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Effects of dietary glutamine and gamma-aminobutyric acid on performance, carcass characteristics and serum parameters in broilers under circular heat stress
Broiler chicken Heat stress Glutamine Gamma-aminobutyric acid Serum parameter
2012/8/14
This experiment was conducted on broilers to evaluate the effects of dietary glutamine (Gln, 0 and 5 g/kg) and gamma-aminobutyric acid (GABA, 0 and 100 mg/kg) on growth performance, carcass characteri...
Effect of Administration of Fermented Milk Containing Whey Protein Concentrate to Rats and Healthy Men on Serum Lipids and Blood Pressure
cholesterol blood pressure fermented milk whey protein concentrate
2008/4/1
The effect of fermented milk supplemented with whey protein concentrate on the serum lipid level of rats was investigated. The serum total cholesterol level for the group fed fermented milk with both ...
Effect of Sodium Chloride on the Serum Phase of Mozzarella Cheese
Mozzarella cheese expressible serum
2008/3/28
The objective was to compare changes in the serum phase of brine-salted and unsalted Mozzarella cheeses during aging to elucidate the impact of NaCl on the serum phase and physico-chemical changes. Br...
Influence of Yogurt and Acidophilus Yogurt on Serum Cholesterol Levels in Mice
mice acidophilus yogurt yogurt serum cholesterol
2008/3/28
The effects of yogurt and acidophilus yogurt on the weight gain, serum cholesterol, high density lipoprotein cholesterol, low density lipoprotein cholesterol, triglycerides, and the numbers of fecal l...
Vitamin A Distribution Among Fat Globule Core, Fat Globule Membrane, and Serum Fraction in Milk
vitamin A distribution milk
2008/3/22
In cream suspensions and partly skimmed milks obtained by successive centrifugation from whole milk, the concentration of vitamin A per gram of fat was inversely related to the mean size of fat globul...
Synergistic Interaction Between ß-Lactoglobulin and Bovine Serum Albumin in Heat-Induced Gelation
whey proteins thermal gelation
2008/3/22
Heat-induced gelation in a mixed system of ß-LG and BSA was studied. The hardness of the gels made with the mixture was affected significantly by the relative proportion of ß-LG and BSA; u...
Occurrence of Sauce Separation in White Sauce with Added Bovine Serum Albumin
disulfide bond bovine serum albumin vacuum cooking surface hydrophobicity
2010/11/23
Extensive sauce separation occurred in a white sauce containing bovine serum albumin (BSA) upon heating at 90°C; however, this occurred only slightly in the case where the BSA contained sulfhydryl gro...