ALBERT

All Library Books, journals and Electronic Records Telegrafenberg

X
feed icon rss

Your email was sent successfully. Check your inbox.

An error occurred while sending the email. Please try again.

Proceed reservation?

Export
Filter
  • Blackwell Publishing Ltd  (415)
  • 1980-1984  (415)
  • 1940-1944
  • 1905-1909
  • 1982  (415)
  • 11
    Electronic Resource
    Electronic Resource
    Factors affecting tests for differential pathogenicity in populations of Plasmodiophora brassicae (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Plant pathology 31 (1982), S. 0 
    Details
    ISSN: 1365-3059
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Factors affecting the use of the European Clubroot Differential (ECD) series for determining the differential pathogenicity of Plasmodiophora brassicae were studied. Replicate tests made with one collection of P. brassicae did not give consistent results. Collections were shown to be heterogeneous for differential pathogenicity. Selection of components of a collection occurred during passage through a range of differential host cultivars. ECD host 06 was shown not to be uniform. There was a linear relationship between the logarithm of spore concentration in the inoculum used in tests and the incidence of disease, and some ECD hosts required a higher concentration of spores than others to give the same incidence of disease. The implications of these findings for the future use of the ECD series are discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-3059.1982.tb01273.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 12
    Electronic Resource
    Electronic Resource
    Editorial (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Sedimentology 29 (1982), S. 0 
    Details
    ISSN: 1365-3091
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Geosciences
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-3091.1982.tb01703.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 13
    Electronic Resource
    Electronic Resource
    Determination of the Sea Age of Atlantic Salmon in Scottish Catches from Length Composition Data (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Aquaculture research 13 (1982), S. 0 
    Details
    ISSN: 1365-2109
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: The importance of obtaining reliable estimates of the sea age composition of reported salmon catches are discussed. The use of length frequency distributions to determine the sea age of salmon in samples taken from the North Esk commercial catch are described. The results obtained using this technique are compared to those obtained from scale reading on a 4 weekly basis over a 16-year period. The use of length frequencies is shown to provide a reliable estimate of the sea age composition of catch samples. The adoption of this technique in catch sampling programmes is labour saving and facilitates rapid sampling.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2109.1982.tb00046.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 14
    Electronic Resource
    Electronic Resource
    In Vitro Estimation of Relative Iron Availability in Breads and Meals Containing Different Forms of Fortification Iron (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: An in vitro method was used to estimate relative availabilities of eight iron fortification sources under a variety of conditions. The eight iron sources examined were: ferrous sulfate, ferric orthophosphate, ferric sodium pyrophosphate, ferrous fumarate, reduced iron (hydrogen), reduced iron (carbonyl) and two sources of reduced iron (electrolytic). When incorporated into breads or complex meals, seven of the sources tested showed only slight differences in relative availability compared to the ferrous sulfate control. Ferric orthophosphate showed consistently lower relative availability. The baking process did not substantially alter the relative availabilities of nonheme iron in breads and meals containing the different iron fortification sources. Variation in meal composition had a greater influence on the availability of the nonheme iron in the meal than the form of fortification iron incorporated into the meal.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb12700.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 15
    Electronic Resource
    Electronic Resource
    Rheological Properties of Two Heat-Induced Protein Gels (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: Rheological properties of heat-induced gels from egg albumen and bovine plasma proteins were measured using a mechanical loading device. Each protein was tested at 8% protein concentration and heated for 0–120 min at 80°C in an agitating water bath. After heating, the viscosity index, apparent elasticity and initial penetration force of the gels were evaluated. Bovine plasma protein dispersions exhibited a substantially higher viscosity index, apparent elasticity and initial penetration force than egg albumen gels. Bovine plasma proteins produced a gel structure which was strong and elastic. By comparison, heat-induced gels of egg albumen proteins were fragile and somewhat brittle.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb12714.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 16
    Electronic Resource
    Electronic Resource
    Content of Zinc in Selected Muscles from Beef, Pork, and Lamb (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: Zinc concentration was measured in four muscles from beef, pork, and lamb: longissimus dorsi (LD), biceps femoris (BF), gluteus medius (GM), and triceps brachi (TB). Within a species, BF, GM, and LD had similar zinc concentrations but TB was significantly (P〈0.01) higher in zinc. The means for the four muscles ranged from 39.8–53.5, 13.9–28.0, and 28.2–36.9 μg Zn/g wet weight for beef, pork, and lamb, respectively. The zinc concentration of muscle may relate to protein synthesis and the predominant type of energy metabolism occurring in the muscle. The mean zinc concentration of the four muscles between species was significantly (P〈 0.01) different.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb12772.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 17
    Electronic Resource
    Electronic Resource
    Media Comparison for the Enumeration and Recovery of Clostridium Sporogenes P.A. 3679 Spores (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: The efficiency of trypticase peptone agar (TPA), yeast extract agar (YEA), and pork pea infusion agar (PPIA) for enumerating heat activated Clostridium sporogenes: P.A. 3619 spores was tested using a pour plate procedure. All three media types gave reproducible results between test runs, however TPA and YEA gave higher counts than PPIA. The three media types listed above plus pork infusion agar (PIA) and T-Best agar (TBA) were evaluated for recovery of heat stressed P.A. 3679 spores using a similar pour plate procedure. Andersen's pork pea infusion gave the highest counts, although the variation found between tests indicates that the pour plate procedure may not be adequate for recovery of heat stressed spores.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb10127.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 18
    Electronic Resource
    Electronic Resource
    Heat Gelation Properties of Actomyosin and Surimi Prepared from Atlantic Croaker (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: Comminuted mixtures of fish muscle (surimi) and salt undergo a sol-gel transformation when subjected to heat processing which is responsible for the textural characteristics of fabricated imitation shellfish meats. Upon “setting” a fish muscle sol at temperatures below those conventionally used for heat processing meat products, a fine translucent gel network is formed which imparts strength and resiliency to the subsequently cooked gel product. Increased firmness and opacity, as well as some loss in cohesiveness, were noted upon processing surimi sols at higher temperatures. The low temperature “setting” property of fish proteins necessitates rapid forming or extrusion of the product prior to the initiation of network formation to insure a firm texture in the final product.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb12914.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 19
    Electronic Resource
    Electronic Resource
    Protein Quality of Fish in Modified Atmospheres as Predicted by the C-PER Assay (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: The nutritional quality of proteins from fillets of fresh rockfish (Sebastes spp) stored in air or in a modified atmosphere (MA) of 80% CO2 and 20% O2 at 4°C was evaluated by the Computed Protein Efficiency Ratio (C-PER) method. This procedure involves determination of in vitro digestibility and the amino acid composition of the samples prior to computation of the C-PER. Casein was used as a standard. Both air-held and MA-held fish showed similar amino acid profiles, but the air-held fish showed lower in vitro digestibility. The C-PER values of both types of samples were higher than the C-PER of 2.50 for standard casein. These results suggest that storage of fish in a modified atmosphere of 80% CO2 and 20% O2 does not result in deterioration in the nutritional quality of the fish proteins.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb04947.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 20
    Electronic Resource
    Electronic Resource
    Functional Properties of Modified Black Gram (Phaseolus mungo L.) Starch (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: Black gram (Phaseolus mungo L.) starch was modified by heat and moisture treatments, acetylation, oxidation, cross-linking, and adding free fatty acids (palmitic, stearic, and linoleic). Heat and low moisture treatment, acetylation, oxidation, and cross-linking lowered the starch gelatinization temperature by 1–6°C, while adding fatty acids and the high moisture-heat treatment raised it by 1–4°C. All modifications caused an increase in least gelation concentration of starch. High moisture-heat treatment increased both water and oil absorption of starch. At 95°C, heat-moisture treated, acetylated, and oxidized starches were more soluble, while fatty acid treated and cross-linked starches were less soluble compared to raw starch. The modified starches had greater swelling capacity and solubility at pH 2.0 and 10.0. Heat-moisture treated and chemically modified starches had lower swelling capacity (at 95°C) than that of isolated starch, whereas addition of fatty acids increased it.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb04975.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
Close ⊗
This website uses cookies and the analysis tool Matomo. More information can be found here...