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Artykuły w czasopismach na temat "Milk composition"
Ballard, Olivia, i Ardythe L. Morrow. "Human Milk Composition". Pediatric Clinics of North America 60, nr 1 (luty 2013): 49–74. http://dx.doi.org/10.1016/j.pcl.2012.10.002.
Pełny tekst źródłaLock, Adam L., i Kevin J. Shingfield. "Optimising Milk Composition". BSAP Occasional Publication 29 (2004): 107–88. http://dx.doi.org/10.1017/s0263967x00040076.
Pełny tekst źródłaD.J. Garrick i N. Lopez-Villalobos. "Potential for economic benefits to the producer from altering the composition of milk". BSAP Occasional Publication 25 (2000): 93–108. http://dx.doi.org/10.1017/s1463981500040681.
Pełny tekst źródłaMayne, C. S., i F. J. Gordon. "Milk Composition – The Future". BSAP Occasional Publication 25 (2000): 317–28. http://dx.doi.org/10.1017/s1463981500040905.
Pełny tekst źródłaMačuhová, Lucia, Vladimír Tančin i Juliana Mačuhová. "The effect of milking frequency on milk yield and milk composition in ewes". Czech Journal of Animal Science 65, No. 2 (25.02.2020): 41–50. http://dx.doi.org/10.17221/254/2019-cjas.
Pełny tekst źródłaCiappesoni, G., JPřibyl, M. Milerski i V. Mareš. "Factors affecting goat milk yield and its composition". Czech Journal of Animal Science 49, No. 11 (13.12.2011): 465–73. http://dx.doi.org/10.17221/4333-cjas.
Pełny tekst źródłaHettinga, David H. "Why Alter Milk Composition?" Journal of Dairy Science 72, nr 10 (październik 1989): 2790–800. http://dx.doi.org/10.3168/jds.s0022-0302(89)79425-x.
Pełny tekst źródłaZimmer, J. Paul. "Handbook of Milk Composition". Journal of Human Lactation 12, nr 4 (grudzień 1996): 328. http://dx.doi.org/10.1177/089033449601200427.
Pełny tekst źródłaJelen, P. "Handbook of milk composition". International Dairy Journal 6, nr 11-12 (listopad 1996): 1223–24. http://dx.doi.org/10.1016/s0958-6946(96)00027-1.
Pełny tekst źródłaO'BRIEN, BERNADETTE, GERARD RYAN, WILLIAM J. MEANEY, DAVID McDONAGH i ALAN KELLY. "Effect of frequency of milking on yield, composition and processing quality of milk". Journal of Dairy Research 69, nr 3 (sierpień 2002): 367–74. http://dx.doi.org/10.1017/s0022029902005605.
Pełny tekst źródłaRozprawy doktorskie na temat "Milk composition"
Elkashef, Abdelaziz A. "Dry calibration milks for calibrating infrared milk analyzers". Thesis, McGill University, 1990. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=59816.
Pełny tekst źródłaHallén, Elin. "Coagulation properties of milk : association with milk protein composition and genetic polymorphism /". Uppsala : Department of Food Science, Swedish University of Agricultural Sciences, 2008. http://epsilon.slu.se/200875.pdf.
Pełny tekst źródłaMcDermott, Audrey Ann. "Genetics of milk protein composition and milk colour in irish dairy cattle". Doctoral thesis, Università degli studi di Padova, 2017. http://hdl.handle.net/11577/3426223.
Pełny tekst źródłaL’obiettivo generale della presente tesi è stato quello di determinare la possibilità di poter migliorare, tramite programmi di selezione genetica, la qualità del latte e in particolare le frazioni proteiche, gli amino acidi liberi (FAA) e il colore. Per essere migliorato geneticamente un carattere (incluso la qualità del latte) deve: i) essere di importanza, sia essa economica o anche sociale; ii) esibire variabilità genetica, ossia deve essere ereditabile; iii) essere misurabile o correlato geneticamente con un carattere che sia misurabile. Le analisi di riferimento per i suddetti parametri di qualità del latte sono state determinate su 715 campioni di latte. Il dataset di spettri includeva misurazioni infrarosse su circa 95 000 campioni di latte raccolti in sette aziende sperimentali, mentre altri circa 40 000 spettri (determinati su campioni di latte di entrambe le mungiture giornaliere) erano provenienti da 69 aziende commerciali. I più alti coefficienti di correlazione, in validazione esterna, ottenuti per frazioni proteiche, FAA e colore del latte sono stati rispettivamente di 0.74 (caseine totali), 0.74 (glicina) e 0.72 (indice del giallo). Le frazioni proteiche del latte e gli FFA hanno dimostrato variazioni tra mesi dell’anno, tra stadi di lattazione e tra ordini di parto. Un picco nella concentrazione di tutte le frazioni caseiniche è stato evidente nei mesi di Agosto, Settembre ed Ottobre. La concentrazione di acido glutammico è stata maggiore nei mesi di Febbraio, Marzo, Aprile e Giugno a parità di produzione di latte giornaliera. Le variazioni di frazioni proteiche e FAA attraverso mesi dell’anno e stadi di lattazione possono fornire all’industria di trasformazione lattiero-casearia uno strumento per gestire il proprio portafoglio prodotti lungo uno specifico periodo produttivo. I valori di ereditabilità dei fenotipi predetti hanno avuto un minimo di 0.04 (beta caseina) ed un massimo di 0.61 (lattoglobulina totale) per le frazioni proteiche, mentre per quanto riguarda gli FAA hanno variato tra 0.05 (acido aspartico) e 0.58 (serina). Il coefficiente di variazione genetico per frazioni proteiche misurate ha variato tra 3.01% (alfa lattoalbumina) e 22.98% (lattoglobulina totale), mentre per gli FFA misurati ha variato tra 1.01% (acido glutammico) e 25.65% (serina). Il caratteri di colore del latte hanno dimostrato una ereditabilità medio-bassa, con un range compreso tra 0.29 (luminosità) e 0.35 (indice del giallo). Il coefficiente di variazione genetico del colore del latte ha avuto un minimo di 0.37% (luminosità) ad un massimo di 6.68% (indice del giallo). I risultati della presente tesi dimostrano chiaramente che alcune frazioni proteiche, alcuni FAA e il colore del latte sono di possibile predizione attraverso la tecnologia nel medio-infrarosso, e tali fenotipi predetti hanno variabilità genetica il che implica che programmi di selezione per migliorare la qualità del latte sono possibili. I risultati principali di questa tesi sono che le predizioni di questi caratteri usando la spettroscopia nel medio infrarosso possono rappresentare un beneficio per gli allevatori di vacche da latte attraverso la selezione genetica di animali con una migliore qualità del latte. Inoltre, questa tesi offre delle opportunità per una selezione più accurata del latte destinato al consumo umano, alla produzione di latte per neonati e alla produzione di formaggio. Inoltre, tali predizioni possono rappresentare dlle opportunità per il management aziendale e industriale.
Ueda, Ayako. "Relationship among milk density, composition, and temperature". Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1999. http://www.collectionscanada.ca/obj/s4/f2/dsk2/ftp01/MQ43229.pdf.
Pełny tekst źródłaRogers, Sheryle Ann. "The influence of somatic cell count on milk composition and milk product quality". Thesis, Queensland University of Technology, 1986. https://eprints.qut.edu.au/35983/1/35983_Rogers_1986.pdf.
Pełny tekst źródłaYanping, Lou. "Effects of milk composition on cheesemaking and coagulating properties". Thesis, McGill University, 1991. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=60527.
Pełny tekst źródłaÅkerlind, Maria. "Milk composition and metabolism of cows selected for high or low milk-fat concentration /". Uppsala : Swedish Univ. of Agricultural Sciences (Sveriges lantbruksuniv.), 1999. http://epsilon.slu.se/avh/1999/91-576-5702-5.pdf.
Pełny tekst źródłaWedholm, Anna. "Variation in milk protein composition and its importance for the quality of cheese milk /". Uppsala : Dept. of Food Science, Swedish University of Agricultural Sciences, 2008. http://epsilon.slu.se/200813.pdf.
Pełny tekst źródłaKassaye, Tarik. "The microbiological and chemical composition of "Ititu" and factors affecting its production /". Thesis, McGill University, 1990. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=59870.
Pełny tekst źródłaAn increased breakdown of the major caseins ($ alpha sb{ rm s1}$ and $ beta$) over the storage period was indicated.
A significant increase was noted on the content of the free amino acids compared to the total amino acids over the storage period.
Wade, Theresa. "The electroacoustics of milk suspensions". Thesis, The University of Sydney, 1996. https://hdl.handle.net/2123/27567.
Pełny tekst źródłaKsiążki na temat "Milk composition"
G, Jensen Robert, red. Handbook of milk composition. San Diego: Academic Press, 1995.
Znajdź pełny tekst źródłaS, Welch R. A., red. Milk composition, production, and biotechnology. Wallingford, Oxon, UK: CAB International, 1997.
Znajdź pełny tekst źródłaUrashima, Tadasu. Milk oligosaccharides. Hauppauge, N.Y: Nova Science Publishers, 2011.
Znajdź pełny tekst źródłaF, Harding, red. Milk quality. London: Blackie Academic & Professional, 1995.
Znajdź pełny tekst źródłaZsuzsanna, Bo sze, red. Bioactive components of milk. New York, NY: Springer, 2008.
Znajdź pełny tekst źródłaF, Fox P., i McSweeney P. L. H, red. Advanced dairy chemistry. Wyd. 3. New York, N.Y: Springer, 2003.
Znajdź pełny tekst źródłaEdmund, Renner, red. Micronutrients in milk and milk-based food products. London: Elsevier Applied Science, 1989.
Znajdź pełny tekst źródłaRekik, Boulbaba. Milk production. Hauppauge, N.Y: Nova Science, 2011.
Znajdź pełny tekst źródłaF, Fox P., red. Developments in dairy chemistry. London: Elsevier Applied Science, 1989.
Znajdź pełny tekst źródłaBenitez, Rafael Mauro, i Gustavo M. Ortero. Whey: Types, composition and health implications. Hauppauge, N.Y: Nova Science Publishers, 2012.
Znajdź pełny tekst źródłaCzęści książek na temat "Milk composition"
Aurand, Leonard W., A. Edwin Woods i Marion R. Wells. "Milk and Milk Products". W Food Composition and Analysis, 543–95. Dordrecht: Springer Netherlands, 1987. http://dx.doi.org/10.1007/978-94-015-7398-6_12.
Pełny tekst źródłaLawrence, R. C., i J. Gilles. "Cheese Composition and Quality". W Milk, 111–21. Dordrecht: Springer Netherlands, 1987. http://dx.doi.org/10.1007/978-94-017-5571-9_12.
Pełny tekst źródłavan Es, A. J. H., i S. Tamminga. "Intake and Composition of Tropical Feeds". W Milk, 573–83. Dordrecht: Springer Netherlands, 1987. http://dx.doi.org/10.1007/978-94-017-5571-9_66.
Pełny tekst źródłaJenness, Robert. "Composition of Milk". W Fundamentals of Dairy Chemistry, 1–38. Boston, MA: Springer US, 1988. http://dx.doi.org/10.1007/978-1-4615-7050-9_1.
Pełny tekst źródłaLoughnan, Myles, i Kirsty Mehring-Le-Doare. "Breast Milk Composition". W Encyclopedia of Evolutionary Psychological Science, 1–8. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-319-16999-6_828-1.
Pełny tekst źródłaNickerson, S. C. "Milk production: Factors affecting milk composition". W Milk Quality, 3–24. Boston, MA: Springer US, 1995. http://dx.doi.org/10.1007/978-1-4615-2195-2_2.
Pełny tekst źródłaBassette, Richard, i Judith S. Acosta. "Composition of Milk Products". W Fundamentals of Dairy Chemistry, 39–79. Boston, MA: Springer US, 1988. http://dx.doi.org/10.1007/978-1-4615-7050-9_2.
Pełny tekst źródłavan den Berg, J. C. T. "Composition and Quality of Milk as a Basis for Payment of Farmers". W Milk, 233–38. Dordrecht: Springer Netherlands, 1987. http://dx.doi.org/10.1007/978-94-017-5571-9_26.
Pełny tekst źródłaMehta, Bhavbhuti M. "Chemical Composition of Milk and Milk Products". W Handbook of Food Chemistry, 1–34. Berlin, Heidelberg: Springer Berlin Heidelberg, 2015. http://dx.doi.org/10.1007/978-3-642-41609-5_31-1.
Pełny tekst źródłaMehta, Bhavbhuti M. "Chemical Composition of Milk and Milk Products". W Handbook of Food Chemistry, 511–53. Berlin, Heidelberg: Springer Berlin Heidelberg, 2015. http://dx.doi.org/10.1007/978-3-642-36605-5_31.
Pełny tekst źródłaStreszczenia konferencji na temat "Milk composition"
Spitzer, Kyle, Rainer Kuennemeyer, Murray Woolford i Rod Claycomb. "On-line milk spectrometry: analysis of bovine milk composition". W SPIE Proceedings, redaktorzy Jose F. Lopez, Chenggen Quan, Fook Siong Chau, Francisco V. Fernandez, Jose Maria Lopez-Villegas, Anand Asundi, Brian Stephen Wong, Jose M. de la Rosa i Chwee Teck Lim. SPIE, 2005. http://dx.doi.org/10.1117/12.621888.
Pełny tekst źródłaGridneva, Zoya, Isabella Norrish, Azhar Sindi, Vanessa S. Sakalidis, Mya Thway Tint, Sharon L. Perrella, Mark P. Nicol i Donna T. Geddes. "Effect of Human Milk Components on Infant Growth and Body Composition". W More Than Milk Lactation Science Symposium. Basel Switzerland: MDPI, 2023. http://dx.doi.org/10.3390/proceedings2023084004.
Pełny tekst źródłaWard, Ellen, Ni Yang, Beverly S. Muhlhausler, Gabriela E. Leghi, Merryn J. Netting, Matthew J. Elmes i Simon C. Langley-Evans. "Changes to Breast Milk Composition following Increased Maternal Sugar and Fat Consumption". W More Than Milk Lactation Science Symposium. Basel Switzerland: MDPI, 2023. http://dx.doi.org/10.3390/proceedings2023084007.
Pełny tekst źródłaEu, Kristin, Renee McGregor, Stephanie Melanko, Aik Ping Tay, Adelle McArdle, Ching Tai Lai, Donna T. Geddes, Patricia Gaunt i Leanda McKenna. "The Effects of Therapeutic Ultrasound on Breastmilk Composition: A Quasi-Experimental Pre-Post Design Study". W More Than Milk Lactation Science Symposium. Basel Switzerland: MDPI, 2023. http://dx.doi.org/10.3390/proceedings2023084011.
Pełny tekst źródłaDerzhapolskaya, Yulia I., i Svetlana L. Gribanova. "Safety assessment of milk albumin enriched with protein-vitamin composition". W Агропромышленный комплекс: проблемы и перспективы развития. Благовещенск: Дальневосточный государственный аграрный университет, 2022. http://dx.doi.org/10.22450/9785964205517_4_11.
Pełny tekst źródłaGutov, N. "STUDY OF FRACTIONAL COMPOSITION OF PROTEINS OF MILK-PROTEIN CONCENTRATES". W I International Congress “The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies”. Kemerovo State University, 2023. http://dx.doi.org/10.21603/-i-ic-36.
Pełny tekst źródłaMichalski, Marie-Caroline, Cecile Vors, Corinne Malpuech-Brugere, Dominique Rainteau, Emilie Gauliard, Hubert Vidal, Lemlih Ouchchane i Lydie Humbert. "Impact of milk polar lipid supplementation on postprandial bile acid composition". W 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/pklq6155.
Pełny tekst źródłaCSANÁDI, JÓZSEF, JÓZSEF FENYVESSY i ILDIKÓ BAJÚSZ. "FATTY ACID COMPOSITION OF TSIGAI SHEEP MILK AS A PHYSIOLOGICAL ADVANTAGE". W Proceedings of the 9th International Symposium on Interdisciplinary Regional Research. WORLD SCIENTIFIC, 2008. http://dx.doi.org/10.1142/9789812834409_0019.
Pełny tekst źródłaFedorova, Zinaida, i Vladimir Zarudnyy. "CHANGE OF DAIRY PRODUCTIVITY IN COWS WHEN REPLACING SOY GRAINS IN DIETS WITH EXTRUDED LUPINE". W Multifunctional adaptive fodder production 26 (74). ru: Federal Williams Research Center of Forage Production and Agroecology, 2021. http://dx.doi.org/10.33814/mak-2021-26-74-111-117.
Pełny tekst źródłaYuan, Tinglan. "Fatty acid and triacylglycerol composition of breast milk during different lactation stages". W Virtual 2020 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2020. http://dx.doi.org/10.21748/am20.217.
Pełny tekst źródłaRaporty organizacyjne na temat "Milk composition"
Bobe, Gerd, A. E. Gene Freeman, Gary L. Lindberg i Donald C. Beitz. Milk Protein Genotypes Explain Variation of Milk Protein Composition. Ames (Iowa): Iowa State University, styczeń 2004. http://dx.doi.org/10.31274/ans_air-180814-614.
Pełny tekst źródłaBarash, Itamar, i Robert Rhoads. Translational Mechanisms Governing Milk Protein Levels and Composition. United States Department of Agriculture, 2006. http://dx.doi.org/10.32747/2006.7696526.bard.
Pełny tekst źródłaWells, Stephanie, Nikki Ferwerda i Leo L. Timms. Evaluation of Mare Milk Composition / Quality during Lactation. Ames (Iowa): Iowa State University, styczeń 2012. http://dx.doi.org/10.31274/ans_air-180814-7.
Pełny tekst źródłaBobe, Gerd, Gary L. Lindberg i Donald C. Beitz. Regulation of Periparturient Milk Composition in Jersey Cattle. Ames (Iowa): Iowa State University, styczeń 2008. http://dx.doi.org/10.31274/ans_air-180814-757.
Pełny tekst źródłaBarash, Itamar, i Robert E. Rhoads. Translational Mechanisms that Govern Milk Protein Levels and Composition. United States Department of Agriculture, listopad 2004. http://dx.doi.org/10.32747/2004.7586474.bard.
Pełny tekst źródłaHarryman, Kelly, Alyssa Meyers, Nicole S. Ferwerda i Leo L. Timms. Evaluation of Mare’s Milk Composition and Quality during Lactation. Ames (Iowa): Iowa State University, styczeń 2013. http://dx.doi.org/10.31274/ans_air-180814-957.
Pełny tekst źródłaSchoonmaker, Jon P., Rafael A. Nafikov, James M. Reecy, Diane E. Spurlock i Jenny Minick-Bormann. Genetic Analysis of Fatty Acid Composition of Milk: Basis for Improvement of the Healthfulness of the U.S. Milk Supply. Ames (Iowa): Iowa State University, styczeń 2008. http://dx.doi.org/10.31274/ans_air-180814-155.
Pełny tekst źródłaBobe, Gerd, Shelly Zimmerman, Earl G. Hammond, Gene Freeman, Paul A. Porter, Cindy M. Luhman i Donald C. Beitz. Butter Composition and Texture from Cows with Different Milk Fatty Acid Compositions Fed Fish Oil or Roasted Soybeans. Ames (Iowa): Iowa State University, styczeń 2008. http://dx.doi.org/10.31274/ans_air-180814-15.
Pełny tekst źródłaDonovan, Sharon, Kathryn Dewey, Rachel Novotny, Jamie Stang, Elsie Taveras, Ronald Kleinman, Ramkripa Raghavan i in. Dietary Patterns during Lactation and Human Milk Composition and Quantity: A Systematic Review. U.S. Department of Agriculture, Food and Nutrition Service, Center for Nutrition Policy and Promotion, Nutrition Evidence Systematic Review, lipiec 2020. http://dx.doi.org/10.52570/nesr.dgac2020.sr0203.
Pełny tekst źródłaBarash, Itamar, J. Mina Bissell, Alexander Faerman i Moshe Shani. Modification of Milk Composition via Transgenesis: The Role of the Extracellular Matrix in Regulating Transgene Expression. United States Department of Agriculture, lipiec 1995. http://dx.doi.org/10.32747/1995.7570558.bard.
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