ALBERT

All Library Books, journals and Electronic Records Telegrafenberg

X
feed icon rss

Your email was sent successfully. Check your inbox.

An error occurred while sending the email. Please try again.

Proceed reservation?

Export
Filter
Collection
Keywords
Publisher
Years
  • 1
    facet.materialart.
    Unknown
    Closing the loop Approaches to monitoring the state of the Arctic Mediterranean during the International Polar Year 20072008 (2011)
    In:  EPIC3Progress in Oceanography, 90(1), pp. 62-89
    Details
    Publication Date: 2019-07-17
    Repository Name: EPIC Alfred Wegener Institut
    Type: Article , isiRev
    Format: application/pdf
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    PAPER (OA)
  • 2
    facet.materialart.
    Unknown
    Acoustic technologies for observing the interior of the Arctic Ocean (2009)
    In:  EPIC3Ocean Obs 2009, Book of Abstracts, pp. 146-147
    Details
    Publication Date: 2019-07-17
    Repository Name: EPIC Alfred Wegener Institut
    Type: Conference , notRev
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    PAPER (OA)
  • 3
    Electronic Resource
    Electronic Resource
    Optical properties and structure of tellurium–germanium– bismuth–antimony compounds with fast phase-change capability (2001)
    [S.l.] : American Institute of Physics (AIP)
    Journal of Applied Physics 89 (2001), S. 3290-3294 
    Details
    ISSN: 1089-7550
    Source: AIP Digital Archive
    Topics: Physics
    Notes: Quaternary TeGeBiSb amorphous films, 100 nm in thickness, were prepared by rf sputtering onto either a Si (100) or polycarbonate substrate. Crystalline films were obtained by subsequent annealing at 300 °C for 10 min. At least two phases with hexagonal and rhombohedral structures were identified by x-ray diffractometry in the quaternary system. Their compositions are close to formulas Te5Ge4Bi4Sb and Te5Ge4Bi7Sb, with c/a ratios of 5.5 and 9.4, respectively. The Te5Ge4Bi4Sb film shows a reasonable reflectivity contrast ranging from 20% to 25% in the whole visible spectrum, while the reflectivity contrast of Te5Ge4Bi7Sb film shows a sharp lowering tendency with decreasing wavelength and turns negative at wavelengths smaller than 470 nm. Results of thermal analyses show that the films crystallize at around 236–266 °C with corresponding activation energies 2.67–2.88 eV. The change in reflectivity contrast is explained based on the variation in optical band gaps of the TeGeBiSb materials with either Bi content or annealing temperature. These materials may find applicability in reversible type phase-change optical recording. © 2001 American Institute of Physics.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1063/1.1348327
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 4
    Electronic Resource
    Electronic Resource
    Effects of thermal annealing on the luminescence and structural properties of high indium-content InGaN/GaN quantum wells (2000)
    Woodbury, NY : American Institute of Physics (AIP)
    Applied Physics Letters 76 (2000), S. 3902-3904 
    Details
    ISSN: 1077-3118
    Source: AIP Digital Archive
    Topics: Physics
    Notes: Postgrowth thermal annealing was applied to investigate the optical and structural properties of InxGa1−xN/GaN multiple quantum wells with high InN mole fraction. Thermal annealing at 900 °C results in a twentyfold increase of the integrated photoluminescence intensity. Photoluminescence emission is also improved from a broad band for the as-grown sample to two dominant peaks for the annealed sample. Cross-sectional transmission electron microscopy shows the existence of quantum dot-like islands in the wells for the as-grown sample but these islands are significantly reduced after thermal annealing at 900 °C. © 2000 American Institute of Physics.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1063/1.126815
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 5
    Electronic Resource
    Electronic Resource
    Enhancement of the microwave magneto-Kerr effect in semiconductors using dielectric matching techniques (1985)
    [S.l.] : American Institute of Physics (AIP)
    Journal of Applied Physics 58 (1985), S. 3703-3707 
    Details
    ISSN: 1089-7550
    Source: AIP Digital Archive
    Topics: Physics
    Notes: Enhancement of the microwave magneto-Kerr effect in semiconductors is discussed for the semiconductor being preceded by a semi-infinite dielectric and by a quarter-wave dielectric slab for both plane-wave and guided-wave cases. Expressions are developed that relate the amount of the enhancement to the relative permittivity of the dielectric. Experimental results are compared to the theoretically obtained expressions for the quarter-wave case and the experimentally obtained values compare favorably with the theory.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1063/1.335632
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 6
    Electronic Resource
    Electronic Resource
    Thermoprotective effect of sorbitol on proteins during dehydration (1993)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 41 (1993), S. 190-192 
    Details
    ISSN: 1520-5118
    Source: ACS Legacy Archives
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jf00026a008
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 7
    Electronic Resource
    Electronic Resource
    Relationships Between Physicochemical Properties of Nonfish Protein and Textural Properties of Protein-incorporated Surimi Gel (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 55 (1990), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The physicochemical properties of nonfish proteins were correlated with textural properties of nonfish protein gels and nonfish protein-incorporated surimi gels. Both cold and thermal hydration ability (by centrifugation) of nonfish proteins strongly correlated with compressive force (cohesiveness) of nonfish protein-incorporated surimi gel (r = 0.94 for cold; r = 0.95 for thermal). Hydrophobic amino acid groups in nonfish protein inversely correlated with compressive force (r =−0.88) and penetration force (r =−0.78) of nonfish protein-incorporated surimi gel. Thermal behavior of nonfish protein affected the gel characteristics of nonfish protein and surimi with nonfish protein-incorporated.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1990.tb01577.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 8
    Electronic Resource
    Electronic Resource
    Effect of Starch of Textural Properties of Surimi Gel (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 52 (1987), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The proportion of amylose and amylopectin, and the rheological behavior of eight starches were correlated with the textural properties of starch-containing surimi gels. Findings included the following: increased firmness and cohesiveness with increases in water-holding ability and viscosity of the starch; increased expressible moisture and penetration force with an increase in the amylose fraction due to increased retrogradation: increased tensile force with an increase in the amylopectin fraction: and increased cohesiveness and chewiness after refrigerated storage for all starches with a greater increase for high amylose starches. Surimi gels containing potato starch were the firmest and most cohesive. The textural properties of starch-containing surimi gel correlated well (r = 0.90 to 0.97, P〉0.05) with the viscosity of starch paste if 100% amylopectin-containing and pregelatinized starches were excluded from the correlation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb06711.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 9
    Electronic Resource
    Electronic Resource
    PROCESSING AND INGREDIENT INFLUENCES ON TEXTURE OF COOKED COMMINUTED FISH MUSCLE (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The study was conducted to determine process requirements and formulations necessary to prepare a coarse textured smoked fish sausage. Sausages prepared from Spanish mackerel, using two different comminution processes and different levels of shortening, soy protein fiber (SPF) and added ice, were evaluated for texture using both instrumental methods and taste panels. Previous work has shown that fish muscle chopped with NaCl and polyphosphate in a silent cutter had a texture similar to a hard gelatin gel when steam cooked and a mushy texture when cooked in a smokehouse. The cooked fish sausages had a sponge-like texture after freezing and thawing. These unacceptable textural characteristics were overcome by the incorporation of at least 12g shortening/100g fish muscle, and SPF at 15:85 SPF/fish muscle using a two-stage comminution process. Shear and compressive strength were markedly diminished when ice was added in excess of 15%. The addition of shortening at the level of 12 g/100g fish muscle and SPF significantly improved taste panel ratings on texture relating to the structure of material and increased juiciness. The mechanical properties of the sausages were significantly modified by addition of SPF in a ratio 30g SPF/70g of fish muscle. A comminution process for the formulation containing 25g shortening/100g fish muscle resulted in significantly reduced strength and water-holding capacity and increased brittle-ness of the cooked product. There were no significant differences in texture and general acceptability between products prepared from the mechanically deboned as compared to the filleted fish if the moisture content and bone residue in the raw material were carefully controlled.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb09101.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 10
    Electronic Resource
    Electronic Resource
    PROCESS REQUIREMENTS AND PROPERTIES OF SPRAY-DRIED SQUID PROTEIN (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The process requirements and properties of dehydrated squid protein prepared by a water extraction and spray dehydration process were studied. After removal of skin and viscera, a water soluble fraction was obtained by filtering the comminuted slurry which, when diluted and spray dried, was converted into a powder having a very light color. A low yield of 29.4% on the semi-pilot scale appeared to be due to material loss during washing. In a well designed laboratory study however, yield averaged 74% indicating that loss during washing could be minimized. The product averaged 81% protein, had excellent water solubility and a good oil binding capacity as well as emulsion stability. Animal feeding studies showed that nutritionally the quality of the dehydrated squid protein is comparable with that of casein.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb17968.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
Close ⊗
This website uses cookies and the analysis tool Matomo. More information can be found here...