Zobrazeno 1 - 10
of 30
pro vyhledávání: '"Dick H. Kleyn"'
Autor:
Dick H. Kleyn, Raivo Karmas
Publikováno v:
Journal of Dairy Science. 73:584-589
The activity of alkaline phosphatase is used in the dairy industry to determine the efficiency of the pasteurization process, because this enzyme is inactivated by heat treatment. Experimental and commercial butters were analyzed for alkaline phospha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f110c5054e91e9ed048fb6baecfc21c6
https://doi.org/10.3168/jds.s0022-0302(90)78706-1
https://doi.org/10.3168/jds.s0022-0302(90)78706-1
Autor:
J R Trout, Dick H. Kleyn
Publikováno v:
Journal of AOAC INTERNATIONAL. 67:637-640
Collaborators in 8 dairy and food industry laboratories performed one lactose determination on each of 8 unknown samples of milk, lowfat milk, or skim milk, as 3 pairs of blind duplicates. Two known samples were provided to gain experience prior to a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9611933a1b19c21853ae2e1ddc3f9eb8
https://doi.org/10.1093/jaoac/67.3.637
https://doi.org/10.1093/jaoac/67.3.637
Publikováno v:
Journal of Food Science. 39:751-754
The enzymatic hydrolysis of lactose has been studied using β-galactosidase (Aspergillus niger) immobilized on collagen. The immobilization process employs simple and inexpensive techniques to bind the enzyme to collagen through noncovalent bond form
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2c169bd0421222d5b35a26cdaf17a349
https://doi.org/10.1111/j.1365-2621.1974.tb17971.x
https://doi.org/10.1111/j.1365-2621.1974.tb17971.x
Protein estimation in sesame seed and rapeseed flours and meals by a modified udy dye binding method
Publikováno v:
Journal of the American Oil Chemists’ Society. 53:555-558
The Udy standard dye binding method (shaker mixing) employing Acid Orange 12 was improved through a series of single-factor experiments designed to approximate the optimum combination of sample size, mixing period, particle size, drying conditions, s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::14ecf42d61dadc0f9b7d1a50cbaae41e
https://doi.org/10.1007/bf02586307
https://doi.org/10.1007/bf02586307
Autor:
Dick H. Kleyn, Kevin M. Addesso
Publikováno v:
Journal of Food Science. 51:1467-1470
Acceptable “ice cream” products possessing reduced sodium content were developed. Demineralized whey and demineralized whey protein concentrate were used individually and in various combinations to replace 15, 25, 50, 75, and 100% of the serum so
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b3c04af4881b32c149cef9eab26b6671
https://doi.org/10.1111/j.1365-2621.1986.tb13836.x
https://doi.org/10.1111/j.1365-2621.1986.tb13836.x
Autor:
Dick H. Kleyn, E.R. Goodenough
Publikováno v:
Journal of Dairy Science. 59:601-606
Laboratory rats were fed experimental diets including yogurt, pasteurized yogurt, and simulated yogurt with sucrose or lactose for 7 days followed by a single experimental meal of yogurt, pasteurized yogurt, or simulated yogurt. Assays of blood galac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f3d00451de0fddd6e669bda8087f6259
https://doi.org/10.3168/jds.s0022-0302(76)84247-6
https://doi.org/10.3168/jds.s0022-0302(76)84247-6
Publikováno v:
Journal of Dairy Science. 62:1032-1036
Objectives were to determine a) the uniformity in composition and consistency within and among seven brands of plain yogurts, b) the influence of composition upon consistency, c) the effect of storage time upon consistency, and d) correlation of obje
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c6c682d107a65a41bb96f78ec0952d04
https://doi.org/10.3168/jds.s0022-0302(79)83368-8
https://doi.org/10.3168/jds.s0022-0302(79)83368-8
Publikováno v:
Journal of Dairy Science. 64:2175-2184
Samples of colostrum and milk were obtained from 27 Dorset ewes. Colostrum obtained within 24h after lambing contained: protein 10.1%, fat 10.4%, lactose 2.9%, ash .9%, total solids 25.4%, and energy 1683 cal/g. The average composition of milk for la
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::28a54c199ae6748fa8d41fefdb7099a3
https://doi.org/10.3168/jds.s0022-0302(81)82826-3
https://doi.org/10.3168/jds.s0022-0302(81)82826-3
Autor:
Dick H. Kleyn, M.E. Morgan, Earl G. Hammond, W.J. Harper, Walter L. Dunkley, D.D. Deane, R.A. Scanlan, W.F. Shipe, J.H. Nelson, R. Bassette
Publikováno v:
Journal of Dairy Science. 61:855-869
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d965d926ec3d552e5625be3078a767e7
https://doi.org/10.3168/jds.s0022-0302(78)83662-5
https://doi.org/10.3168/jds.s0022-0302(78)83662-5
Publikováno v:
Journal of Food Science. 40:291-296
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fdfad18fe7df64101868d63073d9322b
https://doi.org/10.1111/j.1365-2621.1975.tb02186.x
https://doi.org/10.1111/j.1365-2621.1975.tb02186.x