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  • Artikel: DFG Deutsche Nationallizenzen  (23)
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  • Artikel: DFG Deutsche Nationallizenzen  (23)
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  • 1
    Digitale Medien
    Digitale Medien
    THE CONSTITUTION OF CAPSAICIN, THE PUNGENT PRINCIPLE OF CAPSICUM. III (1923)
    s.l. : American Chemical Society
    Journal of the American Chemical Society 45 (1923), S. 2179-2181 
    Details
    ISSN: 1520-5126
    Quelle: ACS Legacy Archives
    Thema: Chemie und Pharmazie
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1021/ja01662a023
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  • 2
    Digitale Medien
    Digitale Medien
    STABILITY AND ACCEPTABILITY OF PHOSPHATE-TREATED AND PRECOOKED CHICKEN PIECES REHEATED WITH MICROWAVE ENERGY (1973)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 38 (1973), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: A procedure for precooking and reheating chicken with microwave energy, suitable for a centralized processing operation, was evaluated. Chicken pieces, with and without a sodium polyphosphate marination and precooked using microwave energy and steam followed by breading and browning, were compared with those breaded and precooked in corn oil under pressure. All pieces were individually quick frozen (IQF), packaged and later reheated with microwave energy. One-half of the pieces were stored for 3 months under fluctuating temperature conditions. Prestorage chicken was more acceptable than that held 3 months under fluctuating temperatures. Phosphate-treated fresh chicken was more juicy and tender than controls, and highest yields were obtained by a combination of phosphate marination and microwave-steam precooking.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1973.tb02803.x
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  • 3
    Digitale Medien
    Digitale Medien
    Essential Amino Acid Composition of Chicken Meat and Drip After 30 and 90 Days of Frozen Storage (1968)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 33 (1968), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: SUMMARY– Light and dark meat from 24 heavy hens was frozen and stored for 30 and 90 days. After storage, drip was collected and moisture and fat removed. The essential amino acids in acid and alkaline hydrolyzates of dark and light chicken meat and drip were determined by microbiological assay. Acid hydrolyzates from drip were also analyzed on a Beckman/Spinco Amino Acid Analyzer. The concentration of amino acids in both dark and light meat decreased and the concentration in drip increased with increasing storage time. In addition, larger quantities of essential amino acids were detected in drip from frozen light meat than from frozen dark meat after both periods of storage. The quantitative results obtained from the analyzer were in general agreement with those obtained by microbiological assay but were somewhat higher. The concentration of each amino acid, as a percentage of total amino acids, was similar in meat and drip.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1968.tb03653.x
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  • 4
    Digitale Medien
    Digitale Medien
    Chicken Flavor: the Identification of Some Chemical Components and the Importance of Sulfur Compounds in the Cooked Volatile Fraction (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Meat and water slurries of both leg and breast muscle from heavy hens were cooked in a nitrogen atmosphere. Some of the chemical components in the volatile fraction were identified by solubility classification, derivative preparation, and/or functional group analysis in combination with gas chromatography and/or qualitative chemical analyses and odor evaluation. Twenty-nine compounds in the volatiles from leg muscle and 25 compounds from breast muscle were identified by the functional-group trapping technique followed by gas chromatography of the effluent fractions. Qualitative chemical tests revealed 19 major classes of compounds and a few specific compounds.Removal of sulfur compounds resulted in an almost complete loss of “meaty odor” in both dark and light meat. Removal of the carbonyls from the volatile fraction resulted in a loss of “chickeny-flavor” and intensification of the “meaty or beef-like odor.”
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb01825.x
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  • 5
    Digitale Medien
    Digitale Medien
    Free Amino Acid Content of Chicken Muscle from Broilers and Hens (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Free amino acid analyses were conducted on 24 muscle tissue samples of chicken, both young and old, fresh and aged, in an attempt to show some properties or constituents of the meat which might he related to quality factors, such as tenderness. In general, ammonia nitrogen remained fairly constant throughout the study. Storage resulted in increases in free amino acids, with proline being a major exception. Light meat showed less free amino acids than dark meat, with major exceptions being lysine and histidine. In most cases, broilers had more free amino acids than hens. Taurine concentration was much higher in the dark meat of both broilers and hens. No relation was found between tenderness and the general pattern of free amino acid concentration or between tenderness and the concentration of any single free amino acid.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb01777.x
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  • 6
    Digitale Medien
    Digitale Medien
    THE EFFECT OF SELECTED PRETREATMENTS UPON THE CULINARY QUALITIES OF EGGS FROZEN AND STORED IN A HOME-TYPE FREEZER. II. SPONGE CAKES (1952)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 17 (1952), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1952.tb16743.x
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  • 7
    Digitale Medien
    Digitale Medien
    CHANGES IN PHOSPHOLIPIDS IN CHICKEN TISSUES DURING COOKING IN FRESH AND REUSED COOKING OIL, AND DURING FROZEN STORAGE (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: Chicken pieces were cooked in fresh corn oil and in corn oil previously heated up to 42 hr. Both raw and cooked chicken pieces were also frozen and stored for periods up to 6 months prior to analyses. Phospholipids were separated from muscle and skin, and identified primarily as phosphatidylethanolamine, phosphatidylserine, phosphatidylcholine, sphingomyelin and lysophosphatidylcholine. Total phosphorus content of phospholipids decreased during cooking in fresh corn oil by chemical reactions and/or by rendering fats from muscle. Phosphatidylcholine decreased the most. Use of reheated corn oil accentuated the changes in phospholipids. During frozen storage, phosphorus content of muscle decreased by an amount similar to that which occurred during cooking. Chicken skin contained less total phosphorus than muscle, and increased slightly during the cooking process.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00678.x
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  • 8
    Digitale Medien
    Digitale Medien
    CHICKEN LIPID CHANGES DURING COOKING IN FRESH AND REUSED COOKING OIL (1973)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 38 (1973), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1973.tb07245.x
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  • 9
    Digitale Medien
    Digitale Medien
    Investigation into the Formation of N-Nitrosamines in Heated Chicken Frankfurters (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Chicken frankfurters, prepared with various levels of sodium nitrite (0, 20, 40, 60, 100, and 156 ppm) were heated either in a microwave oven, boiled or broiled and then analyzed for N-nitrosamines. As expected, “apparent” N-nitrosamine levels increased with increasing concentrations of sodium nitrite. The effect of the various heating procedures on N-nitrosamine formation was inconclusive, due possibly to the low levels of “apparent” N-nitrosamines present. The two most common N-nitrosamines present appeared to be N-nitrosodimethylamine and N-nitrosomorpholine. However, only in the frankfurter samples prepared with 156 ppm nitrite was the presence of N-nitrosomorpholine confirmed by mass spectrometry.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb04494.x
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  • 10
    Digitale Medien
    Digitale Medien
    Technic for measuring the Hydrogen Ion Concentration of Distilled Water and Unbuffered Solutions not in Equilibrium with Carbon Dioxide of the Air (1925)
    s.l. : American Chemical Society
    The @journal of physical chemistry 〈Washington, DC〉 29 (1925), S. 551-556 
    Details
    Quelle: ACS Legacy Archives
    Thema: Chemie und Pharmazie , Physik
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1021/j150251a005
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