Zobrazeno 1 - 10
of 72
pro vyhledávání: '"AARON M. ALTSCHUL"'
Publikováno v:
Journal of Lipid Research, Vol 1, Iss 3, Pp 208-213 (1960)
A method is described for obtaining a lipase emulsion from castor beans which rapidly hydrolyzes all of its endogenous substrate at an optimum pH of 4.0 to 4.2. The course of hydrolysis can be described by a first-order reaction; no additives are req
Externí odkaz:
https://doaj.org/article/6f43e83f20934126b53b493c86fa10da
Publikováno v:
Journal of Lipid Research, Vol 3, Iss 1, Pp 99-105 (1962)
A castor bean lipase with a pH optimum of 4.3 is found within the fatty layer obtained by centrifuging a homogenate of the bean; most of the fat may be removed by extraction with ethyl ether in the presence of saturated sodium chloride solution, yiel
Externí odkaz:
https://doaj.org/article/3f8afa63de1c4022a28556186cfd7e25
Autor:
Aaron M. Altschul, Janet K. Grommet
Publikováno v:
Nutrition Reviews. 39:350-351
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::74ddd23c1598086801622ae36d37cfff
https://doi.org/10.1111/j.1753-4887.1981.tb06813.x
https://doi.org/10.1111/j.1753-4887.1981.tb06813.x
Publikováno v:
Ecology of Food and Nutrition. 18:309-317
A descriptive study of the food habits of elementary school aged children was conducted in an urban southeastern American city. The results suggest that the way in which food consumption data about children is conventionally collected may not accurat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8da3ee1d9dd3a741c583636957fc844c
https://doi.org/10.1080/03670244.1986.9990935
https://doi.org/10.1080/03670244.1986.9990935
Publikováno v:
International Journal of Environmental Studies. 16:117-120
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fc96cc9c4814c457e0244c91ec617da9
https://doi.org/10.1080/00207238108709858
https://doi.org/10.1080/00207238108709858
Publikováno v:
The American Journal of Clinical Nutrition. 34:2607-2611
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::83c0533c7da7a81d9ab23c705b2eb3e0
https://doi.org/10.1093/ajcn/34.11.2607
https://doi.org/10.1093/ajcn/34.11.2607
Autor:
Suzanne Schaffer, Cecelia A. Ciarleglio, Jerry M. Earll, James H. Lewis, Kathleen A. Maher, James N. Cooper, Kenneth Mirkin, Stanley B. Benjamin, David E. Fleischer, Aaron M. Altschul, Cattau El, M.J. Collen
Publikováno v:
Gastroenterology. 95:581-588
Since its approval by the Food and Drug Administration in September 1985, the Garren-Edwards gastric bubble has been extensively used as an adjunct to diet and behavioral modification in the treatment of exogenous obesity. In an attempt to evaluate t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fb50784e14e5fff8a2fc801e3a849d79
https://doi.org/10.1016/s0016-5085(88)80001-5
https://doi.org/10.1016/s0016-5085(88)80001-5
Publikováno v:
Journal of the American Dietetic Association. 77:249-257
One hundred twenty-five subjects in a behaviorally oriented, weight loss program that used several dietary patterns were retrospectively grouped according to the percentage of time they followed one of four dietary regimens: (a) Group 1--partial fast
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0399e217a0720ef92572183410531865
https://doi.org/10.1016/s1094-7159(21)03512-1
https://doi.org/10.1016/s1094-7159(21)03512-1
Autor:
Aaron M. Altschul
Publikováno v:
Economic Botany. 16:2-13
ing food protein from the general problem and treating it separately comes in part from the fact that more often the protein problem is the more critical one and because from a scientific and technological viewpoint its treatment has a number of uniq
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::034bff25c992bf8b35e2b700190e8453
https://doi.org/10.1007/bf02986049
https://doi.org/10.1007/bf02986049
Publikováno v:
Journal of the American Oil Chemists Society. 35:435-438
A study was made to investigate the use of purified phosphatide in I.V. emulsions. Lecithin isolated from egg yolk and purified by alumina and silica chromatography was analyzed by chromatographic strip techniques as a one-component material. Highly
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::24f9ae53c24b6b727cb0206efa6f0a7d
https://doi.org/10.1007/bf02632564
https://doi.org/10.1007/bf02632564