نتایج جستجو برای: uf cheese
تعداد نتایج: 11678 فیلتر نتایج به سال:
About 9.13 billion pounds of cheese is produced in the US every year, of which 34% is Cheddar cheese (NASS, 2007). Cheddar cheese composition and flavor quality, which influence the consumer acceptance, price and food processing application, develop during the ripening process. Cheese ripening or maturation is a slow process (2-24 months) characterized by series of complex physical, chemical, a...
The hemodynamic effects of dopamine were studied in 62 patients with clinical shock. In 36 patients with infection dopamine increased mean arterial pressure (MAP) 30%, and cardiac output (CO) 37%. Urine flow (UF) increased from 0.5 ml/min to 1.6 ml/min. Norepinephrine (NE) in 26 patients resulted in a higher MAP, lower CO, and similar UF. Isoproterenol (Isp) in 19 patients resulted in a lower M...
this formula defines a Schwartz function, and hence the solution u = uf ∈ S also, and the mapping f 7→ uf is continuous in the sense that if fn is a sequence of Schwartz functions such that ‖fn − f‖α,β → 0 for every Schwartz semi-norm ‖ · ‖α,β , then also ‖un − u‖α,β → 0 for every Schwartz semi-norm, where un = ufn , u = uf . In fact the formula above extends to define a distributional solution...
BACKGROUND Numerous studies have demonstrated that in vitro controlled enzymatic hydrolysis of fish and shellfish proteins leads to bioactive peptides. Ultrafiltration (UF) and/or nanofiltration (NF) can be used to refine hydrolysates and also to fractionate them in order to obtain a peptide population enriched in selected sizes. This study was designed to highlight the impact of controlled UF ...
BACKGROUND Strategies employed by parasites to establish infections are poorly understood. The host-parasite interface is maintained through a molecular dialog that, among other roles, protects parasites from host immune responses. Parasite excretory/secretory products (ESP) play major roles in this process. Understanding the biology of protein secretion by parasites and their associated functi...
The objective of this research was to study the relationship between properties of base and process cheese food. Full fat Cheddar cheese was made with exopolysaccharides (EPS)-producing or nonproducing cultures. Process cheese food was made from 2 day or 1 month old EPS-positive and negative base Cheddar cheese. The EPS-positive base Cheddar cheese contained 2% higher moisture and 1.5% lower fa...
background and objectives: the effect of the different proteins and polysaccharides on the characteristics of low-fat cheese has been a topic of recent study. the release of aromatic compounds from the cheese is affected by the addition of texture improvers. the present study investigated the addition of polysaccharides and proteins on the hardness, microstructure and ester release of low-fat b...
Urea formaldehyde resins were formulated with vatiables of three reaction pHs (1.0, 4.8, and 8.0 5.0) and three catalysts (sodium hydroxide, sodium hydroxide/ammonium mix, and triethanolamine) . The resins were prepared by placing all formaldehyde and water in reaction kettle and pH was adjusted with sulfnric acid and sodium hydroxide, respectively. Urea was added in 1.5 equal parts at 1 minute...
Pulp (CP) and ultrafiltered (UF) cactus pear extracts were encapsulated with Capsul (C) by applying a central composite design (CP-C and UF-C systems) by spray-drying. To evaluate the effect of the extract, microparticles obtained under optimal conditions were characterised and stored at 60 °C. Betacyanin and betaxanthin encapsulation efficiency reached values above 98% for both systems studied...
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