Zobrazeno 1 - 10
of 32
pro vyhledávání: '"Rolf Jost"'
Publikováno v:
Ullmann's Encyclopedia of Industrial Chemistry. :1-33
Autor:
Roberto Galluzzo, Valeria Damiano, Alessandro Gianfrancesco, Françoise Maynard, Rolf Meyer, Martin Michel, Annemarie Johanna Schoonman, Rolf Jost
Publikováno v:
Ullmann's Encyclopedia of Industrial Chemistry. :1-41
Autor:
Jean-Claude Scherz, Rafael Berrocal, Rolf Jost, Blaise Favillare, Serge Chanton, Marcel Alexandre Juillerat
SummaryCasein phosphopeptides (GPP) were produced by tryptic hydrolysis of sodium caseinate and further purified by precipitation and chromatography on QAE-Sephadex A-25. Their physico-chemical properties were compared with the properties of an enzym
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b1a6dfc7be8350da598b2cff9528f970
http://doc.rero.ch/record/295492/files/S0022029900028776.pdf
http://doc.rero.ch/record/295492/files/S0022029900028776.pdf
Autor:
Serge Chanton, Robert Baechler, Rolf Jost, Marcel Alexandre Juillerat, Raphael Berrocal, Jean-Claude Scherz
SummaryTryptic phosphopeptides were obtained from whole bovine casein by chromatography on the anion exchange resin QAE-Sephadex A 25. Salt gradient elution of the column allowed separation of non-phosphorylated peptides from phosphorylated species.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ec805d4d86d96a4b42ee47373c8e2ca5
http://doc.rero.ch/record/296922/files/S0022029900029125.pdf
http://doc.rero.ch/record/296922/files/S0022029900029125.pdf
Autor:
Remy Liardony, Rolf Jost
Publikováno v:
International Journal of Peptide and Protein Research. 18:500-505
A new GC/MS technique was applied to measure the racemization of amino acids in strong mineral acid. The inversion rate constants of 15 free amino acids were determined under standard hydrolysis conditions (110 degrees, 6 N HCl in evacuated vacuum-se
Publikováno v:
International Journal of Food Science and Technology. 34:533-542
Summary Demineralized whey, whey protein concentrates and, to a lesser extent, some other whey protein fractions are key raw materials in infant formula manufacture. An estimate of the amount of whey protein used in infant formulae annually is in the
Publikováno v:
International Journal of Food Science & Technology. 34:27-32
Summary An attempt was made to reduce the microbial load of unpasteurized fresh egg white by using cross-flow microfiltration and a Tetra-Laval bactocatch installation. Cross-flow tangential microfiltration of liquid fresh egg white was not feasible
Autor:
Rolf Jost
Publikováno v:
Trends in Food Science & Technology. 4:283-288
A large variety of dairy protein preparations are presently available on a commercial scale, including caseins and coprecipitates, whey protein concentrates, whey protein isolates and specific whey protein fractions such as β-lactoglobulin, α-lacta
Autor:
Rolf Jost
Publikováno v:
Ullmann's Encyclopedia of Industrial Chemistry
The article contains sections titled: 1. Introduction 2. Historical Aspects 3. Composition of Milk 3.1. Milk Fat 3.1.1. Composition 3.1.2. Properties of Fat Globules 3.2. Milk Proteins 3.2.1. Major Nitrogen Fractions in Milk 3.2.2. Nomenclature and P
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::53a51071da9c246ad8783940b3e0d767
https://doi.org/10.1002/14356007.a16_589.pub3
https://doi.org/10.1002/14356007.a16_589.pub3
Autor:
Rolf Jost
Publikováno v:
37th Joint Propulsion Conference and Exhibit.
The European Space Agency is developing the Automated Transfer Vehicle ATV. Two Pressure Control Assemblies (PCA) pressurize the Propulsion Subsystem the vehicle. Specification performance requirements and the available integration area lead to a unc