Results 81 to 90 of about 136,794 (282)
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
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Nano-encapsulation of olive leaf phenolic compounds through WPC-pectin complexes and evaluating their release rate [PDF]
, 2016 In this study, W/O micro-emulsions as primary emulsions and a complex of whey protein concentrate (WPC) and pectin in the external aqueous phase were used to produce W/O/W emulsions.
Assadpour, E. +3 more
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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
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.
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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
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
Food Bioengineering, EarlyView.ABSTRACT Papaya (Carica papaya L.) production and marketability are strongly constrained by postharvest diseases, with anthracnose caused by Colletotrichum spp. representing the most significant threat. Traditional control relies on synthetic fungicides, which, although effective, face challenges such as the development of pathogen resistance ...
Raul Coimbra Miranda +5 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
Food Chemistry International, EarlyView.This study investigates some practical technological insights that can be used for development and production of UF white soft cheese using free or microencapsulated Lb. rhamnosus and Lb. paracasei. ABSTRACT The present research aimed to ameliorate the shelf life of UF white soft cheese made from buffalo's milk retentate. To achieve this proposal, five
Adel Mahmoud Mohamed Kholif +2 more
wiley +1 more source
Wheat bread with dairy products - Technology, nutritional and sensory properties [PDF]
, 2019 Featured Application: Bakery industry, as nutritional and functional breads, with a considerable contribution to balance the daily diet for children and seniors in terms of proteins and mineralsAs the relation between diet and health became a priority ...
Bilgin, Fardet, Hou, Li, Tamime
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