Results 11 to 20 of about 101,823 (336)
Agriculture, 2023 The milk whey remaining at the end of the cheese-making process is the main by-product of the dairy industries and it is currently used as a source of high added-value compounds by the food and pharmaceutical industries.
Piero Franceschi +4 more
doaj +1 more source
Whey: technologies for coproducts production
Revista do Instituto de Latícinios Cândido Tostes, 2014 The aim of the present article was to present the principles of whey processability. In order to reach these objectives, the article presents the whey proteins, the membrane filtration process and the spray drying technology.
Maura Pinheiro Alves +5 more
doaj +1 more source
Study of the Different Ways of Proteins Extraction From Sheep and Cow Whey for “Urda” Cheese Production [PDF]
, 2017 The necessary stage of technological process of “Urda” albumin cheese production is whey proteins extraction from sheep whey (in classic technology of product) or from the whey mixtures, offered in the work.
Bilyk, O. (Oksana) +4 more
core +2 more sources
Jurnal Pijar MIPA (Pengkajian Ilmu dan Pengajaran Matematika dan Ilmu Pengetahuan Alam), 2023 Packaging is a tool used to protect products from physical damage; edible films can improve food quality and reduce plastic-based packaging materials. This study aimed to determine the effect of adding whey protein concentration on gelatin edible film ...
Fahrullah Fahrullah +4 more
doaj +1 more source
Fluorescence-based analyser as a rapid tool for determining soluble protein content in dairy ingredients and infant milk formula [PDF]
, 2018 peer-reviewedAbstract: Milk protein, in particular native whey protein, is of interest to dairy manufacturers as a measure of functional and nutritional quality.
Esquerre, Carlos +4 more
core +1 more source
The Effect of Whey Protein Concentrates on Technological and Sensory Quality Indicators of Ice Cream
Техника и технология пищевых производств, 2022 The demand for protein-fortified foods is increasing, and so is the necessity of the complete utilization of milk constituents in the food industry. The research objective was to study various technological and sensory indicators of ice cream fortified ...
Igor A. Gurskiy, Antonina A. Tvorogova
doaj +1 more source
Whey- vs Casein-Based Enteral Formula and Gastrointestinal Function in Children With Cerebral Palsy. [PDF]
, 2012 Objectives: Children with severe cerebral palsy (CP) commonly have gastrointestinal (GI) dysfunction. Whey-based enteral formulas have been postulated to reduce gastroesophageal reflux (GOR) and accelerate gastric emptying (GE).
Andrea Schwarzer +10 more
core +1 more source
Hydrogen Peroxide Alteration of Whey Proteins in Whey and Concentrated Whey Systems
Journal of Dairy Science, 1972 Abstract The extent of denaturation and physical aggregation of individual and total whey proteins, produced by treating whey and concentrated whey systems with hydrogen peroxide under experimental conditions that simulate pressure membrane and gel filtration processes for preparing an undenatured whey protein concentrate, was studied by preparative ...
C.V. Morr, C.M. Cooney
openaire +3 more sources
Interaction between Astaxanthin and Whey Protein Based on Fluorescence and Ultraviolet Spectroscopy
Shipin gongye ke-ji, 2022 The molecule self-assembly technology was used to prepare astaxanthin/whey protein nanocomplex, and the interaction mechanism between astaxanthin (AST) and whey protein was studied.
Yingyuan ZHAO +7 more
doaj +1 more source
Effects of high pressure on functionality of whey protein concentrate and whey protein isolate [PDF]
Le Lait, 2006 The objective of this study was to evaluate the influence of high-pressure treatments on the solubility, surface hydrophobicity, foaming and emulsifying ability of whey protein concentrate (WPC) and whey protein isolate (WPI). Dispersions of WPC and WPI powders (10% (w/w)) were processed at 300 MPa and 600 MPa, for 5 and 10 min at 40 ± ; ; 2 °C ...
Vesna Lelas +3 more
openaire +4 more sources