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  • 1
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Plant breeding 118 (1999), S. 0 
    ISSN: 1439-0523
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Preharvest sprouting that occurs in wheat might affect seed viability and cause genetic erosion during periodical rejuvenation of durum wheat accessions in a gene bank. Two durum wheat landraces (MG 7713 and MG 7805) that had been rejuvenated for several years and did show a high percentage of presprouted seeds in the lot from the fourth rejuvenation cycle were identified. The frequency of durum and bread wheat genotypes and the distribution of the two species in three seed classes (ungerminated seeds, seeds with swollen embryo and germinated seeds) were studied. The modified phenol test was used to identify durum and bread wheat seeds and the genotypic frequencies within each species were assessed on the basis of acid polyacrylamide gel electrophoretic patterns of gliadin storage proteins. In these two landraces, durum wheat was more susceptible to preharvest sprouting than bread wheat and the frequency of bread wheat seeds significantly increased over the three rejuvenation cycles examined. Despite this, preharvest sprouting did not cause significant changes in the genotypic frequencies observed within species or loss of some genotypes that could not be attributed to susceptibility to sprouting.
    Type of Medium: Electronic Resource
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  • 2
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The objective of study was to assess the influence of the knowledge of color and brand name on consumer response to tomato purees. From focus group interviews it was found that taste and odor of fresh tomato were the most important drivers of consumer choice. To quantify that information a questionnaire was developed and it was submitted to fifty consumers of tomato puree. The questionnaires answers confirmed those coming from the focus group, although same discrepancies were found with those derived from the consumer test. Results showed that color and brand name seemed to be more important than taste and odor of fresh tomato, in fact those attributes, when consumers were tasting samples, affected not only hedonic judgments but sensory perception as well. Finally physico-chemical parameters derived from instrumental measurements have been compared to sensory data by means of PCA in order to validate the consumers’assessment of sensory attributes of tomato puree.
    Type of Medium: Electronic Resource
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  • 3
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 68 (2003), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : In this work the performance of traditional plastic containers and that of 2 innovative materials containing an oxygen scavenger is evaluated by simulating the behavior of bottled virgin olive oil by means of a mathematical model able to predict the evolution of the profile of hydroperoxide and oxygen concentration inside bottled virgin olive oil. The model was successfully validated by comparing the model prediction with the experimental data. The results obtained show that it is possible to obtain a quality decay kinetic slower than that obtained for olive oil bottled in glass containers by either using an oxygen scavenger or reducing the concentration of oxygen dissolved in the oil prior to bottling.
    Type of Medium: Electronic Resource
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  • 4
    ISSN: 1520-5126
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology
    Type of Medium: Electronic Resource
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  • 5
    ISSN: 1520-6904
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology
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  • 6
    ISSN: 0032-3888
    Keywords: Chemistry ; Chemical Engineering
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology , Mechanical Engineering, Materials Science, Production Engineering, Mining and Metallurgy, Traffic Engineering, Precision Mechanics , Physics
    Notes: The hot drawing of extruded composite sheets can be used to control the orientation of both matrix and reinforcing fibers. A study was made of the effect of draw ratio on the properties of an extruded polystyrene sheet containing 0 to 1 percent of short glass fibers. An increase in draw ratio resulted in an increase in fiber orientation. A model of a rigid fiber rotating in an elongational flow field was used to describe the effect of draw ratio on the final orientation distribution. An increase in draw ratio also caused an increase in the amount of fiber breakage. A shear-lag analysis was used to estimate the extent of damage as a function of draw ratio. It was also found that the mechanical properties were dependent upon both the draw ratio and fiber concentration.
    Additional Material: 14 Ill.
    Type of Medium: Electronic Resource
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  • 7
    Electronic Resource
    Electronic Resource
    New York, NY [u.a.] : Wiley-Blackwell
    Journal of Applied Polymer Science 28 (1983), S. 1517-1525 
    ISSN: 0021-8995
    Keywords: Chemistry ; Polymer and Materials Science
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology , Mechanical Engineering, Materials Science, Production Engineering, Mining and Metallurgy, Traffic Engineering, Precision Mechanics , Physics
    Notes: High-density structural foams and their fiberglass-reinforced versions have been characterized in tension, and the results were analyzed. The tensile modulus and strength of the nonreinforced foams can be described by the modified Kerner equation and a modified Nicolais-Narkis equation, respectively. The modulus of the reinforced foams can be predicted by using the concepts of the quasi-isotropic laminate theory. The temperature sensitivity of the reinforced foams is markedly reduced and the impact failure in a falling ball test is localized, and energy absorption is accomplished by the formation of numerous small cracks. Fiber reinforcement of foams improves also the heat sag resistance and reduces the coefficient of thermal expansion.
    Additional Material: 8 Ill.
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  • 8
    ISSN: 0098-1273
    Keywords: Physics ; Polymer and Materials Science
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology , Physics
    Notes: Sorption and transport measurements for various gases were made with a copolyester formed from 1,4-cyclohexanedimethanol and a mixture of terephthalic and isophthalic acids. Similar observations for the miscible blends of this copolyester with polycarbonate were made using carbon dioxide. All of these results are described well by dual sorption-dual mobility models which have been used effectively for other gas-glassy polymer systems. The sorption and transport parameters deduced experimentally from these systems have been correlated and interpreted in terms of applicable theories. For the blends, the Henry's-law sorption parameter has been used to deduce a reasonable value of the interaction parameter for the polycarbonate-copolyester blend system from the Flory-Huggins theory of mixtures. The Langmuir capacity term from the dual-sorption model is accurately related to the unrelaxed volume of the glass. Negative deviations of permeability and diffusion coefficients from simple additivity relations were observed and qualitatively interpreted to result from the decrease in volume on mixing for the blends.
    Additional Material: 13 Ill.
    Type of Medium: Electronic Resource
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  • 9
    Electronic Resource
    Electronic Resource
    Brookfield, Conn. : Wiley-Blackwell
    Polymer Composites 3 (1982), S. 125-130 
    ISSN: 0272-8397
    Keywords: Chemistry ; Chemical Engineering
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Mechanical Engineering, Materials Science, Production Engineering, Mining and Metallurgy, Traffic Engineering, Precision Mechanics
    Notes: Polymer impregnation has been proven to increase environmental and mechanical resistance of tuff (a soft volcanic rock), suggesting its potential application for restoration of monuments or reinforcement of structures. The influence of monomer viscosity and applied pressure on the penetration rate of the liquid into pores, the monomer evaporation from the pores, and the effect of the curing temperature on the polymerization rate were studied. The data are analyzed in terms of the existing phenomenological or analytical models. The results can be used to develop a practical and economical large-scale process.
    Additional Material: 12 Ill.
    Type of Medium: Electronic Resource
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  • 10
    ISSN: 1572-8943
    Keywords: DSC ; gelatinization
    Source: Springer Online Journal Archives 1860-2000
    Topics: Chemistry and Pharmacology
    Notes: Abstract Data obtained by dynamic mechanical analysis and DSC analysis of durum wheat dough are presented and discussed. Doughs with water contents ranging from 45 to 55% (w/w) were subjected to sinusoidal shearing by means of a dynamic mechanical spectrometer (Rheometrics, RFS2) equipped with parallel plate geometry, 0.1 strain amplitude and 1 rad/min frequency. The tests were carried on in temperature sweep mode at a heating rate of 2°C min−1. Wheat samples with water contents in the range between 7.5 and 37.5% and doughs with 37.5% moisture content were mixed for different times and subjected to DSC analysis (Perkin-Elmer, DSC-7) at a heating rate of 20°C min−1. Dynamic mechanical analysis revealed that the relationship between the dynamic properties of the dough and the temperature was modified as the water content of the dough increased and was quite different from that for gluten. A similar response was observed in the course of temperature scans made by means of DSC. These experimental findings suggest that the water-starch interaction in the presence of a protein matrix is affected by the availability of water and that the protein system is a competitor with respect to starch.
    Type of Medium: Electronic Resource
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