標(biāo)題: Titlebook: Chemistry of Structure-Function Relationships in Cheese; Edyth L. Malin,Michael H. Tunick Book 1995 The Editor(s) (if applicable) and The [打印本頁(yè)] 作者: bankrupt 時(shí)間: 2025-3-21 17:25
書(shū)目名稱(chēng)Chemistry of Structure-Function Relationships in Cheese影響因子(影響力)
書(shū)目名稱(chēng)Chemistry of Structure-Function Relationships in Cheese影響因子(影響力)學(xué)科排名
書(shū)目名稱(chēng)Chemistry of Structure-Function Relationships in Cheese網(wǎng)絡(luò)公開(kāi)度
書(shū)目名稱(chēng)Chemistry of Structure-Function Relationships in Cheese網(wǎng)絡(luò)公開(kāi)度學(xué)科排名
書(shū)目名稱(chēng)Chemistry of Structure-Function Relationships in Cheese被引頻次
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書(shū)目名稱(chēng)Chemistry of Structure-Function Relationships in Cheese讀者反饋
書(shū)目名稱(chēng)Chemistry of Structure-Function Relationships in Cheese讀者反饋學(xué)科排名
作者: BROTH 時(shí)間: 2025-3-21 22:53
Hyperfine Molecular Hubbard Hamiltonian has now proved to be a significant factor in development of texture and meltability in low-fat, high-moisture Mozzarella cheese (<10% fat) because of the correlation of these characteristics with breakdown of ..-casein (Tunick et al., 1993a, 1993b; Malin et al., 1994; see also Chapters 2 and 14).作者: 同步信息 時(shí)間: 2025-3-22 03:56
Chemical Species in Cheese and Their Origin in Milk Componentstical to cheese ripening and flavour development. Component transfers from milk to cheese are discussed as functions of milk gross composition, specific genotypes of both caseins and serum proteins, fat globule properties, and some cheese manufacturing parameters.作者: dainty 時(shí)間: 2025-3-22 07:49
Influence of Casein Peptide Conformations on Textural Properties of Cheese has now proved to be a significant factor in development of texture and meltability in low-fat, high-moisture Mozzarella cheese (<10% fat) because of the correlation of these characteristics with breakdown of ..-casein (Tunick et al., 1993a, 1993b; Malin et al., 1994; see also Chapters 2 and 14).作者: OMIT 時(shí)間: 2025-3-22 10:27
Matrix Product States: Foundationsworld-wide. The ability to manufacture this wide array of products from milk is the result of manufactures using a variety of processing conditions and microorganisms. The intent of this chapter will be to focus on the metabolic properties of lactic acid bacteria which are believed to be of general importance in cheese flavor development.作者: amnesia 時(shí)間: 2025-3-22 13:56 作者: amnesia 時(shí)間: 2025-3-22 17:41 作者: Pde5-Inhibitors 時(shí)間: 2025-3-22 22:02
Microstucture Studies of Reduced-Fat Cheeses Containing Fat Substitutedar cheese. Reduction in the fat levels of Cheddar cheese results in a firm, more elastic, dry crumbly cheese with less flavor (Emmons et al., 1980; Lawrence and Gilles, 1987). In general, consumer acceptance of reduced fat cheeses will depend on matching the texture and flavor of the cheese with its full fat counterpart.作者: falsehood 時(shí)間: 2025-3-23 03:07
0065-2598 nt of new technologies and instrumentation has brought exponential growth in the understanding of cheese components and their function. Even more recently, the evolution of cheesemaking has accelerated, driven by economic factors such as the establishment of the European Economic Community, the chan作者: Complement 時(shí)間: 2025-3-23 06:20
Modeling Mixed Load School Bus Routinger animals are milked, whether the animal is a cow, buffalo, reindeer, goat, sheep, horse, camel, ass, yak or llama. Cheese is highly nutritious because it contains almost all of the protein, usually most of the fat, essential vitamins and minerals and other nutrients of milk in a concentrated form.作者: cloture 時(shí)間: 2025-3-23 10:53 作者: 沒(méi)收 時(shí)間: 2025-3-23 15:00 作者: liaison 時(shí)間: 2025-3-23 18:35
Hyperfine Molecular Hubbard Hamiltoniana rubbery “green” cheese to a soft and smooth aged (mature) cheese. Proteolysis also enhances the release of flavor compounds during maturation (ripening) of cheese. The major proteolytic changes that occur in cheese during ripening are summarized in the following reaction steps:作者: linear 時(shí)間: 2025-3-24 01:49
Overview: Cheese Chemistry and Rheologyer animals are milked, whether the animal is a cow, buffalo, reindeer, goat, sheep, horse, camel, ass, yak or llama. Cheese is highly nutritious because it contains almost all of the protein, usually most of the fat, essential vitamins and minerals and other nutrients of milk in a concentrated form.作者: 安心地散步 時(shí)間: 2025-3-24 04:58
Factors Affecting the Functional Characteristics of Unmelted and Melted Mozzarella Cheeseture types and two low moisture types. The low moisture types, which are used predominantly in food service and processing as ingredients for pizza products, account for a large majority of the Mozzarella produced in the U.S. (Kindstedt, 1993b). This review will focus on low-moisture (LM) Mozzarella.作者: obeisance 時(shí)間: 2025-3-24 08:59 作者: incubus 時(shí)間: 2025-3-24 11:56 作者: Increment 時(shí)間: 2025-3-24 14:57 作者: 細(xì)節(jié) 時(shí)間: 2025-3-24 20:23
Matrix Product States: Foundationsnd reduction in their size (Walstra, 1983), and formation of casein submicelles (Schmidt and Buchheim, 1970; Henstra and Schmidt, 1970). Each smaller fat droplet acquires a new “membrane” consisting of original fat globule membrane fragments complexed with casein submicelles (McPherson et al., 1984; Walstra and Oortwijn, 1982).作者: maroon 時(shí)間: 2025-3-25 00:05 作者: 恭維 時(shí)間: 2025-3-25 05:06 作者: 諂媚于人 時(shí)間: 2025-3-25 08:29 作者: 信條 時(shí)間: 2025-3-25 14:47 作者: 雪上輕舟飛過(guò) 時(shí)間: 2025-3-25 16:31
Practical Aspects of Electron Microscopy in Cheese Researche containing the lactose is separated. The coagulum is compacted, frequently subjected to proteolysis during ripening, and occasionally textured, e.g., during the production of Cheddar and Mozzarella cheeses.作者: Postulate 時(shí)間: 2025-3-25 21:46
Electron-Density Patterns in Low-Fat Mozzarella Cheeses During Refrigerated Storageantly decreased the hardness, complex viscosity and elastic modulus, and the meltability increased during storage. These improvements in textural properties appeared to be most directly related to increased proteolysis under conditions of high moisture.作者: 外向者 時(shí)間: 2025-3-26 03:04 作者: Multiple 時(shí)間: 2025-3-26 05:45 作者: 脫毛 時(shí)間: 2025-3-26 12:31
Book 1995at, especially in the United States, has prompted the development of technology for producing low-fat cheeses with traditional texture and flavor. In assembling a distinguished group of participants for the symposium, "Chemistry of the Structure/Function Relationships in Cheese," we hoped to review 作者: STYX 時(shí)間: 2025-3-26 14:27 作者: 武器 時(shí)間: 2025-3-26 20:41
Rheology of Reduced-Fat Cheese Containing a Fat Substituteff flavors (Emmons et al., 1980; Green et al., 1981; Lawrence and Gilles, 1987). The addition of heat gelled whey proteins in processed cheese results in a “grainy” texture due to the incorporation of large whey protein aggregates in the cheese (Kalab et al., 1987; Hill and Smith, 1992).作者: dandruff 時(shí)間: 2025-3-26 21:39 作者: evince 時(shí)間: 2025-3-27 03:54
Time-Temperature Effects on Microbial, Chemical and Sensory Changes During Cooling and Aging of Chedock of cheese. The extent of chemical and microbial activities at any given point within a cheese block will depend, in part, on the temperature profile over time at that point. Sensory characteristics and including textural parameters will reflect the extent of these activities.作者: CRANK 時(shí)間: 2025-3-27 07:16 作者: 對(duì)手 時(shí)間: 2025-3-27 13:31 作者: maroon 時(shí)間: 2025-3-27 14:45 作者: 粗魯性質(zhì) 時(shí)間: 2025-3-27 20:50
Qualitative Studies in Quality of Lifeffort, only limited information is available on the chemistry of the flavour of most varieties and the flavour of none is characterized sufficiently to permit its reproduction by mixtures of pure compounds.作者: 供過(guò)于求 時(shí)間: 2025-3-28 00:41 作者: Bureaucracy 時(shí)間: 2025-3-28 03:50 作者: 爭(zhēng)議的蘋(píng)果 時(shí)間: 2025-3-28 09:17
0065-2598 lavor. In assembling a distinguished group of participants for the symposium, "Chemistry of the Structure/Function Relationships in Cheese," we hoped to review 978-1-4613-5782-7978-1-4615-1913-3Series ISSN 0065-2598 Series E-ISSN 2214-8019 作者: 緊張過(guò)度 時(shí)間: 2025-3-28 12:24
Overview: Cheese Chemistry and Rheologyscribed in USDA Handbook No. 54 (Walter and Hargrove, 1969). Cheese represents perhaps one of the oldest means of food preservation and is made wherever animals are milked, whether the animal is a cow, buffalo, reindeer, goat, sheep, horse, camel, ass, yak or llama. Cheese is highly nutritious becau作者: 可忽略 時(shí)間: 2025-3-28 18:39
Rheology of Reduced-Fat Mozzarella Cheesereached 3.5 kg per person per year (USDA, 1993), making this variety an appropriate target for fat reduction. Our laboratory has developed a “l(fā)ight” Mozzarella containing <10% fat (Tunick et al., 1991, 1993a, 1993b) which is currently being tested for use in the National School Lunch Program. The ef作者: DEVIL 時(shí)間: 2025-3-28 19:09
Rheology of Reduced-Fat Cheese Containing a Fat Substituteited States, with dairy products accounting for a significant portion of these newly introduced reduced or low fat foods (., 1993). In the category of traditional dairy foods, natural cheeses made from whole or partially skimmed milk contain a significant amount of fat, ranging from 20–35%. One of t作者: hallow 時(shí)間: 2025-3-29 01:26
Factors Affecting the Functional Characteristics of Unmelted and Melted Mozzarella Cheese standards of identity into four categories based on moisture content and fat on a dry basis (FDB). The four categories are divided into two high moisture types and two low moisture types. The low moisture types, which are used predominantly in food service and processing as ingredients for pizza pr作者: ostracize 時(shí)間: 2025-3-29 03:22 作者: Analogy 時(shí)間: 2025-3-29 09:22 作者: landfill 時(shí)間: 2025-3-29 11:50
Cheddar Cheese Flavour and Chemical Indices: Changes During Maturationmical and chemical changes which occur during maturation. The cheese technologist is faced with the problem of harnessing these complex reactions to produce cheese which has a clear identity. That is, a Cheddar cheese should be quite different from a Jarlsberg. Moreover, the product must be consiste作者: EXALT 時(shí)間: 2025-3-29 16:49
Assessment of Accelerated Cheese Ripening by Reverse-Phase HPLC even in prehistoric times. This craft was passed on, refined and varied resulting in a whole range of cheese types. Throughout the world today we enjoy both the old traditional cheeses as well as the sophisticated preparations of modern cheese technology.作者: Geyser 時(shí)間: 2025-3-29 23:26
Time-Temperature Effects on Microbial, Chemical and Sensory Changes During Cooling and Aging of Chedor and aroma of aged Cheddar cheese is attributed to a complex mixture of chemical compounds (Lawrence and Gilles, 1987) which is influenced by the cheese microflora. The microflora consists of starter bacteria which reach maximum levels during cheese making and bacteria present in the milk after he作者: MULTI 時(shí)間: 2025-3-30 01:47 作者: 木訥 時(shí)間: 2025-3-30 06:17
Contribution of Milk-Clotting Enzymes and Plasmin to Cheese Ripeningis is most significant because it results in the breakdown of the structural network of casein formed during cheese manufacture, thereby transforming a rubbery “green” cheese to a soft and smooth aged (mature) cheese. Proteolysis also enhances the release of flavor compounds during maturation (ripen作者: 輕快走過(guò) 時(shí)間: 2025-3-30 08:47 作者: 啤酒 時(shí)間: 2025-3-30 15:29 作者: 編輯才信任 時(shí)間: 2025-3-30 18:58
Inhibition of Proteolysis in Mozzarella Cheese Prepared from Homogenized Milkpeal as a beverage and greater reliability and efficiency as a food ingredient (Trout, 1950). Many investigations of the physico-chemical changes that occur in milk during homogenization have been reviewed (Peters, 1964; Walstra, 1983), and there is now general agreement that the major effects are d作者: 嘲弄 時(shí)間: 2025-3-30 23:58 作者: maroon 時(shí)間: 2025-3-31 02:28 作者: moribund 時(shí)間: 2025-3-31 06:01 作者: 嚴(yán)厲批評(píng) 時(shí)間: 2025-3-31 09:21
Influence of Casein Peptide Conformations on Textural Properties of Cheesee curd is formed and continues through the ripening stage; it also occurs during refrigerated storage of non-ripened cheeses such as low-fat, high-moisture Mozzarella (Tunick et al., 1991; Malin et al., 1993). Renneting enzymes and plasmin provide casein fragments that eventually become substrates f作者: Bmd955 時(shí)間: 2025-3-31 15:02
Electron-Density Patterns in Low-Fat Mozzarella Cheeses During Refrigerated Storageairy products has increased dramatically, and among the many new and improved dairy foods are some Mozzarella cheeses that have suitable textural properties yet contain less fat than part-skim varieties (Tunick et al., 1991). We further improved the textural properties of low-fat Mozzarella cheeses 作者: CRAFT 時(shí)間: 2025-3-31 18:21 作者: 勉勵(lì) 時(shí)間: 2025-4-1 01:42
978-1-4613-5782-7The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Science+Busines作者: 猜忌 時(shí)間: 2025-4-1 01:55
Modeling Mixed Load School Bus Routingscribed in USDA Handbook No. 54 (Walter and Hargrove, 1969). Cheese represents perhaps one of the oldest means of food preservation and is made wherever animals are milked, whether the animal is a cow, buffalo, reindeer, goat, sheep, horse, camel, ass, yak or llama. Cheese is highly nutritious becau作者: 彈藥 時(shí)間: 2025-4-1 07:22 作者: Jogging 時(shí)間: 2025-4-1 11:52
The Universe Is Not a Computer,ited States, with dairy products accounting for a significant portion of these newly introduced reduced or low fat foods (., 1993). In the category of traditional dairy foods, natural cheeses made from whole or partially skimmed milk contain a significant amount of fat, ranging from 20–35%. One of t作者: 任命 時(shí)間: 2025-4-1 16:57
https://doi.org/10.1007/978-3-319-13779-7 standards of identity into four categories based on moisture content and fat on a dry basis (FDB). The four categories are divided into two high moisture types and two low moisture types. The low moisture types, which are used predominantly in food service and processing as ingredients for pizza pr作者: 周興旺 時(shí)間: 2025-4-1 20:48 作者: 空氣 時(shí)間: 2025-4-1 23:08 作者: 古董 時(shí)間: 2025-4-2 03:19 作者: CRACY 時(shí)間: 2025-4-2 08:26
Mohammad Elbadry,Ramesh Harjani even in prehistoric times. This craft was passed on, refined and varied resulting in a whole range of cheese types. Throughout the world today we enjoy both the old traditional cheeses as well as the sophisticated preparations of modern cheese technology.
