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  • Blackwell Publishing Ltd  (38)
  • 2005-2009  (8)
  • 1990-1994  (30)
  • 1945-1949
  • 2005  (8)
  • 1990  (30)
  • 1
    Electronic Resource
    Electronic Resource
    ESCHERICHIA COLI SURVIVAL IN MANTLED KARST SPRINGS AND STREAMS, NORTHWEST ARKANSAS OZARKS, USA (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of the American Water Resources Association 41 (2005), S. 0 
    Details
    ISSN: 1752-1688
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Architecture, Civil Engineering, Surveying , Geography
    Notes: Recent studies indicate fecal coliform bacterial concentrations, including Escherichia coli (E. coli), characteristically vary by several orders of magnitude, depending on the hydrology of storm recharge and discharge. E. coli concentrations in spring water increase rapidly during the rising limb of a storm hydrograph, peak prior to or coincident with the peak of the storm pulse, and decline rapidly, well before the recession of the storm hydrograph. This suggests E. coli are associated with resuspension of sediment during the onset of turbulent flow, and indicates viable bacteria reside within the spring and stream sediments. E. coli inoculated chambers were placed in spring and stream environments within the mantled karst of northwest Arkansas to assess long term (〉 75 days) E. coli viability. During the 75-day study, a 4-log die-off of E. coli was observed for chambers placed in the Illinois River, and a 5-log die-off for chambers placed in Copperhead Spring. Extrapolation of the regression line for each environment indicates E. coli concentration would reach 1 most probable number (MPN)/100 g sediment at Copperhead Spring in about 105 days, and about 135 days in the Illinois River, based on a starting inoculation of 2.5 × 107 MPN E. coli/100 g of sediment. These in situ observations indicate it is possible for E. coli to survive in these environments for at least four months with no fresh external inputs.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1752-1688.2005.tb03800.x
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  • 2
    Electronic Resource
    Electronic Resource
    Quality of Whole Lobster (Homarus americanus) Treated with Sodium Tripolyphosphate Before Cooking and Frozen Storage (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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 objective of this study was to determine the effects of pre-rigor treatment of lobster muscle with sodium tripolyphosphate (STP) before cooking, cryogenic freezing, and frozen storage. STP concentrations of 0.1% and 0.3% were prepared in 0.9% saline solution and injected into lobster before processing. Controls were injected with 0.9% saline solution. Lobsters were then steam-cooked, cryogenically frozen, and stored at −15 °C. Chemical and textural analyses were conducted on reheated samples at storage months 0, 2, 4, and 6, and sensory analyses were conducted at months 2 and 6. Cook loss results showed the 0.3% STP-treated lobsters had a 5% significantly (P〈inlineGraphic alt="leqslant R: less-than-or-eq, slant" extraInfo="nonStandardEntity" href="urn:x-wiley:00221147:JFDSC523:les" location="les.gif"/〉 0.05) lower cook loss than the 0.1% STP and control samples. Yield results revealed that STP-treated tails had a 0.7% to 0.8% significantly (P〈inlineGraphic alt="leqslant R: less-than-or-eq, slant" extraInfo="nonStandardEntity" href="urn:x-wiley:00221147:JFDSC523:les" location="les.gif"/〉 0.05) higher meat yield than control samples. Total moisture results showed that STP-treated lobster tail and claw meat had higher total moisture levels compared with control samples at month 6. Sensory results revealed that panelists rated both 0.1% and 0.3% STP-treated lobster tails significantly (P〈inlineGraphic alt="leqslant R: less-than-or-eq, slant" extraInfo="nonStandardEntity" href="urn:x-wiley:00221147:JFDSC523:les" location="les.gif"/〉 0.01) higher for flavor and texture, and significantly (P〈inlineGraphic alt="leqslant R: less-than-or-eq, slant" extraInfo="nonStandardEntity" href="urn:x-wiley:00221147:JFDSC523:les" location="les.gif"/〉 0.001) higher for overall acceptability than control samples at month 6. The results indicated that STP added at low concentrations may extend the shelf life of whole cooked cryogenically frozen lobster, decrease lipid oxidation over frozen storage time, maintain texture, color, and flavor attributes, increase yield, and decrease drip loss.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb08299.x
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  • 3
    Electronic Resource
    Electronic Resource
    Sensory Evaluation of Irradiated and Nonirradiated Poultry Breast Meat Infused with Plant Extracts (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : This study study was conducted on irradiated (at a dosage of 3.0 kGy) fresh boneless and skinless chicken breast meats infused with plant extracts: green tea (GT), commercial grape seed (GS) extracts alone /in combination to evaluate their effectiveness on sensory properties of non-irradiated and irradiated chicken meats. Descriptive results showed that irradiation did not affect the sensory flavor attributes (P 〉 0.05) except that of brothy flavor, and irradiation increased texture attributes of hardness, cohesiveness, and hardness and cohesive-ness of mass. Consumer results showed that GT and water control gave the best color (P 〈0.05) followed by the combination of GS and GT extracts and GS extract, and the panel indicated that irradiation decreased the tenderness of the samples. Instrumental measurements showed that irradiation increased maximum shear force, shear work, hardness, and chewiness (P 〈0.05) of cooked meats, and addition of GT extract improved the color compared with the GS extract and the combination of raw and cooked meats (P 〈0.05). Extracts infused into chicken breasts increased lightness and decreased redness and hardness of the meat texture (P 〈0.05). Infusion of chicken breasts with GT extracts at 3000 ppm is effective to prevent and minimize major sensory changes of the meat during irradiation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07162.x
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  • 4
    Electronic Resource
    Electronic Resource
    Evaluation of Fatty Acid Enrichment of Live Food for Yellowtail Snapper Ocyurus chrysurus Larvae (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of the World Aquaculture Society 36 (2005), S. 0 
    Details
    ISSN: 1749-7345
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Abstract— The purpose of this study was to examine the effect of varying dietary levels of highly unsaturated fatty acids (HUFA) in Live prey on the standard length, specific growth rate, survival, and fatty acid composition of yellowtail snapper Ocyurus chrysurus larvae. Two experiments were conducted utilizing rotifers and Artemiu enriched with live algae (Isochrysis galbana or Nannochloris oculata) or commercial preparations (Aquagrow Advantage, Aquagrow Advantage plus Aquagrow arachidonic acid, and Algarnac 2000). Larval growth and fatty acid composition were evaluated during the rotifer, Brachionus plicatilis, and Artemia feeding periods and survival rates were calculated at the termination of each trial (18 or 20 d after hatching). In general, prey enriched with the commercial products contained higher levels of docosahexaenoic acid, eicosapentaenoic acid, n-3 HUFA, and × HUFA than those enriched with live algae. The addition of arachidonic acid to the Aquagrow Advantage enrichment medium significantly increased the amount of this fatty acid in rotifers but not in Artemia. At the end of the growth trials, larval standard length was highest when larvae were fed prey enriched with I. galbanu (6.4 mm) or commercial preparations (6.7–7.1 mm) versus N. oculatu (5.2 mm). Furthermore, larvae fed prey enriched with commercial preparations had significantly (P 〈 0.05) higher survival rates (2.2-5.9%) than those fed prey enriched with live algae (1.1-1.4%). These results suggest that yellowtail snapper larvae require dietary levels of HUFA beyond those achieved by enriching prey with live N. oculata or I. galbana
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1749-7345.2005.tb00331.x
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  • 5
    Electronic Resource
    Electronic Resource
    Diacetyl Measurement in Orange Juice Using Differential Pulse Polarography (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 55 (1990), 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: Reconstituted single strength orange juice was distilled to recover diacetyl. 0.5 mL of 1N LiOH was added to 4.5 mL of distillate. Using a static mercury drop electrode, a current vs potential scan was performed between −0.7 and −1.10 vs an Ag/AgCl reference electrode. The reduction potential for diacetyl was −0.83 V. Peak heights were proportional to concentration throughout the test range (8.3 ppb to 1 ppm). Diacetyl recoveries were approximately 85%.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1990.tb01623.x
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  • 6
    Electronic Resource
    Electronic Resource
    Induction of Myofibrillogenesis in Cardiac Mutant Axolotls by RNA from Normal Embryonic Endoderm (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Annals of the New York Academy of Sciences 588 (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.tb13247.x
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  • 7
    Electronic Resource
    Electronic Resource
    Corporate governance, takeovers and the role of the non-executive director (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Business strategy review 1 (1990), S. 0 
    Details
    ISSN: 1467-8616
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Economics
    Notes: The takeover mechanism may have some effect on disciplining managers - but it also allows them to spend shareholders money on self promotion. The authors of this paper argue that if we had a better system of corporate governance with a revitalised role for independent directors fewer takeovers would occur, and calls for reform of the acquisition market would diminish.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1467-8616.1990.tb00014.x
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  • 8
    Electronic Resource
    Electronic Resource
    The importance of product positioning: successful entry in the national newspaper market (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Business strategy review 1 (1990), S. 0 
    Details
    ISSN: 1467-8616
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Economics
    Notes: You cannot afford to get positioning wrong, but there are limited rewards for getting it right. That is the rather pessimistic conclusion you can draw from this account of recent entry into the British newspaper industry. The authors use the experience of that industry to illustrate some principles of good and bad positioning.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1467-8616.1990.tb00016.x
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  • 9
    Electronic Resource
    Electronic Resource
    High quality positioning and the success of reputable products (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Business strategy review 1 (1990), S. 0 
    Details
    ISSN: 1467-8616
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Economics
    Notes: It has become almost a conventional wisdom that high quality is an essential route to high profits. In this article Evan Davis shows that the truth is likely to be more complicated. The large profits that accrue to high quality producers are usually rewarding some inimitable production skill, or are reflecting the faith that customers have in the reputation of the producer to deliver a quality product in a market where quality is hard to monitor. For producers that do not have special skills, or who have no easy means of acquiring a reputation, the benefits of high quality positioning may not be great.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1467-8616.1990.tb00011.x
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  • 10
    Electronic Resource
    Electronic Resource
    Assessing corporate performance (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Business strategy review 1 (1990), S. 0 
    Details
    ISSN: 1467-8616
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Economics
    Notes: For those striving to create good companies it would at least be helpful to be able to identify them. While the very best companies usually perform well under any measure of corporate success, most conventional measures stack the odds in favour of certain companies over others. Capital intensity and gearing frequently interfere in the appropriate ranking of firms. This paper analyses some of the problems of commonly quoted performance indicators, and nominates an alternative.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1467-8616.1990.tb00007.x
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