Zobrazeno 1 - 10
of 11
pro vyhledávání: '"M J, Calhoun"'
Autor:
M J, Calhoun, M, Collins, M, Hasan, J I, Klein, G D, Lundberg, D H, Mulligan, R, Restuccia, C M, Sapers, R B, Schram, S, Woolhandler
Publikováno v:
Managed care (Langhorne, Pa.). 5(6)
The pros and cons of treating health care as a profit-making business got a lively airing in Boston May 16, when the Harvard School of Public Health's "Second Conference on Strategic Alliances in the Evolving Health Care Market" presented what was bi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::ef65cdf18dba1eb7c130e0df5919eed9
https://pubmed.ncbi.nlm.nih.gov/10159314
https://pubmed.ncbi.nlm.nih.gov/10159314
Publikováno v:
Journal of Food Science. 43:411-414
The principal cause of off-flavor in explosion-puffed, air-packed potato dice at 23°C is autoxidation. A butylated hydroxyanisole/butylated hydroxytoluene system applied to the dice retarded autoxidation and samples were stored successfully for 12 m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::16adea218206cc7cdfaf1b5f773ea062
https://doi.org/10.1111/j.1365-2621.1978.tb02317.x
https://doi.org/10.1111/j.1365-2621.1978.tb02317.x
Publikováno v:
Journal of the American Oil Chemists’ Society. 54:24-31
A continuous process for the production of iso-propenyl stearate from stearic acid and propyne was developed. The reaction proceeds at elevated pres-sures and temperatures (∼550 psig and 400 F, respec-tively) in about l0 min. A slower, second react
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4cdf1b7dc4f0bc027e4b2e6afab93198
https://doi.org/10.1007/bf02671368
https://doi.org/10.1007/bf02671368
Publikováno v:
Journal of Dairy Science. 51:352-355
The Keeney-Bassette method for determining hydroxymethylfurfural (HMF) content of whole milk powder was studied. The variables examined were: solids of milk, age of reagents, and method of sample preparation. Results indicate that total HMF color is
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8d6473f672471f4abb934c48c173bb1f
https://doi.org/10.3168/jds.s0022-0302(68)86989-9
https://doi.org/10.3168/jds.s0022-0302(68)86989-9
Publikováno v:
Journal of Dairy Science. 48:1585-1590
Pasteurized homogenized milk was analyzed for 2 yr for variations in the noncasein proteins. Milk was chemically fractionated into the principal noncasein fractions, and the concentration of each fraction was determined by Kjeldahl nitrogen and corre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8e1e48f39e9f701a3e49090ff6fc6f5c
https://doi.org/10.3168/jds.s0022-0302(65)88531-9
https://doi.org/10.3168/jds.s0022-0302(65)88531-9
Publikováno v:
Journal of Dairy Science. 49:346-350
Qualitative observations of continuous vacuum foam drying of whole milk indicated that dryer performance was influenced by seasonal variations in milk concentrate foaming activity. An investigation showed that the phospholipids content of whole milk
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::341723ca0a7ffc95eb7554111f3e338f
https://doi.org/10.3168/jds.s0022-0302(66)87872-4
https://doi.org/10.3168/jds.s0022-0302(66)87872-4
Publikováno v:
Journal of Food Science. 39:58-60
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b2fe2a297f9b4fd5c08447514945c880
https://doi.org/10.1111/j.1365-2621.1974.tb00987.x
https://doi.org/10.1111/j.1365-2621.1974.tb00987.x
Publikováno v:
Journal of Dairy Science. 48:602-604
ConclusionXanthine oxidase appears to function as an antioxidant, in that it is capable of repressing peroxide formation in the free fat phase of the milk lipid. Results of this work do not demonstrate the mechanism responsible for this function. Pos
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fa8412619be5ecc55ff641e58f76e8d5
https://doi.org/10.3168/jds.s0022-0302(65)88292-3
https://doi.org/10.3168/jds.s0022-0302(65)88292-3
Publikováno v:
Chemischer Informationsdienst. 8
A continuous process for the production of iso-propenyl stearate from stearic acid and propyne was developed. The reaction proceeds at elevated pres-sures and temperatures (∼550 psig and 400 F, respec-tively) in about l0 min. A slower, second react
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::95fe195e25086eebf25c61b407da85e5
https://doi.org/10.1002/chin.197724177
https://doi.org/10.1002/chin.197724177
Autor:
M J, Calhoun, E S, Dellamonica
Publikováno v:
Journal - Association of Official Analytical Chemists. 57(6)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::d388cf96a316634f7c434640a29473be
https://pubmed.ncbi.nlm.nih.gov/4430649
https://pubmed.ncbi.nlm.nih.gov/4430649