Zobrazeno 1 - 10
of 90
pro vyhledávání: '"D Lorient"'
Autor:
Jean-Louis Maubois, D. Lorient
Publikováno v:
Dairy Science & Technology
Dairy Science & Technology, EDP sciences/Springer, 2016, 96 (1), pp.15-25. ⟨10.1007/s13594-015-0271-0⟩
Dairy Science and Technology 1 (96), 15-25. (2016)
Dairy Science & Technology, EDP sciences/Springer, 2016, 96 (1), pp.15-25. ⟨10.1007/s13594-015-0271-0⟩
Dairy Science and Technology 1 (96), 15-25. (2016)
Protein content of any source is classically determined through the analysis of its nitrogen content done for more 100 years by the Kjeldahl method, and the obtained result is multiplied by a number named nitrogen conversion factor (NCF). The value o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::85f0e039826b8acacb4cefda889c2cae
https://hal.archives-ouvertes.fr/hal-01454613
https://hal.archives-ouvertes.fr/hal-01454613
Publikováno v:
Journal of Food Science. 64:787-791
We used an experimental design (Scheffe simplex-centroid design) to examine ingredient interactions in food protein mixtures and their effects on functional properties. A defined and limited number of milk, albumen, and egg yolk blends were made and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f8cc4ef9bd977b3137e0b4cd533eb8c8
https://doi.org/10.1111/j.1365-2621.1999.tb15912.x
https://doi.org/10.1111/j.1365-2621.1999.tb15912.x
Publikováno v:
Colloids and Surfaces B: Biointerfaces. 12:57-65
The knowledge of the behaviour of flavour compounds in complex multiphase systems with regard to their structure is of great importance in flavour perception of foods. The thermodynamic and kinetic behaviour of three selected flavour compounds belong
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dd747d2edbba3a967a31f5f6ee0c1277
https://doi.org/10.1016/s0927-7765(98)00057-5
https://doi.org/10.1016/s0927-7765(98)00057-5
Publikováno v:
Food Chemistry. 57:261-265
The aim of this work was to determine the influence of pH on the chemical phosphorylation of bovine casein by POCl 3 . Experiments were performed at pH 5, pH 7 and pH 9. A pH-stat apparatus was used to maintain the pH at a fixed value. The phosphorus
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dd80798aa6c89fbcea80409223a58067
https://doi.org/10.1016/0308-8146(95)00217-0
https://doi.org/10.1016/0308-8146(95)00217-0
Publikováno v:
Journal of Food Science. 58:1303-1306
Ripening of cheese with three kinds of salt treatment was studied using MgCl 2 , NaCl or a mixture of the two. Proteolysis was followed by determination of TCA-soluble nitrogen and quantitative electrophoresis. A rapid one-step method for free fatty
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8652020d25f10c46b69a862b2570d9eb
https://doi.org/10.1111/j.1365-2621.1993.tb06171.x
https://doi.org/10.1111/j.1365-2621.1993.tb06171.x
Publikováno v:
Journal of Food Science. 57:1323-1326
Granule dialysis caused partial release of calcium and breakage of the granular structure. In the presence of sodium chloride, sodium replaced calcium bound to the proteins and destabilized the structure of granules. By contrast, iron binding was not
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9bf041a9c3c9fc888e06143e85951c6a
https://doi.org/10.1111/j.1365-2621.1992.tb06847.x
https://doi.org/10.1111/j.1365-2621.1992.tb06847.x
Publikováno v:
Journal of Food Science. 57:617-621
Chemical phosphorylation of bovine caseins may be useful for changing their physicochemical properties. Depending on the pH of phosphorylation of caseins by phosphorus oxychloride (POCl3), covalent bonds between phosphate groups and different specifi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a86bcb91bf2cdae3e15aa4763b0fe49b
https://doi.org/10.1111/j.1365-2621.1992.tb08055.x
https://doi.org/10.1111/j.1365-2621.1992.tb08055.x
Publikováno v:
Advanced Dairy Chemistry ISBN: 9780387848648
During the last 50 years, our knowledge of the properties and roles of water in foods has progressed very significantly; at the beginning of this period, the emphasis was on the binding of water to other constituents, which was supposed to impart to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c21e1bc9c1c6a2e93829451a06b205ef
https://doi.org/10.1007/978-0-387-84865-5_11
https://doi.org/10.1007/978-0-387-84865-5_11
Publikováno v:
Journal of Food Science. 55:1445-1447
The effect of biopolymer flexibility on the foaming properties of casein was investigated. Flexibility was altered by: (1) chemical modification (covalent binding of a monosaccharide on the lysyl residues) or (2) pH change. Electron Spin Resonance wa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::97e79f9fa31e9726d9a196c3d3533693
https://doi.org/10.1111/j.1365-2621.1990.tb03954.x
https://doi.org/10.1111/j.1365-2621.1990.tb03954.x
Publikováno v:
Journal of Food Science. 55:437-439
To optimize the use of caseins as surfactants, the surface tension, foaming capacity and stability of the soluble fraction of casein as a function of different factors: pH, protein concentration, polarity (modified by covalent binding of carbohydrate
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::72566bbaaeb6e7dd2f8bc9625e55c4e2
https://doi.org/10.1111/j.1365-2621.1990.tb06781.x
https://doi.org/10.1111/j.1365-2621.1990.tb06781.x