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  • 1
    Electronic Resource
    Electronic Resource
    Microflora, Sensory and Exudate Changes of Vacuum- or Nitrogen-Packed Veal Chucks Under Different Storage Conditions (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: Apart from increases in microflora number at —4°C under vacuum and at 0°C under nitrogen, there was in general no significant (P gt; 0.05) differences in numbers of lactobacilli, psychrotrophs, aerobes and anaerobes between vacuum- and nitrogen-packed veals during 49 days of storage at 3 and 7°C, regardless of dark and lighted displays. The initial psychrotrophs consisted primarily of Pseudomonas putida (〉 72%) but by day 49 Lactobacillus spp. comprised at least 64% of the total in both atmospheres. Sensory and exudate data showed a highly significant (P 〈 0.05) difference due to the effect of storage time and temperature above 0°C. Nitrogen-packed veals exhibited a lower incidence of greening and exudate loss at 0, 3 and 7°C. Light generally had important effects on off-odor and exudate loss, irrespective of package types.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb03532.x
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  • 2
    Electronic Resource
    Electronic Resource
    Shelf Life of Vacuum- or Nitrogen-Packed Pastrami: Effects of Packaging Atmospheres, Temperature and Duration of Storage on Physicochemical and Sensory Changes (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: Extending duration of storage and increasing temperature above −4°C had a significant effect on shelf-life of vacuum- or nitrogen- packed pastrami only after 21 days, regardless of treatments. Appearance or off-odor changes were not related to those of exudate or ERV, but significant relationships were noted among CO2, pH and sensory changes, which resulted in sour and acid flavors. Nitrogen gas packaging had no significant beneficial effect over vacuum-packaging for retarding development of greening and minimizing exudate losses. Light had no important influence on physicochemical and sensory changes in pastrami, irrespective of packaging atmosphere.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb13223.x
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  • 3
    Electronic Resource
    Electronic Resource
    Shelf Life of Vacuum- or Nitrogen-Packed Pastrami: Effects of Packaging Atmospheres, Temperature and Duration of Storage on Microflora Changes (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: Numbers of lactobacilli, psychrotrophs and anaerobes in either vacuum- or nitrogen-packed pastrami increased significantly as storage temperature was increased above -4°C or duration extended beyond 7 days at 0, 3 and 7°C. Few significant differences observed in their numbers were attributed to types of packaging but numbers of yeasts and molds decreased significantly in nitrogen-packed samples, particularly at 7°C. Growth of coliforms to log 4.5 per gram occurred at 7°C in both packaging treatments. The initial psychrotrophs consisted of Brochothrix (51–54%), Lactobacillus (40–42%) and Pseudomonas spp. (6.6–9.0%) but Lactobacillus spp. represented 80–92% at 49 days.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb13222.x
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  • 4
    Electronic Resource
    Electronic Resource
    Evaluation of Methods for Detecting the Production of H2S, Volatile Sulfides, and Greening by Lactobacilli (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: The ability to produce volatile sulfides by 41 lactobacilli was not associated with species but depended on the composition of the media and the sensitivity of the indicator. Only a restricted number of L. plantarum strains and seven isolates were H2S-positive on peptone iron, TSI and SIM agars. Lead acetate agar detected a greater number of H2S-positive lactobacilli but the lead acetate (or DTNB) paper method was superior in a modified motility sulfide broth. Cured meat agar detected the production of greening by H2CO2-producing lactobacilli (L. fructovorans, L. jensenii, L. lactis, L. viridescens, F-74, F-99). Such tests, however, were not applicable to detect lactobacilli producing green sulfmyoglobin.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb10374.x
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  • 5
    Electronic Resource
    Electronic Resource
    De-esterification and Transacylation Reactions of Pectinesterase from Jelly Fig (Ficus awkeotsang Makino) Achenes (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: : Pectinesterase (PE) was isolated from jelly fig (Ficus awkeotsang Makino) achenes, then the optimal conditions for de-esterification and transacylation reactions were determined. Molecular weight of pectin (DE = 62.8 %) when reacted with PE at pH 6.5 and 45 °C in 0.2 M NaCl for 20 min remarkably increased from the original 72 kDa to 410 kDa, as determined by Fractogel TSK 65(S) gel permeation chromatography. Prolonging the incubation time of pectin-PE mixtures to 2 and 4 h also increased the molecular weights of pectin. Therefore, transacylation reaction was considered to occur and to increase the molecular weight of pectins when de-esterification reaction was catalyzed by pectinesterase (PE).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2001.tb15178.x
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  • 6
    Electronic Resource
    Electronic Resource
    Heat-Shocked Lactobacilli for Acceleration of Cheddar Cheese Ripening (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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 aim of this study was to establish adequate conditions for heat-shocking cells of lactobacilli, to sufficiently suppress lactic acid production without damaging the proteolytic enzyme system important for cheese maturation. Three temperatures, 65, 67 and 70°C were tested, for 22 sec. The best combination for maximum retardation of lactic acid production and minimum damage to the proteolytic system was obtained by treating cells at 67°C for 22 sec. Following such treatment, lactic acid production was retarded by 24 hr, while the proteolytic enzyme system remained scarcely unchanged.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb14612.x
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  • 7
    Electronic Resource
    Electronic Resource
    Magnetic and thermal properties of the anyon superconductor
    Amsterdam : Elsevier
    Annals of Physics 209 (1991), S. 151-215 
    Details
    ISSN: 0003-4916
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Physics
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1016/0003-4916(91)90359-G
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  • 8
    Electronic Resource
    Electronic Resource
    Correlation of magnetic and mechanical properties of hydrogenated, compositionally modulated, amorphous Fe80Zr20 films (abstract) : The 40th annual conference on magnetism and magnetic materials (1996)
    [S.l.] : American Institute of Physics (AIP)
    Journal of Applied Physics 79 (1996), S. 5482-5482 
    Details
    ISSN: 1089-7550
    Source: AIP Digital Archive
    Topics: Physics
    Notes: Recent research has demonstrated that large amounts of hydrogen can be electrolytically incorporated in amorphous, compositionally modulated (CM) FeZr films. The first irreversible changes in the magnetic state of an electrolytically hydrogenated iron-rich amorphous alloy were observed. The hydrogen-induced changes in the magnetization were interpreted in terms of specific structural rearrangements. In this work, simultaneous measurements of the variations in the magnetization and mechanical properties of these films were measured as a function of hydrogen charging to further clarify the hydrogen-induced structure changes. The Young's moduli E and internal friction d of as-deposited, and as-hydrogenated CM Fe80Zr20 thin films were calculated from the displacements of a vibrating composite cantilever, measured using a laser heterodyne interferometer (LHI) having a displacement sensitivity of ∼0.01 A(ring). E and d were measured using the resonant frequency method. CM films with thickness 1390 A(ring) and modulation wavelength ∼10 A(ring) were deposited on glass cantilevers (5 mm long, 2 mm wide, and 150 μm thick) by sequentially sputtering (rf diode) elemental Fe and Zr targets.The samples were electrolytically hydrogenated for various times in 2 N phosphoric acid with a current density of 26.3 mA/cm2. The maximum change in magnetization of the film (from 71.5 to 551 emu/cm3) was observed after 5 min. During this time, E increased 18-fold from 535 GPa to 9.63 TPa. The unusually high Young's modulus of the as-deposited CM film is comparable to those previously observed in other CM films. The change is three times larger than the change in the E of carbon steel at the martensitic transformation, and nine times larger than the hydrogen induced increase in E of pure single crystals of iron. The d of the cantilever resonance decreased with hydrogenation, indicating that the incorporated H reduced the internal friction of the CM film. Preliminary analysis of the results indicates that the mechanical and magnetic changes can be interpreted in terms of similar atomic scale changes. Measurements on films with different CM wavelengths are in progress. © 1996 American Institute of Physics.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1063/1.362282
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  • 9
    Electronic Resource
    Electronic Resource
    Stochastic modelling of low-cycle fatigue damage in 316L stainless steel under variable multiaxial loading (2000)
    Oxford, UK : Blackwell Science Ltd
    Fatigue & fracture of engineering materials & structures 23 (2000), S. 0 
    Details
    ISSN: 1460-2695
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Mechanical Engineering, Materials Science, Production Engineering, Mining and Metallurgy, Traffic Engineering, Precision Mechanics
    Notes: In the present study, a stochastic model is developed for the low-cycle fatigue life prediction and reliability assessment of 316L stainless steel under variable multiaxial loading. In the proposed model, fatigue phenomenon is considered as a Markov process, and damage vector and reliability are defined on every plane. Any low-cycle fatigue damage evaluating method can be included in the proposed model. The model enables calculation of statistical reliability and crack initiation direction under variable multiaxial loading, which are generally not available. In the present study, a critical plane method proposed by Kandil et al. (Metals Soc., London 280, 203–210, 1982) maximum tensile strain range, and von Mises equivalent strain range are used to calculate fatigue damage. When the critical plane method is chosen, the effect of multiple critical planes is also included in the proposed model. Maximum tensile strain and von Mises strain methods are used for the demonstration of the generality of the proposed model. The material properties and the stochastic model parameters are obtained from uniaxial tests only. The stochastic model made of the parameters obtained from the uniaxial tests is applied to the life prediction and reliability assessment of 316L stainless steel under variable multiaxial loading. The predicted results show good aggreement with experimental results.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1046/j.1460-2695.2000.00357.x
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  • 10
    Electronic Resource
    Electronic Resource
    Assessment of Cheddar Cheese Quality by Chromatographic Analysis of Free Amino Acids and Biogenic Amines (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 52 (1987), 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 free amino acids and biogenic amines extracted from normal and late-gassing Cheddar cheeses were derivatized with heptafluorobutyric anhydride and trifluoroacetic anhydride, respectively, before quantification by gas-liquid chromatography. On a microgram scale, twenty amino acids were positively identified in both types of cheese, but only high levels of γ-amino acid butyrate (0.3 to 19.4 mg/g) and small quantities of arginate were found to be associated with “poorly aged” Cheddar cheeses. Histamine (1.54 and 1.22 mg/g) and tyramine (0.32 and 0.43 mg/g) were the bioamines present in highest concentrations in both cheeses.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb06599.x
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