Results 61 to 70 of about 135,123 (275)
Two phase aqueous extraction of whey proteins in a polyethylene glycol - arabinogalactan system [PDF]
, 2014 The whey protein separation potential of aqueous two-phase systems of arabinogalactan [AG] (Lonza FiberAidTM) and polyethylene glycol [PEG], buffered with 10 mmol/g phosphate or citrate buffer, was studied.
Lay, Mark C. +2 more
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Catalytic Amyloids: Turning Fibrils Into Biocatalysts
Chemistry – A European Journal, EarlyView.Amyloids, traditionally associated with diseases, have emerged as versatile catalytic scaffolds. From natural amyloid sequences to bioinspired and de novo designs, we highlight strategies to construct catalytic active sites and anchor enzymes onto fibrils, creating versatile nanomaterials with tunable activities. ABSTRACT Amyloids have been regarded as
Alessandra Esposito +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 +2 more
doaj
Review in deep processing of whey
Cogent Food & AgricultureWhey 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 +4 more
doaj +1 more source
Food Bioengineering, EarlyView.Synergistic isoflavone‐probiotic action modulated metabolic, microbial and ovarian pathway ABSTRACT Polycystic ovary syndrome (PCOS) is a prevalent metabolic–endocrine disorder characterized by insulin resistance, hyperandrogenism, chronic inflammation, oxidative stress, and ovarian dysfunction, with growing evidence implicating gut microbiota ...
Jeyavelkumaran Renukadevi +4 more
wiley +1 more source
Food Technology and Biotechnology, 2007 The effects of the addition of whey protein concentrates and clarification by-products obtained from ovine cheese whey and deproteinized whey (Sorelho) on the yield and quality of the whey cheese (Requeijão) have been evaluated. Whey protein concentrates
Carlos D. Pereira +2 more
doaj
Integrating selective precipitation of α-lactalbumin into a whey valorisation cascade
MljekarstvoIn 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 +6 more
doaj +1 more source
Current Advancements of Probiotic Foods and Their Role in Sustainable Food Security
Food Bioengineering, EarlyView.ABSTRACT Probiotic foods have evolved from traditional fermented products to scientifically validated functional foods, defined by the FAO and WHO as live microorganism that confer a health benefit on the host when administered in adequate amounts, with effects being strain, does and end point specific.
Ashenafi Teklay Yaekob +3 more
wiley +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
Математическое моделирование процесса разделения суспензии на фильтре с самоочищающимся фильтрующим элементом [PDF]
, 2016 Математична модель може бути застосована при розрахунку параметрів процесу фільтрування суспензії на фільтрі із самоочисним фільтрувальним елементом.Отримана математична модель ґрунтується на моделі процесу фільтрування із закупорюванням кожної пори ...
Кравець, Олег Ігорович +1 more
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