搜索结果: 16-23 共查到“食品科学技术 milk fat”相关记录23条 . 查询时间(0.093 秒)
Alteration of Plasma Lipids in the Rat by Fractionation of Modified Milk Fat (Butterfat)
butterfat fractions plasma lipids milk fat modification nutrition
2008/3/22
Our objective was to determine the nutritional effects of defined fat fractions of modified milk fat, or butterfat (anhydrous butter without the milk fat globule membrane) on lipid and lipoprotein cho...
Heat-Induced Interactions Between the Proteins of Milk Fat Globule Membrane and Skim Milk
milk fat globule membrane proteins heated whole milk protein preparative isoelectric focusing
2008/3/22
Milk fat globule membrane proteins in washed cream were analyzed using preparative isoelectric focusing followed by SDS-PAGE. Five major protein bands of milk fat globule membrane were observed with a...
Isolation of Lipase-Active Fractions from Ultra-High Temperature-Processed Milk and Their Patterns of Releasing Fatty Acids from Milk Fat Emulsion
lipase ultra-high temperature releasing patterns fatty acids
2008/3/22
To examine residual lipase activities in UHT-processed milk samples, two protein isolates were prepared, one from aqueous supernatant and the other from milk fat globule membrane. Results of DEAE-cell...
Interesterification of Milk Fat with Oleic Acid Catalyzed by Immobilized Rhizopus oryzae Lipase
interesterification immobilized lipase milk fat oleic acid
2008/3/22
Milk fat was interesterified with oleic acid by catalysis of an immobilized lipase in a microaqueous two-phase system. A commercial lipase from Rhizopus oryzae and a controlled pore glass carrier were...
Functionality of Milk Fat In Foam Formation and Stability
foams milk fat magnetic resonance imaging
2008/3/19
The objectives of this study were to investigate the functional properties of different fats emulsified in food foams. Quantitative descriptions of the formation and subsequent stability of food foams...
Physicochemical and Rheological Properties of Butter Made from Supercritically Fractionated Milk Fat
physicochemical rheology supercritical carbon dioxide butter
2008/3/19
A milk fat fraction enriched with high melting triglyceride was extracted by using a continuous, pilot-scale supercritical CO2 system and recombined into butter. Compared with market butter, the high ...
Microencapsulating Properties of Whey Proteins. 1. Microencapsulation of Anhydrous Milk Fat
anhydrous milk fat milk fat microencapsulation whey proteins
2008/3/18
Anhydrous milk fat was microencapsulated in whey protein concentrates and a whey protein isolate by spray drying. The effects of microencapsulating agent type and concentration (10 to 30% wt/wt) and o...
Composition of Molecular Species of Triacylglycerols in Bovine Milk Fat
milk fat triacylglycerols
2008/3/18
Triacylglycerols from bovine milk fat were fractionated by reversed-phase liquid chromatography. The fatty acid and triacylglycerol compositions of each fraction were determined by capillary gas chrom...
