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  • Artikel  (963)
  • Blackwell Publishing Ltd  (500)
  • Elsevier  (463)
  • Institute of Physics
  • Nature Publishing Group
  • 1985-1989  (963)
  • 1940-1944
  • 1987  (963)
  • Werkstoffwissenschaften, Fertigungsverfahren, Fertigung  (963)
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  • Artikel  (963)
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  • 1985-1989  (963)
  • 1940-1944
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  • 1
    Digitale Medien
    Digitale Medien
    A LEXICON OF POND-RAISED CATFISH FLAVOR DESCRIPTORS (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 2 (1987), S. 0 
    Details
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: A standardized descriptive language for evaluating the flavor of pond-raised channel catfish has been developed. These terms should help researchers determine the causes of off-flavors in catfish and evaluate potential solutions to the problem. The fish processing industry should also be able to apply these terms in quality control and new product development.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-459X.1987.tb00190.x
    Standort Signatur Erwartet Verfügbarkeit
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  • 2
    Digitale Medien
    Digitale Medien
    DESCRIPTIVE QUALITY ANALYSIS OF MUTTON (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 2 (1987), S. 0 
    Details
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: An objective procedure for descriptive quality analysis of mutton is described. The sensory attributes of tenderness/toughness, succulence, and aroma, and descriptors for five identifiable levels of each attribute were obtained based on panel participation and consensus. Such a participation provided adequate training to the panel for uniform understanding of the descriptors and the quality stages due to age and conditioning. The screening, selection, training, and performance monitoring of the panel has been described in detail. A scale with emphasis on optimum level in each quality attribute has been proposed in place of the usual unipolar general intensity scales. The procedure developed was used to study the effect of stunning and conditioning of mutton from Bannur sheep. A regression of tenderness/toughness rating on Warner-Bratzler shear, employing a horizontal blade in place of traditional conical blade (WBH, kg. cm−2) has been developed (r = 0.94) and a 95% range of 4.5 to 6.1 kg.cm−2 was found as optimally tender mutton as decided by the panel.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-459X.1987.tb00191.x
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  • 3
    Digitale Medien
    Digitale Medien
    MEETINGS (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 2 (1987), S. 0 
    Details
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-459X.1987.tb00181.x
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  • 4
    Digitale Medien
    Digitale Medien
    EFFECT OF FIELD AND WASHING TREATMENTS ON ETHYLENETHIOUREA LEVELS IN ETHYLENEBISDITHIOCARBAMATE-TREATED CANNED SPINACH (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 8 (1987), S. 0 
    Details
    ISSN: 1745-4565
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The effects of field application rates, number of applications, interval to harvest after field treatment with ethylenebisdithiocarbamate (EBDC) fungicide and the effect of washing on the levels of the residue ethylenethiourea (ETU) in canned spinach were studied. High rates of applied EBDC high number of field applications and applications closer to harvest time resulted in canned spinach with high levels of ETU. Washing with water before processing significantly reduced the levels of ETU in spinach from all the field treatments, but washing with a solution of sodium hypochlorite and a mild detergent reduced even further the levels of ETU.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-4565.1987.tb00571.x
    Standort Signatur Erwartet Verfügbarkeit
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  • 5
    Digitale Medien
    Digitale Medien
    MUTAGENIC ACTIVITY IN HEAT-PROCESSED FOODS AS DETERMINED BY THE AMES SALMONELLA/MUTAGENICITY ASSAY (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 8 (1987), S. 0 
    Details
    ISSN: 1745-4565
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Different concentrations of six commercially available heat-processed foods were screened for mutagenic activity using the Ames Salmonella mutagenicity assay. Bacterial strain TA 98 which detects frame shift mutations was used with S-9 mix prepared from livers of Aroclor 1254 induced rats for metabolic activation. Cornflake cereal, branflake cereal, and a breakfast replacement product were not mutagenic at 90 g concentrations or less. At concentrations of 20 g or above, liquid smoke was toxic to the bacteria. At lower concentrations of 1 and 5 g the bacterial colony survival rate was low, therefore no conclusions were made regarding its mutagenic behavior. A canned brown gravy was not mutagenic at concentrations of 75 g or less. A canned au jus gravy displayed moderately high levels of mutagenic activity of 100 g concentrations or less. The contribution of manufacturers’processing techniques to the formation of chemical mutagens in foods is discussed.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-4565.1987.tb00575.x
    Standort Signatur Erwartet Verfügbarkeit
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  • 6
    Digitale Medien
    Digitale Medien
    RESEARCH NOTE: MYCOTOXINS IN FENNEL SEED (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 8 (1987), S. 0 
    Details
    ISSN: 1745-4565
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Ten samples of fennel seed from fields in India were examined for the presence ofaflatoxins B1, B2, G1 and G2. Five of the samples were fluorescent or became fluorescent during a 12 month storage period. Only aflatoxins B1, B2 and G1 were identified. One nonfluorescent sample contained detectable aflatoxin B1 after 12 months of storage.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-4565.1987.tb00561.x
    Standort Signatur Erwartet Verfügbarkeit
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  • 7
    Digitale Medien
    Digitale Medien
    CAFFEINE CONTENT IN COLAS FROM NEW YORK STATE AND ONTARIO (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 8 (1987), S. 0 
    Details
    ISSN: 1745-4565
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Thirty-nine canned soft drinks obtained from New York (NY) State and from Ontario in 1986 were analyzed for caffeine. The major brands of cola drinks from either location differed little in caffeine concentration, with mean values of 92.5 μg/mL for NY State and 86.5 μg/mL for Ontario. However, different can volumes contributed toward the difference in caffeine content per can of cola beverages obtained in NY State and Ontario. The mean caffeine values for the “regular colas” were 34.3 and 21.5 mg/can (concentration range: 2.3–133.4 μg/mL and 0.1–104.9 μg/mL) for the NY State and Ontario products, respectively. The range of caffeine content for all products was from 0.8 to 50.8 mg/can for the NY State colas and from 0.03 to 29.4 mg/can for the Ontario products. Comparison with earlier reports (for USA from 1979:47.3 mg/can; for Ontario from 1976: 40 mg/can) indicated a general decrease in the amount of caffeine in all types of cola beverages in the last 7 years.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-4565.1987.tb00564.x
    Standort Signatur Erwartet Verfügbarkeit
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  • 8
    Digitale Medien
    Digitale Medien
    SPOILAGE OF ANCHOVY-STUFFED OLIVES BY HETEROFERMENTATIVE LACTOBACILLI (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 8 (1987), S. 0 
    Details
    ISSN: 1745-4565
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: An unusual type of spoilage was encountered in canned green olives stuffed with anchovies. The spoilage was characterized by a gradual decrease in acidity of the olive brine from about pH 4.3 to 5.25 and a swelling of the cans caused by CO2. Spoilage of the product was caused by decomposition of the anchovies by proteolytic enzyme action, with subsequent decarboxylation and deamination of amino acids from the anchovies by heterofermentative lactobacilli. This type of spoilage, known as “protein swells”, occurs with canned fish marinades but, to our knowledge, does not occur with other acidified canned foods.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-4565.1987.tb00567.x
    Standort Signatur Erwartet Verfügbarkeit
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  • 9
    Digitale Medien
    Digitale Medien
    ADJUSTING TASTE SCORES FOR VARIATIONS IN USE OF SCALES (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 2 (1987), S. 0 
    Details
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: A method is given for adjusting the scores of tasters when continuous graphicrating scales are used. Linear adjustments are made for both the location and scale differences of tasters.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-459X.1987.tb00419.x
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  • 10
    Digitale Medien
    Digitale Medien
    ALTERNATIVE ANALYSES OF MAGNITUDE ESTIMATION DATA (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 2 (1987), S. 0 
    Details
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Three methods of standardizing magnitude estimation data, external calibration, modulus normalization, and equalization were examined using a sensory evaluation data set arising from an incomplete block experiment testing five gels of varying firmness. Both the original data and a logarithmic transformation of the data were analyzed. Instrumental data were also collected. When untransformed data were analyzed the method of standardization profoundly affected tests of significance, coefficients of variation (%CV), and estimation of the power function relating the sensory data to the concentration of the underlying gel. The logarithmically transformed data lead to results independent of the standardizing technique and with higher F-ratios, lower %CV's and normally distributed errors.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-459X.1987.tb00420.x
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