Zobrazeno 1 - 10 of 12 pro vyhledávání: '"C. M. Stine"'
1
RETENTION OF SYNTHETIC PHENOLIC ANTIOXIDANTS IN MODEL FREEZE- DRIED FOOD SYSTEMS
Autor: A. W. Kirleis, C. M. Stine
Publikováno v: Journal of Food Science. 43:1457-1460
The retention of butylated hydroxyanisole (BHA), butylated hydroxy-toluene (BHT) and mono-tertiary butylhydroquinone (TBHQ) was investigated in model freeze-dried systems designed to simulate a high lipid food. Model systems initially containing 400
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::b3149bf9e985149f1895ac7f2ccda8dd
https://doi.org/10.1111/j.1365-2621.1978.tb02518.x
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2
EFFECT OF ENZYMATIC HYDROLYSIS ON SOME FUNCTIONAL PROPERTIES OF WHEY PROTEIN
Autor: C. M. Stine, C. A. Kuehler
Publikováno v: Journal of Food Science. 39:379-382
A study was undertaken to further elucidate the functional properties of whey protein with respect to foaming and emulsifying capacities and to observe the effect of enzymatic hydrolysis on these properties. Emulsion capacity decreased as proteolysis
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::b5886d194732ae0fb7b1c279f499a3ce
https://doi.org/10.1111/j.1365-2621.1974.tb02899.x
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3
A Novel Design for Medium Voltage (15-35kV) URD Cable Joints
Autor: F. J. Fitzgerald, E. Menezes, S. C. Altobell, C. M. Stine
Publikováno v: IEEE Transactions on Power Delivery. 2:308-314
A new concept in heat-shrinkable technology has been developed into a range of medium voltage URD cable joints. The new thermo-elastomeric tubing has been used in a range of cable joints for concentric and jacketed concentric neutral distribution cab
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0b01b4e4ab83d2f50724750e25b87e08
https://doi.org/10.1109/tpwrd.1987.4308109
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4
ABSORPTION OF VOLATILE METHYL KETONES BY A NATURAL MODEL SYSTEM: FREEZE-DRIED CREAM
Autor: C. M. Stine, Zenia J. Hawrysh
Publikováno v: Journal of Food Science. 38:7-10
A technique was pursued for the enrichment of a dried model system by exposure of the system to an atmosphere of volatile flavor compounds. As the exposure time was lengthened, the quantity of each of the flavor compounds absorbed by the freeze-dried
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::6da57fe182e3614dffb1832b6f603f2b
https://doi.org/10.1111/j.1365-2621.1973.tb02762.x
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5
PHYSICAL AND CHEMICAL STABILITY OF SOYBEAN OIL-FILLED MILK
Autor: C. M. Stine, A. L. Rippen, H. W. Modler
Publikováno v: Journal of Food Science. 35:302-305
SUMMARY Filled milks were formulated from fresh skimmilk, vegetable oils and emulsifiers. The filled milks were pasteurized at 170°F for 8 see, homogenized at 500/2,500 psi and cooled to 36°F. Studies on lipid oxidation and flavor score were made d
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::bece05dcac0fd554f8d26bea48128990
https://doi.org/10.1111/j.1365-2621.1970.tb12169.x
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8
Staphylococci in Colby Cheese
Autor: G. C. Walker, C. M. Stine, L. G. Harmon
Publikováno v: Journal of Dairy Science. 44:1272-1282
Summary Colby cheese was manufactured from raw milk inoculated with a coagulase-positive Staphylococcus aureus and from noninoculated raw milk obtained from cows with subclinical mastitis. Organisms were enumerated on plate count agar (PCA) and on St
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::7ed212ea149d5e89bc8de04398d65677
https://doi.org/10.3168/jds.s0022-0302(61)89878-0
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