Results 191 to 200 of about 347,890 (386)

THE LYSINE CONTENT OF CASEIN AND ZEIN

, 1945
A. Neuberger
openalex   +1 more source

Trace Metal Contamination and Health Risk Assessment in Traditional Egyptian Soft Cheeses: A Food Safety Perspective

Food Safety and Health, EarlyView.
This study evaluates trace metal concentrations in traditional Egyptian soft cheeses and assesses associated health risks using chemometric and toxicological approaches. Findings confirm the safety of these cheeses, with all risk indices within acceptable limits, supporting the need for continued monitoring to ensure food quality and consumer ...
Hani S. Abdelmontaleb, Doha A. Abdelmeged, Shaima M. Hamdy, Warda M. A. Ebid   +3 more
wiley   +1 more source

Fractionation of Casein by Distribution in a Liquid Two-Phase System. [PDF]

, 1957
Nils Ellfolk, Arne Magnéli, M. Moutschen-Dahmen, B. Noer, L. Reio   +4 more
openalex   +1 more source

A case of lactobezoar: Outpatient management in a neonate

JPGN Reports, EarlyView.
Abstract A lactobezoar is a conglomerate of undigested and partially digested milk components and is the most common form of bezoar in infants. Described treatments include hospitalization for intravenous fluids and cessation of feeds, endoscopy with administration of N‐acetyl cysteine, and surgical or endoscopic removal.
Shivani Kamal, Sayeh Akhavan, Joshua Warolin, Ayesha Baig   +3 more
wiley   +1 more source

Metabolism of soluble proteins by rumen microorganisms and the influence of condensed tannins on nitrogen solubility and degradation [PDF]

, 2004
The amino acid requirements of ruminants are met by two sources; microbes leaving the rumen and dietary protein escaping fermentation in the rumen. Much ruminant research has therefore focused on improving amino acid supply to the duodenum by increasing ...
Hedqvist, Helena
core  

Preparation of Calcium-Sensitive α-Casein

, 1959
Charles A. Zittle, J. Cerbulis, L. Pepper, E.S. Della Monica   +3 more
openalex   +1 more source

Casein Ammonia, a Practical Emulsifying Agent for the Preparation of Oil Emulsions by Orchardists [PDF]

, 1933
E. J. Newcomber, R. H. Carter
openalex   +1 more source

Casein utilization by lactococci [PDF]

Applied and Environmental Microbiology, 1991
Berend Poolman, Wn Konings, E J Smid
openaire   +4 more sources

Enhancing sheep milk yogurt with prickly pear (Opuntia ficus‐indica L.) flours (peel and pulp): nutritional, techno‐functional, and sensory evaluation

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND The aim of the present work was to evaluate the chemical composition and characterize the physicochemical, techno‐functional and antioxidant properties of flours obtained from the peel and pulp of prickly pear and to assess the effect of their incorporation on the composition, physicochemical parameters, microbiology, antioxidant ...
Nuria Muñoz‐Tebar, Carmen Botella‐Martínez, Raquel Lucas‐González, José M. Lorenzo, José Ángel Pérez‐Álvarez, Juana Fernández‐López, Manuel Viuda‐Martos   +6 more
wiley   +1 more source

Swelling Behavior and Mechanical Stability of Composite Fibers Prepared from Casein Micelles and Calcium Alginate

Macromolecular Materials and Engineering, EarlyView.
A micellar casein‐alginate blend is wet‐spun into fibers using a calcium‐rich coagulation bath. Fibers with different levels of casein are dried and tested. Swelling tests showed increased stability in decalcifying media with micellar casein. Mechanical properties remained largely unchanged, except after treatment with citric acid, where the breaking ...
Novin Darvishsefat, Ronald Gebhardt
wiley   +1 more source