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Effects Of Heat Treatment And Post-Treatment Holding Time On Rennet-Clotting Properties Of Milk, Zeynep Ustunol
Effects Of Heat Treatment And Post-Treatment Holding Time On Rennet-Clotting Properties Of Milk, Zeynep Ustunol
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
Samples of raw whole milk were heated at L5, 50 and 75 C for 0, 30, 60, llU and 240 min. After heat treatment each sample was subdivided and portions held at 0 C for 0, 30, 60 and 120 min. In a second experiment samples of milk were heated at 25 and 50 C for the same lengths of time as before but this time at 75 C for only 5, 10, 15 and 20 min. A constant holding time of 30 min was used after the heat treatments. Following the various heat treatments pH of each sample was …
The Effect Of Heat Treatment On Meat Heme And Nonheme Iron Bioavailability For The Anemic Rat, Oranong Jansuittivechakul
The Effect Of Heat Treatment On Meat Heme And Nonheme Iron Bioavailability For The Anemic Rat, Oranong Jansuittivechakul
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
Three separate experiments were conducted to investigate the effects of heat treatment on meat heme and nonheme iron bioavailability in anemic rats. Male weanling Sprague-Drawley rats were first made anemic, then subsequently fed with experimental diets. In the first experiment, dietary iron sources were raw or autoclaved meat mixed with ferrous sulfate to give the ratios of iron from meat and ferrous sulfate equal to 100:0, 75:25, 50:50, 25:75, and 0:100 respectively. For the second experiment, the dietary iron sources were raw or autoclaved meat mixed with bovine hemoglobin (HB) to give dietary iron ratios as described for experiment 1. …