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  • 1
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 60 (1995), 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: Muscle gels (10% protein) and myofibril gels (8% protein) were prepared at pH 6.0 with 2% NaCl and a heating rate of 0.7°C/min. No difference in gel strength occurred between stretched and cold-shortened muscles, but cooking loss was lower for stretched muscle. Stretched muscle sarcomeres were longer than those of cold-shortened muscle. The myofibril fraction from stretched muscle had higher gel strength, viscosity index, elasticity, and lower cooking loss than that from cold-shortened muscle. These results suggest that the contractile state of the muscle affects protein binding and water binding of the myofibrillar fraction.
    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: Pale, soft, exudative (PSE), normal, and dark, firm, dry (DFD) pork was held 7 days at 4°C under light or dark then color was evaluated instrumentally and visually. Change in reflectance (R630-R580) was used to estimate color changes due to oxymyoglobin. PSE pork was lighter (high L*) than normal and DFD pork, but did not change over time. An increase in a* and R630-R580 occurred the first day for normal and DFD, but not for PSE samples. A subsequent increase in hue angle and decrease in R630-R580 (loss of redness) occurred in PSE and normal, but not in DFD samples. Changes in hue angle and R630-R580 were more rapid in PSE than in normal samples. Light exposure accelerated all changes except L*. Visual redness inversely correlated with L* value.
    Type of Medium: Electronic Resource
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  • 3
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), 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: Consumers (n=556) rated pink color, wet/dry appearance, overall acceptability and purchase intent of normal, pale, soft and exudative (PSE), and dark, firm and dry (DFD) pork loin slices in PVC packages in five retail supermarkets. DFD samples appeared driest and PSE samples appeared wettest. Samples in the higher ranked two purchase intent categories appeared more wet than those in the lower three categories. The pinker PSE samples and all DFD samples were in the higher ranked purchase intent categories. Purchase intent generally paralleled overall acceptability; however, prediction equations indicated that wet/dry appearance, color and overall acceptability all contributed to purchase intent decision depending on muscle condition.
    Type of Medium: Electronic Resource
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  • 4
    ISSN: 1573-2932
    Keywords: hydrologic models ; watershed models ; decision support system ; water management ; reservoir management ; electric power production ; water resources planning ; geographic information system
    Source: Springer Online Journal Archives 1860-2000
    Topics: Energy, Environment Protection, Nuclear Power Engineering
    Notes: Abstract The Modular Modeling System (MMS) is an integrated system of computer software that is being developed to provide the research and operational framework needed to support development, testing, and evaluation of physical-process algorithms, and to facilitate integration of user-selected sets of algorithms into operational physical-process models. MMS uses a module library that contains compatible modules for simulating a variety of water, energy, and biogeochemical processes. A model is created by selectively linking modules from the library using MMS model-building tools. A geographic information system (GIS) interface also is being developed for MMS to support a variety of GIS tools for use in characterizing and parameterizing topographic, hydrologic, and ecosystem features, visualizing spatially and temporally distributed model parameters and variables, and analyzing and validating model results. MMS is being coupled with the Power Reservoir System Model (PRSYM) to provide a database-centered decision support system for making complex operational decisions on multipurpose reservoir systems and watersheds. The U.S. Geological Survey and the Bureau of Reclamation are working collaboratively on a project titled the Watershed Modeling Systems Initiative to develop and apply the coupled MMS — PRSYM models to the San Juan River basin in Colorado, New Mexico, Arizona, and Utah.
    Type of Medium: Electronic Resource
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  • 5
    Publication Date: 1996-07-01
    Print ISSN: 0049-6979
    Electronic ISSN: 1573-2932
    Topics: Energy, Environment Protection, Nuclear Power Engineering
    Published by Springer
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