Results 61 to 70 of about 136,794 (282)

Milk: Nature's Unique Nutritional Package

Animal Research and One Health, EarlyView.
ABSTRACT Plant‐based beverages that attempt to mimic milk are increasingly popular with consumers, but there are profound differences in nutritional composition and microstructure compared to milk. A structural nutrition approach is needed to understand the effect on digestibility of microstructures, bioaccessibility and bioavailability of components ...
David W. Everett, Caroline Thum
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  

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

The Effect of Breakfast on Energy Metabolism, Appetite, and Food Intake in Young versus Older Men [PDF]

, 2018
As life expectancy continues to rise, it is important to consider optimal nutrition recommendations to improve health outcomes, quality of life, and physical independence in older adults.
Murphy, Allie
core   +2 more sources

Determination Methods Of Defrosted Protein-vegetable Mixtures Parameters Development [PDF]

, 2018
The aim of the work is to develop methods of investigating the influence of semolina and extruded semolina on quality and quantity parameters of mixtures with milk-protein concentrates in a cycle of freezing-defrost that allows to substantiate resource ...
Chepel, N. (Natalia), Grek, O. (Olena), Onopriichuk, O. (Olena), Popova, I. (Inna), Savchenko, O. (Oleksandr), Tsygankov, S. (Sergii), Tymchuk, A. (Alla), Ushkarenko, V. (Viktor)   +7 more
core   +2 more sources

Eudragit®‐engineered pH‐responsive probiotic microspheres with enhanced gastrointestinal resistance and prolonged storage stability for inflammatory bowel disease therapy

BMEMat, EarlyView.
This study reports the development of AMS@Eud core‐shell microspheres, combining calcium alginate and pH‐responsive Eudragit® L100, which exhibit exceptional gastrointestinal resistance and long‐term storage stability (only 5.28%–9.09% viability loss over 35 days at 4–25°C), and effectively alleviate inflammatory bowel disease via gut microbiota ...
Ming Teng, Xiaomin Luo, Peng Zhang, Chen Yang, Yuniel Ma, Xinhua Liu   +5 more
wiley   +1 more source

Impact of Ovine Whey Protein Concentrates and Clarification By-Products on the Yield and Quality of Whey Cheese

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, Olga Díaz, Angel Cobos   +2 more
doaj  

Моделювання рецептур сироватково-полуничних напоїв профілактичного призначення [PDF]

, 2017
Expediency of the development of formulae and innovative technologies for production of prophylactic application drinks possessing antioxidant, probiotic and hepatoprotective properties with the use of the secondary dairy product – whey, as well as the ...
Honcharuk, Ya., Nekrasov, P., Tkachenko, N., Vikul, S.   +3 more
core  

Novel High-Molecular Weight Fucosylated Milk Oligosaccharides Identified in Dairy Streams [PDF]

, 2014
peer-reviewedOligosaccharides are the third largest component in human milk. This abundance is remarkable because oligosaccharides are not digestible by the newborn, and yet they have been conserved and amplified during evolution.
Barile, Daniela, Chu, Caroline, German, J.Bruce, Lebrilla, Carlitto B., Marotta, Mariarosaria, Mehra, Raj   +5 more
core   +2 more sources

Improving Antioxidants and Physicochemical Properties of Wild Rice Noodles by Fortification With Carrot Powder

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Wild rice (WR), a nutritious cereal rich in phytochemicals, remains underutilized despite its health benefits. This study explored deep purple (DP), purple sun hybrid (PSH), purple haze (PH), cosmic purple (CP), and vistaric sky blue (VSB) carrot powders as fortificants in WR noodles at 10%, 20%, and 30% levels in ...
Beverly Cheruto Too, Daniel Zogona, Daniela Herrera Balandrano, Trust Beta   +3 more
wiley   +1 more source