Zobrazeno 1 - 10
of 134
pro vyhledávání: '"P. S. J. Cheetham"'
Autor:
D R Underwood, P S J Cheetham
Publikováno v:
Journal of the Science of Food and Agriculture. 66:217-224
Hydrophobic chromatography using phenyl Sepharose Cl-4B has been used to fractionate gum talha into a range or components, similar to those previously reported for gum arabic. In particular two fractions with emulsifying properties were eluted from t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b33601bca6d57a08db1074f800c8dacf
https://doi.org/10.1002/jsfa.2740660217
https://doi.org/10.1002/jsfa.2740660217
Autor:
D. R. Underwood, P. S. J. Cheetham
Publikováno v:
Biocatalysis. 7:237-247
1. The degree of debranching of concentrated guar gum substrate (ca. 30% w/v) can be accurately controlled by varying the amount of α-D-galactosidase added to the guar flour. The reaction is allowed to continue until the enzyme becomes inactivated s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1afb35a85270d99e1ac58246cb1a50fe
https://doi.org/10.3109/10242429308992097
https://doi.org/10.3109/10242429308992097
Autor:
P. S. J. Cheetham, K. A. Maume
Publikováno v:
Biocatalysis. 5:79-97
A microbial process for the production of optically-active γ-decalactone from the ricinoleic acid present as triglycerides in castor oil has been developed, γ-decalactone (γDL) is a component of some fruit flavours, being an important organoleptic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::49ade845eca4534b10cb563324e13ad2
https://doi.org/10.3109/10242429109014857
https://doi.org/10.3109/10242429109014857
Publikováno v:
Nigde Omer Halisdemir University Journal of Engineering Sciences / Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi. 2024, Vol. 13 Issue 3, p1056-1073. 18p.
Autor:
P. S. J. Cheetham
Publikováno v:
Journal of Chemical Technology & Biotechnology. 66:324-324
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4b7ddba636770158c4ca42bd69f026f5
https://doi.org/10.1002/(sici)1097-4660(199607)66:3<324::aid-jctb3497>3.0.co
https://doi.org/10.1002/(sici)1097-4660(199607)66:3<324::aid-jctb3497>3.0.co
Publikováno v:
Biotechnology and Bioengineering. 27:825-831
Particles of the hydrophobic resin polydimethylsiloxane were found to preferentially accumulate steriods on the basis of their hydrophobicity. Thus, the resin selectively sorped the steroid products resulting from the transformation of diosgenin by N
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a465538f2e6499ee0fa82c56f323caca
https://doi.org/10.1002/bit.260270611
https://doi.org/10.1002/bit.260270611
Publikováno v:
Enzyme and Microbial Technology. 2:201-205
Cholesterol oxidase was extracted in high yield from Nocardia rhodochrous by treatment either with a detergent, Triton X-100, or with trypsin. Much less enzyme could be extracted using a commercial ball-mill. Enzyme extracted with detergent, after re
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3000a18ace455b46ec49102995d82db2
https://doi.org/10.1016/0141-0229(80)90047-2
https://doi.org/10.1016/0141-0229(80)90047-2
Publikováno v:
The Biochemical journal. 201(3)
The physical properties and the methods used for interconversion of three forms of cholesterol oxidase extracted from Nocardia rhodochrous by treatment with Triton X-100, trypsin or buffer alone provide evidence that these forms differ chiefly in the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e63c886afa445bf0db7f64e6a1bbb90b
https://pubmed.ncbi.nlm.nih.gov/6953966
https://pubmed.ncbi.nlm.nih.gov/6953966
Publikováno v:
Enzyme Engineering ISBN: 9781475751659
When an immobilized enzyme is used to catalyze a reaction in which oxygen is a substrate, there are three principle mass transfer steps which may cause problems (Table 1). It is possible to prepare immobilized oxidases with activities of 0.5 μmol/mg
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e4a4ee1dc9f0e8f1d84486504a007fca
https://doi.org/10.1007/978-1-4757-5163-5_9
https://doi.org/10.1007/978-1-4757-5163-5_9
Autor:
P. S. J. Cheetham, R. D. King
Publikováno v:
Food Biotechnology—1
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a1cef8572a4fe6d319fbc494e886ad34
https://doi.org/10.1007/978-94-009-3411-5
https://doi.org/10.1007/978-94-009-3411-5