Compositional and Structural Aspects of Fat Globule Membrane (FGM) Isolated from UHT Milk PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Compositional and Structural Aspects of Fat Globule Membrane (FGM) Isolated from UHT Milk PDF full book. Access full book title Compositional and Structural Aspects of Fat Globule Membrane (FGM) Isolated from UHT Milk by J. M. Jindal. Download full books in PDF and EPUB format.
Author: J. M. Jindal
Publisher:
ISBN:
Category :
Languages : en
Pages :
Get Book Here
Book Description
Author: J. M. Jindal
Publisher:
ISBN:
Category :
Languages : en
Pages :
Get Book Here
Book Description
Author: Hwei Chiu Chien
Publisher:
ISBN:
Category : Membranes
Languages : en
Pages : 192
Get Book Here
Book Description
Author: Kuldip Chand
Publisher:
ISBN:
Category :
Languages : en
Pages :
Get Book Here
Book Description
Studies on the genesis, characteristics and function of the fat globule membrane (FGM) lipid of buffalo milk were conducted by isolating FGM, estimating fatty acid composition, lipid : composition and comparision studies after incorporation of 14C-acetateinto lipids of buffalo FGM, skim milk plasma membrane (PM)and blood plama. The lipids of MFGM are constituted mainlyu of neutral lipids (70.84-75.37 :) and phospholipid. The total yield varied from 1.22 to 1.84 g/100 g fat. The PM of skim milk had neutral lipids (69.19 to 73.67 per cent) and total phospholipid (16.36 to 21.93 per cent). Chromatographic tudie (TLC) showed almost equal amounts of triglycerides (major fraction). Manpandi glyceride being present in small amounts. However, the high mol. wt. TG appears to be slightly heigher than LMW TGin the MFGM as compared to skim milk PM. The phopholipids showed similar pattern of distribution in both the MFGM and skim milk PM. The fatty acid distribution (GLC) in the total lipids of the MFGM shows that palmitic acid is themost predominant fatty acid followed by oleic acid. C16:0 followed by C18:1 fatty acid constitute 65 percent of the total identifiable fatty acids of Triglyceride. Whereas the total lipids in the PM varied from 214.30 to 237.00 mg/100 ml, the neutral lipid constituted the major fraction (57.02 percent to 71.10 percent). In the distribution pattern of the phospholipids of blood plasma, th PCappeared to be the major phospholipid (58.33 to 59.68 percent). A study of incorporation of 14C-acetate into the various components of MFGM, skim milk PM and blood plasma indicated that all these were derived from some origin : . +
Author: Haotian Zheng
Publisher:
ISBN:
Category : Dairy processing
Languages : en
Pages : 442
Get Book Here
Book Description
Author: T. J. Janbandhu
Publisher:
ISBN:
Category :
Languages : en
Pages :
Get Book Here
Book Description
Author:
Publisher:
ISBN:
Category : Dairy farming
Languages : en
Pages : 516
Get Book Here
Book Description
Author: Young W. Park
Publisher: John Wiley & Sons
ISBN: 0813819490
Category : Technology & Engineering
Languages : en
Pages : 439
Get Book Here
Book Description
Although bioactive compounds in milk and dairy products have been extensively studied during the last few decades – especially in human and bovine milks and some dairy products – very few publications on this topic are available, especially in other dairy species’ milk and their processed dairy products. Also, little is available in the areas of bioactive and nutraceutical compounds in bovine and human milks, while books on other mammalian species are non-existent. Bioactive Components in Milk and Dairy Products extensively covers the bioactive components in milk and dairy products of many dairy species, including cows, goats, buffalo, sheep, horse, camel, and other minor species. Park has assembled a group of internationally reputed scientists in the forefront of functional milk and dairy products, food science and technology as contributors to this unique book. Coverage for each of the various dairy species includes: bioactive proteins and peptides; bioactive lipid components; oligosaccharides; growth factors; and other minor bioactive compounds, such as minerals, vitamins, hormones and nucleotides, etc. Bioactive components are discussed for manufactured dairy products, such as caseins, caseinates, and cheeses; yogurt products; koumiss and kefir; and whey products. Aimed at food scientists, food technologists, dairy manufacturers, nutritionists, nutraceutical and functional foods specialists, allergy specialists, biotechnologists, medical and health professionals, and upper level students and faculty in dairy and food sciences and nutrition, Bioactive Components in Milk and Dairy Products is an important resource for those who are seeking nutritional, health, and therapeutic values or product technology information on milk and dairy products from the dairy cow and speciesbeyond. Areas featured are: Unique coverage of bioactive compounds in milks of the dairy cow and minor species, including goat, sheep, buffalo, camel, and mare Identifies bioactive components and their analytical isolation methods in manufactured dairy products, such as caseins, caseinates, and cheeses; yogurt products; koumiss and kefir; and whey products Essential for professionals as well as biotechnology researchers specializing in functional foods, nutraceuticals, probiotics, and prebiotics Contributed chapters from a team of world-renowned expert scientists
Author: P. F. Fox
Publisher: Springer
ISBN: 3319148923
Category : Technology & Engineering
Languages : en
Pages : 598
Get Book Here
Book Description
This book is the most comprehensive introductory text on the chemistry and biochemistry of milk. It provides a comprehensive description of the principal constituents of milk (water, lipids, proteins, lactose, salts, vitamins, indigenous enzymes) and of the chemical aspects of cheese and fermented milks and of various dairy processing operations. It also covers heat-induced changes in milk, the use of exogenous enzymes in dairy processing, principal physical properties of milk, bioactive compounds in milk and comparison of milk of different species. This book is designed to meet the needs of senior students and dairy scientists in general.
Author: Ramesh C. Chandan
Publisher: John Wiley & Sons
ISBN: 1118810309
Category : Technology & Engineering
Languages : en
Pages : 696
Get Book Here
Book Description
Dairy Processing and Quality Assurance, Second Edition describes the processing and manufacturing stages of market milk and major dairy products, from the receipt of raw materials to the packaging of the products, including the quality assurance aspects. The book begins with an overview of the dairy industry, dairy production and consumption trends. Next are discussions related to chemical, physical and functional properties of milk; microbiological considerations involved in milk processing; regulatory compliance; transportation to processing plants; and the ingredients used in manufacture of dairy products. The main section of the book is dedicated to processing and production of fluid milk products; cultured milk including yogurt; butter and spreads; cheese; evaporated and condensed milk; dry milks; whey and whey products; ice cream and frozen desserts; chilled dairy desserts; nutrition and health; sensory evaluation; new product development strategies; packaging systems; non-thermal preservation technologies; safety and quality management systems; and dairy laboratory analytical techniques. This fully revised and updated edition highlights the developments which have taken place in the dairy industry since 2008. The book notably includes: New regulatory developments The latest market trends New processing developments, particularly with regard to yogurt and cheese products Functional aspects of probiotics, prebiotics and synbiotics A new chapter on the sensory evaluation of dairy products Intended for professionals in the dairy industry, Dairy Processing and Quality Assurance, Second Edition, will also appeal to researchers, educators and students of dairy science for its contemporary information and experience-based applications.
Author: Fatih Yildiz
Publisher: CRC Press
ISBN: 1420007696
Category : Medical
Languages : en
Pages : 522
Get Book Here
Book Description
Understanding the biochemistry of food is basic to all other research and development in the fields of food science, technology, and nutrition, and the past decade has seen accelerated progress in these areas. Advances in Food Biochemistry provides a unified exploration of foods from a biochemical perspective. Featuring illustrations to elucidate m
