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  • 1
    ISSN: 1749-6632
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Natural Sciences in General
    Type of Medium: Electronic Resource
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  • 2
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), 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: Fresh pork sausage prepared from prerigor ground and salted meat had higher pH, lower cooking losses, higher juiciness scores, and less easily fragmented cooked patties than that prepared from post-rigor ground and salted meat. Sausage from prerigor ground-post-rigor salted meat was intermediate in these properties to prerigor ground and salted and postrigor ground and salted products. Prerigor grinding and salting reduced the rate of autoxidation (TBA number) during storage at 0°C contrasted to oxidation in sausage that was salted postrigor after either prerigor or postrigor grinding.
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  • 3
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), 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: Cooked liver sausage was freeze-fractured and examined using scanning electron microscopy after fixation in either Zenker's solution or osmium tetroxide. The microstructure was characterized as consisting of dispersed protein particles and fibrous networks of protein surrounding variable-sized fat globules. If the fat globules were not thoroughly fixed they were dislodged from the freeze-fractured surfaces leaving vacuoles that could easily be mistaken for air pockets. The study demonstrated that the structure of liver sausage includes both an oil in water emulsion with protein as the emulsifier as well as dense layers of protein or protein-fat colloidal complexes.
    Type of Medium: Electronic Resource
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  • 4
    ISSN: 1365-2494
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: The effect of artificial dehydration and processing of red clover on nutrient digestion and absorption has been studied with sheep. A total of three diets were fed, each at an intake of 900 g DM d-1; comprising frozen (to represent fresh control), wafered and pelleted red clover.Dehydration caused small depressions in energy and N digestibility. Grinding and pelleting had no further effect, although both treatments reduced the amount of energy digestion occurring in the rumen, frozen 63, dried 60, pelleted 48 MJ per 100 MJ digestible energy. Digestion of energy in the caecum and colon was increased on both dried diets, and in the small intestine on the pelleted diet.Almost 40% of the extra duodenal energy on the pelleted diet was due to increased cellulose flow, with only 79% of digestible cellulose being digested in the rumen compared with 96% on the other two diets. There was an associated decrease in ruminal volatile fatty acid production of approx. 20%. Approximately half of the extra energy was due to an elevated flow of protein on the pelleted diet, but this increase was not reflected in amino acid absorption due to a reduced efficiency with the dried diets (frozen 72%, dried diets 54%).The results demonstrate that dehydration and processing of red clover can markedly influence nutrient digestion and supply and thus offer attractive means of improving the nutritive value.
    Type of Medium: Electronic Resource
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  • 5
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Grass and forage science 36 (1981), S. 0 
    ISSN: 1365-2494
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: An experiment extending over a 2½-year period from June 1976 to October 1978 assessed the effect on herbage yield of method of establishment, species and level of N application.Perennial ryegrass cv. Gremie and Italian ryegrass cv. RvP were established by broadcasting or drilling into cultivated ground or by direct-drilling, using a Howard Rotaseeder, into paraquat-sprayed but uncultivated ground. These treatments were combined with annual rates of N application of 0, 120, 240 or 360 kg ha-1.Over the experiment drilling into cultivated ground gave the highest yield—3·6 and 4·8% higher than the broadcast and direct-drilled treatments, respectively. Italian ryegrass consistently outyielded perennial ryegrass, with an overall mean dry matter yield advantage of 23·7%. There was no significant interaction between sowing method and species; direct-drilled Italian ryegrass produced a mean yield 17·3% higher than that of drilled perennial ryegrass.
    Type of Medium: Electronic Resource
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  • 6
    ISSN: 1365-2494
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: The effects of severity of grazing on the herbage intake and milk production of continuously stocked British Friesian cows calving in February–March were examined in three experiments conducted in the years 1976–78 (experiments 1–3 respectively) using a put-and-take technique. In experiment 1 four grazing severities were imposed by maintaining swards with different herbage masses (2500, 3000, 3500, 4000 kg OM ha-1); in experiments 2 and 3 there were two severities of grazing maintained by keeping swards canopies at constant heights of 5 and 7 cm (experiment 2) and 5 and 7·2 cm (experiment 3). Cows were reallocated to treatment every 8 weeks in experiments 1 and 2 and there were three periods, whereas they all grazed throughout a 23-week period on the same treatment in the final trial.A decrease in the quantity of herbage on offer or in sward height reduced herbage intake and milk production in all experiments. Mean daily herbage OM intakes were 11·2, 12·2, 12·2 and 12·2 kg respectively in experiment 1, 12·2 and 13·2 kg respectively in experiment 2 and 12·2 and 152 kg respectively in experiment 3. Mean daily solids–corrected milk yields were 14·2, 15·2, 15·2 and 16·2 kg respectively in experiment 1, 14·2 and 16·2 kg respectively in experiment 2 and 12·2 and 17·2 kg respectively in experiment 3. It was apparent from the data obtained in the first two trials that grazing at a sward canopy height of 7 rather than 9 cm had little effect, but that at 5 cm there were significant depressions in both herbage intake and milk production. Milk yield was depressed to a greater extent when cows were kept on the same treatment for the whole season.
    Type of Medium: Electronic Resource
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  • 7
    ISSN: 1365-2761
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology , Medicine
    Type of Medium: Electronic Resource
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  • 8
    ISSN: 1365-2761
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology , Medicine
    Notes: Abstract. Both under-yearling and post-yearling Atlantic salmon parr produced high agglutinating antibody titres in response to a single intraperitoneal injection of killed bacterial kidney disease (BKD) cells emulsified in. Freund's complete adjuvant (FCA), Low or no response was observed in animals injected with BKD cells in saline or in animals vaccinated by hyperosmotic immersion. Immunological duration was insufficient in fish vaccinated as under-yearling parr to provide protective immunity 2 years later when the fish had become smolts. Atlantic salmon post-yearling parr injected with BKD cells in FCA demonstrated a reduced prevalence of BKD lesions compared to control animals when both were observed as smolts 1 year after vaccination.
    Type of Medium: Electronic Resource
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  • 9
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), 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 traditional application of graphics combined with recent advances in computer technology can conveniently provide three dimensional (3-D) plots of raw and/or mathematically derived data. Researchers can present more data in a particular format or increase the quantity of data that publishers will accept due to space limitations. 3-D plots provide a clear visual reference to mathematical models or statistical interpretations of data sets. Results can be made more meaningful and easier to understand than results presented by conventional 2-D graphics. The particular application of 3-D graphics to problems in food science and technology is discussed.
    Type of Medium: Electronic Resource
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  • 10
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Experiments were designed to determine the acceptability of prerigor freeze-dried beef in the manufacture of dry fermented sausage. Several chemical and physical variables were measured on dry fermented sausages prepared using (1) prerigor salted, freeze-dried, (2) prerigor unsalted, freeze-dried, (3) postrigor salted, freeze-dried, and (4) postrigor frozen beef as ingredients. Results showed that fat and moisture content, total shrinkage, Instron firmness and panel scores for juiciness, texture, and flavor were not affected to a large degree by treatment or rigor state of the beef ingredient. Generally, freezedried beef was found to be equal to conventional beef for dry sausage production regardless of when the freeze-dried beef was salted.
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