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  • 1980-1984  (136)
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  • 1
    Electronic Resource
    Electronic Resource
    MARTIN JONES AN APPRECIATION (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Grass and forage science 35 (1980), S. 0 
    Details
    ISSN: 1365-2494
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2494.1980.tb01508.x
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  • 2
    Electronic Resource
    Electronic Resource
    Tectonics of Venus (1984)
    Palo Alto, Calif. : Annual Reviews
    Annual Review of Earth and Planetary Sciences 12 (1984), S. 411-443 
    Details
    ISSN: 0084-6597
    Source: Annual Reviews Electronic Back Volume Collection 1932-2001ff
    Topics: Geosciences , Physics
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1146/annurev.ea.12.050184.002211
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  • 3
    Electronic Resource
    Electronic Resource
    Free Amino Acids of Raw and Cooked Ground Beef and Pork (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: Ground beef and ground pork were cooked for 15 min on an electric griddle heated to a surface temperature of 121°C. Cooking reduced the total free amino acid (FAA) content from 25.23 to 17.60 mg/25g fresh weight in pork and from 32.77 to 30.09 mg/25g fresh weight in beef. Sixteen FAA were detected in both beef and pork; most individual FAA decreased during heating. Residues remaining after extraction of FAA from raw pork, when rehydrated (70% moisture) and heated (121°C, 15 min), contained only trace amounts of FAA. Free amino acids apparently were not produced under the cooking conditions employed in this study.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14859.x
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  • 4
    Electronic Resource
    Electronic Resource
    A Scheme for the Rapid Preparation of Protein Hydrolyzates for Amino Acid Analysis (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: An accelerated procedure for preparing acid hydrolyzates of food and feed proteins prior to amino acid analysis has been developed. This scheme features the simultaneous removal of oxygen from 12 samples and from hydrolysis reagent; accelerated hydrolysis of continuously stirred samples at 145°C for 1.25 hr; and semi-automated filtration of the pH-adjusted, diluted hydrolyzates. Using this scheme, one technician can prepare 12 samples for analysis in approximately ½ day. Hydrolyzates of casein and durum wheat flour were prepared by this method by the traditional approach, and by an intermediate method; then analyzed by automated ion exchange chromatography. Resulting profiles were generally comparable for the different schemes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14852.x
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  • 5
    Electronic Resource
    Electronic Resource
    Deacidification in a plant with crassulacean acid metabolism associated with anion-cation balance (1980)
    [s.l.] : Nature Publishing Group
    Nature 287 (1980), S. 727-728 
    Details
    ISSN: 1476-4687
    Source: Nature Archives 1869 - 2009
    Topics: Biology , Chemistry and Pharmacology , Medicine , Natural Sciences in General , Physics
    Notes: [Auszug] K. daigremontiana was grown in Long Ashton culture solution until the plants were 9-12 weeks old as described previously3. The macronutrient composition of the solution was 4 mM KNO3, 4 mM Ca(NO3)2, 1.5 mM MgSO4 and 1.33 mM NaH2PO4. Although this supplied nitrogen largely as nitrate, the solution ...
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1038/287727a0
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  • 6
    Electronic Resource
    Electronic Resource
    The Japanese Occupation of Hainan (1980)
    Cambridge : Cambridge University Press
    Modern Asian studies 14 (1980), S. 93-109 
    Details
    ISSN: 0026-749X
    Source: Cambridge Journals Digital Archives
    Topics: Ethnic Sciences , History , Political Science , Economics
    Notes: Japanese interest in Hainan stemmed from the desire to emulate the success which they had achieved in Taiwan in an area further south which could offer a full range of tropical products for theuse of the Japanese economy. The naval importance of Hainan was also recognized, because it could dominate the South China Sea from the excellent harbour of San-ya ([...] Samah) Bay, and there were indications that the island was rich in minerals. The development of official Japanese interest in the island was largely the work of the governor-general's office in Taiwan. Thus in 1918 and 1919 an official from Taiwan called Kaku ([...]) was sent to Hainan to observe conditions under the title of special sales office head. In the 1920's the Taiwan government sponsored conferences o the South China Japanese consuls to discuss plans for the area, and in 1935 a conference was held production in the tropics, to coordinate research on the economy, production possibilities and culture of the tropical part of China.Meanwhile Chinese government interest in Hainan began to be aroused in the 1930's, culminating in the visit of T.V. Soong, one of the highest ministers of e Kuintang government, in 1936. Thereafter a rail route a west of the island was surveyed but no furthe progress was made. Private businessmen in the 1930's began to develop rubber plantations to join those set up with overseas Chinese capital in the 1910's,and there was a sharp rise in the area planted to sugar in 1936 as the price of sugar rose. Hence when war broke out between China and Japa,the possibilities for the development were just beginning to be explored.1
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1017/S0026749X0001218X
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  • 7
    Electronic Resource
    Electronic Resource
    Effect of Feed Moisture and Barrel Temperature on Physical Properties of Extruded Cowpea Meal (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: Whole cowpeas were decorticated, adjusted to moisture contents of 20, 30 and 40%, chopped into coarse meals and extruded on a Wayne pilot-scale extrudel (19 mm × 475 mm barrel, 5:1 compression screw, 4.76 mm i.d. die) at barrel temperatures of 150°, 175° and 200°C. Measured product temperatures ranged from 130-164°C. Product moistures ranged from 10–34% and were affected mainly by initial moisture. Expansion at the die was highest for 20% moisture extrudates (1.7–1.9), and lowest for 40% samples (0.9- 1.3). The 20%-150° extrudate was dense (0.45 g/cm3) and twisted. The 20%-175° product was highly expanded (0.23 g/cm3). Other products were intermediate in density. Tristimulus color values were determined.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb13241.x
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  • 8
    Electronic Resource
    Electronic Resource
    Effect of Temperature and Moisture Content on the Kinetics of Trypsin Inhibitor Activity, Protein in vitro Digestibility and Nitrogen Solubility of Cowpea Flour (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: Samples of finely ground cowpea flour containing 7.5%, 19.4% and 25.5% moisture were heated in sealed tubes at 100° 125° and 150°C for periods of 0.5 to 120 min. First order rate constants for losses of trypsin inhibitor activity and nitrogen solubility ranged from 1 × 10−2 to 18 min−1 and from 4 × 10−2 to 8 min−1 respectively. In vitro protein digestibility (IVD) increased, then decreased with heating as described by sequential first order kinetics. Rate constants for increase of IVD varied from 0.13 to 12 min−1, while for decrease in IVD the range was 5 × 10−5 to 3 × 10−2 min−1. Activation energies and relationships between In k and water activity were computed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb05103.x
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  • 9
    Electronic Resource
    Electronic Resource
    Physical and Chemical Changes in Fermented Peanut and Soybean Pastes Containing Kojis Prepared Using Aspergillus oryzae and Rhizopus oligosporus (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: Studies were made to determine and compare physical and chemical changes occurring during 90 days of fermentation of miso-like products containing peanuts and soybeans as well as a combination of these oilseeds. Two koji molds (Aspergillus oryzae and Rhizopus oligosporus) and two levels of NaCl (6 and 12%) were evaluated. The L color values decreased more rapidly in misos containing A. oryzae koji compared to misos containing R. oligosporus koji and changes occurred earlier in low-salt formulae than in high-salt formulae. The type of mold koji had no apparent effect on changes in viscosity. The free fatty acid content of misos increased dramatically during the first 4 days of fermentation. Misos containing A. oryzae koji had higher soluble nitrogen and free amino acid content in the final product than did those containing R. oligosporus kojis. Peanut miso products had higher soluble nitrogen contents than did respective soybean products; however, the type of oilseed had little effect on accumulation of free amino acids.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb10116.x
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  • 10
    Electronic Resource
    Electronic Resource
    Hadroproduction of ψ and Υ (1980)
    Springer
    The European physical journal 6 (1980), S. 169-174 
    Details
    ISSN: 1434-6052
    Source: Springer Online Journal Archives 1860-2000
    Topics: Physics
    Notes: Abstract We show that inclusive ψ hadroproduction cross sections andx F -distributions are quantitatively consistent with calculations based on the lowest order $$q\bar q \to c\bar c$$ andgg→ $$c\bar c$$ QCD subprocesses using a duality ansatz. Data in the πN, KN, NN and $$\bar NN$$ channels are considered. They provide determinations of the gluon distributions within the nucleon, the pion, and the kaon at the ψ mass scale. AvailableNN→ΥX data aty=0 are consistent with the same model, using gluon distributions appropriate to the Υ mass: predictions ofx F -distributions are made.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01588844
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