Polish Journal of Food and Nutrition Sciences, 2021 Extrudates are gaining popularity as convenient ready-to-eat products such as snacks or breakfast cereals. The nutritional limitation of extruded products is their low content of proteins, fibres, and phytochemicals.
Thomas Ménabréaz +5 more
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Production of Denatured Whey Protein Concentrate at Various pHfrom Wastewater of Cheese Industry
Agritech, 2021 Wastewater produced from cheese industry is rich in biological component such as whey protein, fat and lactose. Whey protein is the residual liquid of cheese making process with a high protein efficiency ratio.
Robi Andoyo +6 more
doaj +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.
R E Campbell, M A Drake, R E Campbell
exaly +3 more sources
The influence of whey protein concentrate on growth and survival of probiotic bacteria in whey
Mljekarstvo, 2008 This research examines the influence of whey protein concentrate addition (WPC) on growth and activity of probiotic species Lactobacilus acidophilus La-5 and Bifidobacterium animalis subsp.
Ljubica Tratnik +3 more
doaj +3 more sources
Stability and structural properties of bee pollen protein hydrolysate microencapsulated using maltodextrin and whey protein concentrate [PDF]
Heliyon, 2020 Alireza Sadeghi Mahoonak +1 more
exaly +2 more sources
Harčova Nauka ì Tehnologìâ, 2023 Expanding the assortment of sour cream with increased nutritional value is an actual direction of scientific research. The purpose of the work is the scientific explanation of heating process duration based on the analysis of its influence on the sensory
G. Polishchuk +5 more
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The Effect of Whey Protein Concentrates on Technological and Sensory Quality Indicators of Ice Cream
Техника и технология пищевых производств, 2022 The demand for protein-fortified foods is increasing, and so is the necessity of the complete utilization of milk constituents in the food industry. The research objective was to study various technological and sensory indicators of ice cream fortified ...
Igor A. Gurskiy, Antonina A. Tvorogova
doaj +1 more source
EFFECT OF WHEY PROTEIN CONCENTRATE ON THE QUALITY OF CHICKEN MEAT PATTIES DURING STORAGE AT 4°C [PDF]
Veterinary Medical Journal - Giza, 2011 Whey protein concentrate at levels of 2 and 4% was added to chicken meat patties formulated with different breast and thigh muscles percentages.
Hayam Mansour
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Protein Preparations as Ingredients for the Enrichment of Non-Fermented Milks
Foods, 2022 Milk enriched with functional ingredients of milk proteins delivers health and nutritional benefits, and it can be particularly recommended to consumers with increased protein requirements.
Katarzyna Kiełczewska +7 more
doaj +1 more source
Investigation of the Effect of Starter type and Formulation on Physicochemical and Sensory Properties of Concentrated Yoghurt Using Mixture Design and Two-stage Clustering Method [PDF]
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2021 In this study, the effect of starter type (probiotic and non-probiotic), milk (58 to 80%), cream (1 to 33%), whey powder (3 to 7%) and milk protein concentrate (6 to 12%) on acidity, pH, viscosity and sensory properties (flavor, color, texture and ...
Hassan Rashidi +3 more
doaj +1 more source