Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Brad W. Woonton"'
Autor:
Chuen Kang Gooi, Michelle L. Gee, Brad W. Woonton, Andrea J. O'Connor, Tony Budianto Bee, Mehdi Nasiri Sarvi
Publikováno v:
Chemical Engineering Journal. 235:244-251
A class of mesoporous silica material, FDU-12, was synthesized with different pore sizes and amine functionalized to determine its potential to differentially adsorb and separate dairy proteins. The adsorption behavior of the dairy proteins α-lactal
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c0c48557e76e35c54db2ef33bbab9032
https://doi.org/10.1016/j.cej.2013.09.036
https://doi.org/10.1016/j.cej.2013.09.036
Publikováno v:
Innovative Food Science & Emerging Technologies. 11:432-440
The flow behaviour of aqueous solutions of gelatin, and skim milk–gelatin mixtures treated by high-pressure processing (HPP) were investigated. HPP was carried out at 5 °C for 15 min, at 150 MPa, 300 MPa, 450 MPa and 600 MPa, and the gelatin conce
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::60285a0428ac2784a6a3859979e97de0
https://doi.org/10.1016/j.ifset.2010.01.014
https://doi.org/10.1016/j.ifset.2010.01.014
Publikováno v:
Journal of Food Composition and Analysis. 23:359-366
Bovine glycomacropeptide (GMP) is the hydrophilic C-terminal peptide produced from κ-casein during cheese-making. N -Acetylneuraminic acid (Neu N Ac) is one of the sugars associated with bovine GMP and the reported biological and functional properti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cfc022863c0d02b44e260bf80521bb4f
https://doi.org/10.1016/j.jfca.2009.12.004
https://doi.org/10.1016/j.jfca.2009.12.004
Autor:
C.M. Taylor, Brad W. Woonton
Publikováno v:
International Dairy Journal. 19:709-714
To determine the effect of heat treatment of milk on the release and carbohydrate content of glycomacropeptide (GMP), raw milk was subjected to five heat treatments of varying severity, cooled, incubated with chymosin and separated into whey and curd
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ee9efe562e3f1d0843868ac4c2da3679
https://doi.org/10.1016/j.idairyj.2009.06.010
https://doi.org/10.1016/j.idairyj.2009.06.010
Publikováno v:
Food Chemistry. 115:495-500
Mature-green (breaker-stage) tomatoes were harvested and treated daily with short bursts of UV-C, red light or sun light for up to 21 days. Control untreated tomatoes were kept in the dark for the same period. The effects of the treatments on the lev
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dd0dc87268fdd46a5d306d5821736d87
https://doi.org/10.1016/j.foodchem.2008.12.042
https://doi.org/10.1016/j.foodchem.2008.12.042
Autor:
Louise E. Bennett, Kirthi Desilva, Pankaj Maharjan, Godffrey W Smithers, Milton T.W. Hearn, Brad W. Woonton
Publikováno v:
Innovative Food Science & Emerging Technologies. 9:232-242
‘Smart’ or stimuli-responsive polymers represent new classes of materials that are currently under development. These novel polymeric materials undergo conformational rearrangement in response to small changes in their environment, such as temper
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::da8eb874d56d873b7b8fbf5f78931d5b
https://doi.org/10.1016/j.ifset.2007.03.028
https://doi.org/10.1016/j.ifset.2007.03.028
Publikováno v:
Innovative Food Science & Emerging Technologies. 9:243-248
Recently developed mesoporous silica materials are proposed as adsorbents for the separation of food bioactive molecules, due to their narrow pore size distributions and high surface area. These materials can be synthesised with a variety of porous a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::82f2649233c0755f144f6025a7cfb31a
https://doi.org/10.1016/j.ifset.2007.10.002
https://doi.org/10.1016/j.ifset.2007.10.002
Publikováno v:
Journal of the Institute of Brewing. 111:33-41
J. Inst. Brew. 111(1), 33–41, 2005 To increase brewing yield and efficiency, malts with high extract values, high enzymic activities and good modification are essential. To produce malt that meets these requirements, the barley employed must have m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c12ea737d47ad4de5d848947af1d8fc1
https://doi.org/10.1002/j.2050-0416.2005.tb00646.x
https://doi.org/10.1002/j.2050-0416.2005.tb00646.x
Publikováno v:
Journal of the Institute of Brewing. 111:388-395
J. Inst. Brew. 111(4), 388–395, 2005 Malt is produced by the controlled, but limited germination of barley. To produce good quality malt, the barley employed must be able to germinate rapidly and synchronously. Dormancy is a seed characteristic tha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5c25e2c55f0af4686a46046bea8b8f06
https://doi.org/10.1002/j.2050-0416.2005.tb00224.x
https://doi.org/10.1002/j.2050-0416.2005.tb00224.x
Publikováno v:
Advances in Dairy Ingredients
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2705c44a700f4e767d8be7023c956f28
https://doi.org/10.1002/9781118448205.ch5
https://doi.org/10.1002/9781118448205.ch5
