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The aim of this work was to evaluate in vitro the effect of replacing 0%, 50%, 75% or 100% of cereal-based concentrate in diets based on lucerne hay with feed blocks containing barley grain or 650 g · kg–1 fresh matter of greenhouse waste fruits (tomato, cucumber, or a 1:1 mixture of tomato and cucumber) on ruminal fermentation, methane production, and bacterial and methanogen population sizes. The...
Określono sposób poprawy wartości odżywczej koncentratów chleba bezglutenowego poprzez wzbogacanie ich w izolowane białka sojowe. Zakres pracy obejmował określenie wpływu dodatku izolowanych białek sojowych na właściwości fizykochemiczne i cechy sensoryczne pieczywa otrzymanego z koncentratów bezglutenowych. Otrzymane pieczywo porównano z pieczywem bezglutenowym dostępnym na rynku. Jako wzorzec zastosowano...
A computerized imaging system was used for monitoring the emulsion droplet size distribution. The emulsifying properties of β-lactoglobulin preparation were observed to be affected by the environmental factors (protein concentration, pH, ionic strength) that determine the structure of the protein molecule. Generally, the dvs value decreased with an increase in protein concentration and increased with...
The aim of the research was to study the effect of heating (72°C/15 s, 92°C/60 s) water solutions of milk protein concentrate (pH 7.1), obtained by ultrafiltration, on the enzymatic phase during chymosin activity at 32°C at pH 7.1, 6.6 and 6.0. It was found that heating at 72°C limited the number of peptides released at pH 7.1 by 33.3%, and heating at 92°C - by 25.0%. It was affected by differences...
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