Results 81 to 90 of about 77,222 (252)
FoodsWhey is a byproduct of dairy production that possesses high nutritional value and versatile applications across various industries. In the framework of circular economy, the reutilization of whey is essential to transform this high-volume byproduct into ...
Assiya Mirzakulova +6 more
doaj +1 more source
Mass Spectrometry Reviews, EarlyView.ABSTRACT Top‐down proteomics (TDP) characterizes proteoforms in cells, tissues, and biofluids, in discovery mode and on a global scale, requiring analytical tools with high peak capacity for proteoform separation and high sensitivity for proteoform detection, given the extremely high proteoform complexity and wide proteoform concentration dynamic range.
Guijie Zhu +5 more
wiley +1 more source
Вестник Северо-Кавказского федерального университета, 2022 Lactic acid bacteria have long history of application in fermented foods as a starter cultures to produce dairy, meat and bakery because of their beneficial influence on nutritional, organoleptic, and shelf-life characteristics.
Maria Kosenko, Irina Kulikova
doaj
Polimerização de proteínas do soro de leite por transglutaminase e propriedades físicas de iogurte elaborado após tratamento enzimático [PDF]
, 2007 Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro de Ciências Agrárias. Programa de Pós-Graduação em Ciência dos Alimentos.The aim of this study was to assess the optimal conditions for transglutaminase cross-linking of whey ...
Gauche, Cony
core
Mass Spectrometry Reviews, EarlyView.ABSTRACT The use of MALDI mass spectrometry for the analysis of carbohydrates and glycoconjugates is a well‐established technique and this comprehensive review is the twelfth update of the original article published in 1999 and brings coverage of the literature to the end of 2024.
David J. Harvey
wiley +1 more source
Avaliação do emprego da crioconcentração e da nanofiltração nas propriedades de compostos funcionais do soro de tofu e aplicação do concentrado na obtenção de bebida láctea fermentada [PDF]
, 2014 Tese (doutorado) - Universidade Federal de Santa Catarina, Centro Tecnológico, Programa de Pós-Graduação em Engenharia de Alimentos, Florianópolis, 2014.Este trabalho teve como objetivo a caracterização e o aproveitamento do soro de tofu, visando à ...
Benedetti, Silvia
core
Coexisting ant species differ in ability to meet their intrinsic nutritional needs
Oikos, EarlyView.Coexisting species are often assumed to reduce competition by foraging for foods that differ in nutrient composition, but few studies test whether field nutritional differences correspond to intrinsic differences in macronutrient selectivity. We compared field estimates of worker trophic position (tissue isotopes: δ15N) and worker tissue stoichiometry (
Hannah L. Riskas +4 more
wiley +1 more source
Uso de membranas no tratamento do soro lácteo e seu aproveitamento para produção de poli-hidroxialcanoatos (PHAs) [PDF]
, 2012 Tese (doutorado) - Universidade Federal de Santa Catarina, Centro Tecnológico. Programa de Pós-Graduação em Engenharia de AlimentosEmpregando processos com membranas, isolados ou conjugados, é possível concentrar e fracionar proteínas e eliminar gordura ...
Serpa, Léo
core
Responsive Materials, EarlyView.Peptide‐based antibacterial nanoplatforms, encompassing self‐assembled peptides and peptide‐engineered inorganic, polymeric, and lipid nanocarriers, are systematically reviewed. The article highlights design principles and stimuli‐responsive regulation for improving peptide stability, delivery efficiency, and antibacterial performance.
Peng Tan +8 more
wiley +1 more source
Water thermodynamics and lipid oxidation in stored whey butter
Journal of Dairy Science: Whey butter is the result of the rational use of the whey component, which is cream whey. It is an alternative to milk cream butter. The aim of the presented study was to analyze the effect of storage conditions on water thermodynamics and cholesterol ...
D. Cais-Sokolińska +3 more
doaj +1 more source