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The effect of heat treatment of caprine milk on the composition of cheese whey
(Elsevier Sci Ltd, Oxford, 2016)
In three independent trials, caprine milk from the same batch was divided into three lots, which were heated at 65 degrees C for 30 min, 80 degrees C for 5 min or 90 degrees C for 5 min. Representative whey samples collected ...
Rheological and textural properties of goat and cow milk set type yoghurts
(Elsevier Sci Ltd, Oxford, 2016)
Yoghurts were made from pasteurised and homogenised goat milk (2.5% protein), goat milk fortified with a milk protein isolate (5% protein) and cow milk (3% protein), by acidification with a starter culture at 43 degrees C ...
Protein profiles and total antioxidant capacity of water-soluble and water-insoluble fractions of white brined goat cheese at different stages of ripening
(Wiley, Hoboken, 2016)
This study deals with proteolysis and total antioxidant capacity of proteins of white brined cheese prepared from overheated goat milk and ripened for fifty days. Proteolytic changes were reflected through the relatively ...
Towards antimicrobial yet bioactive Cu-alginate hydrogels
(IOP Publishing Ltd, Bristol, 2016)
The simplest approach to enhance alginate hydrogel characteristics and functional properties is to replace the calcium in the process of alginate gelation with other metallic ions which are essential for living systems. ...
Yield, Tuber Quality and Weight Losses During Storage of Ten Potato Cultivars Grown at Three Sites in Serbia
(Springer, Dordrecht, 2016)
Ten potato cultivars were grown at three sites in Serbia (Sombor, Cacak and Guca) in 2001 and 2002 to examine their yield and post-harvest changes during long-term storage at 3-4 degrees C without controlled air humidity. ...
Influence of the frozen storage period on the coagulation properties of caprine milk
(Elsevier Sci Ltd, Oxford, 2016)
Coagulation properties of caprine milk frozen for up to 60 days at -27 degrees C were investigated using a rheometer with a vane geometry tool. Coagulation time (CT) and aggregation rate (AR) were estimated during gel ...
First report of 'candidatus phytoplasma solani' in pepper and celery in Bosnia and Herzegovina
(Edizioni Ets, Pisa, 2016)