Results 71 to 80 of about 105,644 (127)

Studies on κ-Casein of Bovine Milk V : Chemical modification of κ-casein (Agricultural Chemistry) [PDF]

κ-カゼインのアミノ基, カルボキシル基, SH基, チロシン, トリプトフアン, リジン, セリン, ヒスチジン, アルギニン, およびメチオニンを種々の方法で化学修飾し, それらがα_S-カゼイン安定化作用に及ぼす影響について調べた。今回の修飾反応条件であるpH7∿9においてはκ-カゼインはじゅうぶんに解離していないため, 反応基がκ-カゼイン複合体の表面に位置しているかどうかによって反応速度, ひいては修飾率が大きく左右された ...
Miyoshi, Masamitsu, Kanamori, Masao, カナモリ, マサオ, 伊吹, 文男, イブキ, フミオ, ミヨシ, マサミツ, 金森, 正雄, 三好, 正満, Ibuki, Fumio   +8 more
core   +1 more source

Factor analysis as a tool to estimate association among individual proteins and other milk components with casein micelle size and cheese yield

Arquivo Brasileiro de Medicina Veterinária e Zootecnia
The present study attempted to identify individual milk proteins and other milk components that are associated with casein micelle size (CMS) and dry matter cheese yield (DMCY) using factor analysis.
D.R. Freitas, F.N. Souza, L.M. Fonseca, C.V.G. Ladeira, V.P.F. Santos, S.A. Diniz, M.X. Silva, J.P.A. Haddad, M.M.O.P. Cerqueira   +8 more
doaj   +1 more source

Comparative Study on Morphology, Flavor, and Taste Profile, and Descriptive Sensory Analysis of Conventional Cream Cheese and Non‐Dairy Cream Cheese

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
Systematic comparison of dairy cream cheese, commercial non‐dairy cheese, and plant‐based prototypes (P1–P3). The optimized formulation (P3) exhibited a compact microstructure (SEM), reduced beany off‐flavors (PCA), balanced taste attributes, and improved overall acceptability approaching commercial dairy standards.
Hiran Janpeng, Natthanicha Banpacha, Gerry Renaldi, Rajnibhas Sukeaw Samakradhamrongthai   +3 more
wiley   +1 more source

Heritability and correlations of milk traits in the view of kappa-casein genotypes in Vojvodina Holstein-friesian dairy cattle

Mljekarstvo, 2013
In the current study, among 420 Holstein cows, the following ratios of κ-casein genotypes were found: 0.25 were AA, 0.52 were AB and 0.23 were BB. Frequencies of alleles A and B were 0.51 and 0.49, respectively.
Žolt Nemeš, Anka Popović-Vranješ, Dragomir Lukač, Vitomir Vidović, David Cvetanović, Ljuba Štrbac, Milanko Stupar   +6 more
doaj  

Despite Its High Salt Content, Gochujang Attenuates Obesity‐Induced Inflammatory Kidney Damage in Association With Gut Microbiota Modulation

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
Gochujang, a traditional Korean fermented food, reduced lipid accumulation and inflammatory responses in HK‐2 cells and attenuated kidney injury‐related changes in high‐fat diet‐induced obese mice. These effects were accompanied by modulation of the gut microbiota, supporting the potential renoprotective effects of Gochujang despite its high salt ...
So‐Min Oh, Un‐Seong Na, Do‐Youn Jeong, Hayoung Woo, Anna Han   +4 more
wiley   +1 more source

From Macronutrients to Functional Foods: Nutritional Strategies for Recovery Following High‐Intensity Exercise

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
Recovery nutrition after high‐intensity exercise should be hierarchical and periodized. Carbohydrate and protein form the foundation for glycogen restoration and muscle repair, while functional foods and bioactive compounds serve as context‐dependent adjuncts.
Haydar Rafsya Farzana, Gosy Endra Vigriawan, Antonello Santini, Fahrul Nurkolis   +3 more
wiley   +1 more source

Bile acid metabolism and signaling in human and animal health: A One Health perspective

iMetaOmics, Volume 3, Issue 3, September 2026.
Bile acids maintain host homeostasis through enterohepatic circulation, microbial transformation, and bile acid receptor signaling, thereby regulating glucose and lipid metabolism, intestinal barrier integrity, and immunity. These effects support human disease intervention and health‐oriented animal production, reducing drug dependence and residue ...
Lei Li, Shuai Liu, Zhijun Cao, Yangchun Cao, Shengru Wu, Lu Deng, Junhu Yao, Jun Zhang   +7 more
wiley   +1 more source

Studies on κ-Casein of Bovine Milk III : Some properties of κ-casein and its complex (Agricultural Chemistry) [PDF]

, 1971
κ-カゼインを三種の方法で調製し, 電気泳動, 超遠心分析, α_S-カゼイン安定化力等について調べた。尿素中における等電点はpH6.0であり, α_S-カゼインとは違うことが明確になった。S_は尿素中で2.6∿3.8であり尿素が存在しないとpH8.0で14.4を示した。ヘキソースは1.5%, シアル酸は0.8%, リンは0.2%, チッ素は14%程度であった。DEAEセルロースクロマトグラフィーによって分画される前後でアミノ酸組成には変化がなかったが, α_S ...
Miyoshi, Masamitsu, Kanamori, Masao, カナモリ, マサオ, 8049, 伊吹, 文男, 7646, 8050, イブキ, フミオ, ミヨシ, マサミツ, 金森, 正雄, 三好, 正満, Ibuki, Fumio   +11 more
core   +1 more source

Proteomic Analysis of Polysaccharide-Milk Protein Interactions Induced by Chitosan

Molecules, 2015
The chitosan-induced coacervation of milk proteins was investigated using a proteomic approach. The addition of 0.8% chitosan to milk caused the milk proteins to coacervate after a 1 h incubation period.
Chun-Chi Chen, Shui-Tein Chen, Jung-Feng Hsieh   +2 more
doaj   +1 more source

Structure Formation in Dairy Cheese and Plant‐Based Cheese Analogues: A Review

Sustainable Food Proteins, Volume 4, Issue 3, September 2026.
In this review, structure formation in dairy cheese and plant‐based cheese analogues is analyzed following a multi‐length scale perspective. Particular emphasis is placed on the distinction between bottom‐up assembly, characteristic of natural dairy cheese, and top‐down structuring, typical of processed cheese and cheese analogues.
Laurens J. Antuma, Remco Kornet, Skelte G. Anema, Siqi Li   +3 more
wiley   +1 more source