Zobrazeno 1 - 10
of 67
pro vyhledávání: '"L. Novellie"'
Publikováno v:
Journal of the Science of Food and Agriculture. 18:409-415
α-amylase of sorghum malt has been purified by a combination of charcoal and heat treatment, DEAE-cellulose and calcium phosphate chromatography, and gel filtration, yielding a product with a specific activity of 10,304 units per mg nitrogen. Both i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::24b2b859c1e9eadb12b7b6dbe1ae33dc
https://doi.org/10.1002/jsfa.2740180908
https://doi.org/10.1002/jsfa.2740180908
Publikováno v:
Journal of the Science of Food and Agriculture. 2:91-94
Methods of processing hake livers whereby the protein fraction and the water-soluble nutritional factors may be recovered in addition to the oil and oil-soluble vitamins, have been examined. Methods involving (a) partial tissue digestion by papain, a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1153aef128346172714448be8ace3ed6
https://doi.org/10.1002/jsfa.2740020207
https://doi.org/10.1002/jsfa.2740020207
Autor:
L. Novellie
Publikováno v:
Journal of the Science of Food and Agriculture. 11:408-421
The α- and β-amylases produced by the germination of kaffircorn may be either soluble or insoluble depending on the variety of the kaffircorn. The insoluble amylases occur chiefly in malts from ‘birdproof’ kaffircorn and sweet sorghum. The amyl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::55b72630c875fbb1595b8a72f7386a81
https://doi.org/10.1002/jsfa.2740110713
https://doi.org/10.1002/jsfa.2740110713
Publikováno v:
Journal of the Science of Food and Agriculture. 18:415-419
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::16bd22ce6398f4ec16f13762d6bfd35a
https://doi.org/10.1002/jsfa.2740180909
https://doi.org/10.1002/jsfa.2740180909
Publikováno v:
Journal of the Science of Food and Agriculture. 4:21-24
The main sites of fat deposition in the rock lobster are the hepatopancreas and the gonads. Data on the yield and characteristics of the oils from these organs are given. The composition of the saponifiable and unsaponifiable fractions of the hepatop
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::97c1aab1a9e93d9a041adaba3cd65b8b
https://doi.org/10.1002/jsfa.2740040103
https://doi.org/10.1002/jsfa.2740040103
Autor:
L. Novellie
Publikováno v:
Journal of the Science of Food and Agriculture. 10:441-449
New and modified methods have been developed for the determination of amylases in kaffircorn malts because of their low β-amylase content and because of the presence of insoluble but active α- and β-amylases in malts made from certain varieties of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b514d6531c91c5ae7a9c66ebc6326ef4
https://doi.org/10.1002/jsfa.2740100808
https://doi.org/10.1002/jsfa.2740100808
Autor:
L. Novellie, M. B. O'Donovan
Publikováno v:
Journal of the Science of Food and Agriculture. 17:362-365
A method for determining the fusel oil content of kaffir beer, based on the A.O.A.C. method for alcoholic beverages, was developed. The average fusel oil content of kaffer beer is high, 227 ppm in comparison with European type beer (average 110 ppm).
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b4cdb2d5f410629b52e158454cff88f8
https://doi.org/10.1002/jsfa.2740170806
https://doi.org/10.1002/jsfa.2740170806
Autor:
L. Novellie
Publikováno v:
Journal of the Science of Food and Agriculture. 11:457-463
Contrary to commonly accepted views, sorghum (kaffircorn) malts have been found to contain β-amylase in considerably more than traces, 18–39% of the saccharifying activity being due to the β-amylase. The α- and β-amylases have been found to dev
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a86cdb834e69e497d7d372f61a1ef502
https://doi.org/10.1002/jsfa.2740110807
https://doi.org/10.1002/jsfa.2740110807
Autor:
L. Novellie, T. A. Dyer
Publikováno v:
Journal of the Science of Food and Agriculture. 17:449-456
Unlike barley which possesses β-amylase activity before germination, sorghum grain is devoid of this enzyme. Both α- and β-amylase are produced during the germination of sorghum and, in any particular malting trial, the ratio of the enzymes to one
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7fb730bbe906c7cf2482fd1617fcf96b
https://doi.org/10.1002/jsfa.2740171004
https://doi.org/10.1002/jsfa.2740171004
Autor:
R. J. Schütte, L. Novellie
Publikováno v:
Journal of the Science of Food and Agriculture. 12:552-559
The effect of heat, salts and acidity on pure sorghum starch and the starch in sorghum grain and malt has been studied by determining the degree to which these factors render the starch susceptible to subsequent attack by sorghum malt amylases. This
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b75074d81aef8c3f18b1e8744124928e
https://doi.org/10.1002/jsfa.2740120804
https://doi.org/10.1002/jsfa.2740120804