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Results 1 - 10
of
2,526
of milk proteins
"... Abstract – Vibrational spectroscopy is a versatile tool for analysis of foods including dairy prod-ucts. This paper provides an overview of techniques that may be useful to study structural properties and interactions of milk proteins. Specific examples of recent research conducted in our laboratory ..."
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Abstract – Vibrational spectroscopy is a versatile tool for analysis of foods including dairy prod-ucts. This paper provides an overview of techniques that may be useful to study structural properties and interactions of milk proteins. Specific examples of recent research conducted in our
Effect of Protein Levels and Degradability on Milk Protein Components
"... ABSTRACT: Multiparous Holstein Friesen cows were fed diets containing 2 levels of protein (15 or 18%) and 2 levels of digestibility. Milk yield and milk protein were measured. A decrease in milk protein percentage was found with the increased dietary protein concentration and with the diet of lower ..."
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ABSTRACT: Multiparous Holstein Friesen cows were fed diets containing 2 levels of protein (15 or 18%) and 2 levels of digestibility. Milk yield and milk protein were measured. A decrease in milk protein percentage was found with the increased dietary protein concentration and with the diet
Project Title: Relationship between milk protein percentage and
, 2004
"... • The objective of this study was to gain a better understanding of the relationship between milk protein percentage and reproductive performance. This information could then be used as a basis for future field studies, with a possible view to using milk protein percentage, alone or in combination w ..."
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• The objective of this study was to gain a better understanding of the relationship between milk protein percentage and reproductive performance. This information could then be used as a basis for future field studies, with a possible view to using milk protein percentage, alone or in combination
Effect of Interaction Phenolic Compounds with Milk Proteins on
, 2014
"... Plant flavonoids are polyphenolic compounds, commonly found in vegetables, fruits and many food sources that form a significant portion of our diet. These compounds act as anticancer and anti-proliferative but after interaction with milk proteins they form complexes which become less effective than ..."
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Plant flavonoids are polyphenolic compounds, commonly found in vegetables, fruits and many food sources that form a significant portion of our diet. These compounds act as anticancer and anti-proliferative but after interaction with milk proteins they form complexes which become less effective than
Effect of lactose on rheology of milk protein dispersions
- in 3rd International Symposium on Food Rheology and Structure. 2003
"... ABSTRACT A systematic study of the flow behaviour of commercially available AME100 milk protein dispersed in water and the effect of lactose on the rheology of the system was performed at various concentration with Ubbelohde viscometry in the dilute regime and with rotational shear rheometry in the ..."
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Cited by 1 (0 self)
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ABSTRACT A systematic study of the flow behaviour of commercially available AME100 milk protein dispersed in water and the effect of lactose on the rheology of the system was performed at various concentration with Ubbelohde viscometry in the dilute regime and with rotational shear rheometry
asymptomatic infants with milk protein sensitive
"... Effect of continued feeding of cows ' milk on ..."
Milk proteins as precursors of bioactive peptides
- Acta Scientiarum Polonorum, Technologia Alimentaria
, 2009
"... of Warmia and Mazury in Olsztyn was used to determine the profiles of the potential biological activity of food proteins and to classify them into families. Proteins whose amino acid sequences contained fragments with a specified activity and which were a potential source of this activity were divid ..."
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Cited by 4 (0 self)
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of Warmia and Mazury in Olsztyn was used to determine the profiles of the potential biological activity of food proteins and to classify them into families. Proteins whose amino acid sequences contained fragments with a specified activity and which were a potential source of this activity were
Results 1 - 10
of
2,526
