Zobrazeno 1 - 10
of 40
pro vyhledávání: '"Bruce R. Stillings"'
Autor:
Knobl, George, Schuler, Francis
Publikováno v:
The Quarterly Review of Biology, 1976 Jun 01. 51(2), 360-361.
Externí odkaz:
https://www.jstor.org/stable/2823789
Autor:
Francis Schuler, George Knobl
Publikováno v:
The Quarterly Review of Biology. 51:360-361
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a2cb8e3a5a0088207dccd4cab5cef5b9
https://doi.org/10.1086/409469
https://doi.org/10.1086/409469
Autor:
Bruce R. Stillings
Publikováno v:
Nutrition Today. 29:6-13
Dr. Stillings addresses the trends in the foods available in the marketplace, the extent to which consumer concern about a healthy diet has influenced the food industry, and the impact of new products for health professionals involved in assessing nu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fbcd2770ed308cead02ef659bc92afe1
https://doi.org/10.1097/00017285-199409000-00003
https://doi.org/10.1097/00017285-199409000-00003
Autor:
Bruce R. Stillings
Publikováno v:
Critical reviews in food science and nutrition. 34(2)
The regulatory environment is one of several key factors that impact successful technological development and commercialization. The current process of developing and implementing regulations is extremely complex and does not always apply the princip
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e78beae462ec39e9924146e1df85dba3
https://pubmed.ncbi.nlm.nih.gov/8011147
https://pubmed.ncbi.nlm.nih.gov/8011147
Publikováno v:
Toxicology and Applied Pharmacology. 30:243-254
Investigations were made of the effect of 0.4% cystine, 0.6 ppm selenium, and fish protein on the toxicity and metabolism of mercury from methylmercuric chloride in male and female weanling rats. When diets with 10% protein and adequate amounts of ot
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f810a097be66e4d6333117fc66c960a6
https://doi.org/10.1016/0041-008x(74)90096-9
https://doi.org/10.1016/0041-008x(74)90096-9
Autor:
Paul M. Newberne, Bruce R. Stillings
Publikováno v:
C R C Critical Reviews in Food Technology. 4:311-335
This review examines the literature on mercury contamination in fish beginning with the man‐made incidents and its sequelae around Minamata Bay in Japan during the period 1953 to 1960. Mercury poisoning in animals in Sweden and Canada leading to di
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1434b396655e24af09fe82658b8ca9a2
https://doi.org/10.1080/10408397409527160
https://doi.org/10.1080/10408397409527160
Publikováno v:
The Journal of Nutrition. 100:293-299
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::00bf332b660617573a00e7649b507b47
https://doi.org/10.1093/jn/100.3.293
https://doi.org/10.1093/jn/100.3.293
Publikováno v:
Journal of the American Dietetic Association. 61:276-280
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::30a2d955b1a9609dea6b2348b4864737
https://doi.org/10.1016/s0002-8223(21)15243-5
https://doi.org/10.1016/s0002-8223(21)15243-5
Autor:
Bruce R. Stillings, David L. Dubrow
Publikováno v:
Journal of Food Science. 35:677-680
SUMMARY Experiments were conducted to determine the heat stability of FPC (fish protein concentrate). FPC was subjected to one of two forms of heat: (1) dry air (oven/ and (2) moist (autoclave). Temperatures of dry heat were 100°C, 120°C, or 150°C
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bb57be8b0b84a9fbcc0ae7e9dbebe781
https://doi.org/10.1111/j.1365-2621.1970.tb04843.x
https://doi.org/10.1111/j.1365-2621.1970.tb04843.x
Publikováno v:
Journal of Food Science. 36:705-707
SUMMARY A simple method was used to determine moisture adsorption isotherms of FPC (fish protein concentrate) made from whole fish (red hake and Gulf menhaden) by isopropyl alcohol extraction. The hake was ground to two particle sizes and either nons
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::658303611e7e73aa948b5096255972c8
https://doi.org/10.1111/j.1365-2621.1971.tb15166.x
https://doi.org/10.1111/j.1365-2621.1971.tb15166.x