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  • Blackwell Publishing Ltd  (6)
Collection
Publisher
Years
  • 1
    Electronic Resource
    Electronic Resource
    Coating Behavior of Suspensions (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: The ability of a solid suspension in liquid medium to coat a vertical surface was analyzed. Results with model suspensions, consisting of polystyrene particles (37–147 μm) in volume concentration from 15–40%, show that coating thickness increases linearly with particle concentration in suspension, and then increases sharply at a critical concentration. The coating thickness of sucrose in corn oil shows behavior similar to that of the model system.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb11091.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    THE RATE OF COAGULATION OF ZEIN (1973)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 38 (1973), 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
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1973.tb02107.x
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  • 3
    Electronic Resource
    Electronic Resource
    TEXTURAL PARAMETERS OF CANDY LICORICE (1975)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 40 (1975), 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
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1975.tb02265.x
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  • 4
    Electronic Resource
    Electronic Resource
    RHEOLOGICAL PROPERTIES OF CRANBERRY CELL WALL MATERIAL (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 42 (1977), 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: Rheological properties of cell wall material suspensions recovered from pressed cranberries were studied with rotational viscometers at 25°C. The general power law equation was found to be an adequate model, the flow behavior index decreasing, and the consistency coefficient and yield stress Increasing, as concentration increased. Time dependency and pseudoplastic or mixed-type flow behavior were observed. Large yield stresses at low concentrations suggested potential use of cell wall material as a food. thickener.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb01211.x
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  • 5
    Electronic Resource
    Electronic Resource
    ACCELERATED SEDIMENTATION TEST FOR THE DETERMINATION OF DISPERSION STABILITY OF PROTEIN ISOLATES (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), 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 sedimentation test using a low range of centrifugal force was developed to determine and evaluate the physical stability of a protein dispersion. The dispersion stability of commercial soybean protein isolates was tested with this method. The effect of hydrocolloids and calcium salts on the dispersion stability of soybean protein isolate was also studied. The accelerated sedimentation test could distinguish differences in dispersion stability of soybean protein isolates produced by different manufacturers. Neutralization and subsequent heat treatments had a stabilizing effect on the dispersion of isoelectric-type soybean protein isolates. Dispersion stability was related to the hydration and swelling of the protein particles, and disintegration and aggregation of the hydrated particles.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb03802.x
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  • 6
    Electronic Resource
    Electronic Resource
    DISINTEGRATION OF CELL WALL AND EXTRACTION OF PROTEIN FROM CANDIDA LIPOLYTICA (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), 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 differences between extraction of protein from fresh and from spray-dried hydrocarbon-grown yeast (Candida lipolytica) were investigated, and the effect of different protein extraction methods on protein yield was determined. The mechanisms and efficiency of the different methods of cell disintegration and protein extraction are illustrated by scanning electron microscopy. Autolysis of fresh yeast and acid treatment of dried yeast indiscriminately hydrolyzed whole cells and resulted in low yields of extracted protein. Homogenization of alkali-treated cell suspensions of both fresh and spray-dried yeast gave maximum yields of extracted protein. The effect of alkali treatment is due to weakening of the cell wall structure and removal of the hydrophobic barrier around it; for dried yeast, alkali treatment has the additional effect of protein solubilization.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb10015.x
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