Zobrazeno 1 - 10
of 71
pro vyhledávání: '"Karl J Siebert"'
Autor:
Karl J. Siebert
Publikováno v:
Journal of the American Society of Brewing Chemists. 76:71-85
Autor:
Karl J. Siebert
Publikováno v:
Journal of food protection. 56(6)
A computer program that simulates the process of randomly selecting sample packages from a large lot and examining a portion of the package contents for microorganisms was developed. The program can be used to evaluate the theoretical effects on resu
Autor:
Karl J. Siebert
Publikováno v:
Journal of the American Society of Brewing Chemists. 72:79-87
Combinations of ovalbumin, iso-alpha acid, and ethanol were prepared in buffers of different pH and foamed. A response surface model of foam height was constructed (R2 = 0.876). This indicated that intermediate ethanol levels lead to the best foam, w
Publikováno v:
Journal of Glaucoma. 24:84-86
To report a novel case of acute bilateral uveal effusions, angle closure, and acute myopia induced by administration of chlorthalidone.Case report.Bilateral shallow anterior chambers, high intraocular pressure, and a myopic shift were encountered in
Publikováno v:
Journal of the American Society of Brewing Chemists. 70:163-175
Publikováno v:
Food Quality and Preference. 22:157-164
Samples of dilute HCl intended to result in mixtures with saliva with pH levels below, near and above the level of maximum protein–polyphenol interaction were presented to panelists. Significant differences in astringency were seen, but no evidence
Publikováno v:
Process Biochemistry. 44:1152-1157
Thermally hydrolyzed tilapia skin gelatin demonstrated noticeable free-radical scavenging and inhibition of lipid peroxidation. Five factors in production of retorted skin gelatin hydrolysate (RSGH) were screened using a fractional factorial design t
Autor:
Lei Nie, Karl J. Siebert
Publikováno v:
Journal of Agricultural and Food Chemistry. 57:2536-2543
A data set containing physicochemical properties and enzymatic activity measurements of aspartyl proteinases was employed for quantitative structure-property relationship (QSPR) and quantitative structure-activity relationship (QSAR) modeling based o
Publikováno v:
Chemosensory Perception. 1:147-152
Espresso coffee samples were freshly prepared with 10% sucrose, 0.0143% sucralose (equivalent in sweetness to 10% sucrose), or unsweetened, each with and without nondairy creamer. A sensory panel rated the intensities of “malty,” “caramel,”
Autor:
Juxiu Li, Karl J. Siebert
Publikováno v:
Journal of the American Society of Brewing Chemists. 66:71-79
At least two commercial instruments that perform automated turbidimetric titrations are available for determining haze-active (HA) constituents in beer. They have advantages over single-point measurements due to the interactions between beer HA polyp