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  • Articles  (59)
  • Latest Papers from Table of Contents or Articles in Press  (33)
  • Articles: DFG German National Licenses  (26)
  • American Geophysical Union  (19)
  • Blackwell Publishing Ltd  (14)
  • International Union of Crystallography (IUCr)  (12)
  • Oxford University Press  (11)
  • Arctic Institute of North America  (3)
  • 1990-1994
  • 1985-1989
  • 1980-1984  (21)
  • 1975-1979  (37)
  • 1950-1954
  • 1935-1939  (1)
  • 1983  (21)
  • 1979  (12)
  • 1978  (25)
  • 1936  (1)
  • Geosciences  (36)
  • Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition  (18)
  • Process Engineering, Biotechnology, Nutrition Technology  (10)
  • Mathematics  (5)
Collection
  • Articles  (59)
Source
  • Latest Papers from Table of Contents or Articles in Press  (33)
  • Articles: DFG German National Licenses  (26)
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Years
  • 1990-1994
  • 1985-1989
  • 1980-1984  (21)
  • 1975-1979  (37)
  • 1950-1954
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  • 1
    Electronic Resource
    Electronic Resource
    MECHANISMS OF WATER LOSS OF BOVINE SEMITENDINOSUS MUSCLE DRY COOKED FROM THE FROZEN STATE (1978)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), 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 mechanisms of water loss and their relation to muscle shortening were investigated by dry cooking in a controlled environment oven. Air was pumped vertically upward in the oven at a rate of 13.7 m3/hr. Cylindrical muscle samples were cooked at 121°C, 149°C and 177°C. The axes of these samples were in vertical, 45° and horizontal directions with respect to the oven. The muscle fibers were parallel to the axes of these samples. It is observed that total weight loss is almost independent of sample orientation, implying that the draining of fluid by gravity (a mechanism which is believed to be closely related to sample orientation) is not an important mechanism of mass transfer. The main mechanism is possibly fiber shrinkage which squeezes fluid out during cooking. Linear relationships between remaining water content and sample length were observed both before and after protein denaturation. The slopes of these two linear relations are different, suggesting that the way fluid is squeezed out is different before and after protein denaturation. Also, these slopes are almost independent of oven temperature in the 121-177°C range, suggesting that the remaining moisture content depends primarily on the shortening during cooking of a sample and only weakly on the oven temperature and initial condition (i.e., frozen or frozen-thawed) of the sample.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb15266.x
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  • 2
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    Registering hydrologists (1983)
    American Geophysical Union
    Details
    Publication Date: 1983-01-01
    Print ISSN: 0096-3941
    Electronic ISSN: 2324-9250
    Topics: Geosciences
    Published by American Geophysical Union
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    PAPER CURRENT
  • 3
    Electronic Resource
    Electronic Resource
    FLOATATION OF FRESH WATER ON SEA WATER, A HISTORICAL NOTE (1978)
    Oxford, UK : Blackwell Publishing Ltd
    Ground water 16 (1978), S. 0 
    Details
    ISSN: 1745-6584
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Energy, Environment Protection, Nuclear Power Engineering , Geosciences
    Notes: Abstract. W. Badon Ghyben and A. Herzberg are commonly credited with the first scientific description of fresh ground water floating on deeper saline water along coastal areas of the world. As C. W. Carlston has pointed out, J. DuCommun should receive the credit for the first quantitative statement of the “Ghyben-Herzberg principle,” DuCommun's work having antedated publications by both Badon Ghyben and Herzberg by more than 60 years. Moreover, two well-known scholars, Pliny the Elder and Charles Darwin also wrote on the topic long before Badon Ghyben and Herzberg.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-6584.1978.tb03260.x
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  • 4
    Electronic Resource
    Electronic Resource
    REPLY TO the preceding Discussion by I. V. Zelenin of “Prospect Risk Analysis Applied to Ground-Water Reservoir Evaluation” (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Ground water 21 (1983), S. 0 
    Details
    ISSN: 1745-6584
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Energy, Environment Protection, Nuclear Power Engineering , Geosciences
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-6584.1983.tb00757.x
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  • 5
    Electronic Resource
    Electronic Resource
    Storage Rots of Chicory Roots caused by Phoma and Botrytis. (1978)
    Oxford, UK : Blackwell Publishing Ltd
    Plant pathology 27 (1978), S. 0 
    Details
    ISSN: 1365-3059
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-3059.1978.tb01075.x
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  • 6
    Electronic Resource
    Electronic Resource
    Tolerance of Botrytis cinerea to iprodione and vinclozolin (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Plant pathology 28 (1979), S. 0 
    Details
    ISSN: 1365-3059
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Isolates of Botrytis cinerea Pers. ex Pers. from slow-developing lesions on strawberries from plants treated with iprodione or vinclozolin fungicides were found to grow on potato dextrose agar (PDA) containing 10 000 p.p.m. iprodione or 1000 p.p.m. vinclozolin. At smaller concentrations, the presence of these fungicides sometimes stimulated growth of these tolerant isolates. When isolates of B. cinerea sensitive to iprodione and vinclozolin were placed on PDA containing between 1 and 5 p.p.m. of one of these fungicides, a few of the cultures showed mycelial growth after extended incubation for seven days. These cultures were also able to grow when subcultured on fresh PDA containing 5 p.p.m. of iprodione or vinclozolin.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-3059.1979.tb02627.x
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  • 7
    Electronic Resource
    Electronic Resource
    Nutrient Retention of Portioned Menu Items after Infrared and Convective Heat Processing (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Portion-controlled menu items were heat processed in infrared and convection ovens to compare the effects of the heating methods upon nutrient retention. Product yields for hamburger and potatoes were significantly greater (P 〈 0.05) after convective heating; for tomatoes, after infrared heating. Nutrients analyzed foi selected menu items included: thiamin, riboflavin, vitamin C, β-carotene, seven fatty acids, 18 amino acids, ammonia, phosphorus, iron and sodium. Several significant differences between the heat processed samples were revealed. The riboflavin and vitamin A contents in hamburger and tomatoes, respectively, were significantly greater after infrared heating. The total amino acid contents were significantly greater after infrared heating for the hamburger patties and cod fillets.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14919.x
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  • 8
    Electronic Resource
    Electronic Resource
    Nutrient Retention in Pork, Turkey Breast and Corned Beef Roasts after Infrared and Convective Heat Processing (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Roasts were heat processed by infrared and convection to compare the effects of these alternate heating methods upon nutrient retention. In addition to proximate analyses, nutrients analyzed included: thiamin, riboflavin, seven fatty acids, 18 amino acids, ammonia, sodium, phosphorus and iron. Convective heating of turkey breast and corned beef produced a higher product yield. Few significant differences between heat processed samples were revealed. After convection heating of corned beef, riboflavin was significantly higher (P 〈 0.05) than after infrared heating. Similarly, arachidonic acid (C20:4) was higher in turkey breasts. After infrared heating of pork, aspartic acid, threonine, serine were lower than after convective heating; ammonia was higher.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14918.x
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  • 9
    Electronic Resource
    Electronic Resource
    INFLUENCE OF DIETARY FIBER ON THE GROWTH AND PROTEIN METABOLISM OF THE RAT (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: Growth study was made on 96 male rats with treatments (15g diet, 03.g N/day): wheat bran (B) 5%, 2.1% neutral (NDF) and acid (ADF) detergent fibers, pectin (P), cellulose (C) and no-fiber (No-F) at two levels of energy (57 and 67 Kcal/day) for 4 wk and extended period. II. until 8 wk. In Period II. B and NDF diet resulted in significantly higher (P 〈 0.05) weight gain and protein efficiency ratio than No-F, in spite of increased fecal N excretion. Urinary N excretion was the most for NoF and the biological value the least (P 〈 0.05). Data suggest, at marginal intake of protein and energy closer to the requirement, dietary fiber has a role in the rat's growth and improved utilization of absorbed N.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb08490.x
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  • 10
    Electronic Resource
    Electronic Resource
    Effect of Selected Organic Acids on the Pitting of Tinplate Cans in Model Systems (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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 model system of six organic acids found in green beans was prepared using two acid concentrations, two pH ranges, and two nitrate concentrations packed in conventional and double reduced tinplate cans. Can pitting severity was determined after 6- and 12-month storage periods. The pH increased with storage, but type of acid was more important than concentration and pH on pitting severity. The composite treatment of all six acids gave the lowest can pitting severity. Each acid treatment had a different can pitting profile. The can type was the most important factor affecting can pitting.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb09179.x
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