Zobrazeno 1 - 10
of 52
pro vyhledávání: '"C.M. Stine"'
Publikováno v:
Journal of food protection. 48(11)
Small-curd cottage cheese was packaged in polystyrene tubs and subjected to heat treatments of 37-82.2°C using .5 and 2.8 kw microwave sources. Cottage cheese was also packed in flexible pouches (laminate structure of ethylene vinyl acetate/polyviny
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::561b37c2b76381efe0731d79d445044e
https://pubmed.ncbi.nlm.nih.gov/30943650
https://pubmed.ncbi.nlm.nih.gov/30943650
Publikováno v:
Journal of food protection. 43(7)
The rubratoxins, toxic metabolites elaborated by Penicillium rubrum and Penicillium purpurogenum , have long been implicated in livestock disease. Because of this and renewed interest in these metabolites, this review was prepared. The following topi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::075ce92f9d64eff457d4b48e6de20773
https://pubmed.ncbi.nlm.nih.gov/30822959
https://pubmed.ncbi.nlm.nih.gov/30822959
Publikováno v:
Journal of food protection. 41(1)
Pasteurized concentrated skim milk containing 35 to 40% total solids was inoculated with cultures of Bacillus subtilis, Micrococcus flavus, or Escherichia coli to contain 1 × 106 organisms per g and spray-dried to determine the effect of exit air te
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c50c6885687e692c52daae354e5dfa80
https://pubmed.ncbi.nlm.nih.gov/30795135
https://pubmed.ncbi.nlm.nih.gov/30795135
Autor:
C.M. Stine
Publikováno v:
Open-File Report.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e3e50695e0a125dd8b9cce5233f4a9c7
https://doi.org/10.3133/ofr90651
https://doi.org/10.3133/ofr90651
Publikováno v:
Journal of Dairy Science. 64:1759-1771
The carbohydrase β -galactosidase is reviewed. A brief discussion of enzyme sources, isolation, purification, and assay techniques is presented. Potential commercial applications of lactose hydrolyzed products are described. Various immobilized lact
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b4007959469a8fd2e65046eca122b405
https://doi.org/10.3168/jds.s0022-0302(81)82764-6
https://doi.org/10.3168/jds.s0022-0302(81)82764-6
Publikováno v:
Journal of Dairy Science. 65:1394-1400
A simple procedure is described for determination of carbohydrates commonly in dairy products. HPX—87 carbohydrate column and refractive index detector were used to resolve lactose, glucose, and galactose in only 8min. An Aminex Microguard™ Anion
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::af0384fc443eba13b1a68cd710c26776
https://doi.org/10.3168/jds.s0022-0302(82)82360-6
https://doi.org/10.3168/jds.s0022-0302(82)82360-6
Autor:
C.M. Stine, M.L. Richmond
Publikováno v:
Journal of Dairy Science. 65:1666-1672
During the past century fluid milk has been packaged in glass, waxed and plasticized paper, blow molded polyethylene, plastic sachets, and rigid polycarbonate containers. Materials to package milk aseptically are discussed. Various packaging concerns
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b6295c2935c972226e3b390262154db3
https://doi.org/10.3168/jds.s0022-0302(82)82396-5
https://doi.org/10.3168/jds.s0022-0302(82)82396-5
Publikováno v:
Journal of Dairy Science. 57:528-534
The extracellular protease (E.C. 3.4.4.99) of Penicillium roqueforti BP-13 was isolated from concentrated cell-free extract by fractionation on Sephadex. Molecular weights of 49,000 and 45,000 daltons were established from gel filtration and gel elec
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3dec98bfb6d9b5cddeff0dfce6e734a7
https://doi.org/10.3168/jds.s0022-0302(74)84928-3
https://doi.org/10.3168/jds.s0022-0302(74)84928-3
Publikováno v:
Journal of Dairy Science. 57:523-527
The proteolytic activity of various strains of Penicillium roqueforti (ATCC 10110, ATCC 6987, Japan BP-13) was qualitatively assayed by streaking a suspension of spores on the surface of Czapek-Dox agar containing 1.0% sodium caseinate and 20mM calci
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b13360b712687cb68d1e570aa8623ced
https://doi.org/10.3168/jds.s0022-0302(74)84927-1
https://doi.org/10.3168/jds.s0022-0302(74)84927-1
Publikováno v:
Journal of Dairy Science. 70:1140-1147
An HPLC procedure was developed to separate and quantitate lactose, glucose, and galactose in low fat plain yogurt and lactose containing microbiological media. During initial heat treatment lactose in yogurt mix decreased from 7.12 to 6.6%; during i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8fd6eb1a66d16b88d9b82ff8128e729d
https://doi.org/10.3168/jds.s0022-0302(87)80124-8
https://doi.org/10.3168/jds.s0022-0302(87)80124-8