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  • 1
    Electronic Resource
    Electronic Resource
    Applications of Maleic and Fumaric Acids and Their Salts in the Textile Industry. (1921)
    s.l. : American Chemical Society
    Industrial & engineering chemistry 13 (1921), S. 410-413 
    Details
    ISSN: 1520-5045
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/ie50137a014
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  • 2
    Electronic Resource
    Electronic Resource
    Storage, Functional and Processing Characteristics of Pre- and Postrigor Beef Preblends for Wiener Production (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), 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: Pre- and postrigor coarse ground beef was preblended with either salt, salt plus antioxidants or salt plus nitrite and stored for an extended period of time at 2°C. Although prerigor preblends had a lower pH and more salt-extractable protein, smokehouse yields for pre- and postrigor wiener batters were similar. Wieners prepared from prerigor raw materials were generally more acceptable in appearance, flavor and juiciness and more desirable than wieners prepared from postrigor raw materials. Desirable sausage making qualities of prerigor beef raw material can be maintained by pre-blending raw material with 3% salt plus 60 ppm nitrite, packaging preblends to minimize exposure to air and storing at 2°C for up to 28 days. Addition of a mixture of butylated hydroxyanisole, butylated hydroxytoluene and citric acid to the preblend had no effect on functional quality of the raw materials.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb10084.x
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  • 3
    Electronic Resource
    Electronic Resource
    Processing, Microbial and Sensory Characteristics of Cooler and Freezer Stored Hot-Boned Beef (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), 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: Weiners were prepared from preblended hot-boned (prerigor) beef raw materials stored up to 21 days at 2°C and up to 28 days at -10°C. The addition of salt was necessary for maintenance of desirable sausage-making characteristics of hot-boned beef stored at 2°C for 7 days. The addition of salt for the maintenance of desirable functional properties does not appear to be necessary, if the prerigor materials are stored at freezer temperatures (-10°C). Flavor problems may develop in products from preblended raw materials stored at -10°C beyond 14 days postmortem.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb15361.x
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  • 4
    Electronic Resource
    Electronic Resource
    Effects of Emulsions, Particle Size and Levels of Added Water on the Acceptability of Smoked Sausage (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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: Batches of smoked sausage were made with 0 and 10% emulsion, ground to two particle sizes (6.5 and 13.0 mm) and mixed with 0, 10 and 20% added water in a factorial arrangement of treatments. The cooked sausages were held under refrigeration for five days, then heated and served to a trained sausage panel. The addition of emulsions to coarse ground sausage eliminated the significant effect of grind size on total shrinkage. Tenderness and juiciness scores and overall yields increased as the amount of added water increased to 10%; however, there were no further increases in these factors as the amount of added water was increased to 20%.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb13257.x
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  • 5
    Electronic Resource
    Electronic Resource
    Effect of Processing Variables on the Microbial, Physical and Sensory Characteristics of Pork Sausage (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: A randomized block design with a 4 × 3 × 5 factorial arrangement of treatments involving four fat levels, three grinding systems and five storage periods was utilized to determine the effects of processing variables on microbial, physical and sensory characteristics of pork sausage. In general, microbial numbers decreased as the level of fat increased and increased with reduced particle size and time in storage. The surface color became lighter and less red with increasing levels of fat and time in storage. Higher cook yields (%) were associated with higher degrees of maceration while lower yields were observed for sausage manufactured to contain high levels of fat (40 and 45%). Length of storage had the greatest effect on the desirable sensory characteristics of the product. An optimum processing system was postulated from the results of the study.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14809.x
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  • 6
    Electronic Resource
    Electronic Resource
    Optimization of the experimental resolution for small-angle scattering (1984)
    Copenhagen : International Union of Crystallography (IUCr)
    Applied crystallography online 17 (1984), S. 249-256 
    Details
    ISSN: 1600-5767
    Source: Crystallography Journals Online : IUCR Backfile Archive 1948-2001
    Topics: Geosciences , Physics
    Notes: The instrumental optimization conditions for most small-angle scattering experiments in which the data are azimuthally symmetric require that the scattered flight path be equal to the incident flight path. This is in contrast to a recent analysis which shows that under some conditions the incident and scattered flight paths are in a ratio of two to one. The equal flight-path condition is also valid for experiments measuring sharp (Bragg-like) peaks, or where the intensity is required at specific scattering vectors, as in low-angle diffraction of ordered or semiordered systems. The implications of the optimization conditions on the resolution and count rates at the detector are discussed for both types of experiment, and the dependence of the resolution on the spectrometer geometry is considered.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1107/S0021889884011468
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  • 7
    Electronic Resource
    Electronic Resource
    A rotating-crystal pulse shaper for use on a pulsed neutron source (1983)
    Copenhagen : International Union of Crystallography (IUCr)
    Applied crystallography online 16 (1983), S. 363-369 
    Details
    ISSN: 1600-5767
    Source: Crystallography Journals Online : IUCR Backfile Archive 1948-2001
    Topics: Geosciences , Physics
    Notes: A pulse-shortening device is described for use on pulsed thermal-neutron sources. The device employs rotating single crystals and has applications in the design of high-resolution cold-neutron spectrometers.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1107/S0021889883010638
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  • 8
    Electronic Resource
    Electronic Resource
    Small-angle scattering at a pulsed neutron source: comparison with a steady-state reactor (1982)
    Copenhagen : International Union of Crystallography (IUCr)
    Applied crystallography online 15 (1982), S. 443-448 
    Details
    ISSN: 1600-5767
    Source: Crystallography Journals Online : IUCR Backfile Archive 1948-2001
    Topics: Geosciences , Physics
    Notes: A time-of-flight small-angle diffractometer employing seven tapered collimator elements and a two-dimensional gas proportional counter was successfully utilized to collect small-angle scattering data from a solution sample of the lipid salt cetylpyridinium chloride, C21H38N+.Cl−, at the Argonne National Laboratory prototype pulsed spallation neutron source, ZING-P′. Comparison of the small-angle scattering observed from the same compound at the University of Missouri Research Reactor corroborated the ZING-P′ results. The results are used to compare the neutron flux available from the ZING-P′ source relative to the well characterized University of Missouri source. Calculations based on experimentally determined parameters indicated the time-averaged rate of detected neutrons at the ZING-P′ pulsed spallation source to have been at least 33% higher than the steady-state count rate from the same sample. Differences between time-of-flight techniques and conventional steady-state techniques are discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1107/S0021889882012333
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  • 9
    Electronic Resource
    Electronic Resource
    Chemical, Physical and Sensory Attributes of Pre- and Post-Chill Processed Hams and Bellies (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Hams and bellies from 4 control carcasses and 12 conditioned carcasses were evaluated to determine the physical, chemical and sensory characteristics of pre- and post-chill processed hams and bellies. Processing yields, chemical analyses and sensory characteristics of the hams were not significantly affected by processing treatment. Final yields for the control, post-chill bellies were higher (P 〈 0.05) than those for pre-chill bellies. Except for differences in crispness, no differences in sensory attributes were noted for cooked bacon strips. Overall, hams and bellies from conditioned carcasses were comparable to cold processed hams and bellies in each variable evaluated in the study.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb05114.x
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  • 10
    Electronic Resource
    Electronic Resource
    Effects of Particle Size, Casing Diameter, and Addition of Emulsions and Residual Nitrite on Quality Attributes of Cooked Salami (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), 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: Cooked salami was manufactured from raw materials of two particle sizes (6.5 and 13.0 mm) with and without the addition of 25% meat batter, and stuffed into two sizes of casings (64 and 90 mm). A fourth variable, three levels of added nitrite (110, 220, and 440 ppm) was also included in the experimental design. Increasing the particle size and casing diameter resulted in less shrinkage and a firmer product. The use of 25% added meat batter reduced shrinkage but made a softer product upon heat processing than without meat batter added. Neither sensory nor textural properties were significantly influenced (p 〈 0.05) by the level of nitrite added. Levels of residual nitrite decreased upon storage of the product up to 14 days.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb15362.x
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