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Theses (PG)

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2006 - 200911
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Subject: Dairy Chemistry × End date: 2009 × Type: Thesis × Thesis Type: M.Sc ×
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Now showing 1 - 9 of 14
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    ThesisItemOpen Access
    EFFECT OF HYDROCOLLOIDS ON THE QUALITY CHARACTERISTICS OF SET YOGHURT INCORPORATED WITH TENDER COCONUT WATER - MILK BLENDS
    (Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2009) SWARNALATHA. G
    Yoghurt is a fermented milk product with a custard- like consistency which differentiates from other fermented milk products
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    ThesisItemOpen Access
    BIOCHEMICAL EVALUATION OF PEROXYACID ON PHYSICO-CHEMICAL CHARACTERISTICS AND SHELF LIFE OF MILK
    (Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2009) SHILPA,K.B.Tech [D.Tech]
    India is the largest milk producer in the world. It is estimated that the milk production is 100.9 million tonnes in the year 2007-09 and account for 15 per cent of total world milk production.
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    ThesisItemOpen Access
    STUDIES ON GELATION CHARACTERISTICS OF WHEY PROTEINS
    (Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2006) H. SUDHAKARA
    Proteins are the polymers of alpha L amino acids that are formed by living organisms. Proteins play a major role in the physiology of plant and animals. Nutritionally proteins have a vital role to play in the growth and development of organisms. Functional and physico chemical properties of proteins influence the processing behavior in food system thus, affecting the quality attributes of final product
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    ThesisItemOpen Access
    PHYSICO-CHEMICAL AND RHEOLOGICAL CHARACTERISTICS OF YOGHURT ENRICHED WITH SOY FLOUR
    (Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2009) PRATHIMA, B.K
    Proteins, polymers of amino acids linked with peptide bonds, play an important role in our diet
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    ThesisItemOpen Access
    PHYSICO-CHEMICAL AND RHEOI.OGICAL CHARACTERISTICS OF YOGHURT ENRICHED WITH SOY FLOUR
    (Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2009) PRATHIMA, B.K
    Proteins, polymers of amino acids linked with peptide bonds, play an important role in our diet. The modem food processing industry is placing more emphasis on the utilization of protein ingredients to provide specific functional properties to a wide range of formulated foods. The increasing awareness of nutrition, health and food quality consciousness among consumers and the keen competitions in market, compel the food industry to search for those ingredients, which can impart desired functionalities to food products, while preserving or enhancing the nutritional quality of food stuffs.
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    ThesisItemOpen Access
    IN-VITRO STUDIES ON THE REMINERALIZATION EFFICACY OF CASEINOPHOSPHOPEPTIDES (CPPs) ON DEMINERALIZED TOOTH
    (Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2009) NAGAMANI, A.B.Tech (D.Tech)
    Dental caries represents one of the most widespread human diseases in the world and it is considered as a highly prevalent disease especially in children as they consume lot of sweets and confectionaries.
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    ThesisItemOpen Access
    STUDIES ON PHYSICO-CHEMICAL SENSORY AND TEXTURAL CHARACTERISTICS OF THE CONFECTIONS ENRICHED WITH CASEINOPHOSPHOPEPTIDES (CPPS)
    (Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2006) K. SUNEETHA DEVI
    Many dietary proteins possess speeifie biologieal properties
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    ThesisItemOpen Access
    ISOLATION AND CHARACTERIZATION OF BIO-ACTIVE PEPTIDES FROM COW AND BUFFALO MILK CASEIN FRACTIONS
    (Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2007) BHOOMIKA, I.L.
    Peptides have been considered as modulators for various regulatory processes in the body. The immuno modulating peptides derived from caseins stimulate human lymphocyte proliferation and phagocytic activities of macrophages. The potential of such peptides to enhance synthesis of immuno-protective proteins/defense factors in the cells of immune system has not been much explored
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    ThesisItemOpen Access
    INFLUENCE OF CASEIN FRACTIONS, THEIR PEPTIDES ON QUALITY OF ICFXTtEAM
    (Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2009) SHILPA, V
    Milk proteins are one of the well characterized and most widely consumed human food proteins. Milk proteins mainly fall into two categories as soluble and insoluble proteins based on their solubility at pH 4.6. Caseins are insoluble proteins whereas whey proteins are soluble. Approximately 80% of the protein in bovine milk is caseins, composed of atleast 3 fractions designated as a casein, |i casein and k- casein in order of their decreasing mobility in an electric field.