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
    ESTIMATION OF TRANSITION PROBABILITIES IN A NONSTATIONARY FINITE MARKOV CHAIN (1972)
    Oxford, UK : Blackwell Publishing Ltd
    Metroeconomica 24 (1972), S. 0 
    Details
    ISSN: 1467-999X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Economics
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1467-999X.1972.tb00191.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 2
    Electronic Resource
    Electronic Resource
    Identifying Nucleotidic Materials Released by Fermenting Brewer's Yeast (1968)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 33 (1968), 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: SUMMARY— During fermentation a brewer's yeast released into the medium substantial amounts of materials absorbing ultra-violet light at 260 mμ These materials were separated by chromatography and identified by further chromatography and spectrophotometry. Nine nucleotides, five free bases (purines and pyrimidines) and four nucleosides were identified in the fermented medium and in the intracellular pool of the yeast. Some of these released materials may be of consequence in the fermented beverage industry since they were not reabsorbed by yeast and can be expected to persist to the finished product.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1968.tb01333.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 3
    Electronic Resource
    Electronic Resource
    Mechanism of Release of Nucleotidic Material by Fermenting Brewer's Yeast (1968)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 33 (1968), 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: SUMMARY— When a strain of brewer's yeast grown under suitable conditions was suspended in a solution of fermentable sugar, nucleotides and other U.V.–absorbing materials were rapidly released from the cells. The extent of release was dependent on the pH of the medium, the temperature, the concentration of fermentable sugar and on the presence of membrane–protecting (Ca++ or Mg++) or membrane–damaging (butanol, detergent) reagents. The released material was of low molecular weight and appeared to originate in a free intracellular pool. It was concluded that the mechanism of release of nucleotidic material was the result of a change in permeability of the cytoplasmic membrane of yeast contingent upon the transport and metabolism of fermentable sugar. Leakage of nucleotidic material from yeast was considered to be a normal physiological process of consequence in the brewing and wine–making industries.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1968.tb01334.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 4
    Electronic Resource
    Electronic Resource
    Quality Comparison of Hydroponic Tomatoes (Lycopersicon esculentum) Ripened On and Off Vine (2000)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 65 (2000), 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: There is a general belief that the quality of tomatoes ripened on vine is better than tomatoes ripened off the vine, influencing among other parameters, the price of this commodity. We compared the quality of hydroponic tomatoes ripened on and off vine by chemical, physical, and sensory evaluation to find what attributes are affected and to what extent. Lycopene, β-carotene, total and soluble solids, moisture content, ascorbic acid, acidity, pH, texture, and color were analyzed. Tomatoes ripened on vine had significantly more lycopene, β-carotene, soluble and total solids, higher a* and lower L*, and were firmer. However, a 100-judge panel rated only the color and overall liking of the vine-ripened tomatoes as more intense than the fruit ripened off vine. Therefore, the chemical and physical differences were mostly not large enough to influence the panelist's perception. The characterization of tomatoes ripened on and off vine may help to guide post-harvest handling and treatment and to improve the quality of tomatoes ripened off vine.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2000.tb16045.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 5
    Electronic Resource
    Electronic Resource
    Plasticizing and Antiplasticizing Effects of Water and Polyols on a Meat-Starch Extruded Matri (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 effects of plasticizers on the mechanical properties and glass transitions of a meat-starch extruded system were studied. Mixtures of meat and potato granules (1.48:1) and up to 4% glycerol and propylene glycol, respectively, were extruded and equilibrated at different relative humidities. Storage moduli and glass transitions were determined by mechanical spectroscopy. Water was the major plasticizer of the system, decreasing its mechanical properties and glass transition temperatures. At low-moisture content, the addition of water determined an increase in mechanical properties, interpreted as antiplasticization. Glycerol and propylene glycol had a softening effect on the matrix at aw〉 0.67. Propylene glycol also determined a significant decrease of the starch phase Tg.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb09596.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 6
    Electronic Resource
    Electronic Resource
    Phase Behavior of a Meat-Starch Extrudate Illustrated on a State Diagram (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 phase behavior of a meat-starch extruded system was illustrated on a state diagram. A mixture of meat and potato granules (1.48:1) was extruded with a twin-screw extruder. The extrudates were equilibrated at relative humidities between 0 to 88% and their glass transitions were determined.Starch and proteins were phase separated at macromolecular level and retained their own phase transitions. The state diagram of the system showed that proteins dictated the texture of the mixed system, with starch contributing to the high value of the mechanical properties. Water had a plasticizing effect on both biopolymers. At room temperature, the extrudates with aw 〈 0.32 were glassy, while those with aw 〉 0.57 were rubbery.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb08854.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 7
    Electronic Resource
    Electronic Resource
    Radon Plateout on Synthetic Fibers as a Possible Risk Factor in Breast Cancer (1996)
    Oxford, UK : Blackwell Publishing Ltd
    Risk analysis 16 (1996), S. 0 
    Details
    ISSN: 1539-6924
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Energy, Environment Protection, Nuclear Power Engineering
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1539-6924.1996.tb01430.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 8
    Electronic Resource
    Electronic Resource
    The development of an assay for resistance to Phytophthora cambivora in almond rootstocks using shoots excised from tissue cultures (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Plant pathology 41 (1992), S. 0 
    Details
    ISSN: 1365-3059
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: The pathogenicity of Phytophthora cambivora to Mission almond seedlings was confirmed by twig inoculation in situ. An excised twig assay using four isolates of P. cambivora showed almond cvs Mission and Chellaston to be susceptible, whereas peach cv. Nemaguard, which is commonly used as a rootstock for almond, was resistant. P. cambivora isolates 179 and 108, the most and least aggressive, respectively, were selected for further studies. The excised twig assay was modified for screening micropropagated shoots in vitro for response to P. cambivora. Defoliated shoots were placed upright in agar medium colonized with the fungus, and development of necrosis was assessed over a period of 2-3 days. Shoots of Chellaston developed extensive necrosis and those of Nemaguard developed little necrosis, whereas shoots of hybrid selections from peach x almond crosses were generally intermediate in response. This method permits rapid and efficient screening of large amounts of material, and would be a useful adjunct to conventional almond breeding programmes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-3059.1992.tb02465.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 9
    Electronic Resource
    Electronic Resource
    Optimization of the Freezing Conditions on Mackerel and Amberfish for Manufacturing Minced Fish (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), 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: Optimal freezing, frozen storage and thawing conditions in preserving mackerel and amberfish for producing minced fish products were investigated. Based on assessments of extractability of 0.6M KCl-soluble proteins and actomyosin, Ca-ATPase activity of actomyosin, and gel-forming ability of kamaboko (kind of minced fish meat product), semi-dressed, dressed, and filleted samples showed stable and good quality of gel-forming ability during 3 months storage at −20°C. Optimal ultimate freezing temperatures of mackerel and amberfish were −20°C and between −30°C and −40°C, respectively. The optimal storage temperatures for mackerel and amberfish were −20°C and −40°C, respectively. Appropriate thawing methods for frozen mackerel were microwave and 20°C running water defrosting, while those for frozen amberfish were microwave, 20°C running water, and room temperature defrosting.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb13783.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...