Results 71 to 80 of about 118,034 (210)

Volatility Formation in Dairy Futures: Fundamentals, Public Information, and Processing Ambiguity

Journal of Futures Markets, Volume 46, Issue 11, Page 1838-1866, November 2026.
ABSTRACT Class III milk futures cash‐settle to an administered price based on weekly component prices, creating a predictable within‐month flow of settlement‐relevant information. This paper studies drivers of cross‐month variation in realized volatility in this formula‐settled market.
Xiaodong Du
wiley   +1 more source

RESEARCH OF INFLUENCE OF MASS FRACTION OF SOLIDS ON THE DEVELOPMENT OF COTTAGE CHEESE WHEY MICROFLORA DURING THE ELECTRODIALYSIS PROCESSING [PDF]

Техника и технология пищевых производств, 2016
One of the problems of whey electrodialysis is the possible reduction of microbiological indices of raw materials during the process, which negatively affects the quality of the final product.
Kosenko M.E., Kulikova I.K., Donskih A.N., Anisimov G.S., Evdokimov I.A.   +4 more
doaj  

Conventional and Emerging Protein Ingredients in Farinaceous Products: Amino Acid Quality, Digestibility, Biological Value, and Functional Performance

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 6, November 2026.
ABSTRACT The increasing demand for protein‐enriched foods has renewed interest in farinaceous products as widely consumed and technologically adaptable matrices for nutritional improvement. However, protein enrichment cannot be evaluated solely by increases in crude protein content, as nutritional value depends on essential amino acid (EAA) balance ...
P. Álvarez‐Arteaga, M. A. Lazo‐Vélez, L. Mateo Cordero‐Clavijo, S. Paterson   +3 more
wiley   +1 more source

Cheese Whey Fermentation by Its Native Microbiota: Proteolysis and Bioactive Peptides Release with ACE-Inhibitory Activity

Fermentation, 2020
Cheese whey contains about 20% of the total milk protein and has high nutritional and technological value, as well as attractive biological properties. Whey protein represents an important source of bioactive peptides with beneficial effects on health (e.
Miguel A. Mazorra-Manzano, Glen R. Robles-Porchas, Daniel A. González-Velázquez, María J. Torres-Llanez, Marcel Martínez-Porchas, Celia O. García-Sifuentes, Aarón F. González-Córdova, Belinda Vallejo-Córdoba   +7 more
doaj   +1 more source

Botanical, Phytochemistry, Pharmacology and Applications of Genus Heracleum: A Review

Chemistry &Biodiversity, Volume 23, Issue 10, October 2026.
This manuscript presents a comprehensive review of plant species in the genus Heracleum, from botanical classification and distribution to medicinal uses, phytochemistry, pharmacology, and applications, aiming to provide references for further exploration of their therapeutic value and research development.
Nan Zhang, Yuan Li, Zhi‐Yuan Guo, Ye‐Zi Ma, Miao‐Miao Xu, Dong‐Dong Zhang   +5 more
wiley   +1 more source

Aerobic digestion of cheese whey

, 1990
The main objetive of this work was to evaluate the anaerobic digestion of cheese whey (68.000mg COD/l), without whey pH adjustment, incomplete mixture semi-continuous laboratory reactors with temperature maintained at 35° ± 1°C. Cattle manure with 8% total solids was used for seeding the reactors. The experiment was carried out for a period of 100 days.
Lacerda, T.H.M., Oliveira, A.J.de, Caruso, J.G.B.   +2 more
openaire   +2 more sources

KOMBREAD, Kombucha as a Functional Starter for Sourdough Bread: Physicochemical Properties, Microbiological Characterization, and Quality Evaluation

Food Science &Nutrition, Volume 14, Issue 10, October 2026.
Kombucha can be used as a microbial starter to accelerate sourdough fermentation, reducing maturation time from 10–14 days to about 5 days. The resulting bread maintains comparable texture, structure, and sensory qualities to traditional sourdough while offering enhanced functional benefits, including higher phenolic content and antioxidant capacity ...
Manuel Chinello, Ragy Nader Ragheb Tawfik, Elisa Canazza, Chiara Nadai, Frederico Augusto Ribeiro de Barros, Giovanna Lomolino, Anna Lante, Viviana Corich, Alessio Giacomini   +8 more
wiley   +1 more source

Ziger whey cheese and its manufacture [PDF]

, 2021
Whey is a significant side stream in the cheese making industry, and it can be utilized in several ways especially because whey proteins are nutritionally valuable.
Jyry, Annika
core  

Technological Optimization of Manufacture of Probiotic Whey Cheese Matrices [PDF]

Journal of Food Science, 2011
Abstract:  In attempts to optimize their manufacture, whey cheese matrices obtained via thermal processing of whey (leading to protein precipitation) and inoculated with probiotic cultures were tested. A central composite, face‐centered design was followed, so a total of 16 experiments were run using fractional ...
Madureira, Ana R., Brandão, Teresa R. S., Gomes, Ana M., Pintado, Manuela E., Malcata, F. Xavier   +4 more
openaire   +3 more sources

Isolasi Penghambat Aktivitas Enzim Pengubah Angiotensin Dari Protein Susu

Jurnal Agripet, 2016
. Three kinds of samles (whey protein containing casenoglycopeptide, whey protein removed casenoglycopeptide and cheese whey powder digested with 7 kinds of proteases at 37 0C for 24 hr (trypsin, protenase-K, actinase-E, thermolysin, and papain) or 25 0C
Amhar Abubakar
doaj   +1 more source