Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Jaap M Evers"'
Publikováno v:
International Dairy Journal. 91:193-199
An international Collaborative Study involving 13 laboratories evaluated the performance of a method for the analysis of intact nitrofurazone that is intended as a joint ISO|IDF international standard. The study found that the method was capable of d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bbe5b365dbbc0c3756fb7832075952f1
https://doi.org/10.1016/j.idairyj.2018.11.014
https://doi.org/10.1016/j.idairyj.2018.11.014
Determination of nitrofurazone in fluid milk and dairy powders. Part 1: An international pilot study
Autor:
Pascal Mottier, Betty W. Smythe, Robert A. Crawford, Claudia Mujahid, Jaap M Evers, Justin G. Bendall, Thomas Bessaire, Gordana Aleksic, Robert Hutchinson
Publikováno v:
International Dairy Journal. 91:185-192
An international pilot study involving five laboratories evaluated the performance of a method intended as a joint ISO|IDF international standard for the analysis of fluid milk and powdered dairy products for intact nitrofurazone down to levels of 1
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6fd4b70372e24a2f789fe6b117e4a162
https://doi.org/10.1016/j.idairyj.2018.11.013
https://doi.org/10.1016/j.idairyj.2018.11.013
Autor:
Anitra Payne, Jeffrey C. Moore, Jonathan W. DeVries, Jaap M Evers, Steven Zbylut, George W. Greene, Peter F. Scholl, Paul Wehling
Publikováno v:
International Dairy Journal. 68:46-51
Kjeldahl and Dumas crude protein measurement methodologies do not distinguish between nitrogen native to milk and nitrogen in low molecular mass, nitrogen-rich adulterants. Measuring the non-protein nitrogen (NPN) content is one possible means of clo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::44e0bd46ce65e50329c72a6c0e768a46
https://doi.org/10.1016/j.idairyj.2016.12.003
https://doi.org/10.1016/j.idairyj.2016.12.003
Publikováno v:
Journal of AOAC INTERNATIONAL. 99:26-29
Proteins are a key nutritional component of both powdered milk and infant formula types of product, and reliable methods for their determination are important for manufacturing and international trade. In this review, we distinguish between methods u
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::65278be24b65c718cb95a61bcbbff5fc
https://doi.org/10.5740/jaoacint.15-0243
https://doi.org/10.5740/jaoacint.15-0243
Autor:
Geoffrey B. Jameson, Owen J. McCarthy, Stephen E. Holroyd, Jaap M Evers, Duncan D. S. Mackenzie, Richard G. Haverkamp
Publikováno v:
International Dairy Journal. 18:1081-1089
Fluorescence microscopy studies of fat globules in milk and milk products using fat-soluble stains (Nile Blue or Nile Red) allow visualisation of the neutral fat (core) of the globules, but provide no information about the milk fat globule membrane (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::45c9c2b54b5da72bf3ee11f8c4c20911
https://doi.org/10.1016/j.idairyj.2008.06.001
https://doi.org/10.1016/j.idairyj.2008.06.001
Autor:
Jaap M Evers
Publikováno v:
International Dairy Journal. 14:747-760
Milk harvesting and subsequent milk handling and treatment effect changes to the milkfat globule membrane (MFGM) and the fat globule as a whole. These phenomena are generally termed “MFG(M) damage”. Various measurement techniques have been report
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e414eed7f4b9065963fced2b5b2fa542
https://doi.org/10.1016/j.idairyj.2004.01.006
https://doi.org/10.1016/j.idairyj.2004.01.006
Autor:
Jaap M Evers
Publikováno v:
International Dairy Journal. 14:661-674
Changes in the composition and structure of the milkfat globule membrane of bovine fat globules post secretion by the mammary secretory cell are reviewed. These changes occur while the milk is still within the mammary gland and also during and after
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b6c09e6d8933b33c92a3147a6681c34f
https://doi.org/10.1016/j.idairyj.2004.01.005
https://doi.org/10.1016/j.idairyj.2004.01.005
Publikováno v:
International Dairy Journal. 13:55-65
An international collaborative study of routine methods for the determination of moisture, solids-not-fat (SNF) and fat-by-difference (i.e. fat (g 100 g–1 product) =100−moisture (g 100 g–1 product)−SNF (g 100 g–1 product)) in butter was car
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::375bd0abd1533c9e8a408b0c773abb30
https://doi.org/10.1016/s0958-6946(02)00142-5
https://doi.org/10.1016/s0958-6946(02)00142-5
Publikováno v:
Scopus-Elsevier
A German (GE) method and a New Zealand (NZ) method for the direct determination of total fat in spreadable fats were compared in a pilot collaborative study to obtain preliminary information regarding the precision and the level of fat content determ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e06e596b6ac10115f7f7a51d4343eb60
https://doi.org/10.1002/1438-9312(200112)103:12<798::aid-ejlt798>3.0.co
https://doi.org/10.1002/1438-9312(200112)103:12<798::aid-ejlt798>3.0.co
Autor:
Robert A. Crawford, Jaap M Evers
Publikováno v:
International Dairy Journal. 11:849-853
A method for the direct determination of the total fat content in spreadable fats, including low fat and regular fat margarines, reduced fat butter, blended spreads and a sterol-fortified spread, was studied collaboratively using 12 laboratories and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d7d00d46207bc095ac99c6e43347edd0
https://doi.org/10.1016/s0958-6946(01)00145-5
https://doi.org/10.1016/s0958-6946(01)00145-5