Results 21 to 30 of about 77,222 (252)
Whey Utilization: Sustainable Uses and Environmental Approach
Food Technology and Biotechnology, 2021 The dairy industry produces large amounts of whey as a by- or co-product, which has led to considerable environmental problems due to its high organic matter content. Over the past decades, possibilities of more environmentally and economically efficient
Elizabeta Zandona +2 more
doaj
RareAppetite and the regulation of feeding behaviour are sophisticated processes. Regulated through homeostatic and non-homeostatic influences, appetite-related peptides and external cues existing in the physical environment work synergistically to maintain ...
Ben Green
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BACTERIOLOGICAL AND SEROLOGICAL STUDIES ON MILK AND MILK WHEY FOR DIAGNOSIS OF BRUCELLOSIS IN COWS [PDF]
Assiut Veterinary Medical Journal, 1991 In the present study, the whey of 94 cows milk samples positive for Milk Ring Test (MRT) were used for the evaluation of whey agglutination and complement fixation tests.
H.I. HOSEIN, A.M. EL-KHOLY, F.M. GHANEM
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Revista Brasileira de Zootecnia, 2012 The objective of this study was to evaluate the whey fermented by Enterococcus faecium in consortium with Veilonella parvula on the in vitro growth of ruminal bacteria and as a supplement in the cattle diet.
Juliana Silva de Oliveira +6 more
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Jurnal Veteriner, 2017 Tujuan penelitian untuk mengetahui pengaruh penambahan whey dangke terhadap kadar kolesterol, trigliserida, LDL (low density lipoprotein), HDL (high density lipoprotein), VLDL (very low density lipoprotein) darah ayam broiler dan mengukur konsentrasi ...
Sulmiyati Sulmiyati, Ratmawati Malaka
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Physicochemical and Sensory Properties of Whey Cheese with Pine Nuts
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, 2015 This study aimed to develop a value-added whey cheese through addition of pine nuts. Therefore, different concentrations of pine nuts [2, 4, 6 and 8% (w/w)] were added to whey cheese.
Cristina Anamaria Semeniuc +5 more
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SAT1‐Induced Spermidine Depletion Potentiates Food Allergy
Advanced Science, EarlyView.Spermidine depletion, driven by upregulated spermidine/spermine N1‐acetyltransferase (SAT1), potentiates food allergy by promoting mast cell degranulation through autophagy suppression. SAT1 physically interacts with the long noncoding RNA Cdk19os to inhibit Atg5 and Atg7, disrupting autophagic flux.
Manman Liu +8 more
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Advanced Science, EarlyView.Sarcopenia has emerged as a major health challenge in the aging population. Developing a sustained‐release system for whey protein may enhance its effectiveness in mitigating sarcopenia. Herein, a novel “single‐protein particle encapsulation” (SPPE) system is developed to protect whey protein and control its release.
Yafei Zhang +11 more
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Production of whey protein as nutritional valuable foods
Croatian Journal of Food Science and Technology, 2018 Whey is a low calorie milk serum remaining after casein removal in cheese manufacturing. Composition and properties of whey depend on the type of cheese production process, type and the quality of the used milk. Whey mostly consists of lactose, proteins,
SANDRA ZAVADLAV +3 more
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Advanced Science, EarlyView.The IgLec gene family generates both protein‐coding antiviral effectors and non‐coding transcripts. Upon viral infection, non‐coding transcripts are preferentially targeted by viral miR‐N48, thereby buffering protein‐coding isoforms from repression. Depletion of these decoy transcripts compromises antiviral defense, revealing a non‐coding RNA‐mediated ...
Ying Huang +5 more
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