Zobrazeno 1 - 10
of 26
pro vyhledávání: '"Vincent A. McKie"'
Publikováno v:
Journal of AOAC International.
Background A simple, accurate, and reliable method to measure available carbohydrate components of food products, including cereal and dairy products, fruits, vegetables, processed food, food ingredients, and animal foods, was developed by Megazyme (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::54c0beb63bb3889e8192cb59f3b8b9d6
https://pubmed.ncbi.nlm.nih.gov/36179081
https://pubmed.ncbi.nlm.nih.gov/36179081
Publikováno v:
Journal of AOAC INTERNATIONAL. 102:883-892
Traditional enzyme-based methods for measurement of fructan were designed to measure just inulin and branched-type (agave) fructans. The enzymes employed, namely exo-inulinase and endo-inulinase, give incompletely hydrolysis of levan. Levan hydrolysi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::165246a9a66eb3758f41e1bd14056c64
https://doi.org/10.5740/jaoacint.18-0330
https://doi.org/10.5740/jaoacint.18-0330
Autor:
Tadas Kargelis, Helena Culleton, Elaine Delaney, David Mangan, Barry V. McCleary, Ruth Ivory, Vincent A. McKie, Claudio Cornaggia
Publikováno v:
Journal of the Science of Food and Agriculture. 99:947-956
Background: In recent years there has been a surge in the number of commercially available lactose-free variants of a wide variety of products. This presents an analytical challenge for the measurement of the residual lactose content in the presence
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::36b2db2adb41efb8e7077c02905171a1
https://doi.org/10.1002/jsfa.9317
https://doi.org/10.1002/jsfa.9317
Publikováno v:
Journal of Cereal Science. 70:240-246
α-Amylase content in milled wheat is a key quality parameter in the baking industry. This metric is usually determined using the Hagberg Falling Number (FN) method, the results of which can be used to segment grains into a range of quality categorie
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ede85aea74c179bf02fa240d17f792d1
https://doi.org/10.1016/j.jcs.2016.06.015
https://doi.org/10.1016/j.jcs.2016.06.015
Autor:
Barry V. McCleary, Vincent A. McKie
Publikováno v:
Journal of AOAC INTERNATIONAL. 99:738-743
Phytic acid, or myo-inositol hexakisphosphate, is the primary source of inositol and storage phosphorus in plant seeds and has considerable nutritional importance. In this form, phosphorus is unavailable for absorption by monogastric animals, and the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::873d863b8802a7aa32cb857a3d0fdb86
https://doi.org/10.5740/jaoacint.16-0029
https://doi.org/10.5740/jaoacint.16-0029
Autor:
Vincent A. McKie, Barry V. McCleary
Publikováno v:
Journal of Cereal Science. 64:70-75
The quality of wheat for baking is critically dependent on the level of α-amylase (1,4-α-D-glucan glucanohydrolase, EC 3.2.1.1), which can be present as “late maturity α-amylase” (LMA), or due to pre-harvest sprouting due to high rainfall and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2748bdf9adda58fceaea6d0548babc49
https://doi.org/10.1016/j.jcs.2015.04.009
https://doi.org/10.1016/j.jcs.2015.04.009
Autor:
Edward Rooney, Claudio Cornaggia, Barry V. McCleary, Ruth Ivory, Vincent A. McKie, David Mangan
Publikováno v:
Journal of Cereal Science. 62:50-57
The measurement of limit-dextrinase (LD) (EC 3.2.1.142) in grain samples such as barley, wheat or rice can be problematic for a number of reasons. The intrinsic LD activity in these samples is extremely low and they often contain a limit-dextrinase i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a70d373f6dc928c91eab45e191e09dfc
https://doi.org/10.1016/j.jcs.2014.12.006
https://doi.org/10.1016/j.jcs.2014.12.006
Publikováno v:
Journal of Industrial Microbiology and Biotechnology, 41(11), 1697-708. Springer Verlag GmbH
In the recent past, much research has been applied to the development of Aspergillus, most notably A. niger and A. oryzae, as hosts for recombinant protein production. In this study, the potential of another species, Aspergillus vadensis, was examine
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::63e83dcd9b95cc18c23b14158d5778e7
https://doi.org/10.1007/s10295-014-1512-6
https://doi.org/10.1007/s10295-014-1512-6
Publikováno v:
Current Biotechnology, 3, 244-251. Bentham Science Publishers
Aspergillus is a widely used host organism for the industrial production of homologous and heterologous proteins. Although Aspergillus niger is most commonly used, a close relative of this species, Aspergillus vadensis, has been suggested as a suitab
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c79908b1b5c403fc0733b51c954df01b
https://hdl.handle.net/20.500.11755/5cf7210d-e98a-413c-b39c-596f866c840a
https://hdl.handle.net/20.500.11755/5cf7210d-e98a-413c-b39c-596f866c840a
Autor:
David Mangan, Barry V McCleary, Helena Culleton, Claudio Cornaggia, Ruth Ivory, Vincent A McKie, Elaine Delaney, Tadas Kargelis
Publikováno v:
Journal of the Science of Food and Agriculture. 99:i-i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0c95bd6c9e2958c10f685b6e00590d17
https://doi.org/10.1002/jsfa.9533
https://doi.org/10.1002/jsfa.9533