Zobrazeno 1 - 10
of 368
pro vyhledávání: '"Patrick F. Fox"'
Publikováno v:
Molecules, Vol 23, Iss 7, p 1789 (2018)
Beta-cyclodextrin (β-CD) is a cyclic oligosaccharide consisting of seven glucose units and is produced from starch using cyclodextrin glycotransferase enzymes to break the polysaccharide chain and forming a cyclic polysaccharide molecule. The use of
Externí odkaz:
https://doaj.org/article/ee4b321f29b64cbeb332a1e919f7334f
Publikováno v:
Byproducts from Agriculture and Fisheries
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d6a1aeaeec806070b5fe73af6dee5568
https://doi.org/10.1002/9781119383956.ch4
https://doi.org/10.1002/9781119383956.ch4
Autor:
Ángel A. Carbonell-Barrachina, Antonio Ruiz-Canales, Lucía Sánchez-Rodríguez, Martin John Oates, Patrick F. Fox
Publikováno v:
Computers and Electronics in Agriculture. 155:348-358
Low-cost electronic noses, i.e. arrays of non-specific gas sensors, have many applications for quality assessment in the food production, storage and retail industries. Classifying properties of natural products by analysing their volatile organic co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::96982bf01048b04e4b3279a3e7f8e13e
https://doi.org/10.1016/j.compag.2018.10.026
https://doi.org/10.1016/j.compag.2018.10.026
Autor:
Patrick F. Fox, Therese Uniacke-Lowe
Publikováno v:
Handbook of Dairy Foods Analysis ISBN: 9780429342967
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d9595af589e9e6f564e46bf8ffe1a658
https://doi.org/10.1201/9780429342967-2
https://doi.org/10.1201/9780429342967-2
Autor:
Patrick F. Fox
Publikováno v:
Agents of Change ISBN: 9783030554811
Milk and dairy products are inextricably linked with enzymes; the involvement of enzymes falls into six main areas: 1. Biosynthesis of milk constituents in the mammary gland; 2. Indigenous enzymes in milk, i.e., enzymes which enter milk from mammary
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::edfd542846cd65109b2bc2b6ec7e1951
https://doi.org/10.1007/978-3-030-55482-8_1
https://doi.org/10.1007/978-3-030-55482-8_1
Publikováno v:
Enzymes of Psychrotrophs in Raw Food ISBN: 9781003068457
Enzymes of Psychrotrophs in Raw Food
Enzymes of Psychrotrophs in Raw Food
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f2eebab9493c072e98483379d7fa9741
https://doi.org/10.1201/9781003068457-4
https://doi.org/10.1201/9781003068457-4
Autor:
C.A. Ryan, Patrick F. Fox, Alan L. Kelly, G. Meehan, T. Uniacke-Lowe, Fanyu Meng, Thom Huppertz, C.A. O'Shea, Elisa Lanfranchi
Publikováno v:
International Dairy Journal 108 (2020)
International Dairy Journal, 108
International Dairy Journal, 108
The creaming properties of human milk have not been widely studied to date, and a mechanism for this phenomenon is not known. Here, the natural creaming of human milk, as affected by temperature and pre-treatments, was studied using dynamic light-sca
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e5fd4af8da99faca4282e00a30db24af
https://hdl.handle.net/10468/9948
https://hdl.handle.net/10468/9948
Proteins represent one of milk's macroconstituents (along with water, lipids, and carbohydrates), accounting for ~ 3.0%–3.5% of the total composition. In bovine milk, there are two main protein families, namely, casein and whey protein. Caseins are
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::70557ae5edee9bbdc4824bdb93099f52
https://doi.org/10.1016/b978-0-12-815251-5.00002-5
https://doi.org/10.1016/b978-0-12-815251-5.00002-5
Autor:
Maria De Angelis, Raffaella Di Cagno, Patrick F. Fox, Erasmo Neviani, Marco Gobbetti, Maria Calasso
Publikováno v:
Trends in Food Science & Technology. 78:244-254
Background Cheeses are inherently microbiologically and biochemically dynamic. Numerous biotic and abiotic drivers govern the establishment and assembly of a core microbiota in cheese, which, for internally-ripened cheeses, having an intermediate to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ed0dfa732851ad4be42e78a3bbda5e63
https://doi.org/10.1016/j.tifs.2018.06.010
https://doi.org/10.1016/j.tifs.2018.06.010
Autor:
P. A. Morrissey, Patrick F. Fox
Publikováno v:
Handbook of Nutritive Value of Processed Food ISBN: 9780429290527
Handbook of Nutritive Value of Processed Food
Handbook of Nutritive Value of Processed Food
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::98db701b1de138ccc5520941f5a4b4f4
https://doi.org/10.1201/9780429290527-6
https://doi.org/10.1201/9780429290527-6