Zobrazeno 1 - 4
of 4
pro vyhledávání: '"G. F. Amantea"'
Publikováno v:
Journal of Food Science. 59:533-543
Applying water extracts from Cheddar cheese to an octadecyl vinyl alcohol copolymer column using a reliable auto-sampling system provided highly repeatable HPLC patterns. Two batches of standard samples of mild, medium, sharp, and extra-sharp and one
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b15d9da9c1f5c6f6e9c4c6b4de2127ab
https://doi.org/10.1111/j.1365-2621.1994.tb05556.x
https://doi.org/10.1111/j.1365-2621.1994.tb05556.x
Publikováno v:
Advances in experimental medicine and biology. 367
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::d4c61a9414a85c850f8c0cd7a6cdb67c
https://pubmed.ncbi.nlm.nih.gov/7572358
https://pubmed.ncbi.nlm.nih.gov/7572358
Publikováno v:
Journal of Food Science. 51:912-918
Six defined strains of bacteriophage-insensitive Streptococcus cremoris, grown in whey-based starter media, were used over a period of 10 months to produce more than 2 million kg of Cheddar cheese on continuous cheesemaking equipment. Flavor developm
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::edf054f6418e7c417651287578b480a0
https://doi.org/10.1111/j.1365-2621.1986.tb11198.x
https://doi.org/10.1111/j.1365-2621.1986.tb11198.x
Production of Nonbitter, Desalted Milk Hydrolysate for Fortification of Soft Drinks and Fruit Juices
Publikováno v:
Journal of Food Science. 48:897-899
A simpler and less expensive process than the process of Helbig et al. (1980) for preparation of a nonbitter, desalted milk hydrolysate is presented. Skim milk was hydrolyzed with Alcalase (subtilisin Carlsberg) at 50°C in 3 hr. The resin in OH form
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7a08f52f82b904b17fafe1106e57195b
https://doi.org/10.1111/j.1365-2621.1983.tb14925.x
https://doi.org/10.1111/j.1365-2621.1983.tb14925.x