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
  • 1
    Electronic Resource
    Electronic Resource
    Relationships between Electromyography, Sensory and Instrumental Measures of Cheddar Cheese Texture (1993)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 58 (1993), 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: Cheddar cheeses with a wide range of textural characteristics were differentiated using electromyography (EMG), quantitative descriptive profiling and Instron deformation measurements. Two principal components, accounting for 54% and 24% of the variance in sensory scores respectively, were identified: (1) soft/smooth and hard/coarse, and (2) sticky/mouthcoating and rubbery/chewy. All measured Instron variables discriminated among cheeses and were good predictors of sensory scores. EMG traces of masticatory muscle activity were unique for each subject for different samples, so prediction of sensory perceptions from these data were subject dependent. Correlations between EMG and Instron measurements were observed, but were not consistent from one subject to another.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1993.tb06173.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 2
    Electronic Resource
    Electronic Resource
    Interactions between Ethyl Esters and Aroma Compounds in Model Spirit Solutions (1994)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 42 (1994), S. 2231-2234 
    Details
    ISSN: 1520-5118
    Source: ACS Legacy Archives
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jf00046a029
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 3
    Electronic Resource
    Electronic Resource
    Applied molecular biology: Lignin biodegradation becomes biochemistry (1983)
    [s.l.] : Nature Publishing Group
    Nature 306 (1983), S. 737-738 
    Details
    ISSN: 1476-4687
    Source: Nature Archives 1869 - 2009
    Topics: Biology , Chemistry and Pharmacology , Medicine , Natural Sciences in General , Physics
    Notes: [Auszug] AFTER some years of increasing interest, rapid progress is now being made in the understanding of lignin biodegradation. Research in a number of laboratories has culminated in the isolation by T.K. Kirk and Ming Tien of a purified enzyme able to depolymerize lignin1. This enzyme, isolated from the ...
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1038/306737a0
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 4
    Electronic Resource
    Electronic Resource
    Analysis of Textural Changes in Hard Cheese during Mastication by Progressive Profiling (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 59 (1994), 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: Progressive profiling allowed study of changes in textural attributes of hard cheese during mastication, each chew stroke having an effect. Perceptions of attributes were scored individually at each chew stroke from the start of chewing to swallowing, producing a changing profile of texture. Differences among cheeses in terms of coarseness/crumbliness vs smoothness/creaminess and in rubberiness vs graininess were determined. The profile characteristics changed in different ways and at different rates, depending on the sample. Limited correlations were found between progressive profiling, descriptive analysis and instrumental force-deformation data.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1994.tb05557.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 5
    Electronic Resource
    Electronic Resource
    Cheddar Cheese Texture Related to Salt Release During Chewing, Measured by Conductivity—Preliminary Study (1995)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 60 (1995), 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: Salt is dispersed throughout the matrix of Cheddar cheese. We hypothesized that the manner in which salt is released into the mouth during chewing may be directly related to cheese breakdown, and hence texture. Conductivity (used as the best estimate of salt) in the mouth was continually monitored during consumption of a range of Cheddars. Characteristics of conductivity changes varied between cheeses. Relationships were observed between such changes and instrumental and sensory measures of texture. This preliminary study, based on responses of a single subject, suggests the potential of salt release data to help distinguish texture in cheese.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1995.tb05640.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 6
    Electronic Resource
    Electronic Resource
    Whitening and sweetening influences on filter coffee preference (2004)
    Bradford : Emerald
    British food journal 106 (2004), S. 465-478 
    Details
    ISSN: 0007-070X
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: As a basis for development of new, and rationalisation of existing products, consumer preferences in commercial filter coffees were examined in a quantitative approach with multivariate mapping. Coffees were brewed from 12 ground bean blends and served to 150 consumers as drunk normally - black, whitened and/or sweetened. In a complete block design with two sessions of six coffees, employing randomisation to reduce order effects, hedonic data on a five-point scale were collected then processed using Q-mode principal component analysis yielding preference maps for each presentation. Conventional descriptive profiling provided information on blend characters allowing soft modelling to determine sensory attributes driving preference scoring. From univariate data analyses, gender was a significant factor for presentation style: addition of milk increased preference scores for blends in males and sugar reduced preference ratings for females. The outcome was a series of consumer segmentations for different coffee presentations.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00070700410539770
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 7
    Electronic Resource
    Electronic Resource
    QUANTIFYING FLAVOR CHARACTER IN BLACKCURRANT DRINKS FROM FRUIT CONCENTRATES (2001)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 16 (2001), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Quantifying flavor in fruit concentrates for use in soft drink manufacture remains a technical problem. To explore sensory quantifications, a comparison between descriptive analysis (free choice profiling) and ratio scaling strategies was effected. This employed 20 assessors, and a range of commercial black-currant drinks and model product formulations. Free choice profiling yielded product clusters in commercial drinks, but not for formulated drinks. Few descriptors were significant in discriminating samples of the latter group. In addition, assessors were not consistent in quantifying attributes. In contrast, magnitude estimation of the single attribute, overall flavor intensity, produced data which after statistical treatment showed that assessors were able to resolve differences clearly. It was concluded ratio scaling of a single complex attribute had provided a better quantification of flavor character than line scaling of multiple simple attributes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2001.tb00324.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 8
    Electronic Resource
    Electronic Resource
    FACTORS AFFECTING PUNGENCY OF MALT DISTILLATES AND ETHANOL-WATER MIXTURES (1995)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 10 (1995), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: paungency is a physical sensation usually perceived as a component of flavor. Foods and beverages which are described as pungent often impart unpalatable sensations to those uninitiated in the experience. Variations in pungency were examined in whiskies, ethanol-water mixtures, and whisky model systems. Effects on sensory pungency of changes in composition showed that pungency in whisky is not only dependent on the concentration of ethanol in the headspace, but also on a complex of other effects.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1995.tb00019.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 9
    Electronic Resource
    Electronic Resource
    Polymer biochemistry: Radical breakdown of lignin (1985)
    [s.l.] : Nature Publishing Group
    Nature 316 (1985), S. 575-576 
    Details
    ISSN: 1476-4687
    Source: Nature Archives 1869 - 2009
    Topics: Biology , Chemistry and Pharmacology , Medicine , Natural Sciences in General , Physics
    Notes: [Auszug] ALTHOUGH certain fungi have no problem in degrading lignin, one of the major constituents of wood, biochemists have had a problem in explaining the mechanism by which a polymer with so many different inter-monomeric linkages is degraded. Intensive research has culminated in the discovery that the ...
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1038/316575a0
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 10
    Electronic Resource
    Electronic Resource
    Lignin solubilisation by Thermomonospora mesophila (1986)
    Springer
    Applied microbiology and biotechnology 24 (1986), S. 347-352 
    Details
    ISSN: 1432-0614
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary Thermomonospora mesophila degraded [14C]lignin-labelled wheat lignocellulose to yield high molecular weight water-soluble products and a small amount of 14CO2. Solubilisation of [14C]lignin was found to be extracellular and inducible by growth on lignocellulose (straw) and hemicellulose (xylan), but was not correlated with xylanase or cellulase production. The acid-precipitable product of straw degradation by T. mesophila was found to be a complex of lignin, pentose-rich carbohydrate and protein with some similarity to humic acids. Solid-state 13C-NMR spectra of the dried product were generally similar to those of chemically extracted milled straw lignin but showed an increased content of carbonyl groups. The relationship between degradation and solubilisation of lignin is discussed and a role suggested for actinomycetes in humification and the exploitation of lignocellulose bioconversion.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00257062
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
Close ⊗
This website uses cookies and the analysis tool Matomo. More information can be found here...