Zobrazeno 1 - 10
of 28
pro vyhledávání: '"G.L. Christen"'
Publikováno v:
Journal of food protection. 48(4)
The activity of purified and crude microbial proteases was measured by titration at pH 9 using an automatic pH-stat instrument. The ability of the pH-stat titration method and the trinitrobenzenesulfonic acid (TNBS) method to detect protease activity
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b051bc0bbd54af95361c9789b3d69159
https://pubmed.ncbi.nlm.nih.gov/30943605
https://pubmed.ncbi.nlm.nih.gov/30943605
Publikováno v:
Journal of Food Protection. 62:81-85
Milk containing three levels of milkfat (skim [0.5%], lowfat [2.0%], and whole [3.25%]) were heat treated at five different temperatures (59, 61, 63, 65, and 67 degrees C) using a laboratory scale, batch pasteurization method. Heated milk samples wer
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::56ade7df684855034597d4dde209ceb5
https://doi.org/10.4315/0362-028x-62.1.81
https://doi.org/10.4315/0362-028x-62.1.81
Autor:
S.E. Duncan, G.L. Christen
Publikováno v:
Journal of Dairy Science. 74:2855-2859
To evaluate the relationship between acid degree value and rancid off-flavor, milk samples were supplemented with varying concentrations of selected fatty acids. Recovery of added fatty acids into fat phase was influenced by level of supplementation
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8b986c1ef983a6cd154ea305ede50d34
https://doi.org/10.3168/jds.s0022-0302(91)78466-x
https://doi.org/10.3168/jds.s0022-0302(91)78466-x
Autor:
G.L. Christen, Robert T. Marshall
Publikováno v:
Journal of Dairy Science. 67:1680-1687
Lipase and protease were produced simultaneously by Pseudomonas fluorescens 27 in three types of broth and on a dialysis membrane resting on semisolid media. Lipase activity was high from pH 6 to 9, and protease activity was high from pH 6 to 8. Both
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c6768ddabf41486b24ec94ff95728d19
https://doi.org/10.3168/jds.s0022-0302(84)81492-7
https://doi.org/10.3168/jds.s0022-0302(84)81492-7
Autor:
G.L. Christen
Publikováno v:
Journal of Dairy Science. 70:1807-1814
A rapid means to detect the presence of protease activity in raw milk could be useful in predicting keeping ability of products made from that milk. A 30-min assay has been developed and compared with three other methods of detecting protease. Casein
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::db0fee2d2901760d15c5d61f2130f360
https://doi.org/10.3168/jds.s0022-0302(87)80218-7
https://doi.org/10.3168/jds.s0022-0302(87)80218-7
Publikováno v:
Journal of Dairy Science. 69:2769-2778
Thirty-four of 49 isolates of psychrotrophic bacteria produced extracellular lipase or protease when grown in rehydrated nonfat dry milk. The cell-free crude preparation from 50% of these had either heat-resistant lipase or protease; in 30% both enzy
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d8324bb4be6e3e4f4f5b86040b819068
https://doi.org/10.3168/jds.s0022-0302(86)80728-7
https://doi.org/10.3168/jds.s0022-0302(86)80728-7
Autor:
Joseph F. Frank, G.L. Christen
Publikováno v:
Journal of Food Protection. 48:799-802
Supplementation of milk with fluoride is one method for insuring that infants and children living in areas where water fluoridation is not practical consume adequate amounts of fluoride. The purpose of this research was to evaluate the shelf-life and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::580fffd98010c2172ccfbe9b4256d08a
https://doi.org/10.4315/0362-028x-48.9.799
https://doi.org/10.4315/0362-028x-48.9.799
Autor:
M. Senica, G.L. Christen
Publikováno v:
Journal of Food Protection. 50:744-750
Fluorescein isothiocyanate-labelled casein was evaluated as a substrate for measuring bacterial protease activity in milk. Using protease from Bacillus amyloliquefaciens , effects of substrate type, pH, temperature and enzyme concentration were deter
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::de8b4d40879b04ac05f1c87bfa23d709
https://doi.org/10.4315/0362-028x-50.9.744
https://doi.org/10.4315/0362-028x-50.9.744
Publikováno v:
Journal of Dairy Science. 68:3162-3170
The effect of extracellular protease from a Pseudomonas sp. and phospholipase C from Bacillus cereus on lipolysis of washed cream incubated at 37 and 7°C was determined. Preincubation of the washed cream with protease at pH 9.0 and 37°C increased t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0ffcb14c8ecf343172917adfbeaacaaa
https://doi.org/10.3168/jds.s0022-0302(85)81222-4
https://doi.org/10.3168/jds.s0022-0302(85)81222-4
Autor:
G.L. Christen, Robert T. Marshall
Publikováno v:
Journal of Dairy Science. 68:594-604
Pseudomonas fluorescens 27 was grown on a dialysis membrane resting on the surface of semisolid media. Thermostability of the lipase and protease between 35 and 90°C was measured in phosphate buffer, a milk salts buffer, peptone-yeast extract broth,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a04d38f012b8535c2351abb88cbf037d
https://doi.org/10.3168/jds.s0022-0302(85)80863-8
https://doi.org/10.3168/jds.s0022-0302(85)80863-8