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  • 1
    Electronic Resource
    Electronic Resource
    Sensory Characteristics of Heat-processed and Fresh Tomato Salsa Containing Honey (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), 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: Heat-processed and fresh salsa formulations were developed with different levels of honey (up to 10%), acid, and capsaicin. Descriptive sensory characteristics and consumer acceptability of the salsas were studied. Increasing levels of honey increased sweetness and crispness of both salsas. Higher levels of honey decreased oral heat intensity more than did lower levels. Consumers liked heat-processed salsa better than fresh and acceptability generally decreased with increasing honey content. However, about one-third of consumers liked salsas with honey more than samples without honey.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15085.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Drinking Water Directive and Proposed Water Supply (Water Quality) Regulations for Scotland (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Water and environment journal 4 (1990), S. 0 
    Details
    ISSN: 1747-6593
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Energy, Environment Protection, Nuclear Power Engineering
    Notes: Taken in conjunction with the clauses added to the Water (Scotland) Act 1980 by the Water Act 1989 in respect of quality, as opposed to organizational terms, the introduction of the EC drinking water Directive1 and the proposed water quality Regulations2 represents the most fundamental change to Scottish water supply legislation since the Water (Scotland) Act 1946.The drinking water Directive1 was passed by the European Council on 15 July 1980, with the requirement for full compliance by Member States by 18 July 1985.Water Supply (Water Quality) Regulations for Scotland were circulated in draft form by the Scottish Development Department for informal consultation during September 1989. This had been preceded by informal consultation through the Convention of Scottish local authorities during the discussion stage of the UK Advisory Group on Drinking Water Regulations.This paper attempts to provide a simplified interpretation of the proposed Scottish Regulations on drinking water quality. It comments briefly on those requirements likely to have a significant impact on Scottish water authorities, including public communications, laboratory facilities, water treatment operational practices, and capital funding.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1747-6593.1990.tb01455.x
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  • 3
    Electronic Resource
    Electronic Resource
    Mesoamerican Community Studies: The Past Decade (1979)
    Palo Alto, Calif. : Annual Reviews
    Annual Review of Anthropology 8 (1979), S. 45-69 
    Details
    ISSN: 0084-6570
    Source: Annual Reviews Electronic Back Volume Collection 1932-2001ff
    Topics: Ethnic Sciences , Biology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1146/annurev.an.08.100179.000401
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  • 4
    Electronic Resource
    Electronic Resource
    Applied Anthropology in the Post-Vietnam Era: Anticipations and Ironies (1987)
    Palo Alto, Calif. : Annual Reviews
    Annual Review of Anthropology 16 (1987), S. 309-337 
    Details
    ISSN: 0084-6570
    Source: Annual Reviews Electronic Back Volume Collection 1932-2001ff
    Topics: Ethnic Sciences , Biology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1146/annurev.an.16.100187.001521
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  • 5
    Electronic Resource
    Electronic Resource
    Categorization of Commercial Orange Juices Based on Flavor Characteristics (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 68 (2003), 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: : Research on chemical aspects of orange juice has shown that orange juice can be differentiated and categorized by chemical qualities, but no published data on categorizing orange juice based on sensory characteristics were found. In this study, flavor descriptions of 23 orange juices, representing a variety of products, were described. Multivariate statistical methods were used to provide an overview of the relationships among products and flavor attributes. The results from cluster analysis showed that orange juices that were processed similarly had similar main flavor characteristics and were categorized together. However, other variations in manufacturing formulations, such as brand and/or “style,” also affect sensory characteristics of orange juice products.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb05739.x
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  • 6
    Electronic Resource
    Electronic Resource
    Dry-Aging Effects on Palatability of Beef Longissimus Muscle (2001)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 66 (2001), 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: : Beef strip loins and short loins were vacuum aged for 7 or 14 d, then these cuts were dry aged for 7, 14, or 21 d. At 2, 9, and 16 d of post-dry-aging vacuum storage, strip steaks were analyzed for sensory, physical, and microbial differences. Controls were vacuum aged for 14 d. Dry aging for 14 and 21 d produced steaks with greater (P 〈 0.05) dry-aged flavor, tenderness, and juiciness than controls or steaks dry aged for 7 d. Shear forces were lower (P 〈 0.05) for steaks dry aged for 21 d. Time of vacuum storage before and after dry aging had minimal effects on development of dry-aged flavor attributes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2001.tb11315.x
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  • 7
    Electronic Resource
    Electronic Resource
    Texture and Flavor Characteristics of Beverages Containing Commercial Thickening Agents for Dysphagia Diets (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 68 (2003), 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: Starch-based thickeners often are recommended to facilitate fluid intake for dysphagia patients. Four beverages (water, milk, orange juice, apple juice) were prepared to a “honey-like” consistency using 4 commercially available starch-based thickeners. Sensory characteristics of the beverages were described using descriptive sensory analysis. The brands of thickeners differed in the perceived viscosity of the products they produced. With thickeners, the main flavors of the base beverages were suppressed, all imparted a starchy flavor, and some products imparted slight off-flavors, such as metallic, astringent, or bitter, and a grainy texture that might be perceived as reducing quality. This sensory information could be related to physicochemical information to improve product quality.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb09680.x
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  • 8
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    Structure of the Proton (1956)
    American Physical Society
    Details
    Publication Date: 1956-09-01
    Print ISSN: 0031-899X
    Electronic ISSN: 1536-6065
    Topics: Physics
    Published by American Physical Society
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  • 9
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    Recent trends in the Southern Ocean eddy field (2014)
    Wiley
    Details
    Publication Date: 2014-12-24
    Description: Eddies in the Southern Ocean act to moderate the response of the Antarctic Circumpolar Current (ACC) to changes in forcing. An updated analysis of the Southern Ocean satellite altimetry record indicates an increase in eddy kinetic energy (EKE) in recent decades, contemporaneous with a probable decrease in ACC transport. The EKE trend is largest in the Pacific (14.9 ± 4.1 cm 2 s -2 per decade) and Indian (18.3 ± 5.1 cm 2 s -2 per decade) sectors of the Southern Ocean. We test the hypothesis that variations in wind stress can account for the observed EKE trends using perturbation experiments conducted with idealised high-resolution ocean models. The decadal increase in EKE is most likely due to continuing increases in the wind stress over the Southern Ocean, albeit with considerable interannual variability superposed. ACC transport correlates well with wind stress on these interannual timescales, but is weakly affected by wind forcing at longer periods. The increasing intensity of the Southern Ocean eddy field has implications for overturning circulation, carbon cycling and climate. This article is protected by copyright. All rights reserved.
    Print ISSN: 0148-0227
    Topics: Geosciences , Physics
    Published by Wiley on behalf of American Geophysical Union (AGU).
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  • 10
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    Sequence-Level Mechanisms of Human Epigenome Evolution (2014)
    Oxford University Press
    Details
    Publication Date: 2014-07-14
    Description: DNA methylation and chromatin states play key roles in development and disease. However, the extent of recent evolutionary divergence in the human epigenome and the influential factors that have shaped it are poorly understood. To determine the links between genome sequence and human epigenome evolution, we examined the divergence of DNA methylation and chromatin states following segmental duplication events in the human lineage. Chromatin and DNA methylation states were found to have been generally well conserved following a duplication event, with the evolution of the epigenome largely uncoupled from the total number of genetic changes in the surrounding DNA sequence. However, the epigenome at tissue-specific, distal regulatory regions was observed to be unusually prone to diverge following duplication, with particular sequence differences, altering known sequence motifs, found to be associated with divergence in patterns of DNA methylation and chromatin. Alu elements were found to have played a particularly prominent role in shaping human epigenome evolution, and we show that human-specific AluY insertion events are strongly linked to the evolution of the DNA methylation landscape and gene expression levels, including at key neurological genes in the human brain. Studying paralogous regions within the same sample enables the study of the links between genome and epigenome evolution while controlling for biological and technical variation. We show DNA methylation and chromatin divergence between duplicated regions are linked to the divergence of particular genetic motifs, with Alu elements having played a disproportionate role in the evolution of the epigenome in the human lineage.
    Electronic ISSN: 1759-6653
    Topics: Biology
    Published by Oxford University Press
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