Zobrazeno 1 - 10
of 28
pro vyhledávání: '"P. B. McNULTY"'
Autor:
P. B. McNulty
Publikováno v:
Academia Letters.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0b3c39bf7face0033eea5aa578b851fa
https://doi.org/10.20935/al118
https://doi.org/10.20935/al118
Autor:
Marcus Karel, P. B. McNULTY
Publikováno v:
International Journal of Food Science & Technology. 8:415-427
Summary A scale-up model was developed which assumes that the equation governing one-dimensional unsteady-state mass transfer in stirred diffusion cells also applies to three-dimensional unsteady-state mass transfer in O/W emulsions, and that complet
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3f49e3dc5f57fc5e7e3bac389f05d7e4
https://doi.org/10.1111/j.1365-2621.1973.tb01728.x
https://doi.org/10.1111/j.1365-2621.1973.tb01728.x
Autor:
P. B. McNULTY, Marcus Karel
Publikováno v:
International Journal of Food Science & Technology. 8:319-331
Summary Transport of organic solutes was investigated in stirred diffusion cells at 24 ± 1°C. Release rates of n-alcohols (C3-C8) from vegetable oil to water increased as chain length increased. The data were correlated satisfactorily with a modifi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2a2c0c5e5bd60e44051202720cac738f
https://doi.org/10.1111/j.1365-2621.1973.tb01720.x
https://doi.org/10.1111/j.1365-2621.1973.tb01720.x
Autor:
P. B. McNULTY, Marcus Karel
Publikováno v:
International Journal of Food Science & Technology. 8:309-318
Summary Flavour release in the mouth was described by a model which assumes that flavour compounds are transferred from oil to water when the interphase equilibria are disturbed by dilution with saliva, and that only the aqueous concentration stimula
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::94f752bf50502a6d79d1473f686f6afc
https://doi.org/10.1111/j.1365-2621.1973.tb01719.x
https://doi.org/10.1111/j.1365-2621.1973.tb01719.x
Publikováno v:
Transactions of the ASAE. 41:277-282
Injector fouling was accelerated by reducing the injector needle opening pressure by 20% in a modified Perkins direct injection diesel engine operated at 75% rated speed and 75% of maximum torque. This resulted in a 20 min test (including 5 min idlin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5adbab5d22c415ae19daff00fda92b3c
https://doi.org/10.13031/2013.17172
https://doi.org/10.13031/2013.17172
Autor:
Jocelyn Cathalin, P. B. McNulty
Publikováno v:
Journal of Food Processing and Preservation. 20:403-415
Cored samples (16mm × 15mm diameter) of apples, carrots and potatoes were irradiated in an Isomedix Gammacell 1000 irradiator at a dose rate of approximately 9Gy/min. Texture was measured using unrestrained uniaxial compression to microrupture on th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ad6e11ee1c0e00c382529f0fe2add8e5
https://doi.org/10.1111/j.1745-4549.1996.tb00756.x
https://doi.org/10.1111/j.1745-4549.1996.tb00756.x
Publikováno v:
Journal of the Science of Food and Agriculture. 67:77-84
Near-infrared spectroscopy was used to investigate the adulteration of 65 authentic concentrated orange juice samples obtained from Brazil and Israel. These samples were adulterated with 100 g kg -1 additions (ie 100 g added to 900 g) of (1) orange p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bb3ecd5befee46149ca5a2484fce9874
https://doi.org/10.1002/jsfa.2740670113
https://doi.org/10.1002/jsfa.2740670113
