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  • Blackwell Publishing Ltd  (415)
  • Springer Science + Business Media
  • 1980-1984  (415)
  • 1965-1969
  • 1915-1919
  • 1981  (415)
  • 1
    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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  • 2
    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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  • 3
    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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  • 4
    Electronic Resource
    Electronic Resource
    A NOVEL CHLORAMINE COMPOUND FOR WATER DISINFECTION (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of the American Water Resources Association 17 (1981), S. 0 
    Details
    ISSN: 1752-1688
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Architecture, Civil Engineering, Surveying , Geography
    Notes: A new chloramine agent, 3-chloio-4, 4-dimethyl-2-oxazolidinone, has been tested in a laboratory scale water treatment plant as to its efficacy in water disinfection. The agent seems to be equally effective as compared to chlorine gas in this application. The results of preliminary toxicity studies on the agent are very encouraging. The agent has a long shelf life both in water solution and in the solid state. Being a solid, the agent is clearly less hazardous to handle than chlorine gas. The agent appears to inhibit oxidative corrosion of metals as well. The agent is less likely to produce toxic halocarbons (e.g., chloroform) in water than is chlorine gas. Possibly most important from the standpoint of water disinfection, the agent is a “slow release” one for its positive chlorine, which provides prolonged bactericidal activity.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1752-1688.1981.tb01311.x
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  • 5
    Electronic Resource
    Electronic Resource
    Computer Plotting in 3-Dimensions: A Program Designed for Food Science Applications (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: The traditional application of graphics combined with recent advances in computer technology can conveniently provide three dimensional (3-D) plots of raw and/or mathematically derived data. Researchers can present more data in a particular format or increase the quantity of data that publishers will accept due to space limitations. 3-D plots provide a clear visual reference to mathematical models or statistical interpretations of data sets. Results can be made more meaningful and easier to understand than results presented by conventional 2-D graphics. The particular application of 3-D graphics to problems in food science and technology is discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb04523.x
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  • 6
    Electronic Resource
    Electronic Resource
    Yield and Comparison of Nutritive and Energy Values: Pigs' Feet, Pigs' Tails (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: Raw and cooked pigs'feet and tails were compared for yield, proximate composition, mineral, vitamin, amino acid, protein efficiency ratio (PER) (calculated from amino acid compositions), saturated and polyunsaturated fats; and cholesterol content, The raw yields for pigs' feet and tails were 42.2 and 69.9%, respectively. Corresponding values for cooking losses were 9.4 and 13.0%. Cooking the two products resulted in significant increases in moisture content. Cooked pigs' feet produced significant losses of protein, fat, ash, and caloric values, while cooked pigs' tails showed none. Cooked pigs' feet and tails resulted in some changes in minerals, vitamins, amino acids, and polyunsaturated fat. There was no significant difference between the saturated fats and cholesterol in the raw and cooked products. The PER values of pigs' feet were lower than those of pigs' tails.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb04163.x
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  • 7
    Electronic Resource
    Electronic Resource
    Evaluation of Prerigor Freeze-Dried Beef in the Manufacture of Dry Fermented 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: Experiments were designed to determine the acceptability of prerigor freeze-dried beef in the manufacture of dry fermented sausage. Several chemical and physical variables were measured on dry fermented sausages prepared using (1) prerigor salted, freeze-dried, (2) prerigor unsalted, freeze-dried, (3) postrigor salted, freeze-dried, and (4) postrigor frozen beef as ingredients. Results showed that fat and moisture content, total shrinkage, Instron firmness and panel scores for juiciness, texture, and flavor were not affected to a large degree by treatment or rigor state of the beef ingredient. Generally, freezedried beef was found to be equal to conventional beef for dry sausage production regardless of when the freeze-dried beef was salted.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb03043.x
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  • 8
    Electronic Resource
    Electronic Resource
    Sensory Properties and Cooking Losses of Beef/Pork Hamburger Patties (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: Seventeen beef and pork blends were evaluated for palatability characteristics, color, appearance acceptability and cooking losses. Cooking losses were not significantly different among blends. Both raw patty color and appearance acceptability were significantly affected by fat and lean source. Increasing pork content changed raw patty color from dark red to pale grayish-pink and decreased appearance acceptability. Patties having high pork content appeared fatter although fat content of blends was not different. Increasing pork fat content improved patty tenderness. Juiciness, flavor, and overall acceptability were no significantly affected by lean or fat source. Results indicate beef/pork blends with 50% or more beef equal all-beef patties in palatability traits and cooking losses.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb15366.x
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  • 9
    Electronic Resource
    Electronic Resource
    The distribution of the crayfish, Austropotamobius pallipes, in British waters (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Freshwater biology 11 (1981), S. 0 
    Details
    ISSN: 1365-2427
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: SUMMARY. The distribution of Austropotamobius pallipes, the only freshwater crayfish indigenous to the British Isles, is examined using over 300 records collected since 1970. The majority of records are for England where crayfish are found in areas associated with base-rich easily weathered substrata. Waters containing crayfish tend to be in the pH range 7–9, with calcium levels above 5 mg l−1. Crayfish are found in a wide variety of habitats ranging from deep water-filled quarries with a soft substratum to shallow fast-flowing streams.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2427.1981.tb01248.x
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  • 10
    Electronic Resource
    Electronic Resource
    A new sampler for stream benthos, epiphytic macrofauna and aquatic macrophytes (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Freshwater biology 11 (1981), S. 0 
    Details
    ISSN: 1365-2427
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: SUMMARY. A new sampler is described combining the advantages of both box and Surber samplers. The sample area is 200 × 250 mm (0.05 m2) and the device has been used to sample the benthos of rivers to a depth of c. 60 mm where the substratum consists of particles with diameters of 50 mm or less. The basic design may be used in water up to 0.5 m in depth, but with an optional top unit this depth may be increased to 1 m. Aquatic macrophytes can also be sampled either on their own or together with the underlying substratum. Results from sampling programmes designed to estimate macrophyte biomass, the biomass of the macroinvertebrate community and the density of Gammarus pulex are given as examples of the flexibility of the sampler on a variety of biotopes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2427.1981.tb01243.x
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