نتایج جستجو برای: s milk proteins

تعداد نتایج: 1284840  

Journal: :پژوهش های علوم و صنایع غذایی ایران 0
m. mazaheri tehrani t. yasamini farimani

the consumer demand for formulated foods containing soy proteins has resulted in an increase in the number of new products processed with soy ingredient. in this study acidified soy-cow milk blend drinks were manufactured by fermentation of mixtures of milk/soy milk in ratio of 100/0, 70/30 and 50/50 and dilution was done after fermentation to 4.5- 6.5 total solid (ts). high methoxyl pectin was...

2016
Saima Rafiq Nuzhat Huma Imran Pasha Aysha Sameen Omer Mukhtar Muhammad Issa Khan

Milk composition is an imperative aspect which influences the quality of dairy products. The objective of study was to compare the chemical composition, nitrogen fractions and amino acids profile of milk from buffalo, cow, sheep, goat, and camel. Sheep milk was found to be highest in fat (6.82%±0.04%), solid-not-fat (11.24%±0.02%), total solids (18.05%±0.05%), protein (5.15%±0.06%) and casein (...

2014
Sydney Elizabeth Moser Elizabeth Moser Jean-Christophe Rochet Mario Ferruzzi Owen Jones

Moser, Sydney Elizabeth. M.S., Purdue University, December 2013. The Effect of Individual Milk Proteins on Stability of Green Tea Flavan-3-ols. Major Professor: Mario G. Ferruzzi. While information regarding the impact of flavan-3-ol-protein interactions on food quality attributes (flavor, texture, and physical stability) exists, insight into the potential consequence of these interactions on b...

2017
Hicham Benabdelkamel Afshan Masood Ibrahim O. Alanazi Dunia A. Alzahrani Deema K. Alrabiah Sami A. AlYahya Assim A. Alfadda

Camel milk is consumed in the Middle East because of its high nutritional value. Traditional heating methods and the duration of heating affect the protein content and nutritional quality of the milk. We examined the denaturation of whey proteins in camel milk by assessing the effects of temperature on the whey protein profile at room temperature (RT), moderate heating at 63 °C, and at 98 °C, f...

2009
S. Godden S. Wells J. Stabel D. Haines R. Bey J. Fetrow P. Pithua M. Donahue

Recent advances in processing research and membrane technology have allowed for the fractionation of whey proteins directly from milk. The differences in attributes between whey proteins isolated from milk and those isolated from cheese whey are becoming an important factor for dairy protein processors considering this new avenue for fractionating whey proteins. The symposium will cover membran...

2003
BRUCE L. LARSON G. W. SALISBURY

Experiments have been reported in Paper I (1) in which the proteins of bovine seminal plasma were subjected to preliminary and electrophoretic characterization. In order to characterize this protein system further, ultracentrifugal and immunological methods have been applied. A limited amount of work has been reported on the ultracentrifugation of the seminal plasma proteins. Ross (2) has noted...

2014
Nora Khaldi Vaishnavi Vijayakumar David C. Dallas Andrés Guerrero Saumya Wickramasinghe Jennifer T. Smilowitz Juan F. Medrano Carlito B. Lebrilla Denis C. Shields J. Bruce German

Human milk is known to contain several proteases, but little is known about whether these enzymes are active, which proteins they cleave, and their relative contribution to milk protein digestion in vivo. This study analyzed the mass spectrometry-identified protein fragments found in pooled human milk by comparing their cleavage sites with the enzyme specificity patterns of an array of enzymes....

Journal: :Reproduction, nutrition, development 2006
Eric Soler Dominique Thépot Sylvie Rival-Gervier Geneviève Jolivet Louis-Marie Houdebine

Milk is a very abundant source of proteins for animal and human consumption. Milk composition can be modified using transgenesis, including exogenous gene addition and endogenous gene inactivation. The study of milk protein genes has provided researchers with regulatory regions capable of efficiently and specifically driving the expression of foreign genes in milk. The projects underway are aim...

Journal: :The Proceedings of the Nutrition Society 2000
H E Wasmuth H Kolb

Cow's milk-based infant formulas and cow's milk consumption in childhood have been suggested to promote the development of type 1 diabetes mellitus and other immune-mediated or neurological diseases. Epidemiological studies in man have led to the hypothesis that introduction of cow's milk-based infant formula within the first 3 months of life is associated with increased risk of type 1 diabetes...

M Hoseini M. H. Naji, Z Hashemi

In the present work, the effect of milk supplementation on viability of yogurt bacteria (Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) and probiotic bacteria (Lactobacillus acidophilus and Bifidobacteria) was studied during yogurt manufacture and thirty three days storage. Incubation time to reach pH value of 4.5 was greatly affected by the addition of casein fract...

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