Zobrazeno 1 - 10
of 32
pro vyhledávání: '"I. Hlynka"'
Publikováno v:
Canadian journal of research. 27(10)
Ten electrical moisture meters were tested with 159 samples of Canadian hard red spring wheat, of Grades 1, 2, 3, and 4 Northern, representing a moisture range of 11 to 17%. The two-stage vacuum oven and Brown–Duvel methods were used as bases of co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4bf387d815b65029fdc614d4c9b802dc
https://pubmed.ncbi.nlm.nih.gov/24536352
https://pubmed.ncbi.nlm.nih.gov/24536352
Publikováno v:
Journal of Dairy Science. 30:827-835
Summary Starter which has been transferred the day before is inoculated at the rate of 3 per cent into 250 ml. pasteurized whole milk and incubated at 98° F. Titrations are made at 0, 1, 2, 3, 4, and 5 hours, and, in addition, the milk cultures are
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cc97c1724b2747cad67b98d4b57d8e49
https://doi.org/10.3168/jds.s0022-0302(47)92406-5
https://doi.org/10.3168/jds.s0022-0302(47)92406-5
Publikováno v:
Journal of Dairy Science. 28:79-83
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a8a75af6da918666a34ca17e75dec752
https://doi.org/10.3168/jds.s0022-0302(45)95145-9
https://doi.org/10.3168/jds.s0022-0302(45)95145-9
Publikováno v:
Journal of Dairy Science. 24:561-565
Summary Rancid and other less defined flavors have been reproduced in cheddar cheese by the addition of commercial lipase to cheese milk. A higher flavor score was obtained in cheese to which lipase was added when higher amounts of pepsin or rennet o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::113562eb3a4a3bb23e07ada72a2490b1
https://doi.org/10.3168/jds.s0022-0302(41)95435-8
https://doi.org/10.3168/jds.s0022-0302(41)95435-8
Publikováno v:
Canadian Journal of Research. :305-309
Among the products of reduction of 4-(or 5-)nitroglyoxaline, formation of a blue pigment has been observed by various workers. The authors regard this pigment as a diglyoxalone containing the characteristic indigoid group, —CO∙C=C∙CO—. Its fo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::df5aa3940762e214c29fd31a21a4f422
https://doi.org/10.1139/cjr41b-035
https://doi.org/10.1139/cjr41b-035
Publikováno v:
Journal of Dairy Science. 25:389-392
Summary The relation between lipase activity as indicated by surface tension measurement and flavor as judged by odor was studied. The results on a total of 144 milk samples including not more than 4 samples from one cow and representing 51 individua
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::edb4077ee4776ee4bffb7c40d6deb18d
https://doi.org/10.3168/jds.s0022-0302(42)95306-2
https://doi.org/10.3168/jds.s0022-0302(42)95306-2
Publikováno v:
Journal of Dairy Science. 26:1111-1119
Summary 1.Rancid and unclean flavors have been produced in cheddar cheese experimentally. 2.Rancid and unclean flavors have been shown to be fundamentally related. 3.The activity of milk lipase is considered to be the causative factor in the developm
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3aeb7b2a4d288b85056f3b815c75de63
https://doi.org/10.3168/jds.s0022-0302(43)92814-0
https://doi.org/10.3168/jds.s0022-0302(43)92814-0
Publikováno v:
Journal of Dairy Science. 25:111-115
Summary The reversibility of oxidative inactivation of milk lipase has been studied using three oxidation-reduction systems of interest in cheddar cheese. It is concluded that cysteine can reverse the inactivation of milk lipase brought about by aera
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::844059360100246013246000538fdb89
https://doi.org/10.3168/jds.s0022-0302(42)95273-1
https://doi.org/10.3168/jds.s0022-0302(42)95273-1
Autor:
I. Hlynka, E. G. Hood
Publikováno v:
Journal of Dairy Research. 15:94-98
1. A simple method of determining the acid degree of cheese fat has been described.2. An average value of fat acidity on a series of thirty-eight samples of experimental Canadian first-grade Cheddar cheese, covering a period of about a year, has been
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ce45837803877536a583724ca78023e9
https://doi.org/10.1017/s0022029900004970
https://doi.org/10.1017/s0022029900004970
Autor:
I. Hlynka
Publikováno v:
Journal of the Science of Food and Agriculture. 6:763-767
A comparative study of the ‘Research’ Extensometer and the Brabender Extensograph has been made using three different schedules for the test samples and three types of dough holders with the Extensometer. In general, differences in the procedure
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8a45d66012c4a7eabe4a2d99f9cbd3b1
https://doi.org/10.1002/jsfa.2740061206
https://doi.org/10.1002/jsfa.2740061206