Results 41 to 50 of about 136,794 (282)

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, Laura Zăpărţan, Laura Stan, Carmen R. Pop, Maria Doiniţa Borş, Ancuţa M. Rotar   +5 more
doaj   +1 more source

Selective removal of fat from acid whey during whey protein concentrate manufacture : a thesis presented in partial fulfilment of the requirements for the degree of Masters of Technology in Food Technology [PDF]

, 2000
The purpose of this study was to develop a low cost technology for selective removal of lipids from acid whey during whey protein concentrate manufacture Attention was focused on gaining a better understanding of the structure and composition of the ...
Harford, Arron
core  

Feeding weaned piglets and growing-finishing pigs with diets based on mainly home-grown organic feedstuffs [PDF]

, 2006
In 2000, EU regulations for organic animal production set new guidelines for organic pig feeding requiring that this be based on mainly home-grown organic feedstuffs.
Alaviuhkola, Timo, Partanen, Kirsi, Siljander-Rasi, Hilkka   +2 more
core   +2 more sources

Excipient Emulsion–Based Delivery Systems for Enhancing Carotenoid Bioavailability: Advances in Formulation and Gastrointestinal Fate

AgriFood: Journal of Agricultural Products for Food, EarlyView.
Excipient emulsion systems improve carotenoid solubilization, protect against degradation, and enhance gastrointestinal absorption through optimized formulation and digestion behavior. ABSTRACT Carotenoids are bioactive compounds that contribute to human health through antioxidant, provitamin A, and disease‐preventive effects.
Tugce Ceyhan, Elifsu Nemli, Esra Capanoglu, Merve Tomas   +3 more
wiley   +1 more source

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, ELIZABETA KRALJ, GORAN ŠARIĆ, MARIJANA BLAŽIĆ   +3 more
doaj   +1 more source

Integrated Assessment of Lipid Oxidation and Off‐Flavor Formation in Plant Protein Powders

Journal of the American Oil Chemists' Society, EarlyView.
Impact of residual lipids on oxylipin and off‐flavor formation in commercial plant proteins: A detailed analysis of precursor‐product relationships by GC‐FID, LC‐MS/MS, and GC‐MS. ABSTRACT The widespread adoption of plant proteins is hindered by their inherent off‐flavors, often linked to lipid oxidation products.
Fernanda Furlan Goncalves Dias, Wellington da Silva Oliveira, Stanislau Bogusz Junior, Ameer Y. Taha   +3 more
wiley   +1 more source

Seasonal Variations of the Protein Fractions and the Mineral Contents of the Cheese Whey in the Parmigiano Reggiano Cheese Manufacture

Agriculture, 2023
The milk whey remaining at the end of the cheese-making process is the main by-product of the dairy industries and it is currently used as a source of high added-value compounds by the food and pharmaceutical industries.
Piero Franceschi, Francesca Martuzzi, Paolo Formaggioni, Massimo Malacarne, Andrea Summer   +4 more
doaj   +1 more source

Harnessing the Interfacial Activity of Soluble Faba Protein‐Tannic Acid Conjugates for Enhanced Lipid Oxidative Stability of Oil‐in‐Water Emulsions

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT In oil‐in‐water emulsions, lipid oxidation begins at the interface between the two phases. One strategy to slow down this process is to place antioxidants at the interface, where they can directly block oxidative reactions. This study explored that idea by conjugating soluble faba bean protein with tannic acid using the free‐radical grafting ...
Shahrzad Sharifimehr, Supratim Ghosh
wiley   +1 more source

Stability of whey protein derived peptides upon severe protein glycation [PDF]

, 2010
Cow’s milk and dairy products are major nutrients in the human diet, especially during infancy. Though at one time whey proteins were considered as by-product of the cheese making process, nowadays, due to their wide ranging nutritional, biological, and ...
Cucu, Tatiana, De Meulenaer, Bruno, Devreese, Bart, Kerkaert, Barbara, Vandenberghe, Isabel   +4 more
core  

Hydrolysed formula and risk of allergic or autoimmune disease: a systematic review and meta-analysis [PDF]

, 2016
Objective To determine whether feeding infants with hydrolysed formula reduces their risk of allergic or autoimmune disease. Design Systematic review and meta-analysis, as part of a series of systematic reviews commissioned by the UK Food Standards ...
Boyle, RJ, Garcia-Larsen, V, Ierodiakonou, D   +2 more
core   +1 more source