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Theses (PG)

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2006 - 200912
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Subject: Dairy Chemistry × End date: 2009 × Type: Thesis ×
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Now showing 1 - 9 of 15
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    ThesisItemOpen Access
    UTILIZATION OF WHEY PROTEAN AND DRUMSTICK {Moringa oleifera] KERNEL POLYSACCHARIDE GELS IN KULFI AND YOGHURT
    (KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2007-10) LAVANYAVATHI Y.; P.K. Keshava Prasad; G.S. Bhat; U. Krishna Mdbrthy; R. Prabha; H.G. Rama::handra Rao
    Modern food industry is driven by consumer demand. The consumer demand safe foods with good nutritional and functional properties. Many components of food, especially protein and polysaccharides are responsible to maintain structural, mechanical and physico -chemical properties of foodstuffs under favorable environment in food systems. These components interact to form gel in order to provide optimum structural quality to design new and attractive types of food. Interaction between protein and polysaccharides induces the formation of highly structured composite macro-complex. These complexes can display better functional properties such as hydration, structurization, interfacial and adsorption than protein and polysaccharide alone. The texture and stability are major criteria of food quality. In order to maintain better food quality in food industry, protein- polysaccharide mixtures have been used either as fat replacers or texturizing agents. In addition, stabilizers and emulsifiers are often employed for improvement of rheological properties like viscosity, body and texture of food products. All milk proteins have excellent nutritional values; especially whey proteins with the rich supply of sulfur containing amino acids exhibit the highest protein efficiency ratio (PER). Earlier, whey was considered as a waste product and pollutant due to its potent polluting strength. Currently, the whey is not considered as waste product, but a treasure chest of valuable nutrients. Whey proteins are utilized as functional ingredients in many foods because of their ability to form gels with desirable nutritional, sensory and physico-chemical characteristics
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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