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1

Digitale Medien

Effect of Heat Treatment on Meat Enhancement of Dietary Iron Bioavailability of Meat/Ferrous Sulfate and Meat/Hemoglobin Mixtures Fed to Anemic Rats (1986)

JANSUITTIVECHAKUL, O. ; MAHONEY, A. W. ; CORNFORTH, D. P. ; [weitere]

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 51 (1986), S. 0

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ISSN: 1750-3841

Quelle: Blackwell Publishing Journal Backfiles 1879-2005

Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung

Notizen: The effect of autoclaving on meat enhancement of dietary iron bioavailability was studied. Meat was mixed with FeSO4 or hemoglobin to obtain ratios of iron from meat to iron from FeSO4 or hemoglobin of 100:0, 75:25, 50:50, 25:75, and 0:100. One-half of each mixture (except meat:FeSO4 mixture 0:100) was autoclaved for 90 min at 15 psi. The meat mixtures were lyophilized and formulated into diets to provide approximately 35 mg Fe/kg. Hemoglobin regeneration efficiency (HRE) was determined as the percent iron gained as hemoglobin relative to the iron consumed. Heat increased the HREs of meat/hemoglobin mixtures and of hemoglobin. Heat did not affect the HRE of meat or meat/ferrous sulfate mixtures. Meat did not significantly enhance the bioavailability of total dietary iron.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb11105.x

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2

Digitale Medien

Survival data for dewatered Rainbow Trout (Salmo gairdneri Rich.) eggs and alevins (1986)

Becker, C. D. ; Neitzel, D. A. ; Carlile, D. W.

Oxford, UK : Blackwell Publishing Ltd

Journal of applied ichthyology 2 (1986), S. 0

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ISSN: 1439-0426

Quelle: Blackwell Publishing Journal Backfiles 1879-2005

Thema: Biologie , Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft

Notizen: Survival of four intergravel development phases of rainbow trout, Salmo gairdneri Rich., in a dewatered environment varied with stage of development, duration of exposure, and relative humidity. Egg phases were considerably more tolerant than alevin phases. Cleavage eggs tolerated dewatering for 12 consecutive days (97% survival), the maximum period tested. Embryos tolerated dewatering until they began hatching on the eight day, when mortalities sharply increased. In contrast, eleutheroembryos had only 43% survival when dewatered 6h and pre-emergent alevins had only 36% survival when dewatered 2h. A few dewatered embryos died when relative humidity was 100%, but mortality increased significantly at 90 and 80% relative humidity. Survival of alevin phases, but not egg phases, in residual, non-flowing water was limited by formation of oxygen deficits.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1111/j.1439-0426.1986.tb00436.x

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3

Digitale Medien

Farmers' judgement of land evaluation in the Welsh marches (1986)

Fisher, P. F. ; John, D. T. ; Williams, D. P.

Oxford, UK : Blackwell Publishing Ltd

Soil use and management 2 (1986), S. 0

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ISSN: 1475-2743

Quelle: Blackwell Publishing Journal Backfiles 1879-2005

Thema: Geologie und Paläontologie , Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft

Notizen: Abstract. An interview survey of farmers' assessment of the overall capacity of land, as well as its suitability for specific uses is compared with the judgement of the Soil Survey of England and Wales. The results are interpreted as showing that in a general evaluation the farmers are accurately aware of the quality of their land, but they are less well informed as to its true suitability for specific uses. The comparison shows the potential importance of land suitability analysis to the farmers, especially at a time of changing economic pressures.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1111/j.1475-2743.1986.tb00671.x

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4

Digitale Medien

Supplementary feeding of forage to grazing dairy cows, 3. The effect of three daytime stocking rates on the performance of cows offered grass silage overnight (1986)

ROBERTS, D. J. ; LEAVER, J. D.

Oxford, UK : Blackwell Publishing Ltd

Grass and forage science 41 (1986), S. 0

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ISSN: 1365-2494

Quelle: Blackwell Publishing Journal Backfiles 1879-2005

Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft

Notizen: Over a 24-week period, three groups of dairy cows were continuously stocked at 8, 10 or 12 cows ha-1 between morning and afternoon milkings, and overnight were housed and offered grass silage ad libitum. Due to a prolonged drought, sward heights only averaged 4·1 cm.The increase in daytime stocking rate led to a decline in herbage intake, and increases in silage intake. At the highest stocking rate (12 cows ha-1), the silage intake failed to compensate for the reduced herbage intake. Consequently the total dry matter and estimated metabolizable energy intakes were lower than for the 8 and 10 cows ha-1 treatments. Milk yields and milk composition were not significantly affected by treatment but the 12 cows ha-1 stocking rate gave the lowest milk and milk solids yields.The utilized metabolizable energy (UME) on the grazed swards was greatest for the 10 cows ha-1 treatment. The sward cut to provide the silage had a UME level (GJ ha-1) 32% greater on average than the grazed swards during the same growth period. The total areas utilized for grazing and silage production for 8, 10 and 12 cows ha-1 were 0·240, 0·224 and 0·215 ha respectively. Fat and protein yields per unit area were greatest for the 10 cows ha-1 group.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1111/j.1365-2494.1986.tb01794.x

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5

Digitale Medien

Tenderness and Retail Display Characteristics of Beef Tenderloin Steaks Comparing Kidney Fat Removal Times Under Different Processing and Storage Systems (1986)

JOHNSON, D. D. ; WEIFFENBACH, S. T. ; WEST, R. L.

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 51 (1986), S. 0

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ISSN: 1750-3841

Quelle: Blackwell Publishing Journal Backfiles 1879-2005

Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung

Notizen: The effects of electrical stimulation, kidney fat removal time, tenderloin removal time, and storage and packaging treatment on tenderness and retail display characteristics of beef tenderloin steaks were studied. Electrical stimulation increased overall desirability scores on days 2 through 4 of retail display. Steaks from sides that had kidney and pelvic fat removed prior to chilling had higher Warner-Bratzler shear force values, darker muscle color and higher retail evaluations for overall desirability on days 2 through 4 of display than did steaks from conventionally dressed sides. Tenderloin steaks that were vacuum packaged and stored 14 days had higher bacterial counts, more uniform lean color and less visual purge in the retail package than did steaks retail displayed immediately after tenderloin removal.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb13823.x

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6

Digitale Medien

Thermal Transitions in Myosin-ANS Fluorescence and Gel Rigidity (1986)

WICKER, L. ; LANIER, T. C. ; HAMANN, D. D. ; [weitere]

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 51 (1986), S. 0

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ISSN: 1750-3841

Quelle: Blackwell Publishing Journal Backfiles 1879-2005

Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung

Notizen: Thermal transitions (Tr) in myosin were monitored during constant rate heating with a thermal scanning rigidity monitor (TSRM) and a fluorescent probe, 1-anilino-naphthalene-8-sulfonate (ANS). The Tr values from fluorescent probe measurements were 37°C, 44°C, and 44°C for tilapia, rabbit, and chicken myosin-ANS, respectively. Three Tr values at 43°, 49°C, and 55°C were observed in TSRM measurements of tilapia myosin gelation, whereas a single Tr was observed in rabbit and chicken gelation at 48°C and 49°C, respecitvely. In tilapia myosin, KCl concentration and pH significantly influenced the TSRM but not the fluorescence thermograms. These results indicated that a prerequisite change occurred in the hydrophobic character of myosin just prior to the onset of gelation.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb13854.x

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7

Digitale Medien

Effect of Temperature on the Water Adsorption Isotherms of Sultana Raisins (1986)

SARAVACOS, G. D. ; TSIOURVAS, D. A. ; TSAMI, E.

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 51 (1986), S. 0

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ISSN: 1750-3841

Quelle: Blackwell Publishing Journal Backfiles 1879-2005

Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung

Notizen: The water adsorption isotherms of Sultana raisins were determined using the static method of saturated salt solutions at 20°, 25°, 30°, and 35°C. The equilibrium moisture content at water activities up to 0.70 decreased as the temperature was increased from 20° to 35°C. At higher water activities the moisture content increased sharply as the temperature was increased, resulting in crossing of the isotherm curves. This behavior is attributed to the increased solubility of fruit sugars at higher temperatures. The experimental data were fitted well with the 3-parameter GAB and Halsey equations, and best with the 5-parameter D'Arcy-Watt equation. The thermodynamic implications are discussed.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb11135.x

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8

Digitale Medien

Effect of Salt on the Thermal Stability of Storage Proteins from Fababean (Vicia Faba) (1986)

ARNTFIELD, S. D. ; MURRAY, E. D. ; ISMOND, M. A. H.

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 51 (1986), S. 0

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ISSN: 1750-3841

Quelle: Blackwell Publishing Journal Backfiles 1879-2005

Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung

Notizen: The influence of various salts on stability of proteins in a fababean protein isolate were examined using differential scanning calorimetry (DSC) to monitor denaturation temperatures (Td). The ability of some salts to increase Td values, or stabilize the protein, was described as a biphasic linear relationship. The two distinct phases were attributed to two established stabilization mechanisms, electrostatic interaction and preferential hydration. Ranking of salts in terms of ability to stabilize or destabilize fababean proteins followed the lyotropic series for both major structural proteins present in the isolate. In most salt environments responses of the two proteins, legumin and vicilin, were slightly different; these differences were attributed to differences in electrostatic profiles and response to water availability for the two proteins.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb11133.x

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9

Digitale Medien

A Computer Aided Method for the Rheological Characterization and Classification of Solid Food Materials (1986)

MILLER, B. D. F. ; PELEG, M. ; NORMAND, M. D. ; [weitere]

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 51 (1986), S. 0

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ISSN: 1750-3841

Quelle: Blackwell Publishing Journal Backfiles 1879-2005

Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung

Notizen: Selected solid food materials were characterized by a modified general Maxwell model in which the elements have predetermined and fixed relaxation times but their number continuously changes with the strain. The fit criterion for the model was its consistency with results obtained in independent tests (e.g. relaxation data at different strains). The properties of the model and the computer programs for the determination of its parameters were tested and evaluated by simulated stress-strain and stress-relaxation curves and by varying the assigned values of the relaxation times.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb10850.x

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10

Digitale Medien

Effects of Freeze-Thaw Abuse on the Viscosity and Gel-Forming Properties of Surimi from Two Species (1986)

KIM, B. Y. ; HAMANN, D. D. ; LANIER, T. C. ; [weitere]

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 51 (1986), S. 0

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ISSN: 1750-3841

Quelle: Blackwell Publishing Journal Backfiles 1879-2005

Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung

Notizen: The effects of cyclic freezing and thawing upon the quality of frozen surimi of two species were studied with respect to sol viscosity, sol rigidity changes during thermal processing and structural failure properties of the cooked gel. A torsion test, used to determine the strength of gels subjected to different thermal histories, revealed that increasing the number of freeze-thaw cycles reduced the strength and deformability of both sand trout and Alaska pollack surimis. Continuous monitoring of sol rigidity during thermal processing showed little changes in thermal transition temperatures caused by freeze-thaw abuse for either surimi but shifts occurred in overall rigidity levels. Particularly dramatic changes were induced in the Alaska pollack rigidity thermogram. The rigidity thermograms of sand trout and Alaska pollack were significantly different, as were their responses to freeze-thaw abuse and low temperature (4°C and 40°C) pretreatments.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb11206.x

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