Results 21 to 30 of about 31,439 (164)
Isolasi Penghambat Aktivitas Enzim Pengubah Angiotensin Dari Protein Susu
Jurnal Agripet, 2016 . Three kinds of samles (whey protein containing casenoglycopeptide, whey protein removed casenoglycopeptide and cheese whey powder digested with 7 kinds of proteases at 37 0C for 24 hr (trypsin, protenase-K, actinase-E, thermolysin, and papain) or 25 0C
Amhar Abubakar
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UTILIZATION OF WHEY PROTEIN IN YOGURT [PDF]
Journal of Food and Dairy Sciences, 2009 The aim of this work was to study the possibility of modifying three types of whey protein concentrations (WPC) chemically to improve their functional properties and use them to make fortified yogurt.
A.A.M. Yonis
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Antiviral activities of whey proteins [PDF]
Applied Microbiology and Biotechnology, 2015 Milk contains an array of proteins with useful bioactivities. Many milk proteins encompassing native or chemically modified casein, lactoferrin, alpha-lactalbumin, and beta-lactoglobulin demonstrated antiviral activities. Casein and alpha-lactalbumin gained anti-HIV activity after modification with 3-hydroxyphthalic anhydride.
Ng, Tzi Bun +6 more
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Effect of Vegetable Protein and Functional Proteins Fortification on the Properties of Kareish Cheeses [PDF]
Journal of Food and Dairy Sciences, 2018 Kareish cheeses made with whey protein concentrate and soy flour was (2%, 3% and 4%), or 1:1% mixing ratio. All The treatments were kept at 4 ° C for 15 days; Cumin was added to fortify cheese, being made with whey protein concentrate and soy flour (0 ...
A. Mohamed, M. E. Abdel-Aziz, M. Gomaa
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Review in deep processing of whey
Cogent Food & AgricultureWhey is a natural by-product of the production of cheese, cottage cheese and milk protein concentrate. The draining of whey remains a significant environmental pollutant.
Zhansaya A. Abish +4 more
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Experimental and Modelling Study of the Denaturation of Milk Protein by Heat Treatment
Food Science of Animal Resources, 2017 Heat treatment of milk aims to inhibit the growth of microbes, extend the shelf-life of products and improve the quality of the products. Heat treatment also leads to denaturation of whey protein and the formation of whey protein-casein polymer, which ...
Fang Qian +5 more
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Proteins and Minerals in Whey Protein Supplements
Foods, 2023 Sports nutrition supplementation is a widespread practice. Whey protein supplements contribute not only to protein intake but also to dietary exposure to minerals. The labelling present provides the percentage of protein and rarely refers to other components, such as potentially toxic elements such as B, Cu, Mo, Zn, and V that present tolerable upper ...
Dailos González-Weller +8 more
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Nutritional and functional properties of whey proteins concentrate and isolate
Mljekarstvo, 2006 Whey protein fractions represent 18 - 20 % of total milk nitrogen content. Nutritional value in addition to diverse physico - chemical and functional properties make whey proteins highly suitable for application in foodstuffs.
Zoran Herceg, Anet Režek
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Journal of Dairy Science: Colloidal stability during thermal processing and subsequent storage is one of the most important factors in selecting ingredients for high-protein beverages.
S. Roy, J.K. Amamcharla
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Production of an Exopolysaccharide-Containing Whey Protein Concentrate by Fermentation of Whey [PDF]
Journal of Dairy Science, 2002 Using whey as a fermentation medium presents the opportunity to create value-added products. Conditions were developed to partially hydrolyze whey proteins and then ferment partially hydrolyzed whey with Lactobacillus delbrueckii ssp. bulgaricus RR (RR; an EPS-producing bacterium). In preliminary experiments, pasteurized Cheddar cheese whey was treated
E P, Briczinski, R F, Roberts
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