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  • Articles  (90)
  • Blackwell Publishing Ltd  (47)
  • Springer Nature  (43)
  • 1980-1984  (90)
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  • Articles  (90)
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  • 11
    Electronic Resource
    Electronic Resource
    REPLY TO the preceding Discussion by Mark A. Nelson of “Seepage from Oilfield Brine Disposal Ponds in Utah” (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Ground water 21 (1983), S. 0 
    Details
    ISSN: 1745-6584
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Energy, Environment Protection, Nuclear Power Engineering , Geosciences
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-6584.1983.tb00771.x
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  • 12
    Electronic Resource
    Electronic Resource
    ANTIMICROBIAL PROPERTIES OF LAURICIDIN IN MECHANICALLY DEBONED CHICKEN, MINCED FISH AND CHICKEN SAUSAGE (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 4 (1982), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Aerobic plate counts on Plate Count Agar at 25°C were used to determine the time required to reach a microbial spoilage level of 1.0 × 107 C.F.U./g, for mechanically deboned chicken meat, minced fish and chicken sausage stored at 2°C. The storage times were 5, 8 and 9 days, respectively. Addition of citric acid (0.2%), ascorbic acid (0.2%) or lauricidin (250 ppm) alone extended the shelf-life by 0–2 days. The combination of lauricidin and citric acid or lauricidin and ascorbic acid extended the time required to reach a microbial spoilage level for mechanically deboned chicken meat by as much as 7 days, minced fish by as much 4 days and chicken sausage by 8 days.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1982.tb00442.x
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  • 13
    Electronic Resource
    Electronic Resource
    Seepage from Oilfield Brine Disposal Ponds in Utah (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Ground water 21 (1983), S. 0 
    Details
    ISSN: 1745-6584
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Energy, Environment Protection, Nuclear Power Engineering , Geosciences
    Notes: Significant amounts of brine produced in conjunction with oil well operations in the Greater Altamont-Bluebell field have been disposed of to surface impoundments. Mass balance calculations indicate that about 93% of this brine, a total of 4,430 acre-feet (5·45 × 106 m3) over the ten-year period studied, is lost through seepage, introducing a total salt load of 200 million pounds (90 × 106 kg) into the shallow aquifer system. Estimates of salt-water plume movement indicate that potential adverse economic impacts on irrigators and other water users in the Duchesne River Valley could reach hundreds of thousands of dollars. Lining of disposal ponds and increased use of injection wells will reduce future contamination. A monitoring program should be set up to determine actual levels of contamination of domestic and agricultural water supplies.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-6584.1983.tb00731.x
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  • 14
    Electronic Resource
    Electronic Resource
    SIMPLE ANALYTICAL SOLUTIONS FOR THE HP41CV PROGRAMMABLE CALCULATOR (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Ground water 22 (1984), S. 0 
    Details
    ISSN: 1745-6584
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Energy, Environment Protection, Nuclear Power Engineering , Geosciences
    Notes: Abstract. Two useful programs have been developed for the Hewlett Packard HP41CV programmable calculator. The THEIS program is designed to simulate a well pumping from a confined or unconfined aquifer. Drawdown, residual drawdown, t/t1 and t/r2 are calculated. The BOUN program is designed to solve for drawdown in a well pumping from an aquifer bounded by two parallel impermeable barriers. The programs can be used in aquifer pumping test design, pumping test analysis, and aquifer response predictions.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-6584.1984.tb01432.x
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  • 15
    Electronic Resource
    Electronic Resource
    Daylength change and leaf appearance in winter wheat (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Plant, cell & environment 3 (1980), S. 0 
    Details
    ISSN: 1365-3040
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: Abstract In the field successive leaves of winter wheat appear at a rate which varies because it depends strongly upon temperature. When plotted against ‘thermal time’, however (temperature accumulated above a fixed base of 0°C), leaf appearance was a strictly linear function of temperature. The mean rate of leaf appearance in thermal time, R′, was faster for a spring sowing than for an autumn sowing. The variation in R′ between sowings was better correlated with the rate at which daylength was changing when the plants emerged than with the mean daylength while leaves were appearing.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/1365-3040.ep11581834
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  • 16
    Electronic Resource
    Electronic Resource
    Movement of fluometuron and 36Cl− in soil under field conditions: computer simulations (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Weed research 22 (1982), S. 0 
    Details
    ISSN: 1365-3180
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: The movement of chloride ion and the movement and degradation of fluometuron in two soils of contrasting texture and structure was predicted with a simulation model which included terms for the degradation of fluometuron as a function of temperature and moisture. The simulated distributions of soil water, chloride ion and fluometuron were compared with the observations reported in a previous paper (Hance, Embling, Hill, Graham-Boyce & Nicholls, 1981), Soil waler contents and fluometuron distribution were simulated reasonably accurately. Movement of chloride to below 30 cm in both soils and degradation of fluometuron in the WRO sandy loam soil were not well simulated. The discrepancies between observed and predicted water contents and chloride distribution show the importance of measuring dynamic as well as static water properties. Therefore refined simulation models may need to account for pore continuity, soil particle movement and mobile and immobile categories of water.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-3180.1982.tb00173.x
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  • 17
    Electronic Resource
    Electronic Resource
    A Computerized Procedure for Estimating Chemical Changes in Thermal Process Systems (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: Chemical changes caused by heating in a continuous flow, helically coiled tube indirect UHT process system were evaluated and compared to a nonflow vat process system. A computerized procedure was developed to estimate the rates (R) and accumulated values (Fc) of chemical changes in the various stages of the UHT and vat thermal processes. The procedure could also be used to determine the conditions necessary to optimize quality and/or nutrient retention. Data were based on 300°F and 3.3 set holding time in the continuous process and 180°F for 30 min holding time in the vat system, Approximately 10% of the overall chemical changes occurred during the heating period for both processes, 88% and 87% during the holding periods, and 2% and 6% during the cooling respectively for the UHT and vat processes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb04541.x
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  • 18
    Electronic Resource
    Electronic Resource
    Prevention of the Green-Gray Discoloration in Cooked Liquid Whole Eggs (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: The prevention of the green-gray discoloration of cooked liquid whole eggs was studied. Acidic chelating agents were added to raw liquid whole egg samples at pH 8.50. Samples were cooked at 100°C for 20 min, held over a steam bath for 60 min, and then measured for color. Results show the following approximate optimum concentrations will prevent the discoloration at p = 0.05: acetic acid, 0.19%; citric acid, 0.17%; Na2EDTA, 0.029%; lactic acid, 0.27%; malic acid, 0.22%; monosodium phosphate, 0.34%; propionic acid, 0.26%; and succinic acid, 0.27%. It was also found that the average maximum pH attained by raw liquid whole eggs when stored at 3°C for 21 days was 7.93 ± 0.19. A taste panel indicated that there were no significant differences in overall acceptability with the Na2EDTA and the monosodium phosphate treatments. The citric acid treatment was not significantly different from the control in flavor acceptability. Other treatments were judged to be inferior to the control.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb04854.x
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  • 19
    Electronic Resource
    Electronic Resource
    A Simple Centrifugal Method for Measuring Expressible Moisture, A Water-Binding Property of Muscle Foods (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: With the development of more refined methods of measuring water-binding properties of meats, the term “water-holding capacity” needs to be replaced with more specific and carefully defined terms such as expressible moisture, water-binding potential, and free drip. An improved method of measuring expressible moisture is described which is simple and reproducible. It basically measures the amount of liquid squeezed out of a protein system with centrifugal force, by measuring the weight gain of a filter paper surrounding the sample. This method seems to be highly sensitive to factors that affect the water-binding properties of muscle foods.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb03038.x
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  • 20
    Electronic Resource
    Electronic Resource
    Water-Holding Capacity and Textural Acceptability of Precooked, Frozen, Whole-Egg Omelets (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: Precooked, frozen omelets were analyzed for moisture loss, expressible moisture, shear-force, and sensory evaluation to determine water-holding capacity and- textural acceptability. Addition of 0.1% xanthan gum, application of moist heat in cooking, and cryogenic freezing with liquid carbon dioxide or nitrogen minimized moisture loss and shear force. Sodium. carboxymethylcellulose (CMC), pre-gelatinized tapioca starch and sodium tripolyphosphate additives performed satisfactorily, but omelets containing xanthan gum were consistently rated highest in sensory evaluation of several treatments, including fresh and untreated control omelets. Steaming omelets for five minutes combined with cryogenic freezing produced a desirable- omelet, requiring no additives. Steamed omelets were rated comparable to baked omelets in most sensory parameters.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb10093.x
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