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pro vyhledávání: '"R. John Pearce"'
Enhancement of gluten quality combined with reduced lipid content through a new salt-washing process
Publikováno v:
Journal of Food Engineering. 95:365-372
A salt-washing process to produce gluten with improved rheological properties having reduced lipid content was developed, initially using sodium chloride and subsequently with ammonium chloride. In laboratory experiments, the lipid content in gluten
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aa7e42cc60d8a02bfafc2add2e5e0d15
https://doi.org/10.1016/j.jfoodeng.2009.05.018
https://doi.org/10.1016/j.jfoodeng.2009.05.018
Autor:
Paul A. Grieve, Ian R. Mitchell, G L Francis, Chris Goddard, F. John Ballard, David A. Dionysius, Geoffrey W. Smithers, R. John Pearce, Graeme H. McIntosh, Kirthi De Silva, Adam D. Copeland, Geoffrey Owen Regester
Publikováno v:
Journal of Dairy Science. 79:1454-1459
Management of dairy whey has often involved implementation of the most economical disposal methods, including discharge into waterways and onto fields or simple processing into low value commodity powders. These methods have been, and continue to be,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3c18124d7d1cf14ff88f03ba08c909d6
https://doi.org/10.3168/jds.s0022-0302(96)76504-9
https://doi.org/10.3168/jds.s0022-0302(96)76504-9
Publikováno v:
Journal of Dairy Science. 75:2928-2936
Seasonal variations have been monitored in the milk supply and in six physical and functional properties of commercial whey protein concentrate (75% protein) manufactured at intervals over a single lactation cycle in southeastern Australia. Recently,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::59cd588727ced7749140884c9b52174a
https://doi.org/10.3168/jds.s0022-0302(92)78055-2
https://doi.org/10.3168/jds.s0022-0302(92)78055-2
Autor:
R. John Pearce
Publikováno v:
Whey and Lactose Processing ISBN: 9781851667536
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c28460213e26b639a219e791d0ca0ea2
https://doi.org/10.1007/978-94-011-2894-0_2
https://doi.org/10.1007/978-94-011-2894-0_2
Autor:
R. John Pearce
Publikováno v:
Whey and Lactose Processing ISBN: 9781851667536
Awareness of the potential for whey proteins as food ingredients has been growing for more than a decade. Their high nutritional value, imparted by the high and balanced content of essential amino acids, together with a cost likely to remain less tha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dda104ca32e5e94581510dc4df733541
https://doi.org/10.1007/978-94-011-2894-0_8
https://doi.org/10.1007/978-94-011-2894-0_8
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