Results 91 to 100 of about 101,823 (336)
Revista Brasileira de Nutrição Esportiva, 2018 O objetivo do estudo foi comparar a Tabela Nutricional de Whey Protein entre o público feminino e masculino consumidores e não consumidores do suplemento. Metodologia: Estudo de abordagem quantitativa do tipo descritivo-analítica.
Leandro Firmeza Felício +1 more
doaj
Effects of lactation stage, parity, beta-lactoglobulin genotype and milk SCC on whey protein composition in Sarda dairy ewes [PDF]
, 2003 In 90 Sarda dairy ewes the effects of lactation stage, parity, beta-lactoglobulin genotypes, and somatic cell count (SCC) on the milk content of total protein (TP), casein (CN), whey protein (WP) and its fractions alpha-lactalbumin (ALA), beta ...
Battacone, Gianni +4 more
core
Health benefits of whey proteins
Nutrafoods, 2010 Whey proteins have been recognized as a source of nutrients for decades and recent advances in analytical and biochemical techniques have helped characterize their bioactive potentials. Several bioactive peptides are released by proteolysis during gastrointestinal digestion or fermentation by proteolytic microorganisms.
Sharma, R, Shah, N
openaire +4 more sources
Food Frontiers, EarlyView.Characterization and Stability of β‐Cyclodextrin/Chlorophyll Inclusion Complexes ABSTRACT Natural green pigments, with their numerous and attractive shades, represent valuable ingredients in food preparations. However, scarce solubility and stability of chlorophyll under use conditions limit its potential application, despite the widespread ...
Claudio Lombardelli +3 more
wiley +1 more source
The Role of Lactobacillus delbrueckii ssp. bulgaricus on Chemical Composition of Whey of Cheese [PDF]
, 2008 This research was performed to evaluate the the effect of addition of Lactobacillus delbrueckii subsp. bulgaricus (10 % v/v) on the protein and fat level of whey as compared to that of without addition, and rennet strength (1:10.000 and 1:20.000 ...
Tridjoko, WM
core
Study of Influence of Calcium Content in Milk on Quality Indicators of Cottage Cheese [PDF]
, 2017 The analysis was realized, and the dependence between the calcium content and organoleptic and functional-technological properties of milk as a raw material for producing sour milk cheese was determined.
Grynchenko, N. (Nataliya) +2 more
core +2 more sources
Characterization of biodegradable composite films prepared from blends of potato starch and casein
Food Biomacromolecules, EarlyView.Abstract Bio‐based composite films offer an eco‐friendly solution, with the potential to reduce plastic waste and environmental pollution. Although composite films combining proteins or starch offer distinct benefits, they can also be formulated using a variety of other biopolymers such as cellulose, chitosan, and pectin for enhanced functionality.
Ditimoni Dutta, Nandan Sit
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
core +1 more source
Future Postharvest and Food, EarlyView.Characterization of dairy–cereal grain‐based probiotic beverage (Raabadi) powder. ABSTRACT There is gaining interest in innovative instant probiotic food powders with the benefits of dairy and plant food matrices to meet the growing demand for sustainable and healthy probiotic food options.
Kamalesh Kumar Meena +5 more
wiley +1 more source
Future Postharvest and Food, EarlyView.ABSTRACT Valorizing agro by‐products and using underutilized food crops are two important ways to guarantee sustained food and health security in the tropics. Hence, this study was to create a functional breakfast meal using a combination of soy cake (SC), cocoa bean shell (CBS), and germinated fonio millet.
Olusola Samuel Jolayemi +4 more
wiley +1 more source