Zobrazeno 1 - 10 of 58 pro vyhledávání: '"R.McL. Whitney"'
1
Mass Balance Model for Enthalpy of Water Binding by a Mixture
Autor: Marvin P. Steinberg, R.McL. Whitney, K. W. Lang
Publikováno v: Journal of Food Science. 47:110-113
A thermodynamic approach was based on sorption data over a wide range of water activity (aw) at each of three temperatures. The hypothesis tested was the total partial enthalpy change for the water of a mixture is equal to the sum of the partial enth
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::160f59742f7a38fe3dcb07f18fc2393a
https://doi.org/10.1111/j.1365-2621.1982.tb11039.x
Zobrazit plný text záznamu
2
Batch Fractionation of Bovine Caseins with Diethylaminoethyl Cellulose
Autor: T.-M. Wei, R.McL. Whitney
Publikováno v: Journal of Dairy Science. 68:1630-1636
To obtain gram amounts of the various casein fractions, whole casein dispersed in 3.3 M urea (pH 7.4) containing 77 mg/L dithiothreitol was fractionated at 5°C by ion-exchange adsorption on diethylaminoethyl cellulose, Whatman DE 52, with stepwise s
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::e64c33c73458218903fc131538768aac
https://doi.org/10.3168/jds.s0022-0302(85)81006-7
Zobrazit plný text záznamu
3
Resin-Contact-Time Method for Determination of Protein-Bound Calcium in Milk and Model Systems
Autor: H.O. Jaynes, R.McL. Whitney
Publikováno v: Journal of Dairy Science. 65:1074-1083
A theory for exchange of calcium between milk or model milk-protein system and an appropriately buffered weak cation-exchange resin was developed which could be used for determination of protein-bound or colloidal calcium. With suitable preconditioni
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::5b3bfc9ea768c251938a12d1ee855afa
https://doi.org/10.3168/jds.s0022-0302(82)82315-1
Zobrazit plný text záznamu
5
Stale-Flavor Components in Dried Whole Milk. II. The Extraction of Stale Butter Oil from Stale Dried Whole Milk by Organic Solvents
Autor: R.McL. Whitney, P.H. Tracy
Publikováno v: Journal of Dairy Science. 33:50-59
Summary In this study of the stale flavor which develops in dried whole milk on storage, it was necessary to develop a more efficient method for obtaining stale butter oil from the dried whole milk. An investigation of various Soxhlet-type extraction
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a9db9ad2a9eaefe11ddeb1de6cc5b5ab
https://doi.org/10.3168/jds.s0022-0302(50)91864-9
Zobrazit plný text záznamu
6
Flavor of Evaporated Milk. II. Changes in Flavor on Storage of Evaporated Milk Made by Three Processes
Autor: N.R. Sundararajan, J. Tobias, G.A. Muck, R.McL. Whitney
Publikováno v: Journal of Dairy Science. 49:169-172
The flavor stability of evaporated milk made by the conventional, high-temperature short-time, and aseptic processes was determined on storage at 10 and 27C. There was a significant effect of processing on the initial flavor score and on the effect o
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::00dbe9ed905c0ee9f2a28bdc5ab49d24
https://doi.org/10.3168/jds.s0022-0302(66)87818-9
Zobrazit plný text záznamu
7
Presence of Inhibitors and Activators of Xanthine Oxidase in Milk
Autor: R.McL. Whitney, Quei-Shiow Hwang, K. S. Ramachandran
Publikováno v: Journal of Dairy Science. 50:1723-1737
Xanthine-oxidase activity of milk as determined by the catalytic reduction of triphenyl tetrazolium chloride with xanthine as substrate demonstrated that milk contains activators and inhibitors of this enzyme. Heating milk to 91.4 C for 4.2 sec was s
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::1d989769ae081794ea2100bcad0d113d
https://doi.org/10.3168/jds.s0022-0302(67)87708-7
Zobrazit plný text záznamu
8
A Test of the Heat Stability of Milk Proteins for Use in Research
Autor: G.K. Murthy, Katherine Paulson, R.McL. Whitney
Publikováno v: Journal of Dairy Science. 35:937-948
Summary A test of the heat stability of milk proteins has been described which is suitable for research purposes. The necessary control of the different variables in the test has been evaluated and the reproducibility of the test established. The pos
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::b44ebf3c742ba531bbcc9ae09a0a4537
https://doi.org/10.3168/jds.s0022-0302(52)93779-x
Zobrazit plný text záznamu
9
Direct Complexometric Determination of the Calcium and Magnesium in Milk (Eriochromeblack T Method)
Autor: R.McL. Whitney, H.A. Ntailianas
Publikováno v: Journal of Dairy Science. 46:1335-1341
A method was developed to determine the total calcium and magnesium in diluted milk by direct titration with ethylenediamine tetraacetate (EDTA). The method yields complete recovery of the added calcium (99.86-100.02%) and values for total calcium an
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::5ef8b0a7f284144d1a8c5e98d15cd42e
https://doi.org/10.3168/jds.s0022-0302(63)89277-2
Zobrazit plný text záznamu
10
Stale-Flavor Components in Dried Whole Milk. III. The Steam Distillation of Stale-Flavor Components from Stale Butter Oil
Autor: Katherine Paulson, R.McL. Whitney, P.H. Tracy
Publikováno v: Journal of Dairy Science. 33:281-287
Summary The possibility of separating the stale-flavor component from stale butter oil by steam distillation was investigated. A procedure was developed by which a fraction was separated from the stale butter oil. This fraction, when dissolved in fre
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::7bf222317cbc226ad293130db96417d7
https://doi.org/10.3168/jds.s0022-0302(50)91901-1
Zobrazit plný text záznamu

Vyhledávací nástroje:

Upřesnit hledání

Omezení vyhledávání
Plný text Recenzováno Digitální knihovna AV ČR
Zdroje