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
  • 1
    Electronic Resource
    Electronic Resource
    Oriented high Tc superconductive layers on silver by devitrification of glasses formed in the Bi-Sr-Ca-Cu oxide system (1989)
    Woodbury, NY : American Institute of Physics (AIP)
    Applied Physics Letters 54 (1989), S. 371-373 
    Details
    ISSN: 1077-3118
    Source: AIP Digital Archive
    Topics: Physics
    Notes: Highly oriented crystalline layers of Bi4(Sr,Ca)3Cu4O16+x high Tc superconductors were produced by the devitrification of aerosol suspensions of glasses prepared from the mixed oxides when the suspensions were brought into rapid contact with heated silver substrates. The best magnetic susceptibility signals, produced by superconductivity at 77 K, were obtained when the glass was rapidly heated to about 850 °C from room temperature. The deposited layers are composed of a nearly pure superconductive phase in the form of flat platelets up to several hundred microns in diameter that are oriented with the c axis normal to the substrate. The addition of a small amount of Pb to the glass lowers the optimum deposition temperature and improves the crystal morphology.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1063/1.101453
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 2
    Electronic Resource
    Electronic Resource
    Role of Cuticle in Spoilage of Chicken Eggs (1970)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 35 (1970), 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: SUMMARY: The role of cuticle (mucoprotein layer on the egg shell) in preventing spoilage of eggs by microorganisms was studied. Eggs collected from the uterus or eggs treated with 5% EDTA solution to remove cuticle spoiled at a much faster rate than the normally laid eggs. The weight of the egg shell and its membranes did not affect the spoilage of eggs collected from the uterus. The protection provided by the cuticle was found to last at least up to 96 hr after the eggs are laid.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1970.tb12354.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 3
    Electronic Resource
    Electronic Resource
    Infection Routes of Bacteria into Chicken Eggs (1970)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 35 (1970), 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: SUMMARY: The area most prone to infection and consequent spoilage of eggs was identified. Different areas of the egg were coated with paraffin wax. The waxed eggs were exposed to infection by Pseudomonas aeruginosa and spoilage studied by ultraviolet light candling. The blunt end was found to be most vulnerable followed by the equitorial region and the small end.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1970.tb12368.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 4
    Electronic Resource
    Electronic Resource
    A Generalized Loss Function for Process Optimization (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Decision sciences 25 (1994), S. 0 
    Details
    ISSN: 1540-5915
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Economics
    Notes: The use of loss functions for measuring the undesirability associated with failure to achieve target values for manufacturing product characteristics is widespread in industry. This study presents a generalization of one of the most commonly used loss functions and compares the two functions based on five theoretical criteria. A simulation involving multiple probability distributions for a single product characteristic is used to compare the performance of the loss functions. An example from the manufacture of helicopter transmission gears is used to empirically demonstrate the superiority of the generalized loss function over the conventional loss function.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1540-5915.1994.tb00515.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 5
    Electronic Resource
    Electronic Resource
    CYTOTOXICITY OF SHORT-CHAIN ALCOHOLS (1999)
    Palo Alto, Calif. : Annual Reviews
    Annual Review of Pharmacology 39 (1999), S. 127-150 
    Details
    ISSN: 0362-1642
    Source: Annual Reviews Electronic Back Volume Collection 1932-2001ff
    Topics: Medicine , Chemistry and Pharmacology
    Notes: Abstract Ethanol and other short-chain alcohols elicit a number of cellular responses that are potentially cytotoxic and, to some extent, independent of cell type. Aberrations in phospholipid and fatty acid metabolism, changes in the cellular redox state, disruptions of the energy state, and increased production of reactive oxygen metabolites have been implicated in cellular damage resulting from acute or chronic exposure to short-chain alcohols. Resulting disruptions of intracellular signaling cascades through interference with the synthesis of phosphatidic acid, decreases in phosphorylation potential and lipid peroxidation are mechanisms by which solvent alcohols can affect the rate of cell proliferation and, consequently, cell number. Nonoxidative metabolism of short-chain alcohols, including phospholipase D-mediated synthesis of alcohol phospholipids, and the synthesis of fatty acid alcohol esters are additional mechanisms by which alcohols can affect membrane structure and compromise cell function.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1146/annurev.pharmtox.39.1.127
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 6
    Electronic Resource
    Electronic Resource
    Testing the Consistency of Auditors’ Prior Distributions and Sampling Results (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Abacus 13 (1977), S. 0 
    Details
    ISSN: 1467-6281
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Economics
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1467-6281.1977.tb00303.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 7
    Electronic Resource
    Electronic Resource
    Extraction of Pigments from Mechanically Deboned Turkey Meat (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 51 (1986), 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: Several extraction procedures were tested to lighten the color and improve textural characteristics of mechanically deboned turkey meat. An extensive extraction of heme pigments was achieved when 0.04M phosphate buffer with a pH of 8.0 was used. Lightness of MDTM increased by 51. I%, redness decreased by 64.0%, and yellowness increased by 26.0% over untreated raw MDTM when measured objectively. Sensory analyses of cooked patties made from extracted MDTM from necks and ground turkey breast indicated that breast meat products could be formulated with 5–20% washed MDTM without significantly affecting overall sensory quality.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb11186.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 8
    Electronic Resource
    Electronic Resource
    A PROCESS FOR THE PREPARATION OF DEHYDRATED SALTED FISH-SOY CAKES (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 42 (1977), 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: A method for producing a dehydrated, salted fish-soy product was developed. The best results were obtained when mechanically deboned flounder meat from headed and gutted fish frames (“racks”) was thoroughly mixed with salt (30% of the meat weight), soybean curd (20% of the meat weight) and the mixture was subjected to a pressure of 75 psi to remove juices and form cohesive cakes. The cakes were dried at 50°C for 8 hr to give a final product of 49.8% crude protein, 14.4% moisture, 21.1% salt and 5.3% crude fat. The salt was effectively removed from the product in preparation for consumption by bringing the fish-soy cake to a boil in three changes of water. Such a product can be made economically with the use of simple equipment and therefore could serve as an inexpensive protein for the developing countries. Further development work and appropriate acceptance trials with a given target population seem desirable.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb12598.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 9
    Electronic Resource
    Electronic Resource
    EFFECTS OF ANTIOXIDANTS AND CHELATORS ON THE STABILITY OF FROZEN STORED MECHANICALLY DEBONED FLOUNDER MEAT FROM RACKS AFTER FILLETING (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 42 (1977), 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: Using a mechanical deboner (Beehive), over 60% edible flesh was obtained from the “racks” (headed and gutted fish frames obtained as filleting waste). However, this meat developed an unattractive color during frozen storage and undesirable organoleptic changes occurred. The effectiveness of a combination of antioxidants, chelating agents and polyphosphates in retarding the development of rancidity, color deterioration and decrease of protein extractability in mechanically deboned flounder meat (MDFM) during frozen storage was studied. The most effective treatment to minimize undesirable change was a 1 min dip of the racks, prior to deboning, in a pH 4.5 solution of 0.5% each of ascorbic and citric acids and 0.2% each of Na2EDTA and Kena (Calgon), followed by a postdeboning addition of 0.3% each of ascorbic and citric acids and 0.2% each of Kena and Na2 EDTA.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb12597.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 10
    Electronic Resource
    Electronic Resource
    EFFECTS OF PROTEOLYTIC ENZYMES ON THE FUNCTIONALITY OF CHICKEN EGG ALBUMEN (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: Albumen from eggs of a strain of White Leghorn hens was treated with various proteolytic enzymes (papain, ficin, protease, bromelin and trypsin) for 18 hr at 34°C. Following enzyme treatment the nonprotein nitrogen, measured as moles of tyrosine released per minute, was found to range from 1.1 × to 10-3 4.8 × 10-3. All treatments were found to cause some changes in the electrophoretic behavior of albumen. The pH of enzyme-treated albumen ranged from 6.2 (protease) to 8.4 (trypsin). Enzymatic treatment of albumen, with the exception of papain, improved angel food cake volumes from 3 .9%). In gcneral, enzyme-treated albumen showed a 6–16% increase in foam volume; however, the foam stability was inferior compared to the control.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb17991.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...