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Influence of cheese ripening and rate of cooling of the processed cheese mixture on rheological properties of processed cheese
Abstract The objective of this work was to study the influence of the natural cheese maturity and cooling rate of the processed cheese mixture after packaging on texture and rheological properties ofExpand
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Production of organic acids by Lactobacillus strains in three different media
Ten strains of Lactobacillus (Lb). casei, Lb. rhamnosus, Lb. plantarum, Lb. paracasei and Lb. curvatus species were chosen to determine the production of organic acids after cultivation in skimmedExpand
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Influence of protein concentration on rheological properties of carrageenan gels in milk
Abstract The influence of milk protein concentration on the rheological properties of carrageenan (0.1–0.5%) in permeate (0% casein) and in retentate (2.7–8.3% casein) was studied. The permeate andExpand
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Assessment of heat-induced denaturation of whey proteins
Milk proteins are significant for their sensitivity to heat so that they can act as suitable indicators for monitoring the heat treatment of milk. In the present work, raw skimmed milk was heatedExpand
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About the origin of asclepic acid derived from crude homo- and heterolipids during successive solvent extraction of rapeseeds
Abstract To improve oil yield at the final stage of process, relation among solvent extraction mechanism and the removal of homo- and heterolipid classes with different acyl chain domains wasExpand
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Hydrogels based on low-methoxyl amidated citrus pectin and flaxseed gum formulated with tripeptide glycyl-l-histidyl-l-lysine improve the healing of experimental cutting wounds in rats.
Hydrogels based on natural and modified polysaccharides represent growing group of suitable matrices for the construction of effective wound healing materials. Bioactive tripeptideExpand
Evaluation of the selectivity of vegetable oil hydrogenation in real reactors
The model of consequent first order reactions was used for the calculation of linoleic and linolenic selectivity with respect to fatty acids. The values of reaction rate constants were attainedExpand