Results 121 to 130 of about 101,823 (336)

The electrophoretic membrane contactor: A mass-transfer-based methodology applied to the separation of whey proteins [PDF]

, 2011
In the electrophoretic membrane contactor (EMC), a porous membrane is used to establish a contact across two flowing liquids between which an electrically driven mass transfer takes places.
Galier, Sylvain, Roux-de Balmann, Hélène   +1 more
core   +1 more source

Plasmin Levels in Fresh Milk Whey and Commercial Whey Protein Products

Journal of Dairy Science, 2000
Growth of psychrotrophic bacteria in nonfat dry milk at refrigeration temperatures was shown previously in our laboratory to cause a shift in plasmin (a native milk protease) from the casein to the whey fraction. The whey fraction from cheesemaking is commonly used to make whey protein concentrates and isolates, which then are used as functional ...
K.D. Hayes, S. Suzanne Nielsen
openaire   +3 more sources

A case of lactobezoar: Outpatient management in a neonate

JPGN Reports, EarlyView.
Abstract A lactobezoar is a conglomerate of undigested and partially digested milk components and is the most common form of bezoar in infants. Described treatments include hospitalization for intravenous fluids and cessation of feeds, endoscopy with administration of N‐acetyl cysteine, and surgical or endoscopic removal.
Shivani Kamal, Sayeh Akhavan, Joshua Warolin, Ayesha Baig   +3 more
wiley   +1 more source

Amino Acid Composition of Dried Bovine Dairy Powders from a Range of Product Streams

Foods
The amino acid (AA) content of multiple samples of various dairy powders was determined, providing a comprehensive evaluation of the differences in AA profiles attributable to distinct manufacturing processes. Products examined included whole milk powder
Simon R. Gilmour, Stephen E. Holroyd, Maher D. Fuad, Dave Elgar, Aaron C. Fanning   +4 more
doaj   +1 more source

Production of a food‐grade pickering emulsion stabilized by pea protein‐different phenolic acids

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND This study aimed to use pea protein isolate‐phenolic acids (PPI‐PA) to create novel functional stabilizers for Pickering emulsions. The stabilizers were produced by the covalent bonding of PPI with gallic acid (GA), ferulic acid (FA), coumaric acid (CA), and chlorogenic acid (CGA).
Elif Meltem İŞÇİMEN
wiley   +1 more source

Enhancing sheep milk yogurt with prickly pear (Opuntia ficus‐indica L.) flours (peel and pulp): nutritional, techno‐functional, and sensory evaluation

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND The aim of the present work was to evaluate the chemical composition and characterize the physicochemical, techno‐functional and antioxidant properties of flours obtained from the peel and pulp of prickly pear and to assess the effect of their incorporation on the composition, physicochemical parameters, microbiology, antioxidant ...
Nuria Muñoz‐Tebar, Carmen Botella‐Martínez, Raquel Lucas‐González, José M. Lorenzo, José Ángel Pérez‐Álvarez, Juana Fernández‐López, Manuel Viuda‐Martos   +6 more
wiley   +1 more source

Evaluation of Whey Protein Wafer Supplementation on The Performance and Blood Profile of Weaning Sheep

Animal Production: Indonesian Journal of Animal Production
The provision of feeder sheep is a problem for farmers due to a high mortality rate among pre- and post-weaned lambs. Whey protein contains amino acids, glucose, and immunoglobulin which facilitate immunity enhancement and body weight gain.
Widya Dwi Prasetyoningrum, Yuli Retnani, Tekad Urip Sujarnoko   +2 more
doaj   +1 more source

Effect of a weight training and whey protein on Atrial natriuretic peptide, Brain natriuretic peptide and Galactin-3

Jorjani Biomedicine Journal, 2021
Background and Objective: Clinical studies have indicated, that exercise activity and supplementation may have different effects on heart function and health.
farah nameni, siavash shahdusti, majid hashemi   +2 more
doaj  

Elastic networks of protein particles [PDF]

This paper describes the formation and properties of protein particle suspensions. The protein particles were prepared by a versatile method based on quenching a phase-separating protein–polysaccharide mixture.
Goot, A.J., van der, Hamer, R.J., Riemsdijk, L.E., van, Sprakel, J.H.B.   +3 more
core   +2 more sources

Industrial pilot‐scale study on the ripening and quality parameters of Toma Piemontese PDO raw milk cheese in ozone‐controlled atmosphere

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Non‐thermal technologies are becoming of high interest in dairy production as sustainable tools to enhance food safety. Raw milk cheeses present microbiological challenges due to spoilage and the absence of real thermal treatments. This study investigates an industrial application of gaseous ozone to control spoilage microflora on ...
Vanessa Eramo, Cristian Carboni, Roberto Forniti, Rinaldo Botondi   +3 more
wiley   +1 more source