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  • 1
    Electronic Resource
    Electronic Resource
    Springer
    Abdominal imaging 19 (1994), S. 335-338 
    ISSN: 1432-0509
    Keywords: Leiomyosarcoma ; MRI ; Gadolinium ; Retroperitoneal
    Source: Springer Online Journal Archives 1860-2000
    Topics: Medicine
    Notes: Abstract Primary leiomyosarcomas of the retroperitoneum are rare tumors, the vast majority of which are malignant. Prognosis is largely dependent upon adequacy of surgical resection. Magnetic resonance imaging (MRI) is ideally suited to the evaluation of these neoplasms because of multiplanar imaging capability, inherent signal intensity differences of tissues, and flow-void, flow enhancement techniques to assess vessel patency. Recent advances which include fat suppression, suspended respiration sequences, and Gadolinium enhancement, have further improved image quality. Accurate pre-operative assessment of tumors is possible with MRI.
    Type of Medium: Electronic Resource
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  • 2
    Electronic Resource
    Electronic Resource
    Springer
    Abdominal imaging 19 (1994), S. 267-269 
    ISSN: 1432-0509
    Keywords: Renal abscess ; MRI, gadolinium ; Transplant, renal
    Source: Springer Online Journal Archives 1860-2000
    Topics: Medicine
    Notes: Abstract Incidental detection of renal mass in a transplant patient is a diagnostic challenge. These patients are at risk for the development of neoplasms and, more commonly, infection with atypical organisms. Symptomatology may be lacking in either, and both conditions may present with similar symptoms. Magnetic resonance imaging (MRI) evaluation with gadolinium DTPA is helpful in the evaluation of asymptomatic renal mass, with enhancement effectively excluding simple and hemorrhagic cysts. Because the MRI appearances of renal cell neoplasm and renal abscess overlap, both must be considered in the differential diagnosis.
    Type of Medium: Electronic Resource
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  • 3
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Five percent unwashed and washed skeletal (USM and WSM) and cardiac (UCM and WCM) muscle and fish surimi (FS) were evaluated in precooked (64.4 °C), restructured beef using 0.2% NaCl. Additionally, a 0.2% NaCl product without binder and a 1.0% NaCl treatment containing 5% USM were made. Washing enhanced sensory and instrumental texture measures of products containing CM but did not affect products containing SM. UCM and WCM appeared beneficial for maintenance of product color but tended to increase lipid oxidation. Washing reduced surface hydrophobicity, decreased disulfide content of CM, increased free sulfhydryls of CM and SM, and lowered soluble protein in binder extracts. Binders did not improve product characteristics.
    Type of Medium: Electronic Resource
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  • 4
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 51 (1986), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Collagen replacement (0, 10, 20, 30, or 100%) of minced muscle reduced the quantity of salt (NaCl) soluble nitrogen in unheated samples. This dilution of salt soluble meat protein with salt insoluble collagen was evident at each time period (0, 15, 30, 45, 60, 75, or 90 min) of heating. When sufficient heat was applied (i.e. high temperature for prolonged period), the solubilization of the collagen component of the meat block negated the difference in soluble nitrogen associated with collagen replacement. The presence of sodium tripolyphosphate (STPP) appeared to suppress the solubilization of collagen as a result of the initial high pH but enhanced the solubilization of minced muscle.
    Type of Medium: Electronic Resource
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  • 5
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    ISSN: 1749-7345
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Rainbow trout Oncorhynchus mykiss (261.6 × 24.7 g initial weight, mean × SEM) at 13.1 × 0.2 C were exposed for 94 d to one of three CO2 treatments: control (22.1 × 2.8 mg/L), medium (34.5 × 3.8 mg/L), or high (48.7 × 4.4 mg/L). Trout were checked daily for survival, and fish were sampled at 0, 28, 56, and 84 d for physiological responses, growth, and fillet quality assessments. Trout were also challenged to a 15-min crowding stress at 93 d to assess their ability to initiate a stress response during hypercapnia. Chronically exposed trout showed nearly 100% survival through 84 d exposure (1 of 1,500 fish died). Growth and physiological results showed that increasing elevated CO2, concentrations result in corresponding decreased growth rates and CO2specific physiological parameters: The medium and high CO2 treatments had significantly slower growth and subsequently smaller fish by 84 d. Exposed trout also showed significantly (P 〈 0.05) decreased plasma chloride for medium and high CO2 treatments compared to the control from 28 through 84 d. Decreased growth and smaller fish in the medium and high CO2 treatments resulted in correspondingly smaller fresh and smoked fillet weights. Chronic CO2 exposure did not result in notable changes in ultimate muscle pH. Exposure to 15-min crowding stress at 93 d resulted in significant changes in hematocrit, plasma cortisoI, glucose, and chloride for all treatment groups. CO2-specific changes were detected in hematocrit, plasma cortisoI, and plasma chloride responses following the 15-min crowding stress.
    Type of Medium: Electronic Resource
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  • 6
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 61 (1996), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Ground turkey breast and thigh muscle were extracted with various NaCl solutions with or without added CaCl2, MgCl2, or ZnCl2 (0.05%). Protein solubility was increased by CaCl2 and decreased by ZnCl2 in each muscle type. At 4% NaCl, MgCl2 increased thigh myosin solubility by 30%, compared to the control, whereas CaCl2 had no effect. At 2% and 4% NaCl, breast myosin was not affected by MgCl2 or CaCl2. Myosin was not detected for either muscle type when ZnCl2 was used. All three salts increased breast actin solubility but only MgCl2 increased thigh actin solubility. The CaCl2 resulted in the highest overall protein solubility and MgCl2 resulted in the highest thigh myosin and actin solubility at 4% NaCl.
    Type of Medium: Electronic Resource
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  • 7
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 58 (1993), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Surimi-like materials from boar and sow muscle and Alaskan pollack fish surimi were evaluated as binders for sow muscle chunks in restructured roasts. Boar surimi-like material tended to have lower mi-crobial counts and less lipid oxidation than unwashed counterparts. Increasing salt content increased lipid oxidation (P〈0.05), degraded color and improved (P〈0.05) textural integrity. The surimi-like boar material had equal or better binding properties than fish surimi at a 5% level and did not consistently result in detectable boar odor. Roasts without binder were comparable or better in textural and microbial characteristics than those with binders. Restructured, precooked, pork roasts were successfully produced with 0.2% NaCI.
    Type of Medium: Electronic Resource
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  • 8
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Cryoprotectants other than sucrose/sorbitol were evaluated to reduce the sweetness of restructured trout products during frozen storage. Bacterial growth, lipid oxidation, thaw loss, cook yield, color, and texture were evaluated after 1 d, 3 mo, and 6 mo of storage at-20 °C. Sucrose/sorbitol, trehalose, andtrehalose/sorbitol at 8% equally exhibited a cryoprotective action and minimized thaw loss and texture changes, whereas sodium lactate did not at 2% during 6 mo of frozen storage. Raw, carbohydrate-treated products had less L* values than the control and sodium lactate products. After cooking, no difference in L* value was observed. Cryoprotectants and frozen storage time did not affect bacterial growth and lipid oxidation of raw products.
    Type of Medium: Electronic Resource
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  • 9
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Preblended composites of semimembranosus and adductor muscles were stored 12h at 4°C with 2.0% NaCl, 0 or 0.05% CaCl2, MgCl2, or ZnCl2 and 0 or 0.4% sodium tripolyphosphate (STPP). Model systems were formulated to contain 30% fat (high fat; HF) or 10% fat (low fat; LF). Divalent salts lowered extract pH and ZnCl2 elicited the greatest reduction. At both fat levels, CaCl2 increased and ZnCl2 decreased protein solubility, compared to the control (p〈0.05). Myosin was not detected in ZnCl2-treated HF and LF batters without STPP and in the presence of STPP, MgCl2 and ZnCl2 increased myosin concentration at both fat levels (p〈0.05). Zinc chloride increased actin concentration in HF batters; whereas, MgCl2 decreased soluble actin in LF batters (p〈0.05). Magnesium chloride (0.05%) increased soluble proteins in LF batters containing 0.4% STPP by increasing myosin extractability.
    Type of Medium: Electronic Resource
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  • 10
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Effects of 0.05% CaCl2, MgCl2, or ZnCl2, with or without 0.4% sodium tripolyphosphate (STPP), were investigated in high fat (HF; 30% fat) or low fat (LF; 10% fat) model beef batters. Cook yield (CY), texture, and gel ultrastructure were evaluated. With STPP, CaCl2 increased CY, and in the absence of STPP, ZnCl2 decreased CY and cohesiveness (p〈0.05). Low-fat, ZnCl2-treated batters without STPP had the lowest (p〈0.05) hardness. Addition of STPP resulted in a homogeneous matrix in HF batters. In MgCl2-treated HF batters, protein film surrounding fat globules had greater integrity than control, CaCl2 or ZnCl2 treatments. In ZnCl2-treated HF batters (without STPP) a protein sheet was present without evidence of film encased droplets. Low-fat batters with STPP had finer, more porous networks than those without STPP.
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