Zobrazeno 1 - 10
of 20
pro vyhledávání: '"R. H. Forsythe"'
Publikováno v:
Journal of Food Science. 40:964-967
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::165836f13e31dc20a1047d4d22f0bd31
https://doi.org/10.1111/j.1365-2621.1975.tb02244.x
https://doi.org/10.1111/j.1365-2621.1975.tb02244.x
Publikováno v:
Journal of Food Science. 41:589-593
The stacking sodium dodecylsulfateacrylamide gel electrophoresis method was evaluated for the qualitative detection of various vegetable proteins in meat products An additional study was also conducted to determine the influence of milk powder, casei
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b53612aad160367467e2e2bfd37a3184
https://doi.org/10.1111/j.1365-2621.1976.tb00676.x
https://doi.org/10.1111/j.1365-2621.1976.tb00676.x
Publikováno v:
Journal of Food Science. 43:698-702
Both green beans and seeds formed n-hexanol, n-hexanal and 1-octen-3-ol as the principal volatile compounds from U-14C-labeled linoleic acid but at proportionately different ratios. With U-14C-labeled linolenic acid, green beans developed mainly tran
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8787b1053a950fc91c6f8ab276ab166d
https://doi.org/10.1111/j.1365-2621.1978.tb02396.x
https://doi.org/10.1111/j.1365-2621.1978.tb02396.x
Publikováno v:
Journal of Food Science. 41:1466-1469
The effects of heat stress (38°C), cold stress (4°C) and extreme cold stress (−20°C) before slaughter on the tenderness and postmortem glycolysis of the excised chicken breast muscle were studied. Heat stress significantly (p < 0.05) increased t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ee8e6e4fef4c287776569f401b7ede25
https://doi.org/10.1111/j.1365-2621.1976.tb01197.x
https://doi.org/10.1111/j.1365-2621.1976.tb01197.x
Autor:
R. H. Forsythe, W. W. Marion
Publikováno v:
Journal of Food Science. 29:530-534
SUMMARY Autoxidation of lipids in raw, ground turkey tissues was studied with the 2-thiobarbituric acid (TBA) method. Samples prepared immediately post-mortem and held at 4°C for approximately one week showed significant differences between the rate
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ee075f0c72b7825c48b3775b1ae262e5
https://doi.org/10.1111/j.1365-2621.1964.tb00406.x
https://doi.org/10.1111/j.1365-2621.1964.tb00406.x
Publikováno v:
Poultry Science. 45:169-184
INTRODUCTION THE distribution of lipids in animal tissues is variable in both quantity and type. Although the variation is due largely to changes in the triglyceride (TG) content, a less variable fraction is composed of cholesterol (C), phospholipids
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::85e3219fe15eeb04060ce24c5391e335
https://doi.org/10.3382/ps.0450169
https://doi.org/10.3382/ps.0450169
Autor:
R. H. Forsythe, Ralph L. Baker
Publikováno v:
Poultry Science. 30:269-279
A MAJOR problem in classifying eggs into various quality categories is the lack of an objective means of determining differences among eggs of varying interior quality. Candling is the only method being used commercially at the present time. Therefor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::be705a50d5a5151a2a188d77396e38d6
https://doi.org/10.3382/ps.0300269
https://doi.org/10.3382/ps.0300269
Publikováno v:
Poultry Science. 43:584-595
THE microbiology of egg shells and egg packing materials has received inadequate attention. In England, Haines (1938) found levels of bacterial contamination ranging from 1.30×104—8.0×106 (incubation, 20°C.) and 3.5×104–1.6×106 (incubation,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c0aff0ce577aa1a7fd91d3b90d8d1a6a
https://doi.org/10.3382/ps.0430584
https://doi.org/10.3382/ps.0430584
Publikováno v:
Journal of Food Science. 31:680-685
SUMMARY Changes in selected physicochemical properties of the myosin B fraction of turkey muscle were followed during a 44-hr post-rigor aging period. Sedimentation patterns of myosin B fractions prepared 48 hr after death indicated a decrease in a h
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4ed2aa381a153757c71daede7a78e6f3
https://doi.org/10.1111/j.1365-2621.1966.tb01924.x
https://doi.org/10.1111/j.1365-2621.1966.tb01924.x
Autor:
Joseph F. Foster, R. H. Forsythe
Publikováno v:
Journal of Biological Chemistry. 184:385-392
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::096b456d1f9314be49c08700b7506e0f
https://doi.org/10.1016/s0021-9258(19)51159-0
https://doi.org/10.1016/s0021-9258(19)51159-0