Possibility of nutritional enrichment of whipped dairy products with whey proteins treated with high pressure

Herceg Zoran; Kre?i? Greta; Lelas Vesna

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Possibility of nutritional enrichment of whipped dairy products with whey proteins treated with high pressure

机译：高压处理过的乳清蛋白营养丰富鞭打乳制品的可能性

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Nutritional value in addition to diverse physico-chemical and functional properties make whey proteins highly suitable for food purpose. One of important functional demand of whey proteins is their capability to induce and stabilize...

机译：除了具有多种理化和功能特性外，营养价值还使乳清蛋白高度适合于食品用途。乳清蛋白的重要功能需求之一是其诱导和稳定乳清蛋白的能力。

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《Mljekarstvo》 |2005年第2期|共页
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Herceg Zoran; Kre?i? Greta; Lelas Vesna;
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中图分类乳品加工工业;
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1. Possibility of nutritional enrichment of whipped dairy products with whey proteins treated with high pressure [J] . Herceg Zoran, Kre?i? Greta, Lelas Vesna Mljekarstvo . 2005,第2期

机译：高压处理过的乳清蛋白营养丰富鞭打乳制品的可能性
2. Postprandial muscle protein synthesis is higher after a high whey protein, leucine-enriched supplement than after a dairy-like product in healthy older people: a randomized controlled trial [J] . Yvette C Luiking, Nicolaas EP Deutz, Robert G Memelink, Nutrition Journal . 2014,第3a4期

机译：在健康的老年人中，高乳清蛋白，富含亮氨酸的补充剂后餐后肌肉蛋白合成要比乳制品样产品后更高：一项随机对照试验
3. A combination of probiotics and whey proteins enhances anti-obesity effects of calcium and dairy products during nutritional energy restriction in aP2-agouti transgenic mice [J] . Yoda Kazutoyo, Sun Xiaocum, Kawase Manabu, The British Journal of Nutrition . 2015,第11期

机译：益生菌和乳清蛋白的组合在aP2-agouti转基因小鼠的营养能量受限期间增强了钙和乳制品的抗肥胖作用
4. Effects of Ohmic Heating on Denaturation of Whey Proteins Solutions: Influence on Whey-Derived Products [C] . Ricardo N. Pereira, José A. Teixeira, António A. Vicente International congress on engineering and food . 2011

机译：欧姆加热对乳清蛋白溶液变性的影响：对乳清产物的影响
5. Effect of dehydration process on physicochemical properties of Jersey and mixed cheddar whey protein concentrates and their effect on the quality of dairy products. [D] . Ji, Taehyun. 2000

机译：脱水过程对泽西混合切达干酪乳清蛋白浓缩物理化性质的影响及其对乳制品质量的影响。
6. Postprandial muscle protein synthesis is higher after a high whey protein leucine-enriched supplement than after a dairy-like product in healthy older people: a randomized controlled trial [O] . Yvette C Luiking, Nicolaas EP Deutz, Robert G Memelink, 2014

机译：在健康老年人中高乳清蛋白富含亮氨酸的补品后餐后肌肉蛋白合成要比乳制品样产品后高：一项随机对照试验
7. EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA); Scientific Opinion on the substantiation of health claims related to: dairy products (ID 1140, 1141, 1191), raw or processed food products of animal origin, plus bread and panification products (ID 1193, 1194), herbal yeast plasmolysate (ID 1815, 1816), apple polyphenols (ID 2713), rye flour (ID 1266), tomato juice (ID 1202), whey protein and alphalactalbumin (ID 424, 430, 432, 725, 1433) and “brocco shoots”, “broccoli sprout powder” and “Brassica oleracea var. italica (broccoli)” (ID 1362, 1481, 2844, 2845), honey (ID 1159, 1160, 1318, 4678, 4679), and Cucurbita pepo L. (pumpkin) seed and seed extracts (ID 2029, 2365) pursuant to Article 13(1) of Regulation (EC) No 1924/2006 [O] . Tetens Inge 2011

机译：EFsa饮食产品，营养和过敏专家组（NDa）;关于健康声明的证据的科学意见：乳制品（ID 1140,1141,1191），动物源的原料或加工食品，以及面包和panification产品（ID 1193,1194），草药酵母plasmolysate（ID 1815， 1816），苹果多酚（ID 2713），黑麦粉（ID 1266），番茄汁（ID 1202），乳清蛋白和α-乳清蛋白（ID 424,430,432,725,1433）和“brocco shoots”，“西兰花芽粉” “和”Brassica oleracea var。 italica（西兰花）“（ID 1362,1481,2844,2845），蜂蜜（ID 1159,1160,1318,4678,4679）和南瓜子（种子）和种子提取物（ID 2029,2365）依据第（EC）1924/2006号条例第13（1）条

Possibility of nutritional enrichment of whipped dairy products with whey proteins treated with high pressure

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