Zobrazeno 1 - 10
of 40
pro vyhledávání: '"ALFRED C. OLSON"'
Autor:
Alfred C. Olson, Gregory M. Gray
Publikováno v:
Journal of Agricultural and Food Chemistry. 29:1298-1301
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7b2e966347bafbbb6b004e8b8083efa8
https://doi.org/10.1021/jf00108a051
https://doi.org/10.1021/jf00108a051
Autor:
Michael R. Gumbmann, Robert Becker, Doris P. Frederick, Samuel Kon, Joseph R. Wagner, Alfred C. Olson
Publikováno v:
Journal of Food Science. 39:766-769
The conditions for the autolysis of stachyose, raffinose and phytic acid in California small white beans were determined. It was found that initially the beans contain about 3.7% stachyose, 0.4% raffinose and no detectable verbascose. Optimum conditi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::606f255d09005f472284fb7303a71a88
https://doi.org/10.1111/j.1365-2621.1974.tb17975.x
https://doi.org/10.1111/j.1365-2621.1974.tb17975.x
Publikováno v:
Journal of Agricultural and Food Chemistry. 36:300-304
Comparaison de la composition en oses des hemicelluloses de quelques produits alimentaires (haricots et cereales) et de leurs constituants obtenus par hydrolyse acide directe. Analyse de la composition en oses des hemicelluloses du pain blanc ou du p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f4f3888f1671bd1215036c4fa0ca76d0
https://doi.org/10.1021/jf00080a015
https://doi.org/10.1021/jf00080a015
Publikováno v:
Journal of Food Science. 44:1358-1361
Naringinase from Aspergillus niger was immobilized in a hollow fiber reactor and used to hydrolyze naringin in grapefruit juice. Naringinase activity in the reactor was 0.04 μmoles naringin hydrolyzed/min/mg protein at 25°C compared to 0.06 μmoles
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::37ac72abe4f6a924e69f0e23ea78f60d
https://doi.org/10.1111/j.1365-2621.1979.tb06438.x
https://doi.org/10.1111/j.1365-2621.1979.tb06438.x
Autor:
Gregory M. Gray, Alfred C. Olson
Publikováno v:
Journal of Agricultural and Food Chemistry. 33:192-195
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eb945f7d7c36e985fc999211dd95e6ff
https://doi.org/10.1021/jf00062a007
https://doi.org/10.1021/jf00062a007
Publikováno v:
Journal of Agricultural and Food Chemistry. 30:26-32
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::06b8bd0b7e992b19a767df8e939dd760
https://doi.org/10.1021/jf00109a005
https://doi.org/10.1021/jf00109a005
Autor:
William L. Stanley, Alfred C. Olson
Publikováno v:
Journal of Food Science. 39:660-666
Intrinsic kinetics of an immobilized enzyme can be different from that of soluble enzyme due to changes of the macromolecule caused by immobilization. Also transport of substrate to enzymic sites on the inert support creates a hindrance to overall re
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::afd90939e0a52653451b0a18189b395a
https://doi.org/10.1111/j.1365-2621.1974.tb17951.x
https://doi.org/10.1111/j.1365-2621.1974.tb17951.x
Publikováno v:
Biotechnology and Bioengineering. 20:135-140
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1a670ec43a47a5fccc5344ef84346fef
https://doi.org/10.1002/bit.260200112
https://doi.org/10.1002/bit.260200112
Publikováno v:
Planta. 66:126-134
A method is described for measuring the cell wall mechanical properties of Avena coleoptiles in the absence of turgor stress or influences of a living protoplast. Forceextension curves obtained with a constant-rate-of-extension instrument and standar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ece41d81a25236997a40103625da3dc7
https://doi.org/10.1007/bf00521347
https://doi.org/10.1007/bf00521347
Publikováno v:
Plant Physiology. 44:1594-1600
Macromolecules secreted into the media by a nondifferentiating suspension culture of tobacco cells were found to be composed of protein and polysaccharide, and to account for the viscosity of the media. The concentration, composition, and viscosity o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f09e1b6ebcd88e821f5f15a9f8d779d8
https://doi.org/10.1104/pp.44.11.1594
https://doi.org/10.1104/pp.44.11.1594