Zobrazeno 1 - 10
of 19
pro vyhledávání: '"J. G. Leeder"'
Publikováno v:
Journal of Food Science. 45:946-952
Zooglan-115 shows Newtonian flow at a concentration of 0.2% or less, Bingham flow between 0.2 and 0.4%, and mixed flow greater than 0.4%. It was stable in the pH range 3.0–10.0. Zooglan-115 is compatible with most gum systems such as guar, locust b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4cfb9efa72677cdf8d78b3bb75d31894
https://doi.org/10.1111/j.1365-2621.1980.tb07484.x
https://doi.org/10.1111/j.1365-2621.1980.tb07484.x
Publikováno v:
Journal of Food Science. 41:494-497
As a prelude to an eventual pilot plant scale-up of the collagen-β-galaotosidase system, mass transfer, kinetic, pH and temperature profiles were completed. The diffusional studies proved useful in elucidating the role of internal and external mass
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c3f09310d552718ccdb45f6c52cade83
https://doi.org/10.1111/j.1365-2621.1976.tb00654.x
https://doi.org/10.1111/j.1365-2621.1976.tb00654.x
Publikováno v:
Journal of Food Science. 39:751-754
The enzymatic hydrolysis of lactose has been studied using β-galactosidase (Aspergillus niger) immobilized on collagen. The immobilization process employs simple and inexpensive techniques to bind the enzyme to collagen through noncovalent bond form
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2c169bd0421222d5b35a26cdaf17a349
https://doi.org/10.1111/j.1365-2621.1974.tb17971.x
https://doi.org/10.1111/j.1365-2621.1974.tb17971.x
Publikováno v:
Journal of Food Science. 42:1110-1114
A study was undertaken to determine whether the addition of methylsiloxane (silicone) to butteroil would improve the chemical and physical stability of the butteroil during actual deep fat frying conditions, and whether the storage stability of potat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1c5fae924258749193baf8f341fbab4a
https://doi.org/10.1111/j.1365-2621.1977.tb12678.x
https://doi.org/10.1111/j.1365-2621.1977.tb12678.x
Publikováno v:
Journal of Food Science. 39:338-341
Catalase was immobilized on collagen membrane. The inactivation of immobilized catalase by 0.01M and 0.1M H2O2 was reported. After the initial stage of inactivation, a stable catalatic activity as measured in a continuous flow of 0.01M H2O2 through a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::98a1f016a3e5dac86426e3dec483f109
https://doi.org/10.1111/j.1365-2621.1974.tb02889.x
https://doi.org/10.1111/j.1365-2621.1974.tb02889.x
Publikováno v:
Journal of Food Science. 40:291-296
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fdfad18fe7df64101868d63073d9322b
https://doi.org/10.1111/j.1365-2621.1975.tb02186.x
https://doi.org/10.1111/j.1365-2621.1975.tb02186.x
Autor:
Po-Min Lin, J. G. Leeder
Publikováno v:
Journal of Food Science. 39:108-111
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::724512a7c12e4c76cb6285ecc46c1ab6
https://doi.org/10.1111/j.1365-2621.1974.tb00999.x
https://doi.org/10.1111/j.1365-2621.1974.tb00999.x
Publikováno v:
Journal of Dairy Science. 49:1285-1288
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cdf2207b1d04862731e59f7975a9f2da
https://doi.org/10.3168/jds.s0022-0302(66)88074-8
https://doi.org/10.3168/jds.s0022-0302(66)88074-8
Publikováno v:
Journal of Dairy Science. 45:717-723
Summary Milk serum proteins were electrophoreticalfy fractionated, using cellulose acetate membrane as a stabilizing medium in a veronal buffer (pH 8.6, ionic strength 0.05), at 200 v for 2 hr at 25 C. The strips were stained with Ponceau S dye and a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2f334f4d5689a78570091f1fb32853cc
https://doi.org/10.3168/jds.s0022-0302(62)89477-6
https://doi.org/10.3168/jds.s0022-0302(62)89477-6
Autor:
R. Govin, J. G. Leeder
Publikováno v:
Journal of Food Science. 36:718-722
SUMMARY —Experimental results show that the level of milk solids-not-fat normally used in ice creams, alone, had sufficient emulsifying capacity to emulsify the fat present in a standard ice cream mix. The added chemical emulsifier, regardless of i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e5a14cb422db27e7444769ae18a83667
https://doi.org/10.1111/j.1365-2621.1971.tb03287.x
https://doi.org/10.1111/j.1365-2621.1971.tb03287.x