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  • Articles  (3)
  • Blackwell Publishing Ltd  (2)
  • International Union of Crystallography (IUCr)  (1)
  • 1995-1999  (3)
  • 1910-1914
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  • Articles  (3)
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  • 1
    ISSN: 1745-4573
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Precooked, small-portion, microwave-reheatable steaks were processed from three grades (US Choice, US Select+, and US Select-) of top round beef. Marinated/tenderized samples were compared to nonmarinated/nontenderized controls from each grade. Untrained consumers (n=102) rated the sensory attributes, overall acceptability, and willingness to purchase the steaks at various settings (fast food, restaurant/cafeteria, supermarket). Marination and tenderization improved the sensory attributes, overall acceptability, and consumers' willingness to purchase the steaks, regardless of the grade from which they were prepared. Marinated/tenderized steaks from the US Select grade were more acceptable than nonmarinated/nontenderized steaks from the US Choice grade. Marinated/tenderized steaks from each grade required less force and energy to cut, contained about 3% more moisture and 0.5% less fat, and had more cooking loss than their control counterparts. However, consumers rated the marinated/tenderized products as being more tender, juicy, flavorful and more acceptable overall than controls.
    Type of Medium: Electronic Resource
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  • 2
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Restructured hams were made from modified food starch (MFS), kappa-carrageenan (k-c), isolated soy protein (ISP), and processed with different levels of PSE pork [100% Normal, 50% PSE/50% Normal, 100% PSE]. Hams were ground, tumbled for 2h with a brine, stuffed, and water cooked. Bind strength values decreased and expressible moisture increased with addition of PSE pork to the ISP and k-c treatments. Incorporation of MFS decreased bind strength and expressible moisture and increased yields in the 100P treatment. Results indicated MFS enhanced the water retention of PSE pork in a restructured product.
    Type of Medium: Electronic Resource
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  • 3
    ISSN: 1600-5767
    Source: Crystallography Journals Online : IUCR Backfile Archive 1948-2001
    Topics: Geosciences , Physics
    Notes: The design, development and performance of the time-of-flight (TOF) small-angle diffractometer (SAD) at the Intense Pulsed Neutron Source (IPNS) at Argonne National Laboratory are described. Similar TOF-SANS instruments are in operation at the pulsed neutron sources at Los Alamos National Laboratory, USA, at Rutherford Appleton Laboratory, England, and at KEK, Japan. These instruments have an advantage by comparison with their steady-state counterparts in that a relatively wide range of momentum transfer (q) can be monitored in a single experiment without the need to alter the collimation or the sample-to-detector distance. This feature makes SANS experiments easy and very effective for studying systems such as those undergoing phase transitions under different conditions, samples that cannot be easily reproduced for repetitive experiments, and systems under high temperature, pressure or shear. Three standard samples are used to demonstrate that the quality of the SANS data from SAD is comparable with those from other established steady-state SANS facilities. Two examples are given to illustrate that the wide q region accessible in a single measurement at SAD is very effective for following the time-dependent phase transitions in paraffins and temperature- and pressure-dependent phase transitions in model biomembranes.
    Type of Medium: Electronic Resource
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