Zobrazeno 1 - 10 of 21 pro vyhledávání: '"K. Pandalaneni"'
1
Influence of milk protein concentrates with modified calcium content on enteral dairy beverage formulations: Physicochemical properties
Autor: C. Marella, K. Pandalaneni, Lloyd Metzger, J.K. Amamcharla
Publikováno v: Journal of Dairy Science. 101:9714-9724
Because of their high protein and low lactose content, milk protein concentrates (MPC) are typically used in the formulation of ready-to-drink beverages. Calcium-mediated aggregation of proteins during storage is one of the main reasons for loss of s
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b79c35477d5a3e54b73f6ed4c613faa2
https://doi.org/10.3168/jds.2018-14781
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2
Evaluating the crystallization of lactose at different cooling rates from milk and whey permeates in terms of crystal yield and purity
Autor: K. Pandalaneni, J.K. Amamcharla
Publikováno v: Journal of Dairy Science. 101:8805-8821
The cooling rate of supersaturated lactose solution is one of the important parameters determining the yield and size distribution of lactose crystals. The influence of increasing cooling rate on lactose crystallization and quality of lactose crystal
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7bef94f1e412dbfb113fb5d44938a420
https://doi.org/10.3168/jds.2018-14846
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3
Focused beam reflectance measurement as a tool for in situ monitoring of the lactose crystallization process
Autor: J.K. Amamcharla, K. Pandalaneni
Publikováno v: Journal of Dairy Science. 99:5244-5253
Lactose accounts for about 75 and 85% of the solids in whey and deproteinized whey, respectively. Production of lactose is usually carried out by a process called crystallization. Several factors including rate of cooling, presence of impurities, and
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0e9f5ee0ca4b0b8ae350b12840fcc4a8
https://doi.org/10.3168/jds.2015-10643
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4
Dietary Zinc-Amino Acid Complex Does Not Affect Markers of Mammary Epithelial Integrity or Heat Stability of Milk in Mid-Lactating Cows
Autor: J.K. Amamcharla, Laman K. Mamedova, Caio Seiti Takiya, Jeff M DeFrain, Barry J. Bradford, K. Pandalaneni, James E Shaffer
Publikováno v: Biological trace element research. 190(2)
Supplying dietary zinc in excess of traditional requirements has clear impacts on the gut epithelium, but little research has explored whether similar impacts on the mammary epithelium may occur. Our objective was to determine the effects of suppleme
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::870028fca4e9cbca853701a207379dfe
https://pubmed.ncbi.nlm.nih.gov/30382478
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5
Influence of milk protein concentrates with modified calcium content on enteral dairy beverage formulations: Storage stability
Autor: J.K. Amamcharla, C. Marella, Khilendra Bhanduriya, K. Pandalaneni, Lloyd Metzger
Publikováno v: Journal of dairy science. 102(1)
Control of calcium-mediated storage defects, such as age gelation and sedimentation, were evaluated in enteral high-protein dairy beverages during storage. To investigate the effects of reduced-calcium ingredients on storage stability, 2 batches each
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1c12493f2a5d410a1d1a66b6dba93cc1
https://pubmed.ncbi.nlm.nih.gov/30415858
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6
Preliminary studies on in situ monitoring of lactose crystallization using focused beam reflectance measurement
Autor: J.K. Amamcharla, K. Pandalaneni
Publikováno v: Kansas Agricultural Experiment Station Research Reports. :35-43
Isothermal crystallization of lactose was studied at supersaturated concentrations (w/w) of 50%, 55%, and 60% at temperatures 20oC and 30oC using an in situ system, focused beam reflectance measurement (FBRM), and a refractometer. The FBRM data were
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::41ff8cb370ce31d8c3590f919467c3cb
https://doi.org/10.4148/2378-5977.3115
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9
Kniha
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10
Akademický článek
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