Zobrazeno 1 - 10 of 11 pro vyhledávání: '"Jacobus P. H. Wessels"'
1
An investigation into the occurrence of the toxic amino acid gizzerosine in fish meal
Autor: Bernard J Post, Jacobus P. H. Wessels, Klaus R. Koch, Wolfram W D Wagener
Publikováno v: Journal of the Science of Food and Agriculture. 54:147-152
A method is presented whereby the toxic amino acid gizzerosine can be determined in fish meals to a lower limit of 10 mg kg -1 . Fish meal was hydrolysed with hydrochloric acid and, after concentration by freeze drying, derivatised with dansyl chlori
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::0f8099eb0f4b7466a38e3a634c6ec690
https://doi.org/10.1002/jsfa.2740540116
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2
A critical investigation of a number of different methods of lipid determination in fish meal, with particular emphasis on corrections required in these determinations
Autor: Jacobus P. H. Wessels, Adrianus J De Koning, Christine M. S. Heydenrych, Christopher J. De V. Purcell, Anna Alida Evans
Publikováno v: Journal of the Science of Food and Agriculture. 36:177-185
A critical study was made of a number of lipid extraction methods on stabilised brown fish meals and on white fish meal. By analysing the lipids it was shown that in all procedures proteinaceous material was extracted and an attempt was made to corre
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::bb6e85dbd89437c965f1bcacd48ba3c0
https://doi.org/10.1002/jsfa.2740360308
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3
Accuracy of amino acid analysis of fish meals by ion-exchange and gas chromatography
Autor: Jacobus P. H. Wessels, Eric L. Miller, June Juritz, Stuart M Barlow
Publikováno v: Journal of the Science of Food and Agriculture. 47:293-310
Variations in amino acid content of fish meals can be due to differences between meals or to analytical shortcomings. The purpose of the cooperative study reported here was to compare the accuracy of the ion-exchange (IE) and gas Chromatographic (GC)
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::756839af126ecd896a10f26ecbbab683
https://doi.org/10.1002/jsfa.2740470305
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4
Effect of heat treatment of fish meals, fines and the addition of lysine as related to gizzard erosion in chickens
Autor: Jacobus P. H. Wessels, Bernard J Post
Publikováno v: Journal of the Science of Food and Agriculture. 46:393-406
The effect was studied of certain properties of fish meal on their tendency to predispose chickens to develop gizzard lesions when used in starter diets. These properties relate to the degree of heat treatment to which the meals had been subjected, t
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::6503ee22a98c367909b937aa71023f74
https://doi.org/10.1002/jsfa.2740460403
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5
The fatty acid composition of the lipids from two species of hake
Autor: Jacobus P. H. Wessels, Andrew A. Spark
Publikováno v: Journal of the Science of Food and Agriculture. 24:1359-1370
The fatty acid composition of lipids extracted from the livers, muscle and skin of two hake species Merluccius capensis and M. paradoxus were studied. In one instance a comparison was made between the fatty acid composition of the phospholipid and tr
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0720cc35216b823d7537ee941900cecf
https://doi.org/10.1002/jsfa.2740241107
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6
Flavour studies with fish meals and with fish oil fractions in broiler diets
Autor: Roelof P. van der Merwe, Jacobus P. H. Wessels, Alison Atkinson, Johannes H. De Jongh
Publikováno v: Journal of the Science of Food and Agriculture. 24:451-461
Fish meals extracted with ethanol, benzene and/or warm water or acidified water were included in diets for broilers at 20 % levels, while in some instances certain amines, phospholipids from the fish oil extracted from fish meal (here called “resid
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::2b19c5a35a13a2193dd044e2fe18f7cb
https://doi.org/10.1002/jsfa.2740240414
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8
The Free Fatty Acid Content of Fish Oil‐An Analysis of Anchovy Lipids at Different Stages in the Manufacture of Anchovy Meal and Oil
Autor: Martha Fick, Shirley Milkovitch, Jacobus P. H. Wessels, A. J. De Koning
Publikováno v: Fette, Seifen, Anstrichmittel. 88:404-406
The quality of fish oil, as reflected by its free fatty acid (FFA) content, was studied in relation to the processing conditions of fish meal manufacture from anchovy (Engraulis capensis). Six samples of anchovy lipids were isolated from consecutive
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::10db7897ffed4cc64dde73325b0b8697
https://doi.org/10.1002/lipi.19860881009
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9
The effect of long-term storage of fish meals on the response of chickens to the amino acid supplementation of diets containing such meals
Autor: Iain MacArthur Moodie, Jacobus P. H. Wessels
Publikováno v: Journal of the science of food and agriculture. 26(5)
In three experiments fish meals of different origin and treatment were given to chickens in short-term feeding trials after varying storage periods. Diets were supplemented with amino acids in these experiments, most of which were of factorial design
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4c88173b300d639825824e5bf29c38d7
https://pubmed.ncbi.nlm.nih.gov/1160358
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