Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Kerianne Higgs"'
Autor:
Skelte G. Anema, Alan Baldwin, Sarah Berry, Etske Bijl, Mike Boland, Thérèse Considine, Stephen Davis, Hilton C. Deeth, Matthew Digby, Didier Dupont, Patrick J.B. Edwards, Ashling Ellis, John Flanagan, P.F. Fox, Kelvin K.T. Goh, D.A. Goulding, Chad Harland, W. James Harper, Sheelagh A. Hewitt, Kerianne Higgs, Jeremy Hill, John W. Holland, David S. Horne, Lee M. Huffman, Thom Huppertz, Geoffrey B. Jameson, Christophe Lefèvre, Simon M. Loveday, John A. Lucey, Karensa Menzies, Paul J. Moughan, Kevin R. Nicholas, J.A. O’Mahony, Sally D. Poppitt, Debashree Roy, Anwesha Sarkar, Pierre Schuck, Julie Sharp, Paul Sheehy, Pranav K. Singh, Harjinder Singh, Russell Snell, Anges Teo, Daniel Tomé, Peter Williamson, Aiqian Ye
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::810bb4c6bcf380efecf9876d2cf1189e
https://doi.org/10.1016/b978-0-12-815251-5.09990-4
https://doi.org/10.1016/b978-0-12-815251-5.09990-4
Publikováno v:
Milk Proteins
Milk Proteins, Academic press, Elsevier, 764 p., 2020, 9780128152515. ⟨10.1016/B978-0-12-815251-5.00011-6⟩
Milk Proteins, Academic press, Elsevier, 764 p., 2020, 9780128152515. ⟨10.1016/B978-0-12-815251-5.00011-6⟩
Dehydration by spray drying is a valuable technique for water evaporation, using hot air to stabilize the majority of dairy ingredients. In view of the increased development of filtration processes, the dairy industry requires greater understanding o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a0a13c49b8ff650bd2af7519853d581e
https://hal.inrae.fr/hal-02790134
https://hal.inrae.fr/hal-02790134
Autor:
Kerianne Higgs, Grant Abernethy
Publikováno v:
Journal of Chromatography A. 1288:10-20
A method to aid in the detection of the economically driven adulteration of fresh milk with a range of small, nitrogen containing compounds, including melamine, ammeline, ammelide, cyanuric acid, allantoin, thiourea, urea, biuret, triuret, semicarbaz
Autor:
Grant Abernethy, Kerianne Higgs
Publikováno v:
Journal of Chromatography A. 1285:165-167
A rapid liquid chromatography–mass spectrometry method to detect 3-amino-1,2,4-triazine (ATZ) in milk was developed as part of a programme to set up methods for detecting the economically motivated adulteration of raw milk with nitrogen-containing
Autor:
Skelte G. Anema, S.D. Berry, Swathi Bisana, Mike J. Boland, Srikanta Chatterjee, Rod Collins, Thérèse Considine, M. Digby, M.A. Drake, Didier Dupont, Patrick J.B. Edwards, John Flanagan, P.F. Fox, Kelvin K.T. Goh, W. James Harper, Kerianne Higgs, John W. Holland, David S. Horne, Thom Huppertz, Geoffrey B. Jameson, Amit Kumar, Joly Kwek, Christophe Lefevre, Simon M. Loveday, John A. Lucey, Robin A. McGregor, K. Menzies, R.E. Miracle, Vengama Modepalli, Paul J. Moughan, Kevin R. Nicholas, J.A. O’Mahony, Hasmukh A. Patel, Sally D. Poppitt, Anwesha Sarkar, Arnab Sarkar, Pierre Schuck, Julie A. Sharp, P.A. Sheehy, Harjinder Singh, R.G. Snell, Daniel Tome, Stephen Wanyonyi, Ashalyn Watt, P. Williamson, J.M. Wright, P.C. Wynn, Aiqian Ye
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::73a06ba7b7bb4a8a03cc1184fb531dae
https://doi.org/10.1016/b978-0-12-405171-3.00025-8
https://doi.org/10.1016/b978-0-12-405171-3.00025-8
Autor:
Grant Abernethy, Kerianne Higgs
Publikováno v:
Journal of chromatography. A. 1295
A liquid chromatography–mass spectrometry method to detect semicarbazide and lactose semicarbazone in milk was developed as part of a programme to set up methods for detecting the economically motivated adulteration of raw milk with nitrogen-contai
Autor:
Kerianne Higgs, Michael J. Boland
Milk proteins undergo chemical changes, even in dried powders. This chapter reviews the changes undergone by caseins and whey proteins in milk powders and in purified protein products. Maillard compounds are of particular importance in milk powders,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::97067af361b5287faf65748f175cfc3b
https://doi.org/10.1016/b978-0-12-374039-7.00010-6
https://doi.org/10.1016/b978-0-12-374039-7.00010-6