Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Itamar Ben-Gera"'
Publikováno v:
International Journal of Food Science & Technology. 12:59-64
Summary The stability of carotenoids in paprika powders was studied at controlled humidity and temperatures during a period of eighty-five days. Reduction in colour intensity during storage at high temperature was rapid in powders with low (1%) moist
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5bfb0220666b7cc146cb7ca1975cc807
https://doi.org/10.1111/j.1365-2621.1977.tb00085.x
https://doi.org/10.1111/j.1365-2621.1977.tb00085.x
Publikováno v:
Journal of Food Science. 40:925-930
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9f238b474d1692aa78d3ac0fa05d2dc8
https://doi.org/10.1111/j.1365-2621.1975.tb02235.x
https://doi.org/10.1111/j.1365-2621.1975.tb02235.x
Publikováno v:
Food Chemistry. 6:323-335
Potato juice proteins were fractionated by acidification to pH 3 into acid-coagulable and acid-soluble fractions. Both fractions are heterogeneous. They differ in molecular weight, conformation in solution and composition of amino acids. The acid-coa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c635512cb452efb58c3998eac99c1b65
https://doi.org/10.1016/0308-8146(81)90005-4
https://doi.org/10.1016/0308-8146(81)90005-4
Publikováno v:
Journal of the Science of Food and Agriculture. 32:1177-1182
The recovery of proteins from potato juice by treatment with bentonite has been investigated. All proteins can be precipitated from potato juice by acidification and addition of bentonite. The acid-coagulatable protein fraction is adsorbed less by be
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d7c92ec0645fd386df036a6112afa25d
https://doi.org/10.1002/jsfa.2740321207
https://doi.org/10.1002/jsfa.2740321207
Publikováno v:
Journal of Agricultural and Food Chemistry. 28:1158-1163
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ebca66ae8efe504e57804725a71ab708
https://doi.org/10.1021/jf60232a024
https://doi.org/10.1021/jf60232a024
Publikováno v:
Journal of the Science of Food and Agriculture. 33:565-575
The structure of potato protein precipitates formed by heat treatment or acidification of potato juice was investigated by transmission electron microscopy. Precipitates formed by heat denaturation (3 min at 100°C) consist of electron-dense particle
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8ac3fe577bbd6fbc589b5c7bd66aa9db
https://doi.org/10.1002/jsfa.2740330612
https://doi.org/10.1002/jsfa.2740330612
Publikováno v:
Lipids. 15:944-948
The effect of nitric-oxide myoglobin (MbNO) on lipid oxidation was studied in linoleate and β-carotene-linoleate aqueous model systems and compared with that of metmyoglobin (MMb) and oxymyoglobin (MbO2) in short- and long-term reactions. While MMb
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1b66bfab11d52cd888f908c2102d108e
https://doi.org/10.1007/bf02534419
https://doi.org/10.1007/bf02534419
Publikováno v:
Scientia Horticulturae. 3:143-148
When paprika fruits ( Capsicum annuum L.) were allowed to dry in the sun, on the plant itself, before harvest, there was a considerable increase in the dry matter content of the subsequently harvested fruit, along with a decrease in the total fresh y
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fe217bca5551fd71d90159e7bd6b07e0
https://doi.org/10.1016/0304-4238(75)90020-5
https://doi.org/10.1016/0304-4238(75)90020-5
Autor:
Karl H. Norris, Itamar Ben-Gera
Publikováno v:
Journal of Food Science. 33:64-67
SUMMARY— The near-infrared spectral absorption properties of P-mm-thick samples of meat emulsions were measured by direct spectrophotometric techniques. The resulting spectra are interpreted in terms of absorptions from O-H and C-H stretching vibra
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cfc6000d45799ce46b18e9a640fd6ccd
https://doi.org/10.1111/j.1365-2621.1968.tb00885.x
https://doi.org/10.1111/j.1365-2621.1968.tb00885.x
Publikováno v:
Journal of Food Science. 32:642-646
SUMMARY— Firmness in fruits is sometimes evaluated as being the force necessary to attain a given deformation within the product. Since modulus of elasticity is defined as the ratio of stress to strain, it should measure resistance to force and, he
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::05881d5c9e115db5e896b6093923c6f1
https://doi.org/10.1111/j.1365-2621.1967.tb00854.x
https://doi.org/10.1111/j.1365-2621.1967.tb00854.x