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  • 1
    Electronic Resource
    Electronic Resource
    Chocolate at a Sliding Interface (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), 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 tribological properties of a chocolate-lubricated tribo-system have been measured with a pin-on-disk tribometer employing poly(tetrafluoroethylene) (PTFE)/zirconia (ZrO2) as the tribo-pair. For this study, a series of test chocolate samples was prepared by systematic variation of conching type, particle-size distribution, milk fat/cocoa butter ratio, and lecithin content. Tribological measurements were found to be sensitive to lecithin content for all particle sizes investigated, while only being sensitive to particle size at high lecithin content. Rheological measurements were found to be sensitive to lecithin content in the case of small particle size, and sensitive to particle size in the case of low lecithin content.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb08803.x
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  • 2
    Electronic Resource
    Electronic Resource
    Construction and physiological studies of hydrogenase depleted mutants of Desulfovibrio fructosovorans (2002)
    Oxford, UK : Blackwell Publishing Ltd
    FEMS microbiology letters 214 (2002), S. 0 
    Details
    ISSN: 1574-6968
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: Desulfovibrio fructosovorans possesses two periplasmic hydrogenases (a nickel-iron and an iron hydrogenase) and a cytoplasmic NADP-dependent hydrogenase. The hydAB genes encoding the periplasmic iron hydrogenase were replaced, in the wild-type strain as well as in single mutants depleted of one of the other two hydrogenases, by the acc1 gene encoding resistance to gentamycin. Molecular characterization and remaining activity measurements of the resulting single and double mutants were performed. All mutated strains exhibited similar growth when H2 was the electron donor but they grew differently on fructose, lactate or pyruvate as electron donors. Our results indicate that the loss of one enzyme might be compensated by another even though hydrogenases have different localization in the cells.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1574-6968.2002.tb11332.x
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  • 3
    Electronic Resource
    Electronic Resource
    Peculiar cases of intracardiac parasitism in the pilchard, Sardina pilchardus (Walbaum), by a pennellid copepod belonging to the genus Lernaeenicus (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of fish diseases 12 (1989), S. 0 
    Details
    ISSN: 1365-2761
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology , Medicine
    Notes: Abstract. The pilchard, Sardina pilchardus (Walbaum), is parasitized in coastal waters in the Languedoc-Roussillon region (South of France) by a copepod species which belongs to the genus Lernaeenicus (Siphonostomatoida, Pennellidae). These mesoparasites become established in various parts of the body of the host (eye, lateral muscle or muscle at the bases of fins). Examination of specimens which had penetrated at the root of pectoral fins revealed that some had penetrated the heart. A curious case of transcardiac parasitism was observed. Host tissue reactions caused by the presence of parasites are described.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2761.1989.tb00311.x
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  • 4
    Electronic Resource
    Electronic Resource
    RESEARCH OF SELECTIVE TESTS FOR DISCERNING “AN EFFICIENT ASSESSOR” IN TEXTURE PROFILING (1995)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 10 (1995), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: To find selective and predictive tests in texture profiling, a series of 20 tests and 2 texture profiles were submitted to 25 subjects. Selection was carried out according to ranking, scoring and a texture property knowledge questionnaire. Two profiles were then done on 5 Bolognese sauce and 8 rice samples. Assessors were assessed by Spearman correlation coefficients for ranking tests, F values for scoring, average square canonical correlation coefficients for measuring the dimensionality of individual sample space, product discrimination and response repeatability for both Bolognese sauce and rice samples.Characterization test results showed that subject ability varied widely according to the test and the profile. Only one significant relationship between the texture property knowledge test and rice profile performances was found. More tests were successfully related to one or several texture attributes of both profiles. The ability to complete a complex profile could be discerned, albeit with difficulty, through simple selection tests.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1995.tb00015.x
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  • 5
    Electronic Resource
    Electronic Resource
    DISCREPANCY BETWEEN THE EXPECTED AND ACTUAL ACCEPTABILITY OF MEAT PRODUCTS, EGGS AND FISH: THE CASE OF OLDER CONSUMERS (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 17 (2002), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Expected acceptability and actually taste acceptability of meat and other foods were determined in elderly subjects. Subjects gave an acceptability score, followed by a free description of the strong and weak points, first from memory during an interview and then after tasting each food. Taste acceptabilities of lamb, fish, poultry, veal and pork were similar to those expected during the interview. Significant discrepancies between observed and expected acceptability were found for beef, processed pork, eggs and rabbit meat. Beef was described as “ tough” after tasting while it was expected as being “ tender” in the interview; processed pork was associated with “ good quality” and “ good texture” during tasting whereas, “ too fatty” with no strong points were expected in the interview; rabbit was criticized for “ dry texture” more often in the interview than after tasting; eggs were popular for their “ soft texture” and “ good taste” but associated with “ too fatty” and “ bad quality” in the interview. The expected acceptability of processed pork, eggs and rabbit seemed to be governed by negative images of fatness or dryness and that of beef by a positive image of “ tenderness”, which related poorly with tasting experience.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2002.tb00332.x
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  • 6
    Electronic Resource
    Electronic Resource
    AN EFFECTIVE HEDONIC ANALYSIS TOOL: WEAK/STRONG POINTS (2001)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 16 (2001), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: In 2 separate studies, 6 rice and 6 dry-cured ham samples were tasted by 2 sets of consumers. The consumers were asked about their hedonic evaluation and invited to comment on the weak and strong points of food samples. The frequencies of quoted terms were analyzed by correspondence analysis (CA). A trained panel carried out the sample profiles. Hedonic scores were linked to objective assessment using the preference mapping (PM). Figures from CA and PM showed similar proximity between samples in both studies. The descriptive vocabulary used by trained assessors and consumers contained both similarities and differences. In the rice study, the trained panel described Basmati with the terms ‘little elastic’, ‘long grain’ and ‘brioche flavor’, while consumers used ‘aromatic’, ‘long grain’, ‘white color’ and ‘good texture’. In the dry-cured ham study, Iberian and Corsican samples were described by ‘rancid’, ‘blue cheese’, ‘mushroom’, ‘bitter’ and 'sweet’ attributes while consumers only used ‘too fatty’, ‘bad taste’ and 'strange’ terms. Trained assessors stressed the greatest sensory differences while consumers focused on salient popular and unpopular traits. Weak/strong points analysis was efficient to show the level of acceptability by the number of strong points attributed to the samples and the main reasons for acceptability or rejection.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2001.tb00325.x
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  • 7
    Electronic Resource
    Electronic Resource
    On the consistency of knowledge bases: the COVADIS system (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Computational intelligence 4 (1988), S. 0 
    Details
    ISSN: 1467-8640
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Computer Science
    Notes: It is currently thought in the knowledge-based systems (KBS) domain that sophisticated tools are necessary for helping an expert with the difficult task of knowledge acquisition. The problem of detecting inconsistencies is especially crucial. The risk of inconsistencies increases with the size of the knowledge base; for large knowledge bases, detecting inconsistencies “by hand” or even by a superficial survey of the knowledge base is impossible. Indeed, most inconsistencies are due to the interaction between several rules via often deep deductions. In this paper, we first state the problem and define our approach in the framework of classical logic. We then describe a complete method to prove the consistency (or the inconsistency) of knowledge bases that we have implemented in the COVADIS system.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1467-8640.1988.tb00119.x
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  • 8
    Electronic Resource
    Electronic Resource
    INTERFERON REGULATORY MECHANISM (1970)
    Oxford, UK : Blackwell Publishing Ltd
    Annals of the New York Academy of Sciences 173 (1970), 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.1749-6632.1970.tb53438.x
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  • 9
    Electronic Resource
    Electronic Resource
    ROLE OF RECEPTORS AND THE CYTOSKELETON IN REVERSE TRANSFORMATION AND STEROIDOGENESIS INDUCED BY INTERFERON (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Annals of the New York Academy of Sciences 350 (1980), 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.1749-6632.1980.tb20626.x
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  • 10
    Electronic Resource
    Electronic Resource
    Marker exchange mutagenesis of the hydN genes in Desulfovibrio fructosovorans (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Molecular microbiology 5 (1991), S. 0 
    Details
    ISSN: 1365-2958
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology , Medicine
    Notes: A strain of Desulfovibrio fructosovorans deleted from the hydN [NiFe]hydrogenase structural gene was constructed. A plasmid carrying a 7 kb DNA fragment on which the hydN gene had been replaced by the npt reporter gene (kanamycin-resistant, KnR) was introduced into D. fructosovorans by electroporation. Southern analysis of one KnR clone demonstrated that the hydN gene had been eliminated by marker exchange. This mutant, which was devoid of the [NiFe]hydrogenase gene, still showed a 10% residual hydrogenase activity. Its ability to grow efficiently with H2 as sole energy source is discussed. This is the first report, in a member of the sulphate-reducing bacteria, of a successful transformation and concomitant homologous recombination leading to a fully controlled genotype.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2958.1991.tb01922.x
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