Nitrogen fractionation

UE reaction product Total nitrogen, % Fraction I, % composition Fraction II, % composition Fraction III, %. . d composition... [Pg.131]

Atkinson, S.A. 1985 Characterization of the non-protein nitrogen fraction of human milk methodological considerations. In Jensen, R.G. and Neville, M.C., eds.. Human Lactation. Milk Components and Methodologies. New York, Plenum Press 39-43. [Pg.257]

Determination of Amino Acid Content of Certain Nitrogen Fractions... [Pg.122]

We can conclude that the yeast extract is not a source of contamination but, at the same time, cannot conclude whether these nitrogen fractions come from secreted proteins or from cytosolic proteins released... [Pg.535]

Biitikofer, U., Ruegg, M., and Ardo, Y. (1993). Determination of nitrogen fractions in cheese, evaluation of a collaborative study. Lebensm. Wiss. Technol. 26, 271-275. [Pg.202]

Ramos, M., Caceres, L., Polo, C., Alonso, L., and Juarez, M. (1987). Effect of freezing on soluble nitrogen fraction of Cabrales cheese. Food Chem. 24,271-278. [Pg.210]

Verdini, R. A., Zorrilla, S. E., and Rubiolo, A. C. (2004). Characterization of soft cheese proteolysis by RP-HPLC analysis of its nitrogenous fractions Effect of ripening time and sampling zone. Int. Dairy ]. 14, 445454. [Pg.212]

David, M., B. A. M. Cupples, G. B. Lawrence, G. Shi, K. Vogt, and P. M. Wargo. 1998. Effect of chronic nitrogen additions on soil nitrogen fractions in red spruce stands. Water, Air and Soil Pollution 105 183-192. [Pg.61]

Compounds Present in the Acid and Neutral-Nitrogen Fractions from Feedstock and Hydrotreated Anthracene Oil... [Pg.55]

Together with proteins and peptides, amino acids constitute the main components of the nitrogenous fraction of musts and wines. They are also the most studied and best known nitrogenated components in wines. Free amino acids in musts are of paramount importance. They constitute a source of nitrogen for yeasts in alcoholic fermentation, for lactic acid bacteria in malolactic fermentation, and can also be a source of aromatic compounds (Kosir and Kidric, 2001). In certain cases, some amino acids... [Pg.236]

Zapelena, M. J., Zalacain, I., Pena, P. D., Astiasaran, I., and Bello, J. 1997. Effect of the addition of a neutral proteinase from Bacillus subtilis (Neutrase) on nitrogen fractions and texture of Spanish fermented sausage. J. Agric. Food Chem., 45, 2798-2801. [Pg.519]

Alexandre, H., Heintz, D., Chassagne, D., Guilloux-Benatier, M., Charpentier, C., Feuillat, M. (2001). Protease A activity and nitrogen fractions released during alcoholic fermentation and autolysis in enological conditions. J. Ind. Microbiol. BiotechnoL, 26, 235-240. [Pg.75]

Moreno-Arribas, V., Pueyo, E., Polo, M.C. and Martin-Alvarez, PJ. (1998b). Changes in the amino acid composition of the diffeent nitrogenous fractions during the aging of wine with yeast. J. Agric. Food Chem., 70, 309-317. [Pg.79]

Neutral nitrogen fraction Saturate hydrocarbon fraction Aromatic hydrocarbon fraction Total recovery... [Pg.132]

The neutral nitrogen fraction is 1% of the total asphaltene, and the saturate hydrocarbon and aromatic hydrocarbon fractions are 3% and 2%, respectively. The recovery of material after the separation amounted to 99% of the total asphaltene. [Pg.133]

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