Zobrazeno 1 - 10
of 292
pro vyhledávání: '"D.A. Ledward"'
Autor:
D.A. Ledward, David L. Hopkins
Publikováno v:
Meat Science. 132:29-34
The journal Meat Science was first published in 1976/77 and it initially comprised 4 issues per year. The first issue contained 4 papers and the first volume (4 issues) contained 27 articles, a mixture of papers and research notes. Its growth/popular
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9f71876671f9a571e97e6f92b1bb28e3
https://doi.org/10.1016/j.meatsci.2017.04.242
https://doi.org/10.1016/j.meatsci.2017.04.242
Autor:
D.A. Ledward, Ralston A. Lawrie
Publikováno v:
Journal of Chemical Technology and Biotechnology. Biotechnology. 34:223-228
The methods available for the recovery and utilisation of proteins from blood and offals are reviewed: special reference is made to the use of controlled enzymic hydrolysis. The texturisation of these proteins into meat-like analogues, by fibre spinn
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dcacf4389a691910e90c90a5ba746a06
https://doi.org/10.1002/jctb.280340312
https://doi.org/10.1002/jctb.280340312
Publikováno v:
International Journal of Food Science & Technology. 22:139-143
Summary A previously unreported exothermic transition has been observed in soya isolate following the normal endothermic transitions associated with the denaturation of the 7S and 11S globulins. The concentration dependence of the peak temperature (T
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bb98dcbe3af0c5014fb30bb17885ff4c
https://doi.org/10.1111/j.1365-2621.1987.tb00468.x
https://doi.org/10.1111/j.1365-2621.1987.tb00468.x
Publikováno v:
International Journal of Food Science & Technology. 25:66-77
Summary Indonesian mackerel (Rastrelliger kanagurta) were sun dried or salted and sun dried and stored at 30°C for up to 20 weeks in air. During processing and storage polyunsaturated fatty acids oxidized to form thiobarbituric acid (TBA) reactive s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a58aa0cab9fdd20369e49c1f5a7e0b38
https://doi.org/10.1111/j.1365-2621.1990.tb01060.x
https://doi.org/10.1111/j.1365-2621.1990.tb01060.x
Publikováno v:
International Journal of Food Science & Technology. 19:475-483
Summary When extruded under similar processing conditions, soya flour yielded a far more regular, honeycombed structure than soya isolate, though both had similar expansion ratios. At low concentrations both extrudates were almost totally soluble in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d89a1380b4021b67e41fb8c1a813a51c
https://doi.org/10.1111/j.1365-2621.1984.tb00371.x
https://doi.org/10.1111/j.1365-2621.1984.tb00371.x
Publikováno v:
International Journal of Food Science & Technology. 20:573-580
Summary The solubility of the undigested fraction (sediment) of a silage made from silverbelly (Leiognathus sp.) in sodium dodecyl sulphate, guanidine hydrochloride and 2-mercaptoethanol, alone and in combination was evaluated. The sediment was proba
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d5845a35d052ca71167aa6f369055f54
https://doi.org/10.1111/j.1365-2621.1985.tb01816.x
https://doi.org/10.1111/j.1365-2621.1985.tb01816.x
Publikováno v:
International Journal of Food Science & Technology. 20:561-572
Summary Acid silages were prepared from silverbelly (Leiognathus sp.) at 30°C with 3% (w/w) of 98% formic acid. After 14 days, total protein solubilization was 45-50%, of which 80% was TCA soluble and collagen solubilization was 42%. Centrifugation
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::46b3c28dcc16baa074dcd98eb1063d03
https://doi.org/10.1111/j.1365-2621.1985.tb01815.x
https://doi.org/10.1111/j.1365-2621.1985.tb01815.x
Publikováno v:
International Journal of Food Science & Technology. 13:329-338
Summary Bovine serum albumin (BSA) and blood plasma formed insoluble complexes with alginate, pectate and carboxymethyl cellulose (CMC) under appropriate conditions of pH. More than 90% of the BSA could be recovered by all three polysaccharides at io
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8a7459e6539c98728ad9f2c02391b5d5
https://doi.org/10.1111/j.1365-2621.1978.tb00810.x
https://doi.org/10.1111/j.1365-2621.1978.tb00810.x
Publikováno v:
International Journal of Food Science & Technology. 25:247-259
Summary Cook-chill systems are now widely used within the catering industry. The basic method has been enhanced by the use of vacuum packaging to extend shelf-life; and, it is claimed, sensory quality. This paper reviews the literature available on t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5a0887746b05f141bdb3f86e7a88dc5a
https://doi.org/10.1111/j.1365-2621.1990.tb01082.x
https://doi.org/10.1111/j.1365-2621.1990.tb01082.x
Publikováno v:
International Journal of Food Science & Technology. 22:477-483
Summary When heated at 185°C for 35 min, only soya and gluten (out of seven proteins tested) produced measurable quantities of additional water. In the presence of 2% manucol DM (an alginate rich in mannuronic acid residues), the formation of water
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cc3555e23ece22050e5d3df46be6d5f5
https://doi.org/10.1111/j.1365-2621.1987.tb00512.x
https://doi.org/10.1111/j.1365-2621.1987.tb00512.x