Zobrazeno 1 - 10 of 32 pro vyhledávání: '"Barry A. Law"'
1
Controlled and accelerated cheese ripening: the research base for new technology
Autor: Barry A Law
Publikováno v: International Dairy Journal. 11:383-398
Research has already provided enough information on the contribution to maturation made by the major milk components when they are broken down by enzymes of rennet, milk and cheese microorganisms to control the overall intensity of flavour in most ch
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::6350cd240cb79a0fd7c8faabdbb26fcd
https://doi.org/10.1016/s0958-6946(01)00067-x
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4
Enzymes in Food Technology
Autor: Barry A. Law, Robert J. Whitehurst
Publikováno v: Enzymes in Food Technology
1. Introduction (M. van Oort). 2. GMO and Protein Engineering (X. Liu). 3. Production of Industrial Enzymes (T. Dodge). 4. Asparaginase - an enzyme for acrylamide reduction in food products (B. Kornbrust, M. A. Stringer, N. K. Lange, H.V. Hendriksen)
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::ec4afb642f3a2e1e3d03a187016b9c77
https://doi.org/10.1002/9781444309935
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6
The Influence of Biotechnological Developments on Cheese Manufacture
Autor: Francis Mulholland, Barry A. Law
Publikováno v: Biotechnology and Genetic Engineering Reviews. 9:369-410
(1991). The Influence of Biotechnological Developments on Cheese Manufacture. Biotechnology and Genetic Engineering Reviews: Vol. 9, No. 1, pp. 369-410.
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::490f14ff8858dafc6fa0f0d4ab9594ee
https://doi.org/10.1080/02648725.1991.10647885
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8
Alterations to the catalytic properties of polyphenoloxidase in detergentless microemulsions and ternary water-organic solvent mixtures
Autor: Iqbal Gill, Evgeny N. Vulfson, Barry A. Law, Igor A. Kozlov, Peter W. Goodenough, Ghulam Ahmed
Publikováno v: Biotechnology Letters. 13:91-96
The catalytic properties of mushroom polyphenoloxidase could be substantially altered by entrapment into hexane- and toluene-based microemulsions stabilized with isopropanol. The fast irreversible inactivation and drastic substrate inhibition of the
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::0d23cac0fd991747ae9c2042fedb20eb
https://doi.org/10.1007/bf01030457
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9
Enhancement of subtilisin-catalysed interesterification in organic solvents by ultrasound irradiation
Autor: Barry A. Law, Evgeni N. Vulfson, Douglas B. Sarney
Publikováno v: Enzyme and Microbial Technology. 13:123-126
The effect of ultrasound irradiation on subtilisin-catalysed interesterification of N-acetyl-phenylalanine ethyl ester in various alcohols has been studied. The pretreatment of subtilisin suspension by ultrasound led to a substantial increase of enzy
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::6498a4356053da9f6209b977179aa2ed
https://doi.org/10.1016/0141-0229(91)90166-8
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10
Elektronická kniha
Technology of Cheesemaking
Autor: Barry A. Law, Adnan Y. Tamime
Now in a fully-revised new edition, this book covers the science and technology underlying cheesemaking, as practised today in the manufacture of hard, semi-soft and soft cheeses. Emphasis is placed on the technology, and the science and technology a
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