Open Access. Powered by Scholars. Published by Universities.®
Articles 1 - 2 of 2
Full-Text Articles in Medicine and Health Sciences
Longitudinal Pantothenic Acid Status Of Pregnant And Lactating Women, Won Oack Song
Longitudinal Pantothenic Acid Status Of Pregnant And Lactating Women, Won Oack Song
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
Pantothenic acid nutritional status was evaluated in a cohort of twenty-nine Caucasian pregnant women, aged 20-35, during their third trimester of pregnancy, at two-weeks postpartum and at three months postpartum. Seventeen non-pregnant, non-lactating women who had similar demographic backgrounds as the pregnant women were selected as a control group and followed the same experimental schedule as the pregnant women. A fasting blood sample, two days 24-h urine specimens and diet record were obtained for each of two days from each subject at each period.
The mean dietary pantothenic acid intakes of the women during pregnancy (5.30±1.74 mg/day) and during lactation …
Meltability And Rheology Of Model Process Cheese Containing Acid And Rennet Casein, Paul Alexander Savello
Meltability And Rheology Of Model Process Cheese Containing Acid And Rennet Casein, Paul Alexander Savello
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
Process cheese models were prepared by blending acid or rennet casein, milk fat, sodium chloride, 2.5% emulsifying salt and water and heating to 80 C. Acid casein cheese models were subjected to sodium hydroxide conditioning at 65 C in the cooker. Model process cheeses were acidified with lactic acid and treated by addition of undenatured and heat-denatured whey protein, four different emulsifying salts and sodium oxalate.
Meltability and toughness of the model cheese increased to a maximum with increased sodium hydroxide conditioning of acid casein to pH 7.20. These same properties decreased with addition of undenatured and heat-denatured whey protein …