Search Results - "Morr, C.V"

Chemical, microbiological and sensory properties of plain nonfat yogurt by Laye, I, Karleskind, D, Morr, C.V

“…Chemical and microbiological properties of plain nonfat yogurt were determined after 2, 6 and 12 days refrigerated storage. Sensory properties were determined…”
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Partial replacement of egg white proteins with whey proteins in angel food cakes by Arunepanlop, B, Morr, C.V, Karleskind, D, Laye, I

“…This study was conducted to investigate the effects of partial replacement of egg white proteins (EWP) with whey protein isolate (WPI) on the appearance,…”
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Improved acid, flavor and volatile compound production in a high protein and fiber soymilk yogurt-like product by Granata, L.A. (The Ohio State Univ., Columbus, OH.), Morr, C.V

“…ABSTRACT The effects of added caseinate (CAS), casein hydrolyzate (CASHY) and whey protein hydrolyzate (WPHY) on acid, flavor and volatile compound production…”
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Partial deacidification and demineralization of cottage cheese whey by nanofiltration by Barrantes, L.D. (The Ohio State University, Columbus, OH.), Morr, C.V

“…Nanofiltration (NF) membrane processing was investigated as a method for deacidifying and demineralizing cottage cheese whey (CCW) as a function of pH 3.0 to…”
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Chemical pretreatment and microfiltration for making delipidized whey protein concentrate by Karleskind, D. (Ohio State University, Columbus, OH.), Laye, I, Mei, F.I, Morr, C.V

“…Chemical pretreatment, microfiltration (MF) and ultrafiltration (UF) were applied to produce delipidized whey protein concentrates (WPC). Processes including…”
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Functionality of heated milk proteins in dairy and related foods by Morr, C V

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Gelation properties of lipid-reduced, and calcium-reduced whey protein concentrates by Karleskind, D. (Ohio State University, Columbus, OH.), Laye, I, Mei, F.I, Morr, C.V

“…Gels made from six experimental whey protein concentrate (WPC) processes using chemical pretreatment, ultrafiltration and microfiltration (MF) of Swiss cheese…”
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Comparison of milk-based and soymilk-based yogurt by LEE, S-Y., MORR, C.V., SEO, A.

“…Milk-based yogurt and soymilk-based yogurt were formulated from milk, soy milk and activated carbon treated- soymilk containing 3-5% (w/w) added whey protein…”
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Standardized Procedure for Measuring Foaming Properties of Three Proteins, A Collaborative Study by PHILLIPS, L.G., GERMAN, J.B., O'NEILL, T.E., FOEGEDING, E.A., HARWALKAR, V.R., KILARA, A., LEWIS, B.A., MANGINO, M.E., MORR, C.V., REGENSTEIN, J.M., SMITH, D.M., KINSELLA, J.E.

“…ABSTRACT A collaborative study involving nine laboratories was conducted over four years to evaluate a rapid, simple and reliable whipping method for measuring…”
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Foaming properties of lipid-reduced and calcium-reduced whey protein concentrates by Karleskind, D. (Ohio State University, Columbus, OH.), Laye, I, Mei, F.I, Morr, C.V

“…The ability of whey protein concentrates (WPC) to form highly expanded and stable foams is critical for food applications such as whipped toppings and…”
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Gelation of calcium-reduced and lipid-reduced whey protein concentrates as affected by total and ionic mineral concentrations by Mei, F.I, Laye, I, Karleskind, D, Morr, C.V

“…Rheological and microstructural properties of five dialyzed whey protein concentrate (WPC) gels were investigated. Maximum WPC gel hardness as determined by…”
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Fixation and staining milkfat globules in cream for transmission and scanning electron microscopy by Lee, S.Y. (University of California, Davis, CA), Morr, C.V

“…Three methods were evaluated for fixing and staining milkfat globule (MFG) specimens from dairy cream (CREAM) for examination by transmission electron…”
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Gelation of commercial whey protein concentrates: effect of removal of low-molecular-weight components by Brandenberg, A.H. (Clemson University, Clemson, SC), Morr, C.V, Weller, C.L

“…Low-molecular-weight solutes were removed from reconstituted, commercial whey protein concentrate (WPC) and isolate (WPI) by centrifugal gel filtration…”
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Evaluation of nine semi-pilot scale whey pretreatment modifications for producing whey protein concentrate by Rinn, J.C. (Ecole Nationale D'Ingenieurs des Travaux Agricoles, Quetigny, France), Morr, C.V, Seo, A, Surak, J.G

“…Cheese whey was chemically pretreated and subjected to one of nine semi-pilot scale, physical pretreatment modifications involving various combinations of…”
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Effect of heating and elevated temperature storage on cheese whey by Morr, C.V. (Ohio State Univ., Columbus, OH)

“…The effect of heating and storage of sweet (pH 6.1-6.3) and acid (pH 4.75) cheese whey for up to 10 hr at 62.8 degrees C (145 degrees F) on pH, titratable…”
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Fixation staining methods for examining microstructure in whipped cream by electron microscopy by LEE, S.-Y., MORR, C.V.

“…Whipped dairy cream (WDC) specimens were prepared for examination by transmission electron microscopy (TEM) and scanning electron microscopy (SEM) by one of…”
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Microencapsulation Properties of Gum Arabic and Several Food Proteins:  Spray-Dried Orange Oil Emulsion Particles by Kim, Young D, Morr, Charles V

“…The encapsulation properties of several commercial food proteins and gum arabic (GA) were evaluated by conventional analytical procedures and dynamic headspace…”
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Membrane Fractionation Processes for Removing 90% to 95% of the Lactose and Sodium from Skim Milk and for Preparing Lactose and Sodium-Reduced Skim Milk by Morr, C.V., Brandon, S.C.

“…Pilot‐scale microfiltration (MF), microfiltration‐diafiltration (MDF), ultrafiltration (UF), ultrafiltration‐diafiltration (UDF), and nanofilration (NF)…”
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Chemistry of milk proteins in food processing by Morr, C V

“…This paper analyzes the current knowledge of mild protein chemistry to explain the reactions and their control for the major processes utilized by the modern…”
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Use of applied air pressure to improve the baking properties of whey protein isolates in angel food cakes by Morr, C.V., Hoffmann, W., Buchheim, W.

“…Whey protein isolate (WPI) possesses limited application in angel food cake baking compared to liquid egg white (LEW). This study was conducted to determine…”
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