Zobrazeno 1 - 10
of 38
pro vyhledávání: '"Anant, Dave"'
Publikováno v:
Current Research in Food Science, Vol 8, Iss , Pp 100655- (2024)
The effect of milk fat globule (MFG) size and species (sheep versus cow) on the lipid and protein compositions of sheep and cow milks was studied. The MFGs in raw cow and sheep milks were separated into six significantly different-sized (1.5–5.5 μ
Externí odkaz:
https://doaj.org/article/8113f1055190471795d8f623f5ff4428
Publikováno v:
Journal of Dairy Science, Vol 106, Iss 3, Pp 1626-1637 (2023)
ABSTRACT: Sheep milk is considered unstable to UHT processing, but the instability mechanism has not been investigated. This study assessed the effect of UHT treatment (140°C/5 s) and milk pH values from 6.6 to 7.0 on the physical properties of shee
Externí odkaz:
https://doaj.org/article/4990f92acd0b4a17baef70b366f706f2
Publikováno v:
Journal of Dairy Science, Vol 106, Iss 3, Pp 1611-1625 (2023)
ABSTRACT: Gelation is an important functional property of milk that enables the manufacture of various dairy products. This study investigated the acid (with glucono-δ-lactone) and rennet gelation properties of differently processed sheep, goat, and
Externí odkaz:
https://doaj.org/article/e7f6fb7ee293496c964d04578885df66
Publikováno v:
Journal of Dairy Science, Vol 105, Iss 5, Pp 3871-3882 (2022)
ABSTRACT: The interactions among the proteins in sheep skim milk (SSM) during heat treatments (67.5–90°C for 0.5–30 min) were characterized by the kinetics of the denaturation of the whey proteins and of the association of the denatured whey pro
Externí odkaz:
https://doaj.org/article/8131799e0ece46df85fb3747b0bd45d2
Publikováno v:
Journal of Dairy Science, Vol 105, Iss 2, Pp 965-980 (2022)
ABSTRACT: The gastric digestion behavior of differently processed goat milks was investigated using a dynamic in vitro gastric digestion model, the human gastric simulator. Homogenization and heat treatment of goat milk resulted in gastric clots with
Externí odkaz:
https://doaj.org/article/b6238f9e6c364320af099d8694dc2add
Publikováno v:
Foods, Vol 12, Iss 7, p 1517 (2023)
In an increasingly diversified global market, milk of minor dairy species has gained interest as a novel and premium source of nutrition. Relative to the major dairy species, much is lacking in our understanding of red deer (Cervus elaphus) milk. In
Externí odkaz:
https://doaj.org/article/716c6e4c0ccd441b8413faa0d2be5945
Publikováno v:
Foods, Vol 11, Iss 12, p 1737 (2022)
There has been growing consumer interest in sheep and goat milk products as alternatives to cow milk products. The physicochemical characteristics of milk vary not only between ruminant species, but also during different seasons; they determine the n
Externí odkaz:
https://doaj.org/article/2c227edb6565445a92aff1c5b7ca5d2c
Publikováno v:
Frontiers in Chemistry, Vol 8 (2020)
Consumers are demanding more natural, healthy, and high-quality products. The addition of health-promoting substances, such as bioactive compounds, to foods can boost their therapeutic effect. However, the incorporation of bioactive substances into f
Externí odkaz:
https://doaj.org/article/8bcb6a70db50408c987dd4a115c57bb0
Publikováno v:
Foods, Vol 10, Iss 12, p 2930 (2021)
The structural and physicochemical characteristics of oil bodies from hemp seeds were explored in this study. Oil bodies from several plant-based sources have been previously studied; however, this is the first time a characterisation of oil bodies f
Externí odkaz:
https://doaj.org/article/73f664e41ff64dbe984b9aeba64913d4
Publikováno v:
Foods, Vol 10, Iss 8, p 1938 (2021)
Milk is commonly exposed to processing including homogenization and thermal treatment before consumption, and this processing could have an impact on its digestion behavior in the stomach. In this study, we investigated the in vitro gastric digestion
Externí odkaz:
https://doaj.org/article/ed680edd585b4e86849a1f36676fe9e9