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Studies on whey protein fractions / Enas Ali Mohamed Eid Baker ; Supervised Monier Mahmoud Elabd , Fatma Mohamed Salama , Mostafa Abdelmoneam Zedan

By: Contributor(s): Material type: TextTextLanguage: English Publication details: Cairo : Enas Ali Mohamed Eid Baker , 2017Description: 105 P. : charts ; 25cmOther title:
  • دراسات على شقوق بروتينات الشرش [Added title page title]
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  • Issued also as CD
Dissertation note: Thesis (Ph.D.) - Cairo University - Faculty of Agriculture - Department of Dairy Summary: The present investigation was carried out to study some important functional properties of whey protein concentrate (WPC), Ý-lacto globulin (Ý-lg) and Ü-lactalbumin (Ü-la) such as foaming, emulsifying, water absorption capacity and oil absorption capacity. These properties are those physico-chemical characteristics which affect their behavior in food so they are very important during process and production of most commercial food products. Whey protein concentrate (WPC), Ý-lactoglobulin (Ý-lg) and Ü -lactalbumin (Ü -la) were used as as foaming and emulsifying agent in manufacturing Ice milk by partial replacing of the skimmed milk powder(SMP) .While 2% of SMP, WPC, Ý-lg and Ü-la were added individually in manufacture of whipped cream. The effect of these fractions on the resultent products
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Thesis Thesis قاعة الرسائل الجامعية - الدور الاول المكتبة المركزبة الجديدة - جامعة القاهرة Cai01.07.07.Ph.D.2017.En.S (Browse shelf(Opens below)) Not for loan 01010110075231000
CD - Rom CD - Rom مخـــزن الرســائل الجـــامعية - البدروم المكتبة المركزبة الجديدة - جامعة القاهرة Cai01.07.07.Ph.D.2017.En.S (Browse shelf(Opens below)) 75231.CD Not for loan 01020110075231000

Thesis (Ph.D.) - Cairo University - Faculty of Agriculture - Department of Dairy

The present investigation was carried out to study some important functional properties of whey protein concentrate (WPC), Ý-lacto globulin (Ý-lg) and Ü-lactalbumin (Ü-la) such as foaming, emulsifying, water absorption capacity and oil absorption capacity. These properties are those physico-chemical characteristics which affect their behavior in food so they are very important during process and production of most commercial food products. Whey protein concentrate (WPC), Ý-lactoglobulin (Ý-lg) and Ü -lactalbumin (Ü -la) were used as as foaming and emulsifying agent in manufacturing Ice milk by partial replacing of the skimmed milk powder(SMP) .While 2% of SMP, WPC, Ý-lg and Ü-la were added individually in manufacture of whipped cream. The effect of these fractions on the resultent products

Issued also as CD

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