Zobrazeno 1 - 10 of 37 pro vyhledávání: '"N F Haard"'
3
Protein hydrolysis in seafoods
Autor: N. F. Haard
Publikováno v: Seafoods: Chemistry, Processing Technology and Quality ISBN: 9781461359135
Proteinases are probably studied more by food scientists and technologists than any other group of enzymes in fish and shellfish. That these enzymes receive considerable attention is not surprising since protein hydrolysis can contribute to either im
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::2f5086461ff688ee8d3ea3cdc8847a3a
https://doi.org/10.1007/978-1-4615-2181-5_3
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4
Proteases from aquatic organisms and their uses in the seafood industry
Autor: B. K. Simpson, N. F. Haard
Publikováno v: Fisheries Processing ISBN: 9781461374206
The term ‘fish proteases’ refers to hydrolytic enzymes from aquatic species that catalyze degradation of peptide bonds in protein molecules. Proteases play a vital role in biotechnology, food processing and other industries, as well as in a varie
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::451e3a0b1dbd95bf0fc7aad106eec27b
https://doi.org/10.1007/978-1-4615-5303-8_6
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5
MILK CLOTTING AND CHEESE MAKING PROPERTIES OF A CHYMOSIN-LIKE ENZYME FROM HARP SEAL MUCOSA
Autor: N. F. Haard, Kazi Shamsuzzaman
Publikováno v: Journal of Food Biochemistry. 9:173-192
Pepsin A was isolated from the gastric mucosa of two year old harp seal (Pagophilus groenlandicus). Seal pepsin A has a relatively high CU/PU ratio of 0.074, although it is lower than that of calf chymosin (0.170). Equivalent milk clotting units of c
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::586d445f37057cd719b304166530ca9d
https://doi.org/10.1111/j.1745-4514.1985.tb00348.x
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6
TEMPERATURE ACCLIMATION OF ATLANTIC COD (GADUS MORHUA) AND ITS INFLUENCE ON FREEZING POINT AND BIOCHEMICAL DAMAGE OF POSTMORTEM MUSCLE DURING STORAGE AT 0° and -3°C
Autor: N. F. Haard, M.V. Simpson
Publikováno v: Journal of Food Biochemistry. 11:69-93
The freezing point of muscle fluid from Newfoundland Atlantic cod held at ambient sea water temperature was as low as - 1.30°C in March and as high as - 0.80°C in July. Muscle fluid from cod held live at 0°C for 3 weeks had a freezing point of - 1
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d122cfad8606c3b4f30d1c52d038bb32
https://doi.org/10.1111/j.1745-4514.1987.tb00113.x
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8
Isolation and partial characterization of auxin protectors from Synchytrium endobioticum incited tumors in potato
Autor: N. F. Haard
Publikováno v: Physiological Plant Pathology. 13:223-232
Auxin protectors were isolated from potato tubers, potato sprouts and Synchytrium endobioticum incited tumors (potato wart). Three groups of protector were distinguished by molecular sieve chromatography. Dormant tubers contained relatively low level
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f7385e86f05cca15a6ba89fce9e21b0d
https://doi.org/10.1016/0048-4059(78)90037-1
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9
Gastric proteases of the Greenland cod Gadus ogac. II. Structural properties
Autor: L A Feltham, N F Haard, E J Squires
Publikováno v: Biochemistry and Cell Biology. 64:215-222
Three gastric proteases were isolated from the stomach mucosa of the Greenland cod (Gadus ogac). The cod proteases were all less stable to heating and protease 1 retained less activity at 5 °C when the pH was greater than 5 in comparison with porcin
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7be5118017c47257513714b0bf476913
https://doi.org/10.1139/o86-031
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10
Stabilisation of protein and oil in fish silage for use as a ruminant feed supplement
Autor: Gene R. Herzberg, N. F. Haard, L. A. Woodrow Feltham, Karl Winter, Nancy Kariel
Publikováno v: Journal of the Science of Food and Agriculture. 36:229-241
Fish silage was prepared from 96.5% offal obtained from Atlantic cod fillet processing and 3.5% (by wt) formic acid. The fish silage became an homogeneous liquid of low viscosity in 36–58 h at 20°C; however, the oil and protein components continue
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::8d95eea0320191e91de2bfbe4b45f0e3
https://doi.org/10.1002/jsfa.2740360402
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