Results 91 to 100 of about 109,474 (317)

Native whey protein with high levels of leucine results in similar post-exercise muscular anabolic responses as regular whey protein: a randomized controlled trial

Journal of the International Society of Sports Nutrition, 2017
Background Protein intake is essential to maximally stimulate muscle protein synthesis, and the amino acid leucine seems to possess a superior effect on muscle protein synthesis compared to other amino acids.
Håvard Hamarsland, Anne Lene Nordengen, Sigve Nyvik Aas, Kristin Holte, Ina Garthe, Gøran Paulsen, Matthew Cotter, Elisabet Børsheim, Haakon B. Benestad, Truls Raastad   +9 more
doaj   +1 more source

Hydrolysed formula and risk of allergic or autoimmune disease: a systematic review and meta-analysis [PDF]

, 2016
Objective To determine whether feeding infants with hydrolysed formula reduces their risk of allergic or autoimmune disease. Design Systematic review and meta-analysis, as part of a series of systematic reviews commissioned by the UK Food Standards ...
Boyle, RJ, Garcia-Larsen, V, Ierodiakonou, D   +2 more
core   +1 more source

Understanding protein–flavor interactions: Factors, characterization techniques, and the effect of processing

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, Somnath Basak, Rekha S. Singhal   +2 more
wiley   +1 more source

Impact of whey protein isolate and eccentric training on quadriceps mass and strength in patients with anterior cruciate ligament rupture: A randomized controlled trial

Journal of Rehabilitation Medicine
Objective: To examine the effects of combining whey protein isolate supplement with preoperative isokinetic eccentric training on quadriceps mass and strength following anterior cruciate ligament rupture. Design: Randomized controlled trial.
Xiaoyuan Zhang, Hongshi Huang, Yuanyuan Yu, Jie Yang, Zixuan Liang, Cuiqing Chang   +5 more
doaj   +1 more source

The effect of enzymatic hydrolysis of a dietary protein on the excretion of urinary nitrogen metabolites : a thesis submitted in partial fulfilment of the requirements for the degree of Master of Science in Nutritional Science at Massey University, Palmerston North, New Zealand [PDF]

, 2000
Floppy disc in back pocket - not copied/unreadableHydrolysed milk proteins are used for many purposes in human nutrition. Although it is assumed that the nutritive value of a protein hydrolysate is the same, or even superior to the corresponding intact ...
Quintino Cintora, Maria Eugenia.
core  

Cold plasma‐induced modifications in the physico‐functional properties of glucan exopolysaccharide derived from Enterococcus hirae OL616073

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, Swati Tiwari, Palanisamy Bruntha Devi, Ranjitha Gracy T. Kalaivendan, Uday S. Annapure, Digambar Kavitake, Prathapkumar Halady Shetty   +6 more
wiley   +1 more source

The Effects of Fermentation Time and the Addition of Blueberry on the Texture Properties and In Vitro Digestion of Whey Protein Gel

Fermentation
The interaction of blueberry and whey protein has strong antioxidant properties and potential antibacterial and anti-aging functions during the fermentation process.
Xian Liu, Yuxian Wang, Yufeng Shao, Qian Yu, Congcong Tang, Wenqiong Wang, Zhangwei He   +6 more
doaj   +1 more source

Milk whey protein concentration and mRNA associated with β-lactoglobulin phenotype [PDF]

, 2000
Two common genetic variants of β-lactoglobulin (β-lg), A and B, exist as co- dominant alleles in dairy cattle (Aschaffenburg, 1968). Numerous studies have shown that cows homozygous for β-lg A have more β-lg and less α-lactalbumin (α-la) and casein in ...
Auldist, Martin J., L'Huillier, Phil J., Langley, Brett, McLaren, Robert D., Molan, Peter C., Prosser, Colin G., Turner, Sally-Anne   +6 more
core   +2 more sources

Beeswax: Food and beyond

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

EFFECT OF HEAT TREATMENT ON PHYSICAL PROPERTIES OF WHEY PROTEIN BEVERAGES (WPB)

Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, 2019
There is a great interest in the production of heat-stable and clear beverages containing high levels of whey proteins. A challenge of incorporating whey proteins in sports beverages is hot-fill treatment (88 °C, 2 min).
ANIBAL J. BARRIOS QUANT *, ALBERTO R. ALBIS, JOSE A. PEREZ, ANIBAL J. BARRIOS QUANT *, ALBERTO R. ALBIS, JOSE A. PEREZ   +1 more
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