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  • Articles  (27)
  • Springer Nature  (12)
  • Blackwell Publishing Ltd  (11)
  • American Association for the Advancement of Science (AAAS)  (4)
  • 1980-1984  (27)
  • 1983  (27)
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  • Articles  (27)
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  • 1980-1984  (27)
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  • 1
    Electronic Resource
    Electronic Resource
    REPLY TO “ON RANGING COST COEFFICIENTS IN DUAL DEGENERATE LINEAR PROGRAMMING PROBLEMS” (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Decision sciences 14 (1983), S. 0 
    Details
    ISSN: 1540-5915
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Economics
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1540-5915.1983.tb00198.x
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  • 2
    Electronic Resource
    Electronic Resource
    REPLY TO the preceding Discussion by Mark A. Nelson of “Seepage from Oilfield Brine Disposal Ponds in Utah” (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Ground water 21 (1983), S. 0 
    Details
    ISSN: 1745-6584
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Energy, Environment Protection, Nuclear Power Engineering , Geosciences
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-6584.1983.tb00771.x
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  • 3
    Electronic Resource
    Electronic Resource
    Seepage from Oilfield Brine Disposal Ponds in Utah (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Ground water 21 (1983), S. 0 
    Details
    ISSN: 1745-6584
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Energy, Environment Protection, Nuclear Power Engineering , Geosciences
    Notes: Significant amounts of brine produced in conjunction with oil well operations in the Greater Altamont-Bluebell field have been disposed of to surface impoundments. Mass balance calculations indicate that about 93% of this brine, a total of 4,430 acre-feet (5·45 × 106 m3) over the ten-year period studied, is lost through seepage, introducing a total salt load of 200 million pounds (90 × 106 kg) into the shallow aquifer system. Estimates of salt-water plume movement indicate that potential adverse economic impacts on irrigators and other water users in the Duchesne River Valley could reach hundreds of thousands of dollars. Lining of disposal ponds and increased use of injection wells will reduce future contamination. A monitoring program should be set up to determine actual levels of contamination of domestic and agricultural water supplies.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-6584.1983.tb00731.x
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  • 4
    Electronic Resource
    Electronic Resource
    Susceptibility of Chinook salmon, Oncorhynchus tshawytscha (Walbaum), and rainbow trout, Salmo gairdneri Richardson, to infection with Vibrio anguillarum following sublethal copper exposure (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of fish diseases 6 (1983), S. 0 
    Details
    ISSN: 1365-2761
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology , Medicine
    Notes: Abstract. Chinook salmon, Oncorhynchus tshawytscha (Walbaum), and rainbow trout, Salmo gairdneri Richardson, were used to determine if sublethal copper exposure would increase their susceptibility to Vibrio anguillarum infection. Fish were pretreated with copper at fractional levels of the 96 h copper LC50 before exposure to the pathogen. Mortality by vibriosis was greater among fish exposed to 9% of the copper LC50 for 96 h than unexposed fish. Peak susceptibility to vibriosis depended in part on the interaction of exposure time and copper concentration. The higher copper concentrations produced peak susceptibility to infection in shorter time periods. After the peak of susceptibility, sensitivity to infection declined to near control levels in those fish where exposure was continued. Rainbow trout stressed by copper required about 50% fewer pathogens to induce a fatal infection than non-copper exposed fish.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2761.1983.tb00076.x
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  • 5
    Electronic Resource
    Electronic Resource
    Time-dependent changes in the in vitro effects of sodium chloride on photosynthetic electron transport of isolated chloroplasts (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Physiologia plantarum 57 (1983), S. 0 
    Details
    ISSN: 1399-3054
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: The effects of a wide concentration range of NaCl and sorbitol on three photosynthetic electron transport reactions of Pisum sativum L. cv. Feltham First chloroplasts were examined as a function of time from thylakoid membrane isolation. Rates of electron flow from water to diaminodurene (DAD) and ferricyanide were determined polarographically, whilst photoreduction of 2,6-dichlorophenolindophenol (DCPIP) was monitored spectrophotometrically. Assay of thylakoids immediately after isolation showed that the rate of photoreduction of all three electron acceptors decreased with increasing salt concentration. However, 100 min after leaf homogenisation the response pattern of ferricyanide and DCPIP photoreduction to increasing NaCl, but not increasing sorbitol concentration, became significantly modified. This was not the case for DAD photoreduction. The results are discussed in relation to the assessment of the possible effect of salinity on photosynthetic electron transport in vivo.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1399-3054.1983.tb00748.x
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  • 6
    Electronic Resource
    Electronic Resource
    Sensory Evaluation of High Vacuum Flame Sterilized Clingstone Peaches, Using Ranking and Signal Detection Measures with Minimal Cross-Sensory Interference (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Seven peach varieties were canned conventionally with added syrup or added water and using high vacuum flame sterilization (HVFS) with and without added syrup. The treatments were assessed for sweetness, sourness, odor intensity, darkness of color, firmness by bite and firmness by visual appearance, using ranking and R-index measures. Cross-sensory interference was minimized by the excluding or reducing of the effects of inappropriate senses. Conventionally canned peaches were less firm to the bite but this did not correspond with visual appearance of firmness. Peaches canned with added syrup tended to be sweeter and less sour. Color and odor differences were less clear cut. Comparisons were also made with fresh peaches.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb05047.x
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  • 7
    Electronic Resource
    Electronic Resource
    Effect of pH and of Succinylation on the Water Retention Properties of Coagulated, Frozen and Thawed Egg Albumen (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Egg albumen was modified to improve water retention properties of the coagulated, frozen and thawed product. Albumen was found to contribute more to expressible moisture (%EM) of coagulated whole egg mixture than yolk. For frozen and nonfrozen treatments, albumen (pH gt; 9.5) reduced %EM in both the coagulated albumen and whole egg mixtures made with pH-adjusted albumen. Succinylated albumen (≤0.2% g anhydridelg albumen) reduced %EM for frozen and nonfrozen treatments. Albumen at pH 10.5 and 11.0 required less time to attain an equivalent cook value than at pH 7.0,8.0,9.0, and 10.0.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb03499.x
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  • 8
    Electronic Resource
    Electronic Resource
    Selected Rheological Properties of pH-Adjusted or Succinylated Egg Albumen (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Apparent viscosities of pH-adjusted or succinylated raw egg albumen were measured at 10, 20, and 30°C using a Haake rotary viscometer. Viscosities decreased with increasing temperature. Rheological power law model parameters indicated that as pH approached 5–6 and 11, albumen became more Newtonian. Control albumen (pH 9.0) and succinylated albumen were pseudoplastic. Intrinsic viscosities of DH 9.0, 10.0, and 11.0 albumens were 0.083, 0.092, and 0.102 dl/g, respectively, and that of succinylated albumend (0, 0.1, 0.2, and 0.4% w/w) were 0.052, 0.147, 0.149, and 0.184 dl/g, respectively. Apparent viscosities of coagulated albumen, measured by capillary extrusion, increased with pH but did not change with succinylation. Yield forces and rigidity moduli of these gels increased with pH but not with succinylation level.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb03500.x
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  • 9
    Electronic Resource
    Electronic Resource
    A New Method to Quantitate the Coagulation Process (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: A nondestructive method to quantitate the coagulation process has been developed and used to obtain kinetic data on the heat-induced gelation of egg albumen. It involves continuous monitoring of the force exerted by the gel as coagulation takes place and requires only one sample to observe the total process. From the information on the maximum force exerted by the gel, rate constants, Z values, and activation energies were calculated. This approach was applied to evaluate other coagulation processes such as the enzymatic coagulation of milk and the gelation of gelatin by cooling.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb03501.x
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  • 10
    Electronic Resource
    Electronic Resource
    Quality Comparison of Thermoprocessed Fishery Products in Cans and Retortable Pouches (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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 physical, chemical and sensory properties of rainbow trout, pollock and shrimp processed at equal lethalities in cans and retortable pouches were compared at certain storage periods. Pouched rainbow trout, pollock and shrimp required respectively 34%, 32% and 37% less thermal processing time than the canned product. The pouched products had lower amounts of ammonia, trimethylamine and total carbonyl compounds than the canned products. The pouched products retained 17%, 9% and 15% more Vitamin B1 than the canned products for rainbow trout, pollock and shrimp, respectively. Pouched products had a firmer texture and lighter color than the canned products. In sensory evaluations, the pouched products were scored higher, in most cases, for color, flavor and overall acceptability.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb03529.x
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