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Effect of Crosslinked β-cyclodextrin on Quality of Cholesterol-reduced Cream Cheese
Cyclodextrin Crosslinking Cream Cheese
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2016/4/19
The present study indicated that crosslinked 棺-CD treatment resulted in an efficient cholesterol removal rate over 80% and a deceleration of ripening, which may provide a longer shelf life without sig...
Development of Phytosterol Ester-added Cheddar Cheese for Lowering Blood Cholesterol
Phytosterol Ester Blood Cholesterol cyclodextrin Cheddar Cheese
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2016/4/18
This study was carried out to investigate the effect of phytosterol ester addition on lowering blood cholesterol in cholesterol-reduced Cheddar cheese. For cholesterol removal, separated cream was tre...
Separation of Calcium-binding Protein Derived from Enzymatic Hydrolysates of Cheese Whey Protein
Cheese Whey Protein Calcium-binding Protein Enzymatic Hydrolysates
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2016/4/15
This study was carried out to separate the calcium-binding protein derived from enzymatic hydrolysates of cheese whey protein. CWPs (cheese whey protein) heated for 10 min at 100 C were hydrolyzed by ...
Microencapsulated Iron Fortification and Flavor Development in Cheddar Cheese
Cheddar Cheese Microencapsulated Iron PGMS L-ascorbic acid
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2016/4/13
This study was designed to examine the effect of microencapsulated iron-fortified Cheddar cheese and L-ascorbic acid as a bioavailable helper of iron on chemical and sensory aspects. Coating material ...
Cholesterol Removal and Flavor Development in Cheddar Cheese
Cholesterol Removal β-cyclodextrin Cheddar Cheese Homogenization
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2016/4/13
This study was carried out to find a cholesterol removal rate, flavor development and bitter amino acid productions in Cheddar cheese treated with b-cyclodextrin (CD): 1) Control (no homogenization, n...
Effects of Genetic Variants of κ-casein and β-lactoglobulin and Heat Treatment of Milk on Cheese and Whey Compositions
Genetic Variants #NAME? #NAME? Heat Treatment Cheese Composition Whey Composition
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2016/4/11
Milk samples with different phenotype combination of -casein and -lactoglobulin and different preheating temperatures of 30, 70, 75 and 80 C were used for cheesemaking under laboratory conditions. For...