Zobrazeno 1 - 8
of 8
pro vyhledávání: '"B. L. Wedzicha"'
Autor:
A. Zeb, B. L. Wedzicha
Publikováno v:
International Journal of Food Science & Technology. 25:230-232
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ea4068715710b8be4bc1c9a6f7e047a5
https://doi.org/10.1111/j.1365-2621.1990.tb01080.x
https://doi.org/10.1111/j.1365-2621.1990.tb01080.x
Publikováno v:
Food additives and contaminants. 9(5)
The general characteristics of the reaction between sorbic acid and thiols are reviewed. Cysteine adds to the conjugated diene in position 5 to form the substituted 3-hexenoic acid. This is labile in acid solution, yielding a quantitative amount of s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bb65c21ceaa9f24b1910eb7e789f0e58
https://pubmed.ncbi.nlm.nih.gov/1298654
https://pubmed.ncbi.nlm.nih.gov/1298654
Publikováno v:
Advances in experimental medicine and biology. 289
The present state of understanding of the mechanisms by which sulfites inhibit browning reactions in food is reviewed. The difficulties of specifying the composition of sulfur(IV) oxospecies in sulfited foods arise from the existence of labile equili
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::51d3fe3b2ada8d196cffb3133d67e7cf
https://pubmed.ncbi.nlm.nih.gov/1897393
https://pubmed.ncbi.nlm.nih.gov/1897393
Autor:
J. A. Zasadzinski, P. R. Moore, J. Olsson, C. Gomez Herrera, D. W. Osborne, B. E. Rodriguez, E. W. Kaler, S. A. Simon, A. K. Murthy, O. C. Donoghue, Nai-Fu Zhou, Anilkumar Gaonkar, Amarnath Maitra, S. Lang, Y. K. Rao, Paul D. I. Fletcher, D. D. Lasic, L. Baert, J. M. Rodríguez Patino, A. D. Magid, K. Holmberg, J. M. Braughler, K. J. MillerII, C. du Reau, J. J. McIntosh, P. Seiden, F. J. Martin, Robert L. Himes, Ronald D. Neuman, A. Belic, D. G. Cornell, David I. Horsup, D. Ward, A. J. I. Ward, D. O. Shah, M. L. González Arce, R. A. Sanders, B. L. Wedzicha, A. Valea Pérez, J. de la Fuente Feria, R. Tallon, F. J. Schepers, E. S. Lutton, Zameer Shervani, P. Van der Meeren, Raju Borwankar, J. Vanderdeelen, F. Wagner, P. R. Garrett, R. G. Laughlin, J. C. Van de Pas, C. J. Buytenhek
Publikováno v:
Surfactants in Solution ISBN: 9781461367123
The fat phase of cow’s milk consists mainly of triglyceride globules surrounded by phospholipid bilayer membrane binding integral proteins. In homogenized milk and foods incorporating dairy products, the lipid/water interface may also adsorb casein
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::01d58367fa1969307de95c29b1dd27f7
https://doi.org/10.1007/978-1-4615-3836-3_52
https://doi.org/10.1007/978-1-4615-3836-3_52
Autor:
B. L. Wedzicha
Publikováno v:
Nutrition Bulletin. 9:155-164
SUMMARy Sulphur dioxide is a versatile food additive which has extensive chemical reactivity. The components of food, and biological systems in general, which may react with this additive include proteins, coenzymes and enzyme cofactors and prostheti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e06bbf3323b33ffd894d91f9c7f56eba
https://doi.org/10.1111/j.1467-3010.1984.tb01350.x
https://doi.org/10.1111/j.1467-3010.1984.tb01350.x
Autor:
R E Miles, B L Wedzicha
Publikováno v:
Journal of Physics E: Scientific Instruments. 13:406-408
The equation of state for the vibrating capacitor is solved for the case of a decaying vibration with omega RC<
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::21ea6003bbd50e7a7513412b69a0a64b
https://doi.org/10.1088/0022-3735/13/4/012
https://doi.org/10.1088/0022-3735/13/4/012
Publikováno v:
Journal of the Chemical Society A: Inorganic, Physical, Theoretical. :683
Kinetics of the reaction between dichromate and iodide in acid solution have been measured under a variety of conditions. By taking account of the equilibria present in the system we find that the initial reaction is accurately of the first order in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0b6bb3eef39a998da1945025304488f7
https://doi.org/10.1039/j19680000683
https://doi.org/10.1039/j19680000683
Publikováno v:
Journal of the Chemical Society A: Inorganic, Physical, Theoretical. :2866
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3593596a7cc6f6a33c709c0f729855d8
https://doi.org/10.1039/j19700002866
https://doi.org/10.1039/j19700002866