Results 301 to 310 of about 179,821 (344)

Influence of nitrogen gas injection and agglomeration during spray drying on the physical and bulk handling properties of milk protein concentrate powders

, 2021
This study investigated the influence of injecting nitrogen (N2) gas under high-pressure into milk protein concentrate (80%, w/w, protein; MPC) prior to spray drying and examining the physical and bulk handling properties of regular (non-agglomerated ...
David J. McSweeney, V. Maidannyk, J. O’Mahony, N. McCarthy   +3 more
semanticscholar   +1 more source

Textural performance of Zea mays transglutaminase modified milk protein concentrate in stirred yoghurt

LWT, 2021
Zea mays transglutaminase (TGZ) crosslinking was investigated as ways to improve the textural performance of yoghurt with milk protein concentrate (MPC).
Hongbo Li, Chunshuang Li, Tiantian Liu, Chen Yang, Dingkuo Liu, Hongjuan Li, Jinghua Yu   +6 more
semanticscholar   +1 more source

Steam vs. SC–CO2–based extrusion: Comparison of physical properties of milk protein concentrate extrudates

, 2021
Milk protein concentrate (MPC) is an attractive high protein and low lactose containing ingredient. However, its utilization in extruded products remains a challenge because of its sensitivity to high temperature and shear.
Ashton K. Yoon, P. Singha, S. Rizvi
semanticscholar   +1 more source

Characterization of Extruded and Toasted Milk Protein Concentrates

Journal of Food Science, 2013
Abstract Important functional properties of milk protein concentrate with 80% protein (MPC80), modified with low‐ and high‐shear extrusion, or low‐temperature toasting were compared. The effect of high‐ and low‐shear profile screws in a corotating twin‐screw extruder, and 4 different ramped temperature profiles with die temperatures ...
J C, Banach, S, Clark, B P, Lamsal
openaire   +2 more sources

Functional Characteristics of Milk Protein Concentrates and Their Modification

Critical Reviews in Food Science and Nutrition, 2015
A major deterrent to the usage of milk protein concentrate (MPC), a high-protein milk product with increasing demand as a food and sports drink ingredient, has been its poor functional characteristics when compared with other milk protein products such as whey protein concentrate and sodium caseinates.
Hankie, Uluko, Lu, Liu, Jia-Ping, Lv, Shu-Wen, Zhang   +3 more
openaire   +2 more sources

Milk protein concentrations in galactorrhoeic mammary secretions

Journal of Reproductive Immunology, 1980
Milk protein concentrations were determined either by double antibody radioimmunoassay (IgA) or single radial immunodiffusion (IgG, lactoferrin, lysozyme and albumin) in the mammayr secretions of one nulliparous and three parous female patients with galactorrhoea due to hyperprolactinaemia.
P L, Yap, E A, Pryde, D B, McClelland
openaire   +2 more sources

Chemical, textural, rheological, and sensorial properties of whey-less Feta cheese as influenced by replacement of milk protein concentrate with Pea protein isolate.

Journal of texture studies, 2020
Replacement of milk protein with protein isolates from vegetable resources can significantly influence the characteristics of Feta whey less cheese and also decrease the cost of final production.
Newsha Omrani Khiabanian, A. Motamedzadegan, Shahram Naghizadeh Raisi, M. Alimi   +3 more
semanticscholar   +1 more source

VACUUM-FREE DRYING OF MILK-PROTEIN CONCENTRATES

Proceedings of the 1st International Congress "The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies", 2023
The purpose of our work was to study the yield and physicochemical parameters of milk-protein concentrates obtained under the conditions of vacuum-free lyophilic drying.
Marina Kurbanova, Roman Kryuk, M. Muhsim-zade, O. I. Kalugina, D. I. Kolesnikov   +4 more
openaire   +1 more source

Properties of concentrates containing milk protein and non‐milk carbohydrates

International Journal of Food Science & Technology, 1980
SummaryVarious edible carbohydrates were combined with skim‐milk concentrate, prepared by ultrafiltration (UF), to obtain a novel range of milk products with total solids contents greater than 40%. These products were very heat stable, their stability being inversely proportional to the reducing power of the carbohydrate in the mixture.
A. W. M. SWEETSUR, D. D. MUIR
openaire   +1 more source

Innovative Uses of Milk Protein Concentrates in Product Development

Journal of Food Science, 2015
Abstract Milk protein concentrates (MPCs) are complete dairy proteins (containing both caseins and whey proteins) that are available in protein concentrations ranging from 42% to 85%. As the protein content of MPCs increases, the lactose levels decrease.
Shantanu, Agarwal, Robert L W, Beausire, Sonia, Patel, Hasmukh, Patel   +3 more
openaire   +2 more sources