東華大學圖書館 |

語系: 繁體中文

說明(常見問題)

回圖書館首頁

手機版館藏查詢

登入

回首頁

切換: 標籤 | MARC模式 | ISBD

Compositional and functional propert...

Manion, Bruce.

FindBook

Google Book

Amazon

博客來

Compositional and functional properties of fractions rich in milk fat globule membrane material.

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Compositional and functional properties of fractions rich in milk fat globule membrane material./
作者:	Manion, Bruce.
面頁冊數:	175 p.
附註:	Source: Masters Abstracts International, Volume: 46-04, page: 1950.
Contained By:	Masters Abstracts International46-04.
標題:	Agriculture, Food Science and Technology. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=MR36545
ISBN:	9780494365458

Compositional and functional properties of fractions rich in milk fat globule membrane material.
Manion, Bruce.

Compositional and functional properties of fractions rich in milk fat globule membrane material. - 175 p.

Source: Masters Abstracts International, Volume: 46-04, page: 1950.

Thesis (M.Sc.)--University of Guelph (Canada), 2008.

Compositional and functional properties of three fractions rich in milk fat globule membrane material were studied. The isolates---designated washed cream buttermilk (WBM), MFGM, and whey retentate (WR)---were prepared by churning butter from water-washed cream and collecting the buttermilk, by extensive membrane filtration of buttermilk through 1.4 mum ceramic membranes in the presence of sodium citrate, and by concentration of buttermilk from whey cream through 0.1 mum PVDF membranes, respectively. MFGM had the highest purity of membrane proteins and phospho lipids with WR almost as pure. WBM resembled commercial buttermilk still high in caseins. MFGM and WBM emulsions showed antioxidant activity over control emulsions, while WR emulsions provided little oxidative protection. When emulsions were mixed with skim milk and rennet-induced gels were prepared, different behaviours during renneting were observed. Recombined milks containing MFGM emulsions created stiffest gels with earliest gel onset times, while WR emulsions created gels with lowest stiffness.

ISBN: 9780494365458Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Compositional and functional properties of fractions rich in milk fat globule membrane material.
LDR:01850nam 2200241 a 45 001 954889
005 20110622
008 110622s2008 ||||||||||||||||| ||eng d
020 $a 9780494365458
035 $a (UMI)AAIMR36545
035 $a AAIMR36545
040 $a UMI $c UMI
100 1 $a Manion, Bruce. $3 1278355
245 1 0 $a Compositional and functional properties of fractions rich in milk fat globule membrane material.
300 $a 175 p.
500 $a Source: Masters Abstracts International, Volume: 46-04, page: 1950.
502 $a Thesis (M.Sc.)--University of Guelph (Canada), 2008.
520 $a Compositional and functional properties of three fractions rich in milk fat globule membrane material were studied. The isolates---designated washed cream buttermilk (WBM), MFGM, and whey retentate (WR)---were prepared by churning butter from water-washed cream and collecting the buttermilk, by extensive membrane filtration of buttermilk through 1.4 mum ceramic membranes in the presence of sodium citrate, and by concentration of buttermilk from whey cream through 0.1 mum PVDF membranes, respectively. MFGM had the highest purity of membrane proteins and phospho lipids with WR almost as pure. WBM resembled commercial buttermilk still high in caseins. MFGM and WBM emulsions showed antioxidant activity over control emulsions, while WR emulsions provided little oxidative protection. When emulsions were mixed with skim milk and rennet-induced gels were prepared, different behaviours during renneting were observed. Recombined milks containing MFGM emulsions created stiffest gels with earliest gel onset times, while WR emulsions created gels with lowest stiffness.
590 $a School code: 0081.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
690 $a 0359
710 2 $a University of Guelph (Canada). $3 1018650
773 0 $t Masters Abstracts International $g 46-04.
790 $a 0081
791 $a M.Sc.
792 $a 2008
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=MR36545