Studies on composition of Nepalese cheeses, yak milk, yak cheese whey and functional properties of whey proteins

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著者

    • Dhanapati Neupaney ダナパティ ネウパネ

書誌事項

タイトル

Studies on composition of Nepalese cheeses, yak milk, yak cheese whey and functional properties of whey proteins

著者名

Dhanapati Neupaney

著者別名

ダナパティ ネウパネ

学位授与大学

酪農学園大学

取得学位

博士 (農学)

学位授与番号

甲第22号

学位授与年月日

1997-09-30

注記・抄録

博士論文

目次

  1. Contents / p1 (0003.jp2)
  2. 1.General introduction / p6 (0008.jp2)
  3. 2.Problems of dairy industries in Nepal / p10 (0012.jp2)
  4. a)Animal health / p10 (0012.jp2)
  5. b)Pasture and fodder / p10 (0012.jp2)
  6. c)Animal breeding / p11 (0013.jp2)
  7. d)Problem of management / p11 (0013.jp2)
  8. 3.Study on composition of Nepalese cheeses(yak,buffalo,cow,churpi and processed cheese),yak milk and yak rennet cheese whey / p13 (0015.jp2)
  9. Abstract / p13 (0015.jp2)
  10. Introduction / p14 (0016.jp2)
  11. Materials and Methods / p15 (0017.jp2)
  12. Results and Discussion / p21 (0023.jp2)
  13. Conclusions / p32 (0034.jp2)
  14. Summary in Japanese / p33 (0035.jp2)
  15. 4.Ultrafiltration of yak rennet cheese whey improving permeation rates by preventing fouling / p34 (0036.jp2)
  16. Abstract / p34 (0036.jp2)
  17. Introduction / p35 (0037.jp2)
  18. Materials and Methods / p37 (0039.jp2)
  19. Results / p39 (0041.jp2)
  20. Discussions / p46 (0048.jp2)
  21. Conclusions / p48 (0050.jp2)
  22. Summary in Japanese / p49 (0051.jp2)
  23. 5.Functional properties of whey proteins / p50 (0052.jp2)
  24. 5.1 Emulsifying and POV controlling capacity of whey proteins / p51 (0053.jp2)
  25. 5.2 Effects of mechanical agitation,heating and pH on the structure of bovine alpha lactalbumin / p66 (0068.jp2)
  26. 5.3 Heat-induced structural change in bovine beta lactoglobulinA / p85 (0087.jp2)
  27. 5.4 Effects of mechanical agitation, pH and heat-induced changes on the structure of bovine beta lactoglobulinA / p101 (0103.jp2)
  28. 6.General Discussion and Conclusions / p113 (0115.jp2)
  29. 7.Summary of research works / p117 (0119.jp2)
  30. a)Composition of Nepalese cheeses, yak milk and yak rennet cheese whey / p117 (0119.jp2)
  31. b)Ultrafiltration of yak rennet cheese whey by improving permeation rates by preventing fouling / p118 (0120.jp2)
  32. c)Emulsifying and POV controlling capacity of whey proteins / p118 (0120.jp2)
  33. d)Effects of mechnical agitation,heating and pH on the structure of bovine alpha lactalbumin / p119 (0121.jp2)
  34. e)Heat-induced structural changes in bovine beta lactoglobulinA / p120 (0122.jp2)
  35. f)Effect of mechanical agitation,pH and heat-induced changes on the structure of bovine beta lactoglobulinA / p121 (0123.jp2)
  36. 8.Acknowledgements / p123 (0125.jp2)
  37. 9.References / p124 (0126.jp2)
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各種コード

  • NII論文ID(NAID)
    500000152020
  • NII著者ID(NRID)
    • 8000000152291
  • DOI(NDL)
  • NDL書誌ID
    • 000000316334
  • データ提供元
    • NDL-OPAC
    • NDLデジタルコレクション
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