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Porous Curdlan-Whey Protein Isolate Scaffolds Obtained by Combined Method for Cartilage Tissue Engineering Application. [PDF]
Materials (Basel)Hnydka A +3 more
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Whey protein intakes up to 0.4g/kg body mass are well tolerated before a 10km run at 85% of race pace: a clinical trial. [PDF]
J Int Soc Sports NutrShaw K, Lindstrom B, Moss A, Parnell JA.
europepmc +1 more source
Preserving edible biodiversity through indigenous dairy emulsions: valorization of traditional milk systems for a resilient future. [PDF]
Front NutrKumar A +8 more
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2016
The liquid remaining after removal of the fat and casein from milk by isoelectric or rennet-induced coagulation of the casein is called whey. The whey contains about 90 % of the water of milk, ~98 % of the lactose, ~25 % of the protein and ~50 % of the inorganic salts.
Patrick F. Fox +3 more
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The liquid remaining after removal of the fat and casein from milk by isoelectric or rennet-induced coagulation of the casein is called whey. The whey contains about 90 % of the water of milk, ~98 % of the lactose, ~25 % of the protein and ~50 % of the inorganic salts.
Patrick F. Fox +3 more
openaire +1 more source
Whey and whey powders: production and uses
2016Whey, a by-product of the dairy industry, contains many valuable constituents especially soluble proteins, e.g. -lactoglobulin, -lactalbumin, immunoglobulin, bovine serum albumin, lactoferrin and lactoperoxidase. They are widely accepted as food ingredients in several food formulations (e.g.
F. Xavier Malcata +5 more
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[Nutritional physiology of whey and whey components].
Die Nahrung, 1997Deriving from positive effects of whey drinking cures in antiquity, the Middle Ages and modern time, a review is given on nutritional significance of whey. The proteins are essential components of whey and belong to the proteins with highest biological value because of their amino acid composition.
C A, Barth, U, Behnke
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Whey Protein Recovery and Whey Protein Fractionation
1992Awareness of the potential for whey proteins as food ingredients has been growing for more than a decade. Their high nutritional value, imparted by the high and balanced content of essential amino acids, together with a cost likely to remain less than that of other high value proteins sourced from meat or eggs, means they may be used to advantage in ...
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International Journal of Dairy Technology, 1980
The composition of whey is briefly discussed and less well‐known areas for research on whey are highlighted. On whole whey solids aspects of lactose intolerance and of whey taint require attention. Lactose derivatives, the flavour‐binding quality of lactose, and its precise behaviour in dough require sudy.
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The composition of whey is briefly discussed and less well‐known areas for research on whey are highlighted. On whole whey solids aspects of lactose intolerance and of whey taint require attention. Lactose derivatives, the flavour‐binding quality of lactose, and its precise behaviour in dough require sudy.
openaire +1 more source