LIVIVO - The Search Portal for Life Sciences

zur deutschen Oberfläche wechseln
Back to previous search Search history
Advanced search

Your last searches

  1. AU="Narwal, Vikrant"
  2. AU="Minamoto, Toshinari"

Search results

Result 1 - 7 of total 7

Search options

  1. Article: Effect of quality of milk on physico-chemical characteristics of buffalo milk concentrate (khoa) during storage

    Choudhary, Sonika / Arora, Sumit / Kumari, Anuradha / Narwal, Vikrant / Singh, A. K

    Journal of food science and technology. 2019 Mar., v. 56, no. 3

    2019  

    Abstract: The present work was conducted to evaluate the quality of milk (fresh/acidic/neutralized) on the physico-chemical, textural and fatty acid profile of khoa prepared from buffalo milk and stored in poly-alu-poly laminates for 30 °C/7 days and 5 °C/21 days, ...

    Abstract The present work was conducted to evaluate the quality of milk (fresh/acidic/neutralized) on the physico-chemical, textural and fatty acid profile of khoa prepared from buffalo milk and stored in poly-alu-poly laminates for 30 °C/7 days and 5 °C/21 days, respectively. The degree of deterioration of common quality parameters was rapid during storage at 30 °C as compared to storage at 5 °C. Khoa stored at 30 °C showed greater variation in various physico-chemical and textural parameters as compared to khoa stored at 5 °C. Acidity, ash, tyrosine value, furosine, HMF, FFA, peroxide value, TBA value, butyric acid and stearic acid showed an increasing trend whereas, decrease in pH and oleic acid was observed as storage period progressed. Noticeable changes were observed in textural attributes of khoa during storage. However, the SDS–PAGE pattern of caseins from different types of khoa showed almost negligible deviation during storage.
    Keywords acidity ; buffalo milk ; butyric acid ; casein ; fatty acid composition ; hydroxymethylfurfural ; milk quality ; oleic acid ; pH ; peroxide value ; polyacrylamide gel electrophoresis ; stearic acid ; storage temperature ; storage time ; tyrosine
    Language English
    Dates of publication 2019-03
    Size p. 1302-1315.
    Publishing place Springer India
    Document type Article
    ZDB-ID 242498-8
    ISSN 0975-8402 ; 0022-1155
    ISSN (online) 0975-8402
    ISSN 0022-1155
    DOI 10.1007/s13197-019-03601-3
    Database NAL-Catalogue (AGRICOLA)

    Full text online

    More links

    Kategorien

    In stock of ZB MED Bonn / Germany

    Z 2636: Show issues

    Order via subito

    This service is chargeable due to the Delivery terms set by subito. Orders including an article and supplementary material will be classified as separate orders. In these cases, fees will be demanded for each order.

    Inter-library loan at ZB MED

    Your chosen title can be delivered directly to ZB MED Cologne location if you are registered as a user at ZB MED Cologne.

  2. Article: Effect of type and quality of milk on heat induced protein-protein interactions in

    Choudhary, Sonika / Arora, Sumit / Kumari, Anuradha / Narwal, Vikrant / Sharma, Vivek

    Journal of food science and technology

    2018  Volume 55, Issue 10, Page(s) 4321–4329

    Abstract: The present study was carried out to evaluate the effect of developed acidity and subsequent neutralization of milk (cow/buffalo) on heat induced protein-protein interactions occurring at various stages ... ...

    Abstract The present study was carried out to evaluate the effect of developed acidity and subsequent neutralization of milk (cow/buffalo) on heat induced protein-protein interactions occurring at various stages during
    Language English
    Publishing date 2018-08-24
    Publishing country India
    Document type Journal Article
    ZDB-ID 242498-8
    ISSN 0975-8402 ; 0022-1155
    ISSN (online) 0975-8402
    ISSN 0022-1155
    DOI 10.1007/s13197-018-3380-y
    Database MEDical Literature Analysis and Retrieval System OnLINE

    Full text online

    More links

    Kategorien

    In stock of ZB MED Bonn / Germany

    Z 2636: Show issues

    Order via subito

    This service is chargeable due to the Delivery terms set by subito. Orders including an article and supplementary material will be classified as separate orders. In these cases, fees will be demanded for each order.

    Inter-library loan at ZB MED

    Your chosen title can be delivered directly to ZB MED Cologne location if you are registered as a user at ZB MED Cologne.

  3. Article: Effect of quality of milk on physico-chemical characteristics of buffalo milk concentrate (

    Choudhary, Sonika / Arora, Sumit / Kumari, Anuradha / Narwal, Vikrant / Singh, A K

    Journal of food science and technology

    2019  Volume 56, Issue 3, Page(s) 1302–1315

    Abstract: The present work was conducted to evaluate the quality of milk (fresh/acidic/neutralized) on the physico-chemical, textural and fatty acid profile ... ...

    Abstract The present work was conducted to evaluate the quality of milk (fresh/acidic/neutralized) on the physico-chemical, textural and fatty acid profile of
    Language English
    Publishing date 2019-01-28
    Publishing country India
    Document type Journal Article
    ZDB-ID 242498-8
    ISSN 0975-8402 ; 0022-1155
    ISSN (online) 0975-8402
    ISSN 0022-1155
    DOI 10.1007/s13197-019-03601-3
    Database MEDical Literature Analysis and Retrieval System OnLINE

    Full text online

    More links

    Kategorien

    In stock of ZB MED Bonn / Germany

    Z 2636: Show issues

    Order via subito

    This service is chargeable due to the Delivery terms set by subito. Orders including an article and supplementary material will be classified as separate orders. In these cases, fees will be demanded for each order.

    Inter-library loan at ZB MED

    Your chosen title can be delivered directly to ZB MED Cologne location if you are registered as a user at ZB MED Cologne.

  4. Article: Effect of type and quality of milk on heat induced protein–protein interactions in khoa

    Choudhary, Sonika / Arora, Sumit / Kumari, Anuradha / Narwal, Vikrant / Sharma, Vivek

    Journal of food science and technology. 2018 Oct., v. 55, no. 10

    2018  

    Abstract: The present study was carried out to evaluate the effect of developed acidity and subsequent neutralization of milk (cow/buffalo) on heat induced protein–protein interactions occurring at various stages during khoa preparation. Protein–protein ... ...

    Abstract The present study was carried out to evaluate the effect of developed acidity and subsequent neutralization of milk (cow/buffalo) on heat induced protein–protein interactions occurring at various stages during khoa preparation. Protein–protein interactions were studied in terms of surface hydrophobicity (Fmax), sulfhydryl (–SH) group and SDS PAGE. As milk progressed to boiling stage, increase in Fmax and decrease in –SH content was observed. Khoa prepared from cow milk had comparatively higher values for Fmax and lower values for –SH group. Fmax was observed to be highest in acidic samples followed by neutralized and fresh samples. While considering –SH group, maximum values were observed in neutralized samples followed by acidic and fresh samples of both milk and khoa. However, no visible difference was observed in SDS PAGE patterns of casein fractions isolated from different types of samples. The bands of β-lg and α-la did not resolve clearly in the khoa samples due to high heat treatment involved in its preparation, indicating intense denaturation of whey proteins especially in neutralized samples where an alkaline medium resulted in strong binding between casein and whey proteins. The quality of milk also resulted in altered heat induced protein–protein interactions in khoa.
    Keywords acidity ; boiling ; buffaloes ; casein ; cows ; denaturation ; heat ; hydrophobicity ; lactalbumin ; milk ; milk quality ; neutralization ; polyacrylamide gel electrophoresis ; protein-protein interactions ; whey protein
    Language English
    Dates of publication 2018-10
    Size p. 4321-4329.
    Publishing place Springer India
    Document type Article
    ZDB-ID 242498-8
    ISSN 0975-8402 ; 0022-1155
    ISSN (online) 0975-8402
    ISSN 0022-1155
    DOI 10.1007/s13197-018-3380-y
    Database NAL-Catalogue (AGRICOLA)

    Full text online

    More links

    Kategorien

    In stock of ZB MED Bonn / Germany

    Z 2636: Show issues

    Order via subito

    This service is chargeable due to the Delivery terms set by subito. Orders including an article and supplementary material will be classified as separate orders. In these cases, fees will be demanded for each order.

    Inter-library loan at ZB MED

    Your chosen title can be delivered directly to ZB MED Cologne location if you are registered as a user at ZB MED Cologne.

  5. Article: Applicability of protein estimation methods for assaying glycomacropeptide

    Narwal, Vikrant / Bimlesh Mann / Neelima Sharma / Rajan Sharma / Yudhishthir S Rajput

    International journal of dairy technology. 2018 May, v. 71, no. 2

    2018  

    Abstract: Glycomacropeptide (GMP) is a nutraceutical additive, which is released during cheese preparation. In this study, the protein content in a laboratory GMP preparation and two commercial GMP samples, which was estimated by the Bradford, biuret, Lowry and ... ...

    Abstract Glycomacropeptide (GMP) is a nutraceutical additive, which is released during cheese preparation. In this study, the protein content in a laboratory GMP preparation and two commercial GMP samples, which was estimated by the Bradford, biuret, Lowry and bicinchoninic acid (BCA) assays, were compared using the Kjeldahl method. There were apparent differences in the values of estimated proteins using the different methods. An absence of dose response in the Bradford method and a low dose response using the Lowry method indicated the unsuitability of both these methods. Absorbance in the biuret and BCA methods linearly increased with increasing GMP content. The BCA method was the most sensitive of these methods.
    Keywords absorbance ; assays ; biuret ; cheeses ; dose response ; functional foods ; glycopeptides ; Kjeldahl method ; protein content ; proteins
    Language English
    Dates of publication 2018-05
    Size p. 539-543.
    Publishing place John Wiley & Sons, Ltd
    Document type Article
    Note JOURNAL ARTICLE
    ZDB-ID 1363788-5
    ISSN 1364-727X
    ISSN 1364-727X
    DOI 10.1111/1471-0307.12452
    Database NAL-Catalogue (AGRICOLA)

    Full text online

    More links

    Kategorien

    In stock of ZB MED Bonn / Germany

    Z 3092: Show issues

    Order via subito

    This service is chargeable due to the Delivery terms set by subito. Orders including an article and supplementary material will be classified as separate orders. In these cases, fees will be demanded for each order.

    Inter-library loan at ZB MED

    Your chosen title can be delivered directly to ZB MED Cologne location if you are registered as a user at ZB MED Cologne.

  6. Article: Effect of quality of milk on maillard reaction and protein oxidation during preparation of cow and buffalo milk

    Choudhary, Sonika / Arora, Sumit / Kumari, Anuradha / Narwal, Vikrant / Sharma, Vivek

    Journal of food science and technology

    2017  Volume 54, Issue 9, Page(s) 2737–2745

    Abstract: The browning indicators (Lactulose, HMF and Furosine) and protein bound carbonyls were used to assess the effect of developed acidity and subsequent neutralization of milk at various stages ... ...

    Abstract The browning indicators (Lactulose, HMF and Furosine) and protein bound carbonyls were used to assess the effect of developed acidity and subsequent neutralization of milk at various stages of
    Language English
    Publishing date 2017-05-23
    Publishing country India
    Document type Journal Article
    ZDB-ID 242498-8
    ISSN 0975-8402 ; 0022-1155
    ISSN (online) 0975-8402
    ISSN 0022-1155
    DOI 10.1007/s13197-017-2710-9
    Database MEDical Literature Analysis and Retrieval System OnLINE

    Full text online

    More links

    Kategorien

    In stock of ZB MED Bonn / Germany

    Z 2636: Show issues

    Order via subito

    This service is chargeable due to the Delivery terms set by subito. Orders including an article and supplementary material will be classified as separate orders. In these cases, fees will be demanded for each order.

    Inter-library loan at ZB MED

    Your chosen title can be delivered directly to ZB MED Cologne location if you are registered as a user at ZB MED Cologne.

  7. Article: Effect of developed acidity and neutralization of milk on sensory, microstructural and textural changes in

    Choudhary, Sonika / Arora, Sumit / Kumari, Anuradha / Narwal, Vikrant / Tomar, S K / Singh, A K

    Journal of food science and technology

    2017  Volume 54, Issue 2, Page(s) 349–358

    Abstract: ... ...

    Abstract Khoa
    Language English
    Publishing date 2017-01-09
    Publishing country India
    Document type Journal Article
    ZDB-ID 242498-8
    ISSN 0975-8402 ; 0022-1155
    ISSN (online) 0975-8402
    ISSN 0022-1155
    DOI 10.1007/s13197-016-2468-5
    Database MEDical Literature Analysis and Retrieval System OnLINE

    Full text online

    More links

    Kategorien

    In stock of ZB MED Bonn / Germany

    Z 2636: Show issues

    Order via subito

    This service is chargeable due to the Delivery terms set by subito. Orders including an article and supplementary material will be classified as separate orders. In these cases, fees will be demanded for each order.

    Inter-library loan at ZB MED

    Your chosen title can be delivered directly to ZB MED Cologne location if you are registered as a user at ZB MED Cologne.

To top