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  • Articles  (35)
  • Latest Papers from Table of Contents or Articles in Press  (25)
  • Articles: DFG German National Licenses  (10)
  • Elsevier  (13)
  • American Geophysical Union  (10)
  • Blackwell Publishing Ltd  (10)
  • Oxford University Press  (2)
  • De Gruyter
  • 2005-2009
  • 1990-1994
  • 1980-1984  (35)
  • 1950-1954
  • 1980  (35)
  • Geosciences  (21)
  • Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition  (8)
  • Architecture, Civil Engineering, Surveying  (5)
  • Mathematics  (4)
  • Nature of Science, Research, Systems of Higher Education, Museum Science
Collection
  • Articles  (35)
Source
  • Latest Papers from Table of Contents or Articles in Press  (25)
  • Articles: DFG German National Licenses  (10)
Publisher
Years
  • 2005-2009
  • 1990-1994
  • 1980-1984  (35)
  • 1950-1954
Year
Journal
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  • 1
    Electronic Resource
    Electronic Resource
    Ground-Water Tracers — A Short Review (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Ground water 18 (1980), S. 0 
    Details
    ISSN: 1745-6584
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Energy, Environment Protection, Nuclear Power Engineering , Geosciences
    Notes: Tracers are used widely to determine the direction and velocity of ground-water movement. Failures of tracer tests are most commonly a result of incorrect choice of tracers, insufficient concentrations of tracers, and a lack of an understanding of the hydrogeologic system being tested. Some of the most useful general tracers are bromide chloride, rhodamine WT, and various fluorocarbons. For certain purposes, dyed clubmoss and baker's yeast have proved valuable. Many radionuclides including 3H, 82Br, and 198Au are almost ideal for numerous purposes, but radiation hazards associated with their use together with local, State, and Federal regulations have discouraged widespread field applications in recent years within the United States.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-6584.1980.tb03366.x
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  • 2
    Electronic Resource
    Electronic Resource
    THE EFFECTS OF RECENT CHANGES IN ATMOSPHERIC CIRCULATION ON THE HYDROLOGY OF THE KANKAKEE RIVER (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of the American Water Resources Association 16 (1980), S. 0 
    Details
    ISSN: 1752-1688
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Architecture, Civil Engineering, Surveying , Geography
    Notes: : In North America the four successive winters from 1974-1975 through 1977–1978 were very different from each other in terms of atmospheric circulation and resulting surface weather conditions. The first year of the sequence there was a near normal circulation pattern. The following years were characterized by the gradual amplification of an upper atmosphere ridge over the West Coast coupled with an eastward displacement of a long-wave trough east of the Rocky Mountains. These changes in circulation brought below normal temperatures to the Midwest, below normal precipition and increasing snowfall which reached record levels in February 1978. These atmospheric changes brought about changes in the flow of the Kankakee River-Total runoff in the winter half-year dropped as precipitation and temperatures dropped; there was a marked retarding of winter runoff and the yield of the watershed increased.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1752-1688.1980.tb02400.x
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  • 3
    Electronic Resource
    Electronic Resource
    REPLY TO the preceding Discussion by Gordon V. Evans of “Ground-Water Tracers - A Short Review” (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Ground water 18 (1980), 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.1745-6584.1980.tb03659.x
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  • 4
    Electronic Resource
    Electronic Resource
    FRAGMENTATIÓN PROCEDURE FOR BOVINE LONGISSIMUS MUSCLE AS AN INDEX OF COOKED STEAK TENDERNESS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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 relatively simple fragmentation procedure using raw bovine muscle has been refined for use in predicting tenderness of broiled loin steaks. Fragmentation measures were obtained on muscle tissue by stirring homogenates through nylon cloth screens of specific pore sizes (250 km, 149 pm, and 88 pm). Raw muscle from “tough” steaks produced higher quantities of muscle fragments greater than 250 pm in size than did “tender” steaks. Fragmentation is best expressed by use of a fragmentation index which accounted for approximately 50% of the observed variation in loin steak tenderness for carcasses of A maturity.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb07470.x
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  • 5
    Electronic Resource
    Electronic Resource
    EFFECT OF PORK QUALITY ON SOME CHEMICAL, PHYSICAL, AND PROCESSING PROPERTIES OF FERMENTED DRY SAUSAGE (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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: Fermented sausages were prepared from: (1) PSE pork, (2) normal pork, and (3) a 50/50 mixture of PSE and normal pork. Although pH values differed initially they were essentially the same after 35 days drying. Only 50–60% as long was required for drying of sausage made from PSE as compared to normal pork. Sausages prepared with only PSE pork had the highest moisture diffusion rate, TBA values, and lactic acid content. Cured color of the PSE group was paler red and more yellowish than those prepared with only normal pork. Water-holding capacity, water activity values and force to shear were lowest and highest for sausages made, respectively, from PSE pork only and from normal pork.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb04115.x
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  • 6
    Electronic Resource
    Electronic Resource
    COOKING METHODS FOR ELIMINATION OF Salmonella typhimurium EXPERIMENTAL SURFACE CONTAMINANT FROM RARE DRY-ROASTED BEEF ROASTS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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: Three cooking procedures were tested for effectiveness in eliminating an experimental Salmonella typhimurium contaminant from surfaces of rare dry-roasted beef roasts. Dipping roasted and cooled roasts in cooking oil at 160°C (320 F) or 180°C (365°F) for a minimum of 60 set was effective, but submerging similar roasts contained in plastic bags in 89.4–93.3°C (193–200°F) water for 3 min was not effective in eliminating surface survivors. Injection of steam into the oven during part of the roasting period also was effective. We found that a minimum of 10 min of steam injection was necessary to eliminate the contaminant. Experiments with steam injection at the beginning or end of roasting led to the conclusion that survivors on surfaces of dry-roasted beef roasts were probably on the surface at the beginning of the roasting process. Subjective evaluation of the degree of rareness of center slices of roasts reaching maximum center temperatures between 54.4–64.1°C (130–147.5°F) indicated the rare area decreased about 2% for each degree increase in temperature. Roast center temperatures at time of removal from the oven correlated significantly with the maximum center temperature.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb02593.x
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  • 7
    Electronic Resource
    Electronic Resource
    FRAGMENTATION INDEX OF RAW MUSCLE AS A TENDERNESS PREDICTOR OF STEAKS FROM USDA COMMERCIAL AND UTILITY CARCASSES (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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: Loin steaks were removed from USDA Commercial (n=38) and Utility (n=42) beef carcasses to facilitate study of Fragmentation Index (PI). Tenderness was assessed by the Warner-Bratzler shear (WBS) and a trained, 8-member sensory panel. To determine the minimum time required to obtain the FI for fresh and frozen raw longissimus muscle, three drying times were studied (10 min, 40 min, and 22 hr). Simple correlation coefficients relating FI to WBS force value and sensory tenderness rating were: fresh muscle FI (10 min), 0.60 and -0.60; frozen muscle FI (40 min), 0.73 and -0.69, respectively. USDA grade factors and simultaneous consideration of all all measures of fragmentation accounted for 14.1 and 61.1%, respectively, of the observed variation in WBS force values. PI determined from frozen longissimus muscle accounted for 18.6-23.8s more of the observed variation in cooked meat tenderness than FT of fresh muscle. The best two-variable regression model accounted for 56.6% of the observed variation in WBS force value.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb03882.x
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  • 8
    Electronic Resource
    Electronic Resource
    WATER LOSS RATES AND SCANNING ELECTRON MICROSCOPY OF MODEL CAKE SYSTEMS MADE WITH DIFFERENT EMULSIFICATION SYSTEMS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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: Five emulsifier combinations as well as hydrogenated vegetable shortening and unemulsified oil controls were tested in a research cake formula. Water loss and temperatures were monitored continuously during baking in a specially constructed environmental oven. Both the water loss rate and rate of temperature increase were depressed in the temperature ranges associated with starch gelatinization. The degree of depression was related to the emulsification system. Granule swelling as observed by scanning electron microscopy of the crumb was not greatly different, but the characteristics of the inter-granule matrix appeared to be related to the concentration of emulsifier.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb06530.x
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  • 9
    Electronic Resource
    Electronic Resource
    CAN PITTING IN GREEN BEANS: RELATION TO VACUUM, pH, NITRATE, PHOSPHATE, COPPER, AND IRON CONTENT (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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: Early Gallatin green beans were packed in .25 and 50/.25 tinplate R-enameled cans with variations in vacuum and pH and with added levels of NO3- and PO4 and were analyzed for brine and slurry pH, NO3-, PO4 CU, and Fe. The cans were then visually examined for pitting after storage at 30°C and room temperature. The pH, NO-3, PO4 and Cu decreased significantly during storage and Fe showed a significant increase. The decrease in slurry pH and Cu was correlated with pitting severity. The increase in Fe content during storage correlated with pitting severity and possibly could be used as an indicator of pitting during prolonged storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb06566.x
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  • 10
    Electronic Resource
    Electronic Resource
    EFFECT OF BLANCH TREATMENT ON QUALITY ATTRIBUTES OF CANNED DRY PINTO AND SMALL AND LARGE LIMA BEANS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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: Two lots of three canned dry bean types were treated as follows: no blanch, two water, and two steam blanch methods (cooled or not cooled after blanching) in order to assess treatment effect on quality attributes after 1 day and 1 mo storage. Storage times did not affect drained weights, but the not blanched and not cooled samples were significantly higher in drained weights than the samples cooled after blanching. The blanch method and post-blanch treatment had significant effects, which varied between bean types, on drained weight, shear values and percent split beans, but not on moisture content. The lot had a significant effect on all quality attributes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb07457.x
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