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Book Description
LES EFFETS D'UN TRAITEMENT PAR DU CO#2 SOUS PRESSION COUPLE A UN DEGAZAGE SUR LA PHASE COLLOIDALE DU LAIT ONT ETE ETUDIES. CE TRAITEMENT EST A L'ORIGINE D'UNE ACIDIFICATION REVERSIBLE PAR RETOUR AU PH INITIAL DU LAIT APRES DEGAZAGE. LA TAILLE, LA FORME ET L'INTEGRITE DE LA MICELLE NE SEMBLENT PAS AFFECTEES. PAR CONTRE, IL INDUIT UNE SOLUBILISATION IRREVERSIBLE DU PHOSPHATE DE CALCIUM COLLOIDAL INORGANIQUE ET DU CALCIUM LIE AUX CASEINES AINSI QU'UNE MODIFICATION DES PROPRIETES TAMPON DU LAIT. IL A ETE MIS EN EVIDENCE QUE L'ACIDIFICATION DU LAIT PAR LE CO#2 PROVOQUE UNE SOLUBILISATION DES MINERAUX SIMILAIRE A CELLE OBTENUE PAR DES MOYENS CHIMIQUE OU BIOLOGIQUE. L'ENSEMBLE DES RESULTATS OBTENUS A PERMIS DE PROPOSER UN MODELE D'ACTION DU CO#2 SUR LES MICELLES DE CASEINE. LE PHOSPHATE DE CALCIUM COLLOIDAL INORGANIQUE ET LE CALCIUM LIE AUX CASEINES SOLUBILISES PAR LA CARBONATATION SE REFIXENT SUR LA MICELLE PENDANT LE DEGAZAGE, ET FORMENT DE NOUVELLES FORMES SALINES. CEPENDANT, CETTE ASSOCIATION EST DIFFERENTE DE CELLE TROUVEE DANS LES MICELLES NATIVES. L'ETUDE DES PROPRIETES RHEOLOGIQUES DES GELS ACIDES OU DE TYPE PRESURE A MONTRE QUE LA CARBONATATION ET LE DEGAZAGE SONT A L'ORIGINE D'UNE MODIFICATION DES PROPRIETES DE COAGULATION. DES CHANGEMENTS DANS LA STRUCTURE MICELLAIRE INDUITS PAR LA FIXATION DES NOUVELLES FORMES SALINES MODIFIERAIENT LES PROPRIETES DE COAGULATION. LES NOUVELLES FORMES SALINES POURRAIENT EGALEMENT INTERVENIR DANS LES MECANISMES IMPLIQUES DANS LA FORMATION DU GEL. DANS LE CAS D'UNE COAGULATION DE TYPE ACIDE, ELLES GENERAIENT OU EMPECHERAIENT L'ETABLISSEMENT DE LIAISONS ENTRE LES PROTEINES, ALORS QUE DANS LE CAS D'UNE COAGULATION PAR LA PRESURE, ELLES FAVORISERAIENT LES INTERACTIONS DE TYPE ELECTROSTATIQUES.
Book Description
LES EFFETS D'UN TRAITEMENT PAR DU CO#2 SOUS PRESSION COUPLE A UN DEGAZAGE SUR LA PHASE COLLOIDALE DU LAIT ONT ETE ETUDIES. CE TRAITEMENT EST A L'ORIGINE D'UNE ACIDIFICATION REVERSIBLE PAR RETOUR AU PH INITIAL DU LAIT APRES DEGAZAGE. LA TAILLE, LA FORME ET L'INTEGRITE DE LA MICELLE NE SEMBLENT PAS AFFECTEES. PAR CONTRE, IL INDUIT UNE SOLUBILISATION IRREVERSIBLE DU PHOSPHATE DE CALCIUM COLLOIDAL INORGANIQUE ET DU CALCIUM LIE AUX CASEINES AINSI QU'UNE MODIFICATION DES PROPRIETES TAMPON DU LAIT. IL A ETE MIS EN EVIDENCE QUE L'ACIDIFICATION DU LAIT PAR LE CO#2 PROVOQUE UNE SOLUBILISATION DES MINERAUX SIMILAIRE A CELLE OBTENUE PAR DES MOYENS CHIMIQUE OU BIOLOGIQUE. L'ENSEMBLE DES RESULTATS OBTENUS A PERMIS DE PROPOSER UN MODELE D'ACTION DU CO#2 SUR LES MICELLES DE CASEINE. LE PHOSPHATE DE CALCIUM COLLOIDAL INORGANIQUE ET LE CALCIUM LIE AUX CASEINES SOLUBILISES PAR LA CARBONATATION SE REFIXENT SUR LA MICELLE PENDANT LE DEGAZAGE, ET FORMENT DE NOUVELLES FORMES SALINES. CEPENDANT, CETTE ASSOCIATION EST DIFFERENTE DE CELLE TROUVEE DANS LES MICELLES NATIVES. L'ETUDE DES PROPRIETES RHEOLOGIQUES DES GELS ACIDES OU DE TYPE PRESURE A MONTRE QUE LA CARBONATATION ET LE DEGAZAGE SONT A L'ORIGINE D'UNE MODIFICATION DES PROPRIETES DE COAGULATION. DES CHANGEMENTS DANS LA STRUCTURE MICELLAIRE INDUITS PAR LA FIXATION DES NOUVELLES FORMES SALINES MODIFIERAIENT LES PROPRIETES DE COAGULATION. LES NOUVELLES FORMES SALINES POURRAIENT EGALEMENT INTERVENIR DANS LES MECANISMES IMPLIQUES DANS LA FORMATION DU GEL. DANS LE CAS D'UNE COAGULATION DE TYPE ACIDE, ELLES GENERAIENT OU EMPECHERAIENT L'ETABLISSEMENT DE LIAISONS ENTRE LES PROTEINES, ALORS QUE DANS LE CAS D'UNE COAGULATION PAR LA PRESURE, ELLES FAVORISERAIENT LES INTERACTIONS DE TYPE ELECTROSTATIQUES.
Author: de la Guardia Publisher: John Wiley & Sons ISBN: 111865434X Category : Technology & Engineering Languages : en Pages : 792
Book Description
Mineral elements are found in foods and drink of all differenttypes, from drinking water through to mothers’ milk. Thesearch for mineral elements has shown that many trace andultratrace-level elements presented in food are required for ahealthy life. By identifying and analysing these elements, it ispossible to evaluate them for their specific health-givingproperties, and conversely, to isolate their less desirableproperties with a view to reducing or removing them altogether fromsome foods. The analysis of mineral elements requires a number ofdifferent techniques – some methods may be suitable for onefood type yet completely unsuited to another. The Handbook of Mineral Elements in Food is the firstbook to bring together the analytical techniques, the regulatoryand legislative framework, and the widest possible range of foodtypes into one comprehensive handbook for food scientists andtechnologists. Much of the book is based on the authors’ owndata, most of which is previously unpublished, making theHandbook of Mineral Elements in Food a vital andup-to-the-minute reference for food scientists in industry andacademia alike. Analytical chemists, nutritionists and food policymakers will also find it an invaluable resource. Showcasing contributions from international researchers, andconstituting a major resource for our future understanding of thetopic, the Handbook of Mineral Elements in Food is anessential reference and should be found wherever food science andtechnology are researched and taught.
Author: P. F. Fox Publisher: Springer ISBN: 3319148923 Category : Technology & Engineering Languages : en Pages : 598
Book Description
This book is the most comprehensive introductory text on the chemistry and biochemistry of milk. It provides a comprehensive description of the principal constituents of milk (water, lipids, proteins, lactose, salts, vitamins, indigenous enzymes) and of the chemical aspects of cheese and fermented milks and of various dairy processing operations. It also covers heat-induced changes in milk, the use of exogenous enzymes in dairy processing, principal physical properties of milk, bioactive compounds in milk and comparison of milk of different species. This book is designed to meet the needs of senior students and dairy scientists in general.
Author: Pieter Walstra Publisher: Wiley-Interscience ISBN: Category : Science Languages : en Pages : 500
Book Description
"Milk and products made from it affect the lives of a large proportion of the world’s population. Many dairy products are consumed at times and in places far removed from the point at which the milk was produced. This is made possible by the chemical and physical treatments and fractionations applied to milk by modern technology. These treatments are designed to preserve the nutritional value of the milk constituents in the form of palatable products. As food technology in general becomes more advanced and more sophisticated, there is less need for specific commodity technology; on the other hand, there is more need for specific knowledge of raw materials and the effects of various processing treatments on them." —From the Preface to Dairy Chemistry and Physics
Author: Nagendra P. Shah Publisher: Academic Press ISBN: 0128052724 Category : Medical Languages : en Pages : 572
Book Description
Yogurt in Health and Disease Prevention examines the mechanisms by which yogurt, an important source of micro- and macronutrients, impacts human nutrition, overall health, and disease. Topics covered include yogurt consumption’s impact on overall diet quality, allergic disorders, gastrointestinal tract health, bone health, metabolic syndrome, diabetes, obesity, weight control, metabolism, age-related disorders, and cardiovascular health. Modifications to yogurt are also covered in scientific detail, including altering the protein to carbohydrate ratios, adding n-3 fatty acids, phytochemical enhancements, adding whole grains, and supplementing with various micronutrients. Prebiotic, probiotic, and synbiotic yogurt component are also covered to give the reader a comprehensive understanding of the various impacts yogurt and related products can have on human health. Health coverage encompasses nutrition, gastroenterology, endocrinology, immunology, and cardiology Examines novel and unusual yogurts as well as popular and common varieties Covers effects on diet, obesity, and weight control Outlines common additives to yogurts and their respective effects Reviews prebiotics, probiotics, and symbiotic yogurts Includes practical information on how yogurt may be modified to improve its nutritive value
Author: Christian Kazner Publisher: IWA Publishing ISBN: 1843392755 Category : Science Languages : en Pages : 481
Book Description
The best papers from the three-day conference on Safe Drinking Water from Source to Tap June 2009 in Maastricht are published in this book covering the themes of challenges of the water sector and adaptive strategies, treatment, distribution, risk assessment and risk management, sensors and monitoring, small scale systems, simulation, alternative water supply & sources, consumer involvement, and future drinking water. Worldwide, the water supply sector is facing tremendous challenges. Every new emerging contaminants and pathogens and aging infrastructures that are vulnerable for deliberate contamination pose a threat to the quality of water supplies. Shortage of good quality and readily treatable resources is increasing due to global warming, urbanisation and pollution from agriculture and industry. Regulators and consumers are becoming more demanding. Techneau - the largest European project on drinking water - addresses these challenges by developing adaptive supply system options and new and improved treatment and monitoring technologies. Future system options to be studied are flexible, small scale and multi-source supplies, utilising non conventional resources like brackish ground water, treated wastewater and urban groundwater.
Author: Fatih Yildiz Publisher: CRC Press ISBN: 1420082086 Category : Medical Languages : en Pages : 454
Book Description
While the science of yogurt is nearly as old as the origin of mankind, there have been rapid changes in yogurt development since the turn of the 19th century, fueled by continuing developments in biological sciences. Development and Manufacture of Yogurt and Other Functional Dairy Products presents a comprehensive review of all aspects of yogurt an
Author: Ramesh C. Chandan Publisher: John Wiley & Sons ISBN: 0470276533 Category : Technology & Engineering Languages : en Pages : 376
Book Description
Melding the hands-on experience of producing yogurt and fermented milks over four decades with the latest in scientific research in the dairy industry, editor Chandan and his associate editors have assembled experts worldwide to write Manufacturing Yogurt and Fermented Milks. This one-of-a-kind resource gives a complete description of the manufacturing stages of yogurt and fermented milks from the receipt of raw materials to the packaging of the products. Information is conveniently grouped under four categories: · Basic background—History and consumption trends, milk composition characteristics, dairy processing principles, regulatory requirements, laboratory analysis, starter cultures, packaging, and more · Yogurt manufacture—Fruit preparations and flavoring materials, ingredients, processing principles, manufacture of various yogurt types, plant cleaning and sanitizing, quality assurance, and sensory analysis · Manufacture of fermented milks—Procedure, packaging and other details for more than ten different types of products · Health benefits—Functional foods, probiotics, disease prevention, and the health attributes of yogurt and fermented milks All manufacturing processes are supported by sound scientific, technological, and engineering principles. Manufacturing Yogurt and Fermented Milks is designed for professionals in the dairy and food industry as well as for upper level undergraduate and graduate students majoring in Food Science, Dairy Technology and related fields. Industry professionals, professors, and students engaged in research in dairy/ food science will find the book’s contemporary information and experience-based applications invaluable.
Author: Sylvie Gévaudan
Author: Sylvie Gévaudan
Author: de la Guardia
Author: P. F. Fox
Author: Pieter Walstra
Author: 
Author: Nagendra P. Shah
Author: Christian Kazner
Author: Fatih Yildiz
Author: Ramesh C. Chandan
Author: