Results 111 to 120 of about 8,423 (305)

Development of a high protein snack food containing whey protein concentrate

, 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
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Inhibitory Effect of Whey Protein Concentrate on Sars-Cov Furin Activity and Spike Protein-Ace2 Binding in Methotrexate-Induced Lung Damage

, 2022
Sener, Goksel/0000-0001-7444-6193; Tunali-Akbay, Tugba/0000-0002-2091-9298; DURSUN, Ercan/0000-0001-6025-9565; Tufan, Elif/0000-0003-0684-3693This study aims to investigate the effects of whey proteins on SARS CoV-2 in methotrexate-induced lung tissue ...
Tufan, Elif, Gurel-Gokmen, Begum, Ercan, Dursun, Yilmaz-Karaoglu, Sumeyye, Yılmaz Karaoğlu, Sümeyye, Ozbeyli, Dilek, Tunali-Akbay, Tugba, Sivas, Guzin Goksun   +7 more
core   +1 more source

Microencapsulation of bioactive compounds from peanut residues: stability study and application in yogurt

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Peanut skin, a byproduct of peanut processing, is a rich source of phenolic compounds (520.65 mgGAE (100 g)−1 d.b.) with strong antioxidant capacity, but which remains underutilized. The direct incorporation of phenolic extracts into dairy products is challenging, due to their instability during processing and storage and possible ...
Ana Carolina Tucumantel Ribeiro, Victor Waldemar Pinto, Jaqueline LS Cavalcante, Nathalia Almeida Costa, Bárbara M Lepaus, Juliana A Macedo, Patrícia Blumer ZR Sá, Sílvia Cristina Sobottka Rolim de Moura   +7 more
wiley   +1 more source

Evaluation of yield and quality of cheddar cheese manufactured from milk with added whey protein concentrate.

, 1986
Cheddar cheese was produced from whole milk with blends of whey protein concentrates added. Two whey protein concentrate powders containing 35 or 55% protein were each reconstituted to a 15% (wt/wt) suspension and heat treated at 70°C for 15 min ...
Spurgeon, K.R., Seas, S.W., Torrey, G.S., Baer, R.J., Parsons, J.G.   +4 more
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Application of biodegradable films produced from irradiated whey protein concentrate

, 2015
Biodegradable films from whey proteins have a great potential for application on packaging, due to their excellent mechanical and optical properties. However, some processes, such as the use of gamma radiation, can affect the physical, mechanical and ...
Fernandes,Ana Paula Stort, Ana Paula Stort Fernandes, Costa,Juliana Braga, Dayana Silva Batista Soares, Souza,Adriana Régia Marques de, Soares,Dayana Silva Batista, Moura,Celso José de, Juliana Braga Costa, Adriana Régia Marques de Souza, Celso José de Moura   +9 more
core   +1 more source

Probiotic fermented goat milk incorporated with blackberry (Rubus sp.): A novel functional food product

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND This study created functional fermented goat milk by adding blackberry pulp and probiotics (Lactobacillus acidophilus LA‐5 and Bifidobacterium animalis subsp. lactis Bb‐12). The preparation involved two variations of fermented goat milk with blackberry (Rubus sp.), distinguished by the absence (fermented goat milk, FGM) or inclusion
Bibiana Bittencourt Bicca, Khadija Bezerra Massaut, Elisa dos Santos Pereira, Márcia Vizzotto Foster, Laura Martins Fonseca, Ângela Maria Fiorentini, Graciela Volz Lopes   +6 more
wiley   +1 more source

Effect of encapsulated purple sweet potato (Ipomoea batatas L.) peel extract on fresh goat cheese: quality and polyphenolic and color stability during refrigerated storage

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND The aim of this work was to characterize the polyphenolic profile of encapsulated purple sweet potato peel extract (PSPPE), to assess the effects of its addition (1.5 and 3 g L−1) on the color, texture, microbiological quality, microstructure, and sensory attributes of fresh goat cheese, and to monitor the polyphenolic profile and ...
Raquel Lucas‐González, Nuria Muñoz‐Tébar, Gema Martínez‐Navarrete, José Ángel Pérez‐Álvarez, Eduardo Fernández, José Manuel Lorenzo, Juana Fernández‐López, Manuel Viuda‐Martos   +7 more
wiley   +1 more source

Dietary whey protein concentrate partially alleviates the decrease in bone density observed with high protein diets

, 2005
Dietary whey protein concentrate partially alleviates the decrease in bone density observed with high protein ...
B Tatham (13299462), I McCauley (13299465), F Dunshea (13293273), C Ketses (13299459), D Kerton (13299471), E Ostrowska (13293267), M Cox (9875711), J Ferrari (13299456), P Eason (13299468), Morley Muralitharan (13085757)   +9 more
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Composition and Properties of Whey Protein Concentrates from Ultrafiltration

Journal of Dairy Science, 1974
Abstract Chemical and nutrient composition and functional properties of whey protein concentrates from ultrafiltration of sweet and acid wheys were studied for potential food uses. Vitamins passed readily through the membrane; thus, vitamin content was slightly higher than in whey.
F E, McDonough, R E, Hargrove, W A, Mattingly, L P, Posati, J A, Alford   +4 more
openaire   +2 more sources

Ohmic heating dominates and ultrasound modulates aquafaba structure: A combined approach to design stable plant‐based emulsions

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND This study investigated the individual and combined effects of ohmic heating (OH, 20 and 40 V cm−1) and ultrasound (US, 425 and 850 W) on the chemical, physicochemical, and technological properties of chickpea aquafaba (AF) and its emulsions.
Débora Krichanã, Thaís Caroline Buttow Rigolon, Paula Zambe Azevedo, João Paulo de Melo Lins, Gabriel Oliveira Horta, Linamarys Aparecida de Oliveira Paulo, Márcia Cristina Teixeira Ribeiro Vidigal, Taline Amorim Santos, Isis Rodrigues Toledo Renhe, Jaqueline de Araújo Bezerra, Paulo César Stringheta, Evandro Martins, Pedro Henrique Campelo   +12 more
wiley   +1 more source