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Heat induced conformational changes of whey proteins in model infant formulae: Effect of casein and inulin
(Elsevier, 2020-06)
The effect of casein (CAS) and inulin (INUL), at ratios commonly found during infant formula processing, on the conformational changes of whey proteins (WP) was investigated. Model systems were prepared as aqueous dispersions ...
B-casein hydrolysate generated by the cell envelope-associated proteinase of Lactobacillus delbrueckii subsp. lactis CRL 581 protects against trinitrobenzene sulfonic acid-induced colitis in mice
(Elsevier, 2012-02)
Lactobacillus delbrueckii subsp. lactis CRL 581, a thermophilic lactic acid bacterium used as a starter culture for the manufacture of several fermented dairy products, possess an efficient proteolytic system which is able ...
New Strategy to Improve Acrylic/Casein Compatibilization in Waterborne Hybrid Nanoparticles
(John Wiley & Sons Inc, 2015-09)
The grafting of casein to acrylic polymers is needed to fully exploit the possibilities of hybrid nanoparticles containing such materials. The explored alternative up to now, based on the primary radical formation onto the ...
Foaming and surface properties of casein glycomacropeptide-gelatin mixtures as affected by their interactions in the aqueous phase
(Elsevier, 2013-08)
Gelatin is widely used in food industry for the stabilization of foam products. On the other hand, casein glycomacropeptide (CMP) is a bioactive peptide with high surface activity. The aim of this work was to study the ...
Perinatal exposure to bisphenol A modifies the transcriptional regulation of the β-Casein gene during secretory activation of the rat mammary gland
(Elsevier Ireland, 2017-01)
With the aim to analyze whether bisphenol A (BPA) modifies β-Casein (β-Cas) synthesis and transcriptional regulation in perinatally exposed animals, here, pregnant F0 rats were orally exposed to 0, 0.6 or 52 μg BPA/kg/day ...
Stability of emulsions formulated with high concentrations of sodium caseinate and trehalose
(Elsevier Science, 2010-06)
Stability of emulsions formulated with 10wt.% oil (concentrated fish oil, CFO, sunflower oil, SFO, or olive oil, OO), sodium caseinate concentrations varying from 0.5 to 5wt.%, giving oil-to-protein ratios of 20-2, and 0, ...
Structures and stability of lipid emulsions formulated with sodium caseinate
(Elsevier Science London, 2011-05)
The physicochemical properties of emulsions play an important role in food systems as they directly contribute to texture, sensory and nutritional properties of foods. Sodium caseinate (NaCas) is a well-used ingredient ...
Plasma ghrelin and oxyntomodulin concentrations in lactating dairy cows receiving abomasal soybean oil, corn starch, and casein infusions
(Elsevier Science Inc, 2010-05)
The effects of increased postruminal supply of casein, corn starch, and soybean oil on plasma concentrations of the gastrointestinal hormones ghrelin and oxyntomodulin (OXM) were investigated. Four mid-lactation Holstein ...
Increase of milk heat stability by addition of casein glycomacropeptide
(Elsevier, 2023-04)
The effect of caseinglycomacropeptide (CMP) addition on the heat stability and physicochemical characteristics of milk was studied. The heat coagulation time (HCT) of milk samples with different CMP concentrations added ...
Textural, Rheological and Sensory Properties of Spreadable Processed Goat Cheese
(ISEKI Food Association, 2020-01)
The aim of this work was to study the influence of the ripening degree of natural goat cheese on texture, rheological and sensory properties of processed cheese products. Processed cheeses were formulated using goat cheeses ...