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  • 1
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    Untersuchungen am pelagischen Rotbarschbestand im Gebiet des Reykjanes-Rückens und der Irminger See im Frühjahr 1991 (2021)
    In:  sf@vti.bund.de | http://aquaticcommons.org/id/eprint/4397 | 1240 | 2012-11-11 16:43:40 | 4397 | Bundesforschungsanstalt für Fischerei
    Details
    Publication Date: 2021-07-02
    Description: Seit den vierziger Jahren ist bekannt, dass in der Irminger See und nordwestlich vom Reykjanes-Rücken (ICES-Gebiet XIV b und teilweise XII) ein Rotbarschbestand anzutreffen ist, der wegen seiner pelagischen Lebensweise auch als "ozeanischer Bestand" bezeichnet wird.
    Description: Johann Heinrich von Thünen-Institut, Federal Research Institute for Rural Areas, Forestry and Fisheries began publishing the Informationen aus der Fischereiforschung = Information on Fishery research in 2010
    Keywords: Fisheries ; stock description ; assessment ; parasitic infestation ; Sebastes mentella ; redfish
    Repository Name: AquaDocs
    Type: article , FALSE
    Format: application/pdf
    Format: application/pdf
    Format: 121-125
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    PAPER (OA)
  • 2
    Electronic Resource
    Electronic Resource
    Hydrous Chromic Oxide (1915)
    s.l. : American Chemical Society
    The @journal of physical chemistry 〈Washington, DC〉 19 (1915), S. 331-337 
    Details
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology , Physics
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/j150157a004
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    Paper (German National Licenses)
    Fulltext
  • 3
    Electronic Resource
    Electronic Resource
    Hydrous Chromic Oxide, II (1915)
    s.l. : American Chemical Society
    The @journal of physical chemistry 〈Washington, DC〉 19 (1915), S. 569-570 
    Details
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology , Physics
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/j150160a003
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    Paper (German National Licenses)
    Fulltext
  • 4
    Electronic Resource
    Electronic Resource
    A New Pectic Acid Transeliminase Produced Exocellularly by a Bacillus (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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: A new type of endo-pectic acid transeliminase was isolated from the culture medium of a strain of Bacillus. The enzyme attacked pectic substances randomly and produced un saturated trigalacturonic acid as the major end product. The optimum pH on either acid-soluble pectic acid or tetragalaeturonic acid was 9.3–9.7, and the enzyme required calcium ions for maximum activity. Strontium was the only other divalent cation which stimulated activity. Trigalacturonic acid was attacked very slowly. The major site of attack of tetragalacturonic acid was the glycosidic bond on the nonreducing end. Unsaturated tetragalacturonic acid was also attacked at the central bond. The cleavage of pentagalacturouic acid occurred preferentially at bond 3, followed by 4 and 2, in order. The glycosidic bond on the reducing end is called bond 1. With unsaturated pentagalacturonic acid, it was concluded that the major site of cleavage was at bond 3, with a much slower rate at bond 2.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb03259.x
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    Paper (German National Licenses)
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  • 5
    Electronic Resource
    Electronic Resource
    Proton-induced reduction of CO to CH4 in homonuclear and heteronuclear metal carbonyls: a survey of the influence of the metal and nuclearity (1982)
    s.l. : American Chemical Society
    Journal of the American Chemical Society 104 (1982), S. 5630-5633 
    Details
    ISSN: 1520-5126
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/ja00385a012
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    Paper (German National Licenses)
    Fulltext
  • 6
    Electronic Resource
    Electronic Resource
    Humectant Analysis of Intermediate Moisture Meat by High Performance Liquid Chromatography (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), 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: A quantitative extraction and high performance liquid chromatography (HPLC) procedure for analysis of four common humectants (sucrose, sorbitol, glycerol and propylene glycol) in intermediate moisture meat was developed. The procedure includes removal of ionic species from an extract with cation and anion columns prior to HPLC analysis with an Aminex HPX-87 column. The total time for HPLC analysis was 20 min. Total mean recovery of the humectants added to the meat ranged from 97% for sucrose to 110% for glycerol.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb11100.x
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    Paper (German National Licenses)
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  • 7
    Electronic Resource
    Electronic Resource
    Thermal Inactivation of Asparagus Lipoxygenase and Peroxidase (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: Thermal stability of lipoxygenase (LOX) and peroxidase (POD) in fresh asparagus tips and partially purified asparagus LOX and POD were compared. In all cases, heating at 50, 60 and 70°C resulted in higher percentages of residual LOX activity than POD activity. Inactivation of LOX followed first order kinetics while inactivation of POD followed a biphasic curve. Activation energies for thermal denaturation of the partially purified enzymes were 47.5 kcal/mol for LOX and 41.9 kcal/mol for POD.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb07972.x
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    Paper (German National Licenses)
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  • 8
    Electronic Resource
    Electronic Resource
    Effect of Selected Yogurt Cultures on the Concentration of Orotic Acid, Uric Acid and A Hydroxymethylglutaric-Like Compound in Milk After Fermentation (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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: Eight yogurts, each fermented by different strains of Lactobacillus bulgaricus and Streptococcus thermophilus, were produced, then analyzed using high-performance liquid chromatography (HPLC) for the presence of orotic, uric and 3-hydroxy-3-methylglutaric (HMG) acids. In all yogurts orotic acid decreased 15-53% after fermentation while uric acid levels did not change. A compound was found in all yogurt extracts that co-chromatographed with HMG on HPLC and had a similar UV spectrum to HMG after both were collected from a reverse phase HPLC column. However, the HMG co-elutant did not correspond to HMG on thin-layer or paper chromatography. These results suggest that HMG is not present in milk or yogurt. Fermentation of milk by yogurt strains reduced the concentration of the HMG co-elutant in six of the yogurts, but increased it in two yogurts.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb10426.x
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    Paper (German National Licenses)
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  • 9
    Electronic Resource
    Electronic Resource
    Color Stability of Apple and Pear Juices Blended with Fruit Juices Containing Anthocyanins (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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: Apple and pear juices blended with anthocyanin pigmented juices developed haze and color stability during commercial marketing. To determine factors contributing to these problems, juice from apple and d'Anjou pear (prepared from whole fruit) and‘Bartlett’pear (peels and cores) were blended with 5, 10, 20%‘Concord’grape,‘Bing’cherry, or red or black raspberry juice. During storage at 25°C for up to 48 wk, turbidity, polymeric color, and % color due to tannin increased, while anthocyanin concentration decreased. As % anthocyanin pigmented juice increased, turbidity and polymeric color increased and % color due to tannin decreased. Within a given base juice, turbidity was highly correlated with polymeric color (r = 0.78 to 0.97).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12434.x
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  • 10
    Electronic Resource
    Electronic Resource
    Identification of the Hydroxycinnamtic Acid Derivatives in Cranberries (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), 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: A procedure is presented for identification of cranberry hydroxycinnamic acids. Individual compounds were purified and identifications accomplished by using a variety of analytical techniques such as UV spectroscopy, colorimetric tests, paper chromatography, P-glucosidase hydrolysis and high performance liquid chromatography. The identified compounds include glucose derivatives of p-coumaric, caffeic, ferulic and sinapic acids. The absence of hydroxycinnamic acid-quinic acid esters in cranberries has been substantiated.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb12712.x
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