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Chemical, Physical, and Sensory Characteristics of Mozzarella Cheese Fortified Using Protein-Chelated Iron or Ferric Chloride
Mozzarella cheese iron fortified pizza
2008/3/28
Mozzarella cheese containing 25 and 50 mg of iron/ kg of cheese was manufactured from milk that had been fortified with casein-chelated iron, whey protein-chelated iron, or FeCl3. Chemical, physical, ...
Yogurts (nonfat and low fat) were manufactured and fortified with 10, 20, and 40 mg of iron/kg of yogurt. Growth of starter culture bacteria and non-starter culture bacteria as well as lipid oxidation...
Hydrogen Peroxide Production and Oxidation of Ferrous Iron by Lactobacillus delbrueckii ssp. bulgaricus
iron hydrogen peroxide Lactobacillus delbrueckii ssp. bulgaricus
2008/3/25
Hydrogen peroxide was produced by Lactobacillus delbrueckii ssp. bulgaricus ATCC 11842 only in the presence of glucose at pH 6.5 and 5.0 in the presence of air. Production of H2O2 was minimal followin...
Preparation of Apolactoferrin with a Very Low Iron Saturation
lactoferrin apolactoferrin iron removal chelating resin
2008/3/23
Iron(III) removal from lactoferrin by an iron(III)-chelating resin with immobilized 3-hydroxy-2-methyl-4(1H)-pyridinone ligands was studied at physiological pH in the presence of citrate. The resin ha...
Iron Removal from Milk and Other Nutrient Media with a Chelating Resin
chelating resins iron removal milk wine
2008/3/22
A water-insoluble iron(III)-chelating resin was used to study iron removal from milk and other nutrient media. Seventy to 85% of the iron could be removed from wine and beer with the resin, which was ...