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  • Wiley-Blackwell  (1,287)
  • Blackwell Publishing Ltd  (830)
  • 1980-1984  (2,117)
  • 1950-1954
  • 1930-1934
  • 1982  (1,065)
  • 1981  (1,052)
Collection
Keywords
Publisher
Years
  • 1980-1984  (2,117)
  • 1950-1954
  • 1930-1934
Year
  • 1
    Electronic Resource
    Electronic Resource
    CLINICAL MEASUREMENT OF SERUM C-REACTIVE PROTEIN IN THE MONITORING AND DIFFERENTIAL DIAGNOSIS OF INFLAMMATORY DISEASES AND TISSUE NECROSIS AND IN THE RECOGNITION AND MANAGEMENT OF INTERCURRENT INFECTION (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Annals of the New York Academy of Sciences 389 (1982), S. 0 
    Details
    ISSN: 1749-6632
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Natural Sciences in General
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1749-6632.1982.tb22172.x
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  • 2
    Electronic Resource
    Electronic Resource
    Growth and recession of aquatic macrophytes on a shaded section of the River Lambourn, England, from 1971 to 1980 (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Freshwater biology 12 (1982), S. 0 
    Details
    ISSN: 1365-2427
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: SUMMARY. The growth and recession of macrophytes on a shaded section of the R. Lambourn were documented by a mapping procedure. With the exception of Ranunculus spp., the changes in total cover did not indicate directly the pattern of growth and recession of the macrophyles. Analysis of gross changes, expressed as gains and losses on cover, indicated that colonization of gravel and silt by the dominant macrophyte, Berula erecta, did not vary seasonally. Colonization was at a constant rate of about 8% of the site each month throughout the year and this accounted for 50% of the total number of gains by Berula. Gains of Berula from Ranunculus showed an annual cycle with a maximum during the summer when Ranunculus was in recession. Gains of Berula from Callitriche spp. also varied annually but the maximum was during the autumn. Total losses of Berula were at a constant rate throughout the year but were to gravel and silt during the winter, to Ranunculus in spring and early summer and to Callitriche in late summer and autumn. Analysis of loss of Berula with time indicated that the position of the Berula carpet was constantly changing. The growth and recession of Berula could not be linked in a meaningful way to environmental variables. Callitriche and Ranunculus both showed an annual pattern of growth and recession. There was temporal separation of the two macrophytes with Ranunculus growing mainly in spring and early summer and Callitriche showing maximum growth in late summer and autumn, and some evidence of spatial separation. The observed differences between years in the growth of Callitriche could not be attributed to any of the environmental variables measured.Discharge was thought to be an important variable controlling the growth of Ranunculus since increase of Ranunculus in the spring was positively correlated with the mean discharge at that time. In years when discharge was low, the growth of Rununculus appeared to be restricted by shading from epiphytic algae which accumulated on the plant surfaces under these conditions.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2427.1982.tb00600.x
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  • 3
    Electronic Resource
    Electronic Resource
    Centralized Packaging of Beef Loin Steaks with Different Oxygen-Barrier Films: Physical and Sensory Characteristics (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), 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: Vacuum packaged beef strip loins (n = 72) were stored (2 ° 1°C) for either 0, 12 or 24 days before fabrication; steaks were packaged and displayed (2°C or 7°C) up to 6 days in oxygen-permeable film or up to 30 days in vacuum packages (medium or high oxygen-barrier film). Steaks displayed at 2°C, rather than 7°C, tended to have higher overall appearance scores especially when steaks were from 12 or 24 day subprimals. Overall palatability of vacuum packaged steaks was unacceptable after 10–15 days of display. Vacuum packaged steaks can be displayed for 10 days if: (1) steaks are from relatively fresh subprimals, (2) steaks are vacuum packaged with high oxygen-barrier film, and (3) steaks are displayed at 2°C. Although visual scores for vacuum packaged steaks were acceptable for 20–30 days, off-odors and off-flavors were limiting factors in determining shelf-life.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb07621.x
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  • 4
    Electronic Resource
    Electronic Resource
    Sensory Properties and Lipid Oxidation in Prerigor Processed Fresh Pork Sausage (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), 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: Fresh pork sausage prepared from prerigor ground and salted meat had higher pH, lower cooking losses, higher juiciness scores, and less easily fragmented cooked patties than that prepared from post-rigor ground and salted meat. Sausage from prerigor ground-post-rigor salted meat was intermediate in these properties to prerigor ground and salted and postrigor ground and salted products. Prerigor grinding and salting reduced the rate of autoxidation (TBA number) during storage at 0°C contrasted to oxidation in sausage that was salted postrigor after either prerigor or postrigor grinding.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb04456.x
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  • 5
    Electronic Resource
    Electronic Resource
    Microstructure of Liver Sausage (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), 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: Cooked liver sausage was freeze-fractured and examined using scanning electron microscopy after fixation in either Zenker's solution or osmium tetroxide. The microstructure was characterized as consisting of dispersed protein particles and fibrous networks of protein surrounding variable-sized fat globules. If the fat globules were not thoroughly fixed they were dislodged from the freeze-fractured surfaces leaving vacuoles that could easily be mistaken for air pockets. The study demonstrated that the structure of liver sausage includes both an oil in water emulsion with protein as the emulsifier as well as dense layers of protein or protein-fat colloidal complexes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb15327.x
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  • 6
    Electronic Resource
    Electronic Resource
    Physical and Sensory Characteristics of Vacuum Packaged Beef Round Steaks as Influenced by Postmortem Age and Storage Temperature (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), 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 steaks were removed from the semitendinosus, semimembranosus and biceps femoris muscles at 3, 6 or 9 days postmortem and vacuum packaged. Steaks were stored for 48 hr at 2°C or 7°C before retail display. Steaks cut at 3 days had less (P 〈 0.05) surface discoloration than those removed at 6 or 9 days. In most comparisons, steaks removed at 3 days were more desirable (P 〈 0.05) in overall appearance than steaks removed at either 6 or 9 days and stored at either temperature. Storage temperature did not accelerate lean color development for vacuum packaged beef round steaks. With increasing time postmortem before fabrication into steaks, longer storage periods may be needed before display to allow devet opment of proper lean color.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb05030.x
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  • 7
    Electronic Resource
    Electronic Resource
    Centralized Packaging of Beef Loin Steaks with Different Oxygen-Barrier Films: Microbiological Characteristics (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), 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: Vacuum packaged beef strip loins (n = 72) were stored (2° 1°C) for either 0,12 or 24 days before fabrication; steaks were packaged and displayed (2°C or 7°C) up to 6 days in oxygen-permeable film or up to 30 days in vacuum packages (medium or high oxygen-barrier film). For steaks displayed in oxygen-permeable film, Pseudomonas spp. were a considerable (25–49%) or dominant (〉50%) part of the microflora. The microflora of vacuum-packaged steaks from 0 day loins was dominated by a combination of hetero- and homofermentative Lactobacillus spp.; when vacuum-packaged steaks were from 12 and 24 day loins, the microflora was in most cases dominated by the heterofermentative Lactobacillus cellobiosus.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb07622.x
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  • 8
    Electronic Resource
    Electronic Resource
    ENDOTHELIAL CELL AND PLATELET BINDING SITES FOR THROMBIN (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Annals of the New York Academy of Sciences 370 (1981), S. 0 
    Details
    ISSN: 1749-6632
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Natural Sciences in General
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1749-6632.1981.tb29721.x
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  • 9
    Electronic Resource
    Electronic Resource
    Cultivation of a filamentous mold in a glass pilot-scale airlift fermentor (1981)
    New York, NY [u.a.] : Wiley-Blackwell
    Biotechnology and Bioengineering 23 (1981), S. 863-877 
    Details
    ISSN: 0006-3592
    Keywords: Chemistry ; Biochemistry and Biotechnology
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Results of pilot plant studies using a glass airlift fermentation device (55 liter fermentation volume) have proven the relative merits of such a system in the fermentation of a filamentous mold, Monascus purpureus, on 4% (w/w) starch media. The resultant overall yield of cell mass (Yx/s) of 0.38 was an appreciable increase over the 0.32 obtained with a pilot scale stirred tank fermentor previously studied. Power requirements of the airlift fermentor were approximately 50% of those for the mechanically agitated system. The lack of mechanical shear in the airlift system provides a more gentle environment or the cultivation of organisms than does the high degree of shear prevalent in the mechanically agitated vessels. Mass transfer of oxygen to the aqueous phase of the fermentation volume is improved significantly through use of the airlift device. Mass transfer coefficients in the range of 200 reciprocal hr were obtained to approximately 80 reciprocal hr in the stirred tank fermentor.
    Additional Material: 8 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/bit.260230416
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  • 10
    Electronic Resource
    Electronic Resource
    Deterioration of plastic films under soil burial conditionsIssued as N.R.C.C. # 18807. (1981)
    New York, NY [u.a.] : Wiley-Blackwell
    Journal of Applied Polymer Science 26 (1981), S. 509-519 
    Details
    ISSN: 0021-8995
    Keywords: Chemistry ; Polymer and Materials Science
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology , Mechanical Engineering, Materials Science, Production Engineering, Mining and Metallurgy, Traffic Engineering, Precision Mechanics , Physics
    Notes: The deterioration of polyolefin, poly(ethylene terephthalate), and polyamide films under soil burial conditions extending up to 32 months has been investigated. Based on changes in their elongation at break, the films can be ranked in order of increasing sensitivity to degradation: Polyester ≃ polypropylene 〈 low-density polyethylene ≃ high-density polyethylene 〈 nylon 6.6. The degraded nylon 6.6 and polyethylene films were characterized by infrared and luminescence spectroscopy and scanning electron microscopy, as well as by wet analysis for hydroperoxides. From a comparison with the well-known oxidative sensitivity of nylon 6.6 in oxygenated water at slightly elevated temperatures, the rapid deterioration of nylon 6.6 film during soil burial was also concluded to be an oxidative process. The somewhat smaller, but significant, embrittlement of the polyethylenes studied could not be simply explained by thermal oxidation (with only trace oxidation products detectable) or microbiological attack (deterioration being unaffected by surface activation to enhance wettability).
    Additional Material: 5 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/app.1981.070260211
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