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Milk fortified with calcium: Changes in the physicochemical and rheological characteristics that affect the stability
(Elsevier Science, 2020-12)
The objective of this work was to analyze the changes in the physicochemical and rheological characteristics of milk fortified with different calcium salts. Reconstituted milk samples using skim milk powder with different ...
Effects of Calcium and Pressure Treatment on Thermal Gelation of Soybean Protein
(Wiley Blackwell Publishing, Inc, 2010-01)
The effect of calcium and high-pressure (HP) treatment on the heat gelation of soybean proteins was investigated. In the presence of calcium (2 to 25 mM), the gelation of dispersions of soybean protein isolate (SPI), a ...
Thermal Versus High Hydrostatic Pressure Treatments on Calcium-added Soybean Proteins. Protein Solubility, Colloidal Stability and Cold-set Gelation
(Springer, 2019-03)
The effects of thermal treatment (TT) and high hydrostatic pressure treatment (HHPT) on calcium-added soybean protein 1% (w/w) aqueous dispersions at pH 7.0 were compared. High hydrostatic pressure, but not thermal treatment, ...
In vivo analysis of the calcium signature in the plant golgi apparatus reveals unique dynamicsCELL CALCIUMCELL CALCIUM
(CHURCHILL LIVINGSTONE, 2012)
Calcium signaling in insulin action on striated muscleCELL CALCIUMCELL CALCIUM
(CHURCHILL LIVINGSTONE, 2014)
Patterns of calcium oxalate crystals in young tropical leaves: a possible role as an anti-herbivory defense
(Universidad de Costa Rica, 1999)
Milk fortified with calcium: Changes in the physicochemical and rheological characteristics that affect the stability
(Elsevier, 2020-09)
The objective of this work was to analyze the changes in the physicochemical and rheological characteristics of milk fortified with different calcium salts. Reconstituted milk samples using skim milk powder with different ...
Calcium Addition, pH, and High Hydrostatic Pressure Effects on Soybean Protein Isolates—Part 1: Colloidal Stability Improvement
(2018-02)
Calcium addition to soybean protein dispersions increases nutritional value but harms functional properties, such as protein solubility and colloidal stability. The high hydrostatic pressure (HHP) treatment can reverse ...
Impact of freeze-thaw treatment on the stability of calcium-fortified soy beverages
(Elsevier Science, 2015-06)
The objective was to study the freeze-thaw stability of soy beverages (SB) obtained from active defatted soy flour and fortified with calcium at the level of bovine milk. Calcium chloride or calcium lactate was used to ...