Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Donald J. Manning"'
Autor:
Beth Ann Martin, Donald J. Manning
Publikováno v:
Journal of Management. 21:65-80
The role of normative information, task difficulty and goal commitment on task performance in an assigned goal condition was investigated in a laboratory study using 209 student volunteers. The experiment was a 2 (task difficulty) by 2 (normative inf
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d49a30db6cac2c13de5eaf4521bf8831
https://doi.org/10.1177/014920639502100104
https://doi.org/10.1177/014920639502100104
Autor:
Donald J. Manning
Publikováno v:
Journal of Dairy Research. 46:523-529
SummaryMultiple regression analysis has been used to relate contributions of individual flavour components to the flavour of Cheddar cheese. Equations have been derived that relate Cheddar flavour to the headspace concentrations of 2-pentanone, metha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::978cc14a653e2b8ccf128eb656718ef6
https://doi.org/10.1017/s0022029900017544
https://doi.org/10.1017/s0022029900017544
Autor:
Donald J. Manning, Margaret L. Green
Publikováno v:
Journal of Dairy Research. 49:737-748
SUMMARYCheesemaking is initiated by specific hydrolysis of κ-casein, followed by random aggregation of casein particles to form a network. The structure of this curd determines its subsequent behaviour and the composition and texture of the cheese.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c2ca714f5598c85ee32f690469cd755d
https://doi.org/10.1017/s002202990002286x
https://doi.org/10.1017/s002202990002286x
Publikováno v:
Journal of Dairy Research. 50:527-534
SUMMARYBlocks of Cheddar cheese ranging in weight from ¾ to 44 lb were vacuum-wrapped and stored for up to 6 weeks. Panel assessment after 0, 3 and 6 weeks showed that the quality decreased, and off-flavours increased with decrease in block size. He
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cd021fda3e420f1df1af3a65c15e2d04
https://doi.org/10.1017/s0022029900032763
https://doi.org/10.1017/s0022029900032763
Autor:
Donald J. Manning, Carolyn Moore
Publikováno v:
Journal of Dairy Research. 46:539-545
SummaryA method is described for the chromatographic analysis of the headspace of hard cheese. Among the cheeses examined were 12 commercial cheeses and 12 Cheddars made in the NIRD experimental dairy. The 12 commercial cheeses were Parmesan, Caerphi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8f1087d8f2443d1981bc5031aceb0873
https://doi.org/10.1017/s0022029900017568
https://doi.org/10.1017/s0022029900017568
Autor:
Donald J. Manning
Publikováno v:
Journal of Dairy Research. 45:479-490
SummaryCheddar cheeses were pressed from a batch of curd each month over a period of 1 year to study the production of headspace volatiles and the development of flavour in ripening cheese. At 2-monthly intervals, samples taken from selected sites in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3cf1ec4865f5969c015f6e9a2cb52cc4
https://doi.org/10.1017/s0022029900016691
https://doi.org/10.1017/s0022029900016691
Autor:
Donald J. Manning, John C. Price
Publikováno v:
Journal of Dairy Research. 50:381-385
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::57044909b72e0a6d6e16261495bd50c8
https://doi.org/10.1017/s0022029900023220
https://doi.org/10.1017/s0022029900023220
Publikováno v:
Journal of Dairy Research. 45:391-403
SummaryThe effect of heat treatment of milk on low molecular weight, volatile compounds was studied in order to relate changes in the flavour of milks to changes in chemical composition. Milks were heat treated in a UHT plant for 3 or 90 s at 140 °C
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3255ade958be8fc4f0fa87b032d9374f
https://doi.org/10.1017/s0022029900016617
https://doi.org/10.1017/s0022029900016617
Publikováno v:
Journal of Dairy Research. 52:33-39
SUMMARYMilks from two groups of dairy cows grazing either white clover or ryegrass swards were compared to determine whether their acceptability in terms of flavour, composition and rennet coagulation properties was affected by these differences in t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b55ad8de4fa845cc4f9765d261e37897
https://doi.org/10.1017/s0022029900023864
https://doi.org/10.1017/s0022029900023864
Autor:
Donald J. Manning
Publikováno v:
Journal of Dairy Research. 46:531-537
SummaryPossible mechanisms for the production of volatile sulphur compounds during the ripening of Cheddar cheese have been studied. Slurries of cheese made with and without starter organisms were treated with dithiothreitol (DTT) and the chemical co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6f8197bd10219a46a19b470dc71573ef
https://doi.org/10.1017/s0022029900017556
https://doi.org/10.1017/s0022029900017556