دورية أكاديمية
The Nano-Casein-Phenolic Properties Using Different Reassembling Temperature
| العنوان: | The Nano-Casein-Phenolic Properties Using Different Reassembling Temperature |
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| المؤلفون: | Premy Puspitawati Rahayu, Abdul Manab, Mulia Winirsya Apriliyani, Purwadi Purwadi |
| المصدر: | Jurnal Ilmu dan Teknologi Hasil Ternak, Vol 18, Iss 1 (2023) |
| بيانات النشر: | University of Brawijaya, 2023. |
| سنة النشر: | 2023 |
| المجموعة: | LCC:Food processing and manufacture |
| مصطلحات موضوعية: | functional group, microstructure, milk protein, particle size, protein profile, Food processing and manufacture, TP368-456 |
| الوصف: | Casein is one of the milk proteins which have the unique characteristic, it is called assembly. Assembly is casein can interact with casein or others to form micelle casein nanoparticle. The nano size of casein can accelerate the process of absorption into the body, making it suitable as a delivery system of nutraceutical food. It can happen with the appropriate temperature. According to the statement, this research aims to determine the best temperature for the reassembling process of casein with phenolic at different temperature (40°C, 50°C, and 60°C) with four replications. |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | Indonesian |
| تدمد: | 1978-0303 2338-1620 |
| Relation: | https://jitek.ub.ac.id/index.php/jitek/article/view/685; https://doaj.org/toc/1978-0303; https://doaj.org/toc/2338-1620 |
| DOI: | 10.21776/ub.jitek.2023.018.01.5 |
| URL الوصول: | https://doaj.org/article/4fe9802637144a6aae1a46e446585679 |
| رقم الأكسشن: | edsdoj.4fe9802637144a6aae1a46e446585679 |
| قاعدة البيانات: | Directory of Open Access Journals |
Full Text Finder | تدمد: | 19780303 23381620 |
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| DOI: | 10.21776/ub.jitek.2023.018.01.5 |