Výsledky vyhledávání - "Ram R. Panthi"

Akademický článek

Rehydration Properties of Whey Protein Isolate Powders Containing Nanoparticulated Proteins

Autor: Jacob R. Guralnick, Ram R. Panthi, Valeria L. Cenini, Vinay S. N. Mishra, Barry M. G. O’Hagan, Shane V. Crowley, James A. O’Mahony

Publikováno v: Dairy, Vol 2, Iss 4, Pp 602-616 (2021)

The rehydration properties of original whey protein isolate (WPIC) powder and spray-dried WPI prepared from either unheated (WPIUH) or nanoparticulated WPI solutions were investigated. Nanoparticulation of whey proteins was achieved by subjecting rec

Externí odkaz: https://doaj.org/article/a965b8e4c6814da6b2871e72d577a224

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Akademický článek

Influence of Glycomacropeptide on Rehydration Characteristics of Micellar Casein Concentrate Powder

Autor: Ram R. Panthi, Francesca Bot, James A. O’Mahony

Publikováno v: Foods, Vol 10, Iss 8, p 1960 (2021)

Glycomacropeptide (GMP) shows potential for enhancing the rehydration properties of high-protein dairy powders due to its hydrophilic nature. This study involved formulating micellar casein concentrate (MCC) solutions (8.6% final protein content) wit

Externí odkaz: https://doaj.org/article/ee8207e340e8438c8dc97f8d7eb43b76

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Measurement of syneretic properties of rennet-induced curds and impact of factors such as concentration of milk: A review

Autor: Donal J. O'Callaghan, Jeremiah J. Sheehan, Alan L. Kelly, Ram R. Panthi

Publikováno v: Trends in Food Science & Technology. 91:530-540

Background The rate or extent of whey expulsion or syneresis from cheese curds during stirring in-vat determines curd moisture levels, which subsequently influences cheese moisture content. The outward migration of whey depends on curd contraction an

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::2a1927383c3225c56426e4b5f463e9a2
https://doi.org/10.1016/j.tifs.2019.07.023

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Influence of herd diet on the metabolome of Maasdam cheeses

Autor: Kieran N. Kilcawley, Ulrik Kræmer Sundekilde, Alan L. Kelly, Mark A. Fenelon, Deirdre Hennessy, Jeremiah J. Sheehan, Ram R. Panthi, David T. Mannion

Publikováno v: Panthi, R R, Sundekilde, U K, L. Kelly, A, Hennessy, D, Kilcawley, K N, Mannion, D T, Fenelon, M A & Sheehan, J J 2019, ' Influence of herd diet on the metabolome of Maasdam cheeses ', Food Research International, vol. 123, pp. 722-731 . https://doi.org/10.1016/j.foodres.2019.05.026

The untargeted metabolic profiles of ripened Maasdam cheese samples prepared from milk derived from three herd groups, fed: (1) indoors on total mixed ration (TMR), or outdoors on (2) grass only pasture (GRA) or (3) grass and white clover pasture (CL

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::56c5a918bbf3f4830fde76d3a29e3535
https://doi.org/10.1016/j.foodres.2019.05.026

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Response surface methodology modeling of protein concentration, coagulum cut size, and set temperature on curd moisture loss kinetics during curd stirring

Autor: Almut H. Vollmer, Donald J. McMahon, Alan L. Kelly, Jeremiah J. Sheehan, Ram R. Panthi, Xin Dai

Publikováno v: Journal of Dairy Science. 102:4989-5004

peer-reviewed The effects of the independent variables protein concentration (4–6%), coagulum cut size (6–18 mm3), and coagulation temperature (28–36°C) on curd moisture loss during in-vat stirring were investigated using response surface meth

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3d71112f6a091a5704f6ac3fa0fbff8d
https://doi.org/10.3168/jds.2018-15051

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Pilot-scale production and physicochemical characterisation of spray-dried nanoparticulated whey protein powders

Autor: Ram R. Panthi, Francesca Bot, Barry O'Hagan, Jacob R. Guralnick, James A. O'Mahony, Shane V. Crowley, Valeria L. Cenini

Spray-dried whey protein isolate (WPI) powders were prepared at pilot-scale from solutions without heat (WPIUH), heated (WPIH) or heated with calcium (WPIHCa), which were analysed and compared with a control sample (WPIC). WPIC, WPIUH, WPIH and WPIHC

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4df184d95c8f7a2ffda3f39b72c32f14
https://hdl.handle.net/10468/13478

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Influence of pH adjustment on physicochemical properties of microfiltration retentates of skim milk and rehydration properties of resulting powders

Autor: Sini N. Shibu, Francesca Bot, Tomasz J. Ochalski, James A. O'Mahony, Ram R. Panthi, Dzianis Saladukha

Publikováno v: International Dairy Journal. 116:104953

Effects of pH adjustment on physicochemical properties of microfiltration retentates of skim milk and rehydration of resulting micellar casein concentrate (MCC) powders were investigated. Aliquots of retentate (pH 6.9) were adjusted to pH 7.3, 7.6 or

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::cf6282acb120e5d9a46a71f835f3b259
https://doi.org/10.1016/j.idairyj.2020.104953

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