Search for dissertations about: "Milk serum protein"
Showing result 1 - 5 of 20 swedish dissertations containing the words Milk serum protein.
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1. Effects of feeding term infants low energy low protein formula supplemented with bovine milk fat globule membranes
Abstract : Background Observational studies have shown that early nutrition influences short- and long-term health of infants. Formula-fed infants have higher protein and energy intakes and lower intakes of several biologically active components present in human milk. Some of these are present in the milk fat globule membrane (MFGM). READ MORE
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2. Functionality of Spray-Dried Whey Protein Powders - Surface Composition, Particle Morphology and Rehydration
Abstract : Whey protein powder functionality is expected to be closely linked to both structure and properties of the proteins. It is essential that whey protein powders are easily dispersed and dissolved in order to fulfil the specified nutrient content and the functionality in the final product. READ MORE
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3. Competitive Protein Adsorption during Spray-drying
Abstract : The aim of this thesis was to study competitive adsorption of milk proteins during spray-drying. For this purpose, a new surface sensitive method was developed which measures the quantitative amount of specific proteins at the powder surface. READ MORE
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4. Insulinogenic Effects of Milk- and Other Dietary Proteins, Mechanisms and metabolic implications
Abstract : The metabolic syndrome (type 2 diabetes, obesity, hypertension, atherosclerotic cardiovascular disease, dyslipidaemia, and hyperinsulinaemia), is increasing in prevalence world-wide. The progression of this syndrome proceeds through a step-wise deterioration of metabolic events where deterioration of insulin sensitivity appears to have a key role in a ?vicious circle? of hyperinsulinaemia/hyperglycaemia and insulin resistance. READ MORE
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5. Milk Membrane Lipids - Dispersions, Emulsions and Interactions with Proteins
Abstract : Milk is a dilute aqueous dispersion with a complex mixture of proteins, fat, carbohydrates, vitamins and minerals. Milk membrane lipids are a part of the milk fat globule membrane (MFGM), which covers the fat globules. During dairy processing membrane material is released and surface structure features are altered. READ MORE