Zobrazeno 1 - 10
of 13
pro vyhledávání: '"M. W. Hickey"'
Publikováno v:
Separation and Purification Technology. 48:106-112
Streaming potential measurements have been used to investigate the surface characteristics of ultrafiltration membranes and to determine the interactions between the foulant (in this study, whey protein concentrate) and the membrane. The zeta potenti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4dd5910636180cc604de04e7643b307f
https://doi.org/10.1016/j.seppur.2005.07.009
https://doi.org/10.1016/j.seppur.2005.07.009
Publikováno v:
Dairy Science and Technology. 84:539-549
Mozzarella cheese was manufactured to different salt levels by a combination of dry- and brine-salting. Free oil formation was lower, apparent viscosity of melted cheese was higher, and expressible serum was lower for cheese at the higher salt levels
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3b9ba43a2436502d81a843932b5f15a3
https://doi.org/10.1051/lait:2004029
https://doi.org/10.1051/lait:2004029
Publikováno v:
International Dairy Journal. 14:809-816
Mozzarella cheese was manufactured to different salt levels by either a combination of dry- and hot-brine salting, or by cold-brine salting alone. Dry- and hot-brine salting resulted in a higher moisture content compared to cold-brine salting at equi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6af6065717882e941ba67215e04fe42a
https://doi.org/10.1016/j.idairyj.2004.02.004
https://doi.org/10.1016/j.idairyj.2004.02.004
Autor:
M W Hickey, R W Jack, K. Harmark, J Wan, J.B. Gordon, Alan J. Hillier, M J Coventry, R E Wettenhall, Barrie E. Davidson
Publikováno v:
Applied and Environmental Microbiology. 62:2897-2903
A novel peptide bacteriocin produced by the lactic acid bacterium Carnobacterium piscicola JG126 isolated from spoiled ham was purified and characterized. This bacteriocin, designated piscicolin 126, inhibited the growth of several gram-positive bact
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::afc1f980ef29d602ea2ab33d8a7848df
https://doi.org/10.1128/aem.62.8.2897-2903.1996
https://doi.org/10.1128/aem.62.8.2897-2903.1996
Publikováno v:
Journal of Applied Bacteriology. 79:671-676
Bacteriocins including brevicin 286, nisin and pediocin PO2 have been produced successfully with immobilized cells of Lactobacillus brevis VB286, Lactococcus lactis subsp. lactis and Pediococcus acidilactici PO2 respectively encapsulated in calcium a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9fdb8846b198d291f2857ae2f09ee953
https://doi.org/10.1111/j.1365-2672.1995.tb00953.x
https://doi.org/10.1111/j.1365-2672.1995.tb00953.x
Publikováno v:
Water Science and Technology. 27:149-157
It has been estimated that over 50% of whey production world wide constitutes a pollution problem to the environment. A proportion of the work carried out to make use of whey nutrients has not been commercially viable. A simple process has been devel
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bc8d100735394e2be38475ddd0a5200e
https://doi.org/10.2166/wst.1993.0036
https://doi.org/10.2166/wst.1993.0036
Publikováno v:
Scopus-Elsevier
Mozzarella cheese was manufactured from milk containing either a low (olein) or a high (stearin) melting point fraction of milk fat or anhydrous milk fat. The fat was dispersed into skim milk by homogenization at 2.6 MPa before being manufactured int
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3eebc8e2183414f7834395c3b884e209
https://pubmed.ncbi.nlm.nih.gov/12703605
https://pubmed.ncbi.nlm.nih.gov/12703605
Bacteriocins, including nisin, pediocin PO2, brevicin 286, and piscicolin 126, were extracted from fermentation media by adsorption onto Micro-Cel (a food-grade diatomite calcium silicate anticaking agent) and subsequent desorption. The optimal condi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4162a77fd1b961cf51b3fee2ed04b746
https://europepmc.org/articles/PMC167951/
https://europepmc.org/articles/PMC167951/
Autor:
S. M. W. Hickey
Publikováno v:
The RUSI Journal. 120:15-23
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8347a053b0ced4bd3af8a506bee150ca
https://doi.org/10.1080/03071847509421208
https://doi.org/10.1080/03071847509421208
Autor:
Col S. M. W. Hickey
Publikováno v:
The RUSI Journal. 121:53-62
(1976). The British Army and the Battlefield Aerial Vehicle. The Way Ahead. The RUSI Journal: Vol. 121, No. 2, pp. 53-62.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ee77e5f95e3f6152f3cfaab3db4cccf2
https://doi.org/10.1080/03071847609419264
https://doi.org/10.1080/03071847609419264