Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Adrianus J De Koning"'
Autor:
Adrianus J. de Koning
Publikováno v:
International Journal of Food Properties. 5:451-461
This review records original research carried out in our Institute since 1983 on the antioxidant ethoxyquin (1,2 dihydro-6-ethoxy-2,2,4-trimethylquinoline)(EQ, I) used for the protection of the valuable polyunsaturated fatty acids in fish meal. The r
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::26302ec6a12ebd8f62be993555532155
https://doi.org/10.1081/jfp-120005797
https://doi.org/10.1081/jfp-120005797
Autor:
Adrianus J. de Koning
Publikováno v:
International Journal of Food Properties. 5:495-507
This report indicates that the quality of fish meal can conveniently be expressed by two independent indices: a pre-processing spoilage index and a heat abuse index. It is shown that indices of spoilage such as total volatile basic nitrogen (TVBN) or
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3c4c8ab07738c065cb44752bf9f5def0
https://doi.org/10.1081/jfp-120015487
https://doi.org/10.1081/jfp-120015487
Autor:
Adrianus J. de Koning
Publikováno v:
International Journal of Food Properties. 4:171-177
Addition of small amounts of calcium hydroxide (slaked lime) to fish, press liquor or polishing water in the fish meal and oil production process leads to a considerable reduction in the free fatty acid content of the resulting fish oil.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c492720f4e6144bb693f80bdec3f5404
https://doi.org/10.1081/jfp-100002195
https://doi.org/10.1081/jfp-100002195
Autor:
Adrianus J. de Koning
Publikováno v:
International Journal of Food Properties. 2:205-216
This review records original research done at the Fishing Industry Research Institute (FIRI) Programme on crude fish oils since 1985. This work has led to a better understanding of all the variables that determine fish oil quality. It has been shown
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::35ce9cce6a1158c6317d265e27eaf990
https://doi.org/10.1080/10942919909524605
https://doi.org/10.1080/10942919909524605
Autor:
Adrianus J. de Koning
Publikováno v:
International Journal of Food Properties. 2:79-92
Fish meals from different factories were analysed for moisture, protein, and fat content. Pre‐processing spoilage of the fish was assessed by determining total volatile basic nitrogen (TVBN), free fatty acid (FFA) and phospholipid (PL) contents of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::64063d959a2d8dd26019cca2943e8644
https://doi.org/10.1080/10942919909524591
https://doi.org/10.1080/10942919909524591
Autor:
Adrianus J. de Koning
Publikováno v:
International Journal of Food Properties. 1:255-261
A new method for measuring the efficacies of antioxidants in fish meal relative to ethoxyquin (EQ; l,2‐dihydro‐6‐ethoxy‐2,2,4‐trimethylquinoline) is described. It measures the remaining polyunsaturated fatty acids (PUFA) in meal lipids over
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::24cbe6e6185046440b6ac50c25073784
https://doi.org/10.1080/10942919809524581
https://doi.org/10.1080/10942919809524581
Autor:
Anna Alida Evans, Adrianus J De Koning
Publikováno v:
Journal of the Science of Food and Agriculture. 56:503-510
Lantern fish of the species Lampanyctodes hectoris were shown to contain phospholipids (10 g kg−1) and non-phosphorylated lipids (140 g kg−1). The phospholipid fraction consisted of phosphatidyl choline (47% of total phospholipids), phosphatidyl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bef24eec18a5eee49c3eb47eb3fde646
https://doi.org/10.1002/jsfa.2740560410
https://doi.org/10.1002/jsfa.2740560410
Autor:
Adrianus J. de Koning
Publikováno v:
Lipid - Fett. 101:184-186
In this report evidence is presented that the rapid rise in the free fatty acid (FFA) content of fish oils during storage is due to contamination of the oils by bacteria belonging to the genus Alcaligenes. Der Gehalt an freien Fettsauren im Fischol.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5e8969ffa0b181c55078c430071d1212
https://doi.org/10.1002/(sici)1521-4133(199905)101:5<184::aid-lipi184>3.0.co
https://doi.org/10.1002/(sici)1521-4133(199905)101:5<184::aid-lipi184>3.0.co
Autor:
Adrianus J De Koning, Theodora Mol
Publikováno v:
Journal of the Science of Food and Agriculture. 50:391-398
Hake mince was stored in frozen condition at −5°C, −18°C and −40°C. Samples were withdrawn periodically, and the lipids were extracted and analysed for free fatty acid and phosphorus (P) content. The free fatty acid contents were corrected f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f9fd9851a7497b33764763de0df83aef
https://doi.org/10.1002/jsfa.2740500311
https://doi.org/10.1002/jsfa.2740500311
Autor:
Adrianus J. de Koning
Publikováno v:
The Analyst. 129(4)
A simple chemical method for the determination of the glycerol moiety of triacylglycerols in lipids is described. The internal standard meso-erythritol is added and the mixture saponified in 0.5 M sodium hydroxide in methanol under reflux for 10 min.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f3d759dae5fb8a4051085dbab900c6fb
https://pubmed.ncbi.nlm.nih.gov/15042168
https://pubmed.ncbi.nlm.nih.gov/15042168