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  • Artikel  (14)
  • Blackwell Publishing Ltd  (11)
  • Oxford University Press  (3)
  • American Geophysical Union
  • 2005-2009
  • 1990-1994  (7)
  • 1985-1989  (7)
  • 1980-1984
  • 1975-1979
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  • 1993  (7)
  • 1986  (7)
  • Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft  (14)
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  • Artikel  (14)
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  • 2005-2009
  • 1990-1994  (7)
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  • 1
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 58 (1993), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The sensory characteristics of sucralose, aspartame, and sucrose were studied in an unflavored lipid model system varying in fat levels. One study investigated the effects of fat on the potencies (vs. sucrose) of sucralose and aspartame. We also examined absolute changes in all three sweeteners in taste, temporal, and mouthfeel properties at fiied concentrations across a wide fat range. Results indicated a modest decrease in the potencies of sucralose and aspartame across fat concentrations, especially at lower sweetness levels. All sweeteners responded similarly to changes in fat concentration. Independent of fat level, sucralose was perceived more similar to aspartame in onset, bitterness, and aftertaste, than to sucrose.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 2
    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
    Standort Signatur Erwartet Verfügbarkeit
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  • 3
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 51 (1986), S. 0 
    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
    Standort Signatur Erwartet Verfügbarkeit
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  • 4
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 58 (1993), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The color and texture of canned asparagus spears were measured using a shear-press and a Gardner color difference meter. Canning spears with 1% gluconic acid reduced pH of asparagus tissue to = 4.1 within 24 hr. After 5 mo storage, the 1% acidified pasteurized spears were lighter, less green, and more yellow than nonacidified retorted spears. Acidification with a milder thermal process almost doubled firmness of the acidified spears.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 5
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 51 (1986), S. 0 
    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
    Standort Signatur Erwartet Verfügbarkeit
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  • 6
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of the World Aquaculture Society 24 (1993), S. 0 
    ISSN: 1749-7345
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft
    Notizen: Experiments were conducted to determine the dietary zinc requirement of Penaeus vannomri and evaluate the effects of phytate on zinc bioavailability. Prior to initiation of the growth trial, 20-day-old P. vonnamei postlarvae (mean weight 0.0032 g) were fed a casein-gelatin based semi-purified diet lacking zinc supplementation but containing 18 mg Zn/kg diet for one week. Subsequently, juveniles (mean weight 0.058 g) were fed one of seven diets containing either supplemental zinc (0, 15, 30, 60 mg/kg diet) without phytate or supplemental zinc (0, 60, 200 mg/kg diet) with 1.5% phytate for 33 days. Weight gain was greatest in shrimp fed 15 mg supplemental Zn/kg diet. In the absence of dietary phytate, zinc concentrations in the hepatopancreas of shrimp were maximized when zinc was supplemented at levels greater than or equal to 15 mg Zn/kg diet (33 mg total Zn/ kg). Supplementation of 1.5% phytate to the diet did not have a significant effect on growth or zinc concentrations in the carapace; however, it did depress zinc levels in the hepatopancreas. Supplementation of 200 mg Zn/kg diet was required to overcome the depressed bioavailability of zinc caused by the presence of dietary phytate and return zinc levels of the hepatopancreas to that observed when phytate was not present. Based on apparent digestibility values phytate phosphorus was unavailable to the shrimp and the presence of phytate depressed the bioavailability of phosphorus and zinc.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 7
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of the World Aquaculture Society 24 (1993), S. 0 
    ISSN: 1749-7345
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft
    Notizen: Two experiments, consisting of 7 d conditioning periods and 33 d feeding trials, were conducted to evaluate the response of juvenile Penaeus vannamei to dietary calcium, phosphorus and the effects of the calcium to phosphorus ratio on growth and tissue mineralization. In both experiments, the main effects, calcium and phosphorus, and their interaction significantly affected growth and survival of the shrimp. In the absence of supplemental calcium, the basal diet containing 0.35% phosphorus was adequate to maintain good growth and survival of shrimp. In the presence of replete phosphorus, supplementation of 1.0 and 2.0% calcium to the diet depressed survival and did not appear to increase the nutritive value of the diet, indicating that a dietary calcium supplement is not required under these conditions. In the presence of 1.0 and 2.0% supplemental calcium, supplementation of 0.5–1.0% phosphorus and 1.0–2.0% phosphorus, respectively, were required to maintain normal growth of the shrimp. At high levels of calcium supplementation, poor growth was observed at the levels of phosphorus supplementation evaluated. Although the calcium and phosphorus content of the hepatopancreas and the carapace responded to dietary supplementation, there was no clear correlation of tissue mineralization to shrimp growth.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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  • 8
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 51 (1986), S. 0 
    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
    Standort Signatur Erwartet Verfügbarkeit
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  • 9
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 51 (1986), S. 0 
    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
    Standort Signatur Erwartet Verfügbarkeit
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  • 10
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of the World Aquaculture Society 17 (1986), S. 0 
    ISSN: 1749-7345
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft
    Notizen: Six isonitrogenous and isoenergetic diets containing graded levels of lipid (menhaden fish oil) were fed to juvenile white crayfish (Procambarus acutus acutus) over a 10 week period. A significant depression in weight gain was observed in crayfish fed diets containing 9% or more lipid. There were no significant differences in growth of crayfish fed diets containing 0 to 6% lipid. Whole-body percentages of lipid and dry matter decreased, and protein increased in crayfish fed high-lipid diets. Dietary lipid did not appear to influence survival or molting frequency. Whole-body lipids generally reflected dietary fatty acid composition.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
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