Inicio > Matemáticas y ciencia > Ciencia: cuestiones generales > Studio delle proprietà gelificanti delle frazioni proteiche del siero di latte
Studio delle proprietà gelificanti delle frazioni proteiche del siero di latte

Studio delle proprietà gelificanti delle frazioni proteiche del siero di latte

Christin Rauch

73,26 €
IVA incluido
Disponible
Editorial:
KS OmniScriptum Publishing
Año de edición:
2026
Materia
Ciencia: cuestiones generales
ISBN:
9786209712241
73,26 €
IVA incluido
Disponible

Selecciona una librería:

  • Librería Samer Atenea
  • Kálamo Books
  • Librería Elías (Asturias)
  • Librería Kolima (Madrid)
  • Librería Proteo (Málaga)
Sobre IBD

Dalle frazioni proteiche del siero di latte (α-lattalbumina, β-lattoglobulina e la miscela nativa di entrambe in un rapporto β-Lg:α-La di 70:20 nel WPI) sono stati preparati gel con soluzioni proteiche al 10% dopo riscaldamento a 90 °C in un sistema non sottoposto a taglio. Variando la concentrazione di calcio da 1:15, 1:24, 1:33, 1:42, 1:51, 1:60 e modificando il valore del pH da 4,6 a 6,7, i gel prodotti nel sistema non sottoposto a taglio sono stati analizzati per verificarne le proprietà gelificanti, la consistenza e la sineresi.

Artículos relacionados

  • Cases on Research-Based Teaching Methods in Science Education
    Eugene de Silva
    While the great scientists of the past recognized a need for a multidisciplinary approach, today’s schools often treat math and science as subjects separate from the rest. This not only creates a disinterest among students, but also a potential learning gap once students reach college and then graduate into the workforce. Cases on Research-Based Teaching Methods in Science Educ...
  • Enhancing Qualitative and Mixed Methods Research with Technology
    Shalin Hai-Jew
    In light of the expensive nature of quantitative research, such as experiments, researchers must seek other methods of understanding the world around them. As such, new qualitative methods are gaining ground in the modern research community. Enhancing Qualitative and Mixed Methods Research with Technology explores the integration of new digital tools into the research process. ...
  • Emerging Research on Bioinspired Materials Engineering
    Mohamed Bououdina
    Bioinspired materials can be defined as the organic or inorganic materials that mimic naturally occurring substances. With applications in a number of fields such as biomedical, chemical, mechanical, and civil engineering, research on the development of biologically-inspired materials is essential to further advancement. Emerging Research on Bioinspired Materials Engineering pr...
  • Contemporary Knowledge and Systems Science
    As branches of research and knowledge continue to expand, platforms for gathering and understanding new information become important aspects of organizational improvement. Contemporary Knowledge and Systems Science provides emerging research on the methods and applications of knowledge systems in social science, economics, and technological developments. While highlighting topi...
  • BOUQUET OF DYSON, A
    BERNSTEIN JEREMY / Jeremy Bernstein
    University of Texas at Austin My friendship with Freeman Dyson goes back over a half century. My first contact with him goes back to the late 1950s, when I was at the Institute for Advanced Study, and then evolved when I was a consultant at General Atomics in La Jolla, California. Freeman was then trying to design a space ship — the Orion — which would be propelled by atomic bo...
    Disponible

    33,35 €

  • CLOUDS ARE NOT SPHERES
    LESMOIR-GORDON NIGEL / NIGEL LESMOIR-GORDON
     The time is right, following Benoît Mandelbrot's death in 2010, to publish this landmark book about the life and work of this maverick math genius.This compact book celebrates the life and achievements of Benoît Mandelbrot with the ideas of fractals presented in a way that can be understood by the interested lay-person. Mathematics is largely avoided. Instead, Mandelbrot&#...

Otros libros del autor

  • Investigation of the gel-forming properties of whey protein fractions
    Christin Rauch
    Gels were prepared from 10% protein solutions of the whey protein fractions (α-lactalbumin, β-lactoglobulin, and the native mixture of both in a ratio of β-Lg:α-La of 70:20 in WPI) after heating to 90 °C in an un-sheared system. By varying the calcium concentration from 1:15, 1:24, 1:33, 1:42, 1:51, 1:60 and changing the pH value from 4.6 to 6.7, the gels produced in the un-she...
    Disponible

    73,20 €

  • Badanie właściwości żelujących frakcji białka serwatkowego
    Christin Rauch
    Z frakcji białka serwatkowego (α-laktoalbumina, β-laktoalbumina i naturalna mieszanka obu w stosunku β-Lg:α-La wynoszącym 70:20 w WPI) wytworzono żele z 10% roztworów białkowych po podgrzaniu do temperatury 90°C w systemie bez ścinania. Poprzez zmianę stężenia wapnia z 1:15, 1:24, 1:33, 1:42, 1:51, 1:60 i zmianę wartości pH z 4,6 do 6,7, żele wytworzone w systemie bez ścinania ...
    Disponible

    73,20 €

  • Investigação das propriedades de formação de gel das frações de proteína de soro de leite
    Christin Rauch
    A partir das frações de proteína do soro de leite (α-lactalbumina, β-lactoglobulina e a mistura nativa de ambas na proporção β-Lg:α-La de 70:20 no WPI), foram produzidos géis a partir de soluções de proteína a 10 % após aquecimento a 90 °C num sistema não cisalhado. Através da variação da concentração de cálcio de 1:15, 1:24, 1:33, 1:42, 1:51, 1:60 e da alteração do valor do pH...
    Disponible

    73,20 €