Food Biochemistry and Food Processing
9 Protein Cross-linking in Food 235 lated with cross-linking of the albumins and globu- lins and high molecular weight glutenin ...
236 Part II: Water, Enzymology, Biotechnology, and Protein Cross-linking fish caught in Thailand. Food Sci Technol 37:177– 185. ...
9 Protein Cross-linking in Food 237 Fayle SE, Healy JP, Brown PA, Reid EA, Gerrard JA, Ames JM. 2001. Novel approaches to the an ...
238 Part II: Water, Enzymology, Biotechnology, and Protein Cross-linking melanoidins formed by Maillard reactions of bound argin ...
9 Protein Cross-linking in Food 239 Mohammed ZH, Hill SE, Mitchell JR. 2000. Covalent crosslinking in heated protein systems. J ...
240 Part II: Water, Enzymology, Biotechnology, and Protein Cross-linking and cross-links from the reaction of triose sugars with ...
10 Chymosin in Cheese Making V. V. Mistry 241 Introduction Chymosin Rennet Manufacture Chymosin Production by Genetic Technology ...
242 Part II: Water, Enzymology, Biotechnology, and Protein Cross-linking of flavor and texture. All this is the result of the ac ...
10 Chymosin in Cheese Making 243 Rennet paste, a rich source of lipolytic enzymes, has been a major factor in the flavor develop ...
244 Part II: Water, Enzymology, Biotechnology, and Protein Cross-linking use of only calf rennet. A method has been pub- lished ...
10 Chymosin in Cheese Making 245 trypsin and have an optimum pH activity between 7 and 8 (Green 1977, Kosikowski and Mistry 1997 ...
246 Part II: Water, Enzymology, Biotechnology, and Protein Cross-linking Milk for ripened cheese is coagulated at a pH above the ...
10 Chymosin in Cheese Making 247 The macropeptide, also known as caseinmacro- peptide, contains approximately 30% amino sugar, h ...
248 Part II: Water, Enzymology, Biotechnology, and Protein Cross-linking CALCIUM Calcium has a significant impact on rennet curd ...
10 Chymosin in Cheese Making 249 end products. A lively, almost translucent looking cheese, after ripening several months, indic ...
250 Part II: Water, Enzymology, Biotechnology, and Protein Cross-linking lactose, whey proteins, and soluble salts, streams from ...
10 Chymosin in Cheese Making 251 Texture of cheese is affected significantly during ripening, especially during the first 1–2 we ...
252 Part II: Water, Enzymology, Biotechnology, and Protein Cross-linking rennet, fermentation-produced chymosin, vegetable and m ...
11 Starch Synthesis in the Potato Tuber P. Geigenberger* and A. R. Fernie 253 Introduction What is Starch? Routes of Starch Synt ...
254 Part II: Water, Enzymology, Biotechnology, and Protein Cross-linking biotechnology strategies. However, we will begin by bri ...
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