Zobrazeno 1 - 10
of 36
pro vyhledávání: '"D. A. Ledward"'
Autor:
D. A. Ledward, G. M. Hall
Publikováno v:
International Journal of Food Science & Technology. 21:45-54
Acid silages were prepared from silverbelly (Leiognathus spp.) at 30°C with 3% (w/w) of 98% formic acid. Lipid oxidation takes place actively during ensilation as demonstrated by changes in fatty acid composition, TBA value and peroxide value. Lipid
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a049bd8613a5c3ce142cd7a62705c5cf
https://doi.org/10.1111/j.1365-2621.1986.tb01928.x
https://doi.org/10.1111/j.1365-2621.1986.tb01928.x
Publikováno v:
High Pressure Research. 22:639-642
Acid phosphatase activity was measured in whole milk, skim milk, acid and rennet wheys before and after subjecting samples to high hydrostatic pressures for 10 min. Whole and skim milks exhibited a significant drop in activity following treatment at
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8865a9088621409cf1f1c5f71057329a
https://doi.org/10.1080/08957950212435
https://doi.org/10.1080/08957950212435
Autor:
D. A. Ledward
Publikováno v:
High Pressure Research. 19:1-10
The main targets for the pressure induced changes in proteins are those regions primarily stabilised by hydrophobic and electrostatic interactions, since hydrogen bonds are almost pressure insensitive. Thus pressure treated proteins may well have ver
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8a206f9046aa381bd78ea782da279c00
https://doi.org/10.1080/08957950008202528
https://doi.org/10.1080/08957950008202528
Autor:
J. J. Macfarlane, D. A. Ledward
Publikováno v:
Journal of Food Science. 36:987-989
SUMMARY –The observed curvilinear correlation between metmyoglobin formation and lipid oxidation in beef gluteus medius samples (3 mm thick) stored in polyethylene at -5°C was dependent (P < 0.001) on initial treatment, namely freeze-thawing, dela
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f4bd8e04ffcce74ef41d514b6d283351
https://doi.org/10.1111/j.1365-2621.1971.tb03327.x
https://doi.org/10.1111/j.1365-2621.1971.tb03327.x
Autor:
P. B. Cheah, D. A. Ledward
Publikováno v:
Journal of the American Oil Chemists' Society. 72:1059-1063
Rendered pork fat (0.44 water activity, Aw) was subjected to high-pressure treatment of 800 MPa for 20 min at 19°C prior to storage at 4, 25, and 50°C. In all cases, high pressure-treated samples oxidized more rapidly (had a shorter induction perio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e004584ea0a7153b2fc5c3c35a3e1498
https://doi.org/10.1007/bf02660722
https://doi.org/10.1007/bf02660722
Autor:
D A, Ledward
Publikováno v:
Meat science. 7(3)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::5ea93ed770841e16b215db948bf96cad
https://pubmed.ncbi.nlm.nih.gov/22055238
https://pubmed.ncbi.nlm.nih.gov/22055238
Autor:
D A, Ledward
Publikováno v:
Meat science. 11(4)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::d62b4560b83e90886e3265faea5691a7
https://pubmed.ncbi.nlm.nih.gov/22055003
https://pubmed.ncbi.nlm.nih.gov/22055003
Autor:
D A, Ledward
Publikováno v:
Meat science. 6(3)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::929dc09c4b2a496f75bafbb2de30d61e
https://pubmed.ncbi.nlm.nih.gov/22054868
https://pubmed.ncbi.nlm.nih.gov/22054868
Autor:
D A, Ledward
Publikováno v:
Meat science. 15(2)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::8e4c9a1014a4aa96c3686aac1569b42e
https://pubmed.ncbi.nlm.nih.gov/22056130
https://pubmed.ncbi.nlm.nih.gov/22056130
Autor:
D A, Ledward
Publikováno v:
Meat science. 26(2)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::11c517893e05d90bd3593bf7bbdacd52
https://pubmed.ncbi.nlm.nih.gov/22054848
https://pubmed.ncbi.nlm.nih.gov/22054848