Results 81 to 90 of about 135,123 (275)
Whey Ricotta Cheese Manufactured from Fluid and Condensed Whey
Journal of Food Protection, 1979 Twenty-four different supplies of fresh Mozzarella cheese whey were pasteurized. Twenty-one were evaporated into seven condensed whey product (CWP) categories; three were not evaporated. Each whey and whey product was subsequently manufactured into Ricotta cheese. Average total solids (TS) content ranged from 6.70 to 35.90%.
P J, Streiff +3 more
openaire +2 more sources
Food Frontiers, EarlyView.This review highlights recent biotechnological innovations in the valorization of food waste through enzyme‐assisted processing and microbial fermentation to enhance nutritional, techno‐functional, and shelf‐stable properties for developing sustainable, plant‐based functional foods and nutraceuticals.
Md. Sakhawot Hossain +6 more
wiley +1 more source
EFFECT OF REPLACING COW MILK WITH WHEY
مجلة بغداد للعلوم, 2012 The objective of study is to investigate the effect of using of Whey – Extracted Soyamilk indifferent Proportions instead of Cow s milk on Standing Height of Muffin of 5.5 cm. was reached in the treatment C ( 50% Whey – Extracted Soyamilk )
Baghdad Science Journal
doaj +1 more source
Food Biomacromolecules, EarlyView.Abstract The perception of flavor in a food system depends on its release from the protein matrix. Apart from hydrogen bonding, hydrophobic interactions and van der Waal's forces, the formation of covalent adducts between the flavor and protein highly impacts the release of flavor from the protein matrix.
Arshita Verma +2 more
wiley +1 more source
SELEKSI BAKTERI ASAM LAKTAT PENGHASIL EKSOPOLISAKARIDA
Jurnal Ternak Tropika, 2012 Penelitian ini bertujuan untuk mendapatkan bakteri asam laktat penghasil eksopolisakarida (EPS). 37 spesies bakteri asam laktat dari yogurt komersial, kultur indigenous dan Leuconostoc mesenteroiodes FNCC 0023 yang diseleksi kemampuannya untuk ...
Khotibul Umam Al-Awwaly, Abdul Manab
doaj
Techno-Functional properties of whey protein concentrates
Nutrition & Santé, 2018 Introduction. Whey proteins are well known for their nutritional value but also their functional properties because of their gelling and inter-facial properties. Objective.
ARIOUI, F., AIT SAADA D., CHERIGUENE A.
doaj +1 more source
Development of methods for capillary isoelectric focusing of dairy proteins : a thesis presented in partial fulfilment of the requirements for the degree of Master of Science in Chemistry at Massey University [PDF]
, 2006 Capillary Isoelectric Focusing (CIEF) is a high-resolution technique which can be applied to the separation and characterisation of complex biological mixtures such as dairy proteins.
Gapper, Leyton William
core
Food Biomacromolecules, EarlyView.Abstract This study evaluated the influence of cold plasma treatment on the physicochemical characteristics of glucan exopolysaccharide (EPS) produced by Enterococcus hirae OL616073 isolated from idli batter. The glucan EPS was exposed to pin‐to‐plate atmospheric cold plasma at 170–230 V for 5–15 min, generating cold plasma‐treated glucan (CPTG ...
Irshad Ahmad Shah +6 more
wiley +1 more source
Improving the Technique of Scrambled Desserts Using the Food Supplement “Magnetofood” [PDF]
, 2019 For improving the technology of scrambled dessert products, a food supplement, based on the nanopowder of oxides of two- and trivalent iron “Magnetofood” was introduced in the recipe composition.
Alexandrov, A. (Alexandr) +5 more
core +3 more sources
Food Biomacromolecules, EarlyView.Abstract Honeybees (Apis mellifera L.) are an important class of insects that are the most beneficial in terms of economy. Beeswax is the second most important bee products after honey. Its commercial importance is due to its antimicrobial, antioxidant, anti‐inflammatory and antiseptic as well as regenerative properties.
Rajshri Naveen, Manickam Loganathan
wiley +1 more source