Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Judith Krzynowek"'
Publikováno v:
Journal of Agricultural and Food Chemistry. 46:4128-4137
The loss of water- and lipid-soluble antioxidants of mackerel light and dark muscle was determined as a function of time of storage on ice to provide clues as to mechanisms of oxidation and to assess the use of antioxidants to measure and predict qua
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b72b915b07400768e4427fc5e9df223d
https://doi.org/10.1021/jf980364z
https://doi.org/10.1021/jf980364z
Autor:
Stephen D. Kelleher, David Petillo, Richard S. Maney, Judith Krzynowek, Herbert O. Hultin, Tian-dong Jia
Publikováno v:
Journal of Agricultural and Food Chemistry. 44:1195-1201
Minced mackerel muscle was less stable at −20 °C than minced bluefish muscle as judged by odor evaluation but not by production of TBA-reactive substances. Minced mackerel muscle lost total glutathione faster than minced bluefish muscle at both
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c6dc21f37b2026b04472b4464fad9df8
https://doi.org/10.1021/jf950767o
https://doi.org/10.1021/jf950767o
Autor:
Laurie J Panunzio, Judith Krzynowek
Publikováno v:
Journal of AOAC INTERNATIONAL. 78:1328-1332
The practical application of previously published thin-layer chromatographic (TLC) methods to polyphosphate detection in seafood was determined. Exogenous polyphosphates are distinguishable from naturally occurring phosphates by using TLC; their dete
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f46c9456a303c5171693bd813dc37de9
https://doi.org/10.1093/jaoac/78.5.1328
https://doi.org/10.1093/jaoac/78.5.1328
Publikováno v:
Journal of Food Science. 57:63-65
Maine sardines harvested June, July, October, and November were analyzed for moisture, ash, fat, cholesterol, and fatty acids either as whole fish, raw dressed, steam precooked, and after canning in soy oil, menhaden oil, or in the liquid exuded afte
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::320b1db5f1c8160b7979877c1cbd2f0c
https://doi.org/10.1111/j.1365-2621.1992.tb05425.x
https://doi.org/10.1111/j.1365-2621.1992.tb05425.x
Publikováno v:
Journal of Food Science. 55:1743-1744
Lipid, cholesterol, and fatty acid data were determined for six species of fish caught off the coast of Massachusetts on several sampling dates. The fattier fish (>5% fat) had low calculated levels of cholesterol per gram of fat (2–14 mg/g). Howeve
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0a7543b7c548067e9b77ccffc0932504
https://doi.org/10.1111/j.1365-2621.1990.tb03614.x
https://doi.org/10.1111/j.1365-2621.1990.tb03614.x
Publikováno v:
Journal of Food Science. 54:45-48
The wide range of cholesterol values given in the literature for Loligo pealei and Illex illecebrosus is confusing to people who are designing low cholesterol diets for health purposes. These species were analyzed for proximate composition, fatty aci
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::72a1340369addf999b4246ce93a8417d
https://doi.org/10.1111/j.1365-2621.1989.tb08563.x
https://doi.org/10.1111/j.1365-2621.1989.tb08563.x
Autor:
Judith Krzynowek, Kate Wiggin
Publikováno v:
Journal of AOAC INTERNATIONAL. 66:118-122
A modification of the AOAC official method for generic identification of cooked and frozen crabmeat was investigated in an experiment in which the cooked meats of a variety of shellfish were identified. The modification, substituting agarose for poly
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::314ee8fa4f0200bc2225230e24c6ad10
https://doi.org/10.1093/jaoac/66.1.118
https://doi.org/10.1093/jaoac/66.1.118
Autor:
Judith Krzynowek, A F Laterza, J Choromanski, R Morrison, N Kariel, N F Haard, M G Allsup, B W Little, S Stiles, Kate Wiggin, Ronald C Lundstrom, P H Odense, A M Martin, J Pike, S A Braddon, C Annand, K Carter, L Wittingham, G P O’ Leary
Publikováno v:
Journal of AOAC INTERNATIONAL. 64:670-673
Ten collaborators were required to focus the ureaextracted proteins from 14 crabmeat samples. Six of the samples were knowns and were labeled as to their species. Eight samples were unidentified as to species and were labeled with letters. The 8 unkn
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::634289dd6d71aaa3193472c13ca5b18c
https://doi.org/10.1093/jaoac/64.3.670
https://doi.org/10.1093/jaoac/64.3.670
Autor:
Richard A. Greig, Judith Krzynowek
Publikováno v:
Bulletin of Environmental Contamination and Toxicology. 22:120-127
While the primary effort of the National Canners Association and Food and Drug Administration was involved with examination of the extent of the mercury problem in processed tuna, the National Marine Fisheries Service was defining the mercury levels
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a75e83b8037cb91dc003ec532d088feb
https://doi.org/10.1007/bf02026918
https://doi.org/10.1007/bf02026918
Publikováno v:
Journal of Food Science. 49:1182-1185
Minced fish flesh, as well as the intact fillet, from three species of the Gadidae family were analyzed for proximate composition, cholesterol, and calcium content. Minced fish meat produced from commercially scaled whiting had elevated levels of cal
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::68f4b600cf68bf40a180fd9ebd1b6803
https://doi.org/10.1111/j.1365-2621.1984.tb10423.x
https://doi.org/10.1111/j.1365-2621.1984.tb10423.x