Results 41 to 50 of about 9,140 (274)
Prolonged transition time between colostrum and mature milk in a bear, the giant panda, Ailuropoda melanoleuca [PDF]
, 2015 Bears produce the most altricial neonates of any placental mammal. We hypothesized that the transition from colostrum to mature milk in bears reflects a temporal and biochemical adaptation for altricial development and immune protection.
Burchmore, Richard J. S. +9 more
core +1 more source
A sedimentation test to measure heat stability of milk protein beverages
Journal of Dairy Science: A small-scale oil bath immersion-heating system using sealed stainless-steel process tubes was developed that has the flexibility to evaluate a wide range of holding temperatures and times. After heat treatment and rapid cooling, the liquid product was
Drew Hargrove +2 more
doaj +1 more source
Casein micelle structure: a concise review [PDF]
Songklanakarin Journal of Science and Technology (SJST), 2005 Milk is a complex biological fluid with high amount of proteins, lipid and minerals. The function of milk is to supply nutrients such as essential amino acids required for the growth of the newborn. In addition, due to the importance of casein and casein
Chanokphat Phadungath
doaj
Foods, 2021 During skim milk microfiltration (nominal pore size of 0.1 µm) at 10 °C, the whey protein purity in the permeate is reduced by an enhanced serum casein permeation, primarily of β-casein.
Simon Schiffer +4 more
doaj +1 more source
A SspI PCR-RFLP detecting a silent allele at the goat CSN2 locus [PDF]
, 2005 The comparison between the cDNA sequence obtained and the published sequences of the goat CSN2 alleles showed a new single nucleotide polymorphism (SNP) (transition C-T) at the 180th nucleotide of the ninth exon.
COSENZA, GIANFRANCO +4 more
core +1 more source
Incorporation of Individual Casein Constituents into Micelles in Artificial Casein Micelles
Nihon Chikusan Gakkaiho, 1989 カゼイン濃度が2.5%の人工カゼインミセルを調製し,ミセル形成とコロイド状リン酸カルシウム(CCP)による架橋形成を調べた.なお,すべての試料においてクエン酸は10mMとし,カルシウムとリン酸は10mMカルシウムと12mMリン酸に2:1の割合で加えた.10mMカルシウム-12mMリン酸では,ミセルもCCP架橋も形成されなかった.ミセルカゼイン含量は20mMカルシウム-17mMリン酸で全カゼインの85%,30mMカルシウム-27mMリン酸では全カゼインの95%であった。CCP架橋形成とミセル形成とは必ずしも対応していなかった.低いカルシウムとリン酸濃度で形成されたミセルでは全カゼインに比べてαs1-およびαs2-カゼイン含量が高く,β-およびκ-カゼイン含量が低かった ...
Takayoshi AOKI +2 more
openaire +2 more sources
European Journal of Inorganic Chemistry, EarlyView.The interaction between the phosphorylated amino acid O‐phospho‐L‐serine and trivalent ions of f‐elements such as La3+, Eu3+, and Lu3+, supplemented by Y3+, has been studied in aqueous media. Nuclear magnetic resonance (NMR) spectroscopy in solution and in the solid state examined complex formation from the ligand perspective, while time‐resolved laser‐
Jonas Kunigkeit +7 more
wiley +1 more source
Incorporation of extracellular polysaccharide produced by Xanthomonas campestris into milk powders : a thesis presented in partial fulfilment of the requirements for the degree of Master of Technology in Food Technology at Massey University [PDF]
, 2003 The purpose of the research was to investigate the functional properties of milk powders following exopolysaccharide (EPS) addition to milk solutions and their subsequent spray-drying.
Sharpe, Hamish
core
Nonthermal Food Processing Technologies: A Comprehensive Review
Future Postharvest and Food, EarlyView.The graphical abstract illustrates the shift from traditional thermal food preservation methods to advanced nonthermal technologies. Traditional methods, represented by heating, often compromise the nutritional and sensory quality of foods. In contrast, nonthermal approaches such as high‐pressure processing (HPP), pulsed electric field (PEF ...
Ashok Kumar Yadav +5 more
wiley +1 more source
Current Research in Food Science, 2021 The dynamics of β-casein and casein micelles in the reconstitution of skim milk were revisited in this study. β-casein migrates into casein micelles upon an increase in temperatures due to an increase in the hydrophobic effect and lower calcium-phosphate
Anouk Lie-Piang +4 more
doaj +1 more source