Results 41 to 50 of about 8,917 (179)

Decolorization of Cheddar cheese whey by activated carbon [PDF]

Journal of Dairy Science, 2015
Colored Cheddar whey is a source for whey protein recovery and is decolorized conventionally by bleaching, which affects whey protein quality. Two activated carbons were studied in the present work as physical means of removing annatto (norbixin) in Cheddar cheese whey.
Yue, Zhang, Rachel, Campbell, MaryAnne, Drake, Qixin, Zhong   +3 more
openaire   +2 more sources

Proso Millet (Panicum miliaceum): Nutritional Composition, Functional Attributes, and Health Implications

Future Postharvest and Food, EarlyView.
A nutrient‐dense grain, proso millet is well‐known for its high protein content and vital amino acids. It is high in fiber, vitamins, and minerals and has many health advantages, including promoting heart health, enhancing digestion, and helping with weight management.
Sangeeta Yadav, Pratiksha Singh, Mazia Ahmed, Pinki Saini   +3 more
wiley   +1 more source

Characterization of concentrated second cheese whey

, 2018
The residual deproteinized whey known as second cheese whey or “Sorelho”, is a byproduct obtained from whey cheese manufacture. It is commonly obtained in small/medium scale cheese plants and, although it has little to no commercial value, it is produced in relatively high volumes, which results in a complex disposal process.
Faustino, Margarida, Salsinha, Ana Sofia, Pimentel, Lígia, Alcalá, Luis, Freitas, Ana Cristina, Gomes, Ana Maria, Pereira, Carlos Dias, Pintado, Manuela   +7 more
openaire   +5 more sources

Chemistry Underlying the Behavior of Food and Agricultural Components During Industrial Manufacturing Processes and Its Implications in Quality Assurance, Food Quality, and Food Safety Management: A Systematic Review

Food Safety and Health, EarlyView.
Industrial manufacturing processes have transformative effects on the components of food matrix. These transformations in food matrix and components have direct implications for quality assurance (QA), food quality (e.g., nutritional profile and texture), and food safety management (e.g., pathogen control and toxin mitigation). ABSTRACT This systematic
Chinaza Godswill Awuchi
wiley   +1 more source

Effect of encapsulated purple sweet potato (Ipomoea batatas L.) peel extract on fresh goat cheese: quality and polyphenolic and color stability during refrigerated storage

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND The aim of this work was to characterize the polyphenolic profile of encapsulated purple sweet potato peel extract (PSPPE), to assess the effects of its addition (1.5 and 3 g L−1) on the color, texture, microbiological quality, microstructure, and sensory attributes of fresh goat cheese, and to monitor the polyphenolic profile and ...
Raquel Lucas‐González, Nuria Muñoz‐Tébar, Gema Martínez‐Navarrete, José Ángel Pérez‐Álvarez, Eduardo Fernández, José Manuel Lorenzo, Juana Fernández‐López, Manuel Viuda‐Martos   +7 more
wiley   +1 more source

Biotechnological Utilization with a Focus on Anaerobic Treatment of Cheese Whey: Current Status and Prospects

Energies, 2012
Cheese whey utilization is of major concern nowadays. Its high organic matter content, in combination with the high volumes produced and limited treatment options make cheese whey a serious environmental problem.
Aspasia A. Chatzipaschali, Anastassios G. Stamatis   +1 more
doaj   +1 more source

Bromelain as the enzyme of the future: A global bibliometric mapping of its applications and emerging trends

Journal of the Science of Food and Agriculture, EarlyView.
Abstract INTRODUCTION Bromelain, a complex mixture of proteolytic enzymes primarily extracted from plants of the Bromeliaceae family, has gained prominence because of its broad industrial applicability, particularly in the food, pharmaceutical and cosmetic sectors.
Genésio José da Silva Neto, Tonny Cley Campos Leite, Mônica Tejo Cavalcanti, Geany Targino Sousa Pedrosa, Rerisson do Nascimento Alves, Amanda Reges de Sena, Mônica Correia Gonçalves   +6 more
wiley   +1 more source

Effect of modified whey proteins on texture and sensory quality of processed cheese

Czech Journal of Food Sciences, 2013
One of the possibilities to enhance nutritional benefits of processed cheese is the incorporation of whey proteins. However, it is necessary to characterise the effect of their addition on its texture, rheology, and sensory quality.
Miroslava MIHULOVÁ, Marta VEJLUPKOVÁ, Jana HANUŠOVÁ, Jiří ŠTĚTINA, Zdeňka PANOVSKÁ   +4 more
doaj   +1 more source

Evaluation of Salt Whey as an Ingredient in Processed Cheese [PDF]

Journal of Dairy Science, 2004
The objective of this research was to determine whether salt whey, obtained from a traditional Cheddar cheese manufacturing process, could be used as an ingredient in processed cheese. Due to its high salinity level, salt whey is underutilized and leads to disposal costs. Consequently, alternative uses need to be pursued.
R, Kapoor, L E, Metzger
openaire   +2 more sources

CO2‐Responsive Dual‐Charge‐Switchable Membranes for Protein Foulant Cleaning

Macromolecular Rapid Communications, EarlyView.
CO2‐responsive poly(ether sulfone) ultrafiltration membranes with dual‐charge‐switchable surfaces are prepared by incorporating an amphoteric diblock copolymer additive using the nonsolvent‐induced phase separation method. Alternating CO2 and N2 bubbling changes the solution pH around the copolymer isoelectric point and hence reversibly switches the ...
Niloofar Zamanian, Yue Zhao
wiley   +1 more source