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Showing result 1 - 5 of 48 essays matching the above criteria.

1. 1. Properties & Stability of Hybrid Pea-Dairy Protein Formulas

   University essay from Lunds universitet/Förpackningslogistik

   Author : Kyriaki-Eirini Moschou; [2023]
   Keywords : properties; stability; hybrid formula; pea-dairy; protein mixtures; development; RTD; Agriculture and Food Sciences;

   Abstract : The aim of this study was to investigate the functional properties and stability of hybrid pea-dairy protein formulas. To achieve this goal, the combination of pea protein isolate (PPI) with dairy proteins such as micellar casein isolate (MCI), sodium caseinate (NaCas), whey protein aggregate (WPA) was evaluated. READ MORE

3. 2. Characterization of potato protein and its calcium binding capacity

   University essay from Lunds universitet/Beräkningskemi; Lunds universitet/Tillämpad biokemi

   Author : Signe König; Erika Thomson; [2023]
   Keywords : Patatin; Calcium; Food supplement; Calcium Assay; Alcalase; potato protein; Applied biochemistry; Biology and Life Sciences; Technology and Engineering;

   Abstract : Calcium is essential for the human body as it has functions in the nervous system, bones and formation of teeth. Deficiency in this important nutrient can be detrimental to health and cause life-long issues. Calcium can be found in various foods, like dairy products, but certain plant-based alternatives to milk needs to be fortified with calcium. READ MORE

4. 3. Suspensions of Calcium Phosphate : Interactions of milk proteins to hydroxyapatite

   University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)

   Author : Ying Chen; [2023]
   Keywords : Calcium fortification; Milk proteins interactions; Colloid chemistry; Food technology; engineering and nutrition; Agriculture and Food Sciences;

   Abstract : Capolac is a product containing hydroxyapatite (HA) from Arla Food Ingredients, to be used for calcium fortification. The adsorption of casein and whey proteins onto the Capolac was investigated, aiming to solve the sedimentation problem of this insoluble calcium phosphate. READ MORE

5. 4. Association between technological properties of bovine milk, cold induced depletion and genetic variants of β- and κ-casein

   University essay from SLU/Department of Molecular Sciences

   Author : Simon Tobias Höxter; [2023]
   Keywords : Milk proteins; casein micelle; β-casein depletion; micelle size; milk coagulation properties Swedish;

   Abstract : Caseins (CN) represent about 80% of the total protein in bovine milk and are of major importance in dairy production. The four casein types, i.e., αs1-, β-, αs2-, and κ-casein are in turn divided into different genetic variants. READ MORE

6. 5. A comparative study of innovation rennets from Swedish ruminants: calves, kids, and lambs

   University essay from SLU/Department of Molecular Sciences

   Author : Dena Marie Bengtsson; [2023]
   Keywords : Ruminant milk; Swedish bovine rennet; Swedish kid rennet; Swedish lamb rennet; Artisanal cheese production; Rheological properties; Curd yield; Gel firmness; Innovation; Milk coagulation time;

   Abstract : The study aimed to examine Swedish innovation rennets (lamb and kid) and bovine rennets (pepsin and chymosin) in combination with species-specific milk from goat, sheep, and cow. This was accomplished by evaluating the gross composition, casein and whey protein content, casein number of the milk types, as well as rheological properties, such as curd yield, coagulation time, and gel firmness. READ MORE