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  • Artikel  (19)
  • Artikel: DFG Deutsche Nationallizenzen  (17)
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  • 1986  (19)
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  • Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft  (6)
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  • Artikel  (19)
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  • Artikel: DFG Deutsche Nationallizenzen  (17)
  • Neueste Artikel (Zeitschrifteninhaltsverzeichnisse / in press)  (2)
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  • 1
    Digitale Medien
    Digitale Medien
    REPLY TO the Discussion by James F. Quinlan of Ground Water Tracers (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Ground water 24 (1986), S. 0 
    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.1745-6584.1986.tb01020.x
    Standort Signatur Erwartet Verfügbarkeit
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  • 2
    Digitale Medien
    Digitale Medien
    Problems Interpreting Samples Taken with Large-Volume, Falling-Suction Soil-Water Samplers (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Ground water 24 (1986), S. 0 
    Details
    ISSN: 1745-6584
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Energietechnik , Geologie und Paläontologie
    Notizen: Chemical data resulting from sampling heterogeneous, variably saturated soils with large-volume, falling-suction samplers must be cautiously interpreted. Nitrate and chromium data from a tannery waste-disposal project illustrate the difficulties in distinguishing chemical and physical effects of sampling procedures from natural variability. Dramatically different interpretations of soil-water chemistry can result if precipitation in the porous cup or influence of the sampler on the soil-fluid flow is ignored. Additional laboratory studies are needed to assess adsorption on and screening of trace metals by the porous cup of the sampler. In the field, redox conditions as well as pH should be carefully monitored, soil structure noted, and pore-size distribution quantified. Use of numerical simulations could aid in planning monitoring strategies and interpreting results.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-6584.1986.tb01692.x
    Standort Signatur Erwartet Verfügbarkeit
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  • 3
    Digitale Medien
    Digitale Medien
    Deterministic Modeling of Dispersion in Heterogeneous Permeable Media (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Ground water 24 (1986), S. 0 
    Details
    ISSN: 1745-6584
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Energietechnik , Geologie und Paläontologie
    Notizen: Numerical experiments show that variations of an order of magnitude in transmissivity or hydraulic conductivity can cause significant dispersion even when relatively small values of dispersivity are assumed. Such variations should be represented in a deterministic model of solute transport in order to describe the flow field adequately and to realistically simulate dispersion. In an example of a field application to an alluvial aquifer, a satisfactory match to observed field data was obtained using a small (0.01 m) value of longitudinal dispersivity and a grid spacing fine enough to show field-scale alluvial heterogeneities. When large (~30 m) values of longitudinal dispersivity were used, computed solute concentrations were about half of observed values in parts of the aquifer. Modeling efforts with grid spacings two to six times wider than alluvial channels in the aquifer produced ground-water flow and solute-transport simulations which did not adequately match field data.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-6584.1986.tb03709.x
    Standort Signatur Erwartet Verfügbarkeit
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  • 4
    Digitale Medien
    Digitale Medien
    Ground-Water Problems in the Mesozoic Pax Mountain Fault Zone (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Ground water 24 (1986), S. 0 
    Details
    ISSN: 1745-6584
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Energietechnik , Geologie und Paläontologie
    Notizen: More than 100 steeply dipping or vertical Mesozoic fault zones, which cut across Paleozoic igneous and metamorphic rocks, have been reported in the Piedmont and Appalachians of the Carolinas. The present investigation deals with the hydrological problems encountered in exploring for ground water in the Pax Mountain Fault zone. This is the largest known Mesozoic fault in the Carolinas, having a length of more than 75 km and attaining a width of 1 km in places. Subsurface studies of seven wells, which were drilled along the axis of Pax Mountain, South Carolina, show that the composition of the fault rocks is much more complicated than was known heretofore. These rocks consist of angular particles of quartz and feldspar fault breccia enclosed in a kaolinitic clay gouge. They vary greatly in degrees of consolidation and permeability, and these variations were the cause of some serious ground-water problems. Two wells were dry holes because the intergranular spaces of the breccia were clogged with clay and also because most of the joints were filled with secondary minerals. Three wells, which were drilled in more permeable, but poorly consolidated fault rocks, caved in at a depth of about 80 m just when they had encountered large volumes of water. Two of the seven wells produce potable water, but chemical analyses of the ground water showed that their turbidity values were 6.0 t.u. and 2.0 t.u., which exceed the limit of 1.0 recommended by the South Carolina Department of Health and Environmental Control.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-6584.1986.tb01014.x
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  • 5
    Digitale Medien
    Digitale Medien
    Effects of Various Phosphates on the Palatability, Appearance and Storage Traits of Flaked and Formed Restructured Beef Steaks (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 51 (1986), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Seven blends (9.1 kg raw meat) were formulated with 0.75% NaCl and 0.25% or 0.5% sodium tripolyphosphate (STP), sodium hexa-metaphosphate (SHMP) or sodium acid pyrophosphate (SAPP). Steaks from all blends were “slightly” to “moderately” desirable in flavor and overall satisfaction scores. Steaks made with STP had higher shear force values and work required to shear values than all other restructured steaks indicating an increase in binding occurred with added STP. Restructured steaks formulated with 0.5% STP or SHMP had more desirable raw color scores than the control or steaks made with SAPP. Storage life of all phosphate added restructured steaks was past 90 days frozen storage, and steaks containing STP had thiobarbituric acid values below 1.0 at 120 days storage.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb13827.x
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  • 6
    Digitale Medien
    Digitale Medien
    Extending Beef Bullock Restructured Steaks with Soy Protein, Wheat Gluten or Mechanically Separated Beef (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 51 (1986), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Nine blends were formulated from young bullocks to contain 0, 10 or 20% mechanically separated beef (MSB), textured soy protein (TSP) or vital wheat gluten (VWG), (Control = no extender). All blends were analyzed for chemical, sensory and visual properties. Control and extended, restructured steaks were not different in juiciness, tenderness or cohesiveness scores or for calcium content. Blends extended with TSP or VWG had a high incidence of off-flavor and all extended, restructured steaks had less desirable visual properties than control blends. Storage life was not affected by type or level of extender. Restructured steaks extended with MSB were not equal to the control, but were superior to TSP or VWG extended steaks.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb13075.x
    Standort Signatur Erwartet Verfügbarkeit
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  • 7
    Digitale Medien
    Digitale Medien
    Effects of Chloride Salts on Appearance, Palatability, and Storage Traits of Flaked and Formed Beef Bullock Restructured Steaks (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 51 (1986), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Restructured steaks made with 0.5 or 1.0% KCl, 0.5% MgCl2 and 0.5% CaCl2 were more desirable and darker red in raw color than blends formulated with 0.5 or 1.0% NaCl. Visual properties of raw steaks containing 0.5 or 1.0% chloride salt were scored higher than the control (no salt added) in 14 of 16 orthogonal contrast mean comparisons. Steaks made with 1.0% CaCl2 or MgCl2 were rated lower than the control in flavor desirability and overall satisfaction ratings. Control, 0.5 or 1.0% NaCl or 0.5 and 1.0% KCl steaks were not different in juiciness, tenderness, flavor desirability or overall satisfaction ratings. Steaks made with chloride salts were rancid after 70 days frozen storage. Results showed steaks made with KCl were superior to steaks formulated with CaCl2 or MgCl2.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb13825.x
    Standort Signatur Erwartet Verfügbarkeit
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  • 8
    Digitale Medien
    Digitale Medien
    Effect of Fat Source and Color of Lean on Acceptability of Beef/Pork Patties (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 51 (1986), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Twelve beef/pork meat blends were made from lean of mature beef and dark or mature pork carcasses. Meat blends containing about 20% beef fat were rated higher for appearance scores by a consumer panel than blends made with 20% pork fat. Visual acceptance of beef/pork patties was accomplished via use of all-beef fat and additionally by extending mature beef (MB) with mature pork (MP) or dark pork lean (DP). Agtron calorimetry scores indicate a minimum of 20% MB lean extended with 60% MP was needed to create the appropriate red color attractive to consumers. Use of 60% MP lean with about 20% beef fat resulted in patties acceptable to consumers for visual appearance and eating satisfaction.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb13943.x
    Standort Signatur Erwartet Verfügbarkeit
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  • 9
    Digitale Medien
    Digitale Medien
    Color, Doneness and Soluble Protein Characteristics of Dry Roasted Beef Semitendinosus (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 51 (1986), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Subjective color and doneness profiles, objective color measurements and compositional changes in water and low-salt extractable protein fractions of beef semitendinosus roasts cooked to 60°C, 68°C, and 75°C internal temperature (IT) were evaluated. Sensory color scores showed higher significant correlations with IT than objective color measurements. Extractable biuret positive ratio (EBPR) and coagulation test values had the highest significant correlations with IT compared to related water and saline-extractable protein parameters. Intensity profiles of isoelectrofocused water-extractable protein aliquots indicated that proteins with pI 3–10 decreased as IT increased. Proteins with pI 6.2–8.0 also accounted for an increase in percent of the total protein extracted as IT increased.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb10827.x
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  • 10
    Digitale Medien
    Digitale Medien
    Mechanism of Receptor Kinase Action on Membrane Protein Recycling (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Annals of the New York Academy of Sciences 488 (1986), S. 0 
    Details
    ISSN: 1749-6632
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Allgemeine Naturwissenschaft
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1749-6632.1986.tb54421.x
    Standort Signatur Erwartet Verfügbarkeit
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