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  • 1
    Electronic Resource
    Electronic Resource
    Textural Properties of Mozzarella Cheese Analogs Manufactured from Soybeans (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: Mozzarella cheese analogs were produced from soybeans or soy protein products, gelatin, gum arabic and other ingredients. The method for production of the cheese analog consisted of the following: (1) mixing at controlled temperatures to obtain a homogeneous mass, and (2) tempering at a temperature of 4°C for 24 hr. Several analog formulations were evaluated and the factors such as pH, fat content, salt content, influencing textural characteristics were studied with an Instron Universal testing machine and a modified Weissenberg test. The physical and functional properties of the final product were found to be similar to those of natural mozzarella cheese (low moisture part-skim) tested and evaluated with the same experimental methods.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb12742.x
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  • 2
    Electronic Resource
    Electronic Resource
    YIELDS OF DEEP-FAT FRIED CHICKEN PARTS AS AFFECTED BY PREPARATION, FRYING CONDITIONS AND SHORTENING (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: Eight-piece-cut broiler parts from 2–2.5 lb carcasses were obtained from a processing plant. Parts were either battered and breaded or flour predusted, battered and floured again before being fried in a deep-fat fryer. At the doneness point, the cooking yields of fried chicken decreased with an increase in frying temperature. Overcooking, reduced the yields. Wing parts had higher cooking yields than thigh, breast, and drumsticks. Fried chicken prepared with the flour predust-batter flour method had higher yields than that prepared with the batter-breading method. A slightly higher yield was observed for parts fried in solid shortening than for those fried in liquid shortening. Under the same holding temperature, the weight loss of fried chicken parts, held under heat lamps, was greater than those held in an electric oven.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb03450.x
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  • 3
    Electronic Resource
    Electronic Resource
    EFFECT OF OVEN HOLDING ON QUALITIES OF FRIED CHICKEN PARTS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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: Eight-piece-cut broiler parts from 907-1134g carcasses were obtained from a processing plant. Parts were flour predusted, battered, and floured again before being fried in a deep-fat fryer. Fried chicken parts were immediately held in an electric oven at 65.6°C. Warner-Bratzler shear values, ultrastructural changes, coating-skin moisture contents, and organoleptic evaluations of the fried parts were measured after 0.25, 1, 2, and 3 hr of holding. Both breast and thigh meat had a change in ultrastructure at different times; however, dark meat became tougher sooner than white meat. Oven holding had a drying effect on the coating-skin portions. Organoleptic scores of coating-skin parts of fried chicken were not affected by holding time within 3 hr, while those for meat parts were affected.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb04119.x
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  • 4
    Electronic Resource
    Electronic Resource
    Enzymatic Modification of Fish Frame Protein Isolate (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: Protein isolate was hydrolyzed with pepsin yielding an approximate degree of hydrolysis of 80%. Frame protein hydrolysates were then employed for plastein synthesis. Enzyme induced plastein was optimized at: (1) pH 5 for pepsin and pH 7 for alpha-chymotrypsin; (2) substrate concentration, 40% w/v; (3) time of incubation, 24 hr; (4) enzyme/substrate ratio, 1:100 w/w. Percent plastein yields of 33.8 and 27.3 were found for pepsin and alpha-chymotrypsin, respectively, when trichloracetic acid was used as the precipitating agent. However, when plastein was precipitated by ethanol, the percent yield was found to be 46 and 40.5 for pepsin and alpha-chymotrypsin, respectively.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb14975.x
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  • 5
    Electronic Resource
    Electronic Resource
    Determination of oxalyl thiolesters, N-oxalylcysteine and N-oxalylcysteamine in biological materials
    Amsterdam : Elsevier
    Analytical Biochemistry 192 (1991), S. 403-410 
    Details
    ISSN: 0003-2697
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Biology , Chemistry and Pharmacology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1016/0003-2697(91)90556-9
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  • 6
    Electronic Resource
    Electronic Resource
    Determination of extracellular glutathione in rat brain by microdialysis and high-performance liquid chromatography with fluorescence detection
    Amsterdam : Elsevier
    Journal of Chromatography B: Biomedical Sciences and Applications 661 (1994), S. 231-235 
    Details
    ISSN: 0378-4347
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Chemistry and Pharmacology
    Type of Medium: Electronic Resource
    URL: http://linkinghub.elsevier.com/retrieve/pii/S0378-4347(94)80050-2
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  • 7
    Electronic Resource
    Electronic Resource
    Optical properties of the ZnSe1−xTex epilayers grown by molecular beam epitaxy (1998)
    [S.l.] : American Institute of Physics (AIP)
    Journal of Applied Physics 83 (1998), S. 2555-2559 
    Details
    ISSN: 1089-7550
    Source: AIP Digital Archive
    Topics: Physics
    Notes: ZnSe1−xTex epilayers were grown on a GaAs (001) substrate with 0°, 3°, 10°, and 15° tilts toward [110] by molecular beam epitaxy. The energy gap was found to increase with the substrate tilt angle. In addition, a Te-bound exciton and an exciton bound to the Te cluster in the photoluminescence spectra have been identified. The threshold temperature for the observation of the Te-bound exciton in the photoluminescence spectrum of ZnSe1−xTex epilayers was found to increase with the Te concentration. © 1998 American Institute of Physics.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1063/1.367015
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  • 8
    Electronic Resource
    Electronic Resource
    Magnetic properties of ultrathin Co films on Si(111) and CoSi2 surfaces (1999)
    [S.l.] : American Institute of Physics (AIP)
    Journal of Applied Physics 85 (1999), S. 4967-4969 
    Details
    ISSN: 1089-7550
    Source: AIP Digital Archive
    Topics: Physics
    Notes: The orientation of the magnetization and the occurrence of interfacial ferromagnetic dead layers for ultrathin Co films on Si(111) and CoSi2 surfaces have been systematically studied using in situ surface magnetic-optic Kerr effect. We have experimentally demonstrated that an in-plane magnetization can be obtained by using CoSi2 as a buffer layer for ultrathin Co films between 2.8 and 10.5 monolayers (MLs) deposited on Si(111) at 300 K. The ferromagnetic dead layers at the interface are most likely due to the formation of a Co–Si alloy. This region can be reduced from 2.1 to 1.4 ML by lowering the substrate temperature from 300 to 120 K. From a dynamic study of the silicide formation in Co/Si(111), a two-step diffusion mechanism is suggested with two different diffusion activation energies of the Co atoms resulting from different chemical environments. © 1999 American Institute of Physics.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1063/1.370060
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  • 9
    Electronic Resource
    Electronic Resource
    Energy-dispersive x-ray diffraction and Raman scattering of Zn1−xMnxSe bulk crystals at high pressure (1999)
    [S.l.] : American Institute of Physics (AIP)
    Journal of Applied Physics 85 (1999), S. 8092-8096 
    Details
    ISSN: 1089-7550
    Source: AIP Digital Archive
    Topics: Physics
    Notes: Energy-dispersive x-ray diffraction experiments were carried out to investigate the structure of phase transitions under high pressure. It was found that the zinc blende (B3) to rock salt (B1) phase transition pressures of Zn0.93Mn0.07Se and Zn0.76Mn0.24Se bulk crystals are found 11.8±1.5 and 9.9±0.5 GPa, respectively. The respective bulk moduli are 61.8±0.8 and 60.5±0.8 GPa. The pressure-induced zinc blende (ZB) to rock salt (RS) structure phase transition is interpreted as a signature of the semiconductor to metal transition for Zn1−xMnxSe. The above interpretation is further corroborated by the observation of the disappearance of the longitudinal optical phonon at the pressure where the ZB to RS structure transition occurs. © 1999 American Institute of Physics.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1063/1.370647
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  • 10
    Electronic Resource
    Electronic Resource
    Effect of sputtering parameters on the magnetic properties of Mo-Permalloy (1988)
    [S.l.] : American Institute of Physics (AIP)
    Journal of Applied Physics 64 (1988), S. 5670-5672 
    Details
    ISSN: 1089-7550
    Source: AIP Digital Archive
    Topics: Physics
    Notes: Sputtered Mo-Permalloy thin film is expected to possess great potentiality in soft magnetic properties which can be realized chiefly by controlling sputtering conditions. The effects of sputtering parameters, such as argon pressure, bias voltage, and preheating temperature, on the magnetic properties, of FeNiMo sputtered films have been investigated. The magnetic anisotropy field Hk was found to decrease with the raising preheating temperature while coercivity Hc presented the contrary trend. High effective permeability can be acquired at low argon pressure, adequate preheating temperature, and bias voltage. Close relationships among effective permeability, anisotropy field, magnetostriction coefficient, and half-height width Δθ50 were found. Annealing is available for increasing effective permeability.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1063/1.342269
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