Physicochemical properties of β-carotene bilayer emulsions coated by milk proteins and chitosan–EGCG conjugates

2016 ◽  
Vol 52 ◽  
pp. 590-599 ◽  
Author(s):  
Zihao Wei ◽  
Yanxiang Gao
Keyword(s):  
Physicochemical Properties ◽  
Milk Proteins ◽  
Β Carotene

scholarly journals THE STUDY OF TECHNOLOGICAL PARAMETERS OF PECTIN CONTAINING RAW MATERIAL PROCESSING IN THE VEGETABLE-MILK FORCEMEATS TECHNOLOGY

2016 ◽  
Vol 4 ◽  
pp. 29-36
Author(s):  
Grygoriy Deynychenko ◽  
Victoriya Gnitsevych ◽  
Tatiana Yudina ◽  
Iryna Nazarenko ◽  
Olena Vasylieva
Keyword(s):  
Material Processing ◽  
Milk Proteins ◽  
Raw Material ◽  
Experiment Planning ◽  
Technological Parameters ◽  
Medium Temperature ◽  
Methods Of Determination ◽  
Vegetable Milk ◽  
Β Carotene

The algorithm of the study that includes theoretical analysis and physical experiment was elaborated for the study of technological parameters of pectin containing raw material processing in the vegetable-milk forcemeats technology. The expedience of using carrot Shantenee, pumpkin Guiley and marrow Zolotinka as the sources of pectin substances in the technology of combined forcemeats on the milk base was grounded. Technological parameters of pectin containing raw material processing for realization of its target properties as an amendment and stabilizer of the structure in milk-vegetable forcemeats technology were theoretically grounded. The methods of determination of soluble pectin and protopectin content and also the methods of determination of рН medium were chosen. The methods of experiment planning and mathematical processing of experimental data were carried out using computer programs MS Excel 97 2003 and MatCAD. The influence of рН medium, temperature and duration of thermal processing of carrot, pumpkin and marrow on the process of accumulation of soluble pectin in them was studied. The formation technology of puree of the vegetables that have the increased viscosity and are not stratified at the storage and further use. Accumulation of soluble pectin that expresses the properties of structure stabilizer and favors the increase of vegetable puree viscosity causes the expedience of its use in milk-vegetable forcemeats technology. The use of vegetable puree in milk-vegetable forcemeats technology allows widen the assortment and provide the mutual enrichment of the receipt components of combined forcemeat masses with milk proteins, β-carotene, food fibers, vitamins and other functional ingredients.

Physicochemical properties of β-carotene and eugenol co-encapsulated flax seed oil powders using OSA starches as wall material

2017 ◽  
Vol 73 ◽  
pp. 274-283 ◽  
Author(s):  
Hafiz Rizwan Sharif ◽  
H. Douglas Goff ◽  
Hamid Majeed ◽  
Muhammad Shamoon ◽  
Fei Liu ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Seed Oil ◽  
Wall Material ◽  
Flax Seed ◽  
Β Carotene

scholarly journals Effect of Protein Genotypes on Physicochemical Properties and Protein Functionality of Bovine Milk: A Review

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2409
Author(s):  
Nan Gai ◽  
Therese Uniacke-Lowe ◽  
Jonathan O’Regan ◽  
Hope Faulkner ◽  
Alan L. Kelly
Keyword(s):  
Physicochemical Properties ◽  
Genetic Variants ◽  
Whey Proteins ◽  
Bovine Milk ◽  
Milk Proteins ◽  
Heat Stability ◽  
Foaming Properties ◽  
Rennet Coagulation ◽  
Acid Gel ◽  
Β Lactoglobulin

Milk protein comprises caseins (CNs) and whey proteins, each of which has different genetic variants. Several studies have reported the frequencies of these genetic variants and the effects of variants on milk physicochemical properties and functionality. For example, the C variant and the BC haplotype of αS1-casein (αS1-CN), β-casein (β-CN) B and A1 variants, and κ-casein (κ-CN) B variant, are favourable for rennet coagulation, as well as the B variant of β-lactoglobulin (β-lg). κ-CN is reported to be the only protein influencing acid gel formation, with the AA variant contributing to a firmer acid curd. For heat stability, κ-CN B variant improves the heat resistance of milk at natural pH, and the order of heat stability between phenotypes is BB > AB > AA. The A2 variant of β-CN is more efficient in emulsion formation, but the emulsion stability is lower than the A1 and B variants. Foaming properties of milk with β-lg variant B are better than A, but the differences between β-CN A1 and A2 variants are controversial. Genetic variants of milk proteins also influence milk yield, composition, quality and processability; thus, study of such relationships offers guidance for the selection of targeted genetic variants.

scholarly journals Fatty acid composition of oil palm (Elaeis guineensis Jacq) fruits grown in Bangladesh

2020 ◽  
Vol 55 (2) ◽  
pp. 153-158
Author(s):  
MM Uddin ◽  
MS Yeasmin ◽  
MA Jalil ◽  
GMM Rana ◽  
ML Rahman ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Physicochemical Properties ◽  
Acid Composition ◽  
Palm Oil ◽  
Oil Palm ◽  
Elaeis Guineensis ◽  
Crude Palm Oil ◽  
Physico Chemical ◽  
Β Carotene

This study was undertaken to evaluate the fatty acid composition and other physicochemical properties of oil palm (Elaeis guineensis) fruits grown in Bangladesh and compared these values with crude palm oil (CPO) imported from Malaysia. Ripe and fresh oil palm (Elaeis guineensis) fruits were collected from different districts of Bangladesh and the crude oils were extracted by a screw press machine and was divided into three fractions: crude palm oil (CPO), degummed palm oil (DPO) and degummed bleached palm oil (DBPO). The percent yield, their physico-chemical characteristics, fatty acid composition, β-carotene, tocopherols and tocotrienols of the fractions were determined. Fatty acid composition and other physicochemical properties of Bangladeshi crude palm oil (CPO) were found to be more or less similar to the CPO imported from Malaysia. Bangladesh J. Sci. Ind. Res.55(2), 153-158, 2020

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