Revista do Instituto de Latícinios Cândido Tostes, 2014 The techno-functional properties of proteins related with the molecular characteristics are facilitated by partial unfolding of structures. From these interactions, the medium pH is presented as a major interferer in intensity and type of reaction that ...
Alisson Borges Souza +4 more
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Characterisation and biofilm screening of the predominant bacteria isolated from whey protein concentrate 80 [PDF]
, 2016 International audienceAbstractThe source of microbiological contamination of whey protein concentrate (WPC), a quality problem for the dairy industry, has not been thoroughly investigated.
Bennett, Rod +3 more
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Optimization of Persian lime essential oil (Citrus latifolia) microencapsulation through spout fluidized bed drying [PDF]
فناوریهای جدید در صنعت غذاIn the food industry, fluidized bed drying encapsulation is important due to its protective effects on sensitive oily materials such as essential oils. In this study, Persian lime essential oil (EO) was encapsulated at ratios of 10%, 20%, and 30% using ...
azam sharifpour latani +3 more
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Rheological, thermal and sensory properties of whey protein concentrate/pectin-fortified mashed potatoes made from dehydrated flakes [PDF]
, 2013 The effect of different amounts of whey protein concentrate (50–150 g kg 1), low and high methoxyl pectin (5–15 g kg 1) on the rheological, thermal, structural properties and sensory quality of mashed potatoes prepared from dried mashed potatoes flakes ...
Lupano, Cecilia Elena +2 more
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The effect of dynamic heat treatments of native whey protein concentrate on its dispersion characteristics [PDF]
, 2015 The aggregation of native whey protein concentrate (WPC) was studied after a range of dynamic heat treatments performed at 0.5%, 3.5%, 5.0% and 8.8% protein concentrations. Overall, it was observed that the changes caused by heating were mainly physical,
Ercili-Cura, Dilek +4 more
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THE INFLUENCE OF MINERALS AND LACTOSE CONTENT ON THE STABILITY OF WHEY PROTEIN POWDERS
Studia Universitatis Babes-Bolyai Chemia, 2017 The aim of this paper was to determine the minerals and lactose from a Zonar lactoserum concentrate (L-ZS) obtained by lyophilization as compared to other two commercial powders: a bio whey concentrate (BWP) and a whey protein isolate (IWP), in order to
Doina PRODAN +6 more
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Effect of Various Ingredients on a Model Process Cheese System [PDF]
, 2003 The process cheese industry desires to increase formula flexibility by incorporating various alternative ingredients into process cheese. For example, incorporation of whey protein could reduce the amount of casein used in process cheese formulations ...
Dees, Amanda Lee
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Expanding the Utility of a Modified Whey Protein Ingredient via Carbohydrate Conjugation. [PDF]
, 2007 Whey proteins are commonly used in foods for their thickening and emulsifying properties. As a one time by-product of the cheese making process, roughly 30% of whey protein still remains unused.
Lillard, Stephen Jonathan
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Comparison of Composition, Sensory Properties and Volatile Components of Whey Protein and Serum Protein Concentrates [PDF]
, 2009 EVANS, JOSHUA PETER. Comparison of Composition, Sensory and Volatile Components of Whey Protein and Serum Protein Concentrates. (Under the direction of Dr.
Evans, Joshua Peter
core
Evaluation of a high-protein whey protein concentrate and spray-dried animal plasma on growth performance of weanling pigs [PDF]
, 1998 Results of these studies suggest that experimental high molecular weight, whey protein concentrate can be an effective replacement for spray-dried animal plasma in diets for weanling pigs.
Goodband, Robert D. +20 more
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