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  • 1
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), 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: Trimethylamine (TMA) is one of the major components of the smell of spoiled marine fish. An increased TMA level is so characteristic of spoilage that the TMA levels have been used as an objective index of fish quality. A specific electrode was developed in order to simplify the measurement of TMA. The Orion ammonia electrode was made specific for TMA by replacing the inner filling solution with 0.01M TMA · HCl in 0.04M KCl and by adding enough formaldehyde to the sample solution to obtain a concentration of 0.22% (0.075M). The electrode is suitable for the measurement of TMA in aqueous solutions and in homogenates of fish muscle. The use of this electrode is much simpler than the methods now used for TMA analysis and it may be applicable in commercial practice.
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  • 2
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    FEMS microbiology letters 6 (1979), S. 0 
    ISSN: 1574-6968
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
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  • 3
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 42 (1977), 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: Four groups of Good and Choice grade carcasses were hand boned. Flat bones from the right sides were mechanically deboned using a Beehive machine with 0.46 mm holes in the cylinder and designated mechanically deboned meat (MDM). Flat bones from the left sides were hand-cleaned of all visible muscle and fat and then run through the mechanical deboner and designated mechanically separated tissue (MST). No significant differences in moisture, fat or protein between tissue from the right and left sides were present, but MDM had less ash than did MST. Higher ash content in the MST was paralleled by higher values (P 〈 0.05) for iron, calcium, magnesium, collagen and pH. Greater amounts of isoleucine (P 〈 0.05) were present in MDM than in MST. Bologna was formulated to contain 30% MDM or 30% MST. No differences in processing quality of the bolognas were noted. Independent triangle tests for flavor and grittiness showed that panel members could detect differences (P 〈 0.01) in bologna containing MDM or MST when compared to control bologna.
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  • 4
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 42 (1977), 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 particulate matter of fresh, infertile egg yolk was studied using transmission electron microscopy. Granules in electron micrographs appeared to be composed of electron-dense subunits. Treatment of granules with 0.34M NaCl removed a considerable amount of matrix particles, and, as a result, subunits each consisting of a large globule overlaid with protein strands having attached electron-dense micro-particles, were observed. The structure of the granules was disrupted completely by 1.71M NaCl treatment. Upon ultracentrifugation of granules in 1.71M NaCl, five fractions (two floating and three sedimenting) were formed. The uppermost floating fraction, a semisolid pellicle, was made up of small and large globules with diameters ranging between 30–100 nm. The subpellicle floating fraction consisted of only small globules with diameters about 27 nm and numerous myelin figures. The three sedimenting fractions appeared to be made up of protein strands with attached micro-particles (presumably lipovitellins). The plasma was made up predominantly of small globules (LDL micelles) which had mottled surfaces but some myelin figures were also present. The diameters of the globules ranged between about 13–50 nm and the median diameter was about 23 nm. Small electron-dense particles, designated as ultraparticles, were noted on the surfaces of LDL micelles of plasma, These ultraparticles were released from the LDL surfaces when plasma was treated with pepsin. ultraparticles were also noted on surfaces of globules in granules.
    Type of Medium: Electronic Resource
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  • 5
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 42 (1977), 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: California Small White beans were found to contain about 1% phytate, of which 70% is in water-soluble form. Incubation of presoaked beans in water at 60°C for 10 hr lowered their phytate content by 90%. Incubation in pH 5.5 buffer at 50°C for 24 hr lowered it by 62%. When leaching was eliminated by incubating in water-saturated air at 60°C overnight, 33% of the phytate was destroyed by hydrolysis. Similar treatments were effective with mung beans, lima beans, and wheat. The study suggests that destruction of heat-sensitive celI membranes leads to the potentiation of phytase.
    Type of Medium: Electronic Resource
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  • 6
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 42 (1977), 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: Techniques involved in the study of volatile flavor compounds of cooked meat, including isolation of the volatile flavor compounds, fractionation of the isolated volatiles by gas chromatography and identification of the pure gas chromatographic fractions by infrared and mass spectrometry are reviewed. The volatile compounds identified to date, as components of cooked meat, such as boiled beef and roast beef, are reported. The importance of heterocyclic compounds containing oxygen, nitrogen and sulfur in the ring and pyrazine compounds to the flavor of meat are discussed with their possible mechanisms of formation. The possible use of high pressure liquid chromatography for the fractionation of the less volatile flavor compounds in cooked meat and the many difficulties of this technique are reviewed. The deterioration of flavor during storage and processing as caused by the qualitative and quantitative changes of flavor compounds are discussed with detailed information on the change of flavor compounds during the retorting of beef stew.
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  • 7
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 42 (1977), 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 volatile components of roast beef were isolated by a specially designed gas entrainment apparatus. The isolated compounds were separated into acidic, basic and neutral fractions. The neutral fraction was further separated by repeated gas chromatography on two different stationary phases and collected as subfractions. The individual subfractions thus obtained were analyzed by gas chromatography-mass spectrometry. Mass spectral identifications were confirmed by comparing the mass spectra and relative retention times with authentic compounds. A total of 20 n-alkylbenzenes and substituted alkylbenzenes were positively identified, many for the first time in cooked beef. These alkylbenzenes are probably derived from the fat present in the beef by thermal oxidation.
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  • 8
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 40 (1975), 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
    Type of Medium: Electronic Resource
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  • 9
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 40 (1975), 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
    Type of Medium: Electronic Resource
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  • 10
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 40 (1975), 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
    Type of Medium: Electronic Resource
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