Results 311 to 320 of about 611,678 (362)
Some of the next articles are maybe not open access.
Biochimica et Biophysica Acta (BBA) - Reviews on Biomembranes, 1975
Abstract The milk fat globule is essentially an oil droplet enclosed in plasma membrane from the lactating cell. Envelopment in this membrane is the mechanism by which milk fat globules are expelled from the cell. This remarkable secretory process provides the membranologist with a unique source of plasma membrane; one that is oriented on an inert ...
S, Patton, T W, Keenan
openaire +2 more sources
Abstract The milk fat globule is essentially an oil droplet enclosed in plasma membrane from the lactating cell. Envelopment in this membrane is the mechanism by which milk fat globules are expelled from the cell. This remarkable secretory process provides the membranologist with a unique source of plasma membrane; one that is oriented on an inert ...
S, Patton, T W, Keenan
openaire +2 more sources
Role of Milk Fat Globule Membrane in Autoxidation of Milk Fat
Journal of Food Science, 1991ABSTRACT The influence of the milk fat globule membrane (MFGM) on oxidation of milk fat under various conditions was monitored by fatty acid analysis and oxygen consumption at 50°C. The rate of copper‐catalyzed oxidation of cream containing the membrane was faster than when the membrane was removed. In the dry state, the isolated MFGM,
Z. Y. CHEN, W. W. NAWAR
openaire +1 more source
Milk Fat and Health Consequences
2011Dairy foods are widely recommended as part of a healthy diet mainly because of the ready availability of calcium but also because they are a good source of protein, minerals and fat soluble vitamins. On the other hand, dairy foods have been viewed with suspicion by many because dairy fats contain saturated fatty acids and cholesterol.
openaire +2 more sources
Physical Characterization of Milk Fat and Milk Fat-Based Products
2007This chapter describes the fundamental principles of physical methods for measuring important properties of milk fat and milk fat-based products and aims to give examples illustrating the efficacy of these methods in practice. The sensory properties of products such as butter, cream, cheese, ice cream and milk chocolate are largely dependent on product
openaire +1 more source
Digestion of milk protein and milk fat
2022Milk is a nutrient-rich and well-balanced food containing high-quality proteins with super-digestibility. The dairy products produced from milk make an important contribution to the total dietary supply of nutrients. However, the digestion and absorption of nutrients not only is based on the high quality and the content of individual nutrients in the ...
openaire +1 more source
2017
Fat-corrected milk is one method of standardizing milk production for comparisons between cows.
openaire +1 more source
Fat-corrected milk is one method of standardizing milk production for comparisons between cows.
openaire +1 more source
The science of plant‐based foods: Constructing next‐generation meat, fish, milk, and egg analogs
Comprehensive Reviews in Food Science and Food Safety, 2021David Julian McClements, Lutz Grossmann
exaly
Milk fat components and milk quality
2017In this chapter physico‐chemical composition of milk lipids from different species is discussed. Fat content, fatty acids, milk fat globule diameter in large, small ruminants and equids are compared. Physico‐chemical characteristics of lipids are discussed either form a nutritional point of view for the potential to influence human health or for the ...
Altomonte, Iolanda +2 more
openaire +1 more source