Zobrazeno 1 - 10
of 307
pro vyhledávání: '"C.V. Morr"'
Publikováno v:
LWT - Food Science and Technology. 36:83-90
Whey protein isolate (WPI) possesses limited application in angel food cake baking compared to liquid egg white (LEW). This study was conducted to determine whether applying air pressure in the oven during baking would improve the baking properties o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::912a60fc95c1ea2186b406c170ed55b1
https://doi.org/10.1016/s0023-6438(02)00187-1
https://doi.org/10.1016/s0023-6438(02)00187-1
Publikováno v:
Preventive Nutrition and Food Science. 7:299-304
Volatile flavor compounds in the headspace of swiss cheese whey protein concentrate (WPC) were analyzed by dynamic headspace analyzer, gas chromatography, and mass spectrometer. Sixty one compounds were detected from the headspace of dry WPC and 23 c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8babc228d5b2c7e4a2f6592c970083f8
https://doi.org/10.3746/jfn.2002.7.3.299
https://doi.org/10.3746/jfn.2002.7.3.299
Publikováno v:
LWT - Food Science and Technology. 31:274-278
Improved utilization of cheese whey, a by-product of cheese manufacture, is a major concern of the cheese industry. Large amounts of whey and whey products are used as nutritional and functional ingredients by the food and dairy industry. However, th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::754c34f6568cf59c5342cdd40acda77f
https://doi.org/10.1006/fstl.1997.0356
https://doi.org/10.1006/fstl.1997.0356
Autor:
Savita R. Kamath, C.V. Morr
Publikováno v:
Journal of Agricultural and Food Chemistry. 45:4271-4274
Cheese whey contains 0.1-0.2% residual lipids. The present study was conducted to develop a high-speed centrifugation procedure for fractionating and recovering residual whey lipids (RWL) from commercial Swiss cheese whey (SCW) and to determine the y
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7794f480eac2548bd26160d1e9e897b7
https://doi.org/10.1021/jf970597a
https://doi.org/10.1021/jf970597a
Autor:
L.D. Barrantes, C.V. Morr
Publikováno v:
Journal of Food Science. 62:338-341
Nanofiltration (NF) membrane processing was investigated as a method for deacidifying and demineralizing cottage cheese whey (CCW) as a function of pH 3.0 to 6.5 so that it could be used in ice cream and other frozen dairy desserts. Membrane flux val
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5133ccb5a63fe81065c9a5ead1f6248e
https://doi.org/10.1111/j.1365-2621.1997.tb03996.x
https://doi.org/10.1111/j.1365-2621.1997.tb03996.x
Publikováno v:
Journal of Food Science. 61:899-905
Rheological and microstructural properties of five dialyzed whey protein concentrate (WPC) gels were investigated. Maximum WPC gel hardness as determined by shear stress (ST) was observed at 2.7–4.5 mM Ca and 0.6–1.1 mM Ca2+ concentrations with a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2d3258a10361e2d15dce5a5763a472a1
https://doi.org/10.1111/j.1365-2621.1996.tb10898.x
https://doi.org/10.1111/j.1365-2621.1996.tb10898.x
Publikováno v:
Journal of Food Science. 61:1085-1093
This study was conducted to investigate the effects of partial replacement of egg white proteins (EWP) with whey protein isolate (WPI) on the appearance, structure, texture, and sensory properties of angel food cakes baked in conventional and microwa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9bc7c9c2423aad3e72e282435de16656
https://doi.org/10.1111/j.1365-2621.1996.tb10937.x
https://doi.org/10.1111/j.1365-2621.1996.tb10937.x
Publikováno v:
International Dairy Journal. 6:485-496
The formation of volatile compounds in a 75% commercial whey protein concentrate (WPC) during 6 days of elevated temperature storage at 60 °C in the dark and at water activity (a w ) values ranging from 0.11 to 0.79 was investigated by dynamic heads
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f5017abfcd878ffae3289e5ae936d8ba
https://doi.org/10.1016/0958-6946(95)00016-x
https://doi.org/10.1016/0958-6946(95)00016-x
Autor:
C.V. Morr, L. Ankenman Granata
Publikováno v:
Journal of Food Science. 61:331-336
The effects of added caseinate (CAS), casein hydrolyzate (CASHY) and whey protein hydrolyzate (WPHY) on acid, flavor and volatile compound production in a high protein and fiber soymilk yogurt-like product were studied. High protein and fiber soymilk
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::114761ff55729f68a69135ab1b4ca968
https://doi.org/10.1111/j.1365-2621.1996.tb14188.x
https://doi.org/10.1111/j.1365-2621.1996.tb14188.x
Publikováno v:
International Dairy Journal. 6:185-193
Dynamic headspace analysis (DHA) was evaluated for its ability to recover, fractionate and identify the key volatile compounds responsible for development of light activated flavor (LAF) in commercial fluid milk stored in Pyrex test tubes and exposed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bb8c4a565dafc0e3e2a4ab14227fdc20
https://doi.org/10.1016/0958-6946(95)00001-1
https://doi.org/10.1016/0958-6946(95)00001-1