Results 101 to 110 of about 89,609 (343)

Milk Powder Formulations with Varying Casein to Whey Ratios and Calcium Addition: Physico-Chemical and Structural Properties and the Effect of Low-Frequency Ultrasound

Foods
This study examined the effect of low-frequency ultrasound (20 kHz, 1 and 5 min) on the physiochemical and structural properties of milk powder formulations with varying casein to whey ratios (0:100, 60:40, and 50:50) and calcium addition (30 mM).
Yuanyuan Zhao, Tuyen Truong, Jayani Chandrapala   +2 more
doaj   +1 more source

Spectroscopy characterization of acid and rennet camel milk caseins using XRD, XPS, and SEM and effects on their emulsifying properties

Mljekarstvo, 2022
Casein, the main protein in milk, is a viable protein source for natural emulsifiers, which are frequently utilized in food emulsions. Camel milk casein powders obtained by acid and rennet coagulation were investigated and characterized using X-ray ...
Bachir Bensalah, Kamel Acem
doaj  

Optimisation of indirect competitive ELISAs of a-, b-, and k-caseins for the recognition of thermal and proteolytic treatment of milk and milk products

Czech Journal of Food Sciences, 2002
Polyclonal antibodies were raised against six immunogens (three native and three thermally treated casein fractions: a+b-casein, k-casein and whole casein).
M. Vítková, P. Rauch, L. Fukal
doaj   +1 more source

THE INFLUENCE OF ELECTROLYTES ON THE SOLUTION AND PRECIPITATION OF CASEIN AND GELATIN [PDF]

, 1921
Jacques Loeb, Robert F. Loeb
openalex   +1 more source

Magnetic Layered Double Hydroxide Nanocomposites: Synthesis, Catalytic Performances, Environmental and Biological Applications

ENERGY &ENVIRONMENTAL MATERIALS, EarlyView.
This review involves a comprehensive study on the diverse applications of the magnetic layered double hydroxides (LDHs) including their catalytic performances, as well as, environmental and biological functions. Moreover, different strategies utilized for the synthesis of LDH‐based composites are described.
Mohammad Mavvaji, Ahmed M. Senan, Senem Akkoc   +2 more
wiley   +1 more source

Mechanisms, Causes, and Solutions: A Comprehensive Review of Lipid Oxidation in Low‐Moisture Packaged Snacks

European Journal of Lipid Science and Technology, EarlyView.
This comprehensive and focused review describes how lipid oxidation plays a crucial role in determining the sensory quality and hence shelf life of low‐moisture packaged snacks: a category of food product that is not often discussed in literature, but is commonly found in our diets.
Rebecca L. Mora, Sanket P. Vanare, Ronald B. Pegg   +2 more
wiley   +1 more source

Bonding of Hydrogel to Biometal Surfaces: Principles, Methods and Applications

Exploration, EarlyView.
This article reviews the research progress of hydrogel coatings on biometal surfaces, focusing on biometal surface pretreatment methods, hydrogel‐biometal bonding methods, and applications of hydrogel coatings on biometal surfaces. The article also discusses potential future applications of hydrogel coatings on biometal surfaces to provide a broader ...
Yujie Zhou, Luyao Zhang, Shufei Liu, Yan Wei, Yinchun Hu, Xiaojie Lian, Longfei Wang, Ziwei Liang, Weiyi Chen, Xin Xie, Di Huang   +10 more
wiley   +1 more source

Polimorfismos genéticos da kappa-caseína e da beta-lactoglobulina e produção de leite em bovinos Kappa-casein and beta-lactoglobulin genetic polymorphisms and milk yield in bovines

Arquivo Brasileiro de Medicina Veterinária e Zootecnia, 2013
As variantes gênicas da beta-lactoglobulina (β-LG) e da kappa-caseína (κ-CN) bovinas são associadas à produção, qualidade e características de processamento do leite.
A.T. Stipp, P.R. Bignardi, R.C. Poli-Frederico, K. Sivieri, M.R. Costa   +4 more
doaj  

Bildung von Pyridin‐ und Isochinolinbasen aus Casein [PDF]

, 1916
Amé Pictet, Tsan Quo Chou
openalex   +1 more source

Morphological and Textural Properties of Feta Cheese Made of Vegetable Protease

Food Bioengineering, EarlyView.
ABSTRACT There is a growing market demand for sustainable and ethical products, that initiated the use of vegetable proteases in food production, including cheese. Feta cheese, traditionally made from animal‐derived rennet, can benefit from the incorporation of vegetable proteases for several reasons, including ethical considerations, allergen ...
Sarthak Saxena, Yogesh Khetra, Sangita Ganguly, Soumya Sasmal   +3 more
wiley   +1 more source