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  • 1
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    A new empirical model for estimating the hydraulic conductivity of low permeability media (2015)
    Copernicus
    Details
    Publication Date: 2015-05-07
    Description: Hydraulic conductivity (K) is one of the significant soil characteristics in terms of flow movement and solute transport. It has been recognized that K is statistically related to the grain-size distribution. Numerous models have been developed to reveal the relationship between K and the grain-size distribution of soil, but most of these are inappropriate for fine-grained media. Therefore, a new empirical model for estimating K of low permeability media was proposed in this study. In total, the values of K of 30 soil samples collected in the Jiangning District of Nanjing were measured using the single-ring infiltrometer method. The new model was developed using the percentages of sand, silt and clay-sized particles, and the first and the second rank moment of the grain-size through the moment method as predictor variables. Multivariate nonlinear regression analysis yielded a coefficient of determination (R2) of 0.75, indicating that this empirical model seems to provide a new approach for the indirect determination of hydraulic conductivity of low permeability media.
    Print ISSN: 2199-8981
    Electronic ISSN: 2199-899X
    Topics: Architecture, Civil Engineering, Surveying , Geography
    Published by Copernicus on behalf of International Association of Hydrological Sciences.
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    PAPER CURRENT
  • 2
    Electronic Resource
    Electronic Resource
    Nondestructive Prediction of Moisture and Sodium Chloride in Cold Smoked Atlantic Salmon (Salmo salar) (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: : Salt and moisture contents in cold-smoked salmon were determined using short-wavelength near-infrared (SW-NIR) reflectance spectroscopy (600 to 1100 nm). Partial least square (PLS) regression models yielded the best results among 3 linear regression methods tested. Back-propagation neural networks (BPNN) exhibited a somewhat better capability to model salt and moisture concentrations (Salt: R2= 0.824, RMS = 0.55; Moisture: R2= 0.946, RMS = 2.44) than PLS (Salt: R2= 0.775, RMS = 0.63; Moisture: R2= 0.936, RMS = 2.65). Selection of samples from different axial locations on a fish did not affect the prediction error for salt or WPS but affected the prediction error for moisture.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb08773.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    AUTOMATED MODIFIED LOWRY METHOD FOR PROTEIN ANALYSIS OF MILK (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), 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: Protein concentrations in milk were compared using a modified Lowry and the micro-Kjeldahl methods. Correlation coefficients for absorbance (Lowry) vs protein (Kjeldahl) were 0.925, 0.904 and 0.899 for individual Holstein, individual Guernsey and bulk raw milk samples, respectively, whereas, the R2 was 0.9998 for samples of 2.5-4.0% protein prepared from three brands of nonfat dry milk. Added lactose, up to 16 mg/ml milk, did not interfere in the test. Storage at 4°C for up to 6 days was without effect. However, whey proteins had a lower specific absorbance than did casein. The standard deviation of differences among triplicate Lowry tests was about one-third of that for duplicate micro-Kjeldahl tests.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb14421.x
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  • 4
    Electronic Resource
    Electronic Resource
    Sensory Characteristics and Instrumental Texture Attributes of Abalones, Haliotis Fulgens and Cracherodii (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: : :Tenderization treatments of black abalone (Haliotis cracherodii) were conducted using papain solutions (0.25% or 0.50%) with tumbling (10 or 20 min) prior to canning. The treated adductor and opercular (foot) muscle were evaluated by sensory and instrumental methods and compared to untreated black abalone, to untreated blue abalone (H. fulgens) and to commercially canned blue abalone. Treatment with papain did not significantly alter the texture of the abalone but did increase metallic and bitter character notes, possibly by releasing amino acids on protein degradation. Instrumental texture measurements correlated with sensory texture measurements and may aid in the establishment of quality parameters for canned abalone.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb09483.x
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  • 5
    Electronic Resource
    Electronic Resource
    Nondestructive Determination of Moisture and Sodium Chloride in Cured Atlantic Salmon (Salmo salar) (Teijin) Using Short-wavelength Near-infrared Spectroscopy (SW-NIR) (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 68 (2003), 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: : Moisture (49.70 to 74.20% w/w) and salt (0.13 to 12.30% w/w) concentrations in cured Atlantic salmon (Salmo salar) or teijin were determined by short-wavelength near-infrared (SW-NIR) reflectance spectroscopy (600 to 1100 nm) using partial least square regression (PLS) and artificial neural networks (ANN) calibration methods. ANN and PLS yielded similar results (Salt: ANN RMS = 1.43% w/w, PLS RMS = 1.37% w/w; Water, ANN RMS = 2.08% w/w, PLS RMS = 2.04% w/w). Sampling the dorsal or ventral portion of the fish did not appear to affect the prediction error of the salt or moisture models.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb05698.x
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    Paper (German National Licenses)
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  • 6
    Electronic Resource
    Electronic Resource
    Fat and Water Composition Affects Residual Catalatic Activity in Chicken Breast Heated to Specific End-point Temperatures (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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: Fat and water contents of meat tissues strongly influence their thermo-physical properties. Seven groups of ground chicken breast meat containing varying amounts of fat and water were prepared for this investigation. Each group was heated to end-point temperatures (EPTs) of 69.0 to 71.0°C at 0.5°C intervals. Severity of heat treatments was evaluated by the total process lethality calculated using the General Method. The fat and water contents affected the heating time to reach specific EPTs and the residual catalatic activity at EPTs of 69.0, 69.5 and 70.0°C, but did not affect total process lethality. The variation of the catalase method for determining EPT was related to the sample composition.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1997.tb04369.x
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  • 7
    Electronic Resource
    Electronic Resource
    Tapioca-Fish and Tapioca-Peanut Snacks by Twin-Screw Extrusion and Deep-Fat Frying (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), 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: Two half-products were prepared from tapioca starch/catfish fillet-belly flap mince (60:40) and tapioca starch/partially defatted peanut flour (PDPF) (60:40) by twin-screw extrusion. The process variables were temperature in the last two zones of the extruder (90,95,100°C) and screw speeds (100, 250, 400 rpm). Moisture content (40%, wet basis) and feed rate (27 g/min) were held constant. Simultaneously increasing temperature and screw speed resulted in increased expansion, and decreased bulk density and shear strength. Degree of starch gelatinization in half-products ranged from 87 to 95%. Optimum conditions predicted by response surface methodology were: for fish half-products 94–100°C and 220–400 rpm and for peanut half-products, 95–100°C and 230–400 rpm.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15888.x
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  • 8
    Electronic Resource
    Electronic Resource
    True N Conversion Factor for Diet and Excreta in Evaluating Protein Quality (1995)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 60 (1995), 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: True N conversion factor (Ft of thermally processed red kidney beans, rat feces and rooster excreta were determined based on Kjeldahl nitrogen and amino acid composition. Ft of processed beans ranged from 5.63 to 5.67, Ft of feces from rats fed the beans ranged 5.43 to 5.62, and Ft of excreta from roosters fed the beans ranged 3.06 to 4.18. The conventional N conversion factor (Fc of 6.25 overestimated the protein intake and output, and underestimated the protein quality of the beans. The difference of NPR (also AAS, EAAI, ALV, C-PER, PER, P-PER, and RNPR) values calculated by Fc and by Ft depends on the ratio Fc/Ft of the beans. The difference of TDP (also TDAA, BV and NPU) values calculated by Fc and by Ft is mainly dependent on the mtio Ft of diet/Ft of feces (excreta). Fc and Ft have a mixed effect on AASTDP and AASTDDA.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1995.tb06246.x
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  • 9
    Electronic Resource
    Electronic Resource
    Thermal Effects on in vitro Protein Quality of Red Kidney Bean (Phaseolus vulgaris L.) (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 59 (1994), 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: Significant thermal effects on in vitro protein quality of red kidney beans were observed. Beans autoclaved at 121°for 10 and 20 min, and common home-cooked beans had improved protein quality. Uncooked beans, and those autoclaved at 128°for 20 min and at 121°for 90 min had reduced protein quality compared to canned beans and those autoclaved at 110°for 20 min and at 121°for 40 and 60 min. Amino acid scores, essential amino acid index and available lysine (%), corrected for in vitro protein digestibility gave comparable results in evaluation of protein quality. Specific lysine, methionine, cysteine and other amino acid ratios overestimated protein quality.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1994.tb14673.x
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  • 10
    Electronic Resource
    Electronic Resource
    Effect of Surimi Addition to Fresh Pasta on Ultra-structure and Cooked Firmness (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 55 (1990), 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: Transversal ultra-structure and firmness were examined on cooked spaghetti-shaped pasta prepared from durum semolina with 0% (control), 10%, 20%, and 30% Alaskan pollock surimi. The ultra-structure of the pasta exhibited two differences between inner and outer gross structures of the extruded product. In the inner portion, control and surimi-added pasta were not different. In the outer portion, surimi gel was observed as a network with small cavities uniformly distributed throughout the matrix formed by the gluten and/or gelatinized starch of durum semolina. Cooked firmness of the pasta decreased with addition of surimi.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1990.tb03969.x
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