Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Sadie H. Vannier"'
Publikováno v:
Journal of Agricultural and Food Chemistry. 39:1545-1548
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a2c7cc7520f7c4a721ac37ae742971b7
https://doi.org/10.1021/jf00009a001
https://doi.org/10.1021/jf00009a001
Publikováno v:
Journal of Food Science. 59:399-401
The cloud pectin content of two commercial orange juice concentrates was 4.7 and 4.3%. The cloud pectin was solubilized to varying degrees in 6% citric acid. pH 2.5; in 10M urea-6% citric acid, pH 2.5; by hydrolysis of cloud protein with protease; an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bf3a90700634277ac7b148295fbdc49d
https://doi.org/10.1111/j.1365-2621.1994.tb06976.x
https://doi.org/10.1111/j.1365-2621.1994.tb06976.x
Publikováno v:
Journal of Food Science. 57:945-947
In a dilute suspension the stability of soy protein particles equalled or surpassed that of orange juice prepared from concentrate during short-term storage at 4°C. Soluble soy protein produced a stable cloud only when soluble pectin was present in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2d8bfc4795ab8d31a85cb7e65ec1dfb4
https://doi.org/10.1111/j.1365-2621.1992.tb14330.x
https://doi.org/10.1111/j.1365-2621.1992.tb14330.x
Autor:
Raymond D. Bennett, Mitsuo Omura, Mark A. Berhow, Tetsushi Hidaka, Sadie H. Vannier, Stephen M. Poling
Publikováno v:
Phytochemistry. 36(5)
Two new acylated flavonol glycosides were isolated along with kaempferol 3-O-β-rutinoside from 10-year-old callus cultures of Mexican lime. The structures of these new compounds are kaempferol 3-O-β- d -glucopyranoside-6″-(3-hydroxy-3-methyl glut
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::87de18950cb4b425c49e3e0150b86fff
https://pubmed.ncbi.nlm.nih.gov/7765362
https://pubmed.ncbi.nlm.nih.gov/7765362
Publikováno v:
Journal of Food Science. 27:593-596
SUMMARY A method for estimating the total monoterpene hydrocarbon content of citrus oils is described. The procedure consists of adding an internal standard (n-butylbenzene) to the oils, spotting the mixture on a chromatostrip, eluting the hydrocarbo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f4c0f968bea0188896b39bbc73cfa6ce
https://doi.org/10.1111/j.1365-2621.1962.tb00145.x
https://doi.org/10.1111/j.1365-2621.1962.tb00145.x
Publikováno v:
Journal of Food Science. 26:43-48
SUMMARY The Girard-T reagent was used to recover the aldehydes from cold-pressed lemon, orange and grapefruit oils for subsequent quantitative gas chromatographic analysis. Optimum conditions for analysis were worked out with a known mixture of citra
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::73a883f42f7c1d76cafc6e9f8fa0ae38
https://doi.org/10.1111/j.1365-2621.1961.tb00038.x
https://doi.org/10.1111/j.1365-2621.1961.tb00038.x
Publikováno v:
Journal of Food Science. 27:455-458
SUMMARY The monoterpene hydrocarbon composition of 29 non-citrus essential oils was determined with silicic acid chromatostrips and gas-liquid chromatography. Data arc presented showing the total monoterpene hydrocarbon content and the relative propo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b296c200afa84b047402902eab22491b
https://doi.org/10.1111/j.1365-2621.1962.tb00126.x
https://doi.org/10.1111/j.1365-2621.1962.tb00126.x