Zobrazeno 1 - 10
of 53
pro vyhledávání: '"W R, McManus"'
Publikováno v:
Journal of Dairy Science. 95:6871-6881
Milk gels were made by renneting and acidifying skim milk containing 5 different starches, and then compressed by centrifugation to express whey and simulate curd syneresis during the manufacture of low-fat cheese. A series of 17 starches were examin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8019c67e1b51893db404997ac0ad4033
https://doi.org/10.3168/jds.2011-5191
https://doi.org/10.3168/jds.2011-5191
Publikováno v:
Journal of Dairy Science. 92:4169-4179
The protein matrix of cheese undergoes changes immediately following cheesemaking in response to salting and cooling. Normally, such changes are limited by the amount of water entrapped in the cheese at the time of block formation but for brined chee
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6f37d00ab4607c2bdc1014022b9709b1
https://doi.org/10.3168/jds.2009-2183
https://doi.org/10.3168/jds.2009-2183
Publikováno v:
Journal of Food Science. 74:E312-E321
Use of hydrolyzed proteins is known to delay hardening of high-protein nutrition bars. Bars were formulated using ratios of 0%, 25%, 50%, 75%, or 100% partially hydrolyzed whey protein isolate (HWPI) to nonhydrolyzed whey protein isolate (WPI) in one
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::10895ecb1de4c5716c8c857c9832f324
https://doi.org/10.1111/j.1750-3841.2009.01225.x
https://doi.org/10.1111/j.1750-3841.2009.01225.x
Publikováno v:
Nature. 412:433-436
Some insects have cultivated intimate relationships with mutualistic bacteria since their early evolutionary history. Most ancient 'primary' endosymbionts live within the cytoplasm of large, polyploid host cells of a specialized organ (bacteriome). W
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ad8897ac32ee90a315f5f7e2459a63d2
https://doi.org/10.1038/35086563
https://doi.org/10.1038/35086563
Publikováno v:
American Journal of Physiology-Endocrinology and Metabolism. 278:E1104-E1114
Antisera were raised against the NH2-terminus of the putative basal lateral membrane (BLM) receptor for 1,25-dihydroxyvitamin D3[1,25(OH)2D3; BLM-VDR]. In Western analyses of BLM proteins, antibody (Ab) 099 was monospecific for a 64.5-kDa band. A pro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bc1c4a3cfd35d56583303a343995b163
https://doi.org/10.1152/ajpendo.2000.278.6.e1104
https://doi.org/10.1152/ajpendo.2000.278.6.e1104
Publikováno v:
LWT - Food Science and Technology. 32:486-494
A layer of cream (or fat) that forms on ultra-high-temperature processed milk during storage can make it unacceptable to the consumer. Milk homogenized after ultra-high-temperature treatment is apparently more susceptible to forming a cream layer tha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1ec39861695987545d9e4fcba67e9642
https://doi.org/10.1006/fstl.1999.0586
https://doi.org/10.1006/fstl.1999.0586
Autor:
Donald J. McMahon, W. R. McManus
Publikováno v:
Journal of Dairy Science. 81:2985-2993
Numerous models for the structure of casein micelles have been proposed in the past. Based on the chemical and physical properties of micelles, these models fall into two general categories, models of internal structure and models of submicelles. Ele
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1e8d7b2b594fb3f545f469921db501d3
https://doi.org/10.3168/jds.s0022-0302(98)75862-x
https://doi.org/10.3168/jds.s0022-0302(98)75862-x
Publikováno v:
LWT - Food Science and Technology. 29:721-728
Reduced fat Mozzarella cheese was produced using Streptococcus thermophilus and Lactobacillus helveticus , and either total or partial replacement of L. helveticus with Lactobacillus casei ssp. casei . Stretch, melt and cook colour were determined at
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::db7d28a0f1f25adb08d62720ed12c0b9
https://doi.org/10.1006/fstl.1996.0112
https://doi.org/10.1006/fstl.1996.0112
Publikováno v:
Journal of dairy science. 95(11)
An erythromycin-resistant strain of probiotic Lactobacillus paracasei ssp. paracasei LBC-1 (LBC-1e) was added to part-skim Mozzarella cheese in alginate-microencapsulated or free form at a level of 10(8) and 10(7)cfu/g, respectively. Survival of LBC-
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::33f88515a69d74b1c97164edb1c2af93
https://pubmed.ncbi.nlm.nih.gov/22981567
https://pubmed.ncbi.nlm.nih.gov/22981567
Publikováno v:
Journal of dairy science. 94(4)
Low-fat cheeses dehydrate too quickly when baked in a forced air convection oven, preventing proper melting on a pizza. To overcome this problem, low-fat Mozzarella cheese was developed in which fat is released onto the cheese surface during baking t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4d4a93e656eff3076e1b77fa5bea42ae
https://pubmed.ncbi.nlm.nih.gov/21426959
https://pubmed.ncbi.nlm.nih.gov/21426959