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  • 1
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Baking trials were performed with six wheat doughs prepared with xylanase, peroxidase, or glucose oxidase (GOX), and their combinations. Judging dough properties, baking performance, bread volume, and crumb structure, the dough containing xylanase plus peroxidase performed best. Flow relaxation measurements with doughs indicated that peroxidases introduced new transient linkages, whereas glucose oxidase also introduced cross-links permanent on long time scales. Rheological tests and chemical analysis revealed small differences between control and xylanase and/ or peroxidase containing gluten and more pronounced differences for GOX containing gluten. No evidence was found that xylanase specifically removed arabinoxylans from gluten or that peroxidase catalyzed the formation of covalent bonds between arabinoxylans and gluten proteins.
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  • 2
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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: The particle size distribution of a tomato concentrate was determined by wet sieving. Wet sieve fractions were then investigated by microscopy and a method based on laser diffraction. Both methods showed that the size of many particles was considerably larger (up to two to three times) than the diameter of the pores through which they have passed during wet sieving. This was explained by the deformability of the tomato cell wall. Effects of particle size distribution on rheological properties were studied by standardizing wet sieve fractions (dry matter, pH). Highest values for yield stress and apparent viscosity were found for the 90–125 and 125–180 μm wet sieve fractions.
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  • 3
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), 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: The spin-spin relaxation time, T2, of skimmilk, sodium caseinate dispersions and milk ultrafiltrate was measured as a function of pH and temperature using pulse proton NMR. The T2 shows a maximum around pH = 5.2 for skimmilk, decreases with decreasing pH for sodium caseinate dispersions and is independent of pH for milk ultrafiltrate. For all systems studied T2 increases with temperature, but, the extent of increase depends on the system. It is concluded that the T2 of casein dispersions is mainly determined by factors determining the state of aggregation of the caseins. Apart from affecting the extent of aggregation of the casein particles, micellar calcium phosphate probably contributes also directly to the measured T2.
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  • 4
    ISSN: 0309-1740
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
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  • 5
    ISSN: 0021-9673
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Chemistry and Pharmacology
    Type of Medium: Electronic Resource
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  • 6
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Annals of the New York Academy of Sciences 691 (1993), S. 0 
    ISSN: 1749-6632
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Natural Sciences in General
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  • 7
    Electronic Resource
    Electronic Resource
    Springer
    Colloid & polymer science 266 (1988), S. 518-524 
    ISSN: 1435-1536
    Keywords: Filled gels ; rheology ; gel structure ; filler matrix interaction
    Source: Springer Online Journal Archives 1860-2000
    Topics: Chemistry and Pharmacology , Mechanical Engineering, Materials Science, Production Engineering, Mining and Metallurgy, Traffic Engineering, Precision Mechanics
    Notes: Abstract The dynamic moduli of gels filled with particles have been studied as a function of the volume fraction of dispersed particlesϑ f (0–0.4) and of the way in which they interact with the gel matrix. Two gels of different nature were studied, viz. polyvinyl alcohol (PVA) — Congo red gels (a so-called rubber gel) and casein gels made by acidification of skimmed milk. Emulsion droplets stabilized by different macromolecules have been used as dispersed particles. If there was no interaction between the macromolecules adsorbed on the particles and the gel matrix, both the filled PVA and the filled casein gels showed a small decrease in the elastic moduli withϑ f , approaching the behaviour theoretically predicted for foams. In the case of interaction, the results for filled PVA gels roughly fitted the theoretical predictions, if the deformability of the emulsion droplets and the formation of an intermediate layer between the dispersed particles and the gel matrix was taken into account. The increase in the elastic moduli of the acid milk gels withϑ f was much greater than expected and was probably due to aggregation of the dispersed particles during gelation.
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  • 8
    ISSN: 1432-2048
    Keywords: Catharanthus ; Indole alkaloid (transport, accumulation) ; Peroxidase (vacuolar) ; Vacuole (alka-loid conversion)
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology
    Notes: Abstract Isolated vacuoles from ajmalicine-producing cell suspensions of Catharanthus roseus accumulated the alkaloid ajmalicine. Dissipation of the transtonoplast pH gradient with nigericin abolished ajmalicine accumulation, whereas dissipation of the transtonoplast potential with valinomycin had no effect. Addition of Mg-ATP resulted in a higher ajmalicine accumulation. Serpentine produced by the cells was largely recovered in isolated vacuoles; in contrast, ajmalicine was lost. Ajmalicine was converted in vitro into serpentine by horseradish basic peroxidases (EC 1.11.1.7). In cultured cells there was a striking conformity between the time course of serpentine content and that of the activity of basic peroxidases. Ajmalicine was converted efficiently into serpentine by basic peroxidases extracted from vacuoles and by intact isolated vacuoles. The results are consistent with the hypothesis that ajmalicine accumulates by an ion-trap mechanism and that the accumulated ajmalicine is converted into serpentine inside the vacuoles. By the transformation of ajmalicine into the charged serpentine a trap is created to retain the alkaloids more efficiently in the vacuole.
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  • 9
    Electronic Resource
    Electronic Resource
    Springer
    Rheologica acta 17 (1978), S. 525-530 
    ISSN: 1435-1528
    Source: Springer Online Journal Archives 1860-2000
    Topics: Chemistry and Pharmacology , Physics
    Description / Table of Contents: Zusammenfassung Diese Veröffentlichung berichtet über Kriechmessungen an Emulsionen von Paraffinöl in Wasser, welche mit zum Teil veresterter Polymethacrylsäure stabilisiert wurden. Die Messungen wurden bei niedrigem pH-Wert durchgeführt, weil der Polyelektrolyt dort bekanntlich starke inter- und intramolekulare Bindungen aufweist. Es wird eine Theorie dargeboten, welche zwei Arten von Bindungen zwischen den Polyelektrolyt-ummantelten Tropfen unterscheidet: (semi-) permanente Bindungen, welche auf Polyelektrolyt-Polyelektrolyt-Wechselwirkungen zurückzuführen sind, und temporäre Bindungen, welche auf van-der-Waals-Kräfte zurückzuführen sind. Bei obigen Messungen vermittelt die Anwendung dieser Theorie ein Bild, in dem die Modell-bestimmten Parameter gut mit aus vorangegangenen Messungen an Moduln gewonnenen Ergebnissen (bei denen die Zeitabhängigkeit nicht in Betracht gezogen war) übereinstimmen und diese ergänzen.
    Notes: Summary This paper reports creep measurements on paraffin oil in aqueous solution emulsions, stabilized by partially esterified polymethacrylic acid. The measurements are taken at low pH, where this polyelectrolyte is known to exhibit strong inter- and intramolecular bonds. A theory is offered, distinguishing between two types of bonds between the polyelectrolyte-covered droplets: (semi-)permanent bonds, attributable to polyelectrolyte-polyelectrolyte interactions, and transient bonds, assigned to van der Waals attraction. Application of the theory to the measurements yields a consistent picture with model-determined parameters agreeing reasonably well with and supplementing previous results on moduli where the time dependence was not considered.
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  • 10
    ISSN: 1435-1528
    Keywords: Milkgels ; rheology ; stressrelaxation ; dynamicmoduli ; temperature
    Source: Springer Online Journal Archives 1860-2000
    Topics: Chemistry and Pharmacology , Physics
    Notes: Abstract The rheological properties of rennet-induced skim milk gels were determined by two methods, i.e., via stress relaxation and dynamic tests. The stress relaxation modulusG c (t) was calculated from the dynamic moduliG′ andG″ by using a simple approximation formula and by means of a more complex procedure, via calculation of the relaxation spectrum. Either calculation method gave the same results forG c (t). The magnitude of the relaxation modulus obtained from the stress relaxation experiments was 10% to 20% lower than that calculated from the dynamic tests. Rennet-induced skim milk gels did not show an equilibrium modulus. An increase in temperature in the range from 20° to 35 °C resulted in lower moduli at a given time scale and faster relaxation. Dynamic measurements were also performed on acid-induced skim milk gels at various temperatures andG c (t) was calculated. The moduli of the acid-induced gels were higher than those of the rennet-induced gels and a kind of “permanent” network seemed to exist, also at higher temperatures.
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