Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Phyllis G. Kliman"'
Publikováno v:
The Journal of Nutritional Biochemistry. 2:594-603
The relative capacities of n-3 and n-6 polyunsaturated fatty acid-containing diets (PUFA) to modify chemical composition in plasma lipoproteins, liver membrane, and heart phospholipids and to thereby modulate lipoprotein and membrane fluidity were st
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::195983480ea0793a041df55354d5fbc3
https://doi.org/10.1016/0955-2863(91)90024-y
https://doi.org/10.1016/0955-2863(91)90024-y
Publikováno v:
Comparative Biochemistry and Physiology Part A: Physiology. 98:151-157
1. 1. Miniature swine were fed a low (2.7%) fat control stock diet alone or supplemented with either 20% lard plus 1% cholesterol or 20% lard alone for periods of up to 6 months. 2. 2. Cholesterol feeding reduced VLDL fluidity drastically and LDL flu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3739028544be18bb05421dd4742e8805
https://doi.org/10.1016/0300-9629(91)90593-2
https://doi.org/10.1016/0300-9629(91)90593-2
Autor:
Elliott Berlin, Hanzhong Zhuang, Harry Y.C. Wong, Hassen T. Sherief, P. C. Allen, Phyllis G. Kliman, Renee C. Peters, George Loo
Publikováno v:
Comparative biochemistry and physiology. B, Comparative biochemistry. 97(1)
1. 1. Cockerels feda cholesterol-supplemented diet experienced a marked elevation of lipoprotein particles of density ≤ 1.006 g/ml (VLDL) and a diminution of lipoprotein particles of density 1.02–1.05 g/ml (LDL). 2. 2. Unlike VLDL of some cholest
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3bc69933bcb5b20b37f604f48d5e2258
https://pubmed.ncbi.nlm.nih.gov/2253483
https://pubmed.ncbi.nlm.nih.gov/2253483
Publikováno v:
Atherosclerosis. 54:187-203
Age- and sex-related differences were observed in the plasma cholesterol level, the plasma concentrations of certain lipoprotein components, and the HDL lipid phase fluidity in miniature swine from post-weaning (6 weeks) through puberty (6 months), m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8a25ae98e113925bbedbb26e922c5eb8
https://doi.org/10.1016/0021-9150(85)90178-9
https://doi.org/10.1016/0021-9150(85)90178-9
Publikováno v:
Journal of Dairy Science. 50:659-663
Krypton adsorption data were used to calculate the surface areas of various dried milk powders utilizing the standard Brunauer, Emmett, and Teller (BET) treatment. Measured areas were all very low (≤1mg 2 /g); however, small changes in powder struc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8ea1ce0476fc17c72f347c746174ae81
https://doi.org/10.3168/jds.s0022-0302(67)87488-5
https://doi.org/10.3168/jds.s0022-0302(67)87488-5
Publikováno v:
Journal of Dairy Science. 50:1211-1215
When infrared energy was reflected from the internal face of a prism in contact with some dairy products, or model systems, an attenuation was observed which related to the infrared absorption properties of the sample in contact with the reflecting f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a75d79a03e284fa118ce9880e8eb6352
https://doi.org/10.3168/jds.s0022-0302(67)87601-x
https://doi.org/10.3168/jds.s0022-0302(67)87601-x
Publikováno v:
Thermochimica Acta. 4:11-16
Heat capacity measurements by differential scanning calorimetry (DSC), performed with anhydrous samples of ovalbumin, yielded a value for Cp of 0.267 ±0.033 cal/g/°C at 12°C; and the extrapolation of data from hydrated samples to zero water conten
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f1f66bb359815e5bc5a8c3b967a7fa1a
https://doi.org/10.1016/0040-6031(72)87058-8
https://doi.org/10.1016/0040-6031(72)87058-8
Publikováno v:
Journal of Dairy Science. 51:498-502
The hydroxymethylfurfural (HMF) content and fluorescence of spray-dried powders (2.8 to 5.6% H 2 0) made from pasteurized skimmilk increased during storage at temperatures similar to those encountered in products held in bulk storage without cooling
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ee705ec44ee3187e5ee043823386156e
https://doi.org/10.3168/jds.s0022-0302(68)87018-3
https://doi.org/10.3168/jds.s0022-0302(68)87018-3
Publikováno v:
Journal of Dairy Science. 54:300-305
Thermal data show that water is sorbed by milk and whey powders through primarily weak binding forces at low to intermediate relative humidities. Heat required to release and vaporize such bound water, as determined by differential scanning calorimet
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2b823f13b8815705dfc52c6f376bc71d
https://doi.org/10.3168/jds.s0022-0302(71)85833-2
https://doi.org/10.3168/jds.s0022-0302(71)85833-2
Publikováno v:
Thermochimica Acta. 2:143-152
The heat required to release and vaporize bound H 2 O from crystalline α-lactose monohydrate and from lactose glass, as determined by differential scanning calorimetry is 12.3±0.7 and 10.8±0.5 kcal·mole −1 of H 2 O, respectively. Water vapor so
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5e749fe4cd44f96908d6d098f4a617fe
https://doi.org/10.1016/0040-6031(71)85043-8
https://doi.org/10.1016/0040-6031(71)85043-8