Zobrazeno 1 - 10
of 69
pro vyhledávání: '"David W Everett"'
Autor:
Goldy De Bhowmick, Maxence Plouviez, Mariza Gomes Reis, Benoit Guieysse, David W. Everett, Michael P. Agnew, Paul Maclean, Caroline Thum
Publikováno v:
ACS Omega, Vol 9, Iss 26, Pp 27976-27986 (2024)
Externí odkaz:
https://doaj.org/article/7583136135e442038a6344e8317f1657
Publikováno v:
Journal of Dairy Science, Vol 106, Iss 11, Pp 8169- (2023)
Externí odkaz:
https://doaj.org/article/0c3d4ae4078442d28b1e534ea4644605
Cheese: Chemistry, Physics and Microbiology, Fourth Edition, provides a comprehensive overview of the chemical, biochemical, microbiological, and physico-chemical aspects of cheese, taking the reader from rennet and acid coagulation of milk, to the r
Publikováno v:
Journal of Dairy Science, Vol 105, Iss 2, Pp 990-1003 (2022)
ABSTRACT: Hydrolysis-induced coagulation of casein micelles by pepsin occurs during the digestion of milk. In this study, the effect of pH (6.7–5.3) and pepsin concentration (0.110–2.75 U/mL) on the hydrolysis of κ-casein and the coagulation of
Externí odkaz:
https://doaj.org/article/7a9b3776291c4aacab1a4610855ad85a
The effect of particle size on physicochemical stability, bioaccessibility, and bioactivity of bioactive compounds is important in the design of delivery systems. It is challenging to control the size of delivery systems without altering chemical com
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bdbe99864e739b89fb299e59532bda11
https://doi.org/10.21203/rs.3.rs-2954831/v1
https://doi.org/10.21203/rs.3.rs-2954831/v1
Pepsin-induced protein coagulation occurs in the gastric environment when the milk pH is above the isoelectric point of casein proteins. In this study, the effect of milk temperature (4–48 °C) on the hydrolysis of κ-casein by pepsin and the conse
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1457d25775333d09b9c8102b0d940a43
Publikováno v:
Critical Reviews in Food Science and Nutrition. 63:87-113
Milk fat globules (MFGs) are secreted from the mammalian gland and are composed of a triacylglycerol core surrounded by a triple membrane structure, the milk fat globule membrane (MFGM). The MFGM contains complex lipids and proteins reported to have
Publikováno v:
Food chemistry. 402
The effect of whey proteins and heat treatment (90 °C, 5 min) on pepsin-induced hydrolysis of κ-casein, and subsequent coagulation of casein micelles, was investigated at pH 6.3 and 6.0 using reverse-phase HPLC, oscillatory rheology, and confocal l
Publikováno v:
Antioxidants, Vol 5, Iss 3, p 29 (2016)
(+)-Catechin, the representative catechin in green tea, was incorporated into a full-fat cheese (at 125–500 ppm) followed by ripening for 90 days at 8 °C and digesting for six hours. Determination of pH, proximate composition, total phenolic conte
Externí odkaz:
https://doaj.org/article/b96b5ed13d4c436eba4105cb4774d072
Publikováno v:
International Dairy Journal. 81:138-142
Milk fat globule membrane (MFGM) fractions were isolated from fresh raw cream at different temperatures and pH values. The polar lipid (PL) composition of these fractions, and of commercially produced α-serum, β-serum, and buttermilk powder samples