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	Provedor de dados Organic Eprints (2) Autor Hammershøj, M. (2) Hougaard, A.B. (2) Ipsen, R.H. (2) Poulsen, O. (2) Vestergaard, J.S. (2) Palavra-chave Food quality and human health Processing (2) Food security (2) Packaging and transportation (2) Tipo do documento Journal paper (2) Ano 2010 (1) 2009 (1) País Germany (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Instant infusion pasteurisation of bovine milk. II. Effects on indigenous milk enzymes activity and whey protein denaturation Organic Eprints Hammershøj, M.; Hougaard, A.B.; Vestergaard, J.S.; Poulsen, O.; Ipsen, R.H.. Direct heat treatment of two milk types, skimmed and non-standardised, was performed by instant steam infusion and compared with indirect heating. Infusion conditions were temperatures of 72-120°C combined with holding times of 100-700 ms, and indirect heat conditions were 72°C/15s and 85°C/30 s. The activity of indigenous enzymes; alkaline phosphatase, lactoperoxidase, xanthine oxidase and -glutamyl transpeptidase was evaluated. Mainly the infusion temperature was determinant for inactivation. Whey protein denaturation represented by -lactoglobulin increased significantly with infusion temperature. The non-standardised milk had a higher denaturation rate than skimmed milk. The effect of instant infusion on pH and milk fat globule size in relation to... Tipo: Journal paper Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation. Ano: 2009 URL: http://orgprints.org/16581/1/16581.doc Instant infusion pasteurisation of bovine milk. II. Effects on indigenous milk enzymes activity and whey protein denaturation Organic Eprints Hammershøj, M.; Hougaard, A.B.; Vestergaard, J.S.; Poulsen, O.; Ipsen, R.H.. Direct heat treatment of two milk types, skimmed and non-standardised, was performed by instant steam infusion and compared with indirect heating. Infusion conditions were temperatures of 72-120°C combined with holding times of 100-700 ms, and indirect heat conditions were 72°C/15s and 85°C/30 s. The activity of indigenous enzymes; alkaline phosphatase, lactoperoxidase, xanthine oxidase and -glutamyl transpeptidase was evaluated. Mainly the infusion temperature was determinant for inactivation. Whey protein denaturation represented by -lactoglobulin increased significantly with infusion temperature. The non-standardised milk had a higher denaturation rate than skimmed milk. The effect of instant infusion on pH and milk fat globule size in relation to... Tipo: Journal paper Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation. Ano: 2010 URL: http://orgprints.org/17068/1/17068.pdf Registros recuperados: 2 Primeira ... 1 ... Última

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