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  • 1
    Electronic Resource
    Electronic Resource
    Spectroscopic studies of an ambient-pressure process for the selective hydrogenation of polybutadienes (1992)
    s.l. : American Chemical Society
    Macromolecules 25 (1992), S. 525-529 
    Details
    ISSN: 1520-5835
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology , Physics
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/ma00028a005
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  • 2
    Electronic Resource
    Electronic Resource
    Structure-factor and least-squares expressions for cubic crystal systems with isotropic vibrations (1964)
    Copenhagen : International Union of Crystallography (IUCr)
    Acta crystallographica 17 (1964), S. 69-71 
    Details
    ISSN: 0001-5520
    Source: Crystallography Journals Online : IUCR Backfile Archive 1948-2001
    Topics: Geosciences
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1107/S0365110X64000214
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  • 3
    Electronic Resource
    Electronic Resource
    The crystal structure of β-Ca2P2O (1966)
    Copenhagen : International Union of Crystallography (IUCr)
    Acta crystallographica 21 (1966), S. 942-948 
    Details
    ISSN: 0001-5520
    Source: Crystallography Journals Online : IUCR Backfile Archive 1948-2001
    Topics: Geosciences
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1107/S0365110X66004225
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  • 4
    Electronic Resource
    Electronic Resource
    The crystal and molecular structure of bisindenylruthenium (1967)
    Copenhagen : International Union of Crystallography (IUCr)
    Acta crystallographica 22 (1967), S. 382-387 
    Details
    ISSN: 0001-5520
    Source: Crystallography Journals Online : IUCR Backfile Archive 1948-2001
    Topics: Geosciences
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1107/S0365110X6700074X
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  • 5
    Electronic Resource
    Electronic Resource
    Evaluation of Rapid Fat, Moisture, and Protein Determination in Meats and Meat Products using an Automatic Meat Analyzer (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 Hobart FMP-1 Automatic Meat Analyzer has been developed for rapid (approximately 5 min), simultaneous determination of the fat, moisture and protein content of meat and meat products. Results were compared with those using official AOAC methods for raw beef and pork and cooked sausage samples. Analyses of the data indicated that, except for determination of fat content of raw pork and protein content of raw beef, the Hobart FMP-1 was not significantly different from the official AOAC methods within the sampling parameters studied. From a practical meat operations standpoint, these differences were not considered to be of major concern as the machine can be calibrated to adjust for bias.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb14987.x
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  • 6
    Electronic Resource
    Electronic Resource
    EFFECT OF THERMAL PROCESSING ON MINCED FISH GEL TEXTURE (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), 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: Effects of rate of heating and final internal temperatures on the texture of fish gels were studied using mechanically deboned fish tissues of 2 species and 2 harvest locations. Generally, rapid heating to 85°C internal temperature (using 100°C steam) produced a firmer, more springy texture in fish gels in comparison with those heated slowly to 70°C internal temperature. However, these thermal effects on gel textures were species and harvest location dependent. Degradations of tropomyosin and myosin observed in cooked fish gels were highly related to gel textural properties. Results further suggested that changes in muscle proteins during heating were caused by proteolytic factor(s) in the sarcoplasmic fraction. The proteolytic crude fraction was isolated and partially characterized. Optimal temperature for proteolytic activity was 60°C; optimal pH was between pH 8.0 and pH 8.5; calcium ion activated the proteolytic activity and the optimal calcium ion concentration for activation was 1 mM; metal chelators, EDTA and EGTA, inhibited the proteolytic activity. A thorough understanding of these proteolytic factors and their subsequent control is important for the utilization of mechanically deboned fish tissues.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb03452.x
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  • 7
    Electronic Resource
    Electronic Resource
    Fractionation of the Component(s) Responsible for Sex Odor/Flavor in Pork (1962)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 27 (1962), 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: Sex odor/flavor in pork was produced when fat, lean (with fat), and most organs from a boar were heated in a skillet or in boiling water. Odor seemed not to be entirely absent in boar fat at body temperature, although volatilization appeared to occur to a much greater extent at approx. 100–108° C. Sex odor was found to be water-insoluble, ether-soluble, and definitely associated with the fatty tissues of boars. It was absent in rehydrated moisture-free, fat-free lean. Distillation methods proved unsatisfactory for collecting the sex odor components in recognizable form, since no consistent and reproducible differences could be detected between boar and barrow fat when collected volatile compounds were analyzed by heat test and gas ehromatography. Cold saponification of boar fat yielded a small quantity of unsaponifiable matter that produced a concentrated, permeating sex odor on exposure to heat. Thus, the agent(s) responsible for sex odor in pork are located in the unsaponifiable material. Cholesterol and squalene were found in this fraction in both boar and barrow fat, but sex odor was not produced when these compounds were heated.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1962.tb00053.x
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  • 8
    Electronic Resource
    Electronic Resource
    EFFECTS OF SPECIES AND STORAGE TIME ON MINCED FISH GEL TEXTURE (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), 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: Protein functionalities were studied in comminuted fish gels from mechanically deboned fish tissues of four species after storage at −29° C up to 12 months. Differences in gel textures, which were evaluated instrumentally and by a texture profile sensory panel, were evident among fish species and time in frozen storage. Fish gel texture was not significantly related to, protein solubility of raw tissues, but was closely related to water-holding capacity and protein solubility of cooked gels. Degradation of tropomyosin and myosin probably occurred in some of the fish gels during thermal processing.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb03453.x
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  • 9
    Electronic Resource
    Electronic Resource
    MICROBIOLOGICAL EVALUATION OF BLUE CRAB PROCESSING OPERATIONS (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), 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: Special and claw meat products from the blue crab produced in the commercial processing plants in North Carolina had relatively poor shelf life. These products had high initial total anaerobe and psychrotroph counts. Many of the samples were positive for presumptive Vibrio parahaemolyticus, even though many samples did not have coliforms (in 0.2g sample). The presence of presumptive V. parahaemolyticus and high numbers of aerobic plate counts, total anaerobes and psycbrotrophs in these samples was probably from improper cooking of the raw crabs and post-heat-treatment contamination of the cooked crabs. The results suggested that coliforms may not be suitable to indicate proper plant sanitation and product contamination. Crab meat produced under sanitary conditions had lower numbers of total anaerobes and psychrotrophs; these products had relatively long shelf life. The results of these studies indicated that to produce products having longer shelf life the commercial plants will have to adopt proper sanitary practices. The main objective will be to prevent post-heat-treatment contamination to reduce the initial bacterial load in the products, especially with the anaerobes and psychrotrophs.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00628.x
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  • 10
    Electronic Resource
    Electronic Resource
    FACTORS INFLUENCING STRESS CRACKS IN FRANKFURTERS DURING COOKING AND IN STORAGE (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), 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: Biological and food materials can develop stress cracks under the influence of variable temperature and moisture gradients. Frankfurter sausages, from a molecular concept are a heterogenous system, but for engineering purposes the molecular structure may be disregarded and can be treated as a continuum. In the present investigation a continuous Maxwell model was assumed to represent the frankfurters subject to variable temperature and moisture conditions. Utilizing the techniques of linear viscoelasticity, an expression for the mechanical stiesses in a cylinder was obtained. Uniaxial modulus as a function of time and temperature was determined experimentally and the resulting data were analyzed to obtain time-temperature shift factors, relaxation time and a master curve for the modulus. The temperature as a function of radius and time was determined during cooking, and an algebraic expression for axial, tangential and radial stresses was developed. The maximum shearing stresses exceeded failure stress of the frankfurters, thus explaining the development of cracks.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00634.x
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