The Experts below are selected from a list of 1905 Experts worldwide ranked by ideXlab platform
Robert C. Lindsay - One of the best experts on this subject based on the ideXlab platform.
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Influence of aw on volatile free fatty acids during storage of cheese bases lipolyzed by Kid Goat pregastric lipase
International Dairy Journal, 1992Co-Authors: J. Kim Ha, Robert C. LindsayAbstract:Abstract Cheddar and Goats' milk cheese bases that were lipolyzed by crude Kid Goat lingual lipase were stored at 1 or 21°C with the water activity ( a w ) controlled between 0·33 and 0·97. Concentrations of volatile n - and branched-chain free fatty acids in lipolyzed cheese bases after 4 weeks were the lowest in samples stored at a w 0·85, indicating possible resynthesis of fatty acids into acylglycerols. However, samples held at the extremes of the a w range did not exhibit evidence indicating a likelihood of acylglycerol resynthesis under these conditions. Storage at low temperature (1°C), as well as addition of ethanol to lipolyzed cheese bases reduced the volatile free fatty acid content.
Hugo S. Garcia - One of the best experts on this subject based on the ideXlab platform.
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Lipolysis of Butter Oil by an Immobilized Kid Goat Pregastric Esterase
Journal of Food Science, 2002Co-Authors: Charles G. Hill, S. Ghannouchi, Hugo S. GarciaAbstract:: A Kid Goat pregastric esterase immobilized in a continuous flow, hollow-fiber reactor was employed to hydrolyze anhydrous milkfat, producing lipolyzed butter oil. The effects of temperature and pH on the rate of lipolysis were monitored by titration of the effluent stream for total acidity. The overall rate of hydrolysis was fastest at 40 °C and pH 6.0. The reaction rate was modeled by an expression of the general Michaelis-Menten form based on a ping pong bi bi mechanism. Nonlinear regression analyses indicated that the experimental data were consistent with the form of the ping pong bi bi mechanism that assumes that the rate-controlling step is acylation of the enzyme.
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Fatty acid specificity of immobilized Kid Goat pre-gastric esterase: Effects of pH
Biotechnology Letters, 1996Co-Authors: Hugo S. Garcia, Charles G. HillAbstract:Kid Goat pre-gastric esterase immobilized in a hollow fiber reactor was used to hydrolyse butteroil at buffer pH values of 5.0, 6.0 and 7.0. Overall hydrolysis proceeded fastest at pH 6.0, but changes in volatile fatty acid ratios with pH suggest that the same enzyme:substrate system can produce different flavor profiles, e. g., at pH 6.0 the relative rate of production of undesirable soaplike flavors is minimized.
Charles G. Hill - One of the best experts on this subject based on the ideXlab platform.
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Lipolysis of Butter Oil by an Immobilized Kid Goat Pregastric Esterase
Journal of Food Science, 2002Co-Authors: Charles G. Hill, S. Ghannouchi, Hugo S. GarciaAbstract:: A Kid Goat pregastric esterase immobilized in a continuous flow, hollow-fiber reactor was employed to hydrolyze anhydrous milkfat, producing lipolyzed butter oil. The effects of temperature and pH on the rate of lipolysis were monitored by titration of the effluent stream for total acidity. The overall rate of hydrolysis was fastest at 40 °C and pH 6.0. The reaction rate was modeled by an expression of the general Michaelis-Menten form based on a ping pong bi bi mechanism. Nonlinear regression analyses indicated that the experimental data were consistent with the form of the ping pong bi bi mechanism that assumes that the rate-controlling step is acylation of the enzyme.
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Fatty acid specificity of immobilized Kid Goat pre-gastric esterase: Effects of pH
Biotechnology Letters, 1996Co-Authors: Hugo S. Garcia, Charles G. HillAbstract:Kid Goat pre-gastric esterase immobilized in a hollow fiber reactor was used to hydrolyse butteroil at buffer pH values of 5.0, 6.0 and 7.0. Overall hydrolysis proceeded fastest at pH 6.0, but changes in volatile fatty acid ratios with pH suggest that the same enzyme:substrate system can produce different flavor profiles, e. g., at pH 6.0 the relative rate of production of undesirable soaplike flavors is minimized.
J. Kim Ha - One of the best experts on this subject based on the ideXlab platform.
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Influence of aw on volatile free fatty acids during storage of cheese bases lipolyzed by Kid Goat pregastric lipase
International Dairy Journal, 1992Co-Authors: J. Kim Ha, Robert C. LindsayAbstract:Abstract Cheddar and Goats' milk cheese bases that were lipolyzed by crude Kid Goat lingual lipase were stored at 1 or 21°C with the water activity ( a w ) controlled between 0·33 and 0·97. Concentrations of volatile n - and branched-chain free fatty acids in lipolyzed cheese bases after 4 weeks were the lowest in samples stored at a w 0·85, indicating possible resynthesis of fatty acids into acylglycerols. However, samples held at the extremes of the a w range did not exhibit evidence indicating a likelihood of acylglycerol resynthesis under these conditions. Storage at low temperature (1°C), as well as addition of ethanol to lipolyzed cheese bases reduced the volatile free fatty acid content.
Carlos Gutierrez - One of the best experts on this subject based on the ideXlab platform.
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Transient Tracheal Collapse Associated with Bronchopneumonia in a Kid Goat
Journal of Applied Animal Research, 2009Co-Authors: Juan Alberto Corbera, Jose M. Vilar, Carlos GutierrezAbstract:Abstract Corbera, J.A., Vilar, J.M. and Gutierrez, C. 2009. Transient tracheal collapse associated with bronchopneumonia in a Kid Goat. J. Appl. Anim. Res., 36: 53–54. A case of transient tracheal collapse associated with bronchopneumonia occurred in α 3-week-old Goat is presented. Tracheal collapse, affecting particularly the caudal cervical region, would have been secondary to great respiratory effort. Antibiotic and anti-inflammatory treatment was successful and the tracheal collapse was reversible. Possible pathogenesis is discussed.
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Peromelia and other associated congenital deficiencies in a Kid Goat
Small Ruminant Research, 2007Co-Authors: Carlos Gutierrez, Juan A. Corbera, I. Morales, Alberto ArencibiaAbstract:Abstract This communication presents a case of peromelia associated with brachydactyly and hyperphalangism in a newborn female Goat. Absence and rudimentary distal phalanx were observed in hands and feet at X-ray examination. According to the Bell's classification [Bell, J., 1951. On brachydactyly and symphalangism. In: Penrose (Ed.), Treasury of Human Inheritance, vol. 5. Oxford University Press, Cambridge, pp. 1–30] the Kid Goat presented a brachydactyly type B. Karyotype study was only performed in the dam, and no apparent chromosomal aberrations were observed (58 XX). Several drugs or infectious diseases associated with congenital abnormalities were discarded. The farm had not introduced new males in many years; for that, inbreeding environment and recessive abnormalities could be suspected. To the author's knowledge, the coexistence of such malformations has not been previously described in a Goat.
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Congenital Duplication of the Caudal Region (Monocephalus Dipygus) in a Kid Goat
Anatomia Histologia Embryologia, 2005Co-Authors: Juan A. Corbera, I. Morales, Alberto Arencibia, Carlos GutierrezAbstract:Summary A case of congenital duplication (monocephalus dipygus) in a Goat is described. Two pelvis and four pelvic limbs were observed in the Kid. Conjoined or fused symmetric twins were diagnosed. Associated abnormalities were cleft palate and anal atresia. Most of the classically recognized teratogens were ruled out by history and serology. However, progenitors were related in the second degree. Thus, genetic factors could be suspected in this case. To the authors’ best knowledge, this is the first report of monocephalus dipygus in a Goat.
