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  • Blackwell Publishing Ltd  (415)
  • International Union of Crystallography (IUCr)  (159)
  • 1980-1984  (574)
  • 1981  (574)
  • 1
    Electronic Resource
    Electronic Resource
    Sensory Properties and Lipid Oxidation in Prerigor Processed Fresh Pork Sausage (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), 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: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb04456.x
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  • 2
    Electronic Resource
    Electronic Resource
    Microstructure of Liver Sausage (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), 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: 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
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb15327.x
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  • 3
    Electronic Resource
    Electronic Resource
    ENDOTHELIAL CELL AND PLATELET BINDING SITES FOR THROMBIN (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Annals of the New York Academy of Sciences 370 (1981), 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.1749-6632.1981.tb29721.x
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  • 4
    Electronic Resource
    Electronic Resource
    Studies on the cell-free biosynthesis of ergopeptines in Claviceps purpurea (1981)
    Oxford, UK : Blackwell Publishing Ltd
    FEMS microbiology letters 12 (1981), S. 0 
    Details
    ISSN: 1574-6968
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1574-6968.1981.tb07629.x
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  • 5
    Electronic Resource
    Electronic Resource
    Anomalous dispersion calculations near to and on the long-wavelength side of an absorption edge (1981)
    [S.l.] : International Union of Crystallography (IUCr)
    Acta crystallographica 37 (1981), S. 267-268 
    Details
    ISSN: 1600-5724
    Source: Crystallography Journals Online : IUCR Backfile Archive 1948-2001
    Topics: Chemistry and Pharmacology , Geosciences , Physics
    Notes: Recent experimental measurements have revealed systematic differences between measured values of f' and those calculated by the method of Cromer & Liberman [J. Chem. Phys. (1970), 53, 1891-1898] when the incident X-ray is near to and on the long-wavelength side of an edge. The source of the discrepancy has been identified and some previously published values of f' are corrected. These corrections also apply to Table 2.3.1 in International Tables for X-ray Crystallography, Vol. IV [(1974), Birmingham: Kynoch Press].
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1107/S0567739481000600
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  • 6
    Electronic Resource
    Electronic Resource
    Recognition and use of systematically aberrant phase relationships (1981)
    [S.l.] : International Union of Crystallography (IUCr)
    Acta crystallographica 37 (1981), S. 131-132 
    Details
    ISSN: 1600-5724
    Source: Crystallography Journals Online : IUCR Backfile Archive 1948-2001
    Topics: Chemistry and Pharmacology , Geosciences , Physics
    Notes: Conventional application of direct methods sometimes fails because of systematically aberrant triples. The structure of 8-nitro-l-naphthonitrile, C11H6N2O2, provides an example. Here the procedure of Thiessen & Busing [Acta Cryst. (1974), A30. 814-821] could be used to identify such aberrant triples. The trial structure could then be found straightforwardly. Some situations where aberrant triples may cause trouble are discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1107/S0567739481000211
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  • 7
    Electronic Resource
    Electronic Resource
    The ultrastructure of pyroxenoid chain silicates. II. Direct structure imaging of the minerals rhodonite and wollastonite (1981)
    [S.l.] : International Union of Crystallography (IUCr)
    Acta crystallographica 37 (1981), S. 273-280 
    Details
    ISSN: 1600-5724
    Source: Crystallography Journals Online : IUCR Backfile Archive 1948-2001
    Topics: Chemistry and Pharmacology , Geosciences , Physics
    Notes: The feasibility of direct structure imaging of pyroxenoid chain silicates by high-resolution electron microscopy at 500 kV is demonstrated both experimentally and theoretically for the minerals wollastonite, CaSiO3, and rhodonite, MnSiO3. Image simulations with a simplified multi-slice approach indicated that the crystal projection most suitable for direct observation of the tetrahedral chain arrangement corresponded to the overlap of the metal cations with the tetrahedral sites, a situation which occurs in all pyroxenoids. Electron micrographs were also obtained, with bright- field axial illumination at 500 kV, which could be closely matched with the simulated images, at least for very thin crystal regions. The implications of these results, in particular for studies at the atomic level of solid-state transformations involving the pyroxenoids, are briefly discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1107/S0567739481000673
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  • 8
    Electronic Resource
    Electronic Resource
    Effects of Alkaline Protease in Minced Fish on Texture of Heat-Processed Gels (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), 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: Measurements of properties relating to the physical integrity of heat-processed fish gels varied among samples obtained over a 1-yr period or subjected to various processing temperatures. Such gel properties correlated well with the heat-stable protease (alkaline protease) activity measured in the raw samples. A significant inhibitor concentration-dependent relationship was noted between the addition of a potato derived protease inhibitor and gel strength. These observations support the causative role of an erzymic proteolytic agent in the weakening of gel integrity at processing temperatures near 60°C.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb04451.x
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  • 9
    Electronic Resource
    Electronic Resource
    Evaluation of Prerigor Freeze-Dried Beef in the Manufacture of Dry Fermented Sausage (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), 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: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb03043.x
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  • 10
    Electronic Resource
    Electronic Resource
    Computer Plotting in 3-Dimensions: A Program Designed for Food Science Applications (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), 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 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
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb04523.x
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