Zobrazeno 1 - 10
of 86
pro vyhledávání: '"M.E. Mangino"'
Publikováno v:
Journal of Food Science. 62:535-538
Calcium-fortified soy milk (200 mg/100g) was formulated by adding to water (85-90°C) full-fat soy flour (10%), sucrose (2.75%) and soy protein isolate (2.25%). Following homogenization, the blend was twice clarified and pasteurized at 65°C/30 min b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::12b3d68f584b467ffcce47364a206744
https://doi.org/10.1111/j.1365-2621.1997.tb04424.x
https://doi.org/10.1111/j.1365-2621.1997.tb04424.x
Publikováno v:
Food Hydrocolloids. 6:315-322
Models were derived for the prediction of dielectric constants (∈′ r ) and loss factors (∈″ r ) for hydrocolloids in the powdered state from knowledge of the moisture content, stoichiometric charge-to-mass ratio and temperature. All three var
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0b46c6d6e1ddd5c4fd4ba0a28fbe004f
https://doi.org/10.1016/s0268-005x(09)80098-2
https://doi.org/10.1016/s0268-005x(09)80098-2
Publikováno v:
Food Hydrocolloids. 5:269-280
Models for sterilized, concentrated infant formulae were prepared from whey protein concentrate (WPC) and high-heat non-fat dry milk (NFDM) to yield a casein to whey ratio of 40:60%. The protein, carrageenan and lecithin levels were varied within a n
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f0f215474129ff528bc30b1ea8b0eac9
https://doi.org/10.1016/s0268-005x(09)80113-6
https://doi.org/10.1016/s0268-005x(09)80113-6
Autor:
E.A. Foegeding, C.V. Morr, T. E. O'Neill, V.R. Harwalkar, B.A. Lewis, Joe M. Regenstein, J. B. German, L.G. Phillips, Arun Kilara, John E. Kinsella, M.E. Mangino, D.M. Smith
Publikováno v:
Journal of Food Science. 55:1441-1444
A collaborative study involving nine laboratories was conducted over four years to evaluate a rapid, simple and reliable whipping method for measuring overrun and foam stability. Effectiveness of the method was assessed by measuring the characteristi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::260d7ffe7c74c8b560ead687c9f3cf0c
https://doi.org/10.1111/j.1365-2621.1990.tb03953.x
https://doi.org/10.1111/j.1365-2621.1990.tb03953.x
Publikováno v:
The Journal of microwave power and electromagnetic energy : a publication of the International Microwave Power Institute. 36(3)
Denaturation of whey proteins can be detected by the dielectric properties. The dielectric properties of 20% whey protein with 0, 5 or 15% sugar, 2% salt, at pH 4 and isolated whey proteins were measured from room temperature to 100 degrees C at 300-
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::23003b39f86f3a61fa5b389444967d2e
https://pubmed.ncbi.nlm.nih.gov/11837051
https://pubmed.ncbi.nlm.nih.gov/11837051
Autor:
Piccolo, Claudia Lucia1 (AUTHOR) c.piccolo@policlinicocampus.it, Celli, Ilenia1 (AUTHOR) ilenia.celli.fw@fbf-isola.it, Bandini, Claudio2 (AUTHOR) claudio.bandini@live.it, Tommasiello, Manuela1 (AUTHOR) m.tommasiello@policlinicocampus.it, Sammarra, Matteo1 (AUTHOR) m.sammarra@policlinicocampus.it, Faggioni, Lorenzo2 (AUTHOR) dania.cioni@unipi.it, Cioni, Dania2 (AUTHOR) emanuele.neri@unipi.it, Beomonte Zobel, Bruno3,4 (AUTHOR) b.zobel@policlinicocampus.it, Neri, Emanuele2 (AUTHOR)
Publikováno v:
Cancers. Mar2024, Vol. 16 Issue 5, p870. 12p.
Autor:
M.E. Mangino, Arun Kilara
Publikováno v:
Journal of Food Science. 56:1448-1449
Twelve samples of whey protein concentrates manufactured under defined conditions were analyzed for their composition. Samples were subjected to differential scanning calorimetry to determine the onset temperature and enthalpy of denaturation. Solubi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b8ea94eef9e2056c406bc4241f6de3ea
https://doi.org/10.1111/j.1365-2621.1991.tb04794.x
https://doi.org/10.1111/j.1365-2621.1991.tb04794.x
Autor:
J.R. Brunner, M.E. Mangino
Publikováno v:
Journal of Dairy Science. 60:841-850
Xanthine oxidase was isolated directly from fat globule membranes by freeing the bound enzyme with sodium deoxycholate, obviating the use of proteolytic enzymes in the purification procedure. The isolated enzyme possessed a Michaelis constant of 1.29
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4d357e6040e193c969a3b97097c2905d
https://doi.org/10.3168/jds.s0022-0302(77)83952-0
https://doi.org/10.3168/jds.s0022-0302(77)83952-0
Autor:
M.E. Mangino, N.W. Freeman
Publikováno v:
Journal of Dairy Science. 64:1772-1780
Effects of ultra-high temperature treatment by falling-film-steam-infusion on the size and appearance of casein micelles in bovine milk were examined by electron microscopy. Preheating and homogenization at 65.6 or 82.2°C for approximately 150 s did
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::45a831030c3a51aabf6d5f34172f56c4
https://doi.org/10.3168/jds.s0022-0302(81)82765-8
https://doi.org/10.3168/jds.s0022-0302(81)82765-8
Autor:
J. Van Buren, J.E. Kinsella, M.E. Mangino, B. German, B.A. Lewis, Joe M. Regenstein, C.V. Morr, Arun Kilara
Publikováno v:
Journal of Food Science. 50:1715-1718
A colaborative study was conducted to develop a rapid, simple and reliable procedure for determining the solubility of food protein prod- ucts, e.g., spray-dried whey protein concentrate, sodium caseinate, egg white protein and soy protein isolate. T
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::42b1005ca3663e0ca61f949d3c6da1ba
https://doi.org/10.1111/j.1365-2621.1985.tb10572.x
https://doi.org/10.1111/j.1365-2621.1985.tb10572.x