✦ LIBER ✦

Heat stability of soluble and ionically bound peroxidases extracted from apples

✍ Scribed by PATRICIA H. MOULDING; H. F. GRANT; K. M. McLELLAN; D. S. ROBINSON

Book ID: 108811795
Publisher: John Wiley and Sons
Year: 2007
Tongue: English
Weight: 378 KB
Volume: 22
Category: Article
ISSN: 0950-5423
DOI: 10.1111/j.1365-2621.1987.tb00502.x

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Purification and heat stability of Cox's

Purification and heat stability of Cox's apple pulp peroxidase isoenzymes

✍ PATRICIA H. MOULDING; D. E. SINGLETON; KATHRYN M. McLELLAN; D. S. ROBINSON 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 494 KB

Heat inactivation of a soluble peroxidas

Heat inactivation of a soluble peroxidase extract from acetone powder of kohlrabi and its reactivation after heat treatment

✍ Katalin Schmidt; Lilly Vámos-Vigyázó 📂 Article 📅 1985 🏛 Elsevier Science 🌐 English ⚖ 509 KB

The influence of additives on properties

The influence of additives on properties of heat-induced gels from salt-soluble proteins extracted from goose

✍ Daodong Pan; Jinxuan Cao; Lili Wang; Xiaoqun Zeng 📂 Article 📅 2011 🏛 John Wiley and Sons 🌐 English ⚖ 646 KB

Extraction of β-carotene produced from y

Extraction of β-carotene produced from yeastRhodosporidiumsp. and its heat stability

✍ Jong Kook Kim; Jung In Kim; Nam Keun Lee; Young Tae Hahm; Moo Yeol Baik; Byung Y 📂 Article 📅 2010 🏛 The Korean Society of Food Science and Technology 🌐 English ⚖ 436 KB

Estimating the relative stability of pol

Estimating the relative stability of polymorphs and hydrates from heats of solution and solubility data

✍ Chong-Hui Gu; David J. W. Grant 📂 Article 📅 2001 🏛 John Wiley and Sons 🌐 English ⚖ 183 KB 👁 1 views

The transition temperature, T t , of polymorphs is estimated from both their heats of solution and solubilities (or intrinsic dissolution rates) determined at any one temperature (e.g., ambient). At a given temperature, T, the enthalpy difference, DH, between polymorphs, I and II, is equal to the di

Protein Extraction from Heat-stabilized

Protein Extraction from Heat-stabilized Defatted Rice Bran: II. The Role of Amylase, Celluclast, and Viscozyme

✍ S. Tang; N.S. Hettiarachchy; S. Eswaranandam; P. Crandall 📂 Article 📅 2003 🏛 Institute of Food Technologists 🌐 English ⚖ 444 KB