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  • Elsevier  (87)
  • Blackwell Publishing Ltd  (18)
  • Wiley  (11)
  • Springer Nature  (3)
  • American Chemical Society (ACS)
  • Copernicus
  • 1995-1999  (118)
  • 1970-1974  (1)
  • 1
    Digitale Medien
    Digitale Medien
    Heating Rates of Peach Juice in an Agitated Jacketed Vessel (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Heat transfer characteristics were studied on clarified depectinized peach juices heated in an agitated jacketed vessel. Four types of agitators and several agitation rates were analyzed. Two equations were derived for the density and rheological behavior of peach juice based on the combined effects of temperature and soluble solids content. Overall and internal heat transfer coefficients were also determined. For each agitator, Nusselt number was statistically correlated as a function of the Reynolds and Prandtl numbers, and as the ratio of the fluid viscosity at the bulk temperature to the fluid viscosity at the wall temperature. The power number also correlated with the Reynolds, Froude, and time numbers.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15851.x
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  • 2
    Digitale Medien
    Digitale Medien
    Growth of migrating and non-migrating cryptophytes in thermally and chemically stratified experimental columns (1996)
    Oxford, UK : Blackwell Publishing Ltd
    Freshwater biology 35 (1996), S. 0 
    Details
    ISSN: 1365-2427
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Biologie
    Notizen: 〈list xml:id="l1" style="custom"〉1Growth rates of migrating and non-migrating populations of two strains of freshwater cryptophytes, CCAP 979/67 and 979/62, under different light and nutrient regimes were calculated from experiments conducted in laboratory columns which were thermally stratified. During the experiments, cellular carbon, nitrogen, phosphorus, carbohydrate and protein were also analysed. The intention was that the populations would become either phosphorus- or nitrogen-depleted following a period of growth.2In all experiments, populations of cryptophytes grew but growth appeared of short duration. In a phosphorus depletion experiment with Cryptomonas 979/67, there was a period of rapid growth starting on day 2 and finishing on day 8, during which the estimated growth rate was c. 0.9 div. day-1. In a nitrogen depletion experiment, the period of rapid growth of C. 979/67 lasted only for 2–3 days with a growth rate of c. 0.85 div. day-1.3In a phosphorus depletion experiment with C. 979/62, the onset of a period of rapid growth coincided with the commencement of diel vertical migration. The highest growth rate was estimated as c. 1.0 div. day-1. In a nitrogen depletion experiment, C. 979/62 did not migrate and attained a growth rate of only 0.28 div. day-1.4For C. 979/67 the highest observed growth rate was lower than the maximum potential growth rate of 1.38 div. day-1 estimated in batch culture. For C. 979/62 the maximum growth rate in the column was similar to the maximum potential growth rate of 0.87 div. day-1 in batch culture experiments.5The results suggest that some migrating cryptophytes under favourable conditions in stratified water columns can attain high growth rates supporting the hypothesis of Raven & Richardson (1984) that, based on cost-benefit analysis, diel vertical migrations could increase the growth rate of flagellates. Such growth appears of short duration and its ecological importance still requires further verification.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2427.1996.tb01771.x
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  • 3
    Digitale Medien
    Digitale Medien
    Past vegetation changes in the Brazilian Pantanal arboreal–grassy savanna ecotone by using carbon isotopes in the soil organic matter (1995)
    Oxford, UK : Blackwell Publishing Ltd
    Global change biology 1 (1995), S. 0 
    Details
    ISSN: 1365-2486
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Biologie , Energietechnik , Geographie
    Notizen: Measurements of the organic carbon inventory, its stable isotopic composition and radiocarbon content were used to deduce vegetation history from two soil profiles in arboreal and grassy savanna ecotones in the Brazilian Pantanal. The Pantanal is a large floodplain area with grass-dominated lowlands subject to seasonal flooding, and arboreal savanna uplands which are only rarely flooded. Organic carbon inventories were lower in the grassy savanna site than in the upland arboreal savanna site, with carbon decreasing exponentially with depth from the surface in both profiles. Changes in 13C of soil organic matter (SOM) with depth differed markedly between the two sites. Differences in surface SOM 13C values reflect the change from C3 to C4 plants between the sites, as confirmed by measurements of 13C of vegetation and the soil surface along a transect between the upland closed-canopy forest and lowland grassy savanna. Changes of 13C in SOM with depth at both sites are larger than the 3–4 per mil increases expected from fractionation associated with organic matter decomposition. We interpret these as recording past changes in the relative abundance of C3 and C4 plants at these sites. Mass balances with 14C and 13C suggest that past vegetational changes from C3 to C4 plants in the grassy savanna, and in the deeper part of the arboreal savanna, occurred between 4600 and 11 400 BP, when major climatic changes were also observed in several places of the South American Continent. The change from C4 to C3, observed only in the upper part of the arboreal savanna, was much more recent (1400 BP), and was probably caused by a local change in the flooding regime.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2486.1995.tb00018.x
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  • 4
    Digitale Medien
    Digitale Medien
    Viscoelastic Characterization of Surimi Gel: Effects of Setting and Starch (1996)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 61 (1996), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Rheological properties of Alaska pollock surimi gels were affected by setting and addition of corn starch. Setting increased (p 〈 0.05) both elastic and loss moduli of gel in the absence of starch. However, in the presence of corn starch, setting decreased (p 〈 0.05) the elastic and loss moduli of the gels. In stress relaxation, the residual forces increased from 37.1 Newton (N) (nonsetting) to 51.8N (setting) in the absence of starch. However, in the presence of starch, the residual force decreased from 49.1N (nonsetting) to 39.0N (setting) which indicated an antagonistic effect between corn starch and setting. A Maxwell model was useful to quantify relaxation behavior of surimi gel and to evaluate the effects of changes in processing conditions.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1996.tb10894.x
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  • 5
    Digitale Medien
    Digitale Medien
    Viscoelastic Properties of Reduced-fat and Full-fat Cheddar Cheeses (1996)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 61 (1996), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Viscoelastic properties of cheeses with and without 0.2% or 0.5% (w/w) lecithin were studied using oscillatory dynamic experiments and creep tests. Elastic and loss moduli of reduced-fat cheese with lecithin were greater (p 〈 0.01) than reduced-fat cheese without lecithin, but less (p 〈 0.01) than these values for full-fat cheese. In creep/recovery tests, the residual strain of full-fat cheese, reduced-fat cheese with 0.5% or 0.2% lecithin, and reduced-fat cheese without lecithin were 7.8, 7.9, 8.1, and 15.4%, respectively. There was good agreement in terms of compliance behavior of the four types of cheese between experimental data and prediction by the generalized Kelvin model with six elements.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1996.tb12210.x
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  • 6
    Digitale Medien
    Digitale Medien
    Viscoelastic Properties of Xanthan Gels Interacting with Cations (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Viscoelastic properties of gels were greatly affected by xanthan gum concentration and types of cations. The storage moduli (G'), measured at 1.0 Hz, were 8.3, 10, and 2700 Pa for xanthan gels at 0.5% polymer concentration and 37, 42, and 13000 Pa for xanthan gels at 1.0% polymer concentration in the presence of Na+, Ca2+, or Fe3+, respectively. The elastic recovery was 27.9, 61.6, and 66.3% for 0.5% xanthan gels, and 38.5, 22.5, and 69.1% for 1.0% xanthan gels, in the presence of Na+, Ca2+, or Fe3+, respectively. The generalized Kelvin model simulated creep compliance and ferric ion was an excellent crosslinker for a rigid, firm gel.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1997.tb12227.x
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  • 7
    Digitale Medien
    Digitale Medien
    High Hydrostatic Pressure as a Hurdle for Zygosaccharomyces bailii Inactivation (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The combined effects of high hydrostatic pressure (HHP, 172, 345, 517 or 689 MPa), duration of HHP treatment (0, 2, 4, or 10 min), water activity (aw 0.98 or 0.95), and potassium sorbate (PS) concentration (0 or 1000 ppm) on Zygosaccharomyces bailii inactivation were evaluated at pH 3.5 and 21°C in laboratory model systems. Inactivation of the initial inoculum (≅ 1.0 times; 105 CFU/mL) occurred when the pressure was 689 MPa regardless of aw PS or duration of treatment. Lower pressure was required for Z. bailii inactivation in the presence of PS.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1997.tb15471.x
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  • 8
    Digitale Medien
    Digitale Medien
    Polyphenoloxidase Activity and Color of Blanched and High Hydrostatic Pressure Treated Banana Puree (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The effects of blanching and high hydrostatic pressure (HHP) treatments on natural flora evolution, polyphenoloxidase (PPO) activity and color of banana puree adjusted to pH 3.4 and water activity (aw) of 0.97 were evaluated during 15 days storage at 25°C. Standard plate as well as yeast and mold counts of HHP treated purees were 〈10 CFU/g throughout storage. Blanching time was found to affect (P〈0.05) puree color. HHP treatments retained the initial color of the banana purees. Longer browning induction times and slower browning rates were observed when a longer blanching time was combined with a 689 MPa pressure treatment. A residual PPO activity 〈 5% was observed in the puree when a 7 min blanch was followed by HHP treatment at 689 MPa for 10 min.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb09857.x
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  • 9
    Digitale Medien
    Digitale Medien
    Rheology of Full-fat and Low-fat Cheddar Cheeses as Related to Type of Fat Mimetic (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Cheeses with 60% reduced fat were prepared with three fat mimetics and viscoelasticity was studied. Storage and loss moduli of low-fat cheeses made with a carbohydrate-based fat mimetic were greater (p 〈 0.05) than those of low-fat cheeses made with two protein-based fat mimetics or low-fat control cheese, but smaller (p 〈 0.05) than the storage and loss moduli of full-fat cheese. A six-element Kelvin model properly predicted the creep compliance for the full-fat cheese and the low-fat cheeses made with or without fat mimetics. Low-fat cheese made with a carbohydrate-based fat mimetic had a network structure more similar to full-fat cheese than the low-fat control or samples made with protein-based fat mimetics.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1997.tb15449.x
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  • 10
    Digitale Medien
    Digitale Medien
    High Pressure Treatment of Milk and Effects on Microbiological and Sensory Quality of Cheddar Cheese (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The effect of cycled high pressure treatment of milk on the yield, sensory, and microbiological quality of Cheddar cheese was investigated. Cheddar cheeses were made from pasteurized, raw, or pressure treated milk according to traditional methods. Flavor scores from trained dairy judges were not different for pasteurized and pressurized milk cheeses (P≤0.05). Percent moisture and wet weight yields of pressure treated milk cheeses were higher than pasteurized or raw milk cheeses (P≤0.05). Microbiological quality of pressurized milk cheeses was comparable to pasteurized milk cheeses. Texture defects were present in pressurized milk cheeses and were attributed to excess moisture. High pressure treatment of milk shows promise as an alternative to heat pasteurization prior to cheesemaking.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1997.tb15468.x
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