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  • 1
    Electronic Resource
    Electronic Resource
    Nursing in the aftermath of disaster: orphanage relief work in Romania (1995)
    Bradford : Emerald
    Disaster prevention and management 4 (1995), S. 45-54 
    Details
    ISSN: 0965-3562
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Technology
    Notes: Disaster relief workers experience psychological and physical needsas a direct consequence of their disaster involvement. While this impacthas been acknowledged, relatively little is known about the nature ofthe psychosocial demands generated by prolonged exposure. Developingboth comprehensive preparatory and support programmes for relief workerswill require that the nature of these demands, their impact onpersonnel, and their implications for disaster management aredocumented. Describes the experiences of a group of nurses who providedrelief care in Romanian orphanages in the aftermath of the 1989revolution in that country. Suggests that prolonged disaster exposurecreates specific personal demands and operational problems. Problemswere described in relation to operational practices and national issues(e.g. political and cultural factors). Describes the implications ofthese factors for relief worker wellbeing and relief operationeffectiveness, together with suggestions for managing these demands.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/09653569510079041
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  • 2
    Electronic Resource
    Electronic Resource
    Chemical Composition of White Bean (Phaseolus vulgaris L.) and Functional Characteristics of Its Air-Classified Protein and Starch Fractions (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), 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: Four varieties of Canadian white bean and their air-classified fractions were analysed for amino acid and proximate composition. The protein enriched fraction (31–35% by wt) prepared by air-classification of finely ground dehulled flour contained 50.3–57.5% protein. Solubility of protein measured as percent of total nitrogen soluble at pH 7.5 was 81.1–83.0%. Water Hydration Capacity and heat thickening property of the protein fraction were similar to other vegetable proteins indicating its potential usefulness as a protein ingredient in processed foods. The amino acid composition was characteristic of leguminous seed proteins with a high lysine content and a low sulfur amino acid content. The lipids and the oligosaccharides were concentrated in the protein enriched fraction. The starch fraction (53% by wt) contained on the average 30% amylose and gave a torque-temperature curve typical of legume starches with slow swelling, no breakdown at constant temperature and shear, and a high set back.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb02995.x
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  • 3
    Electronic Resource
    Electronic Resource
    Residence Time Distributions for Wheat Starch in a Single Screw Extruder (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: Residence time distributions for wheat starch in a single screw extruder were measured for different operating conditions using a manganese dioxide tracer. Two flow models which differed in the definition of dead space were used to represent the flow pattern in the extruder. The parameters for each model were fitted using the experimental residence time distributions. Screw speed and the moisture level of the feed showed the strongest effects on the average residence time. A small fraction of the flow, 5–20%, was held up in the dead space region. The remainder passed directly through the active region with a residence time distribution close to plug flow. An apparent power law index for the starch melt was calculated and over the experimental range of extrusion conditions it varied from 0.2 to 1.0.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb09181.x
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  • 4
    Electronic Resource
    Electronic Resource
    Degradation of Wheat Starch in a Single-Screw Extruder: Mechano-Kinetic Breakdown of Cooked Starch (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), 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: Wheat starch was processed in a 19 mm diameter split-barrel laboratory extruder under varying conditions of barrel temperature (79–121oC), screw speed (50, 100 rpm) and moisture content (25, 30%). Final product and samples removed from along the barrel length were examined for changes in molecular size by dilute solution viscometry. Final products were also examined for paste viscosity and estimated degree of cook. A mathematical model was developed which relates the residence time of the starch in the barrel, the nominal shear stress acting on the starch and the degree of cook of the product to the extent of molecular degradation of the starch. Solution viscometry was found to be more rapid than gel permeation methods previously used to determine the extent of molecular changes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb10568.x
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  • 5
    Electronic Resource
    Electronic Resource
    Degradation of Wheat Starch in a Single Screw Extruder: Characteristics of Extruded Starch Polymers (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: Wheat starch was processed in a 19 mm diameter, single screw extruder to study the physical and structural modifications that occur during extrusion cooking. Structural modification of the starch polymers was investigated using gel permeation chromatography (GPC), enzymatic digestions and dilute solution viscometry. Both the GPC and intrinsic viscosity results showed that the average molecular size significantly decreased as a result of extrusion processing. The relative amount of material excluded by Bio-Gel A150m was considerably lower for extruded samples than for unprocessed wheat starch and this size reduction of the amylopectin fraction was attributed to mechanical rupture of covalent bonds. The characterization of the structural modifications of the starch polymers is reported.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12441.x
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  • 6
    Electronic Resource
    Electronic Resource
    Computer Plotting in 3-Dimensions: A Program Designed for Food Science Applications (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), 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 traditional application of graphics combined with recent advances in computer technology can conveniently provide three dimensional (3-D) plots of raw and/or mathematically derived data. Researchers can present more data in a particular format or increase the quantity of data that publishers will accept due to space limitations. 3-D plots provide a clear visual reference to mathematical models or statistical interpretations of data sets. Results can be made more meaningful and easier to understand than results presented by conventional 2-D graphics. The particular application of 3-D graphics to problems in food science and technology is discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb04523.x
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  • 7
    Electronic Resource
    Electronic Resource
    A Comparison of P1- and P2-Purinoceptors (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Annals of the New York Academy of Sciences 603 (1990), S. 0 
    Details
    ISSN: 1749-6632
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Natural Sciences in General
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1749-6632.1990.tb37670.x
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  • 8
    Electronic Resource
    Electronic Resource
    The British Association at Bournemouth: Section 1: Physiology (1919)
    [s.l.] : Nature Publishing Group
    Nature 104 (1919), S. 322-323 
    Details
    ISSN: 1476-4687
    Source: Nature Archives 1869 - 2009
    Topics: Biology , Chemistry and Pharmacology , Medicine , Natural Sciences in General , Physics
    Notes: [Auszug] IN the advance of every science certain difficulties and dangers which must be encountered tend to make the progress of knowledge somewhat devious, somewhat zigzag in character. (1) The study of the metabolism of proteins in the animal body, especially when they are considered as a source of ...
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1038/104322b0
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  • 9
    Electronic Resource
    Electronic Resource
    A Gene-controlled Flowering Inhibitor in Pisum (1952)
    [s.l.] : Nature Publishing Group
    Nature 169 (1952), S. 592-592 
    Details
    ISSN: 1476-4687
    Source: Nature Archives 1869 - 2009
    Topics: Biology , Chemistry and Pharmacology , Medicine , Natural Sciences in General , Physics
    Notes: [Auszug] Our technique is as follows. The peas are germinated in damp sand or Sphagnum in a heated greenhouse at a temperature of 15-20 C. At about four days old the plumules are approximately one to two centimetres long. At this stage, cleft grafts are easily made between the epicotyls of the stocks and ...
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1038/169592a0
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  • 10
    Electronic Resource
    Electronic Resource
    Biological Fact and Theory (1927)
    [s.l.] : Nature Publishing Group
    Nature 119 (1927), S. 159-159 
    Details
    ISSN: 1476-4687
    Source: Nature Archives 1869 - 2009
    Topics: Biology , Chemistry and Pharmacology , Medicine , Natural Sciences in General , Physics
    Notes: [Auszug] ON returning from a holiday, my attention has been directed to an attack upon my book “The Physiology of the Continuity of Life,” which appeared in NATURE on Dec. 25. Fortunately an author is not expected to defend himself from criticism, just or unjust, but there is one point in the ...
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1038/119159a0
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