Zobrazeno 1 - 10 of 19 pro vyhledávání: '"Charles W. Deyoe"'
1
PREDICTION OF FLOUR EXTRACTION RATE IN HARD RED WINTER WHEAT USING THE SINGLE KERNEL CHARACTERIZATION+
Autor: Patricia Rayas-Duarte, Willis V. Kidd, Conrad P. Lyford, Charles W. Deyoe
Publikováno v: Journal of Food Quality. 28:279-288
Flour extraction rate is a key determinant in milling efficiency and profitability and can be useful in projecting flour output from a mill. Wheat is generally purchased based upon a small group of traditionally measured physical characteristics. Thi
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::c27db0285d2015e931cce48a0a385de8
https://doi.org/10.1111/j.1745-4557.2005.00036.x
Zobrazit plný text záznamu
2
Poured feed blocks using distillery by-products as supplements for ruminants
Autor: Paul A. Seib, Charles W. Deyoe, Keith C. Behnke, Xinsheng Zhu
Publikováno v: Journal of the Science of Food and Agriculture. 54:535-547
A technique was developed in this study for preparing solid poured feed blocks as supplements for ruminants. Blocks containing liquid condensed solubles and dried distillers grain with solubles as the base material and protein source were prepared wi
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::43ae782d3fe17d8110056b723d9c6d88
https://doi.org/10.1002/jsfa.2740540405
Zobrazit plný text záznamu
3
Modeling the Kinetics of Heat Inactivation of Trypsin Inhibitors during Steam-Infusion Cooking of Soymilk
Autor: W. H. Johnson, Charles W. Deyoe, Lawrence A. Johnson, L. E. Erickson, William J. Hoover, J. R. Schwenke
Publikováno v: Transactions of the ASAE. 23:1326-1329
THE effect of heat on trypsin inhibitor (TI) activity during steam-infusion cooking of soymilk was studied. At 154°C only 40 s process time reduced TI to the same level as conventional cooking at 99°C for 60 min. Between 99 and 154°C the kinetics
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::97797fb5a0f08c2d5f455d5eedfe4282
https://doi.org/10.13031/2013.34772
Zobrazit plný text záznamu
4
Synthesis of 6-fatty acid esters ofl-ascorbic acid
Autor: Paul A. Seib, Charles W. Deyoe, Donald W. Lillard, R. Carl Hoseney, Raymond Charles Cousins, Yun T. Liang
Publikováno v: Journal of the American Oil Chemists' Society. 54:308-312
High yields (85%) of 6-fatty acid esters ofl-ascorbic acid were obtained by reactingl-ascorbic acid (1.2 M) in 98~99% sulfuric acid for 36 hr at 20 C with 36% excess fatty acid. In concentrated sulfuric acid,l-ascorbic acid was rapidly sulfated to pr
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0699125435a3699c0954f449a0412f86
https://doi.org/10.1007/bf02672431
Zobrazit plný text záznamu
7
Chemical synthesis of several phosphoric esters of l-ascorbic acid
Autor: R. C. Hoseney, Yun T. Liang, Chen H. Lee, Paul A. Seib, Charles W. Deyoe
Publikováno v: Carbohydrate Research. 67:127-138
The 5,6-isopropylidene acetal ( 3 ) of l -ascorbate 2-phosphate ( 4 ) was produced in almost quantitative yield by the action of phosphoryl chloride at 0–5° on 5,6- O -isopropylidene- l -ascorbate ( 2 ) in alkali (pH 12–13) containing a high con
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::8eab38763848f39938db3a9f3918c525
https://doi.org/10.1016/s0008-6215(00)83736-2
Zobrazit plný text záznamu

Vyhledávací nástroje:

Upřesnit hledání

Omezení vyhledávání
Plný text Recenzováno Digitální knihovna AV ČR
Zdroje