Results 31 to 40 of about 32,699 (217)

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
doaj  

Increasing the thermal stability of high-protein beverages through the modification of whey proteins through thermal processing

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
doaj   +1 more source

Species Dynamics and Gene Expression in Algal Polycultures Under Mixotrophic Cultivation in Outdoor Pilot‐Scale Nordic Conditions

Biotechnology and Bioengineering, EarlyView.
These results demonstrate that mixotrophic conditions drive both microbial community shifts and metabolic reprogramming, underscoring the importance of cultivation strategy and polyculture selection for targeted applications such as nutrient recovery and bioproduct generation.
Quyen Nham, Hanna Farnelid, Catherine Legrand, Elin Lindehoff   +3 more
wiley   +1 more source

Effects of whey protein hydrolysate ingestion on post-exercise muscle protein synthesis compared with intact whey protein in rats

Nutrition & Metabolism, 2019
Background It is well known that ingestion of protein sources can stimulate muscle protein synthesis (MPS). The intake of whey protein is highly effective especially for accelerating MPS.
Kyosuke Nakayama, Ryoichi Tagawa, Yuri Saito, Chiaki Sanbongi   +3 more
doaj   +1 more source

Induction and Enhancement of Bacteriocin Production (Review)

Biotechnology and Bioengineering, EarlyView.
ABSTRACT Conventionally, bacteriocins are produced by microorganisms on complex substrates, released as semi‐purified preparations or crude fermentates. These bacteriocin‐containing products often exhibit unsatisfactory purity, low active‐substance content, and high production costs, limiting their commercialization and use. This review aims to analyze
Oksana Knysh, Artur Martynov
wiley   +1 more source

Physicochemicals, Organoleptic Properties, and Nutritional Adequacy Rates of Supplementary Food Cookies with the Addition of Whey Protein Powder, a By-Product of Making Dangke

Jurnal Ilmu Pertanian Indonesia
The purpose of this research is to develop a supplementary meal for breast milk (CF) using whey protein derived from the byproduct of dangke manufacture, a typical Enrekang dish.
Muh Achyar Ardat, Ekajayanti Kining, Zakiah Wulandari, Irma Isnafia Arief, Nur Afni   +4 more
doaj   +1 more source

Protein–Anthocyanin Interactions in Food Systems: A Reaction‐Network Perspective on Equilibria, Kinetics, and Degradation Pathways

ChemFoodChem, EarlyView.
Protein–anthocyanin interactions are reinterpreted beyond binding affinity through a reaction‐network perspective. Distinct protein classes modulate anthocyanin behavior through equilibrium shifts, matrix‐driven protection, self‐assembly, or covalent conjugation.
E. Mariana Martins, Victor de Freitas, Susana Soares, Joana Oliveira   +3 more
wiley   +1 more source

The Impact of Glycation on Protein Digestibility

ChemFoodChem, EarlyView.
Schematic overview of how protein glycation affects digestibility and downstream nutritional consequences. Glycation‐derived structural modifications reduce protease accessibility, leading to limited hydrolysis and altered peptide generation. These changes decrease amino acid bioavailability and may subsequently contribute to microbiome alterations ...
Lea Hönemann, Simone Lipinski, Jana Raupbach   +2 more
wiley   +1 more source

Microbial Interventions in Processing of Plant Based Proteins: Unlocking Extraction Dynamics and Functionality for Human Health

Food Bioengineering, EarlyView.
Fermentation enhances nutritional & techno‐functional properties of plant protein. Three distinct stages of fermentation impact on different aspects of plant protein. Fermentation induces flavors modulation through new organic compounds formation. Plant protein fermentation improves their utility in food applications.
Disha, Mitali Madhumita, Dharmender Kumar, Pramod Kumar Prabhakar   +3 more
wiley   +1 more source

Techno-Functional properties of whey protein concentrates

Nutrition & Santé, 2018
Introduction. Whey proteins are well known for their nutritional value but also their functional properties because of their gelling and inter-facial properties. Objective.
ARIOUI, F., AIT SAADA D., CHERIGUENE A.
doaj   +1 more source