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
Filter
  • Springer Nature  (5,816)
  • Blackwell Publishing Ltd  (1,643)
  • Springer Science + Business Media
  • American Meteorological Society
  • 1960-1964  (7,843)
  • 1964  (7,843)
Collection
Publisher
Years
  • 1960-1964  (7,843)
Year
  • 1
    Electronic Resource
    Electronic Resource
    EDITORIAL NOTE (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Metroeconomica 16 (1964), 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.1964.tb00839.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 2
    Electronic Resource
    Electronic Resource
    PROOF OF PROFESSOR SAMUELSON'S CONJECTURE ON THE STABILITY (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Metroeconomica 16 (1964), 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.1964.tb00843.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 3
    Electronic Resource
    Electronic Resource
    ERRATA (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Metroeconomica 16 (1964), 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.1964.tb00844.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 4
    Electronic Resource
    Electronic Resource
    Anthocyanin Pigments in Bing Cherries (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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 anthocyanin pigments of Bing cherries (Prunus avium L. var. Bing) were extracted with 1% methanolic HCl, partially purified by extraction from an n-butanol-ether mixture with water, and then separated by paper chromatography with various solvents. The anthocyanins were identified by, Rf values, sugar moiety, alkaline degradation products of the aglycone, partial acid hydrolysis, and absorption spectra. The major pigments were shown to be cyanidin 3-rutinoside and cyanidin 3-glucoside. Also present were small amounts of cyanidin, peonidin, peonidin 3-gucoside, and peonidin 3-rutinoside. The fluorescence spectra of the anthocyanin pigments, when excited with an incident light at 300 mμ, can be used to differentiate the anthocyanins. The cyanidin-containing pigments have a characteristic fluorescence peak at 520 mμ, whereas the peonidin ones exhibited a peak at 610 mμ.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb00440.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 5
    Electronic Resource
    Electronic Resource
    Iron Sulfide Blackening in Canned Protein Foods. Interactions of Constituents in the Vapor Phase (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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 formation of volatile bases and volatile acids during heat processing of albacore tuna loin sections was studied, using a closed system swept with nitrogen gas. The cell containing the tuna was heated gradually to 100°C, and the volatile acids and bases were trapped in standardized solutions. During the first 80 min of heating, at precooking temperatures, volatile acid evolved exceeded by threefold the slight amounts of volatile base (less than 0.5 mcq per 1000 g). Later during the heating cycle equal amounts of volatile acids and bases were formed.The ratio of sulfur to iron responded directly to the initial vacuum present in canned tuna. At high vacuum the ratio was 0.575. Sulfur was absent from the black deposits when the cans were sealed without evacuation, even when high levels of cystine were added. In commercially packed shrimp the sulfur to iron ratio was 0.322, which is consistent with a deposit of mixed oxides of iron, combined with ferrous sulfide. Addition of acetic acid (a volatile acid) at 10 mM per can suppressed the formation of black deposits at all closing vacuums in a model system containing added cysteine, while the addition of ammonium hydroxide (volatile base) or no addition resulted in the formation of black deposits at 26 inches Hg of closing vacuum.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb00442.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 6
    Electronic Resource
    Electronic Resource
    Volatile Esters of Bartlett Pear. IV. Esters of Trans:2-cis:4-decadienoic Acid (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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: Ethyl trans:2-cis:4-decadienoate was identified as a flavor component of Bartlett pear. The acid moiety was synthesized and found to be identical with that isolated from Bartlett pear. Quantities of this acid sufficient for sensory evaluations have been isolated from the seed oil of Sapium sebiferum. This latter source has been used to synthesize a series of esters whose odors are remarkably pear-like.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb00439.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 7
    Electronic Resource
    Electronic Resource
    Pear Aroma: Relation of Instrumental and Sensory Techniques (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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 aroma intensities of pear essences correlate well with the intensities of their absorptions at 263-267 mμ. This absorption is due to esters of 2,4-decadienoie acid which have been identified as character impact compounds of Bartlett pear aroma. Essences concentrated by reflux or bubble-plate columns suffered aroma loss and/or degradation. Flash vaporization techniques did not degrade aroma, and the resulting concentrates could be rediluted without apparent change.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb00443.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 8
    Electronic Resource
    Electronic Resource
    Influence of Freezing Egg Yolk Plasma on the Properties of Low-Density Lipoproteins (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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: When yolk plasma was frozen for 24 hr between −20 and −25°C, the thawed mass had a pasty consistency. After freezing and thawing plasma, only 15% of the total lipoproteins were soluble in 10% NaCl. The two lipoproteins fractions, FLPL1, and FLPL2, isolated from the salt-soluble material had chemical and physical properties similar to those for native plasma lipoproteins LPL1, and LPL3. With papin treatment, heated FLPL2, was degraded to the extent that all of the nitrogenous constituents were soluble in TCA solution. The influence of freezing LPL2 solutions at various pH values on the physical properties of the thawed solutions was examined.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb00444.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 9
    Electronic Resource
    Electronic Resource
    Color Measurement of Translucent Food Samples (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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: Reflectance measurements of foods and food products can serve as rapid nondestructive indicators of quality. The problem of sample presentation to photoelectric reflectance units is easily solved with opaque, non-light-transmitting samples. With translucent materials, problems arise relating to internal light transmission and consequent light loss through trapping. A method of overcoming these problems is suggested, involving the application of Kubelka-Munk colorant layer analyses. Appleberry-applesauce mixtures with color differences controlled by addition of red food coloring, and artificial systems consisting of agar, cellulose, and controlled increments of yellow food dye, were evaluated subjectively and objectively. Direct measurement of deep layers of samples by photoelectric tristimulus colorimetry was not as successful in ranking the samples as was the visual panel. The measurement of thin layers of sample backed by white standard plaques increased the separation of successive samples in color space to conform closely to visual experience.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb00448.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 10
    Electronic Resource
    Electronic Resource
    The Rabbit as a Source of Experimental Material for Meat Studies (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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: Rabbits were studied to determine the degree of variation among carcasses treated alike, and the time course of development and resolution of rigor as measured by changes in the force required to shear the cooked longissimus dorsi. A technique was developed for obtaining shears perpendicular to the muscle fibers. Carcasses with similar histories were found quite uniform except for measures related to fat content. Cooking losses were related primarily to moisture content rather than fat content. When half carcasses stored 0, 2, 4, 6, 12 or 24 hr at 5°C were compared, the cooking losses were less at 0 and 24 hrs than at the intermediate times. Shear force decreased with each increase of storage time from 2 to 12 hr. The data on pH and shear indicate that rabbit carcasses handled in this manner pass through the development and resolution of rigor within 12 hr.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb00463.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...