Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 20 of 24 for “"Heat stability"”.
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Manufacture, Concentration, and Functionality of Micellar Casein Concentrate
… to concentrate MCC. The third part evaluates heat stability of the high concentration MCC produced by WFE. In part 1, the primary objective was to achieve >25% total solids (TS) without a loss of water removal rate associated with high solids materials. This is of importance, industrially, as …
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Characterising the techno- and bio-functional properties of milk protein-polyphenol complexes for application in performance nutrition
… and bio-functional properties (e.g., physical stability of casein micelles, heat stability, bioaccessibility and bioavailability) of liquid dairy systems. In these studies, the addition of polyphenols to systems containing casein micelles increased the attractive forces within the casein …
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An investigation of heat stable milk chocolate by addition of glycerol
… crumb method), in small amounts, can create a heat stable chocolate. Milk chocolate (MC) is a dense suspension consisting of cocoa solids, sugar and milk powder dispersed in a continuous fat phase of cocoa butter and milk fat. Heat stable milk chocolate (HSMC) is chocolate that does not flow at …
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Population structure, biochemical adaptation and systematics in temperate marine fishes of the genera Arripis and Chrysophrys (Pisces: Perciformes)
Electrophoretic and heat stability data have been obtained from 22 enzymatic proteins to assess the amount and distribution of genetic variation in fishes of the temperate percoid genera Arripis and Chrysophrys. Available biological and life history data have been reviewed, and indicate that …
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Population structure, biochemical adaptation and systematics in temperate marine fishes of the genera Arripis and Chrysophrys (Pisces: Perciformes)
Electrophoretic and heat stability data have been obtained from 22 enzymatic proteins to assess the amount and distribution of genetic variation in fishes of the temperate percoid genera Arripis and Chrysophrys. Available biological and life history data have been reviewed, and indicate that …
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Effect of high heat treatment and β-casein-reduction on the rennet coagulation and ripening of Cheddar and Emmental cheeses manufactured from micellar casein concentrate
… evaluated and (3) as casein micelles is more heat stable than whey protein, the heat stability of MCC and its impact on resultant cheesemilk was also analysed. Compared to MF without a DF step, DF with water increased the removal of whey protein and small molecules, such as lactose and soluble …
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A preliminary study of the MDH variability in Lemna minor - Lemna turionifera /
… USA and Africa were examined and compared. Heat stability, molecular weight and cell fractionation analyses were also done to identify locus specific MDH bands. The results of the population surveys suggest that there is little genetic variability present both within and between Lemna …
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Some Studies on the Purification and the Properties of Monoamine Oxidase
… lipid peroxidation however, does not affect the heat stability or the Deprenil inhibition pattern of MAO A or MAO B. Treatment of the membrane bound or soluble MAO with phospholipase C had no effect on the enzyme activity or on the heat stability, tryptic digestibility, Arrhenius plots or the …
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Controlling the denaturation and aggregation of whey proteins using κ-casein and caseinomacropeptide
… gelation, depending on formulation and heating conditions. The presence of caseins has been previously reported to limit the extent of aggregation of whey proteins. The objective of this study was to investigate the effect of κ-casein and caseinomacropeptide (CMP) on the denaturation and …
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Impact of New Processing Technologies on the Physical and Functional Properties of Skim Milk and Skim Milk Concentrate
… HC had little effect on casein micelle size and heat stability, however it produced acid gels with final gel strength (G’) almost similar to the gels from conventionally heated milk samples in the treatments that involved simultaneous heating along with cavitation. HC can therefore serve as an …
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Iron (III) Chloride doping of large-area chemical vapor deposition graphene
… doped graphene such as surface cleanliness, air stability, and solvent stability. Furthermore, we compare FeCl3 to three other common dopants: Gold (III) Chloride (AuCl3), Nitric Acid (I-N0 3), and TFSA ((CF 3SO2)2NH). We show that compared to these dopants, FeCl3 can not only achieve better …
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Separation and Characterization of Reconstituted Skim Milk Powder Treated with Mineral Chelators
… (ultracentrifugation, membrane filtration, heat coagulation, and coagulation based on pH) were employed to separate out the caseins based on selected properties, specifically density, molecular weight, and solubility. In ultracentrifugation, three speeds were tested, the heat coagulation …
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Methods to detect and quantitate spleen added to ground beef
… spot test based on the solubility and heat stability of ferritin was investigated. Protein pellets prepared from unadulterated samples maintained a white to grey-white color after Prussian blue iron staining. Pellets from spleen-added samples developed a blue color. The amount and …
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Preparation, characterisation and functional applications of whey protein-carbohydrate conjugates as food ingredients
… nutritional beverages include poor solubility, heat stability and lack of clarity, particularly in high-acid or high ionic strength, ready-to-drink systems such as those found in sports and performance nutritional products. The studies in this thesis detail novel research into production, …
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Aggregation and gelation characteristics of high protein dairy ingredient powders
… of functionalities including rennet gelation, heat stability, ethanol stability and acid gelation, which influence the manufacture and stabilization of the foods. The protein dispersed in water is typically subjected to various processes, including concentration, homogenization, heating, …
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Influence of dietary factors on the macro and micro-composition of bovine milk for use in protein ingredient powder manufacture
… concentrations of non-protein nitrogen and high heat stability in whole milk powder and SMP samples. Some differences in total amino acid (AA) composition were also exhibited between WMP and SMP samples from each diet, which suggests that AA profile may be responsive to dietary variation. …
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Physicochemical characterisation of protein ingredients prepared from milk by ultrafiltration or microfiltration for application in formulated nutritional products
… characteristics during rehydration in water. Heat stability studies on unconcentrated (3.5%, 140°C) and concentrated (8.5%, 120°C) MPC suspensions, showed that suspensions prepared from high-protein MPCs coagulated much more rapidly than lower protein MPCs. β-casein ingredients were developed …
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Strategies for fortifying dairy protein-based formulated nutritional products with calcium
… dairy-based nutritional products, such as poor heat stability, high viscosity, physical instability and impaired heat transfer, limit the addition of high levels of Ca. This thesis describes novel research into the development of strategies for fortifying liquid dairy protein-based formulated …
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Improved functional properties and health benefits of whey protein by interaction with polysaccharides
… In the first section, whey protein/pectin heated soluble complex was made by heating the two biopolymers together at near neutral pH. Conformational changes of protein during complex formation were investigated by Raman, which showed that heat stability of whey protein was enhanced by …
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Innovative processing strategies for the development of highly-dispersible, protein-enriched dairy powders
… protein content), processing parameters (e.g., heat treatment) and novel technologies (e.g., gas injection) on the physical and functional properties of MPC powders. Initial studies on MPC ingredients demonstrated that high-protein content (>65%, w/w) negatively influenced bulk powder (e.g., …
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