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https://open.uns.ac.rs/handle/123456789/15844
Nаziv: | Quality control of full-fat soybean using urease activity: Critical assessment of the method | Аutоri: | Palić D. Lević J. Sredanović S. Đuragić , Olivera |
Dаtum izdаvаnjа: | 1-дец-2008 | Čаsоpis: | Acta Periodica Technologica | Sažetak: | A critical assessment of the method for determination of urease activity, as an indicator of the degree of full-fat soybean (FFSB) processing, has been undertaken. FFSB was processed by dry extrusion at five temperatures, ranging from 115°C to 165°C, and analysed for urease activity by two laboratories and by two analysts at each laboratoty, using the pH-difference procedure. The in vivo trial with chickens fed the processed FFSB has also been conducted. While the results of two analysts at each laboratory did not differ significantly (P>0.05), there was a significant difference (P<0.05) in urease activity results between the two laboratories. The overall conclusion of this study is that the urease activity determined by pH-difference method can not be recommended as a reliable indicator for FFSB quality control. | URI: | https://open.uns.ac.rs/handle/123456789/15844 | ISSN: | 14507188 | DOI: | 10.2298/APT0839047P |
Nаlаzi sе u kоlеkciјаmа: | FINS Publikacije/Publications |
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