1,721,195 research outputs found
Effetto della denaturazione termica delle proteine di latte su alcune caratteristiche del gelato
No full textRENNET COAGULATION OF MILK RETENTATES - EFFECT OF THE ADDITION OF SODIUM-CHLORIDE AND CITRATE BEFORE ULTRAFILTRATION
No full textThe aim of the present work was to analyze the possibility of varying the rheological characteristics and the syneresis kinetics of curds obtained from milk retentates through the addition of salts capable of modyfing calcium equilibria. Sodium chloride (1 % and 2 %) and sodium citrate (500 and 2000 ppm) were added before ultrafiltration to raw whole milk. Salt addition caused a reduction of the colloidal calcium fraction and a consequent increase of the soluble form. Within soluble fraction, NaCl caused a relative increase in the ionic form determining a change in the rate of coagulum firming. The addition of 1 % NaCl brought about an increase in whey drainage, while higher addition had an opposite effect. Sodium citrate delayed the coagulation of milk and retentates, especially after addition of 2000 ppm; curds presented a lower firmness while syneresis decreased
Le lupin (Lupinus albus L.) comme source de proteines pour l'alimentation humaine. I. Etude preliminaire
No full textLe lupin (Lupinus albus L.) comme source de protéines pour l'alimentation humaine. II. Production d'isolats par coagulation acide et par ultrafiltration-diafiltration
No full textGel characteristics-waterbinding properties of blood plasma gels and methodological aspects on the waterbinding of gel systems
No full text
Sugars and Sweeteners
No full textSweeteners are important ingredients in bakery products. Besides providing a sweet taste, they also affect fermentability, appearance, flavor, color, structure, and texture of the finished products. There are many available choices of sweeteners, and the type chosen depends on the degree of sweetness needed, their function in doughs and batters, and the desired appearance or texture of the baked product; marketing and regulatory issues must be carefully checked, too, as they can vary in different countries. Sucrose is one of the most important nutritive sweeteners in households and in the food industry. As a response to recent public interest in low-calorie products, however, a growing interest in sucrose substitutes has been observed. This is a huge challenge, due to the detectable losses in appearance, texture, flavor, and mouthfeel of the final food caused by sucrose reduction or substitutio
- …
