Analysis of emulsifying stability of cheese and channa whey protein concentrates

被引：0
|
作者：
Padmavathi, T. K. [1 ]
Thangaraju, P. [1 ]
Subramanian, V. S. [1 ]
机构：
[1] Tamil Nadu Vet & Anim Sci Univ, Madras Vet Coll, Dept Dairy Sci, Madras 600007, Tamil Nadu, India
来源：
INDIAN VETERINARY JOURNAL | 2007年 / 84卷 / 11期
关键词：
D O I：
暂无
中图分类号：
S85 [动物医学（兽医学）];
学科分类号：
0906 ;
摘要：
Among the whey products, the whey protein concentrate is considered as potential nutritional and functional food ingredients. (Morr and Foegeding, 1990). Cheese whey protein concentrate is mostly used in food industry (Jindal and Grandison, 1994) Channa whey goes unutilised as waste. The present study was undertaken to compare the emulsifying stability of channa and cheese whey protein concentrate.
引用
收藏
页码：1210 / 1211
页数：2
相关论文
共 50 条
  • [1] EMULSIFYING PROPERTIES OF WHEY-PROTEIN CONCENTRATES IN A MODEL SYSTEM
    HAYES, JF
    STRANAGHAN, B
    DUNKERLEY, JA
    NEW ZEALAND JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY, 1979, 14 (02): : 195 - 196
  • [2] A COMPARISON OF THE EMULSIFYING AND WHIPPING CHARACTERISTICS OF WHEY-PROTEIN CONCENTRATES
    PELTONEN, R
    MANGINO, ME
    HARPER, WJ
    JOURNAL OF DAIRY SCIENCE, 1980, 63 : 49 - 49
  • [3] EMULSIFYING PROPERTIES OF WHEY-PROTEIN CONCENTRATES IN A MODEL SYSTEM
    HAYES, JF
    STRANAGHAN, B
    DUNKERLEY, JA
    NEW ZEALAND JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY, 1979, 14 (03): : 259 - 264
  • [4] STUDIES ON ULTRAFILTRATION OF CHEESE WHEY FOR THE MANUFACTURE OF WHEY-PROTEIN CONCENTRATES
    GUPTA, VK
    REUTER, H
    KIELER MILCHWIRTSCHAFTLICHE FORSCHUNGSBERICHTE, 1987, 39 (01): : 39 - 50
  • [5] Analysis of channa whey protein concentrate
    Padmavathi, T. K.
    Thangaraju, P.
    Subramanian, V. S.
    INDIAN VETERINARY JOURNAL, 2007, 84 (07): : 755 - 757
  • [6] Foaming and emulsifying properties of whey protein concentrates as affected by lipid composition
    Vaghela, MN
    Kilara, A
    JOURNAL OF FOOD SCIENCE, 1996, 61 (02) : 275 - 280
  • [7] Texture profile in processed cheese: influence of the use of milk protein concentrates and whey protein concentrates
    de Souza, Alisson Borges
    Goncalves Costa Junior, Luiz Carlos
    Perrone, Italo Tuler
    Stephani, Rodrigo
    Almeida, Debora de Freitas
    JOURNAL OF CANDIDO TOSTES DAIRY INSTITUTE, 2014, 69 (03): : 181 - 192
  • [8] PROCESSED CHEESE FOODS WITH ADDED WHEY-PROTEIN CONCENTRATES
    GUPTA, VK
    REUTER, H
    LAIT, 1992, 72 (02): : 201 - 212
  • [9] NUTRITIONAL PROPERTIES OF SUCCINYLATED CHEESE WHEY-PROTEIN CONCENTRATES
    SIU, M
    THOMPSON, LU
    CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1981, 14 (03): : 172 - 172
  • [10] Impact of storage conditions on solubility, heat stability and emulsifying properties of selected spray dried whey protein concentrates
    Nishanthi, Manjula
    Chandrapala, Jayani
    Vasiljevic, Todor
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2018, 92 : 16 - 21
12345