Zobrazeno 1 - 10
of 577
pro vyhledávání: '"Micellar casein"'
Publikováno v:
Shipin Kexue, Vol 45, Iss 20, Pp 57-64 (2024)
In this study, calcium-chelating casein hydrolytic peptide (CHP-Ca) was prepared by the chelation reaction between CHP, which was prepared from enzymatic hydrolysis of micelle casein, and calcium chloride at a mass ratio of 2:1. Five enzymes (flavour
Externí odkaz:
https://doaj.org/article/7332edf233a24243b12d4f2988bd1163
Publikováno v:
Journal of Dairy Science, Vol 107, Iss 5, Pp 2721-2732 (2024)
ABSTRACT: Processing temperature has a significant influence on the composition and functionality of the resulting streams following microfiltration (MF) of skim milk. In this study, MF and diafiltration (DF) were performed at 4 or 50°C to produce
Externí odkaz:
https://doaj.org/article/752530321eba4aab88d9b0ba91fa55c4
Publikováno v:
Теория и практика переработки мяса, Vol 9, Iss 1, Pp 65-74 (2024)
A novel approach to the protection of unstable fat-soluble vitamins, using retinol as an example, is presented in this work. This method is based on introducing vitamin A molecules into casein micelles. Protective properties of micellar casein toward
Externí odkaz:
https://doaj.org/article/403c1089f0ab47a3a0b77e15e65b082e
Autor:
Angella Velazquez-Dominguez, Manon Hiolle, Marwan Abdallah, Amandine Descamps, Guillaume Delaplace, Paulo De Sa Peixoto
Publikováno v:
Food Chemistry Advances, Vol 4, Iss , Pp 100669- (2024)
Micellar casein powders (MCP) are added to food products to enhance their protein content and functional qualities. Enzymatic cross-linking (CL) with microbial transglutaminase (mTGase) is a promising method for improving the functional properties of
Externí odkaz:
https://doaj.org/article/410276e448f944efac568979376535b6
Publikováno v:
Journal of Dairy Science, Vol 106, Iss 12, Pp 8331-8340 (2023)
ABSTRACT: Liquid micellar casein concentrate (MCC) is an ideal milk-based protein ingredient for neutral-pH ready-to-drink beverages. The texture and mouthfeel of liquid MCC-based beverages depend on the beverage protein content, as well as the compo
Externí odkaz:
https://doaj.org/article/1827738de32a48f3bce0d3047dc040cc
Autor:
Prafulla Salunke, Lloyd E. Metzger
Publikováno v:
Foods, Vol 13, Iss 17, p 2720 (2024)
In dairy-based imitation mozzarella cheese (IMC) formulations, intact casein is critical and imparts IMC with a firm and elastic, stringy, melted texture. Rennet casein (RCN) is the desired ingredient to provide intact casein in IMC and is preferred
Externí odkaz:
https://doaj.org/article/aec011353aaa403d9dd6b95d796796e6
Publikováno v:
Shipin Kexue, Vol 44, Iss 16, Pp 50-60 (2023)
In this work, oil-in-water (O/W) emulsion gels with 70% oil phase were prepared using micellar casein (MC) and sodium alginate (SA) as substrates with the addition of gluconate-δ-lactone (GDL) as acidifying agent. The effects of GDL addition on the
Externí odkaz:
https://doaj.org/article/dd53f0c6a0834e068438134cf4e9081b
Publikováno v:
Journal of Dairy Science, Vol 106, Iss 6, Pp 3884-3899 (2023)
ABSTRACT: Our objective was to determine the effect of addition of dipotassium phosphate (DKP) at 3 different thermal treatments on color, viscosity, and sensory properties of 7.5% milk protein-based beverages during 15 d of storage at 4°C. Micellar
Externí odkaz:
https://doaj.org/article/48a4b692042f425cb266721ae19c4295
Publikováno v:
Liang you shipin ke-ji, Vol 31, Iss 3, Pp 106-111 (2023)
At present, casein can be isolated from skim milk by membrane filtration technology, and micellar casein concentrate could be obtained by concentration, sterilization, drying. In this paper, the factors affecting the composition of micellar casein co
Externí odkaz:
https://doaj.org/article/9430f0792ecb4794978e1ab2be508179
Publikováno v:
Journal of Dairy Science, Vol 106, Iss 1, Pp 61-74 (2023)
ABSTRACT: High protein levels in yogurt, as well as the presence of denatured whey proteins in the milk, lead to the development of firm gels that can make it difficult to formulate a fluid beverage. We wanted to prepare high-protein yogurts and expl
Externí odkaz:
https://doaj.org/article/bd86190f82614ce1b34a8fd186431cf5