Infant milk formulae processing : effect of wet-mix total solids and heat treatment temperature on rheological, emulsifying and nutritional properties
This study investigated the effects of total solids (TS) in the wet-mix and pasteurisation temperature on the whey protein (WP) denaturation, rheological behaviour, emulsifying properties and available lysine content of a model infant milk formula (IMF). IMF with 50% or 60% (w/w) TS were produced by...
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| Andre forfattere: | , , , , , |
| Format: | article |
| Sprog: | engelsk |
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2021
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| Online adgang: | https://catalogo.latu.org.uy/opac_css/index.php?lvl=notice_display&id=32294 |
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Lignende værker: Infant milk formulae processing : effect of wet-mix total solids and heat treatment temperature on rheological, emulsifying and nutritional properties
- Impact of wet-mix total solids content and heat treatment on physicochemical and techno-functional properties of infant milk formula powders
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- AOAC SMPR 2014.005 Biotin in infant formula and adult/pediatric nutritional formula
- Heat induced conformational changes of whey proteins in model infant formulae : Effect of casein and inulin
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