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  • 1
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 65 (2000), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Stability of β-galactosidase and related lactose hydrolyzing activity in sonicated cultures of Lactobacillus bulgaricus 11842 was investigated in the presence of Na+ or K+ ions. After sonication in Na+ or K+ buffers at various pH levels, cultures were held at various temperatures, before adding test lactose solutions. Hydrolysis was monitored by cryoscopy. Cultures sonicated in K+ buffer had higher activity and stability than those in Na+ buffer; both were highest at pH 6 and 7. Stability was unaffected at pH 6 and 7 below 56 °C. Holding at 61 °C for 60 min caused 70% activity loss with K+ ions at pH 6 and 7, while with Na+, activity loss was almost complete.
    Materialart: Digitale Medien
    Bibliothek Standort Signatur Band/Heft/Jahr Verfügbarkeit
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  • 2
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 42 (1977), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Sensory properties of beef, pork and turkey meat loaves and beef patties containing heat-coagulated cheese whey lactalbumin curd (LC) were evaluated by hedonic scale taste panel procedures. Beef products showed significant linear regression between decreasing hedonic scores and increasing % LC when served under normal light, but not under red light. Pork and turkey loaves containing 0, 5 or 10% LC did not differ significantly. Products containing 20% LC were significantly inferior. Poor appearance of beef products containing LC may have influenced their low rating. Ground pork and ground turkey appeared more compatible. with the LC than ground beef.
    Materialart: Digitale Medien
    Bibliothek Standort Signatur Band/Heft/Jahr Verfügbarkeit
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  • 3
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 55 (1990), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Effects of sonication, survival, and β-galactosidase activity of four lactic cultures were investigated in pH 1.5-3.5 range. Lactobacillus delbruekii subsp. bulgaricus and Streptococcus thermophilus exhibited the highest β-galactosidase activity in skim milk and broth systems, respectively. The β-galactosidases from L. delbruekii subsp. bulgaricus, S. thermophilus, and L. acidophilus showed optimum activity in the neutral pH range and 55°C. Viable count of all four cultures decreased most rapidly at pH 1.5, but L. acidophilus and L. delbruekii subsp. bulgaricus survived better than the other organisms. The decrease of enzyme activity of unsonicated cultures with pH was slight, especially at pH 3.5. However, acidification of sonicated cultures to pH 3.5 or lower resulted in rapid and permanent loss of enzyme activity.
    Materialart: Digitale Medien
    Bibliothek Standort Signatur Band/Heft/Jahr Verfügbarkeit
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  • 4
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Adult honey bees killed after honey harvest were analyzed and evaluated as a raw material for protein extraction. Bees collected were 49.8% crude protein, 7.54% total lipid, and 27.1% reducing sugar (moisture-free basis). Whole bees were homogenized, body proteins solubilized in alkali, chitin removed by filtration, and protein recovered by acid precipitation. Amount of protein solubilized by NaOH addition varied from negligible without alkali (pH 6.1) to 93% of body crude protein with severest treatment at pH 11.2. With alkali extraction at pH 10.5 and acid precipitation at pH 5.5, 59% of total solids were found in the precipitate and 41% remained in the supernatant. The precipitate was 66.3% crude protein, 9.4% total lipid and 7.9% ash. Heads, thoraces and abdomens were separated and each separately extracted (pH 10.5) and precipitated (pH 5.5). Amino acid analyses of heads (70.1% protein), thoraces (54.9% protein) and abdomens (36.6% protein) permitted evaluation of protein quality. Thorax protein was most homogeneous for amino acids analyzed, and all were nutritionally limited by sulfur containing amino acids.
    Materialart: Digitale Medien
    Bibliothek Standort Signatur Band/Heft/Jahr Verfügbarkeit
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  • 5
    Digitale Medien
    Digitale Medien
    Amsterdam : Elsevier
    Journal of Food Engineering 5 (1986), S. 75-90 
    ISSN: 0260-8774
    Quelle: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Thema: Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Materialart: Digitale Medien
    Bibliothek Standort Signatur Band/Heft/Jahr Verfügbarkeit
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  • 6
    ISSN: 0306-4603
    Quelle: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Thema: Medizin , Psychologie
    Materialart: Digitale Medien
    Bibliothek Standort Signatur Band/Heft/Jahr Verfügbarkeit
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  • 7
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 24 (2000), S. 0 
    ISSN: 1745-4549
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The possibility of increasing the Ca content of quarg product by using rhubarb stalk puree or juice in the manufacturing process was investigated. the studies included (1) production of quarg using rhubarb stalk puree or juice as coagulant; (2) determination of Ca absorption from the quarg products made with rhubarb; and (3) modifying the oxalate content of the rhubarb coagulants.The Ca contents of the quarg products made with either rhubarb stalk puree or juice were significantly higher than the control products made with direct addition of lactic acid (p〈0.05), but the Ca absorption ascertained in rat feeding studies was significantly lower from the rhubarb containing products than from the controls (p〈0.05). the low Ca bioavailability was attributed to the presence of calcium oxalate from the rhubarb. Rhubarb fiber did not affect the Ca absorption. After removing the oxalic acid from the rhubarb coagulants by treatment with CaCl2 and HCl, the Ca content of the resulting quarg decreased but was still higher than in the lactic acid quarg.
    Materialart: Digitale Medien
    Bibliothek Standort Signatur Band/Heft/Jahr Verfügbarkeit
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  • 8
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 55 (1990), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Quarg was prepared with or without milk heating or rennet addition using yogurt, acidophilus, and buttermilk cultures. Total solids and protein contents in the quarg cheeses were 17.4-34.7% and 7.4-15.0%, respectively, depending on process conditions. Rennet addition increased the total solids content, especially when unheated milk was used; however, the corrected (18% T.S.) yield was unaffected. Yogurt culture resulted in the shortest incubation time (3.8-4.6 hr), while the acidophilus culture alone was unsuitable. After whey separation, the concentration of bacteria from all three cultures were higher in the quarg (8.48-9.05 log CFU/g) than in the whey (5.92-7.90 log CFU/ g) using either centrifuge or gravity filtration methods.
    Materialart: Digitale Medien
    Bibliothek Standort Signatur Band/Heft/Jahr Verfügbarkeit
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  • 9
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 51 (1986), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Chicken protein was extracted by alkali from bone residues of mechanical separation (“deboning”). Acid precipitated‘coagula were freeze-texturized, heat-set and tested for structural stability upon retorting in 2% NaCl brine at 121°C for 10–60 min. Although Instron peak force from a Lee-Kramer shear cell decreased with longer retort times, the textural integrity of the products was not affected. Products frozen at - 10°C showed similar or greater reduction in the peak force than materials texturized at - 25°C. Coagula precipitated from the alkali extracts at pH 5.5 showed higher total solids, higher peak force, and less pronounced effect of freezing rates than those precipitated at either pH 6.5 or pH 4.8.
    Materialart: Digitale Medien
    Bibliothek Standort Signatur Band/Heft/Jahr Verfügbarkeit
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  • 10
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Heat stability of 0.2%α-lactalbumin (α-la) was studied up to pH 5.0 in normal and pH 7.0 in decalcified permeates. Heating 0.4%β-lactoglobulin (β-lg) resulted in rapid flocculation before reaching 93 °C at all pH levels, except 6.5–7.0, for permeates with varying Ca content. When both isolated whey protein fractions were heated together (0.2%α-la and 0.4%β-lg) in regular or decalcified permeates, precipitation characteristics of β-lg did not change. However, some α-la appeared to co-precipitate with β-lg at pH 6.0 and below regardless of Ca.
    Materialart: Digitale Medien
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