Differential thermal analysis of milk proteins.
نویسندگان
چکیده
منابع مشابه
Health-Related Aspects of Milk Proteins
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...
متن کاملHealth-Related Aspects of Milk Proteins
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...
متن کاملScaling analysis of negative differential thermal resistance.
Negative differential thermal resistance (NDTR) can be generated for any one-dimensional heat flow with a temperature-dependent thermal conductivity. In a system-independent scaling analysis, the general condition for the occurrence of NDTR is found to be an inequality with three scaling exponents: n(1)n(2) < -(1+n(3)), where n(1) ∈ (-∞,+∞) describes a particular way of varying the temperature ...
متن کاملthe differential effects of debate and media analysis as relate to enhancing efl learners critical thinking ability and writing performances
critical thinking ability has an important role in education. accordingly, scholars around the world are searching for new ways for teaching and improving students critical thinking ability. in line with the studies in efl contexts supporting the positive relationship between critical thinking and writing performances, this study investigated the differential effects of halverson’s critical thi...
15 صفحه اولThermal aggregation of egg white proteins as affected by saccharides
Thermal characteristics of egg white proteins (EWP) may differ in the presence of saccharides. Therefore, the influence of saccharides including carboxymethyl cellulose (CMC), pectin, sucrose and maltodextrin and heating time on physicochemical characteristics of EWP as a whole were studied. Investigation of Heat Coagulation Time (HCT), solubility, turbidity and protein secondary structure of h...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Agricultural and Biological Chemistry
سال: 1976
ISSN: 0002-1369,1881-1280
DOI: 10.1271/bbb1961.40.1083