Kim Adrienne Millar

4 Questions 10 Answers 0 Followers

Questions related from Kim Adrienne Millar

How do calculate trypsin inhibition of my sample using the method of Kakade et al., (1974)?

I am using the method outlined by the Kakade et al., (1974) to look at trypsin inhibition in peas. I am having trouble working the calculations back to find out how much is in my sample, using the...

11 January 2018 6,972 1 View

Why would protein levels increase during thermal processing?

I am looking at different flours in baked goods such as biscuits and breads. Baking time has been a fixed factor in me methodology and I have noticed that longer baking times have increased the...

08 November 2016 6,995 4 View

How does baking time effect protein and fibre content?

I'm working on product dev. in the area of crackers and I have been studying different bake times and I've noticed that with longer bake times (31 mins vs 21 mins) there are moderate increases in...

12 August 2016 4,856 2 View

How do I adjust my results to correct for moisture content of a sample?

I have done AO assays on biscuits and I have the results and the moisture content. I used the following formula Cdry = Cwet (100)/(100 - %Moisture), which I found on another forum, but I wanted to...

18 July 2016 1,907 7 View