Zobrazeno 1 - 10
of 84
pro vyhledávání: '"Simon M. Loveday"'
Autor:
An Zongqi, Ana C. Marshall, J. M. D. R. Jayawardana, Mike Weeks, Simon M. Loveday, Warren McNabb, Nicolas Lopez-Villalobos
Publikováno v:
Animal Biotechnology, Vol 35, Iss 1 (2024)
The objectives of this study were to estimate genetic parameters for citric acid content (CA) and lactic acid content (LA) in sheep milk and to identify the associated candidate genes in a New Zealand dairy sheep flock. Records from 165 ewes were use
Externí odkaz:
https://doaj.org/article/824f0c96dd8c42ba8afdd9ccd8355575
Autor:
Sewuese S. Okubanjo, Sam J. Brooke, Rob Ward, Nic Mostert, Simon M. Loveday, Aiqian Ye, Peter J. Wilde, Harjinder Singh, Mark Waterland
Publikováno v:
Current Research in Food Science, Vol 6, Iss , Pp 100515- (2023)
This study sought to explore the combined use of confocal Raman microscopy and microfluidic channels to probe the location and mobility of hydrophobic antioxidant (β-carotene) incorporated at the interface of food-grade droplet-stabilized emulsions
Externí odkaz:
https://doaj.org/article/fd4ba154d251451aacf3d827b32dd5b4
Publikováno v:
Future Foods, Vol 6, Iss , Pp 100200- (2022)
Externí odkaz:
https://doaj.org/article/e16f067c55ba4d2295448532dfaa5e99
Autor:
Ana Carolina Marshall, Nicolas Lopez-Villalobos, Simon M. Loveday, Ashling Ellis, Warren McNabb
Publikováno v:
Animals, Vol 13, Iss 3, p 349 (2023)
Lactation curves were modelled for dairy sheep in a New Zealand flock, providing information on the lactation yields of milk, fat, protein, and lactose, corrected for 130 days of milking. From 169 ewes, a total of 622 test-day records were obtained d
Externí odkaz:
https://doaj.org/article/5871e608fa4f4db9b7c8714bd0632118
Autor:
Juliana A. S. Leite, Carlos A. Montoya, Simon M. Loveday, Evelyne Maes, Jane A. Mullaney, Warren C. McNabb, Nicole C. Roy
Publikováno v:
Frontiers in Nutrition, Vol 8 (2021)
Proteases present in milk are heat-sensitive, and their activities increase or decrease depending on the intensity of the thermal treatment applied. The thermal effects on the protease activity are well-known for bovine milk but poorly understood for
Externí odkaz:
https://doaj.org/article/ee7c7687db544e4180a90eed3a9b10ea
Autor:
Laura Payling, Nicole C. Roy, Karl Fraser, Simon M. Loveday, Ian M. Sims, Peter H. Janssen, Stefan J. Hill, Laura G. Raymond, Warren C. McNabb
Publikováno v:
STAR Protocols, Vol 2, Iss 1, Pp 100227- (2021)
Summary: This protocol describes the application of breath testing and ex vivo fermentations to study the association between breath methane and the composition and functionality of the gut microbiome. The protocol provides a useful systems biology a
Externí odkaz:
https://doaj.org/article/aa299fb328a14b469352a0d8781210b5
Publikováno v:
Foods, Vol 10, Iss 1, p 154 (2021)
In this study, a model system of firm tofu (pressed gel) was prepared to study how the coagulation mechanism—acidification with glucono δ-lactone (GDL) or coagulation with magnesium sulphate (MgSO4)—affected the physical properties of the gels a
Externí odkaz:
https://doaj.org/article/f8a613831d93430a825c1c9b2db2c6fb
Publikováno v:
Food Biophysics. 18:218-227
This study aimed to explore how the delivery of added phenolic acids was affected by the soy protein gel matrix using the INFOGEST static in vitro digestion protocol. Gels were prepared by two consecutive heating steps and by adding glucono–$$\delt
Autor:
Teresa F. Wegrzyn, Sharon Henare, Natalie Ahlborn, Noha Ahmed Nasef, Linda M. Samuelsson, Simon M. Loveday
Publikováno v:
British Journal of Nutrition. 128:1555-1564
Soya–dairy protein blends can extend post-exercise muscle synthesis in young people more than whey protein control. Older adults differ metabolically from young people, and their ability to absorb amino acids from dietary protein is important for m
Publikováno v:
Journal of Dairy Science. 104:11413-11421
The value of milk hinges on its physicochemical functionality under processing conditions. We examined composition-functionality relationships with individual milks from 24 New Zealand dairy cows, sampled at 3 times over the season. Milks were classi