Chemistry of Milk Proteins in Food Processing
نویسندگان
چکیده
منابع مشابه
Microencapsulation in Food Chemistry
Encapsulation, invented in 1953 by B.K. Green & L. Schleicher employed in the laboratories of the National Cash Register Company, Dayton, USA, is defned as a technology of packaging solids, liquids, or gaseous materials in miniature, sealed capsules that can release their contents at controlled rates under specifc conditions. Encapsulation involves the incorporation of ...
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Milk is an important component of a balanced diet and contains many valuable constituents. A considerable part of the milk healthbenefits is related to its proteins, not only for their nutritive value but also for their biological properties. Scientific evidence suggests that anticarcinogenic activities, antihypertensive properties, immune system modulation, and other metabolic features of milk...
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Wróblewska B., Kaliszewska A. (2012): Cow’s milk proteins immunoreactivity and allergenicity in processed food. Czech J. Food Sci., 30: 211–219. The immunoreactivity and allergenicity of proteins present in processed food (UHT milk, yoghurt, hard cheese, cottage cheese, biscuit, and sausage intended for children) were determined in this study. Proteins were characterised by SDS-PAGE electrophor...
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 1975
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(75)84669-8