Results 111 to 120 of about 51,713 (248)

Ability of Aphron Flotation in Whey Treatment [PDF]

Iranian Journal of Chemistry & Chemical Engineering, 1993
Whey contains more than half of total solids present in the original milk, which includes 20% of the proteins, most of the lactose, minerals and water soluble vitamins.
Mohammad Chalkosh Amiri, Daryoosh Jalali
doaj  

Seasonal Influences on Milk Yield and Composition Dynamics during a Normal Lactation in Dairy Cows. Milk Lactose, Solids Non Fat, Total Dry Matter Percentage

Scientific Papers Animal Science and Biotechnologies, 2023
Researches were made on 125 lactations from Romanian Black Spotted cows, aimed at studying the evolution of the interval between calving on milk quantity and quality.
Simona Baul, Ludovic-Toma Cziszter, Stelian Acatincai, Iulian Tripon, Silvia Erina, Dinu Gavojdian, Adela Marcu   +6 more
doaj  

Lactose docking to the 2BLG dimer.

, 2013
(A) Lactose docking to a rigid BLG dimer. Notice both K138 and K141 pointing away from lactose. In (B), a side view of the rigid interface docking (lactose, K138 and K141 in yellow) is compared to the “fully flexible” results (green) where K141 shifts ...
Judith Jiménez-Guzmán (481551), Paulina Cortes-Hernández (481549), Lenin Domínguez-Ramírez (481547), Mariano García-Garibay (481550), Elizabeth Del Moral-Ramírez (481548)   +4 more
core   +1 more source

Use of natural ensiling additives with tropical grasses: Physicochemical properties, in vitro fermentation characteristics, and microbial community diversity indices

JSFA reports, EarlyView.
Abstract Background Improving feed quality, availability, and cost‐effectiveness is a big challenge for livestock to ensure animal‐derived food for nutritional security. The aim of the study was to find out how some natural ensiling additives affect physicochemical properties, proximate composition, microbial population, in vitro fermentation ...
A. B. M. Rubayet Bostami, A. S. M. Selim, M. Al‐Mamun, K. M. Islam, M. D. Hossain   +4 more
wiley   +1 more source

Molecular mechanisms linking food processing to the human gut microbiome and metabolic health: A critical review

JSFA reports, EarlyView.
Abstract Food processing can improve safety, shelf life, digestibility and sensory quality, but it can also alter the food matrix, remove microbiota‐accessible substrates and introduce additives or heat‐derived compounds that modify host–microbe interactions.
Elijah Kolawole Oladipo, Oluwatosin Tumininu Olasinde, Oluwaseyi Samuel Akinpelu, Babarinde Jesulayomi Mercy, Olakanmi Oluwakemi Deborah, Ojo Oluwalonimi Christiana, Oyeyiola Olawumi Hezekiah, Christian Chibuike Aguoru, Diovu Charles Chinedu, Anyaoha Emmanuel Obinna, Helen Onyeaka   +10 more
wiley   +1 more source

Advantages of low‐glycaemic‐index carbohydrates in regulating glycaemic response of energy bar: A review

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Energy bars are widely consumed functional foods among athletes and physically active consumers who require convenient sources of sustained energy. Their carbohydrate composition, particularly the type and ratio of digestible sugars such as glucose, fructose and sucrose, strongly influences glycaemic index (GI), postprandial blood glucose ...
Raju Sasikumar, Ayush Gupta, Selva Kumar T, Kaviarasu Ganesan, Sheena Haorongbam, Ravikumar Rajarathinam, Sandeep Janghu, Sandeep Kumar Panda, Amit K. Jaiswal   +8 more
wiley   +1 more source

Accurate analysis of residual lactose in low-lactose milk: Comparing a variety of analytical techniques

, 2019
To receive the designation “lactose-free”, milk should contain <0.01% (w/w) lactose. As the analysis of such low levels of lactose is often hampered by other\ua0saccharides\ua0present or formed during milk processing, methods are required that are ...
Petronella Vijverberg, Marieke, Warren Smith, Drew, Matthew Beam, Jesse, Churakova, Ekaterina, Peri, Kameshwara Venkata Ramana, Peri, Kameshwara Venkata Ramana,, Petronella Vijverberg, Marieke,, Stor, Mark,, Soul Vis, Judith, Stor, Mark, Soul Vis, Judith,, Winter, Remko, Winter, Remko,, Churakova, Ekaterina,, Warren Smith, Drew,, Matthew Beam, Jesse,   +15 more
core   +1 more source

Evolution of free amino acids and volatile compounds in dry‐cured fermented 'salchichón' sausages superficially inoculated with different molds

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Surface molds contribute to flavor development in dry‐cured fermented sausages through their effects on proteolysis, amino acid catabolism, and volatile compound formation. This study evaluated the influence of Aspergillus oryzae, Penicillium camemberti, Penicillium roqueforti and Penicillium nalgiovense on the evolution of free ...
José María Martín‐Miguélez, Alberto González‐Mohino, Jorge Ruiz‐Carrascal, Lary Souza Olegario, Josué Delgado   +4 more
wiley   +1 more source

Structures of the transcriptional regulator BgaR, a lactose sensor

, 2019
The structure of BgaR, a transcriptional regulator of the lactose operon in Clostridium perfringens, has been solved by SAD phasing using a mercury derivative.
Peat, Thomas S, Nebl, Tom, Newman, Janet, Caron, Karine   +3 more
core   +1 more source

Impact of sprouting pretreatment on physicochemical properties and in vitro digestibility of buckwheat milk

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Buckwheat is a strategic raw material for plant‐based milk production due to its gluten‐free nature and rich bioactive profile. However, antinutritional factors and starch structure limit the nutritional quality and technological properties of such beverages.
Merve Tuğçe Tunç, Fırat Yılmaz, Arda Akdoğan, İlyas Atalar, Halil İbrahim Odabaş   +4 more
wiley   +1 more source