Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Gerd Konrad"'
Publikováno v:
International Dairy Journal. 30:39-44
Concentrates of milk phospholipids (PLs) were extracted from whey buttermilk. The whey buttermilk was centrifuged and deproteinised before ultrafiltration (UF) using peptic or tryptic hydrolysis. UF was carried out using membranes with molecular mass
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::86f4f9a6d3a7e65c977d20dfcd4533f1
https://doi.org/10.1016/j.idairyj.2012.11.007
https://doi.org/10.1016/j.idairyj.2012.11.007
Publikováno v:
International Dairy Journal. 22:73-77
Acid whey was prepared from reconstituted ultra-low heat skimmed milk powder fermented with Lactobacillus helveticus , clarified by centrifugation, pH adjusted and ultrafiltered (cut-off limit 10 or 30 kDa) at 50 °C to a volume reduction ratio of 10
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3cea0347087a0b6fd1d0e97db7abbf09
https://doi.org/10.1016/j.idairyj.2011.08.005
https://doi.org/10.1016/j.idairyj.2011.08.005
Autor:
Thomas Kleinschmidt, Gerd Konrad
Publikováno v:
International Dairy Journal. 18:47-54
A novel approach to α -lactalbumin ( α -LA) isolation from sweet whey comprised a membrane filtration and a tryptic treatment of permeate. The ultrafiltration (UF) was performed with a laboratory and a pilot-scale equipment using membranes with 100
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::44947d874225b647e1776752f703ba2c
https://doi.org/10.1016/j.idairyj.2007.06.004
https://doi.org/10.1016/j.idairyj.2007.06.004
Publikováno v:
Chemie Ingenieur Technik. 73:1483-1487
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::175c19f3b7f81d36708b9ce9c6036258
https://doi.org/10.1002/1522-2640(200111)73:11<1483::aid-cite1483>3.0.co
https://doi.org/10.1002/1522-2640(200111)73:11<1483::aid-cite1483>3.0.co
Publikováno v:
International Dairy Journal. 10:713-721
A novel method for β-lactoglobulin (β-lg) isolation from whey was investigated. The method comprised a peptic treatment of whey and membrane filtration under gentle conditions for isolation of native β-lg. The method was applied to 10,000 L batche
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ce3e3fb2ebce2175e2b76e4bccabefdf
https://doi.org/10.1016/s0958-6946(00)00099-6
https://doi.org/10.1016/s0958-6946(00)00099-6
Publikováno v:
International Dairy Journal. 7:805-812
The new method includes three selective steps for isolation of native β-lactoglobulin (β-lg) in milk: (i) the isoelectric precipitation of caseins; (ii) a preconditioning step using a selective buffer to improve the solubility of native β-lg requi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::31eff8caa0be364fea75524681999605
https://doi.org/10.1016/s0958-6946(97)00072-1
https://doi.org/10.1016/s0958-6946(97)00072-1
Autor:
Bärbel Lieske, Gerd Konrad
Publikováno v:
International Dairy Journal. 6:359-370
The enzymic hydrolysis of α-lactalbumin and β-lactoglobulin by papain was studied on pure whey protein fractions and on a commercial whey protein concentrate (Lacprodan 80). The effect of pH on substrate specificity of papain was indicated by the i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::37e57aaa7580eaef572d62ad15ce6e0f
https://doi.org/10.1016/0958-6946(95)00028-3
https://doi.org/10.1016/0958-6946(95)00028-3
Autor:
Gerd Konrad, Ba¨rbel Lieske
Publikováno v:
International Dairy Journal. 6:13-31
Limited proteolysis of whey protein by papain at pH 6.5 and subsequent thermal unfolding at acidic pH were studied and correlations between physico-functional (solubility, foaming, emulsifying) and physico-chemical properties were determined. The opt
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c9e7edc5cdf6aaa171d68c4c8364f675
https://doi.org/10.1016/0958-6946(94)00049-2
https://doi.org/10.1016/0958-6946(94)00049-2
Autor:
Bärbel Lieske, Gerd Konrad
Publikováno v:
Food Reviews International. 10:287-312
The flavors produced by stewing, broiling, or roasting make meat one of the most popular items in the human diet. No “key” compounds are responsible for meat flavors. However, protein degradation appears essential to the development of meat flavo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::938aec5bd9dc59107cb618753efc90af
https://doi.org/10.1080/87559129409541004
https://doi.org/10.1080/87559129409541004
Autor:
Bärbel Lieske, Gerd Konrad
Publikováno v:
Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung. 195:320-325
Am Beispiel der Milchproteine wird die Methode zur Bestimmung der maximalen Emulgierkapazitat optimiert. Die Methode beruht darauf, das am Inversionspunkt einer Emulsion der elektrische Widerstand sprunghaft ansteigt. Experimentell uberpruft wurden d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ba081c762d9730912674e4617f627264
https://doi.org/10.1007/bf01187907
https://doi.org/10.1007/bf01187907