Search results: 103,921 results (approx.)

2. Quantitative analysis of menaquinones (vitamin K2) in various types of cheese from Switzerland.

Vitamin K2 (MKn) has been assessed in some varieties of cheese, but data are limited and do not account for factors like seasonality that affect MKn. To investigate variation of MKn content in cheese, we assayed 121 cheese samples from 10 cheese varieties made from cows', goats', and ewes' milk...

Author(s) : Walther, B.; Guggisberg, D.; Schmidt, R. S.; Portmann, R.; Risse, M. C.; Badertscher, R.; Chollet, M.

Publisher : Elsevier, Oxford, UK

Journal article : International Dairy Journal 2021 Vol.112 ref.42

3. The effect of microbial transglutaminase enzyme and Persian gum on the characteristics of traditional kefir drink.

The effects of microbial transglutaminase enzyme (m-TG) and Persian Gum (PG) on physicochemical, microbial and sensory properties of kefir were investigated. The addition of m-TG-PG to kefir lead to an increase in pH, particle size and viscosity, while causing a decrease in titratable acidity,...

Author(s) : Beirami-Serizkani, F.; Hojjati, M.; Jooyandeh, H.

Publisher : Elsevier, Oxford, UK

Journal article : International Dairy Journal 2021 Vol.112 ref.many

4. Effect of thawing procedures on the properties of frozen and subsequently thawed casein concentrate.

The effects of different thawing procedures on the properties of frozen casein concentrates (CCs) produced by microfiltration were investigated and compared with fresh CC. Samples (5% protein) were thawed directly (30°C, 30 min) or stored (4°C) for 1 or 3 d, and subsequently kept at 30°C for 30 min ...

Author(s) : Li RuiFen; Rovers, T. A. M.; Jæger, T. C.; Hougaard, A. B.; Svensson, B.; Simonsen, A. C.; Ipsen, R.

Publisher : Elsevier, Oxford, UK

Journal article : International Dairy Journal 2021 Vol.112 ref.44

5. Exopolysaccharides from Lactococcus lactis affect manufacture, texture and sensory properties of concentrated acid milk gel suspensions (fresh cheese).

Two exopolysaccharide (EPS) producing Lactococcus lactis strains that differed largely in their technofunctional properties (gel stiffness, ropiness) were used to relate their functionality in concentrated acid milk gel suspensions to the structural and macromolecular properties of the EPS. LL-1+...

Author(s) : Surber, G.; Schäper, C.; Wefers, D.; Rohm, H.; Jaros, D.

Publisher : Elsevier, Oxford, UK

Journal article : International Dairy Journal 2021 Vol.112 ref.many

6. A capillary electrophoresis approach for major unsaturated fatty acids screening in milk.

Fast methods for milk analysis are internationally desired, and, in this study, a new method for milk unsaturated fatty acids (UFAs) is proposed, using capillary zone electrophoresis with direct detection in the ultraviolet region. Run time analysis was 4 min, and sample preparation comprised only...

Author(s) : Amorim, T. L.; Oliveira, M. A. L. de

Publisher : Elsevier, Oxford, UK

Journal article : International Dairy Journal 2021 Vol.112 ref.37

7. Relationship between casein micelle size, protein composition and stability of UHT milk.

Casein (CN) micelle size has been suggested as important for stability of ultra-high temperature (UHT) treated milk. Therefore, full fat milk samples were pooled according to native CN micelle size (small, intermediate and large CN micelles), homogenised and UHT treated, and stored at 20°C or 40°C...

Author(s) : Akkerman, M.; Johansen, L. B.; Rauh, V.; Sørensen, J.; Larsen, L. B.; Poulsen, N. A.

Publisher : Elsevier, Oxford, UK

Journal article : International Dairy Journal 2021 Vol.112 ref.49

8. Partitioning of the milk fat globule membrane between buttermilk and butter serum is determined by the thermal behaviour of the fat globules.

Isolation of the industrially interesting milk fat globule membrane (MFGM) components from dairy streams is challenging, and a full exploitation of their benefits can be gained by better understanding of the behaviour of the fat globule membrane fraction during milk fat processing. In this study,...

Author(s) : Hokkanen, S. P.; Partanen, R.; Jukkola, A.; Frey, A. D.; Rojas, O. J.

Publisher : Elsevier, Oxford, UK

Journal article : International Dairy Journal 2021 Vol.112 ref.many

9. Particle morphology and rehydration properties of spray-dried microgels and fractal aggregates with varying fractions of native milk serum proteins.

To keep their functional properties, it is crucial that protein aggregates maintain their structure after spray drying and that the powders can be fully rehydrated. In this study, microgels and fractal aggregates were prepared by heating a mixture of milk serum protein concentrate and lactose...

Author(s) : Andersson, I. M.; Bergenståhl, B.; Millqvist-Fureby, A.; Alexander, M.; Paulsson, M.; Glantz, M.

Publisher : Elsevier, Oxford, UK

Journal article : International Dairy Journal 2021 Vol.112 ref.37

10. Influence of calcium and magnesium on the secondary structure in solutions of individual caseins and binary casein mixtures.

The influence of Ca and Mg addition on the secondary structure of αS1-, αS2-, β- and κ-CN in solutions of individual and binary mixtures of caseins was investigated using FTIR spectroscopy. Both in individual and their binary mixtures, addition of Ca and Mg resulted in increase in β-sheet...

Author(s) : Grewal, M. K.; Vasiljevic, T.; Huppertz, T.

Publisher : Elsevier, Oxford, UK

Journal article : International Dairy Journal 2021 Vol.112 ref.39

11. Binding of calcium to L-serine and o-phospho-L-serine as affected by temperature, pH and ionic strength under milk processing conditions.

Calcium binding to o-phospho-l-serine (OPS), important for calcium distribution during milk processing and for calcium bioavailability, was studied electrochemically for different conditions of temperature, pH and ionic strength in combination with quantum mechanical calculations (DFT) using...

Author(s) : Jiang Yuan; Liu XiaoChen; Zawadzki, A. de; Skibsted, L. H.

Publisher : Elsevier, Oxford, UK

Journal article : International Dairy Journal 2021 Vol.112 ref.38

12. Synthesis of galactooligosaccharides by Cryptococcus laurentii and Aspergillus oryzae using different kinds of acid whey.

Different kinds of acid whey, that is, casein whey, whey from traditional Greek yoghurt production, and concentrated acid whey permeate, were used to evaluate their potential for the synthesis of prebiotic galactooligosaccharides (GOS). Therefore, β-galactosidase from Cryptococcus laurentii was...

Author(s) : Fischer, C.; Kleinschmidt, T.

Publisher : Elsevier, Oxford, UK

Journal article : International Dairy Journal 2021 Vol.112 ref.many

13. Effect of casein/whey ratio on the thermal denaturation of whey proteins and subsequent fouling in a plate heat exchanger.

Dairy fouling is a ubiquitous problem in food processing, however, the fouling mechanism is not fully understood and investigations arose mainly from experiments with model systems that contained only whey proteins, typically reconstituted from whey protein isolate powder (WPI). The effect of...

Author(s) : Liu WeiJi; Chen XiaoDong; Jeantet, R.; André, C.; Bellayer, S.; Delaplace, G.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Journal of Food Engineering 2021 Vol.289

14. Ohmic heating of a solid-liquid food mixture in an electrically conductive package.

Additive-free and nutritious packaged fruit juice (especially orange juice) is a popular beverage worldwide. Moreover, a beverage with particles and chunks provides a new experience to consumers and has become famous in Asia and Europe. The major challenge is to ensure the solid-liquid food mixture ...

Author(s) : Wattanayon, W.; Udompijitkul, P.; Kamonpatana, P.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Journal of Food Engineering 2021 Vol.289

Search results

Search results: 103,921 results (approx.)

2. Quantitative analysis of menaquinones (vitamin K2) in various types of cheese from Switzerland.

Vitamin K2 (MKn) has been assessed in some varieties of cheese, but data are limited and do not account for factors like seasonality that affect MKn. To investigate variation of MKn content in cheese, we assayed 121 cheese samples from 10 cheese varieties made from cows', goats', and ewes' milk...

Author(s) : Walther, B.; Guggisberg, D.; Schmidt, R. S.; Portmann, R.; Risse, M. C.; Badertscher, R.; Chollet, M.

Publisher : Elsevier, Oxford, UK

Journal article : International Dairy Journal 2021 Vol.112 ref.42

3. The effect of microbial transglutaminase enzyme and Persian gum on the characteristics of traditional kefir drink.

The effects of microbial transglutaminase enzyme (m-TG) and Persian Gum (PG) on physicochemical, microbial and sensory properties of kefir were investigated. The addition of m-TG-PG to kefir lead to an increase in pH, particle size and viscosity, while causing a decrease in titratable acidity,...

Author(s) : Beirami-Serizkani, F.; Hojjati, M.; Jooyandeh, H.

Publisher : Elsevier, Oxford, UK

Journal article : International Dairy Journal 2021 Vol.112 ref.many

4. Effect of thawing procedures on the properties of frozen and subsequently thawed casein concentrate.

The effects of different thawing procedures on the properties of frozen casein concentrates (CCs) produced by microfiltration were investigated and compared with fresh CC. Samples (5% protein) were thawed directly (30°C, 30 min) or stored (4°C) for 1 or 3 d, and subsequently kept at 30°C for 30 min ...

Author(s) : Li RuiFen; Rovers, T. A. M.; Jæger, T. C.; Hougaard, A. B.; Svensson, B.; Simonsen, A. C.; Ipsen, R.

Publisher : Elsevier, Oxford, UK

Journal article : International Dairy Journal 2021 Vol.112 ref.44

5. Exopolysaccharides from Lactococcus lactis affect manufacture, texture and sensory properties of concentrated acid milk gel suspensions (fresh cheese).

Two exopolysaccharide (EPS) producing Lactococcus lactis strains that differed largely in their technofunctional properties (gel stiffness, ropiness) were used to relate their functionality in concentrated acid milk gel suspensions to the structural and macromolecular properties of the EPS. LL-1+...

Author(s) : Surber, G.; Schäper, C.; Wefers, D.; Rohm, H.; Jaros, D.

Publisher : Elsevier, Oxford, UK

Journal article : International Dairy Journal 2021 Vol.112 ref.many

6. A capillary electrophoresis approach for major unsaturated fatty acids screening in milk.

Fast methods for milk analysis are internationally desired, and, in this study, a new method for milk unsaturated fatty acids (UFAs) is proposed, using capillary zone electrophoresis with direct detection in the ultraviolet region. Run time analysis was 4 min, and sample preparation comprised only...

Author(s) : Amorim, T. L.; Oliveira, M. A. L. de

Publisher : Elsevier, Oxford, UK

Journal article : International Dairy Journal 2021 Vol.112 ref.37

7. Relationship between casein micelle size, protein composition and stability of UHT milk.

Casein (CN) micelle size has been suggested as important for stability of ultra-high temperature (UHT) treated milk. Therefore, full fat milk samples were pooled according to native CN micelle size (small, intermediate and large CN micelles), homogenised and UHT treated, and stored at 20°C or 40°C...

Author(s) : Akkerman, M.; Johansen, L. B.; Rauh, V.; Sørensen, J.; Larsen, L. B.; Poulsen, N. A.

Publisher : Elsevier, Oxford, UK

Journal article : International Dairy Journal 2021 Vol.112 ref.49

8. Partitioning of the milk fat globule membrane between buttermilk and butter serum is determined by the thermal behaviour of the fat globules.

Isolation of the industrially interesting milk fat globule membrane (MFGM) components from dairy streams is challenging, and a full exploitation of their benefits can be gained by better understanding of the behaviour of the fat globule membrane fraction during milk fat processing. In this study,...

Author(s) : Hokkanen, S. P.; Partanen, R.; Jukkola, A.; Frey, A. D.; Rojas, O. J.

Publisher : Elsevier, Oxford, UK

Journal article : International Dairy Journal 2021 Vol.112 ref.many

9. Particle morphology and rehydration properties of spray-dried microgels and fractal aggregates with varying fractions of native milk serum proteins.

To keep their functional properties, it is crucial that protein aggregates maintain their structure after spray drying and that the powders can be fully rehydrated. In this study, microgels and fractal aggregates were prepared by heating a mixture of milk serum protein concentrate and lactose...

Author(s) : Andersson, I. M.; Bergenståhl, B.; Millqvist-Fureby, A.; Alexander, M.; Paulsson, M.; Glantz, M.

Publisher : Elsevier, Oxford, UK

Journal article : International Dairy Journal 2021 Vol.112 ref.37

10. Influence of calcium and magnesium on the secondary structure in solutions of individual caseins and binary casein mixtures.

The influence of Ca and Mg addition on the secondary structure of αS1-, αS2-, β- and κ-CN in solutions of individual and binary mixtures of caseins was investigated using FTIR spectroscopy. Both in individual and their binary mixtures, addition of Ca and Mg resulted in increase in β-sheet...

Author(s) : Grewal, M. K.; Vasiljevic, T.; Huppertz, T.

Publisher : Elsevier, Oxford, UK

Journal article : International Dairy Journal 2021 Vol.112 ref.39

11. Binding of calcium to L-serine and o-phospho-L-serine as affected by temperature, pH and ionic strength under milk processing conditions.

Calcium binding to o-phospho-l-serine (OPS), important for calcium distribution during milk processing and for calcium bioavailability, was studied electrochemically for different conditions of temperature, pH and ionic strength in combination with quantum mechanical calculations (DFT) using...

Author(s) : Jiang Yuan; Liu XiaoChen; Zawadzki, A. de; Skibsted, L. H.

Publisher : Elsevier, Oxford, UK

Journal article : International Dairy Journal 2021 Vol.112 ref.38

12. Synthesis of galactooligosaccharides by Cryptococcus laurentii and Aspergillus oryzae using different kinds of acid whey.

Different kinds of acid whey, that is, casein whey, whey from traditional Greek yoghurt production, and concentrated acid whey permeate, were used to evaluate their potential for the synthesis of prebiotic galactooligosaccharides (GOS). Therefore, β-galactosidase from Cryptococcus laurentii was...

Author(s) : Fischer, C.; Kleinschmidt, T.

Publisher : Elsevier, Oxford, UK

Journal article : International Dairy Journal 2021 Vol.112 ref.many

13. Effect of casein/whey ratio on the thermal denaturation of whey proteins and subsequent fouling in a plate heat exchanger.

Dairy fouling is a ubiquitous problem in food processing, however, the fouling mechanism is not fully understood and investigations arose mainly from experiments with model systems that contained only whey proteins, typically reconstituted from whey protein isolate powder (WPI). The effect of...

Author(s) : Liu WeiJi; Chen XiaoDong; Jeantet, R.; André, C.; Bellayer, S.; Delaplace, G.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Journal of Food Engineering 2021 Vol.289

14. Ohmic heating of a solid-liquid food mixture in an electrically conductive package.

Additive-free and nutritious packaged fruit juice (especially orange juice) is a popular beverage worldwide. Moreover, a beverage with particles and chunks provides a new experience to consumers and has become famous in Asia and Europe. The major challenge is to ensure the solid-liquid food mixture ...

Author(s) : Wattanayon, W.; Udompijitkul, P.; Kamonpatana, P.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Journal of Food Engineering 2021 Vol.289

15. Caramel stickiness: effects of composition, rheology, and surface energy.

Formulated with varied moisture contents (10-12%), dextrose equivalence (DE) of corn syrups (28, 42, 63 DE), and the concentrations of mono-and diglycerides (MDG, 0-2%), 9 caramel samples were compared in terms of rheology, surface energies, hardness, and stickiness. Results indicated that moisture ...

Author(s) : Wang RuiCan; Hartel, R. W.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Journal of Food Engineering 2021 Vol.289

16. Steviol glycosides, an edible sweet surfactant that can modulate the interfacial and emulsifying properties of soy protein isolate solution.

Steviol glycosides have been widely used in liquid food as sweeter and flavor enhancer, but their interfacial physicochemical properties in oil/water system lack of study, especially the effect of structural features on their interfacial activities. The present study investigated the influence of...

Author(s) : Zhang TongTong; Peng QingRui; Xia YongMei; Zhang YanDong; Myint, K. Z.; Wu Jing

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Journal of Food Engineering 2021 Vol.289

17. From bolus to digesta: how structural disintegration affects starch hydrolysis during oral-gastro-intestinal digestion of bread.

This study aimed to understand the role of structural disintegration on starch hydrolysis during in vitro digestion. In particular, the impact of in vitro oral processing method (i.e. cutting, cut-and-pestle, blending and grinding) and bread structure (i.e. baked bread, steamed bread and baguette)...

Author(s) : Gao Jing; Tan EileenYiNing; Low SherleneHuiLing; Wang Yong; Ying Jian; Dong ZhiZhong; Zhou, W.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Journal of Food Engineering 2021 Vol.289

18. The impact of chemical structure on polyphenol bioaccessibility, as a function of processing, cell wall material and pH: a model system.

Polyphenols are suggested to hold various health benefits, however, their absorption is often poor. The impact of processing (unprocessed, pasteurization (PT), high-pressure (HPP)), pH (6.5, 2.5) and added cell-wall was studied using semi-dynamic in-vitro digestion of a model polyphenol extract...

Author(s) : Eran Nagar, E.; Berenshtein, L.; Hanuka Katz, I.; Lesmes, U.; Okun, Z.; Shpigelman, A.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Journal of Food Engineering 2021 Vol.289

19. Development and characterization of biopolymeric films of galactomannans recovered from spent coffee grounds.

The search for new renewable sources for the development of biopolymer packaging has been growing. Among these are galactomannans due to their biodegradability, high availability, and biocompatibility. The objective of this work was to develop biopolymeric film comprised mostly of galactomannans...

Author(s) : Coelho, G. O.; Batista, M. J. A.; Ávila, A. F.; Franca, A. S.; Oliveira, L. S.

Publisher : Elsevier Ltd, Oxford, UK

Journal article; Conference paper : Journal of Food Engineering 2021 Vol.289

20. Phenomenological based model for the prediction of the structural changes during chocolate conching process.

The conching process is a crucial stage in chocolate manufacturing involving the development of sensory attributes and rheological properties of the product in three phases: dry, plastic, and liquid. This research creates a Phenomenological Based Semi-Physical Model for predicting the chocolate...

Author(s) : González, C.; Acosta, E. V.; Mazo Rivas, J. C.; Muñoz, D. A.

Publisher : Elsevier Ltd, Oxford, UK

Journal article; Conference paper : Journal of Food Engineering 2021 Vol.289

21. Lecithin alleviates protein flocculation and enhances fat digestion in a model of infant formula emulsion.

This study investigates whether lecithin could fasten lipolysis through the alleviation of protein aggregation in an infant formula emulsion model. Our previous study reported low intestinal digestion of infant formula could be due to the aggregation of proteins that slow lipid digestion. The...

Author(s) : Zhu XueMei; Wang Qi; Leng YouBin; Chen Fang; Wu FeiYang; Mu GuangQing; Wu XiaoMeng

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2021 Vol.346

22. A novel approach to ameliorate experimental milk allergy based on the oral administration of a short soy cross-reactive peptide.

Food allergy is on the rise, and preventive/therapeutic procedures are needed. We explored a preventive protocol for milk allergy with the oral administration of a Gly-m-Bd-30K soy-derived peptide that contains cross-reactive epitopes with bovine caseins. B/T-cross-reactive epitopes were mapped...

Author(s) : Candreva, Á. M.; Smaldini, P. L.; Cauerhff, A.; Petruccelli, S.; Docena, G. H.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2021 Vol.346

23. Microbial production of value-added bioproducts and enzymes from molasses, a by-product of sugar industry.

Molasses is a major by-product of sugar industry and contains 40-60% (w/w) of sugars. The world's annual yield of molasses reaches 55 million tons. Traditionally, molasses is simply discharged or applied to feed production. Additionally, some low-cost and environmentally friendly bioprocesses have...

Author(s) : Zhang ShuHang; Wang JingJing; Jiang Hong

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2021 Vol.346

24. Fabrication and characterization of whey protein isolates- lotus seedpod proanthocyanin conjugate: its potential application in oxidizable emulsions.

Emulsified ω-3 polyunsaturated fatty acid have expanding application in different food matrix with improved water solubility while still prone to oxidation. Lotus seedpod proanthocyanidin (LSPC) was grafted to whey protein isolate (WPI) to create nature-derived antioxidant emulsifiers. 1HNMR,...

Author(s) : Chen YaShu; Huang FengHong; Xie BiJun; Sun ZhiDa; McClements, D. J.; Deng QianChun

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2021 Vol.346

25. Decoupling diffusion and macromolecular relaxation in the release of vitamin B6 from genipin-crosslinked whey protein networks.

This study examined the release of vitamin B6 from a hydrogel made of whey protein isolate (WPI). Work was carried out at ambient temperature without preheating the whey protein. Native-state macromolecules were crosslinked with a nontoxic compound, genipin. Experimentation included a ninhydrin...

Author(s) : Teimouri, S.; Dekiwadia, C.; Kasapis, S.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2021 Vol.346