Characterization of bioactive peptides derived by enzymatichydrolysis of whey protein concentrate (English)
- New search for: Schober, Y.
- New search for: Yoo, S.H.
- New search for: Paik, H.-D.
- New search for: Park, E.J.
- New search for: Spengler, B.
- New search for: Rompp, A.
- New search for: Jayaprakasha, H.M.
- New search for: Yoon, Y.C.
- New search for: Schober, Y.
- New search for: Yoo, S.H.
- New search for: Paik, H.-D.
- New search for: Park, E.J.
- New search for: Spengler, B.
- New search for: Rompp, A.
- New search for: Jayaprakasha, H.M.
- New search for: Yoon, Y.C.
In:
MILCHWISSENSCHAFT
;
67
, 1
;
55-57
;
2012
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ISSN:
- Article (Journal) / Print
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Title:Characterization of bioactive peptides derived by enzymatichydrolysis of whey protein concentrate
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Contributors:Schober, Y. ( author ) / Yoo, S.H. ( author ) / Paik, H.-D. ( author ) / Park, E.J. ( author ) / Spengler, B. ( author ) / Rompp, A. ( author ) / Jayaprakasha, H.M. ( author ) / Yoon, Y.C. ( author )
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Published in:MILCHWISSENSCHAFT ; 67, 1 ; 55-57
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Publisher:
- New search for: AVA AGRAR-VERLAG ALLGAU GMBH
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Publication date:2012-01-01
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Size:3 pages
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ISSN:
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Type of media:Article (Journal)
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Type of material:Print
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Language:English
- New search for: 637.1
- Further information on Dewey Decimal Classification
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Classification:
DDC: 637.1 -
Source:
© Metadata Copyright the British Library Board and other contributors. All rights reserved.
Table of contents – Volume 67, Issue 1
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- 3
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Optimization of protectant formulation of Lactobacillus plantarum during lyophilization by using a response surface methodological approachHou, J et al. | 2012
- 6
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Simultaneous particle size and shape analysis in fermented milk products as influenced by composition and processingHahn, C et al. | 2012
- 9
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Textural, rheological and melting properties of acid casein reduced-fat processed cheese analoguesSolowiej, B et al. | 2012
- 14
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Effects of monovalent cations (Na+ and K+) on galacto-oligosaccharides production during lactose hydrolysis by Kluyveromyces lactis β-galactosidaseMontilla, A et al. | 2012
- 14
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Effects of monovalent cations (Na^+ and K^+) on galacto-oligosaccharides production during lactose hydrolysis by Kluyveromyces lactis beta -galactosidaseMontilla, A. / Corzo, N. / Olano, A. et al. | 2012
- 18
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Effect of high pressures on the composition of milk fat triacylglycerolsStaniewski, B et al. | 2012
- 22
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Prediction of rheological parameters of model instant hot chocolate beverage by adaptive neuro fuzzy inference systemToker, Ö S et al. | 2012
- 26
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The effect of type of milk on chemical composition and textural attributes of Feta type cheese during ripeningKumar, S et al. | 2012
- 30
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Probiotic bacterium Lactobacillus rhamnosus: Beneficial and adverse effects on human healthZamberlin, S et al. | 2012
- 34
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Fatty acid composition and thermal behavior of small and large milk fat globulesRahmatyar, Z et al. | 2012
- 38
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Graphic validation of growth models for Listeria monocytogenes in milk during storageKowalik, J et al. | 2012
- 43
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Occurrence and characterization of Listeria species isolated from the milk production chaind'Costa, D et al. | 2012
- 47
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Impact of caseinomacropeptide on heat-induced gel strength of neutral whey protein concentrates: Model system studyXianghe, M et al. | 2012
- 51
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Survival and growth of yogurt culture in MRS broth in the presence of selected rodenticidesHathurusinghe, M H et al. | 2012
- 55
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Characterization of bioactive peptides derived by enzymatichydrolysis of whey protein concentrateSchober, Y et al. | 2012
- 57
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The influence of admixing sweet cream buttermilk to buffalo milk on quality of chhana productionKumar, J et al. | 2012
- 61
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Cronobacter sakazakii in powdered infant formula on sale in Portugal and its behaviour at different temperatures after reconstitutionMagalhães, R et al. | 2012
- 64
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Effect of fat origin on sensory and physicochemical characteristics of sour creamMieeliene, A et al. | 2012
- 67
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Antioxidant properties of whey protein hydrolysates prepared using heat denatured whey proteinsYadav, N et al. | 2012
- 71
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Feasibility of frozen storage of Gouda cheeseWisniewska, K et al. | 2012
- 74
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Effect of salt on microbiology and proteolysis of Queso Fresco Cheese during storageGuo, L et al. | 2012
- 78
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Dual-frequency sonication for disrupting the self-assembled casein nanoparticlesMadadlou, A et al. | 2012
- 81
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Effect of stretching with brine on the composition and yield of high moisture Mozzarella cheeseLocci, F et al. | 2012
- 86
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Referate, Kurzberichte, Schnellinformationen| 2012
- 115
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Impressum| 2012