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Quality Indices for Goat Milk
(International Journal of Emerging Technology and Advanced Engineering, 2015-10)
The parameters that allow us to decide acceptance or rejection of raw milk for cheese processing must be systematically evaluated. That´s the reason for what the objectives of this study were the following 1) to determine ...
Cremoso cheese: prediction of ripening time using physicochemical parameters and multivariate statistical techniquesPredizione del tempo di maturazione di formaggi cremosi impiegando parametri chimico-fisici e tecniche statistiche multivariate
(Chiriotti Editori, 2008-12)
Physicochemical parameters were used to study the ripening evolution in Cremoso cheese. Twenty-eight cheeses manufactured in different seasons and ripened for 30 days were obtained from two nearby factories. Using principal ...
Acción de las peptidasas de Silybum marianum (L.) Gaertn sobre caseínas bovinasAction of Silybum marianum (L.) Gaertn Peptidases on bovine caseins
(Ediciones y Publicaciones Alimentarias, 2011-03)
Las caseinas (CN) constituyen el 80% de las proteinas totales de la leche, siendo alfas1, alfas2, beta y kappa las cuatro fracciones mayoritarias. La función principal de las CN es nutritiva y los peptidos derivados de las ...
Heat-induced changes in dairy products containing sucrose
(Elsevier, 2010-01)
The aim of the present work was to analyse the influence of the variables reaction temperature, casein-sucrose ratio and pH, on the kinetic parameters of gelation reactions, the gelation time and the functionality of casein ...
Pérdida de solubilidad de sistemas modelo de aislado de proteínas de lactosuero, caseinato de calcio, lactosa e inulina por acción de la composición y el tratamiento térmicoSolubility loss of whey protein isolate, calcium caseinate, lactose and inulin model systems by action of composition and heat treatmentPerda de solubilidade dos sistemas modelos de isolado de proteína do soro de leite, caseinato de cálcio, lactose e inulina devido à composição e tratamento térmico
(Laboratorio Tecnológico del Uruguay, 2020-01)
Las proteínas del suero son sometidas a calor durante la producción de fórmulas infantiles. Su desnaturalización y agregación puede reducir la solubilidad, lo que tiene connotaciones funcionales, tecnológicas y nutricionales ...
Asociación entre cinco genes candidatos y producción de leche en la raza criolla SaavedreñaAssociation between five candidate genes and milk yield in the Saavedreña creole cattle breed
(Universidad de Córdoba, 2003-12)
Utilizando PCR-RFLP y AS-PCR se caracterizaron los polimorfismos de los genes candidatos aS1-caseína, k-caseína, b-lactoglobulina, prolactina y hormona de crecimiento en 146 muestras de sangre de vacas Criolla Saavedreña ...
Antioxidant characterization of soy derived products in vitro and the effect of a soy diet on peripheral markers of oxidative stress in a heart disease model
(National Research Council Canada-NRC Research Press, 2012-07)
This study analyzed and compared the content of isoflavones in 2 soy products the effectiveness of isoflavones as antioxidants in vitro and demonstrated the antioxidant effect of a soy diet in rats with myocardial infarction ...
Milk Yield and Composition and Pasture Ruminal Digestion in Grazing Dairy Cows Receiving Three Levels of Energy Concentrate Supplementation
(2017-10)
The objective of the experiment was to determine the effect of feeding three levels (T3.5, T7.0 and T10.5) of energy concentrate (3.5, 7.0 and 10.5 kg cow-1 day-1) on total dry matter (DM) and energy intakes, milk yield ...
Allergenicity reduction of cow's milk proteins using latex peptidases
(Elsevier, 2019-06)
The present study evaluated four laticifer fluids as a novel source of peptidases capable of hydrolyzing proteins in cow´s milk. The latex peptidases from Calotropis procera (CpLP), Cryptostegia grandiflora (CgLP), and ...
Indigenous domestic breeds as reservoirs of genetic diversity: The Argentinean Creole cattle
(Wiley Blackwell Publishing, Inc, 2001-10)
Contrary to highly selected commercial breeds, indigenous domestic breeds are composed of semi-wild or feral populations subjected to reduced levels of artificial selection. As a consequence, many of these breeds have ...