Thesis (doctoral)--Universität, Bonn, 2004. / Includes bibliographical references.

Thesis (Ph. D.)--Ludwig-Maximilians-Universität zu München, 1983. / Cover title: Die Buchmesse in Frankfurt am Main vor 1560. Includes bibliographical references (p. 189-203).

The effects of NaCl (1 and 2%), added-water (AW; 30 and 40%), milk protein hydrolysate (MPH; 1, 2 and 3%), and end-point cooking temperature (EPT; 71.1 and 76.7 C) were examined. Regardless of the formulation, all turkey-beef frankfurters contained less than 0.4% fat. As levels of NaCl in the formula increased, the frankfurters had lower (P< 0.05) penetration values (total energy and peak force) but higher shear stress and shear strain. In addition, higher salt levels resulted in lower cooking loss, moisture content, protein content, and darker frankfurters. Increasing AW level reduced (P<0.05) penetration values (total energy and peak force), shear stress, shear modulus, and hardness but increased cohesiveness. Higher levels of AW not only resulted in higher (P<0.05) moisture content but also resulted in higher cooking loss and purge loss. Higher AW products were lighter (P<0.05) in color and less red. Increasing the amount of MPH increased (P<0.05) shear stress and shear modulus but lowered shear strain. Higher MPH reduced cooking loss and produced (P<0.05) darker, more yellow, and less red frankfurters. Higher EPT increased (P<0.05) cooking loss, shear stress, and shear modulus but decreased penetration values (total energy and peak force), shear strain, and cohesiveness. Higher EPT produced lighter (P<0.05) colored frankfurters. There were some two and three-way independent variable interactions (P<0.05) for shear stress, shear strain, and cohesiveness. Of the four independent variables evaluated, AW and EPT most influenced textural properties. By using various combinations of these four independent variables, meat processors would have the ability to improve the quality characteristics of fat-free frankfurters. / Master of Science

Anhand einer Analyse von deutschen Zeitungsartikeln, welche sich jeweils mit den Themen Brust- oder Lungenkrebs beschäftigen, wird in dieser Dissertation die Bedeutung von Prävention herausgearbeitet. Im Fokus der Fragestellung steht hierbei, wie sehr die Gesamtberichterstattung beider Krankheiten durch das Thema Prävention beeinflusst wird, ob ihre Prävention vorwiegend als positiv oder kritisch bewertet wird und wie sich die Präventionsschwerpunkte bei Brust- und Lungenkrebs unterscheiden. Hierzu werden 1020 Zeitungsartikel aus zwei Tageszeitungen und einem Wochenmagazin Themenbereichen zugeordnet und quantitativ verglichen. Anschließend werden die Artikel, bei denen der thematische Schwerpunkt auf der Prävention liegt, mittels einer Frameanalyse qualitativ ausgewertet.

The main goal of this research was to determine the effectiveness of saturated fat replacement by means of a canola oil oleogel, termed an “organogel”, using ethyl cellulose (EC, 10 cP) as the gelator and sorbitan monostearate (SMS) as a plasticizer. All-beef frankfurters and pork breakfast sausages were used and instrumental tests performed to determine effectiveness were light microscopy, texture profile analysis, Warner-Bratzler shear force, cook loss and smokehouse yield. A trained sensory analysis panel scored for hardness, juiciness, oiliness, and the presence of off flavours. Replacing beef fat (BF) with canola oil (CO) in frankfurters produced a product that was significantly harder (P < 0.05). The gelling of the canola oil lowered the TPA hardness values. Cohesiveness, chewiness and gumminess values were statistically similar to the BF control. Minor changes in L*, a* and b* values were observed, with the organogel frankfurters being lighter than the BF control. Sensory analysis scores showed that 8,10 & 12% EC frankfurters were significantly less hard than the CO control. / Ontario Ministry of Agriculture, Food & Rural Affairs (OMAFRA)

On March 19, 2003, the United States military led a "pre-emptive" strike on Iraq, thrusting media into a heightened responsibility to keep the American public informed. By May 1, 2003, President George W. Bush had officially declared the war over, but at the time of this study, Spring 2005, violence prevailed in Iraq.Throughout the Iraq War, different styles of print media coverage appeared between the United States and German presses – reflective of each country's stance on the Iraq war. As influenced by numerous factors, U.S. and German newspapers covered the Iraq conflict in different ways. Several predictions resulted from considerations of nationality and political stance on the Iraq war.To assess the accuracy of those predictions, a content analysis was conducted. Two independent variables were named--the German newspaper, Frankfurter Allgemeine Zeitung (FAZ) and the U.S. newspaper, the Washington Post.The results gleaned from the analysis were examined with a chi-square, and most were found to be significant: As hypothesized, both U.S. and German newspapers overwhelmingly featured official sources. This meant that the media did not fulfill its watchdog function, but instead, allowed officials to frame the story of war.Although each country was viewing the war through official sources, those sources accentuated different aspects of the war and often carried strong positive or negative tones. The Washington Post carried more neutral sources, whereas the Frankfurt Allgemeine Zeitung carried more negative sources. With a clear sentiment against the war, German newspapers more often featured sources who weren't active players in the war and non-American, non-Iraqi sources in their articles, thus attempting to offer more balanced reporting. This study may offer an explanation as to why the United States and Germany shared such opposing opinions about the Iraq War–each country's citizens experienced the news from different perspectives. / Department of Journalism

Univ., Diss.--Mainz, 2004. / Literaturverz. S. [200] - 206.

Inaug.-Diss. - Leipzig. / "Unchanged reprint of the original edition Leipzig 1901." Vita. Called "Göhler v." by the author in his "Verzeichnis der in den Frankfurter und Leipziger messkatalogen der jahre 1564 bis 1759 angezeigten musikalien", Leipzig, 1902. The four parts of the latter work constitute "Göhler I-IV."

This thesis deals with the media image of Karel Gott after his death. Selected newspapers are Lidové noviny, Blesk, Frankfurter Allgemeine Zeitung and Bild and analysed are 24 days after the announcement of the death of Karel Gott. The aim of the selection of newspapers in both languages was to include one periodical which is considered as quality press and one tabloid. The thesis consist of three parts. The theoretical part explains crucial terms for the analysis and introduces chosen newspapers. The methodological part clarifies the concept of qualitative research and grounded theory. The main part is comprised of the analytical part which describes outcome of the analysis and in four periods presents constructed images of Karel Gott. In conclusion, images created in Czech and German press are compared and subsequently, a comparison between the Czech media is drawn.

O presente trabalho teve como objetivo avaliar as características físico-químicas e de aceitação sensorial de diferentes produtos cárneos elaborados com adição de fibra de ervilha como substituto parcial de carne (visando redução de custos no produto) e de gordura (visando a elaboração de um produto mais saudável). Foram processados quatro diferentes produtos cárneos (nuggets, hambúrguer, apresuntado e salsicha), onde cada um apresentou as seguintes formulações: nuggets (Nuggets Controle (NC) - formulação semelhante à comercial, Nuggets Fibra/ Menos Carne (NFMC) - redução de 10% de carne e adição de 2 % de fibra de ervilha e Nuggets Fibra/ Menos Gordura (NFMG) - redução de 10 % de gordura e adição de 2% de fibra de ervilha), hambúrguer (Hambúrguer Controle (HC) - semelhante à formulação comercial; Hambúrguer Fibra/ Menos Carne (HFMC) - redução de 5% de carne e adição de 1 % de fibra de ervilha e Hambúrguer Fibra/ Menos Gordura (FMG) - redução de 7 % de gordura e adição de 1,0 % de fibra de ervilha), apresuntado (Apresuntado Controle (AC) - semelhante à formulação comercial e Apresuntado Fibra/Menos Carne (AFMC) - redução de 5% de carne e adição de 1% de fibra) e salsicha: (Salsicha Controle (SC) - semelhante à formulação comercial; Salsicha Fibra/Menos Carne (SFMC): redução de 5% de carne bovina e adição de 2% de fibra de ervilha e Salsicha Fibra/ Menos Gordura (SFMG) - redução de 7 % de gordura e adição de 2,0 % de fibra de ervilha). Após o processamento os produtos foram caracterizados quanto à composição centesimal, cor objetiva, perfil de textura, perda de peso após a fritura (nuggets), perda de peso por cocção (hambúrguer), redução do diâmetro (hambúrguer), perdas por gotejamento (apresuntado), rendimento do produto (salsicha), estabilidade da emulsão (salsicha) e avaliação sensorial (teste de aceitação com escala hedônica de nove pontos). Para os nuggets as formulações NFMC e NFMG apresentaram pH superior (p&lt;0,05) ao controle, e a formulação NFMG apresentou maior (p&lt;0,05) dureza, quanto à porcentagem de perdas após a fritura, os parâmetros elasticidade e coesividade e a avaliação sensorial não foram encontradas diferenças (p&gt;0,05) entre as formulações. A aplicação de fibra de ervilha e redução de carne e gordura nos hambúrgueres não afetaram (p&gt;0,05) os valor de pH, parâmetros de cor L* e b*, os parâmetros avaliados no perfil de textura, perdas de peso por cocção, redução do tamanho (encolhimento) e avaliação sensorial, apenas a formulação HFMC apresentou redução (p&lt;0,05) no parâmetro a*. Quanto ao apresuntado, os parâmetros de dureza e mastigabilidade foram maiores (p&lt;0,05) para a formulação AC, a formulação AFMC apresentou valor de L* superior (p&lt;0,05), parâmetros de cor a* e b* inferiores (p&lt;0,05) ao C e maior aceitação geral, já o valores de pH, perdas por gotejamento e as médias dos demais atributos sensoriais avaliados não apresentaram diferença (p&gt;0,05) entre as formulações. Em relação aos resultados obtidos na salsicha, a formulação SFMG apresentou pH inferior (p&lt;0,05) a SC e maior valor para os parâmetros de dureza e mastigabilidade. As formulações SFMC e SFMG apresentaram rendimento inferior (p&lt;0,05) a SC e não diferiram quanto à estabilidade da emulsão, já em relação a avaliação sensorial formulação SFMC apresentou notas superiores (p&lt;0,05) à formulação SC e SFMG quanto aos atributos textura, sabor e aceitabilidade geral. De acordo com os resultados obtidos pode-se concluir que a fibra de ervilha mostrou-se como um ingrediente promissor para aplicação em produtos cárneos, já que nas condições testadas a substituição parcial de carne e gordura por fibra de ervilha não ocasionou prejuízo na maioria dos parâmetros físico-químicos avaliados e não prejudicou a aceitação sensorial em nenhum dos produtos cárneos estudados. / The objective of this study was to characterize physicochemical aspects of meat products and their sensorial acceptance elaborated with the addition of pea fiber as a partial substitute of meat (aiming the product cost reduction), and fat (aiming a healthier product). Four different meat products were formulated and processed (chicken nuggets, burger, chopped ham and frankfurter), as follows: chicken nuggets (Nuggets Control (NC) - formulation similar to the commercial product, Nuggets Fiber Less Meat (NFLM) - 10% of meat reduction and 2% of pea fiber addition, and Nuggets Fiber Less Fat (NFLF) - 10% of fat reduction, and 2% of pea fiber addition), burger (Burger Control (HC) - similar to the commercial formulation; Burger Fiber Less Meat (BFLM) - 5% of meat reduction, and 1% of pea fiber addition, and Burger Fiber Less Fat (BFLF) - 7% of fat reduction, and 1% of pea fiber addition); chopped ham (Chopped Ham Control (CHC) - similar to the commercial formulation, and Chopped Ham Fiber Less Meat (CHFLM) - 5% of meat reduction, and 1% of pea fiber addition), chopped ham (Chopped Ham Control (CHC) - similar to the commercial formulation, and Chopped Ham Fiber Less Meat (CHFLM) - 5% of meat reduction, and 1% of pea fiber addition), and frankfurter: ( Frankfurter Control (FC) - similar to the commercial formulation; frankfurter Fiber Less Meat (FFLM): 5% of beef reduction, and 2% pea fiber addition, and Frankfurter Fiber Less Fat (FFLF) - 7% of fat reduction, and 1% of pea fiber addition). After processing the products were characterized concerning proximal composition, color determination, texture, weight loss after frying (chicken nuggets), weight loss after cooking (burger), diameter reduction (burger), drip loss (chopped ham), product outcome (frankfurter), emulsion stability (frankfurter) and sensory analysis (nine point hedonic scale acceptance test). For the nuggets NFLM and NFLF formulations presented higher levels of pH (p&lt;0.05) compared to control, and NFLF formulation presented higher (p&lt;0.05) firmness. Regarding the losses after frying, the elasticity parameters, and cohesiveness and sensory analysis were not different (p&gt;0.05) among formulations. The pea fiber addition and meat and fat reduction in burgers did not affect (p&gt;0.05) the pH levels, color parameters L* and b*; the analyzed parameters concerning texture, weight loss after cooking, diameter reduction (shrinking), and sensory analysis, only BFLM formulation presented reduction (p&lt;0.05) in the parameter a*. Regarding the chopped ham, firmness and chewiness parameters were higher (p&lt;0.05) compared to CHC formulation, CHFLM formulation presented higher L* levels (p&lt;0.05), lower parameters of color a* and b* (p&lt;0.05) compared to CHC and higher general acceptance, yet the pH levels, drip loss and the averages of the other sensory characteristics analyzed did not present difference (p&gt;0.05) among formulations. Regarding the results obtained with the frankfurter, the FFLF formulation presented lower pH levels (p&lt;0.05) compared to FC and higher values for firmness and chewiness parameters, FFLM and FFLF formulations presented lower outcome (p&lt;0.05) compared to FC and were not different to the emulsion stability, however regarding the sensory analysis FFLM formulation presented higher values (p&lt;0.05) compared to FC and FFLF concerning texture, flavor and general acceptance. According to the results it is concluded that pea fiber is a promising ingredient to be added in meat products, since the tested conditions in the partial substitution of meat and fat for pea fiber did not cause significant change in most analyzed physicochemical parameters and did not interfere the sensory acceptance in any of the studied meat products.