Search Results - "Van Jaarsveld, F.P"
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Intraregional classification of wine via ICP-MS elemental fingerprinting
Published in Food chemistry (01-12-2014)“…•Intraregional classification of wines according to estate by elemental fingerprinting.•Wines sourced from estates within a small wine-producing area…”
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Attempted Identification of Causal Constituents of Pink Discolouration in White Wines
Published in South African journal for enology and viticulture (2022)“…The pinking phenomenon has been known in the wine world for the past 50 years. The phenomenonoccurs when a white wine turns pink under certain conditions…”
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The enzymology of sludge solubilisation utilising sulphate reducing systems: Properties of proteases and phosphatases
Published in Enzyme and microbial technology (02-09-2002)“…The first stage in the degradation and recycling of primary sewage sludge (PSS) and particulate organic matter is the solubilisation and enhanced hydrolysis of…”
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The enzymology of sludge solubilisation utilising sulphate reducing systems
Published in Enzyme and microbial technology (01-09-2002)Get full text
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Effect of Chemical and Physical Dry-curing Parameters on Cathepsins B, H and L from Ostrich Muscle
Published in Meat science (01-10-1998)“…The effects of curing agents (NaCl, nitrate, ascorbic acid and glucose) and processing parameters (pH, temperature and cooking temperatures) on cathepsins B, H…”
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Optimisation of calcium-dependent protease and cathepsin D assays in ostrich muscle and the effect of chemical and physical dry-curing parameters
Published in Meat science (01-11-1997)“…The best conditions for the assay of cathepsin D and Ca 2+-dependent pro tease (CDP) activity in ostrich muscle was established in order to have a simple,…”
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