Výsledky vyhledávání - "Stuart M. Barlow"

Determination of Nitrogen Solubility in Dilute Pepsin Hydrochloric Acid Solution of Fishmeal: Interlaboratory Study

Autor: Berni Sheridan, Anthony P. Bimbo, Eric L. Miller, Stuart M. Barlow, David E Walters

Publikováno v: Journal of AOAC INTERNATIONAL. 85:1374-1381

A revised method to determine solubility of nitrogen in dilute pepsin, using 0.0002% pepsin in place of 0.2% in AOAC Official Method 971.09, was tested in 16 laboratories with 12 samples of fishmeal. Results were calculated according to 2 procedures:

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::857ff4d611f6cfc634774b6073e0b19a
https://doi.org/10.1093/jaoac/85.6.1374

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Collaborative test of determination of iodine value in fish oils. 2. Carbon tetrachloride or cyclohexane/acetic acid as solvents

Autor: Anthony P. Bimbo, D. E. Walters, Eric L. Miller, Stuart M. Barlow, Snorri Thorisson

Publikováno v: Journal of the American Oil Chemists' Society. 74:1085-1088

Nine laboratories participated in a collaborative test to determine the iodine value (IV) of eight samples of fish oil (four with IV 150) with either carbon tetrachloride (AOCS Official Method Cd 1–25) or cyclohexane/acetic acid (AOCS Recommended P

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::0658f038987eb269f547866d6edc17c0
https://doi.org/10.1007/s11746-997-0029-9

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Collaborative test of determination of iodine value in fish oils. 1. Reaction time and carbon tetrachloride or cyclohexane as solvents

Autor: Stuart M. Barlow, Snorri Thorisson, Anthony P. Bimbo, Eric L. Miller, D. E. Walters

Publikováno v: Journal of the American Oil Chemists' Society. 74:1077-1083

Twenty-two laboratories participated in a collaborative test to determine the iodine value (IV) of eight samples of fish oil (four with IV 150) with either carbon tetrachloride (AOCS Official Method Cd 1–25) or cyclohexane (AOCS Recommended Practic

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a3d0ed5f07e39222ddb00800bd882459
https://doi.org/10.1007/s11746-997-0028-x

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STABILIZATION BY ANTIOXIDANTS OF MAYONNAISE MADE FROM FISH OIL

Autor: Jane B. Crowther, Herbert O. Hultin, Stuart M. Barlow, Anthony P. Bimbo, Sajida S. Jafar

Publikováno v: Journal of Food Lipids. 1:295-311

The purpose of this work was to evaluate the use of antioxidants in extending the shelf-life of mayonnaise constantly exposed to air in which all of the oil ingredient was fish oil. Mayonnaise prepared without antioxidants had a shelf-life at room te

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::1b582cd7ffa60de662d1a25fbddd5259
https://doi.org/10.1111/j.1745-4522.1994.tb00254.x

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Repeatability and reproducibility of determination of the nitrogen content of fishmeal by the combustion (Dumas) method and comparison with the Kjeldahl method: interlaboratory study

Autor: Eric L, Miller, Anthony P, Bimbo, Stuart M, Barlow, Berni, Sheridan

Publikováno v: Journal of AOAC International. 90(1)

Ten fishmeal samples (hidden duplicates of 4 meals plus 2 high-protein meals as a Youden pair), tryptophan, and nicotinic acid were analyzed by 18 laboratories using the Dumas method. Thirteen of the laboratories also analyzed the same 12 samples usi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::3bdfe4b79ccd2a93dce8c19154f011f5
https://pubmed.ncbi.nlm.nih.gov/17373432

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Determination of nitrogen solubility in dilute pepsin hydrochloric acid solution of fishmeal: interlaboratory study

Autor: Eric L, Miller, Anthony P, Bimbo, David E, Walters, Stuart M, Barlow, Berni, Sheridan

Publikováno v: Journal of AOAC International. 85(6)

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::b8e0861faf047e293b29546787fd0cb9
https://pubmed.ncbi.nlm.nih.gov/12477202

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Chemical and biological assay procedures for lysine in fish meals

Autor: James R. Burt, Grant S. Collier, June M. Jurtiz, Stuart M. Barlow, Johannes Opstvedt, Eric L. Miller

Publikováno v: Journal of the Science of Food and Agriculture. 35:154-164

Sixteen laboratories from different countries undertook chemical tests to determine the lysine content of 8 samples of fish meal. The chemical tests were total lysine (gas liquid chromatography or ion exchange chromatography), dye binding capacity (D

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::78e06bbcb309bd43bf0f445df3af864b
https://doi.org/10.1002/jsfa.2740350206

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Accuracy of amino acid analysis of fish meals by ion-exchange and gas chromatography

Autor: Jacobus P. H. Wessels, Eric L. Miller, June Juritz, Stuart M Barlow

Publikováno v: Journal of the Science of Food and Agriculture. 47:293-310

Variations in amino acid content of fish meals can be due to differences between meals or to analytical shortcomings. The purpose of the cooperative study reported here was to compare the accuracy of the ion-exchange (IE) and gas Chromatographic (GC)

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::756839af126ecd896a10f26ecbbab683
https://doi.org/10.1002/jsfa.2740470305

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Choline content of fish meals from various origins

Autor: Frederick Nixon, Ian H. Pike, Stuart M. Barlow

Publikováno v: Journal of the Science of Food and Agriculture. 30:89-92

The choline content of 45 samples of fish meal from nine different origins has been determined. The overall average was 4396 with a standard error of a single sample of ± 995 mg kg−1. No significant differences were found between meals of differen

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::de9d4179979bfdd78cc2f2a4123e2d89
https://doi.org/10.1002/jsfa.2740300114

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