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  • 1
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    The @journal of eukaryotic microbiology 43 (1996), S. 0 
    ISSN: 1550-7408
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Type of Medium: Electronic Resource
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  • 2
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Progressive freeze-concentration was effectively applied to concentrate glucose in a model solution. Effective partition constants of the solute between the liquid and solid phases were determined experimentally. The constant was strongly dependent on the stirring rate at the ice front and the advance rate of the ice front. Increasing stirring rate and reduced rate of advance lowered the effective partition constant: an improvement in freeze concentration performance. A concentration polarization model was useful to describe the effects of the operating conditions on the effective partition constant.
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  • 3
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Papers in regional science 51 (1983), S. 0 
    ISSN: 1435-5957
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Geography , Economics
    Type of Medium: Electronic Resource
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  • 4
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Papers in regional science 75 (1996), S. 0 
    ISSN: 1435-5957
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Geography , Economics
    Notes: Japan National Railways went private in 1987, the first of many national railways to do so, and the Japanese experience could provide lessons to other nations. This paper evaluates the effects of Japan National Railways' Privatization on labor productivity and employment in the passenger sectors. The main data was obtained from the Annual Rail Statistics of both the Ministry of Transport and Japan National Railways. Quantitative methods such as labor productivity models were used to evaluate the effects of privatization. Large private railways, which are considered the most efficient railways in Japan, are often compared to privatized Japan Railways. Major findings are as follows: First, Japan Railways still have 20% more employees than large private railways. Second, current productivity differences between Japan Railways and large private railways appear in station and maintenance activities. Third, reduction in employment during the transitional periods of privatization greatly contributed to increases in the productivity of Japan Railways. Fourth, it is not clear whether or not productivity differences among regional Japan Railways have been decreasing since privatization. Finally, the effect of privatization on productivity growth was about 29%. Moreover, even if productivity increases, safety is not compromised, with serious accidents clearly being unrelated to productivity growth.
    Type of Medium: Electronic Resource
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  • 5
    ISSN: 1365-2109
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Hatching rates and hatching times (50% hatch) of red sea bream, Pagrus major (Temminck & Schlegel), eggs in culture media that were prepared to dilute rotifer Brachionus plicatilis Muller extract at 4000-, 6000-. 8000- and 10 000-fold with artificial sea water (σ15, = 24.0) were investigated. Although differences in hatching rate between the culture media and control artificial sea water were negligible, hatching time was significantly shorter in media at 4000- and 6000-fold dilutions than in media at 8000- and 10 000-fold dilutions and in the control artificial sea water, when the eggs immediately post spawning were incubated. The hatching rates of eggs at three developmental stages, immediately post-spawning, gastrula stage and heart-beat initiation stage, incubated respectively in the medium at 6000-fold dilution and the control, did not differ either, yet the hatching times at each egg stage in the medium were significantly shorter than that in the control. These results suggest that hatching enzyme secretion from the hatching glands is promoted to perceive chemical stimuli in the water-soluble fraction of rotifer extract via the embryo's chemoreceptors, from the heart-beat initiation stage to immediately before hatching, thus shortening the hatching time.
    Type of Medium: Electronic Resource
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  • 6
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Plant breeding 114 (1995), S. 0 
    ISSN: 1439-0523
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Gel-electrophoretic analyses detected polymorphism of two waxy (Wx) proteins, Wx-Al and Wx-Bl, in 334 accessions of the emmer group of tetraploid wheat, Triticum dicoccoides, T. dicoccum and T. durum. The null allele for the Wx-Al protein (Wx-Alb) was found in one accession of T. dicoccoides and seven of T. dicoccum, but it was not present in those T. durum accessions analysed. The null allele for the Wx-Bl protein (Wx-Blb) did not occur in three emmer-wheat species. Wx-Al and Wx-Bl proteins showing alteration in mobility in SDS-PAGE gel or in isoelectric points were found in five accessions and considered to be the products of new alleles, Wx-Ald, Wx-Ale and/or Wx-Bld. Densitometric analysis of Wx protein bands revealed that Wx-Al was present in smaller amounts than Wx-B1 in almost all accessions.
    Type of Medium: Electronic Resource
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  • 7
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), S. 0 
    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 heat-induced gelation of hen's egg yolk low density lipoprotein (LDL) dispersion (3.5%) was studied in comparison with ovalbumin (OV) and bovine serum albumin (BSA). Stable gels of both OV and BSA were formed only at the narrow pH regions, but LDL gels obtained at every pH between 4 and 9 were stable. The presence of large amounts of salts decreased the rigidity of both OV and BSA gels, especially on the acid side of the isoelectric point of the proteins, but did not affect that of LDL gels at every pH tested. The results indicated that the heat-induced LDL gels were more stable than those of OV and BSA under various environmental conditions.
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  • 8
    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 applicability of four heat conduction models to heterogeneous materials was examined for defatted soy protein curd with various water contents. Only the series model was applicable to both frozen and unfrozen soy protein curds. The “intrinsic” thermal conductivity of wet soy protein was determined on the basis of the series model to be 0.300 W/m·K for unfrozen curd and 0.488 W/m·K for frozen curd. By using the series model and the “intrinsic” thermal conductivity values of soy protein, the effective thermal conductivity of fat-containing soybean curd, unfrozen or frozen, was predicted satisfactorily. The “intrinsic” thermal conductivity values of wet soy protein were independent of temperature in the ranges from 0° to 20°C and from −5° to −20°C.
    Type of Medium: Electronic Resource
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  • 9
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), S. 0 
    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 effect of Japanese green tea extract and various phenolic components of green tea on nitrosamine formation in vitro were investigated. We found that green tea extract seems to enhance the nitrosation of four secondary amines under acidic conditions; however, there exists an optimum concentration for the catalytic effect on nitrosamine forma ion. Among various polyphenols in Japanese green tea, only catechins catalyze nitrosamine formation, while pyrocatechol, pyrogallol, and gallic acid inhibit the reaction. No significant effect on the nitrosation reaction could be observed in the presence of either flavonols or flavones.
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  • 10
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
    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 ovalbumin denaturation induced by Maillard reaction with glucose was investigated by immunochemical methods. The storage for either 2 or 10 days at 50°C and 65% relative humidity decreased the maximum immunoprecipitation to 90 and 80% of that by native protein, respectively. Ten day-stored ovalbumin was separated into two fractions with antigenicity (fr-II) and without (fr-I) by the immunoaffinity chromatography of antiovalbumin-coupled Sepharose 4B. The circular dichroism (CD) analysis showed that fr-II, containing amino groups in almost the same amount as fr-I, retained a large amount of ordered structure. Ovalbumin molecules were presumably not denatured by only the modification of amino groups with glucose in an early stage of Maillard reaction.
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