Whey Protein Concentrate as a Milk Extender
Journal of Dairy Science, 1976 Abstract Whey protein concentrates, having a gross composition equivalent to that of skim milk, were prepared from cheese whey by ultrafiltration and were evaluated as a milk extender. Nutritional and organoleptic data indicate acceptability for such use. Ash values generally were lowered by ultrafiltration averaging 10.5% for cottage cheese whey and
F.E. McDonough, J.A. Alford, M. Womack
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Biofilm formation by B. licheniformis isolated from whey protein concentrate 80 powder as a potential source of product contamination : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology at Massey University, Palmerston North, New Zealand [PDF]
, 2018 This study aimed to examine biofilm formation of Bacillus licheniformis isolated from whey protein concentrate 80 (WPC80) as a potential source of contamination in the manufacture of WPC.
Md Zain, Siti Norbaizura binti
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Food Chemistry International, EarlyView.This study investigates some practical technological insights that can be used for development and production of UF white soft cheese using free or microencapsulated Lb. rhamnosus and Lb. paracasei. ABSTRACT The present research aimed to ameliorate the shelf life of UF white soft cheese made from buffalo's milk retentate. To achieve this proposal, five
Adel Mahmoud Mohamed Kholif +2 more
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A comparison of pilot-scale supersonic direct steam injection to conventional steam infusion and tubular heating systems for the heat treatment of protein-enriched skim milk-based beverages [PDF]
, 2019 peer-reviewedDirect supersonic steam injection, direct steam infusion, and indirect tubular heating were each applied to protein-enriched skim milk-based beverages with 4, 6 and 8% (w/w) total protein, and the effect of final heat temperature on the ...
Kelleher, Clodagh M. +5 more
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Protocol for the Preparation of Polyphenols‐Polysaccharide Nanoparticles
Food Chemistry International, EarlyView.ABSTRACT Polyphenols, natural compounds abundantly distributed in plants, possess potent antioxidant and anti‐inflammatory activities and hold promising potential in cardiovascular protection and the management of metabolic disorders. Nevertheless, their intrinsic instability and low bioavailability severely constrain their practical and large‐scale ...
Chenxu Bao +6 more
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Nonthermal Food Processing Technologies: A Comprehensive Review
Future Postharvest and Food, EarlyView.The graphical abstract illustrates the shift from traditional thermal food preservation methods to advanced nonthermal technologies. Traditional methods, represented by heating, often compromise the nutritional and sensory quality of foods. In contrast, nonthermal approaches such as high‐pressure processing (HPP), pulsed electric field (PEF ...
Ashok Kumar Yadav +5 more
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Wheat bread with dairy products - Technology, nutritional and sensory properties [PDF]
, 2019 Featured Application: Bakery industry, as nutritional and functional breads, with a considerable contribution to balance the daily diet for children and seniors in terms of proteins and mineralsAs the relation between diet and health became a priority ...
Bilgin, Fardet, Hou, Li, Tamime
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Future Postharvest and Food, EarlyView.The review critically evaluated and compared the selected superfruit phytochemistry, their bioactive composition and the key health benefits majorly emphasizing the antioxidant potential. It has highlighted the translational challenges in formulating functional foods by addressing the issues related to delivery system, bioavailability mechanism and the
Sharath Kumar Nagaraja +3 more
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Современная наука и инновацииThe aim of the research is to study the combined effect of micellar casein concentrate and whey protein microparticulate with polyphenols on the process of rennet coagulation of milk, organoleptic, physico-chemical parameters and biological value of ...
A. O. Vasenina +2 more
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The effect of enzymatic hydrolysis of a dietary protein on the excretion of urinary nitrogen metabolites : a thesis submitted in partial fulfilment of the requirements for the degree of Master of Science in Nutritional Science at Massey University, Palmerston North, New Zealand [PDF]
, 2000 Floppy disc in back pocket - not copied/unreadableHydrolysed milk proteins are used for many purposes in human nutrition. Although it is assumed that the nutritive value of a protein hydrolysate is the same, or even superior to the corresponding intact ...
Quintino Cintora, Maria Eugenia.
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