Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Edwin A. Catalano"'
Publikováno v:
Journal of Applied Polymer Science. 48:1475-1484
Thermoanalytical characteristics of chemically treated cotton fabric often appear similar to those of untreated cotton. The overwhelming amount of cotton cellulose versus the small quantities of finishing chemicals present can mask many features cont
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::14fe1bc1295e3d3b80952b9837bec3de
https://doi.org/10.1002/app.1993.070480816
https://doi.org/10.1002/app.1993.070480816
Autor:
Nancy M. Morris, Edwin A. Catalano
Publikováno v:
Textile Research Journal. 60:421-426
Endotoxins present on cotton and released during carding have been implicated as a cause of byssinosis, a lung dysfunction found in some textile mill workers. The endotoxin content of cotton lints and dusts is frequently determined by the Limulus amo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::63e2d68b7eec861b845a8c4b0b8965d1
https://doi.org/10.1177/004051759006000708
https://doi.org/10.1177/004051759006000708
Publikováno v:
British journal of industrial medicine. 48(1)
Byssinosis, a lung disease that can affect cotton mill workers, may be caused in part by lipopolysaccharides (LPS) from Gram negative bacteria. In vitro, LPS complexes with sheep lung surfactant (SLS). To determine whether LPS in extracts of cotton d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3109542c9575ac6902e0e78750517bb2
https://pubmed.ncbi.nlm.nih.gov/1993159
https://pubmed.ncbi.nlm.nih.gov/1993159
Publikováno v:
Journal of Agricultural and Food Chemistry. 31:34-38
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1c35fb2c2b9e05656ef608376a0a5568
https://doi.org/10.1021/jf00115a009
https://doi.org/10.1021/jf00115a009
Publikováno v:
AIHAJ. 49:81-88
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6ce4aa5b57600b5ab239b1fb3479d7ab
https://doi.org/10.1202/0002-8894(1988)049<0081:aaamoe>2.0.co
https://doi.org/10.1202/0002-8894(1988)049<0081:aaamoe>2.0.co
Autor:
Harold J. Deobald, Edwin A. Catalano, Noelie R. Bertoniere, Vera C. Hasling, Taylor A. McLEMORE
Publikováno v:
Journal of Food Science. 31:574-582
SUMMARY Freshly harvested uncured sweetpotatoes were successfully processed into precooked dehydrated sweetpotato flakes by the controlled addition of amylolytic enzymes to the cooked puree prior to drying. The enzyme concentration required decreased
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9b79af6e988c2d9a35a4f8380fca70cb
https://doi.org/10.1111/j.1365-2621.1966.tb01907.x
https://doi.org/10.1111/j.1365-2621.1966.tb01907.x
Publikováno v:
Journal of Agricultural and Food Chemistry. 25:94-96
A simple and efficient procedure is described for the quantitative determination of ipomeamarone in sweet potato products. The method is rapid and sensitive to 1 ppm. Sweet potato shreds or mash are comminuted and extracted in a blender with a mixtur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1a564f071fc5647a56a8b2e73688b341
https://doi.org/10.1021/jf60209a041
https://doi.org/10.1021/jf60209a041
Publikováno v:
Journal of Food Science. 36:413-415
SUMMARY— Analyses for sugars and α-amylase were performed during 65 days’ storage on five shipments of Goldrush and Centennial sweetpotatoes. Since shipments were harvested at 2 wk intervals, each represented the conditions existing at harvest t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::99839a4a07bbae9e94326fd45e0d71b3
https://doi.org/10.1111/j.1365-2621.1971.tb06376.x
https://doi.org/10.1111/j.1365-2621.1971.tb06376.x
Publikováno v:
Journal of Food Science. 38:338-339
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::341e630c0b25317587c9a7086dff00f1
https://doi.org/10.1111/j.1365-2621.1973.tb01420.x
https://doi.org/10.1111/j.1365-2621.1973.tb01420.x