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T103

Microencapsulation of Korean mistletoe extract with polyacylglycerol monostearate. N. C. Kim1, J. B. Kim2, J. Ahn1, and H. S. Kwak*1, Sejong University, Seoul, Korea, 2Handong Global University, Pohang, Korea.

1

T104

Microencapsulated Korean mistletoe extract for milk fortification. N. C. Kim1, J. B. Kim2, J. Ahn1, and H. S. Kwak*1, 1Sejong University, Seoul, Korea, 2Handong Global University, Pohang, Korea.

T105

Occurrence of aflatoxin M1 in Manchego cheese. G. Battacone*1, M. I. Berruga2, M. Palomba1, M. P. Molina3, M. Roman4, and A. Molina2, 1Università degli Studi di Sassari, Sassari, Italy, 2Universidad de Castilla-La Mancha, Albacete, Spain, 3Universidad Politécnica de Valencia, Valencia, Spain, 4Qualiam, Madrid, Spain.

T106

Prediction of fatty acid contents by mid-infrared spectrometry. P. Dardenne1, F. Dehareng1, H. Soyeurt*2,3, and N. Gengler2,4, Agricultural Walloon Research Centre, Quality Department, Gembloux, Belgium, 2Gembloux Agricultural University, Animal Science Unit, Gembloux, Belgium, 3FRIA, Brussels, Belgium, 4FNRS, Brussels, Belgium.

1

T107

Isolation and characterization of growth factor in goat milk. F. Y. Wu*, M. W. Chien, P. H. Tsao, Y. J. Tsai, Y. C. Lee, and T. Y. Kuo, National Ilan University, I-Lan, Taiwan, ROC.

T108

Production of conjugated linoleic acid by a mixed commercial culture of L acidophilus, L bulgaricus and S. thermophillus in whole milk. P. Ramírez-Baca*1,2, E. Escárcega-Padilla1, S. Torres-Ceniceros1, J. Meza-Velásquez1, S. Esparza-González1, J. Vázquez-Arroyo1, R. Rodríguez-Martínez2, and G. V. Nevárez-Moorillon3, 1Universidad Juárez Edo. de Durango, Gómez Palacio, Durango, México, Universidad Autónoma Agraria Antonio Narro, Unidad Laguna, Torreón, Coahuila, México, 3Universidad Autónoma de Chihuahua, Chihuahua, Cihuahua, México.

2

T109

Poly(L-lactic acid) production from whey permeate. Y. Gao*, F. Zhao, A. Richardson, J. Mendes, D. Savin, and M. Guo, University of Vermont, Burlington.

T110

Digestion of CLA-enriched milk fatty acids studied in a dynamic in vitro gastrointestinal model. R. Gervais*1, I. Fliss1, E. E. Kheadr1, E. R. Farnworth2, M. R. Van Calsteren2, C. Champagne2, and P. Y. Chouinard1, 1Nutraceuticals and Functional Foods Institute (INAF), Université Laval, Québec, QC, Canada, 2Agriculture and Agri-food Canada, St-Hyacinthe, QC, Canada.

T111

Sensory profiles and volatile components of milk protein concentrates and isolates. R. E. Miracle*, J. Childs, and M. A. Drake, North Carolina State University, Raleigh.

T112

Characterization of cucumber off-flavor in whey protein concentrate and isolate. J. M. Wright*, R. E. Miracle, and M. A. Drake, North Carolina State University, Raleigh.

T113

Impact of storage temperature on flavor stability of low heat skim milk powder. R. E. Miracle*, A. E. Croissant, M. A. Lloyd, and M. A. Drake, North Carolina State University, Raleigh.

T114

Fatty acid profile and sn-2 fatty acid distribution of infant milk fat fortified with EPA and DHA. C. O. Maduko1, Y. W. Park*2,1 Akoh1, 1University of Georgia, Athens, 2Fort Valley State University, Fort Valley, GA.

, and C. C.

T115

Impact of agglomeration on the storage stability of whole milk powder. B. J. Wright* and M. A. Drake, North Carolina State University,

Raleigh.

T116

Cloning, expression and antibody production of caprine platelet-activating factor acetylhydrolase. P. H. Tsao*1,2

, T. Y. Kuo1, J. T. Hsu2,

L. P. Chow2, and F. Y. Wu1, 1National Ilan University, Ilan, Taiwan, 2National Taiwan University, Taipei, Taiwan.

T117

Wet distillers grains plus solubles do not alter the relationship between fat content and marbling score in calf-fed steers. A. S. de Mello Junior*, C. R. Calkins, J. M. Hodgen, B. E. Jenschke, and G. E. Erickson, University of Nebraska, Lincoln.

T118

Effects of distillers grains finishing diets on fatty acid profiles in beef cattle. A. S. de Mello Junior*, B. E. Jenschke, J.M. Hodgen, G. E. Erickson, T. P. Carr, and C. R. Calkins, University of Nebraska, Lincoln.

T119

Influence of complexed trace mineral supplementation on carcass grade and meat quality of broilers processed at 42 and 56 d of age. B. Saenmahayak*, S. F. Bilgili, and J. B. Hess, Auburn University, Auburn, AL.

T120

Analysis of veal shoulder muscles for chemical attributes. G. A. Sullivan*1, C. R. Calkins1, D. D. Johnson2, and B. G. Sapp2, 1University of Nebraska, Lincoln, 2University of Florida, Gainesville.

T121

Influence of gender and slaughter weight on growth, carcass characteristics, and meat quality of Duroc and Landrace crossbred pigs. L. L. Lo*1, C. C. Tsai1, Y. C. Yang1, R. S. Lin2, T. H. Huang3, and J. Chen1, 1Chinese Culture University, Taipei, Taiwan, ROC, 2National ILan University, ILan, Taiwan, ROC, 3Taiwan Farm Industry Co., Ltd., Pingtung, Taiwan, ROC.

T122

Effect of seaweeds on the physical quality and the sensorial characteristics of eggs enriched with omega-3 fatty acids and stored for long time under different conditions. V. H. Ríos1, S. Carrillo*1, M. M. Casas2, M. E. Carranco1, E. Avila3, and F. Pérez-Gil1, 1Instituto

Egg and Meat Science and Muscle Biology - Livestock and Poultry II Exhibit Hall C

53

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