The effects of fungal lipase-treated milk lipids on bread making
Sign Up to like & getrecommendations! Published in 2020 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2020.109455
Abstract: Abstract Milk fat has been used as functional ingredient in bread making. However, incorporation of enzymatically-treated milk fat into bread recipes and their effects on bread properties have not been explored. This study aims to… read more here.
Keywords: milk; milk fat; bread making; treated milk ... See more keywords
Changes in Milk Protein Interactions and Associated Molecular Modification Resulting from Thermal Treatments and Storage.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of food science"
DOI: 10.1111/1750-3841.14663
Abstract: We investigated protein modifications that occur during short- and long-term storage of raw, pasteurized, and ultra-high-temperature processed (UHT) milks using RE-HPLC and redox proteomics. The RE-HPLC results show that casein dissociation and whey protein/κ-casein association… read more here.
Keywords: milk; changes milk; storage; protein interactions ... See more keywords