ALBERT

All Library Books, journals and Electronic Records Telegrafenberg

X
feed icon rss

Your email was sent successfully. Check your inbox.

An error occurred while sending the email. Please try again.

Proceed reservation?

Export
  • 1
    Electronic Resource
    Electronic Resource
    Do Disaster Areas Benefit from Disasters? (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Growth and change 15 (1984), S. 0 
    Details
    ISSN: 1468-2257
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Geography , Economics
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1468-2257.1984.tb00748.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 2
    Electronic Resource
    Electronic Resource
    Postweaning diarrhoea in pigs: an interaction between change to dry food and colibacillosis (1984)
    Oxford, UK : Blackwell Publishing Ltd
    FEMS microbiology letters 24 (1984), S. 0 
    Details
    ISSN: 1574-6968
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: Abstract Caesarian-derived SPF pigs were maintained on a milk diet until 28 days of age. Two groups were weaned on to a dry diet and one of these orally challenged with enterotoxigenic Escherichia coli bearing the K88 pilus antigen. One of 2 remaining groups on the milk diet was also challenged with K88 bearing ETEC. Infected piglets on the dry diet developed clinical diarrhoea and at necropsy exhibited severe lesions in the small intestine associated with extensive bacterial adherence. Infected piglets on the milk diet had little or no diarrhoea, and focal bacterial adherence in the small intestine was associated with only minor mucosal changes. Control piglets on milk or dry food remained clinically healthy and had normal mucosal morphology. The results suggest that sudden dietary change to dry food at weaning promotes proliferation and colonization of the small intestine by ETEC-bearing K88 which leads to a more severe clinical and pathological syndrome than either event in isolation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1574-6968.1984.tb01326.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 3
    Electronic Resource
    Electronic Resource
    Quality Improvement of Canned Mung Bean (Vigna radiafa) Sprouts (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: The effect of calcium, ascorbic acid, citric acid and EDTA on texture, color and flavor of mung bean sprouts canned as a low-acid food (pH 〉 4.6) and the effect of acidification by acetic, citric, gluconic, lactic and malic acids on quality of mung bean sprouts canned as an acid-food (pH 〈 4.6) were examined. Either the addition of calcium or acidification enhanced texture. Texture of products canned as low-acid food increased with decreasing pH. Color was markedly improved by either EDTA combined with ascorbic acid or acidification. Processing in plain (uncoated) cans or treatment with acetic acid was detrimental to flavor. Overall, the best low-acid food product was obtained by the combination of calcium, ascorbic acid, citric acid and EDTA while the best acid-food product was obtained by acidification with gluconic acid.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb05040.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 4
    Electronic Resource
    Electronic Resource
    Characterization of New Volatile Compounds in the Neutral Fraction of Roasted Beef Flavor (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: Volatile flavor compounds were isolated from 190 lb of roasted eye round beef. The neutral fraction of the flavor isolate was subjected to extensive gas chromatographic fractionation and the pure fractions obtained were identified by GC-mass spectrometry. A total of 67 compounds were reported to be new constituents in beef flavor.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb12950.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 5
    Electronic Resource
    Electronic Resource
    Investigation of the Physical and Chemical Properties of Banana Starches (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: Banana (Musa sp.) starch was isolated after steeping in 0.05N sodium hydroxide. The starch had a granule size of 20–60μ, a gelatinization temperature range of 74–83°C, and a B-type X-ray diffraction pattern. The Brabender viscoamylogram and the swelling pattern indicated a fairly restricted-swelling starch. The starch had low iodine affinity (ca 3.30%) and contained diesterified phosphate. During ripening, the amount of starch converted into reducing sugars and sucrose increased with degree of ripeness. Small granules were converted more rapidly than large granules. Other physical and chemical properties remained similar throughout ripening.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb04968.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 6
    Electronic Resource
    Electronic Resource
    Isolation and Characterization of the Starch from Four-O'Clock Flower (Mirabilis Jalapa L.) Seed (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: Starch was isolated from four-o'clock flower (Mirabilis jalapa L.) seed by an alkaline process and selected physicochemical properties was determined. The nearly spherical starch granules were approximately 1.5–3.0 μm in diameter. The starch had a pasting temperature of 72.5°C, and an iodine affinity of 3.6%. The Bra-bender viscoamylogram and the swelling pattern indicated the starch underwent restricted swelling. The starch contained only trace amounts of phosphate. Solubility in dimethyl sulfoxide was low, but after being treated with bacterial alpha-amylase, the solubility was high. The degree of syneresis of the pasted starch during storage was high and freeze-thaw stability was low. The properties of this isolated small-granule starch differed from other such starches reported in the literature.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb09200.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 7
    Electronic Resource
    Electronic Resource
    Packaging Film Permeability in Conjunction with Sodium Nitrite, Potassium Sorbate or Lactic Acid Starter Culture for Control of Clostridium sporogenes (PA3679) Growth in Sliced Bologna (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: A sliced bologna was prepared and inoculated with Clostridium sporogenes (PA3679), packaged in films ranging in oxygen permeability from 0.1 cc/m2/24 hr to 120 cc/m2/24 hr and stored at 5°C, 15°C or 25°C. Subsequent bologna preparations included either 156 ppm sodium nitrite, 0.26% potassium sorbate or a lactic acid starter culture. Water activity, pH, TBA number and PA3679 counts were monitored during 28 days of storage. TBA numbers increased in packages with over 60 cc/m2/24 hr permeability but PA3679 counts did not change as a function of packaging film. Nitrite and sorbate were equally effective as inhibitors. At 15°C and 25°C, the lactic acid culture allowed the least PA3679 growth. Oxygen permeability did not alter any inhibitory effects even when increased TBA numbers resulted from using an oxygen-permeable film.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14917.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 8
    Electronic Resource
    Electronic Resource
    A TLC-Fluorescent Method of Detecting and Evaluating Individual Antioxidative Components (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: A new method was developed to detect and to evaluate the amount and/or activity of individual antioxidative components extracted from plant materials or food products. The antioxidative components were separated on a fluorescent TLC plate and visualized by spraying with a tocopherol-stripped soybean oil solution followed by exposing to UV irradiation in a TLC-viewing UV cabinet. Antioxidative components on the plate appeared after 1-3 hr of UV irradiation as fluorescent spots on a dark background, and their amounts and/or activity can be evaluated from the area and/or the fluorescence-persisting time of the respective spots.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb10817.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 9
    Electronic Resource
    Electronic Resource
    EFFECTS OF CHEMICAL TREATMENTS AND CONTROLLED ATMOSPHERES ON POSTHARVEST NITRATE-NITRITE CONVERSION IN SPINACH (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: Various controlled atmospheres and chemical treatments on post-harvest nitrate-nitrite conversion in fresh spinach (Spinaciu oleracea L.) were investigated. Substantial nitrite accumulated in spinach held in low 02 (1%) at 10®C for 10–15 days relative to that held in air. High CO2 (15–18%) at 10®C reduced nitrite accumulation provided the storage period did not exceed 10 days. Nitrate reductase activity was reduced 80% in leaves held for 2 days at 10®C and could not be detected in leaves held for 5 days or longer. Leaves dipped in 1% and 5% DHA-S and subsequently held for 15 days at 10®C showed signs of physiological injury and accumulated high levels of nitrite, particularly at the 1% concentration, relative to water-dipped controls where some nitrite accumulated but no leaf injury was seen. Compared to a water dip, nitrite accumulation was somewhat lessened by dipping in a 500 ppm chloramphenicol solution. Little conversion of nitrate to nitrite occurred in fresh spinach held dry. Nitrite-N levels exceeding 20 ppm were found only in visibly decayed samples.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb04084.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 10
    Electronic Resource
    Electronic Resource
    Characterization of Red Bean (Phaseolus radiatus var. Aurea) Starch and Its Noodle Quality (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: Red bean (Phaseolus radiatus var. aurea) starch was isolated by a wet-milling process and steeping in 0.1% sodium hydroxide which gave the best starch purity. Physical properties of the starch including granule sizes, gelatinization temperature range, iodine affinity, X-ray diffractogram, swelling and solubility pattern, Brabender amylogram, gel strength and degree of syneresis, were examined. Starch noodles were prepared from red bean starch and compared with those from mung bean. Noodle quality was exmained by solid loss during cooking, tensile strength and organoleptic tests. The results indicated that red bean starch noodles gave fairly good quality, although not as good as mung bean starch noodles.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb14535.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
Close ⊗
This website uses cookies and the analysis tool Matomo. More information can be found here...