Zobrazeno 1 - 10
of 905
pro vyhledávání: '"milk-protein concentrate"'
Publikováno v:
فناوریهای جدید در صنعت غذا, Vol 11, Iss 2, Pp 114-139 (2024)
Introduction: Beetroot (Beta vulgaris L.) is a good source of dietary fibers, minerals, vitamins, antioxidants, betalains and phenolic compounds. Drying is one of the oldest ways to preserve food and increase its shelf life. Drying with normal method
Externí odkaz:
https://doaj.org/article/487c7528744340f79f68f2d696bb836f
Autor:
Prafulla Salunke, Lloyd E. Metzger
Publikováno v:
Foods, Vol 13, Iss 17, p 2720 (2024)
In dairy-based imitation mozzarella cheese (IMC) formulations, intact casein is critical and imparts IMC with a firm and elastic, stringy, melted texture. Rennet casein (RCN) is the desired ingredient to provide intact casein in IMC and is preferred
Externí odkaz:
https://doaj.org/article/aec011353aaa403d9dd6b95d796796e6
Publikováno v:
Journal of Dairy Science, Vol 106, Iss 6, Pp 3884-3899 (2023)
ABSTRACT: Our objective was to determine the effect of addition of dipotassium phosphate (DKP) at 3 different thermal treatments on color, viscosity, and sensory properties of 7.5% milk protein-based beverages during 15 d of storage at 4°C. Micellar
Externí odkaz:
https://doaj.org/article/48a4b692042f425cb266721ae19c4295
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:
Foods, Vol 13, Iss 9, p 1383 (2024)
Protein–protein and protein–mineral interactions can result in defects, such as sedimentation and age gelation, during the storage of high-protein beverages. It is well known that age gelation can be delayed by adding cyclic polyphosphates such a
Externí odkaz:
https://doaj.org/article/a7c0e8650ae847a18374e4aa22bffcd4
Publikováno v:
Journal of Dairy Science, Vol 105, Iss 10, Pp 7972-7985 (2022)
ABSTRACT: Milk protein concentrate was hydrolyzed using one-step enzymatic hydrolysis. Both the peptide profiles and antioxidant activities of the resulting extensive hydrolysates of milk protein concentrate (EMPH) were analyzed using a peptidomics a
Externí odkaz:
https://doaj.org/article/93fbf05f8d32482bbf432ecfb2c127ee
Publikováno v:
Journal of Dairy Science, Vol 105, Iss 10, Pp 7891-7903 (2022)
ABSTRACT: The amount of intact casein provided by dairy ingredients is a critical parameter in dairy-based imitation mozzarella cheese (IMC) formulation because it has a significant effect on unmelted textural parameters such as hardness. From a func
Externí odkaz:
https://doaj.org/article/4175fdde8500400d859c3bc646534d14
Publikováno v:
Journal of Dairy Science, Vol 105, Iss 10, Pp 7904-7916 (2022)
ABSTRACT: Melt and stretch properties in dairy-based imitation mozzarella cheese (IMC) are affected by the amount of intact casein provided by dairy ingredients in the formulation. Rennet casein (RCN) is the preferred ingredient to provide intact cas
Externí odkaz:
https://doaj.org/article/972cf0d289b844128898f3d4b419b574
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
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