Zobrazeno 1 - 10
of 66
pro vyhledávání: '"T. Uniacke-Lowe"'
Publikováno v:
Journal of Dairy Science, Vol 106, Iss 12, Pp 8357-8367 (2023)
ABSTRACT: Several studies have been focused on the effect of milk protein genetic variants on milk physicochemical properties and functionality in recent years. β-casein, an important protein related to milk processibility, has been reported to have
Externí odkaz:
https://doaj.org/article/d0f203fa6bd04e99a032fa2990fe1f25
Akademický článek
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Publikováno v:
Trends in Food Science & Technology. 112:608-621
Background Human milk is recommended as the optimal source of nutrition for babies up to six months of age, as it provides individualized, specific and abundant nutritional compounds, as well as immunological protection. Currently, there is wide inte
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9fc9614b2e0fd8f75833e187e0705187
https://doi.org/10.1016/j.tifs.2021.03.040
https://doi.org/10.1016/j.tifs.2021.03.040
Autor:
T. Uniacke-Lowe
Publikováno v:
Encyclopedia of Dairy Sciences ISBN: 9780128187678
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::df57411c04181a7cd28a1f0113747069
https://doi.org/10.1016/b978-0-12-818766-1.00147-1
https://doi.org/10.1016/b978-0-12-818766-1.00147-1
Autor:
T. Uniacke-Lowe, P.F. Fox
Publikováno v:
Encyclopedia of Dairy Sciences ISBN: 9780128187678
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a708839df6fc8ac0e1e76946c8a6cc6e
https://doi.org/10.1016/b978-0-12-818766-1.00231-2
https://doi.org/10.1016/b978-0-12-818766-1.00231-2
Autor:
T. Uniacke-Lowe, P.F. Fox
Publikováno v:
Encyclopedia of Dairy Sciences ISBN: 9780128187678
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::34a0d987fd03c4c4d2ffecf58ee07c77
https://doi.org/10.1016/b978-0-12-818766-1.00389-5
https://doi.org/10.1016/b978-0-12-818766-1.00389-5
Publikováno v:
Encyclopedia of Dairy Sciences ISBN: 9780128187678
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3b52ae91afbe14e89fe2d4f3593e74b6
https://doi.org/10.1016/b978-0-12-818766-1.00291-9
https://doi.org/10.1016/b978-0-12-818766-1.00291-9
Publikováno v:
Foods, Vol 10, Iss 2409, p 2409 (2021)
Foods
Foods
Milk protein comprises caseins (CNs) and whey proteins, each of which has different genetic variants. Several studies have reported the frequencies of these genetic variants and the effects of variants on milk physicochemical properties and functiona
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7bef4fd9076bef14fdf31c303aa7a86d
https://www.mdpi.com/2304-8158/10/10/2409
https://www.mdpi.com/2304-8158/10/10/2409
Autor:
C.A. Ryan, Patrick F. Fox, Alan L. Kelly, G. Meehan, T. Uniacke-Lowe, Fanyu Meng, Thom Huppertz, C.A. O'Shea, Elisa Lanfranchi
Publikováno v:
International Dairy Journal 108 (2020)
International Dairy Journal, 108
International Dairy Journal, 108
The creaming properties of human milk have not been widely studied to date, and a mechanism for this phenomenon is not known. Here, the natural creaming of human milk, as affected by temperature and pre-treatments, was studied using dynamic light-sca
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e5fd4af8da99faca4282e00a30db24af
https://hdl.handle.net/10468/9948
https://hdl.handle.net/10468/9948
Akademický článek
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