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STRUCTURE-COMPRESSIVE STRESS RELATIONSHIPS IN MIXED DAIRY GELS
(SCANNING MICROSCOPY INT, 1993)
Mixed dairy gels (including a control without fat) of skim milk powder (SMP) and whey protein isolate (WPI) containing fat globules were formed by heating protein emulsions to 90-degrees-C and by acid release from ...
EMULSIFIED MILKFAT EFFECTS ON RHEOLOGY OF ACID-INDUCED MILK GELS
(INST FOOD TECHNOLOGISTS, 1991)
Reconstituted skim milk formed by a gel by acidification to < pH 5.2 and heating to 60-degrees-C. The gel compressive stress (sigma-c) was influenced by the heating process, increased with milk-nonfat-solids (MNFS) and ...
Diplopods as Bioindicators of Soils: Analysis of Midgut of Individuals Maintained in Substract Containing Sewage Sludge
(Springer, 2010-07-01)
Diplopods feed organic matter in decomposition; however, some environmental factors can promote changes in tissues of these animals. Sewage sludge has been applied for recuperation of physical structure of degraded soil. ...
Diplopods as Bioindicators of Soils: Analysis of Midgut of Individuals Maintained in Substract Containing Sewage Sludge
(Springer, 2010-07-01)
Diplopods feed organic matter in decomposition; however, some environmental factors can promote changes in tissues of these animals. Sewage sludge has been applied for recuperation of physical structure of degraded soil. ...
Diet energy levels and temperature affect the size of the fat milk globule in dairy goats
(Brazilian Journal of Animal Science, 2022)
Effects of high-pressure homogenisation on physicochemical characteristics of partially skimmed milk
(Wiley-blackwellHobokenEUA, 2014)
Milk lipid composition is modified by perinatal exposure to bisphenol A
(Elsevier Ireland, 2015-05)
To evaluate whether bisphenol A (BPA) modifies the synthesis, composition and/or profile of fatty acids (FAs) in the mammary glands of perinatally exposed animals, pregnant rats were orally exposed to 0, 0.6 or 52 µg ...
RHEOLOGICAL EVALUATION OF THE STRUCTURE OF ICE CREAM MIXES VARYING FAT BASE
(KERSCHENSTEINER VERLAG GMBHLAPPERSDORF, 2012)
This paper discusses the influence of fat type in the structure of ice cream, during its production by means of rheo-optical analysis. Fat plays an important part in the ice cream structure formation. It's responsible for ...