Zobrazeno 1 - 10
of 48
pro vyhledávání: '"B. E. Brooker"'
Publikováno v:
International Journal of Food Science & Technology. 22:355-375
Summary Improved efficiency of liposome encapsulation of a cheese-ripening enzyme and increased retention of encapsulated enzyme by cheese curd are reported. The economy of enzyme usage for accelerating the rate of ripening of Cheddar cheese has been
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5b1f0fdd96395fbec2c6aedf25e7d516
https://doi.org/10.1111/j.1365-2621.1987.tb00499.x
https://doi.org/10.1111/j.1365-2621.1987.tb00499.x
Publikováno v:
Polymer Bulletin. 34:615-619
Atomic force microscopy has been used to image the bacterial polysaccharides xanthan, acetan and gellan. Images were obtained under constant force conditions in a liquid cell. Drops of dilute solutions of the polysaccharides were deposited onto fresh
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e735fe3e346191ef5a1df386a8b51263
https://doi.org/10.1007/bf00423359
https://doi.org/10.1007/bf00423359
Autor:
B. E. Brooker, J. C. Price
Publikováno v:
Journal of microscopy. 183(Pt 2)
A simple holder is described which enables the multiple sampling of food materials for freeze-fracturing in an industrial environment. The holder allows frozen samples to be transferred safely to the laboratory under liquid nitrogen for freeze-fractu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fb01f52580f6d8381f4cf7d10da9977b
https://pubmed.ncbi.nlm.nih.gov/8805830
https://pubmed.ncbi.nlm.nih.gov/8805830
Autor:
B. E. Brooker
Publikováno v:
New Physico-Chemical Techniques for the Characterization of Complex Food Systems ISBN: 9781461358961
New Physico-Chemical Techniques for the Characterization of Complex Food Systems
New Physico-Chemical Techniques for the Characterization of Complex Food Systems
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::10d7b2692047091557fbf41677b88475
https://doi.org/10.1007/978-1-4615-2145-7_2
https://doi.org/10.1007/978-1-4615-2145-7_2
Autor:
F. A. Glover, B. E. Brooker
Publikováno v:
Journal of Dairy Research. 41:89-93
SummaryConcentration of milk by reverse osmosis is severely hindered by the formation of deposits on the membrane. Electron micrographs of this deposit show a thin (11nm) continuous electron-dense layer adjacent to the membrane. An electronlucent zon
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d3379790e90a48ab49fd5be15a1e0711
https://doi.org/10.1017/s0022029900014953
https://doi.org/10.1017/s0022029900014953
Publikováno v:
Applied and Environmental Microbiology. 35:156-165
Ruminococcus flavefaciens was shown to possess a prominent glycoprotein coat, which contained rhamnose, glucose, and galactose as its principal carbohydrates. Periodate-reactive carbohydrate occurred as a surface layer of the coat. The ruminococci ad
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::155fac05fef1670b08b5b839d5be24ff
https://doi.org/10.1128/aem.35.1.156-165.1978
https://doi.org/10.1128/aem.35.1.156-165.1978
Publikováno v:
Journal of Dairy Research. 42:401-417
SummaryThe effects of infusing endotoxin and a pathogen into different quarters of the udder of the same cow on the appearance and composition of milk membrane material were studied. Milk membrane was prepared by high-speed centrifugation of skim-mil
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a17c71933f1668f7e7272f873e25845a
https://doi.org/10.1017/s0022029900015442
https://doi.org/10.1017/s0022029900015442
Publikováno v:
Journal of Texture Studies. 16:351-364
Textural attributes of Cheddar and Cheshire cheeses, falling within narrow compositional ranges, were assessed by sensory panels, and from force-compression curves generated by compression between two plates, and, for Cheddar cheese only, by penetrom
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0ff5d0ce3d52f53d23f2207413dfea32
https://doi.org/10.1111/j.1745-4603.1985.tb00702.x
https://doi.org/10.1111/j.1745-4603.1985.tb00702.x
Autor:
B E Brooker
Publikováno v:
Journal of Bacteriology. 131:288-292
When Leuconostoc mesenteroides NCDO 1875 was grown in MRS broth and fixed for electron microscopy in the presence of ruthenium red, the cell wall appeared as a triple-layered structure similar to other, gram-positive bacteria. When such logarithmic-p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b5c13d1f031eb52b94011d68b020bf1a
https://doi.org/10.1128/jb.131.1.288-292.1977
https://doi.org/10.1128/jb.131.1.288-292.1977
Publikováno v:
Journal of Dairy Research. 45:53-58
SummaryMicelles of milk heated at 95 °C for 10 min or autoclaved at 121·7 °C for 15 min were observed by electron microscopy to bear filamentous appendages, whereas micelles from raw milk had relatively smooth contours with no appendages. Experime
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6c8a5b80257cb03def283915c754cd32
https://doi.org/10.1017/s0022029900016198
https://doi.org/10.1017/s0022029900016198