Zobrazeno 1 - 10
of 43
pro vyhledávání: '"B. Tarodo De La Fuente"'
Publikováno v:
Journal of Food Science. 66:555-560
To study the importance of hydrophobic interaction on the mechanism of acid milk gel formation, milk coagulation process was monitored at 30 °C in presence of various levels of sodium dodecyl sulphate (SDS). As a function of the SDS concentration, a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::214c901f610103abc78b158a72d9ff17
https://doi.org/10.1111/j.1365-2621.2001.tb04601.x
https://doi.org/10.1111/j.1365-2621.2001.tb04601.x
Publikováno v:
Journal of Food Science. 66:38-42
The addition of sodium dodecyl sulfate (SDS) during skim-milk reconstitution contributed to a modification of hydrophobic interactions and, consequently, to change in the micellar structure. SDS-induced modifications in casein micelles were investiga
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c2b8f2ebe3f02b416f0e3d87f5fc10e1
https://doi.org/10.1111/j.1365-2621.2001.tb15578.x
https://doi.org/10.1111/j.1365-2621.2001.tb15578.x
Publikováno v:
Journal of Food Science. 65:630-634
Changes in mineral solubilization and rennet reaction rate were investigated after decreasing milk pH to 6.3 by lactic acid addition at a temperature of acidification (TAC) of 25 or 35 °C with a short period of equilibration. With increasing TAC, ca
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8425ec85ebfa2c0c7308627be5510c6d
https://doi.org/10.1111/j.1365-2621.2000.tb16063.x
https://doi.org/10.1111/j.1365-2621.2000.tb16063.x
Publikováno v:
Colloids and Surfaces B: Biointerfaces. 11:281-285
The addition of SDS during skim milk reconstitution is an original approach to study the effect of an ionic amphiphilic molecule on the milk system and particularly on the casein micelle component. SDS-induced changes in casein micelles were investig
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7908e7e31feb9b967673b97057694213
https://doi.org/10.1016/s0927-7765(98)00054-x
https://doi.org/10.1016/s0927-7765(98)00054-x
Autor:
S. Marchessau, B. Tarodo De La Fuente, A. Lagaude, J.-L. Cuq, E. Gastaldi, V. Vidal, E. Lefebvre-Cases
Publikováno v:
Journal of Dairy Science. 81:932-938
To evaluate the nature of the main interactions that are involved in the formation of casein gels made by the acidification or rennet coagulation of milk, we investigated the combined effects of ultracentrifugation and specific dissociating agents on
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6993ff84515e4e805af6261b2ebdb470
https://doi.org/10.3168/jds.s0022-0302(98)75653-x
https://doi.org/10.3168/jds.s0022-0302(98)75653-x
Autor:
E. Lefebvre-Cases, B. Tarodo De La Fuente, Sylvie Marchesseau, J.-L. Cuq, E. Gastaldi, V. Vidal, A. Lagaude
Publikováno v:
Journal of Dairy Science. 81:69-75
The effects of succinylation on the rennet coagulation of milk were investigated to find a relationship between the level of chemical modification and the ability of milk protein to coagulate. The strengthening rate and the final firmness of the gel
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d531fa348b73d5443f2236aafcc898b2
https://doi.org/10.3168/jds.s0022-0302(98)75552-3
https://doi.org/10.3168/jds.s0022-0302(98)75552-3
Publikováno v:
Journal of Food Science. 62:907-910
An original method for syneresis evaluation was developed, based on image analysis which enabled direct monitoring of curd shrinkage. Image analysis was employed in combination with the customary tracer method to follow the effects of cutting on curd
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d6099c07c15df9d5eb317d60adea4128
https://doi.org/10.1111/j.1365-2621.1997.tb15004.x
https://doi.org/10.1111/j.1365-2621.1997.tb15004.x
Publikováno v:
Journal of Food Science. 62:671-687
Reconstituted skim milk with varying concentrations of total solids was coagulated using glucono-δ-lactone (GDL). Microscopic, turbidimetric and rheological procedures were used to examine mineral solubilization, buffering capacity, casein dissociat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1e108a6ea1db328d4337a6485eec5714
https://doi.org/10.1111/j.1365-2621.1997.tb15432.x
https://doi.org/10.1111/j.1365-2621.1997.tb15432.x
Publikováno v:
Journal of Dairy Science. 79:1713-1721
Treatment of milk by injection of CO 2 and depressurizationwas studied for the effect on milk salts andon the buffering properties of skim milk in order to correlate them to mineral balance. Injection of CO 2 bypressure decreased the pH of milk. Afte
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f5d0445f1db130a6e85870bf74de3711
https://doi.org/10.3168/jds.s0022-0302(96)76537-2
https://doi.org/10.3168/jds.s0022-0302(96)76537-2
Publikováno v:
Journal of Food Science. 61:59-64
pH-induced changes in casein micelles during direct acidification and bacterial fermentation of reconstituted skim milk at 20°C were monitored by scanning electron microscopy (SEM) in combination with biochemical and rheological methods. For SEM cas
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e3d9064ee8b7bdd5f8611bed0cbd4759
https://doi.org/10.1111/j.1365-2621.1996.tb14725.x
https://doi.org/10.1111/j.1365-2621.1996.tb14725.x