Results 261 to 270 of about 39,686 (273)
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2011
: Whey protein ingredients have become increasingly important in formulated foods over the past 30 years. Whey proteins are usually supplied as whey protein concentrates (80% protein) and whey protein isolates (90% protein). Whey proteins are a by-product from processing of other dairy products, notably cheese and casein, and attention must be paid to
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: Whey protein ingredients have become increasingly important in formulated foods over the past 30 years. Whey proteins are usually supplied as whey protein concentrates (80% protein) and whey protein isolates (90% protein). Whey proteins are a by-product from processing of other dairy products, notably cheese and casein, and attention must be paid to
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Disulfide-Mediated Polymerization of Whey Proteins in Whey Protein Isolate-Stabilized Emulsions
1997The effects of protein polymerization in whey protein isolate-stabilized emulsions on emulsion properties were investigated. Polymerization, involving intermolecular disulfide bonds between whey proteins adsorbed at the oil-water interface, increased with increasing storage time following emulsion formation.
Frank J. Monahan +2 more
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Utilization of Whey Protein Concentrate and Hydrolysed Whey by Growing Pigs
Acta Agriculturae Scandinavica, 1985Abstract The feed value of two whey products—hydrolysed whey syrup (HWS) and whey protein concentrate (WPC)—was studied in growing pigs. WPC was prepared by ultrafiltration of whey followed by drying. Crude protein accounted for 38.7% and lactose for 49.7% of the WPC dry matter. The amino acid composition of the protein was excellent.
Matti Harju, Timo Alaviuhkola
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Evaluation of the heat damage of whey and whey proteins using multivariate analysis
Food Research International, 2017Maillard reaction (MR) was assessed in 10 powdered whey samples. Initial stages of MR were evaluated using furosine, intermediate stages with hydroxymethylfurfural (HMF) and absorbance at 284nm, advanced stages with color parameters (CIELab color) and final stages with browning index; additionally, insolubility, pH and water activity (Aw) were measured.
Faver Gómez-Narváez +2 more
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Fermentation of whey enriched with whey protein concentrate by bifidobacteria
2008This research examines the influence of whey protein concentrate (WPC) on growth and activity of probiotic bacteria Bifidobacterium lactis BB-12 in reconstituted sweet whey and their survival during 28 days of cool storage. Fermentation was observed in whey with and without the addition of 1.5 and 3% of WPC, and it was performed at 37°C.
Tratnik, Ljubica +3 more
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Whey Proteins: Anion-Exchange Separation [PDF]
, 2005 Du Young Choi, Kyung Ho Row
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Studies on bovine whey proteins. I. Preparation of the ferric derivatives of whey proteins
Archives of Biochemistry and Biophysics, 1953Gunter Zweig +3 more
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