Zobrazeno 1 - 10
of 184
pro vyhledávání: '"M.I. Gurr"'
Autor:
M.P. Rogers
Publikováno v:
FEBS Letters. (1-2):227-228
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::76377e1de335878f9b927287f48a17c1
Autor:
J.L. Harwood, M.I. Gurr
Lipids can usually be extracted easily from tissues by making use of their hydrophobic characteristics. However, such extractions yield a complex mixture of different lipid classes which have to be purified further for quantitative analysis. Moreover
Publikováno v:
International journal of food sciences and nutrition. 50(2)
In view of our preliminary findings that refined palm oil (RPOL) enhanced protein utilisation, and because of the growing importance of palm oil in human diets, two separate studies were conducted. The first study aimed to investigate the effect of t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::091aa392903412509b35faeade30a47b
https://pubmed.ncbi.nlm.nih.gov/10616647
https://pubmed.ncbi.nlm.nih.gov/10616647
Publikováno v:
The Lancet. 338:1328-1329
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ebcdbd8a0cb2ef9ff237cfbf32cd7a7e
https://doi.org/10.1016/0140-6736(91)92621-8
https://doi.org/10.1016/0140-6736(91)92621-8
Autor:
M.I. Gurr
Publikováno v:
Trends in Food Science & Technology. 7:276
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d42dd4525d90c6c9c28ef4b28cd2ae2d
https://doi.org/10.1016/0924-2244(96)81206-4
https://doi.org/10.1016/0924-2244(96)81206-4
Autor:
M.I. Gurr
Publikováno v:
Canadian Institute of Food Science and Technology Journal. 17:57-64
Although there are many varieties of cultured products worldwide, this review is concerned mainly with yoghurt, a traditional soured milk originating in South-eastern Europe and Western Asia. The Yoghurt starter consists of a mixture of Lactobacillus
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::395d7e192f411f02ba62f3d499c1a549
https://doi.org/10.1016/s0315-5463(84)72357-1
https://doi.org/10.1016/s0315-5463(84)72357-1
Autor:
M.I. Gurr
Publikováno v:
FEMS Microbiology Letters. 46:337-342
Fermented milk products are a palatable and economical source of a wide range of nutrients. The nutrient composition is similar to that in milk, but concentrations of vitamins are in general a little lower, with the possible exception of folic acid.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ea31d99b2933246cb0504b773d87c640
https://doi.org/10.1111/j.1574-6968.1987.tb02470.x
https://doi.org/10.1111/j.1574-6968.1987.tb02470.x
Autor:
M.I. Gurr
Publikováno v:
Nutrition Research. 6:877-881
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2d3994c96cbc6b8caac8857af073bc1d
https://doi.org/10.1016/s0271-5317(86)80171-3
https://doi.org/10.1016/s0271-5317(86)80171-3
Publikováno v:
Biochimica et Biophysica Acta (BBA) - Lipids and Lipid Metabolism. 280:415-421
1. 1. The ability of cis -12-octadecenoic acid to act as a substrate for the stearoyl-CoA desaturase of hen, goat, pig, mouse, rabbit, hamster, rat, the yeast Candida utilis and the alga, Chlorella vulgaris has been tested. 2. 2. Hen, goat, pig and C
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a7cf2f439ba595c52688c9bc9ff7ae07
https://doi.org/10.1016/0005-2760(72)90247-0
https://doi.org/10.1016/0005-2760(72)90247-0