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  • 1
    Electronic Resource
    Electronic Resource
    Effect of Acetylation and Succinylation on the Functional Properties of Winged Bean (Psophocarpus tetragonolobus) Flour (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: Winged bean flour was acylated to various degrees and changes in functional properties were monitored. Nitrogen solubility in water increased up to ?80% acylation and then decreased. Water absorption capacity increased continuously with the extent of acylation. The fat absorption capacity of the acetylated flour increased up to ?30% acetylation and then decreased while that of the succinylated flour remained unchanged. Emulsion capacity showed the same trend as nitrogen solubility in water. Foam capacity increased due to acylation but foam stability decreased. Bulk density of the acetylated flour increased up to ?80% acetylation and then decreased. Succinylated flour had higher bulk density at all levels of succinylation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12464.x
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  • 2
    Electronic Resource
    Electronic Resource
    Effect of acetylation and succinylation on the physicochemical properties of winged bean (Psophocarpus tetragonolobus) proteins (1991)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 39 (1991), S. 259-261 
    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/jf00002a007
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  • 3
    Electronic Resource
    Electronic Resource
    Functional Properties of Raw and Heat Processed Winged Bean (Psophocarpus tetragonolobus) Flour (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), 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: Nitrogen solubility, emulsification capacity, foam capacity, fat and water absorption capacity of raw and heat-processed winged bean flour were compared with those of raw soy flour, both as a function of pH and NaCl concentration. Nitrogen solubility vs pH profile showed only one minimum, at pH 4.5. Heat processing of winged bean flour lowered nitrogen solubility. Water and fat absorption capacity of winged bean flour were 2.1 g/g and 1.4 g/g, respectively; those of raw soy flour were 3.1 g/g and 1.2 g/g. Heat processing increased water and fat absorption capacity of winged bean flour by 38% and 57%, respectively. Emulsification capacity of raw winged bean flour was higher than that of raw soy flour by about 30–60% depending on the pH. Heat processing diminished emulsification and foam capacity of winged bean flour by about 35% and 18%, respectively. Incorporation of NaCl up to 0.4M improved emulsification capacity of winged bean flour and foam capacity up to 0.2 M.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb04976.x
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  • 4
    Electronic Resource
    Electronic Resource
    MODIFIED CRACK CLOSURE INTEGRAL (MCCI) FOR 3-d PROBLEMS USING 20-NODED BRICK ELEMENTS (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Fatigue & fracture of engineering materials & structures 17 (1994), 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: Abstract— The Modified Crack Closure Integral (MCCI) technique based on Irwin's crack closure integral concept is very effective for estimation of strain energy release rates G in individual as well as mixed-mode configurations in linear elastic fracture mechanics problems. In a finite element approach, MCCI can be evaluated in the post-processing stage in terms of nodal forces and displacements near the crack tip. The MCCI expressions are however, element dependent and require a systematic derivation using stress and displacement distributions in the crack tip elements.Earlier a general procedure was proposed by the present authors for the derivation of MCCI expressions for 3-dimensional (3-d) crack problems modelled with 8-noded brick elements. A concept of sub-area integration was proposed to estimate strain energy release rates at a large number of points along the crack front. In the present paper a similar procedure is adopted for the derivation of MCCI expressions for 3-d cracks modelled with 20-noded brick elements. Numerical results are presented for center crack tension and edge crack shear specimens in thick slabs, showing a comparison between present results and those available in the literature.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1460-2695.1994.tb00797.x
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  • 5
    Electronic Resource
    Electronic Resource
    Effect of Partial Proteolysis on the Functional Properties of Winged Bean (Psophocarpus tetragonolobus) Flour (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 effect of partial proteolysis of winged bean flour with a protease from A. oryzae on its functional properties has been determined. At 45% hydrolysis, nitrogen solubility in water increased twofold and in 1M NaCl solution by 63%. Bulk density increased from 0.387 to 0.597 g/mL. Foam volume showed a maximum increase of 50% at 18% hydrolysis and then decreased. Emulsifying capacity did not show any change. Water absorption capacity decreased from 245g/100g to 135g/100g at 45% hydrolysis and oil absorption capacity from 190g/100g to 120g/100g.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb13247.x
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  • 6
    Electronic Resource
    Electronic Resource
    Radiation in boundary layer flow of an absorbing, emmiting and anisotropically scattering fluid (2000)
    Bradford : Emerald
    International journal of numerical methods for heat & fluid flow 10 (2000), S. 530-540 
    Details
    ISSN: 0961-5539
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Mechanical Engineering, Materials Science, Production Engineering, Mining and Metallurgy, Traffic Engineering, Precision Mechanics
    Notes: Radiative heat transfer in the laminar boundary layer flow of an absorbing, emitting and anisotropically scattering gray fluid over a flat plate, with the surface of the plate reflecting radiation in diffuse-cum-specular fashion is analyzed. The discrete ordinates method is used to model the radiative transfer. The governing dimensionless momentum and energy equations, in the form of a partial differential system, are solved by a finite difference method. The effect of various parameters like, emittance, the degree of anisotropy in scattering, scattering albedo and the nature of surface reflection on the total heat flux from the plate to the fluid are studied and results are presented.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/09615530010338204
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  • 7
    Electronic Resource
    Electronic Resource
    Jugular blood plasma acetylcholinesterase (AchE) activity during oestrus in dairy cattle
    Amsterdam : Elsevier
    Animal Reproduction Science 27 (1992), S. 264-267 
    Details
    ISSN: 0378-4320
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1016/0378-4320(92)90141-Y
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  • 8
    Electronic Resource
    Electronic Resource
    Determination of thermal properties of food materials theory and experiments (1979)
    Springer
    Heat and mass transfer 12 (1979), S. 261-268 
    Details
    ISSN: 1432-1181
    Source: Springer Online Journal Archives 1860-2000
    Topics: Mechanical Engineering, Materials Science, Production Engineering, Mining and Metallurgy, Traffic Engineering, Precision Mechanics , Physics
    Description / Table of Contents: Zusammenfassung Mit Hilfe eines mathematischen Modells lassen sich die Temperaturfelder während der Luftkühlung feuchter Lebensmittel in der Form einer Platte, eines Zylinders oder einer Kugel berechnen. In einem Versuch können dann die thermischen Zustandsgrößen durch Vergleich mit dem Modell bestimmt werden. Die vorgelegte Untersuchung sagt höhere Kühlungsraten voraus, verglichen mit dem Fall reiner Konvektions-kühlung an der Oberfläche. Die zeitlichen Temperaturverläufe in einigen Lebensmitteln, Früchten und Gemüsen werden experimentell ermittelt. Indem man diese experimentellen Daten durch eine nichtlineare Vergleichs-methode an die theoretischen Werte anpaßt, lassen sich die nicht bekannten Stoffgrößen der Produkte ermitteln.
    Notes: Abstract Mathematical models are presented for predicting the time-temperature characteristics during air cooling of moist food products in the shape of infinite slab, infinite cylinder and sphere, taking into account the mass transfer effects at the surface. An experiment to determine the time-temperature characteristics of food products from which the thermal properties can be determined using the proposed mathematical model is described. The present analysis predicts faster cooling rates compared to an analysis which considers only pure convection heat transfer at the boundary. Time-temperature histories of some food models, fruits and vegetables are obtained experimentally. A nonlinear estimation procedure is used to match the experimentally obtained time-temperature histories with theoretical results to evaluate the unknown thermal properties of the products studied.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00997317
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  • 9
    Electronic Resource
    Electronic Resource
    Transient currents in poly(vinyl alcohol)-poly(vinyl pyrrolidone) polymer blend films (1994)
    New York, NY [u.a.] : Wiley-Blackwell
    Polymer International 35 (1994), S. 315-320 
    Details
    ISSN: 0959-8103
    Keywords: transient currents ; polymer blend films ; quasi-steady-state currents ; isochronal currents ; activation energies ; dipolar process ; space charge ; 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: Transient currents (charging and discharging currents) in poly(vinyl alcohol) (PVA)-poly(vinyl pyrrolidone) (PVP) polymer blend films were measured over the temperature range 30-150°C at field strengths of 2.32-23.2 × 106 Vm-1. Polymer films were prepared by the isothermal immersion technique. Activation energies were evaluated from quasi-steady-state currents. A single relaxation peak was observed both from isochronal currents and low frequency dielectric relaxation. Activation energies evaluated from these two methods are found to be in fairly good agreement. The polarization is considered to be due to space charge origin along with some contribution from dipolar groups. The maximum loss was observed in Sample I (PVA: PVP = 25:75), suggesting maximum heterogeneity in this blend ratio.
    Additional Material: 6 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/pi.1994.210350403
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  • 10
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    Nuclear Quadrupole Resonance in TiCl2 and CrCl2 Crystals (1965)
    American Institute of Physics
    Details
    Publication Date: 1965-10-15
    Print ISSN: 0021-9606
    Electronic ISSN: 1089-7690
    Topics: Chemistry and Pharmacology , Physics
    Published by American Institute of Physics
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