Journal of Food Science and Technology-mysore最新文献_第8页

The seasonal fatty acids composition in different tissues of farmed common carp (Cyprinus carpio). 养殖鲤鱼不同组织中季节性脂肪酸组成。

IF 3.1 3区农林科学

Journal of Food Science and Technology-mysore Pub Date : 2016-01-04 DOI: 10.25177/jfst.1.1.2

Han Lu, Hui Hong, Yongkang Luo, Sift Desk Journals Open Access Journals

引用次数: 3

Dissipation of 8 pesticides on bok choy (Brassicachinensis) with once and multiple times application under field condition. 田间条件下8种农药对白菜的一次施用和多次施用效果研究

IF 3.1 3区农林科学

Journal of Food Science and Technology-mysore Pub Date : 2016-01-04 DOI: 10.25177/jfst.1.1.4

Meng Zhang, Jing Ge, Hong Zhu, Meng-Xiao Lu, Xianjin Liu, Xiang-yang Yu, Sift Desk Journals Open Access Journals

{"title":"Dissipation of 8 pesticides on bok choy (Brassicachinensis) with once and multiple times application under field condition.","authors":"Meng Zhang, Jing Ge, Hong Zhu, Meng-Xiao Lu, Xianjin Liu, Xiang-yang Yu, Sift Desk Journals Open Access Journals","doi":"10.25177/jfst.1.1.4","DOIUrl":"https://doi.org/10.25177/jfst.1.1.4","url":null,"abstract":"For better understanding the impact of multiple applications on the possible residue risk of pesticides on vegetables, a field trial was performed to evaluate eight pesticides (Phoxim, dichlorvos, cyhalothrin, β-cypermethrin, deltamethrin, fenvalerate, dimethoate and chlorothalonil) on bok choy. The dissipation of the selected pesticides was monitored after once application (OA) or multiple applications (MA). The suitability of multiple applications strategy of the selected pesticides for pest management on bok choy was also evaluated. The deposition ratio for all the pesticides ranged from 0.77‰ to 9.7‰. Dissipation of all the pesticides followed a typical first-order pattern. The estimated degradation half-lives of all the pesticides ranged from 0.6 to 11.95 days and from 0.68 to 11.87 days for OA and MA, respectively. However, the practical concentrations of all the pesticides measured at 2 h after the last application raged from 1.43 to 14.61 mg·kg and from 2.34 to 21.29 mg·kg for OA and MA, respectively. It is acceptable for the recommend doses for phoxim, dichlorvos, cyhalothrin, and β-cypermethrinon on bok choy for OA or MA in the present study. For the sake of food safety and sustainable use of pesticides, however, special attention needs to be paid to the MA of deltamethrin and fenvalerate. The MA of dimethoate and chlorothalonil on bok choy was not recommended.","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"1 1","pages":""},"PeriodicalIF":3.1,"publicationDate":"2016-01-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82381714","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Specific identification of chicken and soybean fraud in premium burgers using multiplex-PCR method. 利用多重蛋白酶切方法特异性鉴别优质汉堡中的鸡肉和大豆欺诈。

IF 2.6 3区农林科学

Journal of Food Science and Technology-mysore Pub Date : 2016-01-01 Epub Date: 2015-09-12 DOI: 10.1007/s13197-015-1771-x

Farzaneh Tafvizi, Masumeh Hashemzadegan

{"title":"Specific identification of chicken and soybean fraud in premium burgers using multiplex-PCR method.","authors":"Farzaneh Tafvizi, Masumeh Hashemzadegan","doi":"10.1007/s13197-015-1771-x","DOIUrl":"10.1007/s13197-015-1771-x","url":null,"abstract":"The increased consumption of meat products, such as hamburger in large cities such as Tehran, has highlighted the importance of quality control for these products. Due to the escalating cost of red meat, and the difficulty of detecting adulteration in ground meat, the replacement of red meat with cheaper animal and plant proteins in these products is clearly possible. As a result, the aim of this study was to investigate the validity of labeling in premium hamburgers made of beef. In addition, the presence of soybean and chicken meat, which constitutes commercial fraud in premium hamburgers, was detected using a sensitive and quick multiplex-PCR method. In total, 10 specified brands of premium hamburgers purported to consist of beef were collected from markets in Tehran City, Iran. DNA was extracted from the premium hamburgers, then, simplex-PCR and multiplex-PCR fwere optimized using specific beef, chicken and soybean primers. The 118, 183, and 274 bp fragments, were amplified in all samples from soybean lectin, 12 s rRNA, and mitochondrial cytochrome b genes, respectively. The results indicated the addition of chicken meat and soybean in the premium hamburgers which were not indicated on their labels. ","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"53 1","pages":"816-23"},"PeriodicalIF":2.6,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4711401/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"52750157","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Development of antioxidant rich fruit supplemented probiotic yogurts using free and microencapsulated Lactobacillus rhamnosus culture. 利用游离和微胶囊鼠李糖乳杆菌培养物开发富含抗氧化剂的水果补充益生菌酸奶。

IF 2.6 3区农林科学

Journal of Food Science and Technology-mysore Pub Date : 2016-01-01 Epub Date: 2015-08-26 DOI: 10.1007/s13197-015-1997-7

Ashwani Kumar, Dinesh Kumar

{"title":"Development of antioxidant rich fruit supplemented probiotic yogurts using free and microencapsulated Lactobacillus rhamnosus culture.","authors":"Ashwani Kumar, Dinesh Kumar","doi":"10.1007/s13197-015-1997-7","DOIUrl":"10.1007/s13197-015-1997-7","url":null,"abstract":"The present study reports the preparation of probiotic yogurt using Lactobacillus rhamnosus. The standard starter cultures used for yogurt fermentation were Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus and obtained from NDRI, Karnal, India. The prepared yogurt was supplemented with fruit pulp (10 % w/v) of apricot, raspberries, plum and jamun. These fruits were rich in antioxidant property as observed by DPPH, nitric oxide radical scavenging and ferric reducing antioxidant power assay methods. The probiotic yogurt products were prepared using free, alginate (2 %) and carrageenan (2 %) encapsulated probiotic L. rhamnosus culture. The microencapsulated beads were characterized by FTIR and alginate beads with bacteria showed characteristic wavelength major at 1424 and 1033 nm. The acidity increased (0.40 ± 0-0.76 ± 0.01 %) and pH of yogurts decreased (4.63 ± 0.06 - 2.83 ± 0.03) during storage. Probiotic L. rhamnosus count decreased during storage and alginate microencapsulated probiotic culture was more stable (8.85 ± 0.01 - 4.35 ± 0.03 log CFU/g) as compared with carrageenan encapsulated (8.79 ± 0.01 -2.56 ± 0.04 log CFU/g) and free culture (8.90 ± 0.01 - 2.26 ± 0.03 log CFU/g). The antioxidant power of fruits supplemented probiotic yogurts decreased successively during storage up to 15 days. ","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"53 1","pages":"667-75"},"PeriodicalIF":2.6,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4711432/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"52751407","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Rheological and microstructural properties of beef sausage batter formulated with fish fillet mince. 用鱼片碎料配制的牛肉香肠糊的流变学和微观结构特性

IF 2.6 3区农林科学

Journal of Food Science and Technology-mysore Pub Date : 2016-01-01 Epub Date: 2015-10-14 DOI: 10.1007/s13197-015-2052-4

Ala Hashemi, Ali Jafarpour

{"title":"Rheological and microstructural properties of beef sausage batter formulated with fish fillet mince.","authors":"Ala Hashemi, Ali Jafarpour","doi":"10.1007/s13197-015-2052-4","DOIUrl":"10.1007/s13197-015-2052-4","url":null,"abstract":"Rheological properties and microstructure of beef meat sausage batter, incorporated with different percentages of fish fillet mince (5 %, 20 %, 35 % and 50 %), were investigated and compared to the control (0 % fish). By increasing the proportion of fish fillet mince to the sausage formula up to 35 % and 50 %, hardness was increased by 40 % and 16 %, respectively, (P < 0.05), whereas, cohesiveness and springiness showed no significant differences (P > 0.05). In terms of temperature sweep test, storage modulus (G') of control sample faced a substantial slop from 10 °C to 58 °C, corresponding to the lowest magnitude of G' at its gelling point (~58°), but completed at around 70 °C, as same as the other treatments. Whereas the gelling point of batter sample with 50 % fish mince remained at nearly 42 °C, which was remarkably lowest among all treatments, indicating the better gel formation process. SEM micrographs revealed a previous orderly set gel before heating in all treatments whereas after heating up to 90 °C gel matrices became denser with more obvious granular pattern and aggregated structure, specifically in sample with 50 % fish mince. In conclusion, addition of fish mince up to 50 % into beef sausage formula, positively interacted in gel formation process, without diminishing its rheological properties. ","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"53 1","pages":"601-10"},"PeriodicalIF":2.6,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4711474/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"52751793","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Assessment of technological characteristics of non-fat yoghurt manufactured with prebiotics and probiotic strains. 评估用益生元和益生菌菌株生产的脱脂酸奶的技术特性。

IF 2.6 3区农林科学

Journal of Food Science and Technology-mysore Pub Date : 2016-01-01 Epub Date: 2015-10-21 DOI: 10.1007/s13197-015-2055-1

Gülden Basyigit Kilic, Didem Akpinar Kankaya

{"title":"Assessment of technological characteristics of non-fat yoghurt manufactured with prebiotics and probiotic strains.","authors":"Gülden Basyigit Kilic, Didem Akpinar Kankaya","doi":"10.1007/s13197-015-2055-1","DOIUrl":"10.1007/s13197-015-2055-1","url":null,"abstract":"Microbiological, physicochemical, aroma and organic acid characteristics of non-fat yoghurt incorporated with β-glucan and probiotic Lactobacillus plantarum strains (AB6-25, AC18-82 and AK4-11) combination as adjunct culture were investigated during a 21 day storage period at 4 °C. Four treatment yoghurts contained 0.25, 0.5, 1 and 1.5 % β-glucan. Treatments also included probiotic combination and commercial culture. Treatments were compared with three controls produced containing commercial culture, commercial culture and probiotic combination, and commercial culture, Lactobacillus acidophilus and inulin. The results indicated that β-glucan promote the viability of lactobacilli. However, the addition of β-glucan (except 0.25 %) resulted in enhanced syneresis (P < 0.05). In general, the use of 0.25 % β-glucan had no significant effect on pH, fat, protein and organic acid content of non-fat yoghurt. The results obtained from this research demonstrated that the use of 0.25 % β-glucan has no adverse effect on the characteristics of non-fat yogurt produced with probiotic combination. ","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"53 1","pages":"864-71"},"PeriodicalIF":2.6,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4711476/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"52751818","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Characterization of vitamin B12 in Dunaliella salina. 盐生杜纳藻中维生素 B12 的特征。

IF 2.6 3区农林科学

Journal of Food Science and Technology-mysore Pub Date : 2016-01-01 Epub Date: 2015-09-02 DOI: 10.1007/s13197-015-2005-y

Anantharajappa Kumudha, Ravi Sarada

{"title":"Characterization of vitamin B12 in Dunaliella salina.","authors":"Anantharajappa Kumudha, Ravi Sarada","doi":"10.1007/s13197-015-2005-y","DOIUrl":"10.1007/s13197-015-2005-y","url":null,"abstract":"Vitamin B12 is one of nature's complex metabolite which is industrially produced using certain bacteria. Algae could be an alternative source of vitamin B12 and in this study, vitamin B12 from a halotolerant green alga, Dunaliella salina V-101 was purified and characterized. The extract of Dunaliella was purified by passing through Amberlite XAD-2 and EASI-extract vitamin B12 immunoaffinity column. The total vitamin B12 content in purified sample fractions was 42 ± 2 μg/100 g dry weight as determined by the chemiluminescence method which was almost close to 49 ± 2 μg/100 g dry weight as estimated by microbiological method. Further quantification of total vitamin B12 using gold nanoparticle (AUNPs) based aptamer showed 40 ± 0.8/100 g dry weight. There was a good correlation among all the methods of quantification. Adenosylcobalamin, a form of vitamin B12 which is a cofactor for methylmalonyl CoA mutase was identified by HPLC. Upon quantification, Dunaliella was found to contain 34 ± 4 μg of adenosylcobalamin for 100 g dry biomass. Authenticity of adenosylcobalmin was confirmed by tandem mass spectrometry (MS/MS), selected ion recording (SIR) and multiple reaction monitoring (MRM) studies. ","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"53 1","pages":"888-94"},"PeriodicalIF":2.6,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4711437/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"52751445","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Optimization of solvent extraction of shea butter (Vitellaria paradoxa) using response surface methodology and its characterization. 利用响应面方法优化牛油果油（Vitellaria paradoxa）的溶剂提取及其特性。

IF 2.6 3区农林科学

Journal of Food Science and Technology-mysore Pub Date : 2016-01-01 Epub Date: 2015-09-24 DOI: 10.1007/s13197-015-2033-7

E O Ajala, F Aberuagba, A M Olaniyan, K R Onifade

{"title":"Optimization of solvent extraction of shea butter (Vitellaria paradoxa) using response surface methodology and its characterization.","authors":"E O Ajala, F Aberuagba, A M Olaniyan, K R Onifade","doi":"10.1007/s13197-015-2033-7","DOIUrl":"10.1007/s13197-015-2033-7","url":null,"abstract":"Shea butter (SB) was extracted from its kernel by using n-hexane as solvent in an optimization study. This was to determine the optima operating variables that would give optimum yield of SB and to study the effect of solvent on the physico-chemical properties and chemical composition of SB extracted using n-hexane. A Box-behnken response surface methodology (RSM) was used for the optimization study while statistical analysis using ANOVA was used to test the significance of the variables for the process. The variables considered for this study were: sample weight (g), solvent volume (ml) and extraction time (min). The physico-chemical properties of SB extracted were determined using standard methods and Fourier Transform Infrared Spectroscopy (FTIR) for the chemical composition. The results of RSM analysis showed that the three variables investigated have significant effect (p < 0.05) on the %yield of SB, with R(2) - 0.8989 which showed good fitness of a second-order model. Based on this model, optima operating variables for the extraction process were established as: sample weight of 30.04 g, solvent volume of 346.04 ml and extraction time of 40 min, which gave 66.90 % yield of SB. Furthermore, the result of the physico-chemical properties obtained for the shea butter extracted using traditional method (SBT) showed that it is a more suitable raw material for food, biodiesel production, cosmetics, medicinal and pharmaceutical purposes than shea butter extracted using solvent extraction method (SBS). Fourier Transform Infrared Spectroscopy (FTIR) results obtained for the two samples were similar to what was obtainable from other vegetable oil. ","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"53 1","pages":"730-8"},"PeriodicalIF":2.6,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4711458/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"52751706","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effects of process parameters on the properties of barley containing snacks enriched with brewer's spent grain. 工艺参数对富含酿酒乏谷的大麦小吃特性的影响。

IF 2.6 3区农林科学

Journal of Food Science and Technology-mysore Pub Date : 2016-01-01 Epub Date: 2015-10-31 DOI: 10.1007/s13197-015-2079-6

Satu Kirjoranta, Maija Tenkanen, Kirsi Jouppila

{"title":"Effects of process parameters on the properties of barley containing snacks enriched with brewer's spent grain.","authors":"Satu Kirjoranta, Maija Tenkanen, Kirsi Jouppila","doi":"10.1007/s13197-015-2079-6","DOIUrl":"10.1007/s13197-015-2079-6","url":null,"abstract":"Brewer's spent grain (BSG), a by-product of malting of barley in the production of malt extract, was used as an ingredient in extruded barley-based snacks in order to improve the nutritional value of the snacks and widen the applications of this by-product in food sector. The effects of the extrusion parameters on the selected properties of the snacks were studied. Snacks with different ingredients including whole grain barley flour, BSG, whey protein isolate (WPI), barley starch and waxy corn starch were produced in 5 separate trials using a co-rotating twin-screw extruder. Extrusion parameters were water content of the mass (17-23 %), screw speed (200-500 rpm) and temperature of the last section and die (110-150 °C). Expansion, hardness and water content of the snacks were determined. Snacks containing barley flour and BSG (10 % of solids) had small expansion and high hardness. Addition of WPI (20 % of solids) increased expansion only slightly. Snacks with high expansion and small hardness were obtained when part of the barley flour was replaced with starch (barley or waxy corn). Yet, the highest expansion and the smallest hardness were achieved when barley flour was used with barley starch and WPI without BSG. Furthermore, expansion increased by increasing screw speed and decreasing water content of the mass in most of the trials. This study showed that BSG is a suitable material for extruded snacks rich in dietary fiber. Physical properties of the snacks could be improved by using barley or waxy corn starch and WPI. ","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"53 1","pages":"775-83"},"PeriodicalIF":2.6,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4711487/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"52751942","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Brown pigment formation in heated sugar-protein mixed suspensions containing unmodified and peptically modified whey protein concentrates. 含有未改性和肽改性浓缩乳清蛋白的加热糖-蛋白混合悬浮液中棕色色素的形成。

IF 2.6 3区农林科学

Journal of Food Science and Technology-mysore Pub Date : 2016-01-01 Epub Date: 2015-08-19 DOI: 10.1007/s13197-015-1955-4

Narumol Rongsirikul, Parichat Hongsprabhas

{"title":"Brown pigment formation in heated sugar-protein mixed suspensions containing unmodified and peptically modified whey protein concentrates.","authors":"Narumol Rongsirikul, Parichat Hongsprabhas","doi":"10.1007/s13197-015-1955-4","DOIUrl":"10.1007/s13197-015-1955-4","url":null,"abstract":"Commercial whey protein concentrate (WPC) was modified by heating the acidified protein suspensions (pH 2.0) at 80 °C for 30 min and treating with pepsin at 37 °C for 60 min. Prior to spray-drying, such modification did not change the molecular weights (MWs) of whey proteins determined by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). After spray-drying the modified whey protein concentrate with trehalose excipient (MWPC-TH), it was found that the α-lactalbumin (α-La) was the major protein that was further hydrolyzed the most. The reconstituted MWPC-TH contained β-lactoglobulin (β-Lg) as the major protein and small molecular weight (MW) peptides of less than 6.5 kDa. The reconstituted MWPC-TH had higher NH2 group, Trolox equivalent antioxidant capacity (TEAC), lower exposed aromatic ring and thiol (SH) contents than did the commercial WPC. Kinetic studies revealed that the addition of MWPC-TH in fructose-glycine solution was able to reduce brown pigment formation in the mixtures heated at 80 to 95 °C by increasing the activation energy (Ea) of brown pigment formation due to the retardation of fluoresced advanced glycation end product (AGEs) formation. The addition of MWPC to reducing sugar-glycine/commercial WPC was also able to lower brown pigment formation in the sterilized (121 °C, 15 min) mixed suspensions containing 0.1 M reducing sugar and 0.5-1.0 % glycine and/or commercial (P < 0.05). It was demonstrated that the modification investigated in this study selectively hydrolyzed α-La and retained β-Lg for the production of antibrowning whey protein concentrate. ","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"53 1","pages":"800-7"},"PeriodicalIF":2.6,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4711407/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"52751232","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0