Effect of shearing-induced lipolysis on foaming properties of milk.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12604
Abstract: BACKGROUND The attraction of cappuccino-style beverages is attributed to the foam layer, as it greatly improves the texture, appearance, and taste of these products. Typical milk has a low concentration of free fatty acids (FFA),… read more here.
Keywords: milk samples; foaming properties; lipolysis; milk ... See more keywords
Dielectric properties of milk during ultra-heat treatment
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Food Engineering"
DOI: 10.1016/j.jfoodeng.2017.09.025
Abstract: Abstract Dielectric properties are important for predicting dielectric heating of foodstuffs. The dielectric properties of three types of milk (raw, skimmed and concentrated non-fat) were analyzed at high frequencies between 10 MHz and 2450 MHz for producing… read more here.
Keywords: milk; ultra heat; dielectric properties; properties milk ... See more keywords
Caseins: Versatility of Their Micellar Organization in Relation to the Functional and Nutritional Properties of Milk
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DOI: 10.3390/molecules28052023
Abstract: The milk of mammals is a complex fluid mixture of various proteins, minerals, lipids, and other micronutrients that play a critical role in providing nutrition and immunity to newborns. Casein proteins together with calcium phosphate… read more here.
Keywords: nutritional properties; animal species; milk caseins; properties milk ... See more keywords
Structural, Binding and Functional Properties of Milk Protein-Polyphenol Systems: A Review
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DOI: 10.3390/molecules28052288
Abstract: Polyphenols (PP) are linked to health benefits (e.g., prevention of cancer, cardiovascular disease and obesity), which are mainly attributed to their antioxidant activity. During digestion, PP are oxidised to a significant degree reducing their bio-functionality.… read more here.
Keywords: structural binding; binding functional; protein systems; milk protein ... See more keywords