History of pioneer Kentucky.

Mode of access: Internet.

The rise and development of the liquefaction of gases.

Mode of access: Internet.

Daniel Boone, and the hunters of Kentucky /

Mode of access: Internet.

Battles of Saratoga, 1777; the Saratoga Monument Association, 1856-1891,

The battle of Saratoga.--History of the Saratoga Monument Association, 1856-1891.--Schuylerville.--A visit to the battle ground.--Visitor's guide to Saratoga Springs.

University of Michigan Wrestling Team, 1927

A bibliography of encyclopedias and dictionaries dealing with military, naval and maritime affairs, 1577-1961.

Mode of access: Internet.

A. Geology and mineral paragenesis of the Pea Ridge Iron Ore Mine, Washington County, Missouri : origin of the rare-earth-element- and goldbearing breccia pipes /

Includes bibliographical references.

Equity; an analysis and discussion of modern equity problems

"Fourth printing, 1928."

Cases on the law of torts,

Mode of access: Internet.

Wildlife and America : contributions to an understanding of American wildlife and its conservation /

Cosponsored by U.S. Fish and Wildlife Service, Forest Service, and the National Oceanic and Atmospheric Administration.

Equivalence of the Peleg, Pilosof and Singh-Kulshrestha models for water absorption in food

The similarity between the Peleg, Pilosof –Boquet–Batholomai and Singh–Kulshrestha models was investigated using the hydration behaviours of whey protein concentrate, wheat starch and whey protein isolate at 30 °C in 100% relative humidity. The three models were shown to be mathematically the same within experimental variations, and they yielded parameters that are related. The models, in their linear and original forms, were suitable (r2 > 0.98) in describing the sorption behaviours of the samples, and are sensitive to the length of the sorption segment used in the computation. The whey proteins absorbed more moisture than the wheat starch, and the isolate exhibited a higher sorptive ability than the concentrate.

Macromolecular interactions during gelatinisation and retrogradation in starch-whey systems as studied by rapid visco-analyser

Gelatinisation and retrogradation of starch-whey mixtures were studied in water (pH 7) using the Rapid Visco-Analyser (RVA). The starch:whey ratios ranged from 0:100 - 100:0. Wheat starch, and whey protein concentrate (about 80% solids basis) and isolate (about 96% solids basis) were used. Mixtures with whey isolates were generally more viscous than those with whey concentrates, and this was attributed to fewer non-protein milk components in the former. Whey protein concentrates and isolates reduced the peak, trough and final viscosities of the mixtures, but the breakdown and setback ratios of the mixtures were increased. The gelatinisation temperature increased with whey substitutions indicating that whey protein delayed starch gelatinisation. The temperature of fastest viscosity development decreased as the amount of whey was increased. Whey protein isolate generally exercised a lesser effect than the concentrate. At between 40 - 50% whey substitutions, the dominant phase changed from starch to protein irrespective of the source of the whey protein. An additive law poorly defined selected RVA parameters. Both macromolecules interacted to define the viscosity of the mixture, and an exponential model predicted the viscosity better than the additive law. The results obtained in this study are discussed to assist the understanding of extrusion processing of starch-whey systems as models for whey-fortified snack and ready-to-eat foods. Copyright ©2006 The Berkeley Electronic Press. All rights reserved.