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1Latest Papers from Table of Contents or Articles in PressA. Okbay ; J. P. Beauchamp ; M. A. Fontana ; J. J. Lee ; T. H. Pers ; C. A. Rietveld ; P. Turley ; G. B. Chen ; V. Emilsson ; S. F. Meddens ; S. Oskarsson ; J. K. Pickrell ; K. Thom ; P. Timshel ; R. de Vlaming ; A. Abdellaoui ; T. S. Ahluwalia ; J. Bacelis ; C. Baumbach ; G. Bjornsdottir ; J. H. Brandsma ; M. Pina Concas ; J. Derringer ; N. A. Furlotte ; T. E. Galesloot ; G. Girotto ; R. Gupta ; L. M. Hall ; S. E. Harris ; E. Hofer ; M. Horikoshi ; J. E. Huffman ; K. Kaasik ; I. P. Kalafati ; R. Karlsson ; A. Kong ; J. Lahti ; S. J. van der Lee ; C. deLeeuw ; P. A. Lind ; K. O. Lindgren ; T. Liu ; M. Mangino ; J. Marten ; E. Mihailov ; M. B. Miller ; P. J. van der Most ; C. Oldmeadow ; A. Payton ; N. Pervjakova ; W. J. Peyrot ; Y. Qian ; O. Raitakari ; R. Rueedi ; E. Salvi ; B. Schmidt ; K. E. Schraut ; J. Shi ; A. V. Smith ; R. A. Poot ; B. St Pourcain ; A. Teumer ; G. Thorleifsson ; N. Verweij ; D. Vuckovic ; J. Wellmann ; H. J. Westra ; J. Yang ; W. Zhao ; Z. Zhu ; B. Z. Alizadeh ; N. Amin ; A. Bakshi ; S. E. Baumeister ; G. Biino ; K. Bonnelykke ; P. A. Boyle ; H. Campbell ; F. P. Cappuccio ; G. Davies ; J. E. De Neve ; P. Deloukas ; I. Demuth ; J. Ding ; P. Eibich ; L. Eisele ; N. Eklund ; D. M. Evans ; J. D. Faul ; M. F. Feitosa ; A. J. Forstner ; I. Gandin ; B. Gunnarsson ; B. V. Halldorsson ; T. B. Harris ; A. C. Heath ; L. J. Hocking ; E. G. Holliday ; G. Homuth ; M. A. Horan ; J. J. Hottenga ; P. L. de Jager ; P. K. Joshi ; A. Jugessur ; M. A. Kaakinen ; M. Kahonen ; S. Kanoni ; L. Keltigangas-Jarvinen ; L. A. Kiemeney ; I. Kolcic ; S. Koskinen ; A. T. Kraja ; M. Kroh ; Z. Kutalik ; A. Latvala ; L. J. Launer ; M. P. Lebreton ; D. F. Levinson ; P. Lichtenstein ; P. Lichtner ; D. C. Liewald ; A. Loukola ; P. A. Madden ; R. Magi ; T. Maki-Opas ; R. E. Marioni ; P. Marques-Vidal ; G. A. Meddens ; G. McMahon ; C. Meisinger ; T. Meitinger ; Y. Milaneschi ; L. Milani ; G. W. Montgomery ; R. Myhre ; C. P. Nelson ; D. R. Nyholt ; W. E. Ollier ; A. Palotie ; L. Paternoster ; N. L. Pedersen ; K. E. Petrovic ; D. J. Porteous ; K. Raikkonen ; S. M. Ring ; A. Robino ; O. Rostapshova ; I. Rudan ; A. Rustichini ; V. Salomaa ; A. R. Sanders ; A. P. Sarin ; H. Schmidt ; R. J. Scott ; B. H. Smith ; J. A. Smith ; J. A. Staessen ; E. Steinhagen-Thiessen ; K. Strauch ; A. Terracciano ; M. D. Tobin ; S. Ulivi ; S. Vaccargiu ; L. Quaye ; F. J. van Rooij ; C. Venturini ; A. A. Vinkhuyzen ; U. Volker ; H. Volzke ; J. M. Vonk ; D. Vozzi ; J. Waage ; E. B. Ware ; G. Willemsen ; J. R. Attia ; D. A. Bennett ; K. Berger ; L. Bertram ; H. Bisgaard ; D. I. Boomsma ; I. B. Borecki ; U. Bultmann ; C. F. Chabris ; F. Cucca ; D. Cusi ; I. J. Deary ; G. V. Dedoussis ; C. M. van Duijn ; J. G. Eriksson ; B. Franke ; L. Franke ; P. Gasparini ; P. V. Gejman ; C. Gieger ; H. J. Grabe ; J. Gratten ; P. J. Groenen ; V. Gudnason ; P. van der Harst ; C. Hayward ; D. A. Hinds ; W. Hoffmann ; E. Hypponen ; W. G. Iacono ; B. Jacobsson ; M. R. Jarvelin ; K. H. Jockel ; J. Kaprio ; S. L. Kardia ; T. Lehtimaki ; S. F. Lehrer ; P. K. Magnusson ; N. G. Martin ; M. McGue ; A. Metspalu ; N. Pendleton ; B. W. Penninx ; M. Perola ; N. Pirastu ; M. Pirastu ; O. Polasek ; D. Posthuma ; C. Power ; M. A. Province ; N. J. Samani ; D. Schlessinger ; R. Schmidt ; T. I. Sorensen ; T. D. Spector ; K. Stefansson ; U. Thorsteinsdottir ; A. R. Thurik ; N. J. Timpson ; H. Tiemeier ; J. Y. Tung ; A. G. Uitterlinden ; V. Vitart ; P. Vollenweider ; D. R. Weir ; J. F. Wilson ; A. F. Wright ; D. C. Conley ; R. F. Krueger ; G. Davey Smith ; A. Hofman ; D. I. Laibson ; S. E. Medland ; M. N. Meyer ; M. Johannesson ; P. M. Visscher ; T. Esko ; P. D. Koellinger ; D. Cesarini ; D. J. Benjamin
Nature Publishing Group (NPG)
Published 2016Staff ViewPublication Date: 2016-05-27Publisher: Nature Publishing Group (NPG)Print ISSN: 0028-0836Electronic ISSN: 1476-4687Topics: BiologyChemistry and PharmacologyMedicineNatural Sciences in GeneralPhysicsPublished by: -
2Articles: DFG German National LicensesStaff View
ISSN: 1750-3841Source: Blackwell Publishing Journal Backfiles 1879-2005Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, NutritionProcess Engineering, Biotechnology, Nutrition TechnologyNotes: A Finite Element model was used to predict the average moisture content of foods represented by axisymmetric shapes. The model was found to adequately predict the moisture content for the majority of the foods represented by cereal, dairy, fruit, vegetable, meat and semi-moist bakery food groups. For two foods, flour desorbing to 0.11 aw and turnips adsorbing to 0.75 aw, the predictions lmproved when variable diffusivity was used as contrasted with constant diffusivity. The Finite Element model was tested for different foods with different size, shape and diffusion potential.Type of Medium: Electronic ResourceURL: -
3Articles: DFG German National LicensesStaff View
ISSN: 1745-4530Source: Blackwell Publishing Journal Backfiles 1879-2005Topics: Process Engineering, Biotechnology, Nutrition TechnologyNotes: The problem of estimation of transport parameters in food processing models is examined. A procedure is presented which consists of controlled experiments, application of theory to model the process and estimation of parameters by comparing the experimental and predicted data by the use of nonlinear optimization technique. The optimization program estimates a set of parameters in a food processing model which gives a minimum value of the sum of squares of the deviation between the observed and estimated values. The processes considered are drying, soaking and parboiiing of rice and peanut drying. Depending on the complexity of the process, the solution of the mathematical model is given in the form of analytical, finite difference or finite element approximations. The precision of transport parameters determination is also discussed.Type of Medium: Electronic ResourceURL: -
4Articles: DFG German National LicensesGENCTURK, M. B. ; BAKSHI, A. S. ; HONG, Y. C. ; LABUZA, T. P.
Oxford, UK : Blackwell Publishing Ltd
Published 1986Staff ViewISSN: 1745-4530Source: Blackwell Publishing Journal Backfiles 1879-2005Topics: Process Engineering, Biotechnology, Nutrition TechnologyNotes: Working isotherms for processed wild rice and desorption isotherms for unprocessed wild rice were determined at temperatures ranging from 10 to 43.5°C. the constants for the Guggenheim-Anderson-DeBoer (GAB), Day and Nelson, Chen and Clayton and modified Halsey equations were determined by using a nonlinear optimization technique. the GAB equation showed extremely good fit to the experimental data (less than 5% error). the diffusion coefficients for moisture transport in both broken and whole processed wild rice and for unprocessed wild rice samples were determined at room temperature. the processed broken wild rice kernels had an effective diffusion coefficient of 2.66 × 10−9 m2/h, whereas the effective diffusion coefficient was 7.08 × 10−10m2/h for the processed whole wild rice kernels. Unprocessed wild rice had moderate effective diffusivity (1.4 × 10−9 m2/h). These results predicted quite well the equilibrium water activities and time to equilibrium of wild rice-white rice mixtures using both analytical methods and the finite element method. the transfer of moisture to or from packaged wild rice was also illustrated for different distribution systems.Type of Medium: Electronic ResourceURL: -
5Articles: DFG German National LicensesStaff View
ISSN: 1750-3841Source: Blackwell Publishing Journal Backfiles 1879-2005Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, NutritionProcess Engineering, Biotechnology, Nutrition TechnologyNotes: A finite element model is described that can be used for predicting moisture transfer in mixed food products during storage. Two of three components (raisins, roasted peanuts, banana chips, and roasted almonds) were packed in a well sealed cup. The rate of moisture transfer between the components was assumed to be limited by the component with the Lowest effective diffusion coefficient divided by the square of half of smallest dimension (i.e., DeffLo2) value. The surface moisture content of the rate determining component was assumed to be in equilibrium with the other component(s) at all times. The mean error between the experimental and predicted moisture values with time ranged from 0.28% to 0.84% as a percentage of moisture content.Type of Medium: Electronic ResourceURL: -
6Articles: DFG German National LicensesStaff View
ISSN: 1750-3841Source: Blackwell Publishing Journal Backfiles 1879-2005Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, NutritionProcess Engineering, Biotechnology, Nutrition TechnologyNotes: The freezing point of whey was determined at 3,5, 10,15, and 20% solids content in an automatic Osmometer, and effective molecular weight of the solute was determined to be 235 using freezing point depression equations. Differential Scanning Calorimetery was used to estimate the specific heat of whey in the temperature range -40 to 20°C. The frozen water fraction and refrigeration requirements are predicted as a function of temperature. Correlations of enthalpy and the freezing point of whey are presented. With these correlations, energy required for freezing whey can be computed. The application of therm odynamic data to whey freeze concentration is demonstrated.Type of Medium: Electronic ResourceURL: -
7Articles: DFG German National LicensesZHANG, TAIN-YI ; BAKSHI, A. S. ; GUSTAFSON, R. J. ; LUND, D. B.
Oxford, UK : Blackwell Publishing Ltd
Published 1984Staff ViewISSN: 1750-3841Source: Blackwell Publishing Journal Backfiles 1879-2005Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, NutritionProcess Engineering, Biotechnology, Nutrition TechnologyNotes: The formulation of a finite element model is described that could be used to analyze water diffusion during rice soaking with concentration dependent diffusivity and change in the size of rice. The rice is divided into 135 elements and moisture distribution with time is calculated. Knowing the moisture absorbed by each element, the nodal displacements are obtained by minimizing the potential energy of the system. Average mass diffusivity of milled rice decreased from 6.4 × 10−7 to 3.0 × 10−7 m2/hr as the moisture content increased from 13 to 50%. The density and concentration dependent mass diffusivity model adequately described experimental data.Type of Medium: Electronic ResourceURL: