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food science & technology (11) 11
hydrolysis (6) 6
milk (6) 6
enzymes (5) 5
food science (4) 4
analysis (3) 3
animals (3) 3
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permeate (2) 2
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[ sdv.aen ] life sciences [q-bio]/food and nutrition (1) 1
[ sdv.ida ] life sciences [q-bio]/food engineering (1) 1
acid-soluble whey proteins (1) 1
acid‐soluble whey proteins (1) 1
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anti-inflammatory agents - metabolism (1) 1
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International Journal of Food Science & Technology, ISSN 0950-5423, 07/2013, Volume 48, Issue 7, pp. 1396 - 1403
Summary The potential of β‐galactosidase (β‐GAL) and glucose isomerase (GLI) to enhance the sweetening power of lactose and to generate galactooligosaccharides... 
lactose conversion | whey | sweetening power | milk | yoghurt | galacto‐oligosaccharides | lactulose | Bi‐enzymatic | Yoghurt | Lactulose | Galacto-oligosaccharides | Lactose conversion | Bi-enzymatic | Whey | Milk | Sweetening power | GLUCOSE | FOOD SCIENCE & TECHNOLOGY | galacto-oligosaccharides | HYDROLYSIS | PERMEATE | Glucose metabolism | Enzymes | Lactose | Isomerization | Glucose | Dextrose | Beta | Syneresis
Journal Article
Food and Bioprocess Technology, ISSN 1935-5130, 11/2016, Volume 9, Issue 11, pp. 1924 - 1936
Journal Article
Journal of the Science of Food and Agriculture, ISSN 0022-5142, 02/2016, Volume 96, Issue 3, pp. 868 - 877
Journal Article
Journal of Food Processing and Preservation, ISSN 0145-8892, 03/2018, Volume 42, Issue 3, pp. e13543 - n/a
Beta‐lactoglobulin (β‐Lg) was fractionated from whey protein isolate after precipitation of α‐lactalbumin, bovine serum albumin, and immunoglobulins on pilot... 
FRACTIONS | FOOD SCIENCE & TECHNOLOGY | HYDROLYSIS | PILOT-SCALE PROCESSES | CASEIN | GELATION | CARBON-DIOXIDE | INTERFACIAL PROPERTIES | FUNCTIONAL-PROPERTIES | WHEY PROTEINS | Hydrolysis | Albumin | Milk proteins | Precipitation (Meteorology)
Journal Article
International Journal of Dairy Technology, ISSN 1364-727X, 05/2011, Volume 64, Issue 2, pp. 166 - 178
Thirty milk samples [high‐temperature short‐time (HTST) milk, extended shelf life (ESL) milk (directly heated, indirectly heated, microfiltered), ultra‐high... 
Drinking milk | Vitamin status | Sensory quality | Microbiological status | Head load evaluation | PERFORMANCE LIQUID-CHROMATOGRAPHY | WATER-SOLUBLE VITAMINS | ALKALINE-PHOSPHATASE | FOOD SCIENCE & TECHNOLOGY | LACTOPEROXIDASE | HEAT-TREATMENT | GOATS MILK | Surveys | Enzymes | Milk proteins | Production processes | Milk | Studies | Food preservation | Food science | Analysis | Dairy industry | UHT | Shelf life
Journal Article
Journal of the Science of Food and Agriculture, ISSN 0022-5142, 02/2016, Volume 96, Issue 3, p. 868
The aim of the present study was to generate and identify potential anti-inflammatory peptides from bovine [beta]-casein with enzyme preparations from cod and... 
Hydrolysis | Enzymes | Peptides | Casein | Anti-inflammatory drugs | Swine | Hogs | Cod | Food science
Journal Article
Journal of the Science of Food and Agriculture, ISSN 0022-5142, 02/2016, Volume 96, Issue 3, pp. 868 - 877
Journal Article
LWT - Food Science and Technology, ISSN 0023-6438, 03/2015, Volume 60, Issue 2, pp. 1068 - 1071
Galacto-oligosaccharides (GOS) were synthesised by enzymatic transgalactosylation in UF-skimmed milk permeate fortified with lactose (40% w/w) using... 
Galacto-oligosaccharide spectra | β-galactosidases | Glycosidic linkages | GOS-forming activity | LACTULOSE | FOOD SCIENCE & TECHNOLOGY | LACTOSE | beta-galactosidases | ASPERGILLUS-ORYZAE | GUS-forming activity
Journal Article
LWT - Food Science and Technology, ISSN 0023-6438, 03/2015, Volume 60, Issue 2, p. 1068
Galacto-oligosaccharides (GOS) were synthesised by enzymatic transgalactosylation in UF-skimmed milk permeate fortified with lactose (40% w/w) using... 
Hydrolysis | Enzymes | Lactose | Analysis
Journal Article
International Journal of Dairy Technology, ISSN 1364-727X, 11/2006, Volume 59, Issue 4, pp. 229 - 235
Extended shelf life (ESL) milk was processed with integrated microfiltration (pore size 1.4 µm). The germ‐enriched retentate was not used for the final whole... 
Microfiltration | Shelf life | ESL consumer milk | Furosine | Protein content | Acid‐soluble whey proteins | Acid-soluble whey proteins | furosine | microfiltration | protein content | ADENOSINE-DEAMINASE | EC 3.5.4.4 | shelf life | RETENTION | FOOD SCIENCE & TECHNOLOGY | HEAT-TREATMENT | acid-soluble whey proteins | PASTEURIZED MILK | Nutritional aspects | Usage | Milk
Journal Article
International Journal of Dairy Technology, ISSN 1364-727X, 11/2006, Volume 59, Issue 4, p. 229
Extended shelf life (ESL) milk was processed with integrated microfiltration. The germ-enriched retentate was not used for the final whole milk.... 
Studies | Proteins | Food preservation | Milk
Journal Article
Lait, ISSN 0023-7302, 2000, Volume 80, Issue 1, pp. 99 - 111
Till now, industrial fractionation and isolation processes for whey proteins have mainly been based on chemical process steps combined with membrane... 
α-lactalbumin | Membrane processes | Thermal treatment | membrane processes | MILK PROTEIN | thermal treatment | BETA-LACTOGLOBULIN | FOOD SCIENCE & TECHNOLOGY | alpha-lactalbumin
Journal Article
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