Zobrazeno 1 - 10 of 26 pro vyhledávání: '"E H, Reimerdes"'
1
Enzymatic dephosphorylation of caseins and creaming behaviour of o/w emulsions stabilized with dephosphorylated casein fractions
Autor: E. H. Reimerdes, P. Chr. Lorenzen
Publikováno v: Food / Nahrung. 36:595-599
αs- and β-casein were treated with acid or alkaline phosphatase. The dependence of the dephosphorylation on incubation time was investigated by electrophoresis and by determination of the residual phosphate content. The degree of dephosphorylation
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::74a338f4413b68d695d7fd2bc5d14f40
https://doi.org/10.1002/food.19920360611
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2
Improvements of protein functionalities e.g. from milk
Autor: E. H. Reimerdes
Publikováno v: Food Biotechnology. 4:59-68
The functional properties of food proteins can be modified by chemical, physical and biotechnological methods. While chemical modifications are problematic on toxicological grounds the other two allow the modelling of specific functional requirements
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::546fa7d8e58fdb3874118ef9f341efee
https://doi.org/10.1080/08905439009549722
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5
Die qualitative und quantitative Analyse von Kohlenhydraten in Lebensmitteln
Autor: K. D. Rothkitt, E. H. Reimerdes
Publikováno v: Fresenius' Zeitschrift für analytische Chemie. 318:220-224
Als Folge der vielschichtigen Problematik sind fast alle modernen Methoden der Kohlenhydratanalytik im Bereich der Lebensmittelchemie eingesetzt worden. Dabei kommt den chromatographischen Verfahren besondere Bedeutung zu, weil mit diesen die qualita
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::480aad83964eb219732ed9e8550c9938
https://doi.org/10.1007/bf00528584
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7
Die Messung der Emulsionsstabilität über die Cerenkov-Strahlung mit einem geringfügig modifizierten Flüssigszintillationsspektrometer
Autor: E. H. Reimerdes, A. Wiechen, P. C. Lorenzen
Publikováno v: Journal of Radioanalytical and Nuclear Chemistry Articles. 81:117-123
A method is described by which the stability of emulsions can be measured by a modified liquid scintillation counter. The Ra 226 external standard source of a commercially available equipment, fixed in the measuring position, is used for the producti
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::5541c7f75474ab8707635b1cc06c98f1
https://doi.org/10.1007/bf02132926
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10
Heat induced crosslinks in milk proteins and consequences for the milk system
Autor: H, Klostermeyer, E H, Reimerdes
Publikováno v: Advances in experimental medicine and biology.
The protein system of milk is rather unusual, there are nearly no interchain crosslinks found. Even intrachain crosslinks, especially disulfide bridges, are present only in about every fourth protein molecule. Heating causes dramatic changes in the s
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::63e61f9588983f3e3043796e7bf6d934
https://pubmed.ncbi.nlm.nih.gov/906919
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