منابع مشابه
Rennet-induced aggregation and curd formation from skimmed milk powders prepared under different sterilizing conditions.
Heat treatment during the production of skimmed milk powder causes denaturation of proteins, thereby affecting the physicochemical properties of the skimmed milk powder. To understand the effects of heat treatment on the sensitivity of the casein micelles in skimmed milk powders, low heating type (L), normal heating type (N), high heating type (H), and super-high heating type (SH), to reaction ...
متن کاملPhysicochemical variables affecting the rheology and microstructure of rennet casein gels.
The rheology and microstructure of a rennet casein system were studied in the pH range from 5.8 to 12.0 during cooling from 80 to 5 degrees C at four cooling rates: 0.5, 0.1, 0.05, and 0.025 degrees C/min. A dramatic increase in storage modulus with pH was observed during cooling at a fixed cooling rate. Continuous networks were formed for gels at pH 7.2 and above, while a discontinuous network...
متن کاملdynamic coloring of graph
در این پایان نامه رنگ آمیزی دینامیکی یک گراف را بیان و مطالعه می کنیم. یک –kرنگ آمیزی سره ی رأسی گراف g را رنگ آمیزی دینامیکی می نامند اگر در همسایه های هر رأس v?v(g) با درجه ی حداقل 2، حداقل 2 رنگ متفاوت ظاهر شوند. کوچکترین عدد صحیح k، به طوری که g دارای –kرنگ آمیزی دینامیکی باشد را عدد رنگی دینامیکی g می نامند و آنرا با نماد ?_2 (g) نمایش می دهند. مونت گمری حدس زده است که تمام گراف های منتظم ...
15 صفحه اولThe Process of Milk Coagulation by Rennet
ADJ/PC6A tumour was passaged aseptically by trocar implant of 1 mm3 fragments in approx. 8-week-old female Balb 'C' mice. Then 26 days later the tumour-bearing mice were injected in the tail vein with the free or liposome-associated drug. Animals were killed 1 and 3 h after injection, and cis-dichlorobiscyclopentylamineplatinum(lI) was determined by measuring platinum in 10-5Opl samples of bloo...
متن کاملEffects of treated and untreated bran in dough dynamic rheology.
Grains of the wheat variety Tajan were milled into straight-run flour and bran. Proximate analysis, farinograph experiments and rheological characteristics were conducted. Two types of bran (hydrothermal treated and untreated) at three levels (0%, 5%, 10%) were added to the parent flour. Proximate analysis and farinograph experiments of these flours were conducted. The effects of adding treated...
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 1987
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(87)80151-0