Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Klaas van 't Riet"'
Autor:
Albert van der Padt, Klaas van ’t Riet, Maurice C. R. Franssen, Carin G.P.H. Schroën, Nicole W.J.T. Heinsman, Remko M. Boom
Publikováno v:
Tetrahedron: Asymmetry 14 (2003)
Tetrahedron: Asymmetry, 14, 2699-2704
Tetrahedron: Asymmetry, 14, 2699-2704
In the enantioselective esterification of 4-methyloctanoic acid with ethanol by immobilised Candida antarctica lipase B (Novozym 435®), the enantiomeric excesses determined during the course of the reaction deviated strongly from the theoretical val
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fd07f789ff0553bf2756727c4703d55b
https://doi.org/10.1016/s0957-4166(03)00577-9
https://doi.org/10.1016/s0957-4166(03)00577-9
Autor:
Marcel H. Zwietering, T.F. Brocklehurst, P. D. G. Wilson, Klaas van 't Riet, P.K. Malakar, Alan R. Mackie, Remko M. Boom
Publikováno v:
Journal of the Science of Food and Agriculture 82 (2002) 14
Journal of the Science of Food and Agriculture, 82(14), 1729-1734
Journal of the Science of Food and Agriculture, 82(14), 1729-1734
Diffusion of lactic acid in a buffered gel system was investigated using fluorescent ratio imaging. The range of pH studied was from 5.5 to 3.8, which included the minimum pH of growth of Lactobacillus curvatus (4.26). Diffusion of lactic acid in thi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::53bad4e7ddb77c7551d32c25d78ca843
https://doi.org/10.1002/jsfa.1256
https://doi.org/10.1002/jsfa.1256
Publikováno v:
Colloids and Surfaces A: Physicochemical and Engineering Aspects, 163(2-3), 209-224. Elsevier
Colloids and Surfaces. A: Physicochemical and Engineering Aspects 163 (2000)
Colloids and Surfaces. A: Physicochemical and Engineering Aspects, 163, 2-3
Colloids and Surfaces. A: Physicochemical and Engineering Aspects 163 (2000)
Colloids and Surfaces. A: Physicochemical and Engineering Aspects, 163, 2-3
An increased demand for enantiopure compounds has induced a significant effort in the development of enantiomer separation technologies. The conventional path to obtain homochiral products at a preparative scale is diastereoisomer crystallization. Di
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::80249b233b7a2a651127f25da7efa957
https://doi.org/10.1016/s0927-7757(99)00308-8
https://doi.org/10.1016/s0927-7757(99)00308-8
Autor:
Hennie J. Rozie, Jaap Visser, Klaas van 't Riet, Frank M. Rombouts, Peter H.M. Koenen, Wim A.C. Somers
Publikováno v:
Enzyme and Microbial Technology. 17:56-62
The isolation and purification of α-amylase from an industrial enzyme sample is described using crosslinked starch powder as an affinity adsorbent. The process was studied with regard to the stability of the adsorbent, the stability of the enzyme, a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::902593989440dc32a2703b89ff8e056d
https://doi.org/10.1016/0141-0229(94)00049-w
https://doi.org/10.1016/0141-0229(94)00049-w
Autor:
Klaas van ’t Riet, G. Meerdink
Publikováno v:
AIChE Journal, 41, 732-736
AIChE Journal 41 (1995)
AIChE Journal 41 (1995)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::df4e12b50ace3268fab647c107862133
https://doi.org/10.1002/aic.690410331
https://doi.org/10.1002/aic.690410331
Publikováno v:
Computers & Education. 21:89-94
The results of field tests of two tutorials (BALANCE and CALCULATE) and two simulations (TEMPE and YOGURT) are reported. It is concluded that simple-structured, computer-controlled tutorials can be used effectively to support the teaching of basic pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dc2325932cfaf063f3dd53c6a4ec150b
https://doi.org/10.1016/0360-1315(93)90051-j
https://doi.org/10.1016/0360-1315(93)90051-j
Publikováno v:
Scopus-Elsevier
Journal of Food Protection 55 (1993)
Journal of Food Protection, 55, 973-979
Journal of Food Protection 55 (1993)
Journal of Food Protection, 55, 973-979
A method was developed to combine qualitative and quantitative information to predict possible growth of microorganisms in foods. The pH, water activity, temperature, and oxygen availability of foods are coupled to the growth characteristics of micro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8c09f9ec3de6d8c568260642ecfd43cb
https://doi.org/10.4315/0362-028x-55.12.973
https://doi.org/10.4315/0362-028x-55.12.973
Publikováno v:
Journal of the American Oil Chemists' Society. 68:852-856
A hybrid reactor, consisting of a stirred vessel, a hydrophilic membrane loop and a hydrophobic membrane loop, is presented for the continuous enzymatic hydrolysis of soybean oil in an emulsion. The permeates of the hydrophilic and the hydrophobic me
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::26bb2c3ce85e826266c5cbec41a0f756
https://doi.org/10.1007/bf02660601
https://doi.org/10.1007/bf02660601
Publikováno v:
Journal of the Science of Food and Agriculture, 79, 63-70
Journal of the Science of Food and Agriculture 79 (1999)
Journal of the Science of Food and Agriculture 79 (1999)
The inactivation kinetics of trypsin inhibitors (TIs) in soy flour was measured over a large range of temperatures (80–134°C) and moisture contents (0.08–0.52 g (g ds)−1). The inactivation of TIs showed a two-phase inactivation behaviour. The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fd1972169f1af7ef9f12f9e66ea3a502
https://research.wur.nl/en/publications/modelling-of-the-inactivation-kinetics-of-the-trypsin-inhibitors-
https://research.wur.nl/en/publications/modelling-of-the-inactivation-kinetics-of-the-trypsin-inhibitors-
Publikováno v:
Journal of Food Engineering, 31, 237-250
Journal of Food Engineering 31 (1997)
Journal of Food Engineering 31 (1997)
Sucrose, maltose, lactose, trehalose, glucose, fructose and sorbitol were tested for their ability to minimize the dehydration inactivation of Lactobacillus plantarum during fluidized bed drying. Desorption isotherms were measured for starch and L. p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f810ada5da9434f9f233dcf2c701a5cc
https://research.wur.nl/en/publications/carbohydrates-and-dehydration-inactivation-of-lactobacillus-plant
https://research.wur.nl/en/publications/carbohydrates-and-dehydration-inactivation-of-lactobacillus-plant