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Functional Properties of Whey Protein Concentrates from Caprine and Ovine Specialty Cheese Wheys
whey proteins functionality caprine ovine
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2008/3/28
Whey protein concentrates were prepared from two caprine and one ovine specialty cheese wheys by ultrafiltration-diafiltration and freeze-drying processes. The whey protein concentrates were compared ...
Effects of Salts on the Properties of Sols and Gels Prepared from Whey Protein Isolate and Process Whey Protein
whey protein isolate process whey protein gelation
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2008/3/28
Process whey protein was prepared by heat treatment of whey protein isolate under salt-free conditions. Addition of sodium chloride, trisodium cit-rate, potassium chloride, or calcium chloride to a pr...
Properties of Gels Induced by Heat, Protease, Calcium Salt, and Acidulant from Calcium Ion-Aggregated Whey Protein Isolate
aggregation of whey proteins gelation microstructure calcium
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2008/3/28
Gelation that was induced by heat, protease, calcium salt, or acidulant from a solution of Ca2+- aggregated whey protein was investigated by analyses of the rheological, textural, and microstructural ...
Aggregation Induced by Calcium Chloride and Subsequent Thermal Gelation of Whey Protein Isolate
whey proteins aggregation gelation calcium
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2008/3/28
The aggregation of whey proteins that was induced by CaCl2 was investigated by measuring turbidity and aggregate size. The effect of the aggregation on thermal gelation was determined by measuring gel...
Inhibitory Activity Against Plasmin, Trypsin, and Elastase in Rennet Whey and in Cheese Fortified with Whey Protein
proteinase inhibitors cheese pasteurization ultrafiltration
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2008/3/28
The inhibitory activity against trypsin, elastase, and plasmin was determined in samples of Danbo 45+ that were manufactured from milk pasteurized at 72, 80, and 90°C for 15, 30, and 60 s; the corresp...
Chemical, Physical, and Sensory Characteristics of Mozzarella Cheese Fortified Using Protein-Chelated Iron or Ferric Chloride
Mozzarella cheese iron fortified pizza
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2008/3/28
Mozzarella cheese containing 25 and 50 mg of iron/ kg of cheese was manufactured from milk that had been fortified with casein-chelated iron, whey protein-chelated iron, or FeCl3. Chemical, physical, ...
Physicochemical Interactions Between Aroma Compounds and Milk Proteins: Effect of Water and Protein Modification
aroma casein water interactions
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2008/3/28
The physicochemical interactions between aroma compounds and sodium caseinate were studied by complementary techniques involving the protein in aqueous solution at 25 or 75 g/L (exponential dilution a...
Protein Concentration Dependence of Palmitate Binding to ß-Lactoglobulin
ß beta -lactoglobulin palmitate palmitate binding
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2008/3/28
The binding of palmitate to ß-lactoglobulin at protein concentrations ranging from 1 to 200 µM was determined using an ultrafiltration method with [14C]palmitate. Fit of the data to theore...
Influence of Protein Standardization by Ultrafiltration on the Viscosity, Color, and Sensory Properties of Skim and 1% Milk
milk protein standardization ultrafiltration sensory properties
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2008/3/28
Permeate and retentate (concentration factor ca. 2x) from UF of skim milk were combined, and cream was added to produce skim milk (0.1% fat) and 1% milk with a range of true protein contents (1.0 to 4...
Influence of Protein Standardization by Ultrafiltration on the Viscosity, Color, and Sensory Properties of 2 and 3.3% Milks
milk protein standardization ultrafiltration
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2008/3/28
Permeate and retentate (ca. two times concentration factor) from the ultrafiltration (UF) of skim milk were combined, and cream was added to produce milks with 2% and 3.3% fat and a range of true prot...
The Influence of Fat Substitutes Based on Protein and Titanium Dioxide on the Sensory Properties of Lowfat Milks
color milk fat substitute titanium dioxide
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2008/3/28
The following food-grade ingredients were evaluated as fat substitutes in skim milk: Simplesse® Dry 100 (The Nutrasweet Company, Deerfield, IL), LitessTM (Cultor, New York, NY), whey protein conce...
Influence of pH on Protein Interactions and Microstructure of Process Cheese
process cheese microstructure scanning electron microscopy ionic interaction
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2008/3/27
During the manufacture of process cheese, biochemical characteristics (casein solubilization, peptization coefficient, and water-holding capacity) were investigated using a combination of microscopic ...
Thermal Stability of Whey Protein Concentrate Mixtures: Aggregate Formation
calcium casein electron microscopy whey protein concentrate
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2008/3/27
Solutions (17% TS) of whey protein concentrate (65% protein) were dialyzed against simulated milk ultrafiltrate containing 0 to 9 mM total Ca2+. The dialyzed solutions were heated at 66 or 71°C for 12...
Lipid Composition of Whey Protein Concentrates Manufactured Commercially and in the Laboratory
whey protein concentrates lipids composition whey
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2008/3/26
Freeze-dried whey protein concentrates, containing 35 and 75% protein and varying amounts of residual lipids, were manufactured by pretreating whey with calcium chloride and heat. These and commercial...
The Effects of High Pressure on Whey Protein Denaturation and Cheese-Making Properties of Raw Milk
high pressure cheese yield milk coagulation
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2008/3/26
The effects of high pressure, from 100 to 400 MPa (14,500 to 58,000 psi) and applied for different periods (10 to 60 min), on the biochemical and microbiological characteristics of milk have been inve...