Zobrazeno 1 - 10
of 413
pro vyhledávání: '"milk serum"'
Autor:
Bo Yuan, Anders Bignert, Patrik L. Andersson, Christina E. West, Magnus Domellöf, Åke Bergman
Publikováno v:
Environment International, Vol 183, Iss , Pp 108440- (2024)
Background: Polychlorinated alkanes (PCAs) constitute a large group of individual congeners originating from commercial chlorinated paraffin (CP) products with carbon chain lengths of PCAs-C10-13, PCAs-C14-17, and PCAs-C18-32, occasionally containing
Externí odkaz:
https://doaj.org/article/2c80fd6827a84d4ea5c8e0548a57123c
Publikováno v:
Journal of Future Foods, Vol 2, Iss 3, Pp 270-274 (2022)
Donkey milk (DM) has attracted immense attention owing to its resemblance to human milk. Consequently, its components require rigorous analysis. This study aimed to identify DM serum proteins (DMSPs) using a label-free MS-based proteomics method. Her
Externí odkaz:
https://doaj.org/article/69f4d49579f64d57bd865ffe9dff804a
Publikováno v:
Dairy, Vol 3, Iss 1, Pp 47-58 (2022)
Milk contains all nutrients needed for development of calves. One important group of components responsible for this are the milk proteins. Variation due to feed or animal health, has been studied for the most abundant milk proteins. The aim of this
Externí odkaz:
https://doaj.org/article/d6bf93da725b4137a1b8412ddb509456
Publikováno v:
Алматы технологиялық университетінің хабаршысы, Vol 127, Iss 2, Pp 8-12 (2021)
The results of the influence of sour milk serum on the process of the technological process of dough preparation and the quality of gluten-free bread with a starch-sorghum mixture. It was found that when using a sour milk serum the acidity of the tes
Externí odkaz:
https://doaj.org/article/407e8614ebc3437fb9877863b6b0abf3
Akademický článek
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Autor:
Tufan, Elif
Amaç: Bu çalışmada metotreksat (MTX) ile oluşturulan karaciğer ve böbrek hasarına karşı süt serum proteinlerinin etkileri incelenmiştir.Gereç ve yöntem: Çalışma 30 adet Sprague-Dawley cinsi sıçandan oluşan 4 grup (kontrol, kontrol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3098::bb7c6b27b601320e433d3b9acb0ddbe2
https://hdl.handle.net/11424/289983
https://hdl.handle.net/11424/289983
Publikováno v:
Foods and Raw Materials, Vol 3, Iss 2, Pp 29-39 (2015)
The use of chitosan can significantly reduce energy costs in the processing of milk protein and carbohydrate raw materials, and is very promising for use in the dairy industry. In solution of serum proteins, the chitosan binds ОІ-lactoglobulin and
Externí odkaz:
https://doaj.org/article/13ea0d1fac844e0eb496548aaa899630
Autor:
N. S. Bezverkhaya, О. A. Ogneva
Publikováno v:
Новые технологии, Vol 17, Iss 1, Pp 14-20 (2021)
At present in the Russian Federation fortified food products have gained extensive promotion as the newest and promising direction in the food industry. Almost every dairy processing enterprise has a line of fortified products in its product range. V
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1c74d73656eb398c6723ff9ca106172c
https://doi.org/10.47370/2072-0920-2021-17-1-14-20
https://doi.org/10.47370/2072-0920-2021-17-1-14-20
Publikováno v:
Reproduction in Domestic Animals. 55:1747-1755
The objective of this research is to determine whether intramammary antibiotics with complementary acupuncture can reduce bovine mammary inflammation due to subclinical mastitis. Lactating cows were selected based on milk with a somatic cell count (S
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7a9e9cd2d4497516280311493c79e284
https://doi.org/10.1111/rda.13835
https://doi.org/10.1111/rda.13835
Publikováno v:
International Journal of Food Science & Technology. 56:480-492
During whey powder production, the feed is subjected to several heat treatments which can cause lactosylation of proteins. In this study, lactosylation of whey proteins was evaluated in spray-dried powders before and after storage by varying the nati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::847e70418bce4cab9e65c345671c3af6
https://doi.org/10.1111/ijfs.14663
https://doi.org/10.1111/ijfs.14663