標(biāo)題: Titlebook: Agents of Change; Enzymes in Milk and Alan L. Kelly,Lotte Bach Larsen Book 2021 Springer Nature Switzerland AG 2021 Milk Enzymes.Dairy Eng [打印本頁] 作者: 撕成碎片 時(shí)間: 2025-3-21 18:23
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書目名稱Agents of Change網(wǎng)絡(luò)公開度學(xué)科排名
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書目名稱Agents of Change讀者反饋學(xué)科排名
作者: beta-carotene 時(shí)間: 2025-3-21 22:36 作者: Communicate 時(shí)間: 2025-3-22 03:42 作者: Humble 時(shí)間: 2025-3-22 05:53
The Insects Colonisation of Buried Remains,e glycosidases have important functions within milk or within the infant is not completely known. Additional enzymes in human milk include phosphatases, antioxidant enzymes and many others that are not well understood. Understanding the unique functions of enzymes in human milk may reveal key insigh作者: 征稅 時(shí)間: 2025-3-22 10:55 作者: Carcinoma 時(shí)間: 2025-3-22 13:20
Stanley J. Dudrick M.D.,James M. Long M.D.milk-clotting enzymes (coagulants). Since calf rennet (i.e., 80–90% chymosin) from the beginning has been used in the development and production of most cheese varieties, the use of other coagulants will give different flavours of the cheeses compared using a preparations dominated by chymosin. For 作者: Ointment 時(shí)間: 2025-3-22 20:06 作者: 乳汁 時(shí)間: 2025-3-22 21:40 作者: Indict 時(shí)間: 2025-3-23 05:13 作者: 舊石器時(shí)代 時(shí)間: 2025-3-23 05:41 作者: 套索 時(shí)間: 2025-3-23 12:15 作者: sphincter 時(shí)間: 2025-3-23 14:29 作者: Aqueous-Humor 時(shí)間: 2025-3-23 19:41 作者: APEX 時(shí)間: 2025-3-24 01:21
Enzymes in Cheese Ripening, peptidases show a reversal of activity in long-ripened cheeses with very low water activity, and so they produce water molecules instead of using them, and in these reactions specific flavour compounds are formed. Low redox potential and lack of oxidised cofactors in cheese limit enzymatic activiti作者: 極大的痛苦 時(shí)間: 2025-3-24 02:45 作者: 技術(shù) 時(shí)間: 2025-3-24 08:06
1571-0297 nce for the properties of dairy products. Implications for the manufacture and ripening of cheese plus the use of enzymes such as alkaline phosphatase for measuring heat treatment in milk are explored in full, 978-3-030-55484-2978-3-030-55482-8Series ISSN 1571-0297 Series E-ISSN 2628-8095 作者: compassion 時(shí)間: 2025-3-24 12:18
Enzymology of Milk and Dairy Products: Overview,be outside the scope of this book. In addition, one of the principal proteins in milk, α-lactalbumin, is an enzyme modifier, involved in the biosynthesis of the milk sugar, lactose, but will not be considered. Aspects 2, 3, 4 and 5 will be considered briefly to provide an introduction to the chapters that follow.作者: 小平面 時(shí)間: 2025-3-24 17:12 作者: 微枝末節(jié) 時(shí)間: 2025-3-24 20:03 作者: 袖章 時(shí)間: 2025-3-24 23:31
Agents of Change978-3-030-55482-8Series ISSN 1571-0297 Series E-ISSN 2628-8095 作者: gustation 時(shí)間: 2025-3-25 06:07 作者: Assault 時(shí)間: 2025-3-25 10:52
Alan L. Kelly,Lotte Bach LarsenPresents an expansive overview of the enzymology of milk and other dairy products, focusing on the use of indigenous and endogenous enzymes in milk and exogenous enzymes in cheese processing.Focuses o作者: GRILL 時(shí)間: 2025-3-25 12:32
Food Engineering Serieshttp://image.papertrans.cn/a/image/151259.jpg作者: Small-Intestine 時(shí)間: 2025-3-25 17:57
https://doi.org/10.1007/978-1-4471-7302-1be outside the scope of this book. In addition, one of the principal proteins in milk, α-lactalbumin, is an enzyme modifier, involved in the biosynthesis of the milk sugar, lactose, but will not be considered. Aspects 2, 3, 4 and 5 will be considered briefly to provide an introduction to the chapter作者: A精確的 時(shí)間: 2025-3-25 20:09
Sengul Ozdek,Murat Hasanreisoglu quality of milk and milk-based products. The plasmin system is a complex protease-protease inhibitor system, which involves a series of interactions that ultimately result in the activation of plasminogen to active plasmin. The components of the plasmin system within bovine milk have been successfu作者: 煞費(fèi)苦心 時(shí)間: 2025-3-26 00:21
F. M. Brennan,A. D. Foey,M. Feldmanneing part of a complex system consisting also of proenzymes, activators and inhibitors, called the plasminogen system, coming from the blood. Other proteolytic enzymes in milk can be secreted from the somatic cells, leaked from dead cells or even secreted by mammary epithelial cells. These enzymes m作者: 貿(mào)易 時(shí)間: 2025-3-26 06:28 作者: CHYME 時(shí)間: 2025-3-26 08:55 作者: 大喘氣 時(shí)間: 2025-3-26 14:33 作者: MIRE 時(shí)間: 2025-3-26 17:37 作者: octogenarian 時(shí)間: 2025-3-26 20:56 作者: 修改 時(shí)間: 2025-3-27 01:17
The Insects Colonisation of Buried Remains,52, 2002; Lefèvre et al., Annu Rev Genomics Hum Genet 11(1):219–238, 2010Q2). Milk provides the infant with essential nutrients, including high quality proteins, lipids and carbohydrates, as well as micronutrients and water. In addition to its nutrient content, milk also contains enzymes that both a作者: Presbyopia 時(shí)間: 2025-3-27 07:35
Toxicology and Forensic Entomology,rum and mastitic milk may contain another lipase. LPL has been well characterised as it is used as a model enzyme for metabolic studies. It requires a lipoprotein cofactor for full expression of activity against long-chain triglyceride (TG) substrates. In normal milk, it does not hydrolyse the TGs i作者: 打算 時(shí)間: 2025-3-27 11:33
https://doi.org/10.1007/978-3-319-74150-5xogenous) dairy enzymes as well as thermal and non-thermal inactivation methods. The fundamentals of heat inactivation kinetics are outlined and the heat stabilities of the following enzymes are discussed in detail: alkaline phosphatase, γ-glutamyltransferase, lactoperoxidase, lipoprotein lipase, ca作者: 解凍 時(shí)間: 2025-3-27 15:29
M. Joan T. D. Balgos,Jorge L. Alióxogenous) dairy enzymes as well as thermal and non-thermal inactivation methods. The fundamentals of heat inactivation kinetics are outlined and the heat stabilities of the following enzymes are discussed in detail: alkaline phosphatase, γ-glutamyltransferase, lactoperoxidase, lipoprotein lipase, ca作者: Axon895 時(shí)間: 2025-3-27 21:45
Recent Advances in Pediatric Ophthalmology,produce a commercially sterile product that may only contain viable thermophilic bacterial spores, but in which bacterial growth is highly unlikely to occur under normal storage conditions. UHT treatment is typically combined with aseptic packaging, which involves filling the UHT-treated milk into s作者: Bravura 時(shí)間: 2025-3-27 22:08
Stanley J. Dudrick M.D.,James M. Long M.D.e different sources of milk-clotting enzymes (animal, microbial, plant), but the main origin has been an extract of suckling-calf abomasa (rennet). Rennet contains both chymosin and pepsin, and the ratio of these in the abomasal mucosa is very much influenced by both the feeding regime and the age o作者: visceral-fat 時(shí)間: 2025-3-28 04:30 作者: ANTE 時(shí)間: 2025-3-28 09:03
Nursing in parenteral nutritione to reduce the use of chemically derived or nature identical cheese flavors, which in turn has seen more developments in natural enzyme modified cheese production, which is seen as accelerated form of natural cheese production. The main production mechanisms involved in enzyme modified cheese have 作者: PTCA635 時(shí)間: 2025-3-28 13:33 作者: 怒目而視 時(shí)間: 2025-3-28 16:49
The nutritional care of the cancer patientodulatory, antimicrobial, opioid properties. Peptides can be released following in vitro enzymatic hydrolysis, fermentation and in vivo digestion approaches, alone or in combination. The release of bioactive peptides (BAPs) from milk proteins by these processes is reviewed herein. Furthermore, the c作者: convulsion 時(shí)間: 2025-3-28 21:00 作者: 辮子帶來幫助 時(shí)間: 2025-3-29 02:26 作者: MODE 時(shí)間: 2025-3-29 07:07
The Plasmin System in Milk and Dairy Products, quality of milk and milk-based products. The plasmin system is a complex protease-protease inhibitor system, which involves a series of interactions that ultimately result in the activation of plasminogen to active plasmin. The components of the plasmin system within bovine milk have been successfu作者: 人充滿活力 時(shí)間: 2025-3-29 10:06 作者: Astigmatism 時(shí)間: 2025-3-29 12:14
Phosphatases in Milk,—was first reported by Graham and Kay (1933). Bovine milk contains two principal indigenous phosphatases, namely alkaline and acid phosphatases, as well as other phosphatases such as ribonuclease. Only milk alkaline phosphatase (ALP) (EC 3.1.3.1) and milk acid phosphatase (ACP) (EC 3.1.3.2) are revi作者: 吸引力 時(shí)間: 2025-3-29 18:54 作者: engender 時(shí)間: 2025-3-29 21:37 作者: amputation 時(shí)間: 2025-3-30 03:32
Milk and Other Glycosidases,glycoconjugates and are further expected to play key roles in the digestion of oligosaccharides in the gut of neonates. Glycosidases in milk can be of bovine origin, i.e., from epithelial cells, blood or immune cells, or of microbiological origin. Some glycosidases are associated with mammary inflam作者: Perceive 時(shí)間: 2025-3-30 07:04 作者: 投射 時(shí)間: 2025-3-30 10:28 作者: 廢止 時(shí)間: 2025-3-30 16:23
Lipases from Milk and Other Sources,rum and mastitic milk may contain another lipase. LPL has been well characterised as it is used as a model enzyme for metabolic studies. It requires a lipoprotein cofactor for full expression of activity against long-chain triglyceride (TG) substrates. In normal milk, it does not hydrolyse the TGs i作者: Truculent 時(shí)間: 2025-3-30 18:47 作者: 錫箔紙 時(shí)間: 2025-3-30 21:21
The Heat Stability of Indigenous and Bacterial Enzymes in Milk,xogenous) dairy enzymes as well as thermal and non-thermal inactivation methods. The fundamentals of heat inactivation kinetics are outlined and the heat stabilities of the following enzymes are discussed in detail: alkaline phosphatase, γ-glutamyltransferase, lactoperoxidase, lipoprotein lipase, ca作者: Eclampsia 時(shí)間: 2025-3-31 02:12
The Role of Proteases in the Stability of UHT-Treated Milk,produce a commercially sterile product that may only contain viable thermophilic bacterial spores, but in which bacterial growth is highly unlikely to occur under normal storage conditions. UHT treatment is typically combined with aseptic packaging, which involves filling the UHT-treated milk into s作者: omnibus 時(shí)間: 2025-3-31 08:44
Milk-Clotting Enzymes,e different sources of milk-clotting enzymes (animal, microbial, plant), but the main origin has been an extract of suckling-calf abomasa (rennet). Rennet contains both chymosin and pepsin, and the ratio of these in the abomasal mucosa is very much influenced by both the feeding regime and the age o作者: 詩集 時(shí)間: 2025-3-31 12:14 作者: commute 時(shí)間: 2025-3-31 14:32
Enzyme Modified Cheese,e to reduce the use of chemically derived or nature identical cheese flavors, which in turn has seen more developments in natural enzyme modified cheese production, which is seen as accelerated form of natural cheese production. The main production mechanisms involved in enzyme modified cheese have 作者: 串通 時(shí)間: 2025-3-31 17:43 作者: bronchodilator 時(shí)間: 2025-3-31 22:04
The Production of Bioactive Peptides from Milk Proteins,odulatory, antimicrobial, opioid properties. Peptides can be released following in vitro enzymatic hydrolysis, fermentation and in vivo digestion approaches, alone or in combination. The release of bioactive peptides (BAPs) from milk proteins by these processes is reviewed herein. Furthermore, the c作者: 轎車 時(shí)間: 2025-4-1 03:18 作者: Misnomer 時(shí)間: 2025-4-1 06:54 作者: 護(hù)身符 時(shí)間: 2025-4-1 14:07 作者: 食道 時(shí)間: 2025-4-1 15:30
M. Joan T. D. Balgos,Jorge L. Alióemperature-time combinations for a targeted inactivation were calculated. The given information should serve as a base to deduce individual parameters (e.g., time and temperature) for handling each dairy derived enzyme.作者: certain 時(shí)間: 2025-4-1 20:16
Complications of parenteral nutritionechnology, as well as approaches that are commonly applied for the analysis of cross-linking reactions and the resulting protein structures. Finally, different applications of cross-linking enzymes for milk protein modification are discussed.作者: Constrain 時(shí)間: 2025-4-2 00:38
