Zobrazeno 1 - 10
of 15
pro vyhledávání: '"P. Chr. Lorenzen"'
Publikováno v:
Small Ruminant Research. 137:162-168
The aim of the present study was to investigate the content and pattern of unmodified and modified ribonucleosides in raw and heat-treated milk from sheep, goats, and camels compared to raw and heat-treated milk from cows. The data were compared with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::492be8587f9e1b044e3fb6aa96948dcc
https://doi.org/10.1016/j.smallrumres.2016.03.021
https://doi.org/10.1016/j.smallrumres.2016.03.021
Publikováno v:
Small Ruminant Research. 97:79-82
The activity of alkaline phosphatase (ALP), gamma-glutamyltransferase (GGT), lactoperoxidase (LPO), lipase (LIP) and leucine arylamidase (LAP) in raw and pasteurised camel milk was studied, in order, to find a heat treatment indicator suitable to ver
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fd1dfae8d80a1d296c3d6433a7cd0652
https://doi.org/10.1016/j.smallrumres.2011.01.014
https://doi.org/10.1016/j.smallrumres.2011.01.014
Publikováno v:
Small Ruminant Research. 89:18-23
This study compared the effects of isochrone heating with different temperature–time combinations on the residual activities of alkaline phosphatase (ALP), γ-glutamyltransferase (GGT) and lactoperoxidase (LPO) in bovine (Holstein Friesian Cow), ov
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5961e9ab18a2e61cb16feff52c4dc223
https://doi.org/10.1016/j.smallrumres.2009.11.013
https://doi.org/10.1016/j.smallrumres.2009.11.013
Autor:
P. Chr. Lorenzen
Publikováno v:
Food Research International. 40:700-708
The effects of varying time/temperature-conditions of pre-heating and cross-linking with transglutaminase (TG) on the functional properties of reconstituted products from skim milk, WPC and sodium caseinate was analyzed. The degree of cross-linking (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2e2a85a241daf68fe6cce73b31025ea1
https://doi.org/10.1016/j.foodres.2006.12.001
https://doi.org/10.1016/j.foodres.2006.12.001
Publikováno v:
Food / Nahrung. 41:75-80
This paper reports on the chemometric identification of the 3 butter types (cultured cream-, sweet cream- and mildly soured butter) by use of neural networks which is suitable to minimize the analytical expenditure. The results of compositional analy
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::69285751dcc32ac84e31e8b8a226b187
https://doi.org/10.1002/food.19970410204
https://doi.org/10.1002/food.19970410204
Publikováno v:
Food / Nahrung. 40:7-11
Im Verlauf der Plasteinreaktion konzentrieren sich hydrophobe Peptide uberwiegend in den Aggregaten (Plasteinen), wahrend hydrophile Peptide in Losung (Uberstand) verbleiben. Liquidchromatographische und sequenzanalytische Untersuchungen der pankreat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f369ba3f0a587f1941193f4ec3605c46
https://doi.org/10.1002/food.19960400103
https://doi.org/10.1002/food.19960400103
Publikováno v:
Food / Nahrung. 38:551-558
Studies on in vitro proteolysis of casein using dissolved trypsin or covalently bound to oxirane beads have shown that immobilization leads to a change in the peptide pattern of the resulting proteolysate. Experiments on the variation of the enzyme-s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::23f37fa7737003c635139a4ded6717b7
https://doi.org/10.1002/food.19940380603
https://doi.org/10.1002/food.19940380603
Autor:
E. H. Reimerdes, P. Chr. Lorenzen
Publikováno v:
Food / Nahrung. 36:595-599
αs- and β-casein were treated with acid or alkaline phosphatase. The dependence of the dephosphorylation on incubation time was investigated by electrophoresis and by determination of the residual phosphate content. The degree of dephosphorylation
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::74a338f4413b68d695d7fd2bc5d14f40
https://doi.org/10.1002/food.19920360611
https://doi.org/10.1002/food.19920360611
Publikováno v:
Die Nahrung. 41(2)
The present paper reports on studies concerned with furnishing evidence for peptide synthesis in the course of in vitro proteolysis. To this end, the oxidized chain B from insulin (INS) (S = 5% in demineralized water) was subjected to tryptic proteol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f64e8272da73d136e5700e7bf778818c
https://pubmed.ncbi.nlm.nih.gov/9188188
https://pubmed.ncbi.nlm.nih.gov/9188188
Publikováno v:
Die Nahrung. 40(1)
Characterization of pancreatic casein plasteins. In the course of the plastein reaction hydrophobic peptides concentrate mainly in the aggregates (plasteins), whilst hydrophilic peptides remain in solution (supernatant). Liquid chromatographic and se
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::fc74b6978ca672fd9d186ebaee4bce14
https://pubmed.ncbi.nlm.nih.gov/8975146
https://pubmed.ncbi.nlm.nih.gov/8975146