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  • 1985-1989  (27)
  • 1940-1944  (1)
  • 1
    Electronic Resource
    Electronic Resource
    Boron-nitrogen compounds. 113. Boron-halogenated pyrazaboles (1987)
    s.l. : American Chemical Society
    Inorganic chemistry 26 (1987), S. 2310-2317 
    Details
    ISSN: 1520-510X
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/ic00261a029
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  • 2
    Electronic Resource
    Electronic Resource
    Ultrasonic measurement of the surface area of porous materials (1988)
    [S.l.] : American Institute of Physics (AIP)
    Journal of Applied Physics 63 (1988), S. 4372-4376 
    Details
    ISSN: 1089-7550
    Source: AIP Digital Archive
    Topics: Physics
    Notes: We have developed a technique to measure the amount of gas adsorbed on a porous solid using ultrasonic velocity measurements. This allows us to determine both the specific surface area and the porosity of the material. The technique has several advantages over conventional methods of determining absorption isotherms. No calibrated volumes or delicate balances are needed; the only measurements being of gas pressure and sound velocity. There is no need to know the mass of the sample or the dead volume of its container. Continuous and automatic measurements are possible, both during adsorption and desorption. We have demonstrated the usefulness and accuracy of this technique for two samples with very different surface areas (about 100 and 3 m2/g). In both cases, the results agree well with conventional volumetric measurements.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1063/1.340179
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  • 3
    Electronic Resource
    Electronic Resource
    Evaluation methods and evaporation conditions for low-resistivity contacts on high Tc superconductors (1989)
    [S.l.] : American Institute of Physics (AIP)
    Journal of Applied Physics 66 (1989), S. 5514-5517 
    Details
    ISSN: 1089-7550
    Source: AIP Digital Archive
    Topics: Physics
    Notes: Low-resistivity contacts to bulk high Tc superconductors have been prepared by resistive evaporation with values of ρs(Ω cm2) as low as 10−10 (77 K) for Ag/YBaCuO, 10−9 (77 K) for Ag/TlPbBaCaCuO, and 10−7 (60 K) for Ag/BiCaSrCuO. ρs has been found to be improved by increasing the length of a preevaporation step. This effect has been further investigated by secondary ion-mass spectrometry analysis on several Ag/Si samples. Both three-terminal and four-terminal methods have been used to determine ρs; the three-terminal method shows less dependency on the sample/contact geometry for measurements taken above Tc.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1063/1.343704
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  • 4
    Electronic Resource
    Electronic Resource
    Processing Corn Distillers’ Grains to Improve Flavor: Storage Stability in Corn-Soy-Milk Blends (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 53 (1988), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Fermentation flavors of corn distillers’ grains (CDG) were removed more completely by extraction with hexane:ethanol (82:18 v/v) azeotrope (HEA) than with hexane (H). Desolventizing included air drying followed by heating to 101°C for 10 min with agitated steam injection. Enriched corn-soy-milk (CSM) blends were formulated with up to 10% HEA- or H-extracted CDG. Color was slightly darker in CSM with CDG. Initial flavor of CSM with up to 7.5% HEA-extracted CDG did not differ significantly from standard CSM. After storage at 25° to 49°C, flavor and lipid stability was satisfactory in CSM with up to 7.5% extracted CDG.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1988.tb07747.x
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  • 5
    Electronic Resource
    Electronic Resource
    Lipoxygenase lsoenzymes in Soybeans: Effects on Crude Oil Quality (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 52 (1987), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Crude oils prepared from tempered or untempered Amsoy, Calland, and lipoxygenase-1 null soybeans were stored under accelerated conditions and examined for peroxide value and sensory characteristics. Activity of three lipoxygenase isoenzymes was reduced by two of three tempering methods; steaming under pressure was most effective. However, with the exception of pressure steam-tempered Calland beans, lipoxygenase was not completely inactivated. Peroxide values of stored oils were significantly higher than those of oils that were not stored. Cultivar differences were observed. Flavor scores for crude oils from tempered beans were not markedly different. Grassy/hay and roasted flavors were more predominant in oils from tempered than untempered beans. Tempering procedures had more effect on quality of crude soybean oils than cultivar.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb14264.x
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  • 6
    Electronic Resource
    Electronic Resource
    Millet Processing for Improved Stability and Nutritional Quality Without Functionality Changes (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 52 (1987), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Whole millet adjusted to 15% moisture was gradually heated to 97°C over 12 min by passing through a steam-jacketed paddle conveyer to inactive lipid enzymes. Both processed and unprocessed millet were milled to 50% and 80% extraction flours. The 80% flour contained germ fractions, which resulted in much higher protein, lipid, thiamine, riboflavin, niacin, iron, zinc, available lysine, and protein efficiency ratios than the 50% flour. After 49°C storage, peroxide and fat acidity values were lower and flavor scores higher for processed than for unprocessed millet flours. No differences between processed and unprocessed flours were found in birefringence, water absorption and solubility, viscoamylograph values, or in their use in several traditional foods.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb06623.x
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  • 7
    Electronic Resource
    Electronic Resource
    Storage Stability of Soybean Oil-Based Salad Dressings: Effects of Antioxidants and Hydrogenation (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 51 (1986), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Flavor deterioration of salad dressings was investigated to determine the effect of hydrogenation of the oil, additives and storage conditions. Flavor quality tests were developed and correlated with gas chromatographic analyses of volatile compounds in oils separated from the dressings. Hydrogenation of soybean oil with copper and nickel catalysts effectively increased the storage stability of salad dressings at 21°C but not at 32°C. The use of BHA as an antioxidant in the oil or EDTA as a metal inactivator in the starch base as well as nitrogen packaging were effective in prolonging the storage stability of salad dressings made with unhydrogenated soybean oil. Therefore, these additives or nitrogen packaging may provide economic substitutes for hydrogenation of soybean oil used in salad dressings.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb13916.x
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  • 8
    Electronic Resource
    Electronic Resource
    Preparation and Evaluation of Supercritical Carbon Dioxide Defatted Soybean Flakes (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 51 (1986), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Full-fat soybean flakes were extracted with supercritical carbon dioxide (SC-CO2) at pressures of 10,600–12,400 psi, temperatures from 80–100°C, and moisture levels of 5–13.5%. Conditions could be selected to produce defatted soybean meals with nitrogen solubility indices greater than 70% and flavor scores greater than 6.5 on a scale of 1 to 10 (1 = strong and 10 = bland). The usual grassy-beany and bitter flavors of hexane-defatted soybean flours were only minimally detectable in the optimally SC-CO2-extracted materials. Bland, defatted soybean meal prepared by SC-CO2 extraction was further processed into high-quality protein concentrates and isolates that were stable when stored under adverse conditions.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb13885.x
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  • 9
    Electronic Resource
    Electronic Resource
    Tricalcium Phosphate-Soybean Oil in Fortified Processed Cereals to Suppress Insects, Dusting, and Separation (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), S. 0 
    Details
    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 2% tricalcium phosphate (TCP) in Soy-Fortified Bulgur (SFB), Soy-Fortified Cornmeal (SFCM), and Soy-Fortified Sorghum Grits (SFSG) was investigated. Excessive dusting was reduced and separation eliminated when 1% soybean oil was included with TCP. Oil addition also allowed vitamin enrichment of coarse, granular cereal and soy products without separation. TCP-oil treatment suppressed Tribolium castaneum, Rhyzopertha domestica, Lasioderma serricorne, and Ephestia cautella, although less effectively than TCP alone. After storage for 6 months at 37°C or 12 months at 25°C, the TCP-oil treatment decreased peroxide values in SFB and increased fat acidity values in SFSG, but effected no substantial changes in vitamin A retention or flavor scores.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb13320.x
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  • 10
    Electronic Resource
    Electronic Resource
    Agroforestry pathways for the intensification of shifting cultivation (1986)
    Springer
    Agroforestry systems 4 (1986), S. 39-54 
    Details
    ISSN: 1572-9680
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Abstract As a system of land use which entails the deliberate association of trees with herbaceous field crops in time, shifting cultivation is one of the most ancient, widespread and, until recently, ecologically stable forms of agroforestry. However, under pressure of population and competing uses for land and labour, traditional swidden systems have been observed historically to undergo more or less predictable processes of intensification. Since shifting cultivation is an indigenous form of agroforestry, scientific agroforestry is not, strictly speaking, an ‘alternative’ to shifting cultivation, but rather a systematic approach to the recombination of its basic elements into more intensive, sustainable and politically viable forms of land use, whenever pressures signal the need for change in traditional swidden systems. Different agroforestry options open up from different stages of intensification in swidden systems. A review of evolutionary typologies of shifting cultivation gives rise to a framework for the identification of agroforestry interventions and development pathways appropriate to specific systems. technological proposals are limited to a short list of the most promising agroforestry interventions in ‘main sequence’ swidden systems. These include ‘integral taungya’, economically and biologically enriched fallows, variations on the “alley cropping” theme, and various tree crop alternatives to annual cropping systems. Examples and quantitative data are cited to substantiate the main hypotheses behind the proposals.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01834701
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