Download or read book A Study of the Effect of Heat Treatment on the Nutritive Value of Milk Proteins written by Bessie Burkdoll Cook and published by . This book was released on 1941 with total page 242 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Effect of Heat on the Nutritive Value of Proteins written by Harry Aaron Waisman and published by . This book was released on 1937 with total page 74 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Heat induced Changes in Milk written by P. F. Fox and published by . This book was released on 1995 with total page 460 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Effect of Microfiltration and Heat Treatment on Milk Protein Composition Denaturation and Digestibility written by Raga Buatig and published by . This book was released on 2018 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Advances in Food Research written by and published by Academic Press. This book was released on 1953-01-01 with total page 473 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in Food Research

Download or read book Completed Theses in Home Economics and Related Fields in Colleges and Universities of the United States written by and published by . This book was released on 1942 with total page 168 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Problem of Heat Injury to Dietary Protein written by National Research Council (U.S.). Food and Nutrition Board Committee on Protein Foods and published by . This book was released on 1950 with total page 24 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Traditional Cheesemaking Manual written by C. O'Connor and published by ILRI (aka ILCA and ILRAD). This book was released on 1993-01-01 with total page 51 pages. Available in PDF, EPUB and Kindle. Book excerpt: Discusses milk composition; clean milk production; and cheese and cheesemaking. Contains recipes for a number of cheese varieties which can and are being made by traditional methods at smallholder level. For use by individual milk processors and extension workers in their efforts to develop milk processing and preservation.

Download or read book Handbook of Research on Health and Environmental Benefits of Camel Products written by Alhaj, Omar Amin and published by IGI Global. This book was released on 2019-12-27 with total page 480 pages. Available in PDF, EPUB and Kindle. Book excerpt: In recent years, there has been a rise in the demand of alternative agricultural commodities, specifically camel milk-based products. Camel products have become highly coveted items in today’s commercial market due to their environmental and health advantages. However, there is a lack of research and literature on camel milk and related camel goods. Up-to-date information is needed to give researchers a better understanding of the compositional and functional properties of camel milk production. The Handbook of Research on Health and Environmental Benefits of Camel Products is an essential reference source that discusses the nutritional, physical, and chemical factors of camel milk in comparison to other animal milks and introduces benefits attributed to camel meat. The up-to-date potential health benefits of fresh and fermented camel milk in vitro and in vivo will be also covered in addition to the link between functional constituents and the functional properties of milk. The authors will review the recent research on the functional properties of camel milk such as the angiotensin converting enzyme, antimicrobial, anticancer, and hypocholesterolimic effects. Featuring research on topics such as colostrum composition, meat production, and nutritional value, this book is ideally designed for health professionals, environmentalists, dieticians, food industry professionals, researchers, academicians, and students seeking coverage on the compositional and physiological aspects of camel products.

Download or read book Home Economics Research Report written by and published by . This book was released on 1957 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: Includes semitechnical and technical publications formerly issued as its Agricultural handbooks, Agriculture information bulletins, Miscellaneous publications, and Circulars.

Download or read book Survey of Food and Nutrition Research in the United States of America written by National Research Council (U.S.). Food and Nutrition Board and published by National Academies. This book was released on 1954 with total page 388 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Survey of Food and Nutrition Research in the United States written by National Research Council (U.S.). Committee on Survey of Food and Nutrition Research and published by . This book was released on 1947 with total page 358 pages. Available in PDF, EPUB and Kindle. Book excerpt: A Compilation or Research Pertaining to Foods and Nutrition in Academic, Gevernmental and Industrial Laboratories.

Download or read book Titles of Completed Theses in Home Economics and Related Fields in Colleges and Universities of the United States written by and published by . This book was released on 1942 with total page 516 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Some Aspects of Nutritive Value of Khoa written by M. Sapre and published by . This book was released on 1982 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: A study was undertaken to find out the changes in nutritional quality of milk protein during preparation of khoa the retention of certain vitamin activities in milk during khoa preparation and the effect of heat treatment on the biological availability of certain vitamins. It is amply clear from the data that conversion of milk into khoa is not in any manner detrimental to the natritional quality of milk proteins apparently irrespective of the interaction of lysine and milk sugar. Though the latter aspect was not was studied in this investigation the chemical and biological evaluation of intermediate and final products strongly underline such inference. It is possible that further heating of khoa with additives such as sugar during the preparation of sweets may not produce any adverse effects in the high of non reducing nature of this sugar. The moderate losses of vitamins in milk during khoa, making could be due to the combined effect of heat air and light. It is possible that minimal interference of these latter two factors could have salutary effect on retention of vitamins in the final product. As regards the biological availabality of nutrients results obtained clearly demonstrated the underestimation of the potential of milk and khoa in praciding vitamin B2. Like wise there appears to be considerable over estimation in respect of their vitamin A potential.

Download or read book Survey of Food and Nutrition Research in the United States written by and published by . This book was released on 1950 with total page 348 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Journal of Dairy Science written by and published by . This book was released on 1977 with total page 728 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Milk and Dairy Products in Human Nutrition written by Young W. Park and published by John Wiley & Sons. This book was released on 2013-04-09 with total page 1063 pages. Available in PDF, EPUB and Kindle. Book excerpt: Milk is nature’s most complete food, and dairy products are considered to be the most nutritious foods of all. The traditional view of the role of milk has been greatly expanded in recent years beyond the horizon of nutritional subsistence of infants: it is now recognized to be more than a source of nutrients for the healthy growth of children and nourishment of adult humans. Alongside its major proteins (casein and whey), milk contains biologically active compounds, which have important physiological and biochemical functions and significant impacts upon human metabolism, nutrition and health. Many of these compounds have been proven to have beneficial effects on human nutrition and health. This comprehensive reference is the first to address such a wide range of topics related to milk production and human health, including: mammary secretion, production, sanitation, quality standards and chemistry, as well as nutrition, milk allergies, lactose intolerance, and the bioactive and therapeutic compounds found in milk. In addition to cow’s milk, the book also covers the milk of non-bovine dairy species which is of economic importance around the world. The Editors have assembled a team of internationally renowned experts to contribute to this exhaustive volume which will be essential reading for dairy scientists, nutritionists, food scientists, allergy specialists and health professionals.