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Studies on the stabilisation of calcium sensitive alpha s-casein by kappa -casein isolated from fermented milk in making curd

, : Studies on the stabilisation of calcium sensitive alpha s-casein by kappa -casein isolated from fermented milk in making curd. Journal of Food Science and Technology, India 11(5): 221-224

During curd formation by fermentation, sialic acid content of whole casein and kappa -casein decreased; about 69.5 and 63.7% respectively of the total sialic acid was released after 8 h of fermentation.


Other references

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Anonymous, 2012: Apelin prevents cardiac fibroblast activation and collagen production through inhibition of sphingosine kinase. Activation of cardiac fibroblasts and their differentiation into myofibroblasts is a key event in the progression of cardiac fibrosis that leads to end-stage heart failure. Apelin, an adipocyte-derived factor, exhibits a number of cardioprotective...

Wu, H-Chieh.; Lee, L-Chien.; Wang, W-Jie., 2016: Incidence and mortality of postoperative acute kidney injury in non-dialysis patients: comparison between the AKIN and KDIGO criteria. This retrospective study determines whether the kidney disease: improving global outcomes (KDIGO) criteria are superior to acute kidney injury network (AKIN) criteria in detecting non-dialysis AKI events and predicting mortality in chronic kidney...

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