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documento electrónico
ENRIQUE COLZADA SELLANES, Autor ; LAURA PIEDRABUENA, Autor ; LUCÍA DORA GRILLE PEÉS, Autor ; ESCOBAR, DANIELA, Autor ; PELAGGIO ETTLIN, RONNY, Autor ; DELUCCHI, MARÍA INÉS, Autor ; E. FAVRE, Autor ; NATALIA VIOLA, Autor ; JUAN PABLO NOLLA, Autor ; PABLO CHILIBROSTE, Autor | Montevideo [URUGUAY] : Laboratorio Tecnológico del Uruguay (LATU) | 2013El objetivo de este estudio fue determinar el patrón de variación estacional de caseína y su relación con proteína total en leche en predios en la región noroeste del Uruguay.texto impreso
HARTE, FEDERICO ; RAO GURRAM, SUBBA ; LUEDECKE, LLOYD O. ; SWANSON, BARRY G. ; BARBOSA CANOVAS, GUSTAVO V.High hydrostatic pressure disruption of casein micelle isolates was studied by analytical ultracentrifugation and transmission electron microscopy. Casein micelles were isolated from skim milk and subjected to combinations of thermal treatment ([...]texto impreso
The effect of pH on thermal denaturation of four main whey protein fractions in skim milk was examined by gel permeation FPLC. On heating skim milk at 80 °C for 0.5-20.0 min over the pH range 5.2-8.8, the extent of denaturation, based on loss of[...]texto impreso
Proteins from fish muscle are biopolymers capable of forming edible films. Thus, the objective of this paper was the study of some physical properties of films produced with the sarcoplasmic and myofibrillar proteins (MP) from Thai Tilapia muscl[...]texto impreso
Myofibrillar and sarcoplasmic proteins are capable of forming a continuous matrix. Therefore,muscle proteins of two varieties of Tilapia were used to study the effect of the thermal treatment of filmogenic solutions (FS) on the mechanical proper[...]documento electrónico
LUKAS TAUJENIS, Autor ; VILMA OLSAUSKAITE, Autor ; AUDRIUS PADARAUSKAS, Autor | 2014texto impreso
ROBERT L. ORY, Editor científico ; ALLEN J. ANGELO, Editor científico | Washington [ESTADOS UNIDOS] : American Chemical Society | ACS Symposium Series | 1977Many desirable, or undesirable, changes in flavors and properties of fruits, vegetables, oilseeds, cereals, and uncooked animal products are catalyzed by one or more enzymes. Whether activated intentionally or not, these enzymes affect the ultim[...]Article : documento electrónico
SOBRAL, PABLO , Autor ; WAGNER, JORGE, Autor |Dentro INNOTEC (No. 6, dic. 2011)Por precipitación con acetona en frio, se obtuvieron muestras de proteínas aisladas de dos sueros de soja, el suero SS proveniente de la obtención de aislados de soja y el suero de tofu ST. A partir del SS y del mismo suero previamente liofiliza[...]texto impreso
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The use of meat myofibrillar proteins for edible film production involves initially the extraction of the macromolecule, since it is not commercially available. Thus, the objectives of this work were the extraction and characterization of bovine[...]texto impreso
documento electrónico
SAIMA HAFEEZ KHAN, Autor ; MASOOD SADIQ BUTT, Autor ; MIAN KAMRAN SHARIF, Autor ; AYESHA SAMEEN, Autor ; SEMEE MUMTAZ, Autor ; MUHAMMAD TAUSEEF SULTAN, Autor | 2011Protein isolates extracted from differently stabilized rice bran were analyzed to work out the food use potential. Bulk density remained higher for isolates obtained from heat stabilized bran, the treatments were found to have positive impact on[...]texto impreso
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ALLEN I. LASKIN, Editor científico ; HUBERT A. LECHEVALIER, Editor científico | Ohio [ESTADOS UNIDOS] : CRC Press | 1974texto impreso
ALBERT J.J. VAN OOYEN, Autor ; PETER DEKKER, Autor ; MICHAEL HUANG, Autor ; MAURIEN M.A. OLSTHOORN, Autor ; DENISE I. JACOBS, Autor ; PAUL A. COLUSSI, Autor ; CHRISTOPHER H TARON, AutorKluyveromyces lactis is both scientifically and biotechnologically one of the most important non-Saccharomycesyeasts. Its biotechnological significance builds on its history of safe use in the food industry and its well-known ability to produc[...]