首页 > 最新文献

Mljekarstvo最新文献

英文 中文
The influence of different stress factors on the production and quality of sheep milk 不同应激因素对绵羊奶产量和质量的影响
IF 1.2 4区 农林科学 Q3 Agricultural and Biological Sciences Pub Date : 2024-06-11 DOI: 10.15567/mljekarstvo.2024.0301
B. Mioč
Around 10.5 million tonnes of sheep milk are produced worldwide, and around 3.1 million tonnes in Europe. In Europe, sheep milk production has stagnated slightly in recent years and currently accounts for around 1/3 of the global production. Due to its high content of dry matter, milk fat, total protein and casein, sheep milk is an excellent raw material for cheese production. Milk processing and cheese making are not only economically important, but also part of the cultural heritage based on a long tradition, often taking place in rural and less developed areas. Milk production and quality are very complex and are influenced by numerous factors, the most important of which are breed, feeding and body condition, parity and stage of lactation, milking and udder health, and environmental factors. In addition, different types of stress such as heat stress, nutritional stress, weaning stress, shearing stress, stress of regrouping, etc. have a significant impact on the welfare and health of the sheep as well as on the quantity of milk produced, its chemical composition, processing characteristics and the economic efficiency of the flock. In recent years, due to climate change, there has been an increasing number of studies on the effects of heat stress on the reproductive and production characteristics of sheep, as well as on their welfare and health. In addition, heat stress is often associated to the feed and the lack of water. The effects of stress are particularly pronounced in extensive sheep farming and milk production, which are prevalent in sheep farming. The aim of this paper is to describe the effects of the main types of stress on the quantity and chemical composition of sheep milk and on animal welfare.
全球绵羊奶产量约为 1050 万吨,欧洲约为 310 万吨。近年来,欧洲的绵羊奶产量略有停滞,目前约占全球产量的 1/3。由于绵羊奶的干物质、乳脂肪、总蛋白和酪蛋白含量高,因此是奶酪生产的绝佳原料。牛奶加工和奶酪制作不仅具有重要的经济意义,而且还是基于悠久传统的文化遗产的一部分,通常在农村和欠发达地区进行。牛奶的产量和质量非常复杂,受许多因素的影响,其中最重要的是品种、饲喂和体况、泌乳期的奇偶性和阶段、挤奶和乳房健康以及环境因素。此外,不同类型的应激,如热应激、营养应激、断奶应激、剪毛应激、集群应激等,对绵羊的福利和健康以及产奶量、其化学成分、加工特性和羊群的经济效益都有重大影响。近年来,由于气候变化,有关热应激对绵羊繁殖和生产特性以及对其福利和健康影响的研究越来越多。此外,热应激往往与饲料和缺水有关。在养羊业普遍存在的粗放式养羊和牛奶生产中,应激的影响尤为明显。本文旨在描述主要类型的应激对绵羊奶的数量和化学成分以及动物福利的影响。
{"title":"The influence of different stress factors on the production and quality of sheep milk","authors":"B. Mioč","doi":"10.15567/mljekarstvo.2024.0301","DOIUrl":"https://doi.org/10.15567/mljekarstvo.2024.0301","url":null,"abstract":"Around 10.5 million tonnes of sheep milk are produced worldwide, and around 3.1 million tonnes in Europe. In Europe, sheep milk production has stagnated slightly in recent years and currently accounts for around 1/3 of the global production. Due to its high content of dry matter, milk fat, total protein and casein, sheep milk is an excellent raw material for cheese production. Milk processing and cheese making are not only economically important, but also part of the cultural heritage based on a long tradition, often taking place in rural and less developed areas. Milk production and quality are very complex and are influenced by numerous factors, the most important of which are breed, feeding and body condition, parity and stage of lactation, milking and udder health, and environmental factors. In addition, different types of stress such as heat stress, nutritional stress, weaning stress, shearing stress, stress of regrouping, etc. have a significant impact on the welfare and health of the sheep as well as on the quantity of milk produced, its chemical composition, processing characteristics and the economic efficiency of the flock. In recent years, due to climate change, there has been an increasing number of studies on the effects of heat stress on the reproductive and production characteristics of sheep, as well as on their welfare and health. In addition, heat stress is often associated to the feed and the lack of water. The effects of stress are particularly pronounced in extensive sheep farming and milk production, which are prevalent in sheep farming. The aim of this paper is to describe the effects of the main types of stress on the quantity and chemical composition of sheep milk and on animal welfare.","PeriodicalId":18635,"journal":{"name":"Mljekarstvo","volume":null,"pages":null},"PeriodicalIF":1.2,"publicationDate":"2024-06-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141359904","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Analysis of 18 elements in Alpine goat milk in the first third of lactation 分析阿尔卑斯山山羊奶中 18 种元素在哺乳期前三分之一的含量
IF 1.2 4区 农林科学 Q3 Agricultural and Biological Sciences Pub Date : 2024-06-11 DOI: 10.15567/mljekarstvo.2024.0302
Z. Antunović
The research objective was to examine the influence of the first third of the lactation stage on 18 mineral elements in Alpine goat milk. The research was carried out on 20 goats of the French-Alpine breed, which were on average 5 years old and in the fourth lactation. The goats were monitored on the 30th and the 90th day of lactation. Their milk was analysed for chemical composition by the infrared spectroscopy. By means of inductively coupled plasma (ICP), a total of 18 minerals were analysed (Ca, P, K, Na, K, Mg, Fe, Zn, Cu, Se, Mn, Mo, Co, Cr, Ni, Cd, Pb, As and Hg). The period of milk sampling in the first third of lactation significantly influenced the changes in concentrations of Na, Se, Mo, Cr, Ni and As. Significantly higher concentrations of Na and As were determined in milk sampled on the 90th day, while lower concentrations of Se, Mo, Cr and Ni were determined in milk sampled on the 30th day of the first third of lactation. Analysis of the correlation coefficients between the investigated trace elements and the selected toxic elements in Alpine goat milk showed a significantly positive correlation between Ca:Mg, Ca:P, Ca:Co, Ca:Ni, Ca:Mo; Mg:P, Fe:As, Pb:Cd and P:Ni. In the first third of lactation, Alpine goat milk contained a very low concentration of heavy metals. The described changes indicate that Alpine goat milk is rich in essential elements, while the concentration of toxic elements is very low in the first third of lactation.
研究目的是考察泌乳期前三分之一阶段对阿尔卑斯山羊奶中 18 种矿物质元素的影响。研究对象是 20 只平均年龄为 5 岁、处于第四个泌乳期的法国阿尔卑斯品种山羊。在泌乳期的第 30 天和第 90 天对这些山羊进行了监测。用红外光谱分析了羊奶的化学成分。通过电感耦合等离子体 (ICP),总共分析了 18 种矿物质(钙、磷、钾、钠、钾、镁、铁、锌、铜、硒、锰、钼、钴、铬、镍、镉、铅、砷和汞)。泌乳期前三分之一的牛奶采样期对 Na、Se、Mo、Cr、Ni 和 As 的浓度变化有显著影响。在第 90 天采样的牛奶中,Na 和 As 的浓度明显较高,而在泌乳期前三分之一的第 30 天采样的牛奶中,Se、Mo、Cr 和 Ni 的浓度较低。对阿尔卑斯山羊奶中调查的微量元素与所选有毒元素之间的相关系数进行分析后发现,Ca:Mg、Ca:P、Ca:Co、Ca:Ni、Ca:Mo;Mg:P、Fe:As、Pb:Cd 和 P:Ni 之间存在显著的正相关。在泌乳期的前三分之一,阿尔卑斯山羊奶中的重金属浓度很低。上述变化表明,阿尔卑斯山羊奶富含必需元素,而在泌乳期的前三分之一,有毒元素的浓度非常低。
{"title":"Analysis of 18 elements in Alpine goat milk in the first third of lactation","authors":"Z. Antunović","doi":"10.15567/mljekarstvo.2024.0302","DOIUrl":"https://doi.org/10.15567/mljekarstvo.2024.0302","url":null,"abstract":"The research objective was to examine the influence of the first third of the lactation stage on 18 mineral elements in Alpine goat milk. The research was carried out on 20 goats of the French-Alpine breed, which were on average 5 years old and in the fourth lactation. The goats were monitored on the 30th and the 90th day of lactation. Their milk was analysed for chemical composition by the infrared spectroscopy. By means of inductively coupled plasma (ICP), a total of 18 minerals were analysed (Ca, P, K, Na, K, Mg, Fe, Zn, Cu, Se, Mn, Mo, Co, Cr, Ni, Cd, Pb, As and Hg). The period of milk sampling in the first third of lactation significantly influenced the changes in concentrations of Na, Se, Mo, Cr, Ni and As. Significantly higher concentrations of Na and As were determined in milk sampled on the 90th day, while lower concentrations of Se, Mo, Cr and Ni were determined in milk sampled on the 30th day of the first third of lactation. Analysis of the correlation coefficients between the investigated trace elements and the selected toxic elements in Alpine goat milk showed a significantly positive correlation between Ca:Mg, Ca:P, Ca:Co, Ca:Ni, Ca:Mo; Mg:P, Fe:As, Pb:Cd and P:Ni. In the first third of lactation, Alpine goat milk contained a very low concentration of heavy metals. The described changes indicate that Alpine goat milk is rich in essential elements, while the concentration of toxic elements is very low in the first third of lactation.","PeriodicalId":18635,"journal":{"name":"Mljekarstvo","volume":null,"pages":null},"PeriodicalIF":1.2,"publicationDate":"2024-06-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141359148","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Quality and healthy aspects of Lider cheese at different stages of ripening 不同成熟阶段的里德奶酪的质量和健康问题
IF 1.2 4区 农林科学 Q3 Agricultural and Biological Sciences Pub Date : 2024-06-11 DOI: 10.15567/mljekarstvo.2024.0303
Miroljub Barać
Lider cheese is a commercial full- fat semi-hard cheese produced from pasteurized goat`s milk in mountain area of Nikšić, Montenegro. The aim of this paper is to characterize the change of protein and fatty acid profiles, mineral content and antioxidant potential during the period of one month of its ripening. Proteolysis was monitored using electrophoresis of total extracts and water-soluble fractions under reducing conditions. Fatty acid profiles were determined by gas chromatography whereas the mineral content of cheese at different stage of ripening was determined by Inductively coupled plasma - optical emission spectrometry (ICP-OES) for macroelements and Inductively coupled plasma mass spectrometry (ICP-MS) for microelements, respectively. One month of ripening of Lider cheese is characterized by a relatively slow proteolysis which can be attributed to intensive lose of moisture, by the increase in desirable fatty acid content and consequently by the improvement of fatty acid healthy indices. After 30 days of ripening, mainly due to the degradation of αs-CN, the WSN/ TN and TCA/TN contents increased from 4.69 % to 6.06 % and 1.15 % to 1.90 %, respectively. One- month-old cheese had improved indexes of lipid quality as well as improved reducing power and ability to scavenge free radicals. Ripening did not affect mineral content of cheese if it is expressed on dry matter basis. According to obtained results, the optimal ripening period of Lider cheese is 15 days.
Lider 奶酪是一种商用全脂半硬质奶酪,由黑山 Nikšić 山区的巴氏杀菌山羊奶制成。本文的目的是描述奶酪成熟一个月期间蛋白质和脂肪酸含量、矿物质含量和抗氧化潜力的变化。在还原条件下,对总提取物和水溶性馏分进行电泳,监测蛋白质分解情况。脂肪酸含量通过气相色谱法进行测定,而不同成熟阶段奶酪的矿物质含量则分别通过电感耦合等离子体-光发射光谱法(ICP-OES)和电感耦合等离子体质谱法(ICP-MS)进行测定。里德奶酪成熟一个月后的特点是蛋白质分解相对缓慢,这可归因于水分的大量流失、理想脂肪酸含量的增加以及脂肪酸健康指数的提高。成熟 30 天后,主要由于 αs-CN 的降解,WSN/TN 和 TCA/TN 的含量分别从 4.69 % 增加到 6.06 % 和 1.15 % 增加到 1.90 %。一个月大的奶酪的脂质质量指标有所改善,还原力和清除自由基的能力也有所提高。如果按干物质计算,熟化对奶酪的矿物质含量没有影响。根据所得结果,里德奶酪的最佳成熟期为 15 天。
{"title":"Quality and healthy aspects of Lider cheese at different stages of ripening","authors":"Miroljub Barać","doi":"10.15567/mljekarstvo.2024.0303","DOIUrl":"https://doi.org/10.15567/mljekarstvo.2024.0303","url":null,"abstract":"Lider cheese is a commercial full- fat semi-hard cheese produced from pasteurized goat`s milk in mountain area of Nikšić, Montenegro. The aim of this paper is to characterize the change of protein and fatty acid profiles, mineral content and antioxidant potential during the period of one month of its ripening. Proteolysis was monitored using electrophoresis of total extracts and water-soluble fractions under reducing conditions. Fatty acid profiles were determined by gas chromatography whereas the mineral content of cheese at different stage of ripening was determined by Inductively coupled plasma - optical emission spectrometry (ICP-OES) for macroelements and Inductively coupled plasma mass spectrometry (ICP-MS) for microelements, respectively. One month of ripening of Lider cheese is characterized by a relatively slow proteolysis which can be attributed to intensive lose of moisture, by the increase in desirable fatty acid content and consequently by the improvement of fatty acid healthy indices. After 30 days of ripening, mainly due to the degradation of αs-CN, the WSN/ TN and TCA/TN contents increased from 4.69 % to 6.06 % and 1.15 % to 1.90 %, respectively. One- month-old cheese had improved indexes of lipid quality as well as improved reducing power and ability to scavenge free radicals. Ripening did not affect mineral content of cheese if it is expressed on dry matter basis. According to obtained results, the optimal ripening period of Lider cheese is 15 days.","PeriodicalId":18635,"journal":{"name":"Mljekarstvo","volume":null,"pages":null},"PeriodicalIF":1.2,"publicationDate":"2024-06-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141360387","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Mastitis challenges in Serbian dairy farming: a study on somatic cell counts and pathogen distribution 塞尔维亚奶牛场面临的乳腺炎挑战:体细胞计数和病原体分布研究
IF 1.2 4区 农林科学 Q3 Agricultural and Biological Sciences Pub Date : 2024-06-11 DOI: 10.15567/mljekarstvo.2024.0307
D. Tomanić
Mastitis is pressing concern for dairy herds due to its economic impact and potential health risks. Somatic cell counts (SCC), reflecting udder health, plays a crucial role in mastitis diagnosis. Current research explores the distribution of SCC and its correlation with various mastitis-causing pathogens in dairy farms in Serbia. The study analyzed 194 individual cow milk samples and microbiological testing was conducted under aseptic conditions to isolate and identify mastitis pathogens. The microscopic reference method was employed for assessing SCC in the milk samples. Among mastitis-associated isolates, bacteria were present in 28.87 %, yeast in 12.38 %, while in 5.15 % of milk samples, both bacteria and yeast were present. The relationship between SCC in various sample types (negative, bacteria-positive, yeast-positive, and samples with both bacteria and yeast) was noted. Importantly, samples with both bacteria and yeast presence had the highest SCC. While SCC is a valuable tool for monitoring udder health and the effectiveness of mastitis control programs, its response to specific pathogens is complex and doesn’t allow differentiation between pathogen types easily. This research highlights the challenges in distinguishing pathogen types based solely on SCC.
由于乳腺炎对经济的影响和潜在的健康风险,乳腺炎是奶牛场迫切关注的问题。反映乳房健康状况的体细胞数(SCC)在乳腺炎诊断中起着至关重要的作用。目前的研究探讨了塞尔维亚奶牛场中 SCC 的分布及其与各种乳腺炎致病菌的相关性。研究分析了 194 份奶牛牛奶样本,并在无菌条件下进行了微生物检测,以分离和鉴定乳腺炎病原体。采用显微镜参考方法评估牛奶样本中的 SCC。在乳腺炎相关分离物中,28.87%存在细菌,12.38%存在酵母菌,5.15%的牛奶样本同时存在细菌和酵母菌。我们注意到了不同样本类型(阴性、细菌阳性、酵母菌阳性以及细菌和酵母菌同时存在的样本)中 SCC 之间的关系。重要的是,同时存在细菌和酵母的样品的 SCC 值最高。虽然 SCC 是监测乳房健康和乳腺炎控制计划有效性的重要工具,但它对特定病原体的反应很复杂,不容易区分病原体类型。这项研究凸显了仅根据 SCC 来区分病原体类型所面临的挑战。
{"title":"Mastitis challenges in Serbian dairy farming: a study on somatic cell counts and pathogen distribution","authors":"D. Tomanić","doi":"10.15567/mljekarstvo.2024.0307","DOIUrl":"https://doi.org/10.15567/mljekarstvo.2024.0307","url":null,"abstract":"Mastitis is pressing concern for dairy herds due to its economic impact and potential health risks. Somatic cell counts (SCC), reflecting udder health, plays a crucial role in mastitis diagnosis. Current research explores the distribution of SCC and its correlation with various mastitis-causing pathogens in dairy farms in Serbia. The study analyzed 194 individual cow milk samples and microbiological testing was conducted under aseptic conditions to isolate and identify mastitis pathogens. The microscopic reference method was employed for assessing SCC in the milk samples. Among mastitis-associated isolates, bacteria were present in 28.87 %, yeast in 12.38 %, while in 5.15 % of milk samples, both bacteria and yeast were present. The relationship between SCC in various sample types (negative, bacteria-positive, yeast-positive, and samples with both bacteria and yeast) was noted. Importantly, samples with both bacteria and yeast presence had the highest SCC. While SCC is a valuable tool for monitoring udder health and the effectiveness of mastitis control programs, its response to specific pathogens is complex and doesn’t allow differentiation between pathogen types easily. This research highlights the challenges in distinguishing pathogen types based solely on SCC.","PeriodicalId":18635,"journal":{"name":"Mljekarstvo","volume":null,"pages":null},"PeriodicalIF":1.2,"publicationDate":"2024-06-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141355757","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Influence of αs1-casein genetic variant in buffalo milk and rennet coagulation properties 水牛奶中αs1-酪蛋白基因变异对凝乳酶凝固特性的影响
IF 1.2 4区 农林科学 Q3 Agricultural and Biological Sciences Pub Date : 2024-06-11 DOI: 10.15567/mljekarstvo.2024.0305
Stefan Stepić
Buffalo milk, recognized for its rich composition, including higher levels of fat, lactose, protein, and ash when compared to cow milk, has been insufficiently studied considering its genetic diversity within the buffalo population in Serbia. This study focuses on the analysis of the CSN1S1 472G>C variant and its potential impact on rennet coagulation properties, critical for cheese production. Rennet coagulation parameters (rennet coagulation time (RCT), setting time (ST), aggregation rate (AR), and gel firmness (GF)), along with fresh curd yield (Yf), were examined in both, raw and high heat-treated buffalo milk. Genotyping results, obtained through Sanger sequencing of blood samples from 30 female buffaloes, revealed the presence of three CSN1S1 472G>C genotypes: GG, GC, and CC. The rheological measurements, conducted using dynamic small amplitude oscillatory rheology (SAOR), indicated significant statistical differences (p<0.05) among the tested parameters for these CSN1S1 472G>C genotypes in both raw and heat-treated buffalo milk. In addition, the influence of genotype on the yield of fresh curd in fresh and thermally treated milk was studied. These results can contribute to optimization in the process of production and processing of buffalo milk, emphasizing the importance of understanding the genetic factors in the composition of buffalo milk and its technological properties.
与牛奶相比,水牛奶的成分丰富,脂肪、乳糖、蛋白质和灰分含量较高,但考虑到塞尔维亚水牛种群的遗传多样性,对水牛奶的研究一直不够。本研究的重点是分析 CSN1S1 472G>C 变异及其对凝乳酶凝固特性的潜在影响,凝乳酶凝固特性对奶酪生产至关重要。研究人员检测了生水牛奶和高热处理水牛奶中的凝乳酶凝固参数(凝乳酶凝固时间(RCT)、凝固时间(ST)、聚集率(AR)和凝胶硬度(GF))以及新鲜凝乳产量(Yf)。通过对 30 头雌性水牛的血液样本进行桑格测序得出的基因分型结果显示,存在三种 CSN1S1 472G>C 基因型:GG、GC 和 CC。使用动态小振幅振荡流变学(SAOR)进行的流变学测量表明,生水牛奶和热处理水牛奶中的 pC 基因型存在显著的统计学差异。此外,还研究了基因型对鲜奶和热处理奶中新鲜凝乳产量的影响。这些结果有助于优化水牛奶的生产和加工过程,强调了了解水牛奶成分及其技术特性中遗传因素的重要性。
{"title":"Influence of αs1-casein genetic variant in buffalo milk and rennet coagulation properties","authors":"Stefan Stepić","doi":"10.15567/mljekarstvo.2024.0305","DOIUrl":"https://doi.org/10.15567/mljekarstvo.2024.0305","url":null,"abstract":"Buffalo milk, recognized for its rich composition, including higher levels of fat, lactose, protein, and ash when compared to cow milk, has been insufficiently studied considering its genetic diversity within the buffalo population in Serbia. This study focuses on the analysis of the CSN1S1 472G>C variant and its potential impact on rennet coagulation properties, critical for cheese production. Rennet coagulation parameters (rennet coagulation time (RCT), setting time (ST), aggregation rate (AR), and gel firmness (GF)), along with fresh curd yield (Yf), were examined in both, raw and high heat-treated buffalo milk. Genotyping results, obtained through Sanger sequencing of blood samples from 30 female buffaloes, revealed the presence of three CSN1S1 472G>C genotypes: GG, GC, and CC. The rheological measurements, conducted using dynamic small amplitude oscillatory rheology (SAOR), indicated significant statistical differences (p<0.05) among the tested parameters for these CSN1S1 472G>C genotypes in both raw and heat-treated buffalo milk. In addition, the influence of genotype on the yield of fresh curd in fresh and thermally treated milk was studied. These results can contribute to optimization in the process of production and processing of buffalo milk, emphasizing the importance of understanding the genetic factors in the composition of buffalo milk and its technological properties.","PeriodicalId":18635,"journal":{"name":"Mljekarstvo","volume":null,"pages":null},"PeriodicalIF":1.2,"publicationDate":"2024-06-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141356615","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Role of dietary intervention on sugar-sweetened beverages, fruit juices and milk consumption among obese children/adolescents 膳食干预对肥胖儿童/青少年饮用含糖饮料、果汁和牛奶的影响
IF 1.2 4区 农林科学 Q3 Agricultural and Biological Sciences Pub Date : 2024-06-11 DOI: 10.15567/mljekarstvo.2024.0306
Valentina Rahelić
The increase in childhood obesity is one of the biggest public health problems of the 21st century. Among the contributing dietary factors is the high consumption of sugar-sweetened beverages (SSB) and sweetened fruit juices (SFJ). On the other hand, regular consumption of milk and dairy products has decreased in many countries over the years, although research has shown an inverse association between dairy consumption and obesity. The aim of this study was to determine the effects of a dietary intervention within a multidisciplinary structured programme on reducing the consumption of SSB and SFJ and simultaneously increasing the consumption of milk and diary products in obese children/adolescents. The study included 100 participants of both sexes who had been diagnosed with obesity and participated in a five-day multidisciplinary structured programme focused on dietary intrevention. Standard anthropometric measurements and a validated questionnaire were used during the study. The mean age of the participants was 12.61±1.90 years, body mass index (BMI) was 98.38±1.26 percentiles; mean consumption of SSB was 1.68 ± 2.89 dL; SFJ was 3.72±5.09 dL and milk and dairy products was 3.10±2.35 dL per day at the start of the intervention. After the five-day programme, patients were reeducated once a month for the first six months, then every two months for up to 24 months. After 24 months, a significant decrease in SSB and SFJ intake (p<0.001) and an increase in milk and dairy products intake (p=0.002) were observed. The percentiles of the BMI also decreased after 24 months (p<0.001). The dietary intervention had a positive effect on the anthropometric values and the change in the dietary habits of the participants, with a focus on the consumption of milk and dairy products.
儿童肥胖症的增加是 21 世纪最大的公共卫生问题之一。造成这一现象的饮食因素包括大量饮用加糖饮料(SSB)和加糖果汁(SFJ)。另一方面,尽管研究表明乳制品消费与肥胖之间存在反向关联,但多年来许多国家的牛奶和乳制品消费量却在下降。本研究旨在确定在一项多学科结构化计划中采取膳食干预措施对肥胖儿童/青少年减少 SSB 和 SFJ 消费量、同时增加牛奶和乳制品消费量的影响。这项研究包括 100 名被诊断为肥胖症的男女参与者,他们参加了一项为期五天的以膳食干预为重点的多学科结构化计划。研究期间使用了标准人体测量方法和有效问卷。干预开始时,参与者的平均年龄为(12.61±1.90)岁,体重指数(BMI)为(98.38±1.26)百分位数;每天摄入的固态饮料(SSB)平均为(1.68±2.89)分升;自来水(SFJ)平均为(3.72±5.09)分升,牛奶和乳制品平均为(3.10±2.35)分升。在为期五天的计划结束后,患者在前六个月每月接受一次再教育,之后每两个月接受一次再教育,直至 24 个月。24 个月后,观察到 SSB 和 SFJ 的摄入量明显减少(p<0.001),牛奶和乳制品的摄入量增加(p=0.002)。24 个月后,体重指数的百分位数也有所下降(p<0.001)。饮食干预对参与者的人体测量值和饮食习惯的改变产生了积极影响,重点是牛奶和乳制品的摄入量。
{"title":"Role of dietary intervention on sugar-sweetened beverages, fruit juices and milk consumption among obese children/adolescents","authors":"Valentina Rahelić","doi":"10.15567/mljekarstvo.2024.0306","DOIUrl":"https://doi.org/10.15567/mljekarstvo.2024.0306","url":null,"abstract":"The increase in childhood obesity is one of the biggest public health problems of the 21st century. Among the contributing dietary factors is the high consumption of sugar-sweetened beverages (SSB) and sweetened fruit juices (SFJ). On the other hand, regular consumption of milk and dairy products has decreased in many countries over the years, although research has shown an inverse association between dairy consumption and obesity. The aim of this study was to determine the effects of a dietary intervention within a multidisciplinary structured programme on reducing the consumption of SSB and SFJ and simultaneously increasing the consumption of milk and diary products in obese children/adolescents. The study included 100 participants of both sexes who had been diagnosed with obesity and participated in a five-day multidisciplinary structured programme focused on dietary intrevention. Standard anthropometric measurements and a validated questionnaire were used during the study. The mean age of the participants was 12.61±1.90 years, body mass index (BMI) was 98.38±1.26 percentiles; mean consumption of SSB was 1.68 ± 2.89 dL; SFJ was 3.72±5.09 dL and milk and dairy products was 3.10±2.35 dL per day at the start of the intervention. After the five-day programme, patients were reeducated once a month for the first six months, then every two months for up to 24 months. After 24 months, a significant decrease in SSB and SFJ intake (p<0.001) and an increase in milk and dairy products intake (p=0.002) were observed. The percentiles of the BMI also decreased after 24 months (p<0.001). The dietary intervention had a positive effect on the anthropometric values and the change in the dietary habits of the participants, with a focus on the consumption of milk and dairy products.","PeriodicalId":18635,"journal":{"name":"Mljekarstvo","volume":null,"pages":null},"PeriodicalIF":1.2,"publicationDate":"2024-06-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141357294","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
S-layer proteins in microencapsulated freeze-dried probiotic Levilactobacillus brevis strains 微胶囊冻干益生菌 Levilactobacillus brevis 菌株中的 S 层蛋白质
IF 1.2 4区 农林科学 Q3 Agricultural and Biological Sciences Pub Date : 2024-06-11 DOI: 10.15567/mljekarstvo.2024.0304
Nina Čuljak
The presence of surface (S)-layer proteins as a rare property of lactic acid bacteria plays an important role in the expression of the probiotic properties of the producer strain and protects the cells from unfavourable environmental conditions. Therefore, the aim of this work was to evaluate the role of S-layer proteins of four Levilactobacillus brevis MB1, MB2, MB13, and MB20 strains, previously isolated from human milk. The results showed better survival under simulated gastrointestinal tract (GIT) conditions and better adhesion to Caco-2 cells, achieved when S-proteins were present on the surface of the examined probiotic Levilactobacillus brevis strains. Free cells and cells microencapsulated in alginate, with or without galactooligosaccharides (GOS) and fructooligosaccharides (FOS), survived in high numbers during freeze-drying and one-month storage at 4 °C, as well as during exposure to simulated GIT conditions (>108 CFU/g), thus fulfilling the primary technological criterion for the selection of probiotic strains. Higher survival of freeze-drying of encapsulated cells than free cells, can be attributed to the protective effect of alginate, GOS and FOS as prebiotic agents. However, GOS was more protective than FOS in maintaining the viability of microencapsulated Levilactobacillus brevis MB1, MB2, MB13 and MB20 cells in alginate during storage and under the harsh conditions of GIT and freeze-drying.
表面(S)层蛋白的存在是乳酸菌的一种罕见特性,在表达生产菌株的益生特性和保护细胞免受不利环境条件影响方面发挥着重要作用。因此,这项工作的目的是评估之前从人奶中分离出来的四种左旋乳杆菌 MB1、MB2、MB13 和 MB20 菌株的 S 层蛋白的作用。研究结果表明,在模拟胃肠道(GIT)条件下,当 S 蛋白存在于受检的益生菌左旋乳杆菌菌株表面时,其存活率更高,与 Caco-2 细胞的粘附性更好。游离细胞和海藻酸盐微囊化细胞,无论是否含有半乳寡糖(GOS)和果寡糖(FOS),在冷冻干燥和 4 °C 下储存一个月期间,以及在模拟胃肠道条件下(>108 CFU/g),都有很高的存活率,从而满足了选择益生菌株的主要技术标准。与游离细胞相比,封装细胞的冻干存活率更高,这可能是由于海藻酸盐、GOS 和 FOS 作为益生元剂的保护作用。不过,在海藻酸盐中微胶囊化的保加利亚左旋乳杆菌 MB1、MB2、MB13 和 MB20 细胞在储存期间以及在胃肠道和冷冻干燥的苛刻条件下保持存活率方面,GOS 比 FOS 更有保护作用。
{"title":"S-layer proteins in microencapsulated freeze-dried probiotic Levilactobacillus brevis strains","authors":"Nina Čuljak","doi":"10.15567/mljekarstvo.2024.0304","DOIUrl":"https://doi.org/10.15567/mljekarstvo.2024.0304","url":null,"abstract":"The presence of surface (S)-layer proteins as a rare property of lactic acid bacteria plays an important role in the expression of the probiotic properties of the producer strain and protects the cells from unfavourable environmental conditions. Therefore, the aim of this work was to evaluate the role of S-layer proteins of four Levilactobacillus brevis MB1, MB2, MB13, and MB20 strains, previously isolated from human milk. The results showed better survival under simulated gastrointestinal tract (GIT) conditions and better adhesion to Caco-2 cells, achieved when S-proteins were present on the surface of the examined probiotic Levilactobacillus brevis strains. Free cells and cells microencapsulated in alginate, with or without galactooligosaccharides (GOS) and fructooligosaccharides (FOS), survived in high numbers during freeze-drying and one-month storage at 4 °C, as well as during exposure to simulated GIT conditions (>108 CFU/g), thus fulfilling the primary technological criterion for the selection of probiotic strains. Higher survival of freeze-drying of encapsulated cells than free cells, can be attributed to the protective effect of alginate, GOS and FOS as prebiotic agents. However, GOS was more protective than FOS in maintaining the viability of microencapsulated Levilactobacillus brevis MB1, MB2, MB13 and MB20 cells in alginate during storage and under the harsh conditions of GIT and freeze-drying.","PeriodicalId":18635,"journal":{"name":"Mljekarstvo","volume":null,"pages":null},"PeriodicalIF":1.2,"publicationDate":"2024-06-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141355408","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
The aroma profile of butter produced using different starter cultures 使用不同酵母菌生产黄油的香味特征
IF 1.2 4区 农林科学 Q3 Agricultural and Biological Sciences Pub Date : 2024-03-25 DOI: 10.15567/mljekarstvo.2024.0204
Mustafa Şengül
The aroma of fermented dairy products is greatly influenced by starter cultures and by the lactic acid bacteria strains that are used as starter cultures. Experimental butter samples were produced using no starter culture, by a commercial starter culture (Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis biovar. diacetylactis, Leuconostoc mesenteroides), by a prepared bacteria mix (Lactococcus lactis subsp. lactis EM1, Lactococcus lactis subsp. cremoris EM28, Lactococcus lactis subsp. lactis biovar. diacetylactis G49, Leuconostoc mesenteroides B3), and by a prepared bacteria mix fortified with Lactobacillus rhamnosus B19 (L. rhamnosus B19). The aroma profile of the butter samples was investigated using a gas chromatography mass spectometry method (GC-MS). A total of 92 components were determined in the butter samples, including acids (12), alcohols (20), aldehydes (9), alkanes (6), esters (8), ketones (19) and several other aroma compounds (18). The sample containing the prepared starter culture had the most detectable aroma components, while the lowest number of aromatic components were found in the sample without a starter culture. 2,3-butanedione (diacetyl) was not detected in the sample without a starter culture. 2-Butanone 3-hydroxy- (acetoin) content was the highest in the sample containing the commercial starter culture and the lowest in the sample without a starter culture.
发酵乳制品的香味在很大程度上受起始培养物和用作起始培养物的乳酸菌株的影响。实验黄油样品是在不使用起始培养物、使用商业起始培养物(Lactococcus lactis subsp.lactis、Lactococcus lactis subsp.cremoris、Lactococcus lactis subsp.lactis biovar.diacetylactis、Leuconostoc mesenteroides)、使用混合菌(Lactococcus lactis subsp.lactis EM1、Lactococcus lactis subsp.diacetylactis G49、Leuconostoc mesenteroides B3),以及添加鼠李糖乳杆菌 B19(L. rhamnosus B19)的混合菌。采用气相色谱-质谱法(GC-MS)对黄油样品的香气特征进行了研究。在黄油样品中总共测定了 92 种成分,包括酸类(12 种)、醇类(20 种)、醛类(9 种)、烷类(6 种)、酯类(8 种)、酮类(19 种)和其他一些芳香化合物(18 种)。含有发酵培养基的样品中可检测到的芳香成分最多,而不含发酵培养基的样品中芳香成分最少。在不含起始培养物的样品中未检测到 2,3-丁二酮(双乙酰)。含有商业发酵培养基的样品中 2-丁酮 3-羟基(乙炔醛)含量最高,而不含发酵培养基的样品中含量最低。
{"title":"The aroma profile of butter produced using different starter cultures","authors":"Mustafa Şengül","doi":"10.15567/mljekarstvo.2024.0204","DOIUrl":"https://doi.org/10.15567/mljekarstvo.2024.0204","url":null,"abstract":"The aroma of fermented dairy products is greatly influenced by starter cultures and by the lactic acid bacteria strains that are used as starter cultures. Experimental butter samples were produced using no starter culture, by a commercial starter culture (Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis biovar. diacetylactis, Leuconostoc mesenteroides), by a prepared bacteria mix (Lactococcus lactis subsp. lactis EM1, Lactococcus lactis subsp. cremoris EM28, Lactococcus lactis subsp. lactis biovar. diacetylactis G49, Leuconostoc mesenteroides B3), and by a prepared bacteria mix fortified with Lactobacillus rhamnosus B19 (L. rhamnosus B19). The aroma profile of the butter samples was investigated using a gas chromatography mass spectometry method (GC-MS). A total of 92 components were determined in the butter samples, including acids (12), alcohols (20), aldehydes (9), alkanes (6), esters (8), ketones (19) and several other aroma compounds (18). The sample containing the prepared starter culture had the most detectable aroma components, while the lowest number of aromatic components were found in the sample without a starter culture. 2,3-butanedione (diacetyl) was not detected in the sample without a starter culture. 2-Butanone 3-hydroxy- (acetoin) content was the highest in the sample containing the commercial starter culture and the lowest in the sample without a starter culture.","PeriodicalId":18635,"journal":{"name":"Mljekarstvo","volume":null,"pages":null},"PeriodicalIF":1.2,"publicationDate":"2024-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140382032","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Characterisation of probiotic fermented milks produced from goat milk containing low or high somatic cell counts 用体细胞数低或高的山羊奶生产的益生菌发酵乳的特征
IF 1.2 4区 农林科学 Q3 Agricultural and Biological Sciences Pub Date : 2024-03-25 DOI: 10.15567/mljekarstvo.2024.0202
Cem Karagözlü
Probiotic fermented milks were produced from goat milk containing two different somatic cell counts (SCC) at low (<500.000 cells/mL) and high (>1.500.000 cells/mL) levels. The produced samples were analysed for some chemical, textural, microbiological and sensory properties. The samples made from high SCC goat milk had higher lipolytic activity. The viscosity and hardness of probiotic fermented milks with low SCC were higher than that of the higher SCC samples. Probiotic fermented milks produced with low SCC achieved higher sensory scores and the viability of the starter bacteria was more stable in these samples.
用含有两种不同体细胞数(SCC)的低水平(1.500.000 cells/mL)山羊奶生产益生菌发酵乳。对生产的样品进行了化学、质地、微生物和感官特性分析。由高 SCC 羊奶制成的样品具有更高的脂肪分解活性。低 SCC 益生菌发酵乳的粘度和硬度高于高 SCC 样品。用低 SCC 生产的益生菌发酵奶的感官评分更高,而且这些样品中启动菌的活力更稳定。
{"title":"Characterisation of probiotic fermented milks produced from goat milk containing low or high somatic cell counts","authors":"Cem Karagözlü","doi":"10.15567/mljekarstvo.2024.0202","DOIUrl":"https://doi.org/10.15567/mljekarstvo.2024.0202","url":null,"abstract":"Probiotic fermented milks were produced from goat milk containing two different somatic cell counts (SCC) at low (<500.000 cells/mL) and high (>1.500.000 cells/mL) levels. The produced samples were analysed for some chemical, textural, microbiological and sensory properties. The samples made from high SCC goat milk had higher lipolytic activity. The viscosity and hardness of probiotic fermented milks with low SCC were higher than that of the higher SCC samples. Probiotic fermented milks produced with low SCC achieved higher sensory scores and the viability of the starter bacteria was more stable in these samples.","PeriodicalId":18635,"journal":{"name":"Mljekarstvo","volume":null,"pages":null},"PeriodicalIF":1.2,"publicationDate":"2024-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140384911","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Evaluation of heat-induced changes and 5-hydroxymethylfurfural formation in mare milk - a comparative study to cow milk 评估热引起的变化和母牛奶中 5-羟甲基糠醛的形成--与牛奶的比较研究
IF 1.2 4区 农林科学 Q3 Agricultural and Biological Sciences Pub Date : 2024-03-25 DOI: 10.15567/mljekarstvo.2024.0201
Irena Barukčić Jurina
Mare milk is known for therapeutic properties due to the presence of bioactive components that are sensitive to thermal treatments and tend to lose their activity. Accordingly, mare milk is consumed raw or frozen, but for food safety reasons recent studies suggest mandatory pasteurization of mare milk before consumption. The aim of this study was to examine the effects of different heat treatments on mare milk quality and compare those to heat induced changes in cow milk. In all milk samples, the total dissolved solids (TDS), electrical conductivity (EC), antioxidant capacity (AC) by the DPPH and FRAP methods, changes in colour (ΔE*), concentration of 5-hydroxymethylfurfural (HMF) and the total phenols (TPC) were determined. Heat induced protein denaturation was monitored by SDS-PAGE, while NIR was applied for qualitative analysis of structural changes. In-bottle sterilization at 116 °C/16ʹ and 120 °C/5ʹ showed to be inappropriate for mare milk processing, since they resulted in the most intense colour changes (ΔE*>5), the highest free and total HMF concentrations (40.70 μmol/L free, 70.26 μmol/L total HMF at 116 °C/16ʹ; 35.49 μmol/L free, 58.12 μmol/L total HMF at 120 °C/5ʹ) and the most intense protein denaturation. On contrary, the applied HTST regimes (72 °C/20”, 85 °C/30”, 90 °C/5ʹ) and thermisation at 63 °C/15” were appropriate for mare milk processing considering the studied qualitative changes. Thereby, the HMF concentration, FRAP, TPC and ΔE* value, combined with NIR analysis showed a good potential to be used as rapid and useful tools for monitoring the intensity of heat induced changes in mare milk.
众所周知,马奶具有治疗作用,因为马奶中含有生物活性成分,这些成分对热处理很敏感,容易失去活性。因此,马奶可以生饮或冷冻,但出于食品安全的考虑,最近的研究建议在饮用前对马奶进行强制巴氏杀菌。本研究的目的是检测不同热处理方法对母马乳质量的影响,并将这些影响与牛奶中由热引起的变化进行比较。在所有牛奶样品中,测定了总溶解固体(TDS)、电导率(EC)、采用 DPPH 和 FRAP 方法测定的抗氧化能力(AC)、颜色变化(ΔE*)、5-羟甲基糠醛(HMF)浓度和总酚(TPC)。热引起的蛋白质变性通过 SDS-PAGE 进行监测,而近红外则用于结构变化的定性分析。116 °C/16ʹ 和 120 °C/5ʹ 的瓶内灭菌温度不适合用于母马乳加工,因为它们会导致最强烈的颜色变化(ΔE*>5)、最高的游离 HMF 和总 HMF 浓度(40.70 μmol/L 游离HMF,70.26 μmol/L 总HMF(116 °C/16ʹ);35.49 μmol/L 游离HMF,58.12 μmol/L 总HMF(120 °C/5ʹ),以及最强烈的蛋白质变性。相反,考虑到所研究的质量变化,所采用的高温热处理工艺(72 °C/20"、85 °C/30"、90 °C/5ʹ)和63 °C/15 "的热化工艺适合于母马乳加工。因此,HMF 浓度、FRAP、TPC 和 ΔE* 值与近红外分析相结合,显示出良好的潜力,可用作监测母马乳中热诱导变化强度的快速而有用的工具。
{"title":"Evaluation of heat-induced changes and 5-hydroxymethylfurfural formation in mare milk - a comparative study to cow milk","authors":"Irena Barukčić Jurina","doi":"10.15567/mljekarstvo.2024.0201","DOIUrl":"https://doi.org/10.15567/mljekarstvo.2024.0201","url":null,"abstract":"Mare milk is known for therapeutic properties due to the presence of bioactive components that are sensitive to thermal treatments and tend to lose their activity. Accordingly, mare milk is consumed raw or frozen, but for food safety reasons recent studies suggest mandatory pasteurization of mare milk before consumption. The aim of this study was to examine the effects of different heat treatments on mare milk quality and compare those to heat induced changes in cow milk. In all milk samples, the total dissolved solids (TDS), electrical conductivity (EC), antioxidant capacity (AC) by the DPPH and FRAP methods, changes in colour (ΔE*), concentration of 5-hydroxymethylfurfural (HMF) and the total phenols (TPC) were determined. Heat induced protein denaturation was monitored by SDS-PAGE, while NIR was applied for qualitative analysis of structural changes. In-bottle sterilization at 116 °C/16ʹ and 120 °C/5ʹ showed to be inappropriate for mare milk processing, since they resulted in the most intense colour changes (ΔE*>5), the highest free and total HMF concentrations (40.70 μmol/L free, 70.26 μmol/L total HMF at 116 °C/16ʹ; 35.49 μmol/L free, 58.12 μmol/L total HMF at 120 °C/5ʹ) and the most intense protein denaturation. On contrary, the applied HTST regimes (72 °C/20”, 85 °C/30”, 90 °C/5ʹ) and thermisation at 63 °C/15” were appropriate for mare milk processing considering the studied qualitative changes. Thereby, the HMF concentration, FRAP, TPC and ΔE* value, combined with NIR analysis showed a good potential to be used as rapid and useful tools for monitoring the intensity of heat induced changes in mare milk.","PeriodicalId":18635,"journal":{"name":"Mljekarstvo","volume":null,"pages":null},"PeriodicalIF":1.2,"publicationDate":"2024-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140381474","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
期刊
Mljekarstvo
全部 Acc. Chem. Res. ACS Applied Bio Materials ACS Appl. Electron. Mater. ACS Appl. Energy Mater. ACS Appl. Mater. Interfaces ACS Appl. Nano Mater. ACS Appl. Polym. Mater. ACS BIOMATER-SCI ENG ACS Catal. ACS Cent. Sci. ACS Chem. Biol. ACS Chemical Health & Safety ACS Chem. Neurosci. ACS Comb. Sci. ACS Earth Space Chem. ACS Energy Lett. ACS Infect. Dis. ACS Macro Lett. ACS Mater. Lett. ACS Med. Chem. Lett. ACS Nano ACS Omega ACS Photonics ACS Sens. ACS Sustainable Chem. Eng. ACS Synth. Biol. Anal. Chem. BIOCHEMISTRY-US Bioconjugate Chem. BIOMACROMOLECULES Chem. Res. Toxicol. Chem. Rev. Chem. Mater. CRYST GROWTH DES ENERG FUEL Environ. Sci. Technol. Environ. Sci. Technol. Lett. Eur. J. Inorg. Chem. IND ENG CHEM RES Inorg. Chem. J. Agric. Food. Chem. J. Chem. Eng. Data J. Chem. Educ. J. Chem. Inf. Model. J. Chem. Theory Comput. J. Med. Chem. J. Nat. Prod. J PROTEOME RES J. Am. Chem. Soc. LANGMUIR MACROMOLECULES Mol. Pharmaceutics Nano Lett. Org. Lett. ORG PROCESS RES DEV ORGANOMETALLICS J. Org. Chem. J. Phys. Chem. J. Phys. Chem. A J. Phys. Chem. B J. Phys. Chem. C J. Phys. Chem. Lett. Analyst Anal. Methods Biomater. Sci. Catal. Sci. Technol. Chem. Commun. Chem. Soc. Rev. CHEM EDUC RES PRACT CRYSTENGCOMM Dalton Trans. Energy Environ. Sci. ENVIRON SCI-NANO ENVIRON SCI-PROC IMP ENVIRON SCI-WAT RES Faraday Discuss. Food Funct. Green Chem. Inorg. Chem. Front. Integr. Biol. J. Anal. At. Spectrom. J. Mater. Chem. A J. Mater. Chem. B J. Mater. Chem. C Lab Chip Mater. Chem. Front. Mater. Horiz. MEDCHEMCOMM Metallomics Mol. Biosyst. Mol. Syst. Des. Eng. Nanoscale Nanoscale Horiz. Nat. Prod. Rep. New J. Chem. Org. Biomol. Chem. Org. Chem. Front. PHOTOCH PHOTOBIO SCI PCCP Polym. Chem.
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1