L. JespersenM. L. LaoV. LohmanJournal of the Acoustical Society of AmericaIpsen, R., Andersen, R.V., Jespersen, L., Lao, M.L., and Lohman, V. (1999) "Evaluation of crispness in food systems: An example using meringue made with egg or milk protein", Annual Transactions of the ...
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Three studies were conducted to evaluate the performance of calves fed milk replacer utilizing liquid egg as an alternative protein and to determine the optimal concentration of liquid egg to include in milk replacers. Calves in trials 1 and 2 were assigned to a control diet of all milk protein...
Rendering the protein insoluble could explain why such high levels of sIgE to Gal d 1 are needed to predict reactivity to baked egg in baked egg allergic children compared to children tolerating baked and lightly cooked egg [13]. Caseins (Bos D 8) are the most stable milk allergen, ...
protein beveragesensoryEgg white protein and chocolate milk were used for making protein beverage. Microbiological count, sensory attributes, and pH changes were investigated during 10 days of refrigerated storage. At the tenth day, the total numbers of bacteria were between 4.05 and 5.77 (Log ...
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1 In the past 15 years, the recognition that most milk- and egg-allergic children can tolerate milk2 and egg3 in baked forms such as muffins and waffles has led to significant practice changes. Up to 70% to 80% of milk- or egg-allergic children will develop tolerance to baked milk (...