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Metode izolacije i tehnološki aspekti membrana masnih globula

dc.creatorMiočinović, Jelena
dc.creatorLe, Trung Thien
dc.creatorFredrick, Eveline
dc.creatorDewettnick, Koen
dc.creatorPudja, Predrag
dc.date.accessioned2020-12-17T19:48:35Z
dc.date.available2020-12-17T19:48:35Z
dc.date.issued2010
dc.identifier.issn0353-6564
dc.identifier.urihttp://aspace.agrif.bg.ac.rs/handle/123456789/2282
dc.description.abstractMilk fat globule membrane (MFGM) differ with unique composition and properties. The MFGM contain a significant amount of polar lipids, especially phospholipids and sphingolipids, as well as specific proteins, that possess specific nutritional properties and belong to bioactive components group. Also, specific properties of lipids and proteins contribute to good emulsifing and stabilizing properties of MFGM. This review paper focuses on the overview of basic composition and structure of MFGM, potential techniques of their isolation on laboratory as well as on the industrial scales. The possibilities of application MFGM in production of milk and dairy products were induced or given by consideration of their nutritional and technological properties.en
dc.description.abstractMembrane masnih globula (MMG) odlikuju se jedinstvenim sastavom i svojstvima. MMG sadrže značajnu količinu polarnih lipida, posebno fosfolipida i sfingolipida, kao i specifične proteine, koji poseduju izražena nutritivna svojstva i smatraju se bioaktivnim komponentama. Takođe, specifična svojstva lipida i proteina doprinose dobrim emulzifikujućim i stabilišućim svojstvima MMG. Ovaj revijalni rad daje prikaz osnove sastava i strukture MMG, potencijalne tehnike njihove izolacije kako na laboratorijskom tako i na i industrijskom nivou. Sagledavanjem nutritivnih i tehnoloških svojstava MMG dat je osvrt na mogućnost njihove primene u proizvodnji mleka i mlečnih proizvoda.sr
dc.publisherUniverzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd
dc.rightsopenAccess
dc.sourcePrehrambena industrija - mleko i mlečni proizvodi
dc.subjectmilk fat membrane globuleen
dc.subjectphospholipidsen
dc.subjectproteinsen
dc.subjectmicrofiltrationen
dc.subjectultrafiltrationen
dc.subjectmembrane masnih globulasr
dc.subjectfosfolipidisr
dc.subjectproteinisr
dc.subjectmikrofiltracija.sr
dc.subjectultrafiltracijasr
dc.titleMethods of isolation and technological aspects of milk fat globule membranesen
dc.titleMetode izolacije i tehnološki aspekti membrana masnih globulasr
dc.typearticle
dc.rights.licenseARR
dc.citation.epage34
dc.citation.issue1-2
dc.citation.other21(1-2): 28-34
dc.citation.rankM52
dc.citation.spage28
dc.citation.volume21
dc.identifier.fulltexthttp://aspace.agrif.bg.ac.rs/bitstream/id/1080/2279.pdf
dc.identifier.rcubhttps://hdl.handle.net/21.15107/rcub_agrospace_2282
dc.type.versionpublishedVersion


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