Zobrazeno 1 - 10
of 220
pro vyhledávání: '"Thom Huppertz"'
Autor:
Abdelmoneim H. Ali, Basim Abu-Jdayil, Gafar Bamigbade, Afaf Kamal-Eldin, Fathalla Hamed, Thom Huppertz, Shao-Quan Liu, Mutamed Ayyash
Publikováno v:
Journal of Dairy Science, Vol 107, Iss 5, Pp 2706-2720 (2024)
ABSTRACT: Making cheese from camel milk (CM) presents various challenges due to its different physicochemical properties compared with bovine milk (BM). In this study, we investigated the chemical composition, proteolysis, meltability, oiling off, te
Externí odkaz:
https://doaj.org/article/27aa867e68ae4c5a9f70f87e20cfea7a
Autor:
Abdelmoneim H. Ali, Maitha Alsalmi, Rodah Alshamsi, Mohammed Tarique, Gafar Bamigbade, Imtisal Zahid, Muhammad Hamza Nazir, Muhammad Waseem, Basim Abu-Jdayil, Afaf Kamal-Eldin, Thom Huppertz, Mutamed Ayyash
Publikováno v:
Journal of Dairy Science, Vol 106, Iss 12, Pp 8221-8238 (2023)
ABSTRACT: The manufacture of camel milk (CM) yogurt has been associated with several challenges, such as the weak structure and watery texture, thereby decreasing its acceptability. Therefore, this study aimed to investigate the effect of whey protei
Externí odkaz:
https://doaj.org/article/3f35ed8e1c4c4cd6993c30eafa0d2c0e
Publikováno v:
Molecules, Vol 29, Iss 15, p 3631 (2024)
In this study, the protein and salts distribution (Ca, P, Na and Mg) in processed cheese (PC) samples prepared with 180 or 360 mEq/kg of the calcium sequestering salts (CSS) disodium phosphate (DSP), disodium pyrophosphate (DSPP), sodium hexametaphos
Externí odkaz:
https://doaj.org/article/249d5169bdc04a0a8fb69c2333cd5c21
Publikováno v:
Foods, Vol 13, Iss 14, p 2204 (2024)
Cheese powder is a product resulting from the removal of moisture from cheese. At first, cheese emulsion is prepared by dissolving cheese(s) with water and calcium sequestering salts followed by drying. The desirable characteristics of cheese powder
Externí odkaz:
https://doaj.org/article/f4c962d2255545499fe349bc3b1884ee
Publikováno v:
Foods, Vol 13, Iss 11, p 1724 (2024)
Micellar calcium phosphate (MCP) plays an important role in maintaining the structure and stability of the casein micelle and its properties during processing. The objective of this study was to investigate how heating (10 min at 80 or 90 °C) at dif
Externí odkaz:
https://doaj.org/article/2a114a540a3944808da763da01ebf372
Publikováno v:
Foods, Vol 13, Iss 10, p 1517 (2024)
The effect of shear on heat-induced changes in milk protein concentrate suspensions was examined at different pH levels, revealing novel insights into micellar dissociation and protein aggregation dynamics. Milk protein concentrate suspensions, adjus
Externí odkaz:
https://doaj.org/article/6a91c56f6de345108b5556da1b571980
Publikováno v:
Nutrients, Vol 16, Iss 7, p 943 (2024)
When food products are often considered only as a source of individual nutrients or a collection of nutrients, this overlooks the importance of interactions between nutrients, but also interactions between nutrients and other constituents of food, i.
Externí odkaz:
https://doaj.org/article/8728dcfb40254890b27870c92ccc502a
Publikováno v:
Powders, Vol 2, Iss 1, Pp 135-150 (2023)
Electric fields have been used in the manufacturing of powders in a number of ways, including to enhance drying rates and retain heat-sensitive materials. Electrohydrodynamic drying and electrostatic spray drying use electric fields to accelerate the
Externí odkaz:
https://doaj.org/article/ad9bd6eceab1456d9c549c19adb13198
Publikováno v:
Foods, Vol 13, Iss 2, p 263 (2024)
Milk protein concentrates (MPCs) possess significant potential for diverse applications in the food industry. However, their heat stability may be a limitation to achieving optimal functional performance. Shearing, an inherent process in food manufac
Externí odkaz:
https://doaj.org/article/08c9365e2dab46fe95e51a8e37ea57ca
Publikováno v:
Foods, Vol 13, Iss 2, p 322 (2024)
Micellar calcium phosphate (MCP) content of skim milk was modified by pH adjustment followed by dialysis. Turbidity, casein micelle size and partitioning of Ca and caseins between the colloidal and soluble phases of milk were determined. Protein stru
Externí odkaz:
https://doaj.org/article/a59c3cf94145480c9e50eafb95b34264