Výsledky vyhledávání - "K. van 't Riet"

Modeling the Interactions of Lactobacillus curvatus Colonies in Solid Medium: Consequences for Food Quality and Safety

Autor: Remko M. Boom, W van Breukelen, K. van 't Riet, Marcel H. Zwietering, Dirk E. Martens, P.K. Malakar

Publikováno v: Applied and Environmental Microbiology, 68(7), 3432-3441
Applied and Environmental Microbiology 68 (2002) 7

The growth process of Lactobacillus curvatus colonies was quantified by a coupled growth and diffusion equation incorporating a volumetric rate of lactic acid production. Analytical solutions were compared to numerical ones, and both were able to pre

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::95120fdb84f6c2d6d2c88fb9ba18ddf2
https://doi.org/10.1128/aem.68.7.3432-3441.2002

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Reactor Design for the Novozym 435 ® -catalysed Enantioselective Esterification of 4-methyloctanoic Acid

Autor: P.L.J. van der Weide, N.W.J.T. Heinsman, Remko M. Boom, Maurice C. R. Franssen, A. van der Padt, K. van 't Riet

Publikováno v: Biocatalysis and Biotransformation 20 (2002) 6
Biocatalysis and Biotransformation, 20(6), 429-436

The bench scale Novozym 435® catalysed esterification of 4-methyloctanoic acid with ethanol was studied at 35°C. Esterification in a batch reactor (molar ratio of 1:8 (acid:EtOH)) resulted in the isolation of the enantiomerically enriched product (

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::da473cb34f80b291596156b196eedde1
https://doi.org/10.1080/1024242021000040864

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The effect of ethanol on the kinetics of lipase-mediated enantioselective esterification of 4-methyloctanoic acid and the hydrolysis of its ethyl ester

Autor: A.V. de Groot, N.W.J.T. Heinsman, Maurice C. R. Franssen, A.M. Valente, H.G.F. Smienk, A. van der Padt, K. van 't Riet

Publikováno v: Biotechnology and Bioengineering, 76, 193-199
Biotechnology and Bioengineering 76 (2001) 3
Biotechnology and Bioengineering, 76(3), 193-199

The Novozym 435(R) catalyzed esterification and hydrolysis reactions of 4-methyloctanoic acid (ethyl ester) were investigated. In both the hydrolysis and esterification reactions, the increase of ethanol concentration led to an increase in enantiomer

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::da620622ed5684c757d84926df421220
https://doi.org/10.1002/bit.10008

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Enzymatic synthesis of oligosaccharides : Product removal during a kinetically controlled reaction

Autor: Anja E.M. Janssen, M.A. Boon, K. van 't Riet

Publikováno v: Biotechnology and Bioengineering, 70, 411-420
Biotechnology and Bioengineering 70 (2000)

In this article, the enzymatic production of oligosaccharides, which is an example of a kinetically controlled reaction, is studied. The aim is to show that the product yield can be enhanced by continuous removal of oligosaccharides from the reaction

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::76d9ad3aeb35dcd8aee3420229690c13
https://doi.org/10.1002/1097-0290(20001120)70:4<411::aid-bit6>3.0.co

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Potential effect of the membrane potting on the long-term performance during hydrolysis of edible oil

Autor: A. van der Padt, K. van 't Riet, J.J.W. Sewalt

Publikováno v: Journal of Membrane Science, 164, 79-88
Journal of Membrane Science 164 (2000)

For both the hydrolysis of vegetable oils and the esterification of glycerol and fatty acids hollow fibre membrane bioreactors are developed. In these bioreactors, hydrophilic membranes are used as immobilization carrier for the enzyme as well as pha

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8736dfe6cd01422b2aca49ea07964b8f
https://doi.org/10.1016/s0376-7388(99)00205-7

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Modelling the interactions between Lactobacillus curvatus and Enterobacter cloacae

Autor: P.K. Malakar, Dirk E. Martens, Catherine Béal, Marcel H. Zwietering, K. van 't Riet

Publikováno v: International Journal of Food Microbiology. 51:67-79

Mixed cultures of Lactobacillus curvatus and Enterobacter cloacae were chosen as a model system to quantitatively study microbial interactions involved in food spoilage and food preservation. In this paper models were developed to predict the individ

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::410590a99a2cc8a94e10fd363698302f
https://doi.org/10.1016/s0168-1605(99)00096-3

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Inactivation Kinetics Study of the Kunitz Soybean Trypsin Inhibitor and the Bowman−Birk Inhibitor

Autor: K. van 't Riet, M. Pouw, H. Gruppen, R. van den Hout

Publikováno v: Journal of Agricultural and Food Chemistry. 46:281-285

The inactivation of trypsin inhibitors (TIs) in soy flour exhibits a two-phase inactivation behavior. It is sometimes assumed that this behavior is caused by a difference in the heat stabilities of the Kunitz soybean trypsin inhibitor (KSTI) and the

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::916eb248b2a308bcd4c0999eb4a685b8
https://doi.org/10.1021/jf970506+

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Effect of blanching on structural quality of dried potato slices

Autor: G. Meerdink, K. van 't Riet, J. I. Maté, C. G. M. I. Quataert

Publikováno v: Journal of Agricultural and Food Chemistry, 46, 676-681
Journal of Agricultural and Food Chemistry 46 (1998)

Mechanical properties of potato slices were monitored during blanching, as indicators of structural changes. As expected, blanching resulted in weakening of potato structure. Gelatinization, which occurred during the first 2 min, did not promote an i

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::14977381c548aaab78e729fddbdd16f5
https://doi.org/10.1021/jf970671p

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Effect of growth parameters on the residual activity of Lactobacillus plantarum after drying

Autor: L.J.M. Linders, G. Meerdink, K. van 't Riet

Publikováno v: Journal of Applied Microbiology 82 (1997)
Journal of Applied Microbiology, 82, 683-688

In order to select optimal conditions for the production of dry and active starter cultures it is important to determine the influence of growth conditions on the residual activity of dried bacteria. The influence of medium composition, pH during gro

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ca86ff74b1be4e8ff2ede7e5c2e1bff2
https://doi.org/10.1046/j.1365-2672.1997.00183.x

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Alkaline swelling of hemp woody core chips

Autor: K. van 't Riet, B. Groot, J.E.G. van Dam, P. van der Meer, J.C. van der Kolk

Publikováno v: Journal of wood chemistry and technology 17 (1997)
Journal of wood chemistry and technology, 17, 187-208

Swelling of hemp woody core chips after alkaline (peroxide) impregnation at 70 °C, as is practised in alkaline peroxide mechanical pulping (APMP) processes is examined, in relation to pulp yield and chemical composition of the chips. In contrast to

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::87b36bb3cb85856326aaddfb120c20eb
https://doi.org/10.1080/02773819708003127

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