Zobrazeno 1 - 10
of 36
pro vyhledávání: '"J. I. Gray"'
Publikováno v:
Journal of food protection. 42(3)
Use of nitrate in the manufacture of certain cheeses is sometimes questioned because of its potential involvement in formation of N-nitrosamines. Unlike cured meats, there was not much information available, until recently, regarding the presence of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::25c37b3b6fbfa92d2369b06b5838d7f6
https://pubmed.ncbi.nlm.nih.gov/30812302
https://pubmed.ncbi.nlm.nih.gov/30812302
Publikováno v:
Journal of food protection. 41(1)
Various compounds, all of which are endogenous to bacon systems, were investigated as precursors of dimethylnitrosamine. Low moisture model system studies indicated that dimethylamine and sarcosine were the major contributors to dimethylnitrosamine f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::05945ceb2af21d1aa62325c564a058b1
https://pubmed.ncbi.nlm.nih.gov/30795138
https://pubmed.ncbi.nlm.nih.gov/30795138
Publikováno v:
International Journal of Dairy Technology. 42:14-18
Direct gas-fired heating experiments were carried out during spray drying of milk using a ‘low-NOx' burner in order to minimize contamination of the drying air by the combustion products in the flue gases from the burner. The burner, model CXA (Urq
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b4cc537edd6ff2ec5744a1f792d0e7ae
https://doi.org/10.1111/j.1471-0307.1989.tb01701.x
https://doi.org/10.1111/j.1471-0307.1989.tb01701.x
Autor:
J. I. Gray, D. G. Roberts
Publikováno v:
International Journal of Food Science & Technology. 5:231-239
Summary The retention and release of volatile flavour compounds such as aldehydes, ketones, alcohols, amines and sulphides from various substrates have been studied. Activation energies of desorption were measured using a thermal balance and heats of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a4b6e0c6511fe4d67ab415014d01f006
https://doi.org/10.1111/j.1365-2621.1970.tb01562.x
https://doi.org/10.1111/j.1365-2621.1970.tb01562.x
CHEMICAL CHARACTERIZATION AND STEREOSPECIFIC ANALYSIS OF LIPIDS SYNTHESIZED BY CERTAIN YEAST STRAINS
Publikováno v:
Journal of Food Lipids. 5:299-311
Fatty acid analysis of lipids from yeast strains, Apiotrichum curvatum ATCC 10567, Cryptococcus albidus ATCC 56297, Lipomyces starkeyi ATCC 12659, and Rhodosporidium toruloides ATCC 10788, grown on whey permeate revealed palmitic, stearic, oleic and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1541ec9d4a0aed3711560507a9b818cb
https://doi.org/10.1111/j.1745-4522.1998.tb00126.x
https://doi.org/10.1111/j.1745-4522.1998.tb00126.x
Publikováno v:
Journal of Food Lipids. 5:283-297
Four yeast strains, Apiotrichum curvatum ATCC 10567, Cryptococcus albidus ATCC 56297, Lipomyces starkeyi ATCC 12659, and Rhodosporidium toruloides ATCC 10788, were grown on whey permeate in order to synthesize lipid. Lipomyces starkeyii ATCC 12659 wa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8d176f4e8dc576fc61e31d6c4607c85c
https://doi.org/10.1111/j.1745-4522.1998.tb00125.x
https://doi.org/10.1111/j.1745-4522.1998.tb00125.x
Autor:
J. I. Gray, A. M. Pearson
Publikováno v:
Flavor of Meat and Meat Products ISBN: 9781461359111
Lipid oxidation is a major deterioration reaction in foods which often results in a significant loss of quality. Oxidative deterioration of fats, oils and lipid-containing foods can result in the development of rancid off-flavours as well as the loss
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6567aa6669915c76da6fbe353c88976c
https://doi.org/10.1007/978-1-4615-2177-8_7
https://doi.org/10.1007/978-1-4615-2177-8_7
Publikováno v:
Quality Attributes and their Measurement in Meat, Poultry and Fish Products ISBN: 9781461359067
Although meat flavor per se was shown to reside in the water-soluble fraction by Crocker (1948), Bouthilet (1951a,b) and Kramlich and Pearson (1958), it was demonstrated later that the lipid fraction was the main contributor to species-specific flavo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2aaaef8fec0bd4ee928f3baefc3a802d
https://doi.org/10.1007/978-1-4615-2167-9_9
https://doi.org/10.1007/978-1-4615-2167-9_9
Publikováno v:
Professional nurse (London, England). 5(11)
Granuflex Paste and Granuflex E extend the range of indications for using Granuflex products in pressure sore therapy. These dressings enable ulcers of any degree of severity to be treated, although they perform better on sores on limbs than on sacra
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::3588ca28c21cb2bb34be79c831d7938e
https://pubmed.ncbi.nlm.nih.gov/2204069
https://pubmed.ncbi.nlm.nih.gov/2204069
Publikováno v:
Advances in food and nutrition research. 34
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::7c6ae4ebb38f62666a9167b89811bd70
https://pubmed.ncbi.nlm.nih.gov/2257114
https://pubmed.ncbi.nlm.nih.gov/2257114