Zobrazeno 1 - 10
of 12
pro vyhledávání: '"R. C. Chandan"'
Autor:
R. C. Chandan, E. Ozgul Evranuz, Ana I. Rodríguez, L. Goddik, Eleftherios H. Drosinos, Y. H. Huy, Luca Simone Cocolin, Fidel Toldrá
Introduction Fermented Animal Products and Their Manufacture Y. H. Hui Dairy Starter Cultures A. Rodriguez, B. Martinez, and J. E. Suarez Microorganisms and Food Fermentation G. Giraffa and D. Carminati Animal-Based Fermented Foods of Asia J. P. Tama
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aa0f7508db8162cc97182e7ba279b0f0
https://doi.org/10.1201/b12084
https://doi.org/10.1201/b12084
Autor:
M. M. Furtado, R. C. Chandan
Publikováno v:
Journal of Food Science. 50:545-546
Samples of blue-mold surface ripened goat milk cheese were analyzed for fat and protein breakdown during ripening. After 2 wk, cheese had a pH of 4.96 and 9.13 micromoles of free fatty acids (F.F.A.)/g fat. After 6 wk, the pH increased to 6.43 and F.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3930653d89ea0ad232fd0e11c93ee17e
https://doi.org/10.1111/j.1365-2621.1985.tb13451.x
https://doi.org/10.1111/j.1365-2621.1985.tb13451.x
Publikováno v:
The Lactic Acid Bacteria Volume 1 ISBN: 9781851667208
Humans around the globe have ingested fermented milk products (FMP) for nutrition and good health for a very long time. Since 1966, FMP consumption has been chronicled, by the International Dairy Federation (IDF). During the last 10 years, the global
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::323e534488d958a9d5fd59d741febc3e
https://doi.org/10.1007/978-1-4615-3522-5_12
https://doi.org/10.1007/978-1-4615-3522-5_12
Publikováno v:
Journal of Food Science. 47:1649-1653
Navy and kidney beans (Phaseolus vulgaris) were hydrated in water, then canned in brines designated as control, whey permeate (WP), and hydrolyzed lactose whey permeate (HP). Hunter Lab Color Difference and Kramer Shear texture analyses indicated gen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::483f9c66619904ca837f72bbd574be99
https://doi.org/10.1111/j.1365-2621.1982.tb05004.x
https://doi.org/10.1111/j.1365-2621.1982.tb05004.x
Autor:
R. C. Chandan, Jose DeMORAES
Publikováno v:
Journal of Food Science. 47:1579-1583
The cells from 32 strains were disrupted by pressure. All the strains except two showed lipase activity. Optimum temperature for lipase production was 44°C. Production of lipase was inhibited by addition of butter oil (29%), milk (41%) and casein (1
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d56d8f66d8fb03667c9b68708bfe6cbe
https://doi.org/10.1111/j.1365-2621.1982.tb04986.x
https://doi.org/10.1111/j.1365-2621.1982.tb04986.x
Publikováno v:
Journal of Dairy Research. 43:45-51
SummarySlow, irreversible aggregation of whey proteins in acidified milk or whey at pH 3·4–4·6 held for up to 10 d at 35–45°C was revealed by the reduction of discrete bands in disc electrophoresis. The aggregation was confirmed by precipitati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7ba3d94ed390278e5db3b37f8efd59dd
https://doi.org/10.1017/s0022029900015582
https://doi.org/10.1017/s0022029900015582
Publikováno v:
Journal of Food Protection. 42:424-426
Prompted by numerous consumer inquiries and several reports in the literature, this survey was undertaken to monitor the composition of yogurt in the mid-Michigan market. Forty-seven samples representing six brands were analyzed. Mean values ± stand
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d0a57c1a09bb361cf69f3a66ee6282ea
https://doi.org/10.4315/0362-028x-42.5.424
https://doi.org/10.4315/0362-028x-42.5.424
Publikováno v:
The Journal of applied bacteriology. 41(1)
Lactobacillus bulgaricus NCDO 1489 produced a single, cell-bound proteinase during growth on nutrient medium at 45°C. Proteinase activity was optimal at 45–50°C and pH 5.2–5.8. and was inhibited by chelating agents. The enzyme was mainly associ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e01a87b1a97478f6dde3eb68079a4947
https://pubmed.ncbi.nlm.nih.gov/8417
https://pubmed.ncbi.nlm.nih.gov/8417
Publikováno v:
Enzymologia. 26
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::5c9590055a60e7c234f38e21af3a870b
https://pubmed.ncbi.nlm.nih.gov/14081857
https://pubmed.ncbi.nlm.nih.gov/14081857
Publikováno v:
Journal of dairy science. 55(9)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::9b613cab1334a2344c3ee40daede23a3
https://pubmed.ncbi.nlm.nih.gov/5074308
https://pubmed.ncbi.nlm.nih.gov/5074308