential of ultrasonic energy as a heat transfer enhancing agent in sterilization applications. Metal transducer particles were immersed in warm liquids with and without sonic agitation, and temperature histories were recorded. Convective heat transfer coefficients were calculated from the solution to the lumped convective heat transfer equation. Results indicate that fluid-to-particle heat transfer was significantly enhanced by the use of sonic energy, and that within the range of variables investigated, the amount of enhancement was dependent more on natural convection and standing wave patterns than particle size and energy input per unit mass.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb08611.x
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  • 8
    Digitale Medien
    Digitale Medien
    Transient activation of C-MYC protooncogene expression in leydig cells by human chorionic gonadotropin
    Amsterdam : Elsevier
    Biochemical and Biophysical Research Communications 157 (1988), S. 121-126 
    Details
    ISSN: 0006-291X
    Quelle: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Thema: Biologie , Chemie und Pharmazie , Physik
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1016/S0006-291X(88)80021-4
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  • 9
    Digitale Medien
    Digitale Medien
    Transforming growth factor-β inhibits Leydig cell steroidogenesis in primary culture
    Amsterdam : Elsevier
    Biochemical and Biophysical Research Communications 146 (1987), S. 387-394 
    Details
    ISSN: 0006-291X
    Quelle: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Thema: Biologie , Chemie und Pharmazie , Physik
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1016/0006-291X(87)90541-9
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  • 10
    Digitale Medien
    Digitale Medien
    Transient activation of C-MYC protooncogene expression in leydig cells by human chorionic gonadotropin
    Amsterdam : Elsevier
    Biochemical and Biophysical Research Communications 157 (1988), S. 121-126 
    Details
    ISSN: 0006-291X
    Quelle: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Thema: Biologie , Chemie und Pharmazie , Physik
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1016/S0006-291X(88)80021-4
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