Identification of a NFκB inhibitory peptide from tryptic β-casein hydrolysate von Malinowski, J, Klempt, M, Clawin-Rädecker, I, Lorenzen, P Chr, Meisel, H

Volltext

Effects of varying time/temperature-conditions of pre-heating and enzymatic cross-linking on techno-functional properties of reconstituted dairy ingredients von Lorenzen, P. Chr

Volltext

Effect of enzymatic cross-linking of milk proteins on functional properties of set-style yoghurt von Lorenzen, P Chr, Neve, H, Mautner, A, Schlimme, E

Volltext

Ribonucleosides in raw milk and heat-treated milk samples from cows, sheep, goats and camels and their potential biotechnological application von Martin, D., Walte, H.-G., Lorenzen, P. Chr

Volltext

Identification of a NFкB inhibitory peptide from tryptic β-casein hydrolysate von MALINOWSKI, J, KLEMPT, M, CLAWIN-RÄDECKER, I, LORENZEN, P. Chr, MEISEL, H

Volltext

Evaluation of indigenous enzyme activities in raw and pasteurised camel milk von Lorenzen, P. Chr, Wernery, R., Johnson, B., Jose, Sh, Wernery, U.

Volltext

Effect of milk homogenisation and foaming temperature on properties and microstructure of foams from pasteurised whole milk von Borcherding, K., Hoffmann, W., Lorenzen, P.Chr, Schrader, K.

Volltext

Activities of alkaline phosphatase, γ-glutamyltransferase and lactoperoxidase in cow, sheep and goat's milk in relation to heat treatment von Lorenzen, P. Chr, Martin, D., Clawin-Rädecker, I., Barth, K., Knappstein, K.

Volltext

Effect of foaming temperature and varying time/temperature-conditions of pre-heating on the foaming properties of skimmed milk von Borcherding, K., Lorenzen, P.Chr, Hoffmann, W., Schrader, K.

Volltext

Controlled in vitro proteolysis of casein using immobilized trypsin. Influence of variation of the enzyme-substrate ratio and the re-use of the immobilized enzyme on the preparatio... von Lorenzen, P. Chr, Fischer, H., Schlimme, E.

Volltext

Advanced Dairy Chemistry Volume 3. Lactose, water, salts and vitamins. Second edition, edited by P. F. Fox. XIV and 536 pages, numerous figures and tables. Chapman & Hall, London 1... von Lorenzen, P. Chr

Volltext

Peptide synthesis during in vitro proteolysis. Transpeptidation or condensation? von Goepftert, A, Lorenzen, P. C, Schlimme, E

Volltext

Charakterisierung pankreatischer Casein‐Plasteine von Lorenzen, P. Chr, Schieber, A., Brückner, H., Schlimme, E.

Volltext

Chemometric identification of butter types by analysis of compositional parameters with neural networks von Meisel, H, Lorenzen, P.Chr, Martin, D, Schlimme, E

Volltext

Characterization of pancreatic casein plasteins von Chr Lorenzen, P, Schieber, A, Brückner, H, Schlimme, E

Volltext

Evidence for peptide synthesis in the course of in vitro proteolysis von Lorenzen, P.Chr, Goepfert, A, Schieber, A, Brueckner, H

Volltext

Enzymatic dephosphorylation of caseins and creaming behaviour of o/w emulsions stabilized with dephosphorylated casein fractions von Lorenzen, P. Chr, Reimerdes, E. H.

Volltext

Wer und was in der deutschen Milchwirtschaft. Firmen, Fakten und Führungskräfte. 216 Seiten. Behr's Verlag, Hamburg 1995. Preis: 159,00 DM von Chr. Lorenzen, P.

Volltext

Charakterisierung pankreatischer Casein-Plasteine von Lorenzen, P. Chr, Schieber, A., Brückner, H., Schlimme, E.

Volltext

Enhancing the sweetening power of lactose by enzymatic modification in the reformulation of dairy products von Luzzi, Giuseppina, Steffens, Marco, Clawin‐Rädecker, Ingrid, Hoffmann, Wolfgang, Franz, Charles M A P, Fritsche, Jan, Lorenzen, Peter Chr

Volltext