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Developments in food science | 1992

A Method for Determining Binding of Hexanal by Myosin and Actin Using Equilibrium Headspace Sampling Gas Chromatography

Richard A. Gutheil; Milton E. Bailey

SUMMARY An equilibrium headspace sampling method was developed and used to investigate the binding of hexanal to muscle myofibrillar proteins in aqueous solution. Utilizing a diphasic system (lipid/water), headspace concentrations were measured by headspace sampling gas chromatography over a range of ligand concentrations and binding constants calculated. Coefficient of variation between duplicate headspace measurements averaged 4% and less than 10% between replications; however, calculated Klotz constants varied significantly. In an attempt to reduce Klotz plot variation, linear regression was applied to headspace measurements prior to the calculation of BOUND verses FREE variables used to plot Klotz plots. Headspace data modification of hexanal standard curves (with and without added protein) did not reduce variation in calculated Klotz constants N, the number of binding sites (number of molecules of hexanal per protein molecule) or in the Klotz constant (K). In a second attempt to reduce Klotz plot variation, two calculation methods were compared. A nonlinear calculation method should be used on nonlinear Klotz plots while the traditional linear calculation method should be used on linear Klotz plots to calculate binding constants. There were significant (P


Journal of Food Science | 1970

A NEW EXTRACTION METHOD FOR DETERMINING 2-THIOBARBITURIC ACID VALUES OF PORK AND BEEF DURING STORAGE

Vernon C. Witte; Gary F. Krause; Milton E. Bailey


Journal of Food Science | 1991

Supercritical CO2 Conditions Affecting Extraction of Lipid and Cholesterol from Ground Beef

Roy R. Chao; S.J. Mulvaney; Milton E. Bailey; L.N. Fernando


Journal of Food Science | 1964

Water‐Soluble Flavor and Odor Precursors of Meat. I. Qualitative Study of Certain Amino Acids, Carbohydrates, Non‐Amino Acid Nitrogen Compounds, and Phosphoric Acid Esters of Beef, Pork, and Lamba

Robert L. Macy; H. D. Naumann; Milton E. Bailey


Journal of Animal Science | 1973

Effect of Diet and Breed on Fatty Acid Composition of Porcine Adipose Tissue

Francisco J. Villegas; H. B. Hedrick; T. L. Veum; K. L. McFate; Milton E. Bailey


Journal of Food Science | 1964

Water-Soluble Flavor and Odor Precursors of Meat. II. Effects of Heating on Amino Nitrogen Constituents and Carbohydrates in Lyophilized Diffusates from Aqueous Extracts of Beef, Pork, and Lamba

Robert L. Macy; H. D. Naumann; Milton E. Bailey


Journal of Food Science | 1974

CHARACTERISTICS OF CURED HAM AS INFLUENCED BY LEVELS OF SODIUM NITRITE AND SODIUM ASCORBATE

C. L. Brown; H. B. Hedrick; Milton E. Bailey


Journal of Food Science | 1970

Water-soluble flavor and odor precursors of meat. 5. Influence of heating on acid-extractable non-nucleotide chemical constituents of beef, lamb and pork.

Robert L. Macy; H. Donald Naumann; Milton E. Bailey


Archive | 1992

Maillard Reaction Products and Lipid Oxidation

Milton E. Bailey; Ki Won Um


Journal of Agricultural and Food Chemistry | 1992

Concentration and identification of volatile compounds from heated beef fat using supercritical carbon dioxide extraction-gas liquid chromatography/mass spectrometry

Ki Won Um; Milton E. Bailey; Andrew D. Clarke; Roy R. Chao

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T. L. Veum

University of Missouri

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