Zobrazeno 1 - 10
of 21
pro vyhledávání: '"I. Laye"'
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
Publikováno v:
Journal of Food Science. 61:54-58
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2435de92fcd57f8dcba9e1ff05c29a6e
https://doi.org/10.1111/j.1365-2621.1996.tb14724.x
https://doi.org/10.1111/j.1365-2621.1996.tb14724.x
Publikováno v:
Journal of Food Science. 60:731-737
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c9e51802b2559a39d38b32aad283f483
https://doi.org/10.1111/j.1365-2621.1995.tb06217.x
https://doi.org/10.1111/j.1365-2621.1995.tb06217.x
Publikováno v:
Journal of Food Science. 60:738-741
Gels made from six experimental whey protein concentrate (WPC) processes using chemical pretreatment, ultrafiltration and microfiltration (MF) of Swiss cheese whey, and three commercial WPC, were compared for rheological, microstructural and sensory
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::996b2c1c2b7632329aa7a408f202c1e8
https://doi.org/10.1111/j.1365-2621.1995.tb06218.x
https://doi.org/10.1111/j.1365-2621.1995.tb06218.x
Publikováno v:
Journal of Food Science. 60:221-226
Chemical pretreatment, microfiltration (MF) and ultrafiltration (UF) were applied to produce delipidized whey protein concentrates (WPC). Processes including both chemical pretreatment and MF resulted in WPC with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::df6414270f426c17a8f41ebe4b1b6843
https://doi.org/10.1111/j.1365-2621.1995.tb05642.x
https://doi.org/10.1111/j.1365-2621.1995.tb05642.x
Publikováno v:
Journal of Food Science. 58:991-995
Chemical and microbiological properties of plain nonfat yogurt were determined after 2, 6 and 12 days refrigerated storage. Sensory properties were determined after 6 days storage. Viable culture bacteria concentrations ranged from 140 to 8,000 × 10
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::56b3e6bf91ad9731895f5cd72e67bd9b
https://doi.org/10.1111/j.1365-2621.1993.tb06096.x
https://doi.org/10.1111/j.1365-2621.1993.tb06096.x
Publikováno v:
Journal of Food Science. 56:999-1001
Studies were conducted to further elucidate factors responsible for inability of S. thermophilus and L. bulgaricus yogurt culture to produce lactic acid and flavor in soy-based yogurt made with isolated soy protein and soymilk. Partial replacement of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1f3961f95e75ab986786ba855e98efc4
https://doi.org/10.1111/j.1365-2621.1991.tb14626.x
https://doi.org/10.1111/j.1365-2621.1991.tb14626.x
Commercial whey protein concentrate (WPC) typically contain 2–5% and 3–7% lactose and lipids, respectively, that make them susceptible to off-flavor production during storage. This research was undertaken to compare the formation of volatile off-
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3ebb792056831c9755d81b0136fb698b
https://doi.org/10.1016/s0167-4501(06)80195-0
https://doi.org/10.1016/s0167-4501(06)80195-0
