Zobrazeno 1 - 10
of 74
pro vyhledávání: '"R.A. Speers"'
Publikováno v:
Journal of the American Society of Brewing Chemists. 78:89-102
In the last decade, with the combined application of high efficiency preparation techniques, high resolution HPLC MS/MS and sophisticated NMR technologies, novel bitter derivatives of α-, iso-α-, β...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0819b3e1e722e92bd2d0b00a0d88d8c4
https://doi.org/10.1080/03610470.2020.1712641
https://doi.org/10.1080/03610470.2020.1712641
Publikováno v:
Journal of the American Society of Brewing Chemists. 70:205-211
Malt barley breeders and maltsters often strive to improve the quality of their product by improving fermentability. Small-scale assays are often used to assess the fermentability of wort produced ...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9017bc4c99531604678b042c75271cf1
https://doi.org/10.1094/asbcj-2012-0724-01
https://doi.org/10.1094/asbcj-2012-0724-01
Publikováno v:
Food Hydrocolloids. 21:495-506
The foaming properties of mixed bovine serum albumin (BSA):protamine systems were investigated as a function of pH (3, 5 and 7) and volume ratio (20:1, 10:1, 1:1 and BSA alone), and correlated with physicochemical properties and surface behavior. BSA
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b334fa4f5f21a976fc85ef6a6ad2e46b
https://doi.org/10.1016/j.foodhyd.2006.05.008
https://doi.org/10.1016/j.foodhyd.2006.05.008
Publikováno v:
Journal of Food Engineering. 60:439-448
Thermal diffusivity values obtained using a transient method both from heating and cooling information and apparent specific heat of surimi made from silver hake and mackerel as a function of temperature (60–110 °C) and added potato starch content
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f25fa0c86e704735c4ebc0c46914aeb0
https://doi.org/10.1016/s0260-8774(03)00067-0
https://doi.org/10.1016/s0260-8774(03)00067-0
Publikováno v:
Food Hydrocolloids. 17:577-583
The critical overlap concentration (C∗) for dilute gellan dispersions was studied with respect to the effect of calcium ion concentration (0.25 and 0.5 mM Ca2+) and temperature (5–25 °C), using steady shear rheometry. C∗ was assumed to be asso
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::10fe153b0052f5f488c6a662210760b3
https://doi.org/10.1016/s0268-005x(02)00075-9
https://doi.org/10.1016/s0268-005x(02)00075-9
Publikováno v:
British Ceramic Transactions. 98:192-195
The present work examines the effect of pH on aqueous suspensions of alumina and alumina–kyanite mixtures to assess the influence of kyanite additions on suspension properties. This system is of interest because on heating to temperatures above 140
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::825f494a4bb52e3ff5508ebbffc7a1ae
https://doi.org/10.1179/096797899680435
https://doi.org/10.1179/096797899680435
Publikováno v:
LWT - Food Science and Technology. 29:556-560
The objective of this study was to investigate whether headspace variations effect the heat transfer properties of conduction-heating products. A bentonite dispersion was used as a model conduction heating medium and additional experiments were under
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3005c099622ca8f65f56ee5d3ff2ade1
https://doi.org/10.1006/fstl.1996.0085
https://doi.org/10.1006/fstl.1996.0085
Publikováno v:
Journal of food science. 72(5)
Changes to the viscoelastic storage and loss moduli were measured as a function of temperature and oscillatory frequency for 0.5% (w/w) gellan:80% (w/w) cosolute dispersions with added Na(+) (40 to 160 mM). Isothermal frequency (0.15 to 15 Hz) and th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7245a5f44e6bede4f98d8c681cd72a2d
https://pubmed.ncbi.nlm.nih.gov/17995732
https://pubmed.ncbi.nlm.nih.gov/17995732
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Akademický článek
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