Zobrazeno 1 - 10
of 28
pro vyhledávání: '"Ralph H Lane"'
Publikováno v:
Journal of AOAC INTERNATIONAL. 83:476-484
Autor:
Janis L Smathers, Ralph H Lane
Publikováno v:
Journal of AOAC INTERNATIONAL. 74:957-960
Acrolein (2-propenal) and other low molecular weight aldehydes (LMWAs) formed by degradation of the frying medium (triglycerides) were monitored by liquid chromatography (LC) during preparation of fried items. LMWA contents of coatings from codfish a
Autor:
Ralph H Lane
Publikováno v:
Journal of AOAC INTERNATIONAL. 77:158-160
Autor:
Gary Granata, Ralph H Lane
Publikováno v:
Journal of AOAC INTERNATIONAL. 74:692-694
A variety of wheat flours and ground oilseeds was subjected to continuous extraction for 6 h with each of 4 solvents (anhydrous diethyl ether, hexane, pentane, and petroleum ether). Hexane and diethyl ether were equally superior (P < 0.05) to the oth
Publikováno v:
Journal of AOAC International. 82(1)
Eight cereal products ranging from a fat-free ready- to-eat (RTE) cereal (frosted flakes) to a full-fat high- ratio cake mix were subjected to analyte separation by anhydrous diethyl ether extraction (EE), acid hydrolysis/mixed ether extraction (AH),
Autor:
Ralph H Lane
Publikováno v:
Journal of AOAC INTERNATIONAL. 80:147-148
Autor:
Ralph H Lane
Publikováno v:
Journal of AOAC INTERNATIONAL. 79:224-225
Autor:
Ralph H Lane
Publikováno v:
Journal of AOAC INTERNATIONAL. 82:428-428
Autor:
Gregory D Parker, Ralph H Lane
Publikováno v:
Journal of AOAC INTERNATIONAL. 73:626-627
Acidity data were compared of selected flour samples obtained by methods of the International Organization for Standardization (ISO) and the Association of Official Analytical Chemists (AOAC) with and without toluene as a part of the titration medium
Publikováno v:
Journal of Consumer Studies and Home Economics. 8:83-93
Four vegetables (green beans, yellow squash, purple hull peas, and mustard greens) were processed for freezing by steam, hot water, and microwave blanching. Blanched vegetables were chilled, packaged and stored at – 18°C for 3 months. Each vegetab