Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Klaus-Dieter Schwenke"'
Autor:
Klaus Dieter Schwenke
Publikováno v:
Food Proteins and their Applications ISBN: 9780203755617
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b6308d222da84943af1791614e99337a
https://doi.org/10.1201/9780203755617-13
https://doi.org/10.1201/9780203755617-13
Autor:
Klaus Dieter Schwenke
Publikováno v:
Zeitschrift für Chemie. 7:91-101
Forschungsstelle fur Experimentelle Onkologie der Deutschen Akademie der Wissenschaften zu Berlin in Potsdam-Rehbrucke1
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9d8973f3884f7019453852998292c817
https://doi.org/10.1002/zfch.19670070303
https://doi.org/10.1002/zfch.19670070303
Autor:
Klaus Dieter Schwenke
Publikováno v:
Zeitschrift für Chemie. 5:322-333
Verfahren der multiplikativen Verteilung werden in zunehmendem Mase zur Losung analytischer Probleme der makromolekularen Chemie herangezogen. Durch Benutzung geeigneter Zweiphasensysteme gelang es in letzter Zeit, hochmolekulare naturliche Polymere,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7901fba226245b709661ca08adf7b843
https://doi.org/10.1002/zfch.19650050903
https://doi.org/10.1002/zfch.19650050903
Autor:
Klaus Dieter Schwenke
Publikováno v:
Nachrichten aus der Chemie. 60:1098-1100
Als Pionier der Agrikulturchemie steht Carl Sprengel heute im Schatten von Justus von Liebig. Zu Unrecht — stammen doch viele originelle Ideen und Denkansatze von Sprengel; vor allem geht die Mineralstofflehre der Pflanzenernahrung und das Minimumg
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::413ff200ea88ba860034ac41c6ff1d32
https://doi.org/10.1002/nadc.201290400
https://doi.org/10.1002/nadc.201290400
Publikováno v:
Journal of Agricultural and Food Chemistry. 46:2080-2086
The effect of progressive succinylation upon the conformation of faba bean legumin has been studied using chemical analysis, viscometry, analytical ultracentrifugation, UV and fluorescence spectroscopy, and differential scanning calorimetry (DSC). Th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::70109780a17085e0f63ddd8c8c7a83b3
https://doi.org/10.1021/jf970984k
https://doi.org/10.1021/jf970984k
Publikováno v:
Journal of the American Oil Chemists' Society. 75:83-87
The gel-forming abilities of a rapeseed protein isolate, composed of 70% globulin (cruciferin) and 30% albumin (napin), and their individual protein components, were investigated. The influence of acetylation upon the gelation properties was also stu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2f5688f9e718169c1768add17dbadf3d
https://doi.org/10.1007/s11746-998-0015-x
https://doi.org/10.1007/s11746-998-0015-x
Autor:
Jürgen Kroll, Klaus Dieter Schwenke, Albert Steinert, Manfred Kujawa, Werner Schnaak, Reinhard Lange
Publikováno v:
Journal of the Science of Food and Agriculture. 51:391-405
Functional rapeseed flours were prepared by a mild soaking process using citric acid or ammonium carbamate. This treatment was effective in lowering the content of sinapine, glucosinolates and their hydrolysis products. A post-treatment with alcohol/
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::56bfc8cb2b44f534920807a505e75e4c
https://doi.org/10.1002/jsfa.2740510311
https://doi.org/10.1002/jsfa.2740510311
Publikováno v:
European Journal of Biochemistry. 130:315-320
The 11-S globulin from sunflower seed has a radius of gyration Rs of 3.95 nm and a maximum dimension L of 11.0 nm. For the 11-S globulin from rape seed Rs and L amount to 4.1 nm and 11.2 nm, respectively. Both molecules have an almost spherical shape
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9dd7a83f074a9abef56ec20a4ad6aaca
https://doi.org/10.1111/j.1432-1033.1983.tb07154.x
https://doi.org/10.1111/j.1432-1033.1983.tb07154.x
Publikováno v:
Biochemie und Physiologie der Pflanzen. 175:653-663
Summary Sedimentation analytically and gelchromatographically homogeneous 11S globulin from sunflower seed was negatively stained with different anionic or cationic staining agents, fixed and studied electron microscopically. The globulin molecule, t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::085f05431cda8cd2fe0d6a93ce598c4d
https://doi.org/10.1016/s0015-3796(80)80019-9
https://doi.org/10.1016/s0015-3796(80)80019-9
Publikováno v:
Food / Nahrung. 30:969-974
The changes of some functional properties - solubility, emulsifying and foaming properties, heat-induced aggregation - of a native rapeseed globulin preparation after succinylation has been studied. In correspondence with the results obtained with th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::23237885c3c406e72b62d47bcc8bcca7
https://doi.org/10.1002/food.19860301002
https://doi.org/10.1002/food.19860301002