Application of Casein Phosphopeptide/Chitosan Oligosaccharide Nanocomplex to Dairy Foods
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چکیده
منابع مشابه
Dairy Foods: Challenges and Opportunities of Microencapsulation Technology in Application to Dairy Foods Symposium
Development of technology driven functional and natural health products has a number of challenges since bioactive ingredients incorporated are unstable to processing with reduced absorption, low bioavailability and reduced shelf life. Encapsulation offers a great potential for protecting and delivering bioactive components and micro-organisms through technology driven products to enhance human...
متن کاملDairy Foods: Dairy Foods/Cheese
The objective of this research was to study the relationship between properties of base and process cheese food. Full fat Cheddar cheese was made with exopolysaccharides (EPS)-producing or nonproducing cultures. Process cheese food was made from 2 day or 1 month old EPS-positive and negative base Cheddar cheese. The EPS-positive base Cheddar cheese contained 2% higher moisture and 1.5% lower fa...
متن کاملDairy Foods: Foods and Products
J. Anim. Sci. Vol. 88, E-Suppl. 2/J. Dairy Sci. Vol. 93, E-Suppl. 1/Poult. Sci. Vol. 89, E-Suppl. 1 T90 Oxidation stability of milk rich in α-linolenic acid produced through duodenum infusion of high-linolenic perilla fatty acid into dairy cows. Q. S. Liu, J. Q. Wang*, D. P. Bu, E. Khas, G. Yang, L. Y. Zhou, P. Sun, and K. L. Liu, State Key Laboratory of Animal Nutrition, Institute of Animal Sc...
متن کاملNational ADSA Dairy Foods Oral: Dairy Foods Oral Student Competition
J. Anim. Sci. Vol. 88, E-Suppl. 2/J. Dairy Sci. Vol. 93, E-Suppl. 1/Poult. Sci. Vol. 89, E-Suppl. 1 127 The effect of sodium gluconate on pH, lactose, lactic and, and water soluble Ca changes during Cheddar cheese ripening. C. Phadungath*1 and L. E. Metzger2, 1Midwest Dairy Foods Research Center, University of Minnesota, St Paul, 2Midwest Dairy Foods Research Center, South Dakota State Universi...
متن کاملBioactive Casein Phosphopeptides in Dairy Products as Nutraceuticals for Functional Foods
© 2012 Pinto et al., licensee InTech. This is an open access chapter distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Bioactive Casein Phosphopeptides in Dairy Products as Nutraceuticals for Functional Foods
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ژورنال
عنوان ژورنال: Journal of Dairy Science and Biotechnology
سال: 2021
ISSN: 2733-4554,2733-4562
DOI: 10.22424/jdsb.2021.39.1.27