Results 61 to 70 of about 101,823 (336)

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

Effect of NaOH Steam on Swelling and Cleaning of Food Soil Layers

Chemie Ingenieur Technik, EarlyView.
The effects of steam and NaOH steam, in comparison with water and sodium hydroxide, on the swelling behavior and removal forces of three food‐based soils were investigated. Comparative cleaning experiments were performed using these food soils after pre‐swelling with NaOH steam, steam, NaOH, or water.
Enrico Fuchs, Siegfried Beckmann, Robin Klusch, Marc Mauermann   +3 more
wiley   +1 more source

Essential amino acid-enriched whey enhances post-exercise whole-body protein balance during energy deficit more than iso-nitrogenous whey or a mixed-macronutrient meal: a randomized, crossover study

Journal of the International Society of Sports Nutrition, 2021
Background The effects of ingesting varying essential amino acid (EAA)/protein-containing food formats on protein kinetics during energy deficit are undetermined.
Jess A. Gwin, David D. Church, Adrienne Hatch-McChesney, Jillian T. Allen, Marques A. Wilson, Alyssa N. Varanoske, Christopher T. Carrigan, Nancy E. Murphy, Lee M. Margolis, John W. Carbone, Robert R. Wolfe, Arny A. Ferrando, Stefan M. Pasiakos   +12 more
doaj   +1 more source

The use of Cold Setting Whey Proteins to enhance the Gelation Properties of Foods. [PDF]

, 1999
End of Project ReportThe main objective of this project was to produce dried, denatured, whey protein-based powders, which on reconstitution in food formulations show an increased ability to bind water in the presence of added salts, especially in the ...
Keogh, Kieran, O'Kennedy, Brendan, Twomey, Myra   +2 more
core  

Soy protein ingestion results in less prolonged p70S6 kinase phosphorylation compared to whey protein after resistance exercise in older men [PDF]

, 2015
Background The phosphorylation of p70S6 Kinase (p70S6K) is an important step in the initiation of protein translation. p70S6K phosphorylation is enhanced with graded intakes of whey protein after resistance exercise.
Cameron-Smith, D, Della Gatta, PA, Markworth, JF, Mitchell, CJ, Petersen, Aaron   +4 more
core   +1 more source

Characterisation of Whey Proteins-Pectin Interaction in Relation to Emulsifying Properties of Whey Proteins [PDF]

Czech Journal of Food Sciences, 2009
The aim of this work was to characterise influence of whey proteins-pectin interaction on emulsification properties of whey. As the first, structural characteristics of pectin-protein complexes were evaluated for pure β-lactoglobulin by both dynamic light scattering method for measuring of the particle size distributions and Doppler laser ...
R. Kováčová, A. Synytsya, J. Štětina   +2 more
openaire   +2 more sources

Biomass‐Derived Carbon and Their Composites for Supercapacitor Applications: Sources, Functions, and Mechanisms

EcoEnergy, EarlyView.
Carbon materials derived from biomass are sustainable and environmentally friendly, making them ideal for electrochemical energy storage and conversion. This review explores nanocomposites utilizing biomass‐derived carbon with MXenes, metal‐organic frameworks (MOFs), graphene, conductive polymers, and transition metal oxides/hydroxides, highlighting ...
Xi Zhu, Yi Zeng, Xianhui Zhao, Dan Liu, Weiwei Lei, Shun Lu   +5 more
wiley   +1 more source

The Effect of Breakfast on Energy Metabolism, Appetite, and Food Intake in Young versus Older Men [PDF]

, 2018
As life expectancy continues to rise, it is important to consider optimal nutrition recommendations to improve health outcomes, quality of life, and physical independence in older adults.
Murphy, Allie
core   +2 more sources

Ultrafiltration of protein solutions; the role of protein association in rejection and osmotic pressure [PDF]

, 1987
The monomer-dimer equilibrium of the protein β-lactoglobulin under neutral conditions appears to influence the rejection and the osmotic pressure build-up, both phenomena closely related to ultrafiltration.
Berg, G.B. van den, Hanemaaijer, J.H., Smolders, C.A.   +2 more
core   +4 more sources

The effect of bleaching agent on the flavor of liquid whey and whey protein concentrate [PDF]

Journal of Dairy Science, 2009
The increasing use and demand for whey protein as an ingredient requires a bland-tasting, neutral-colored final product. The bleaching of colored Cheddar whey is necessary to achieve this goal. Currently, hydrogen peroxide (HP) and benzoyl peroxide (BPO) are utilized for bleaching liquid whey before spray drying.
A.E. Croissant, MaryAnne Drake, E.J. Kang, E. Bastian, R.E. Campbell   +4 more
openaire   +3 more sources