Results 101 to 110 of about 22,668 (210)

Proteins precipitation from UF concentrated whey

Mljekarstvo : Dairy Experts Journal, 1982
U ovom radu ispitana je mogućnost koagulacije i precipitacije sirutkinih proteina iz UF ugušćene slatke sirutke. Praćenjem parametara u toku ultrafiltracije i analizom koncentrata pojedinih ugušćenja sirutke (1/2, 1/4, 1/5, 1/10 i 1/20), kao i permeata, ustanovljeno je ekonomično ugušćenje sirutke 1/4 do 1/10 od početnog volumena. Proizvedeni sirevi iz
openaire   +1 more source

Formulation and statistical evaluation of a ready-to-drink whey based orange beverage and its storage stability [PDF]

, 2015
A value-added functional beverage is formulated utilizing unprocessed liquid whey. Whey has excellent nutritional qualities and bland flavors; it is easy to digest and has a unique functionality in a beverage system.
Chatterjee, Gourab, Das, Sumita, De Neve, Jan, Dutta, Abhishek   +3 more
core  

Influence of whey protein concentrate addition on textural properties of corn flour extrudates

Mljekarstvo, 2008
Texture is an important propertiy of extruded snack products, and depended on extrusion process conditions, raw material properties and various ingredients properties as well.
Mladen Brnčić, Damir Ježek, Suzana Rimac Brnčić, Tomislav Bosiljkov, Branko Tripalo   +4 more
doaj  

Dragon's Blood Sap Microencapsulation within Whey Protein Concentrate and Zein Using Electrospraying Assisted by Pressurized Gas Technology. [PDF]

Molecules, 2023
Escobar-García JD, Prieto C, Pardo-Figuerez M, Lagaron JM.   +3 more
europepmc   +1 more source

Encapsulation of Vitamin B₁₂ by Complex Coacervation of Whey Protein Concentrate-Pectin; Optimization and Characterization. [PDF]

Molecules, 2022
Akbari N, Assadpour E, Kharazmi MS, Jafari SM.   +3 more
europepmc   +1 more source

Influence of the concentration of locust bean gum on the gelling ability of whey peptic hydrolysates [PDF]

, 2008
The gelling ability of whey proteins can be changed by limited hydrolysis and by the presence of other components such as polysaccharides; depending on the environmental conditions it can either be improved or impaired.
Gonçalves, M. P., Hilliou, L., Rocha, Cristina M. R., Teixeira, J. A.   +3 more
core  

Incorporating oregano (Origanum vulgare L.) Essential oil onto whey protein concentrate based edible film towards sustainable active packaging. [PDF]

J Food Sci Technol, 2023
Sajimon A, Edakkadan AS, Subhash AJ, Ramya M.   +3 more
europepmc   +1 more source

Techno-Functional properties of whey protein concentrates

Nutrition & Santé, 2018
Introduction. Whey proteins are well known for their nutritional value but also their functional properties because of their gelling and inter-facial properties. Objective. To extract whey protein concentrates and to study some techno-functional properties of these proteins. Material and methods. The whey proteins were obtained by thermo-precipitation.
ARIOUI, F., AIT SAADA D., CHERIGUENE A.
openaire   +1 more source

THE COMMERCIAL POTENTIAL OF NEW DAIRY PRODUCTS FROM MEMBRANE TECHNOLOGY [PDF]

Membrane filtration technologies are capable of creating entirely new, more functional food products. In this regard, potential new dairy products include high-protein, low-lactose fluid milk, high-protein, low-lactose ice cream, and non-far yogurt made ...
Kim, Sung-Yong, Lalor, Alejandro, Siebert, John W.   +2 more
core   +1 more source

Comparative study of the nutritional composition and labeling analysis of whey protein concentrate, isolate and hydrolysate

Revista do Instituto de Latícinios Cândido Tostes
With the growth of the Brazilian sports nutrition market, whey protein, a supplement derived from whey, rich in proteins of high biological value, has great potential for expansion.
Luisa Cordeiro de Oliveira, Carolina Carvalho Ramos Viana, Júlia D'Almeida Francisquini, Paulo Henrique Fonseca da Silva   +3 more
doaj   +1 more source