Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Marc Christiaan Laus"'
Publikováno v:
Food Analytical Methods. 10:845-853
Glycoalkaloids in potato-derived products result in bitter taste and potentially toxic effects at high intakes. Generally, extraction of glycoalkaloids prior to HPLC analysis is carried out by dilute acetic acid. For most potato-derived extracts incl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a02bb88435bf78edc35c343a08c9e84a
https://doi.org/10.1007/s12161-016-0631-2
https://doi.org/10.1007/s12161-016-0631-2
Autor:
Nathalie Creusot, Harry Gruppen, Marc Christiaan Laus, Peter A. Wierenga, Marco L. F. Giuseppin
Publikováno v:
Journal of the Science of Food and Agriculture 91 (2011) 2
Journal of the Science of Food and Agriculture, 91(2), 253-261
Journal of the Science of Food and Agriculture, 91(2), 253-261
BACKGROUND: The thermal unfolding and rheological properties of patatin gels were compared with those of commonly used proteins (ß-lactoglobulin, ovalbumin, glycinin). RESULTS: A significant difference between these proteins was observed in both the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e328e17c139fe161f7e287891b792c51
