Results 41 to 50 of about 31,439 (164)

Effect of the Whey Protein on Economic Traits for Mulberry Silkworm, Bombyx mori L. [PDF]

Journal of Plant Protection and Pathology, 2018
Prosperous silk production as well as quality of silk cocoon depend on the nutritional value of mulberry leaves and larval growth. The present study is carried out to evaluate the efficiency of whey protein on economic traits for silkworm, Bombyx mori L.
Y. Abdel-Rahman
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Chemical Properties of Whey Protein in Protein Powders and Its Impact on Muscle Growth in Athletes: A Review

Natural Product Communications
This review examines the chemical properties of whey protein in protein powders and their impact on muscle growth in athletes. We explore the composition of whey protein, including its major fractions and amino acid profile, with a focus on the role of ...
Chuande Tang, Teli Xi, Junjian Zheng, Xuemei Cui   +3 more
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The whey proteins [PDF]

, 2003
U ukupnim azotnim materijama mleka, serum proteini učestvuju sa 18–20%. Najvažnije proteine mlečnog seruma čine β-laktoglobulin (β-lg) α-laktalbumin (α-la), goveđi serum albumin (BSA) i imunoglobulini (Ig). Pored ovih proteina, u mlečnom serumu prisutne su u malim količinama i druge azotne materije, kao što su laktoferin, laktolin, glikoprotein, krvni ...
Jovanović, Snežana, Barać, Miroljub, Maćej, Ognjen   +2 more
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Estudo comparativo da tabela nutricional e consumo de whey protein entre o público masculino e feminino da cidade de Fortaleza-CE

Revista Brasileira de Nutrição Esportiva, 2018
O objetivo do estudo foi comparar a Tabela Nutricional de Whey Protein entre o público feminino e masculino consumidores e não consumidores do suplemento. Metodologia: Estudo de abordagem quantitativa do tipo descritivo-analítica.
Leandro Firmeza Felício, Renata Carmo de Assis   +1 more
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Whey protein: The “whey” forward for treatment of type 2 diabetes?

World Journal of Diabetes, 2015
A cost-effective nutritional approach to improve postprandial glycaemia is attractive considering the rising burden of diabetes throughout the world. Whey protein, a by-product of the cheese-making process, can be used to manipulate gut function in order to slow gastric emptying and stimulate incretin hormone secretion, thereby attenuating postprandial
Linda E, Mignone, Tongzhi, Wu, Michael, Horowitz, Christopher K, Rayner   +3 more
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Preparation of Whey Protein Hydrolysates and Their Impact on the Functional Properties of Infant Formula: A Review of Research Progress

Shipin gongye ke-ji
Whey protein, a by-product obtained during the process of cheese production from milk, serves as a promising source of bioactive peptides and essential amino acids, offering significant nutritional and therapeutic potential. In recent years, advancements
Shuang LIU, Meixin LI, Shanshan LI, Ling KONG, Limin ZHEN, Zhiwei CHEN   +5 more
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Impact of whey protein isolate and eccentric training on quadriceps mass and strength in patients with anterior cruciate ligament rupture: A randomized controlled trial

Journal of Rehabilitation Medicine
Objective: To examine the effects of combining whey protein isolate supplement with preoperative isokinetic eccentric training on quadriceps mass and strength following anterior cruciate ligament rupture. Design: Randomized controlled trial.
Xiaoyuan Zhang, Hongshi Huang, Yuanyuan Yu, Jie Yang, Zixuan Liang, Cuiqing Chang   +5 more
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Supplementation of protein-free diet with whey protein hydrolysates prevents skeletal muscle mass loss in rats

Journal of Nutrition & Intermediary Metabolism, 2016
Muscle mass loss is induced by aging, several catabolic diseases, and malnutrition. It is well known that ingestion of whey protein and its hydrolysates (WPH) is effective in stimulating muscle protein synthesis.
Yodai Kobayashi, Yuuki Somoto, Eri Mitsuyama, Azusa Tanaka, Naoki Yuda, Hajime Nakada, Akio Yamada, Koji Yamauchi, Fumiaki Abe, Takashi Nagasawa   +9 more
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EFFECT OF HEAT TREATMENT ON PHYSICAL PROPERTIES OF WHEY PROTEIN BEVERAGES (WPB)

Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, 2019
There is a great interest in the production of heat-stable and clear beverages containing high levels of whey proteins. A challenge of incorporating whey proteins in sports beverages is hot-fill treatment (88 °C, 2 min).
ANIBAL J. BARRIOS QUANT *, ALBERTO R. ALBIS, JOSE A. PEREZ, ANIBAL J. BARRIOS QUANT *, ALBERTO R. ALBIS, JOSE A. PEREZ   +1 more
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The Effects of Fermentation Time and the Addition of Blueberry on the Texture Properties and In Vitro Digestion of Whey Protein Gel

Fermentation
The interaction of blueberry and whey protein has strong antioxidant properties and potential antibacterial and anti-aging functions during the fermentation process.
Xian Liu, Yuxian Wang, Yufeng Shao, Qian Yu, Congcong Tang, Wenqiong Wang, Zhangwei He   +6 more
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