Zobrazeno 1 - 10 of 78 pro vyhledávání: '"Mark R. Etzel"'
1
Akademický článek
Kinetics of Whey Protein Glycation Using Dextran and the Dry-Heating Method
Autor: Na Li, Abhiram Arunkumar, Mark R. Etzel
Publikováno v: Foods, Vol 8, Iss 11, p 528 (2019)
Glycation of proteins by polysaccharides via the Maillard reaction improves the functional properties of proteins in foods, such as solubility, heat stability, emulsification, foaming, and gelation. Glycation is achieved by either the dry heating or
Externí odkaz: https://doaj.org/article/44654b0789e148a6be7ce32bfe890e81
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2
Akademický článek
Fractionation of Glycomacropeptide from Whey Using Positively Charged Ultrafiltration Membranes
Autor: Abhiram Arunkumar, Mark R. Etzel
Publikováno v: Foods, Vol 7, Iss 10, p 166 (2018)
Fractionation of the bovine glycomacropeptide (GMP) from the other proteins in cheese whey was examined using ultrafiltration membranes surface modified to contain positively charged polymer brushes made of polyhexamethylene biguanide. By placing a s
Externí odkaz: https://doaj.org/article/18beed6b633f44068e23996ca2252ce9
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3
Akademický článek
Milk Protein Concentration Using Negatively Charged Ultrafiltration Membranes
Autor: Abhiram Arunkumar, Mark R. Etzel
Publikováno v: Foods, Vol 7, Iss 9, p 134 (2018)
In this work, milk protein concentrate (MPC) was made using wide-pore negatively charged ultrafiltration membranes. The charged membranes were used for a six-fold volume concentration of skim milk and subsequent diafiltration to mimic the industrial
Externí odkaz: https://doaj.org/article/143e0154640e402db0fcada15c4efacc
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4
Affinity-free enrichment and mass spectrometry analysis of the ovarian cancer biomarker CA125 (MUC16) from patient-derived ascites
Autor: Roberta Fritz-Klaus, Mark R. Etzel, Rebecca J. Whelan, Saahil Javeri, Manish S. Patankar, Niharika Patankar, Naviya Schuster-Little
Publikováno v: Analyst
Developing a mass spectrometry-based assay for the ovarian cancer biomarker CA125 (MUC16) is a desirable goal, because it may enable detection of molecular regions that are not recognized by antibodies and are therefore analytically silent in the cur
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5e81269bd72224327099c0680791f320
https://doi.org/10.1039/d0an01701a
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9
Inactivation Kinetics of Pathogens during Thermal Processing in Acidified Broth and Tomato Purée (pH 4.5)
Autor: Evann L. Dufort, Mark R. Etzel, Barbara H. Ingham, Jonathan Sogin
Publikováno v: Journal of Food Protection. 80:2014-2021
Thermal inactivation kinetics for single strains of Shiga toxin-producing Escherichia coli (STEC), Listeria monocytogenes, and Salmonella enterica were measured in acidified tryptic soy broth (TSB; pH 4.5) heated at 54°C. Inactivation curves also we
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ac6934a386d3ca8084954cae40fa0ef0
https://doi.org/10.4315/0362-028x.jfp-17-147
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10
Adsorption of beta-lactoglobulin in anion exchange membrane chromatography versus the contacting mode and temperature
Autor: Mark R. Etzel, Ulrich Kulozik, Linda Voswinkel
Publikováno v: LWT - Food Science and Technology. 79:78-83
Adsorption of beta-lactoglobulin to strong anion exchange membranes was investigated using three different contacting modes (batch adsorption, radial and tangential flow), and by equilibrium adsorption isotherm, as a function of temperature. The maxi
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::7679d21c2618eeffab0893d052fd9bde
https://doi.org/10.1016/j.lwt.2017.01.016
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