Results 41 to 50 of about 77,222 (252)

Modulation of Animal Gut Health by Milk Oligosaccharide

Animal Research and One Health, EarlyView.
This review summarizes the composition and structural characteristics of MOs across different mammalian species, and elucidates their roles and mechanisms in maintaining intestinal homeostasis by regulating gut microbiome and enhancing intestinal chemical, physical and immune barriers.
Ningtao Chen, Nana Jing, Shiyu Tao, Mingyue Fei, Wentao Lv, Hua Yang, Yingping Xiao, Haiqin Wu   +7 more
wiley   +1 more source

Stabilization by Crosslinking of β‐Galactosidase Immobilized by Adsorption for Application in a Continuous Lactose Removal Process

Biotechnology and Applied Biochemistry, EarlyView.
ABSTRACT Adsorption is the simplest method of enzyme immobilization, but it often requires additional treatments to improve stability. These treatments, however, may impact enzymatic activity. This study investigated the effect of crosslinking on the stability of β‐galactosidase immobilized by adsorption on A‐568 resin and its implications for ...
Aliou Toro Lafia, Adrielle Aparecia Paulista Ribeiro, Larissa Nayhara Soares Santana Falleiros, Carla Zanella Guidini   +3 more
wiley   +1 more source

Whey based beverages - new generation of dairy products

Mljekarstvo, 2008
Whey is a by product in the process of cheese production. Composition and characteristics of whey are depending on the production technology, the end product and the quality of used milk.
Irena Jeličić, Rajka Božanić, Ljubica Tratnik   +2 more
doaj  

Valorization of Dairy By-Products, Sweet Whey, and Acid Whey, in the Production of Fermented Black Carrot Juice: A Comparative Study of the Phytochemical, Physicochemical, Microbiological, and Sensorial Aspects

Foods
The aims of this study were to improve the functional and nutritional properties of fermented black carrot juice by using sweet and acid whey in the production of fermented black carrot juice, to transform whey into a value-added product and to determine
Hacer Çoklar, Mehmet Akbulut, Ali Aygun, Muhammed Talha Akbulut   +3 more
doaj   +1 more source

Species Dynamics and Gene Expression in Algal Polycultures Under Mixotrophic Cultivation in Outdoor Pilot‐Scale Nordic Conditions

Biotechnology and Bioengineering, EarlyView.
These results demonstrate that mixotrophic conditions drive both microbial community shifts and metabolic reprogramming, underscoring the importance of cultivation strategy and polyculture selection for targeted applications such as nutrient recovery and bioproduct generation.
Quyen Nham, Hanna Farnelid, Catherine Legrand, Elin Lindehoff   +3 more
wiley   +1 more source

Induction and Enhancement of Bacteriocin Production (Review)

Biotechnology and Bioengineering, EarlyView.
ABSTRACT Conventionally, bacteriocins are produced by microorganisms on complex substrates, released as semi‐purified preparations or crude fermentates. These bacteriocin‐containing products often exhibit unsatisfactory purity, low active‐substance content, and high production costs, limiting their commercialization and use. This review aims to analyze
Oksana Knysh, Artur Martynov
wiley   +1 more source

Review in deep processing of whey

Cogent Food & Agriculture
Whey is a natural by-product of the production of cheese, cottage cheese and milk protein concentrate. The draining of whey remains a significant environmental pollutant.
Zhansaya A. Abish, Ravshanbek S. Alibekov, Maria Tarapoulouzi, Asem R. Bakhtybekova, Ziba I. Kobzhasarova   +4 more
doaj   +1 more source

Nutritional and functional properties of whey proteins concentrate and isolate

Mljekarstvo, 2006
Whey protein fractions represent 18 - 20 % of total milk nitrogen content. Nutritional value in addition to diverse physico - chemical and functional properties make whey proteins highly suitable for application in foodstuffs.
Zoran Herceg, Anet Režek
doaj  

Integrating selective precipitation of α-lactalbumin into a whey valorisation cascade

Mljekarstvo
In the Balkans, and probably elsewhere, whey from small dairies, especially acid whey, still poses an environmental challenge. Despite recent advances in whey processing technology, whey is still largely treated as waste or ends up in biogas plants.
Tjaša Prevc, Blaž Lokar, Marko Kete, Polona Zabukovec, Bojana Bogovič Matijašić, Maja Zupančič Justin, Jernej Oberčkal   +6 more
doaj   +1 more source

Protein–Anthocyanin Interactions in Food Systems: A Reaction‐Network Perspective on Equilibria, Kinetics, and Degradation Pathways

ChemFoodChem, EarlyView.
Protein–anthocyanin interactions are reinterpreted beyond binding affinity through a reaction‐network perspective. Distinct protein classes modulate anthocyanin behavior through equilibrium shifts, matrix‐driven protection, self‐assembly, or covalent conjugation.
E. Mariana Martins, Victor de Freitas, Susana Soares, Joana Oliveira   +3 more
wiley   +1 more source