Results 101 to 110 of about 3,551,923 (209)

Nutritional and functional properties of whey proteins concentrate and isolate

Mljekarstvo, 2006
Whey protein fractions represent 18 - 20 % of total milk nitrogen content. Nutritional value in addition to diverse physico - chemical and functional properties make whey proteins highly suitable for application in foodstuffs.
Zoran Herceg, Anet Režek
doaj  

The Effects of High-Dose Whey Protein Concentrate Intake on Hepatorenal and Intestinal Tissues

Pharmedicine Journal
Introduction: This study aims to compare the antioxidant effects of high doses of whey protein (WP) concentrate intake on liver, kidney, and intestinal tissues.
Guzin Goksun Sivas, Elif Tufan, Sumeyye Yilmaz Karaoglu, Begum Gurel Gokmen, Ercan Dursun, Dilek Ozbeyli, Goksel Sener, Tugba Tunali-Akbay   +7 more
doaj   +1 more source

Physicochemical properties of caprine and commercial bovine whey protein concentrate

, 2019
Whey protein from caprine milk, a by-product of cheese manufacturing, was recovered by ultrafiltration technology and dried by lyophilization. A caprine whey protein concentrate (WPCc) with 64.60% of protein content was prepared.
Puppo, Maria Cecilia, Ayunta, Carolina Anabel, Quinzio, Claudia Marcela, Iturriaga, Laura Beatriz   +3 more
core   +1 more source

Addressing Water Scarcity in Agriculture: A Bibliometric Analysis of Hydrogel‐Based Strategies for Drought Resilience and Sustainable Water Management

Sustainable Development, EarlyView.
ABSTRACT Drought poses a significant threat to agricultural systems worldwide, exacerbating challenges to food security and sustainability. Hydrogels, superabsorbent polymers that can retain substantial amounts of water, have emerged as a promising solution to mitigate the adverse effects of drought. In this integrated bibliometric and narrative review,
Waqas Liaqat, Kamran Zikaria, Asia Maqbool, Muhammad Faheem Jan, Sibel Balik, Abdullah Aldiyab, Boran Ikiz, Maria‐Loredana Soran, Nazim S. Gruda, Muhammad Tanveer Altaf, Hayriye Yildiz Dasgan   +10 more
wiley   +1 more source

Impact of ovine whey protein concentrates and clarification by-products on the yield and quality of whey cheese [PDF]

, 2007
The effects of the addition of whey protein concentrates and clarification by-products obtained from ovine cheese whey and deproteinized whey (Sorelho) on the yield and quality of the whey cheese (Requeijão) have been evaluated.
Pereira, Carlos D., Díaz Rubio, Olga, Cobos García, Ángel   +2 more
core  

Changes of Microbial and Component Composition of Giraffe Milk During Mid‐ to Late Lactation

Zoo Biology, EarlyView.
Giraffe milk – graphical abstract text, Giraffe: late lactation milk, Involution at approximately 15 months of lactation, Content of saccharides and fat decrease, Protein content increases, Content of minerals increase, Microbiological quality high ABSTRACT The proximate, mineral and microbiological composition of milk from five giraffes from mid ...
G. Osthoff, C. J Hugo, S Van der Merwe, A Hugo, F Deacon   +4 more
wiley   +1 more source

Development of a high protein snack food containing whey protein concentrate [PDF]

, 1974
Objectives of this study were to recover protein from cottage cheese whey and develop whey protein concentrate into an acceptable textured protein food product. Cottage cheese whey was treated with sodium hexametaphosphate to precipitate whey protein-HMP
Chiang, Cheh-Tze
core  

Gut microbiota as a novel therapeutic target for eating disorders and obesity

British Journal of Pharmacology, EarlyView.
The graphical abstract highlights the bidirectional interaction between the gut microbiota and central homeostatic and hedonic mechanisms regulating food intake, which contributes to overweight and obesity. It also illustrates emerging microbiota‐based biomarkers and therapeutic strategies (including prebiotics, probiotics, postbiotics, synbiotics and ...
Solveiga Samulėnaitė, Victor Mathis, Emmanuel Darcq, Aurelijus Burokas, Elena Martín‐García, Rafael Maldonado   +5 more
wiley   +1 more source

Powdered hibiscus anthocyanin‐nanofibril complexes as natural colourants: Stability and application in yoghurt and soft candy

Coloration Technology, EarlyView.
Abstract The instability of anthocyanins limits their application as natural food colorants. This study aimed to enhance the stability of anthocyanins extracted from Hibiscus sabdariffa through copigmentation with protein nanofibrils produced from pea, rice, gluten and whey isolates. Linear and curly nanofibril structures were prepared and incorporated
Vildan Eyiz, İsmail Tontul, Selman Türker   +2 more
wiley   +1 more source

Exopolysaccharides modify the functional properties of whey protein concentrate

, 2010
The objective of this research was to produce whey protein concentrate (WPC) with modified functionality using exopolysaccharide- (EPS) producing cultures. Two different EPS-producing cultures, Lactococcus lactis ssp.
Hassan, A. N., Deep, G.
core   +1 more source