ALBERT

All Library Books, journals and Electronic Records Telegrafenberg

X
feed icon rss

Your email was sent successfully. Check your inbox.

An error occurred while sending the email. Please try again.

Proceed reservation?

Export
Filter
  • Chemistry  (9)
  • storage effects  (6)
  • Biology  (2)
  • ENERGY PRODUCTION AND CONVERSION  (2)
  • Magnetism  (2)
  • 1
    facet.materialart.
    Unknown
    Proposed experimental studies for assessing ionospheric perturbations on SPS uplinking pilot beam signal (1980)
    In:  CASI
    Details
    Publication Date: 2019-06-28
    Description: Evidence is presented for the occurrence of natural irregularities at midlatitude based on scintillation measurements by the use of VHF and GHz transmission from geostationary satellites, and from satellite in-situ measurements. An effort to determine the phase and intensity scintillation effects during ionospheric heating is described along with proposed measurements related to the detection, lifetimes, and drift of artificial irregularities generated by ionospheric heating in the underdense mode.
    Keywords: ENERGY PRODUCTION AND CONVERSION
    Type: NASA. Johnson Space Center Solar Power Satellite Microwave Transmission and Reception; p 63-76
    Format: application/pdf
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    NASA TECHNICAL REPORTS
  • 2
    facet.materialart.
    Unknown
    Proposed experimental studies for assessing ionospheric perturbations on SPS uplink pilot beam signal (1980)
    In:  Other Sources
    Details
    Publication Date: 2019-06-28
    Description: The microwave beam of the proposed Solar Power Satellite (SPS) at geosynchronous altitude is to be formed and directed by phase information derived from a pilot signal at 2.45 GHz transmitted from ground and received in a number of module locations on the SPS antenna. The frequency of the pilot signal was chosen to be sufficiently low as to avoid the effects of strong scattering by turbulence in the neutral atmosphere and yet high enough to avoid any possible refractive effects caused by the ionized upper atmosphere. The propagation of the uplink pilot signal through the ionosphere which contains natural and possibly some artificial irregularities, was studied.
    Keywords: ENERGY PRODUCTION AND CONVERSION
    Type: NASA. Johnson Space Center Workshop on Microwave Power Transmission and Reception; p 44-54
    Format: text
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    NASA TECHNICAL REPORTS
  • 3
    facet.materialart.
    Unknown
    Surimi based dried fish cake (2021)
    In:  http://aquaticcommons.org/id/eprint/16335 | 12051 | 2015-03-28 14:10:05 | 16335 | Indian Fisheries Association
    Details
    Publication Date: 2021-07-03
    Description: Minced fish prepared from the fillets of the sciaenid fish (Lutjanus sp.) was washed with cold water (〈10 °C) three times. The washed muscle was pressed through a piece of fine cloth to a moisture content around 80%. The pressed cake (Surimi) was ground with 2.5% sodium chloride and 3% tapioca starch. The mixed material was shaped in the form of a cake and left for one hour for the gel to set. The cakes were then steamed. The cooled cakes were cut into pieces of 1 cm length x 1 cm width x 0.5 cm thick. The pieces were either dried in an electrical oven at 50°C or dried in sun to a moisture content of 11-12%. Biochemical, bacteriological and organoleptic evaluation revealed that the cakes were in very good acceptable form for 8 months. The cakes could be rehydrated by soaking in water at ambient temperature for half an hour and boiling in water for 10 minutes.
    Keywords: Biology ; processing fishery products ; minced products ; Lutjanus sp. ; sciaenid fishes
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 87-90
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    PAPER (OA)
  • 4
    facet.materialart.
    Unknown
    Preparation of prawn pickle and its storage characteristics (2021)
    In:  http://aquaticcommons.org/id/eprint/16579 | 12051 | 2015-04-08 18:54:06 | 16579 | Indian Fisheries Association
    Details
    Publication Date: 2021-07-07
    Description: Prawn pickle was produced using smaller variety of prawn. Vinegar and salt was used to preserve the prawn muscle against spoilage. Different spices were used to get desired attractive flavour. Benzoic acid to the extent of 200 ppm was used as preservative. Several trials were carried out using different amounts of spices and different methods of preparation. After each trial the sample was subjected to sensory evaluation by judges consisting of five members who had previous experience of acting as panel members. Several trials were carried out to arrive at a final recipe as judged best by the taste panel. Utilizing this final recipe, a product was prepared and subjected to biochemical, bacteriological and organoleptic evaluation and found to be quite acceptable after seven months of storage in glass jar at ambient temperature. The product was subjected to large scale consumer acceptance trial involving 140 consumers, 42% of them ranked it excellent, 41% rated very good, 12% rated good while 5% of the consumers rated it as average.
    Keywords: Fisheries ; pickling ; prawn ; clams ; mussels ; shellfishes ; fishes ; processing fishery products ; storage methods ; storage effects ; organoleptic characteristics
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 105-111
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    PAPER (OA)
  • 5
    facet.materialart.
    Unknown
    Antibacterial effect of the Indian squid, Loligo duvauceli (d'Orbigny), ink (2021)
    In:  http://aquaticcommons.org/id/eprint/16592 | 12051 | 2015-04-08 18:51:13 | 16592 | Indian Fisheries Association
    Details
    Publication Date: 2021-07-07
    Description: The ink of the Indian squid Loligo duvauceli (d'Orbigny) was tested for antibacterial activity. The antibacterial effect of bacteria present in the ink gland was also tested. Only one type of bacteria was found to be present in the ink gland of squid and was identified as Photobacterium leiognathi. Among the various forms of ink extracts, the precipitated and freeze-dried ink showed more pronounced antibacterial effect against Gram-negative bacteria, Salmonella, spp. Escherichia coli, Vibrio cholerae, V. parahaemolyticus and Pseudoinonas spp., and a less pronounced effect against Gram-positive bacteria, Staphylococcus spp. and Micrococcus spp., P. leiognathi did not inhibit any of the above bacteria. The antibacterial activity was associated with the compounds of the ink.
    Keywords: Biology ; Cephalopods ; Loligo duvauceli ; Indian squids ; squid ink ; antibacterial activity ; biochemical tests
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 65-69
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    PAPER (OA)
  • 6
    facet.materialart.
    Unknown
    Frozen storage characteristics of cultured Macrobrachium rosenbergii (de Man) (2021)
    In:  http://aquaticcommons.org/id/eprint/16578 | 12051 | 2015-04-08 18:54:17 | 16578 | Indian Fisheries Association
    Details
    Publication Date: 2021-07-07
    Description: Cultured Macrobrachium rosenbergii (Scampi, about 30 g each) in headless shell-on form was individually quick frozen in a spiral freezer. The frozen samples were glazed and packed in polythene bags, which were further packed in master carton and stored at -18°C. Samples were drawn at regular intervals and subjected to biochemical, bacteriological and organoleptic analysis to study its storage characteristics. The data on the above parameters showed that the samples were in prime acceptable condition when stored up to 23 weeks. No appreciable change in colour and odour was noticed in the raw muscle. Afterwards, organoleptic evaluation of the cooked muscle revealed slight change in the flavour. Texture also appeared little tougher. These changes in organoleptic characters were well supported by the biochemical bacteriological changes in the muscle.
    Keywords: Fisheries ; Macrobrachium rosenbergii ; freezing ; storage effects ; quality control
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 101-104
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    PAPER (OA)
  • 7
    facet.materialart.
    Unknown
    Ice storage characteristics of cultured silver carp (2021)
    In:  http://aquaticcommons.org/id/eprint/16529 | 12051 | 2015-04-03 07:10:54 | 16529 | Indian Fisheries Association
    Details
    Publication Date: 2021-07-06
    Description: Cultured silver carp (Hypopthalmichthys molitrix 800-1000 g) was stored in ice (fish to ice ratio 1:1) in a plywood box insulated with one inch thick expanded polystyrene and subjected to detailed examination of quality by chemical, microbiological and organoleptic evaluation at regular intervals to assess the storage life in good acceptable form. Alpha-amino nitrogen, non-protein nitrogen and pH values showed no positive correlation as spoilage index. Total volatile base nitrogen was not high at the end of the storage period although the fish became unacceptable during the period. There was steep decrease in total bacterial count during initial stages of storage and then increased steadily on further storage. Organoleptic evaluation of raw and cooked meat revealed that fish was in good acceptable form up to 14 days in ice.
    Description: Paper presented at the National Symposium on Aquacrops, 16-18 November 1994, Versova, Bombay (India)
    Keywords: Fisheries ; Hypopthalmichthys molitrix ; silver carps ; ice storage ; storage effects ; processing fishery products ; biochemical composition ; freshwater fishes ; India
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 123-129
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    PAPER (OA)
  • 8
    facet.materialart.
    Unknown
    Ice storage characteristics of cultured Macrobrachium rosenbergii (de Man) (2021)
    In:  http://aquaticcommons.org/id/eprint/16563 | 12051 | 2015-04-08 18:58:26 | 16563 | Indian Fisheries Association
    Details
    Publication Date: 2021-07-06
    Description: Cultured Macrobrachium rosenbergii (Scampi; 30-40 g) in headless shell-on form was stored in ice (Prawn:ice=1:2) in a plywood box insulated with 2 cm thick expanded polystyrene and subjected to detailed examination of quality by chemical, microbiological and organoleptic evaluation at regular intervals to assess the storage life. The prime quality life of prawns in ice was found to be 8 days followed by a phase of lowered quality, but still acceptable till the end of 13 days.
    Keywords: Fisheries ; Macrobrachium rosenbergii ; ice storage ; storage life ; storage effects
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 55-63
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    PAPER (OA)
  • 9
    facet.materialart.
    Unknown
    Studies on the ice storage characteristics of blood clam Anadara granosa meat (2021)
    In:  http://aquaticcommons.org/id/eprint/18424 | 12051 | 2015-10-23 19:43:19 | 18424 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-07-09
    Description: Ice-storage study of blood clam (Anadara granosa) meat in direct contact and out of contact (in 200 gauge polyethylene bag) with ice was taken up to assess the amenability of the meat to icing. Changes in moisture, total protein, non-protein nitrogen, α amino nitrogen, total volatile base nitrogen, glycogen, free fatty acid, peroxide value, total bacterial count and coliform count were followed every day. The raw and cooked meat were also subjected to organoleptic evaluation. The study showed that the clam meat can be ice-stored in very good condition out of contact with ice in polyethylene packets for 4 days and in direct contact with ice for 2 days.
    Keywords: Fisheries ; storage effects ; quality assurance ; freezing storage ; Anadara granosa
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 6-10
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    PAPER (OA)
  • 10
    facet.materialart.
    Unknown
    Studies on the effect of leaching on the quality of ice-stored fish (2021)
    In:  http://aquaticcommons.org/id/eprint/18491 | 12051 | 2015-10-30 07:36:24 | 18491 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-07-09
    Description: A comparative ice storage study of milk fish (Chanos chanos) in direct contact and out of contact (in 200 gauge polyethylene bag) with ice was taken up to assess the effect of leaching on quality of ice-stored fish. It was observed that the leaching effect was more significant on TVN and NPN than that on cc amino nitrogen components while there was very little effect on bacterial load. It is concluded that under similar conditions of icing, fish out of contact with ice will have longer shelf life and more acceptability than the fish preserved in contact with ice.
    Keywords: Fisheries ; storage effects ; cold storage ; quality control ; fish storage ; Chanos chanos
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 105-108
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    PAPER (OA)
Close ⊗
This website uses cookies and the analysis tool Matomo. More information can be found here...