ALBERT — All Library Books, journals and Electronic Records Telegrafenberg

1

Unbekannt

Registering hydrologists (1983)

Bradley, Michael D. ; Buras, Nathan ; Davis, Donald R. ; [weitere]

American Geophysical Union

In: Eos, Transactions. 1983; 64(16): 145. Published 1983 Jan 01. doi: 10.1029/eo064i016p00145-01.

zur Merkliste hinzufügen auf der Merkliste

Details

Publikationsdatum: 1983-01-01

Print ISSN: 0096-3941

Digitale ISSN: 2324-9250

Thema: Geologie und Paläontologie

Publiziert von American Geophysical Union

Permalink

	Standort	Signatur	Erwartet	Verfügbarkeit

Andere fanden auch interessant ...

AKTUELLE ARTIKEL

S·F·X

Volltext

2

Digitale Medien

REPLY TO the preceding Discussion by I. V. Zelenin of “Prospect Risk Analysis Applied to Ground-Water Reservoir Evaluation” (1983)

Davis, George H.

Oxford, UK : Blackwell Publishing Ltd

Ground water 21 (1983), S. 0

zur Merkliste hinzufügen auf der Merkliste

Details

ISSN: 1745-6584

Quelle: Blackwell Publishing Journal Backfiles 1879-2005

Thema: Energietechnik , Geologie und Paläontologie

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1111/j.1745-6584.1983.tb00757.x

Permalink

	Standort	Signatur	Erwartet	Verfügbarkeit

Andere fanden auch interessant ...

Artikel (Nationallizenzen)

Volltext

3

Digitale Medien

Nutrient Retention of Portioned Menu Items after Infrared and Convective Heat Processing (1983)

UNKLESBAY, N. ; DAVIS, M. E. ; KRAUSE, G.

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 48 (1983), S. 0

zur Merkliste hinzufügen auf der Merkliste

Details

ISSN: 1750-3841

Quelle: Blackwell Publishing Journal Backfiles 1879-2005

Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung

Notizen: 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.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14919.x

Permalink

	Standort	Signatur	Erwartet	Verfügbarkeit

Andere fanden auch interessant ...

Artikel (Nationallizenzen)

Volltext

4

Digitale Medien

Nutrient Retention in Pork, Turkey Breast and Corned Beef Roasts after Infrared and Convective Heat Processing (1983)

UNKLESBAY, N. ; DAVIS, M. E. ; KRAUSE, G.

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 48 (1983), S. 0

zur Merkliste hinzufügen auf der Merkliste

Details

ISSN: 1750-3841

Quelle: Blackwell Publishing Journal Backfiles 1879-2005

Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung

Notizen: 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.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14918.x

Permalink

	Standort	Signatur	Erwartet	Verfügbarkeit

Andere fanden auch interessant ...

Artikel (Nationallizenzen)

Volltext

5

Digitale Medien

Effect of Selected Organic Acids on the Pitting of Tinplate Cans in Model Systems (1983)

DAVIS, D. R. ; BREEDLOVE, A. L.

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 48 (1983), S. 0

zur Merkliste hinzufügen auf der Merkliste

Details

ISSN: 1750-3841

Quelle: Blackwell Publishing Journal Backfiles 1879-2005

Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung

Notizen: 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.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb09179.x

Permalink

	Standort	Signatur	Erwartet	Verfügbarkeit

Andere fanden auch interessant ...

Artikel (Nationallizenzen)

Volltext

6

Digitale Medien

Chemical, Physical and Sensory Attributes of Pre- and Post-Chill Processed Hams and Bellies (1983)

ABU-BAKAR, A. ; REAGAN, J. O. ; WYNNE, R. L. ; [weitere]

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 48 (1983), S. 0

zur Merkliste hinzufügen auf der Merkliste

Details

ISSN: 1750-3841

Quelle: Blackwell Publishing Journal Backfiles 1879-2005

Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung

Notizen: Hams and bellies from 4 control carcasses and 12 conditioned carcasses were evaluated to determine the physical, chemical and sensory characteristics of pre- and post-chill processed hams and bellies. Processing yields, chemical analyses and sensory characteristics of the hams were not significantly affected by processing treatment. Final yields for the control, post-chill bellies were higher (P 〈 0.05) than those for pre-chill bellies. Except for differences in crispness, no differences in sensory attributes were noted for cooked bacon strips. Overall, hams and bellies from conditioned carcasses were comparable to cold processed hams and bellies in each variable evaluated in the study.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb05114.x

Permalink

	Standort	Signatur	Erwartet	Verfügbarkeit

Andere fanden auch interessant ...

Artikel (Nationallizenzen)

Volltext

7

Digitale Medien

Textural and Rheological Properties of Cooked Potatoes (1983)

LEUNG, H. K. ; BARRON, F. H. ; DAVIS, D. C.

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 48 (1983), S. 0

zur Merkliste hinzufügen auf der Merkliste

Details

ISSN: 1750-3841

Quelle: Blackwell Publishing Journal Backfiles 1879-2005

Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung

Notizen: Cooked potato samples of different cultivars and specific gravities were analyzed for textural and rheological properties by sensory evaluation, texture profile analysis (TPA) and stress relaxation tests. Mealiness was correlated with the product of cohesiveness and adhesiveness, but not with other TPA parameters. Stress relaxation tests of cooked potatoes yielded a Maxwell model consisting of two viscous and three elastic elements. One of the elastic moduli was correlated with mealiness. Hardness by sensory evaluation correlated well with hardness and fracturability by TPA, and with the three elastic moduli in the relaxation model.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb03519.x

Permalink