Skim yoghurt with microbial transglutaminase: evaluation of consumer acceptance

evaluation of fat atrophy in patients with dermis fat graft of orbit by ct-scan

چکیده ندارد.

Characterization of microbial transglutaminase

A “ready-to-use” preparation for the production of frankfurter type sausage („Activa WM“, AJINOMOTO Europe Sales GmbH, Hamburg) was used for the studies. Protein was determined by a modified method according to Bradford [1]. Results were calculated using the absorbance quotient of A590nm and A450nm. SDS polyacrylamide gel electrophoresis (SDS-PAGE) was carried out according to Laemmli [2] on a ...

Consumer acceptance

The development of genetically modified (GM) food has been a matter of considerable interest and worldwide public controversy. As a result ‘uncertainties’, ‘risks’ and ‘benefits’ that such new technologies portray to the food industry and consumers have been widely disseminated. However, there is limited understanding of what lies behind “demand side effects” to the introduction of these ‘poten...

Effects of High-Pressure, Microbial Transglutaminase and Glucono-δ-Lactone on the Aggregation Properties of Skim Milk

The object in this study is to investigate the effects of high pressure and freezing processes on the curdling of skim milk depending on the presence of transglutaminase (TGase) and glucono-δ-lactone (GdL). Skim milk was treated with atmospheric freezing (AF), high pressure (HP), pressure-shift freezing (PSF) and high pressure sub-zero temperature (HPST) processing conditions. After freezing an...

Impact of sensory differences on consumer acceptability of Yoghurt 6 and Yoghurt - like Products