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  • 1
    Publication Date: 2018-11-22
    Description: The melt-spun (MS) Ti50Ni25Cu25 alloy and the Zr62Cu22Al10Fe5Dy1 bulk metallic glass (BMG) were subjected to high pressure torsion (HPT). X-ray diffraction (XRD) measurements show a shift of the first diffraction halo to a low angle after HPT processing, which corresponds to an increase in the values of the radius of the first coordination sphere and the free volume. Direct density measurements confirmed an increase in free volume values. A special TEM procedure was used for a detailed study of the microstructure of both amorphous alloys after HPT processing. The study revealed the formation of a large density of shear bands (SBs) in both alloys. Nanocrystals are formed directly in shear bands as a result of strain-induced nanocrystallization. Amorphous nanoclusters with a size of 20 nm are formed in an amorphous matrix surrounding the SBs in the HPT-processed MS alloy Ti50Ni25Cu25. The formation of nanoclusters was not observed in BMG Zr62Cu22Al10Fe5Dy1 after HPT processing.
    Print ISSN: 1757-8981
    Electronic ISSN: 1757-899X
    Topics: Mechanical Engineering, Materials Science, Production Engineering, Mining and Metallurgy, Traffic Engineering, Precision Mechanics
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  • 2
    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: This paper reports observations on the palatability and cooking properties of mechanically tenderized (“needled”) U.S. Good grade beef cuts. Top round roasts, chuck top blade boneless roasts, top round steaks and top loin boneless steaks were evaluated. Highly significant improvements in tenderness, measured by Warner-Bratzler shear, were found in round roasts and in round and loin steaks due to mechanical tenderization. Initial and residual sensory tenderness evaluations showed a decided tenderization effect of the treatment on round steaks only. The tenderization process reduced cooking time and juiciness of round roasts and increased drip cooking losses from both types of roasts, but did not affect any of these properties of steaks. Mechanical tenderization had no influence on any of the other observed properties of beef (total and evaporation cooking losses, cooked muscle fluid content and desirability of flavor). Tests for interactions showed that the method of cooking roasts (dry heat or moist heat) did not influence the tenderness and other observed properties of mechanically tenderized beef. Similarly, except for total moisture of round steaks, mechanical tenderization of beef cuts did not alter the effects induced by a meat temperature of 80°C compared to 70°C.
    Type of Medium: Electronic Resource
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  • 3
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 37 (1972), 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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  • 4
    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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  • 5
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 36 (1971), 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: SUMMARY– The influence of dietary regimen of 104 half-sib Angus steers allotted to 1 of 13 combinations of hay, corn silage and corn concentrate, and of slaughter weights of 284 vs. 340 kg and 409 vs. 454 kg (live weight) on processing qualities and palatability of beef was studied. Measurements included postmortem glycolytic activity, water- and fat-binding capacity, textural properties, cooking losses, flavor and juiciness of selected muscles. Results showed that feeding regimens had a greater effect than did slaughter weight on qualities studied. Corn silage in the early dietary regimen of cattle weighing 284 and 340 kg resulted in significantly lower pH values (5 and 45 min post-mortem), higher amounts of glycogen at slaughter and greater water- and fat-binding capacity as compared to hay. Similar effects of early diet were noted for 5- and 45-min pH and water-binding capacity in cattle fed to heavier weights (409 and 454 kg); however, in these animals the early-hay diet resulted in greater muscle glycogen deposition than the early-silage diet. Steaks from animals fed corn silage in the early period were determined to be more tender by both shear values and panel scores and were more juicy and flavorful than those from hay-fed animals. These differences in palatability due to early diet were still evident after the cattle had been fed to heavier (409 and 454 kg) weights. When steers weighing 409 and 454 kg were grouped together, the effects of feeding regimen during the intermediate period were considerably less pronounced than those of the early feeding period.
    Type of Medium: Electronic Resource
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  • 6
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), 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: Reduced fat processed cheeses were prepared with granular or hydrogenated soy lecithin. Trained sensory panelists (n = 11) determined that reduced-fat cheeses containing lecithin were more similar in texture attributes to full-fat control cheeses than reduced fat cheeses without lecithin (P〈0.05). Consumer flavor and acceptance scores (n =60) for cheeses with lecithin were not different from control cheeses, but texture acceptance scores for cheeses with lecithin were higher than scores for reduced fat control cheeses (P.0.05). Cheeses containing lecithin were less elastic than reduced fat control cheeses as determined by sensory panels and instrumental percent creep recovery. Lecithin improved processed cheese texture without negatively affecting acceptance.
    Type of Medium: Electronic Resource
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  • 7
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 68 (2003), 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: : Low-temperature blanching of sweetpotatoes (SP) prior to cooking has been shown to significantly increase firmness retention. This research investigated the effect of blanching on firmness, pectin methylesterase activity (PME), pectin methylation, and galacturonic acid and cell wall material concentrations in SP tissue subjected to blanching and cooking treatments. PME activity decreased 82% after 20 min of blanching in water at 62°C, while sample firmness continued to increase with blanching time (3.5 N for unblanched and 19.0 N for 90 min blanched, and cooked tissue), indicating that firming due to pectin demethylation explains part of the observed increased firmness retention caused by low-temperature blanching, but unknown factors also play a role.,
    Type of Medium: Electronic Resource
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  • 8
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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: Sweetpotatoes (SP) stored for 9–12 mo after harvest were cut into cylindrical pieces and, following factorial experiments and response surface design, were blanched at 50–80°C for 15–274 min. Instrumental textural properties were measured by uniaxial compression and texture profile analysis. Samples of selected blanching treatments were canned in syrup for textural and sensory evaluations. Both blanching temperature and time had significant effects on firmness. Optimal temperature for maximal firmness retention was about 62°C. For canned SP, the 62°C blanched samples were more intact (2–3-fold) and firmer (2–7-fold) than controls. Sensory texture and overall acceptability were greatest for samples blanched at 62°C for 30 or 45 min before canning.
    Type of Medium: Electronic Resource
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  • 9
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 6 (1941), 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
    Kyklos 40 (1987), S. 0 
    ISSN: 1467-6435
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Sociology , Economics
    Notes: In periods of demographic change, pay-as-you-go financed social security systems imply transfers of lifetime income not only among generational cohorts, but also between families of different size and generational composition. Whereas previous models of voting on social security in democratic societies focused on the first type of transfer and assumed homogeneity of interests within each generation, we treat the family as the relevant decision-making unit. It is then analyzed how the results of majority voting on public pension and sickness funds depend on the rate of time preference, the overall rate of population growth and the distribution of children across families. Not surprisingly, opposition to mandatory social security turns out to be greatest when children are most unevenly distributed.
    Type of Medium: Electronic Resource
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