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作者:Serena Martini , Angela Conte , Davide Tagliazucchi
来源:[J].International Dairy Journal(IF 2.333), 2020, Vol.105
摘要:Abstract(#br)The influence of ripening and in vitro digestion on the peptidomic profile of Parmigiano-Reggiano (PR) cheeses was investigated. Ripening and in vitro digestion thoroughly modified the peptidomic profile of the three cheeses. Twenty-six bioactive peptides were i...
作者:Denise Felix da Silva , Kalliopi Vlachvei , Xiaolu Geng ...
来源:[J].International Dairy Journal(IF 2.333), 2020, Vol.103
摘要:Abstract(#br)Cheese powders contain high levels of functional caseins. We investigated the emulsifying properties of cheese powders produced from cheese of various maturation times: 16, 30 and 45 weeks and with addition of 2% sodium caseinate plus 2% buttermilk powder or onl...
作者:Sebastian Thill , Thomas Schmidt , Dominik Wöll ...
来源:[J].International Dairy Journal(IF 2.333), 2020
摘要:Abstract(#br)Aggregation of casein micelles (CM) was followed with single-particle tracking using fluorescence microscopy. Initial concentrations of up to a mass fraction of 3% (w/w) were studied. A small fraction of the CMs was labelled with Atto 488 fluorescent dye to achieve s...
作者:Bin Wu , Tan Yang , Dengchao Zou ...
来源:[J].International Dairy Journal(IF 2.333), 2020, Vol.102
摘要:Abstract(#br)An accurate biosensor for rapid detection of Salmonella via low-field nuclear magnetic resonance (NMR) technology was developed. First, poly- l -lysine (PLL) containing several amino groups was modified with diethylene triamine pentacetate acid (DTPA) and gadoli...
作者:Bartosz G. Sołowiej , Maciej Nastaj , Jagoda O. Szafrańska ...
来源:[J].International Dairy Journal(IF 2.333), 2020
摘要:Abstract(#br)The functional properties of polymerised whey proteins may be similar to those of emulsifying salts; they are able to thicken the cheese mass, bonding the ingredients due to the ability to emulsify fat and high water absorption. The objective of this study was t...
作者:Carlotta Ceniti , Francesca Froiio , Agnese Gagliardi ...
来源:[J].International Dairy Journal(IF 2.333), 2020, Vol.102
摘要:Abstract(#br)Passive microrheology was evaluated as a new technique for monitoring yoghurt fermentation. Ultra-high-temperature (UHT) semi-skimmed milk was inoculated with three different concentrations of a starter culture containing Streptococcus salivarius ssp. thermophilus an...
作者:Pramesh Dhungana , Tuyen Truong , Nidhi Bansal ...
来源:[J].International Dairy Journal(IF 2.333), 2020
摘要:Abstract(#br)Functional properties of creams with mean fat globule sizes (D[4,3]) of 2.5, 4.3 and 4.8 μm for freshly prepared native creams prepared by two-stage cream separation of whole milk and approximately 1.5, 2.5, 3.5 and 4.2 μm for homogenised creams prepared from ma...
作者:Søren D. Nielsen , Thao T. Le , Lotte J. Knudsen ...
来源:[J].International Dairy Journal(IF 2.333), 2020
摘要:Abstract(#br)When milk is heat-treated during the production of long shelf-life products glycation and the Maillard reaction cascade can result, but also side reactions where serine, phosphoserine, glycoserine, cysteine or cystine can be converted into dehydroalanine, which can f...
作者:M.M. Vorob'ev , O.V. Sinitsyna
来源:[J].International Dairy Journal(IF 2.333), 2020, Vol.104
摘要:Abstract(#br)Proteolytic action of trypsin on β-casein molecules includes both degradation and assembly of β-casein micelles. These parallel processes were characterised by atomic force microscopy (AFM) and fluorescence spectroscopy (FS). Micelles were dried in air on the su...
作者:Brian Friker , Marina Morach , Sabrina Püntener ...
来源:[J].International Dairy Journal(IF 2.333), 2020, Vol.102
摘要:Abstract(#br)In recent years, popularity of raw milk has increased in many industrialised countries. This study (i) enumerated total viable counts (TVC) and Escherichia coli counts, (ii) assessed prevalence of Staphylococcus ( S. ) aureus , Salmonella spp. and STEC, (iii) sc...

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