Results 131 to 140 of about 3,551,923 (209)

Application of Edible Coating Based on Liquid Acid Whey Protein Concentrate with Indigenous <i>Lactobacillus helveticus</i> for Acid-Curd Cheese Quality Improvement. [PDF]

Foods, 2022
Vasiliauskaite A, Mileriene J, Songisepp E, Rud I, Muizniece-Brasava S, Ciprovica I, Axelsson L, Lutter L, Aleksandrovas E, Tammsaar E, Salomskiene J, Serniene L, Malakauskas M.   +12 more
europepmc   +1 more source

Casein as rare elicitor of food allergy dependent on augmentation factors ‐ A case report

JDDG: Journal der Deutschen Dermatologischen Gesellschaft, EarlyView.
Charlotte Jasmin Kiani, Valentina Faihs, Julia Felicitas Pilz, Claudia Kugler, Tilo Biedermann, Knut Brockow   +5 more
wiley   +1 more source

Exploratory Assessment of Spray‐Drying Parameters and Preliminary Machine‐Learning Modelling of Plukenetia volubilis Oil‐Herbal Extract Emulsions

Applied Research, Volume 5, Issue 5, October 2026.
Spray‐drying screening of a Sacha Inchi oil‐herbal extract emulsion identifies oil‐to‐water ratio, carrier loading, and inlet temperature as key drivers of powder recovery and phytochemical retention. The optimal formulation (1:9 ratio, 25% Arabic gum, 140°C) gave 93.8% recovery and spherical particles, with SVM outperforming baseline models for ...
Siti Nursyazweena Zul‐kharnain, Amiesha Nur Shaheerah Mazlan, Mohamad Syafiq Abdul Wahab, Rasyidah Alrozi, Anca Awal Sembada, Adi Izhar Che Ani, Mohd Othman Halim, Nur Qistina Ariffin, Mohamed Syazwan Osman   +8 more
wiley   +1 more source

A Double-Blind, Randomized Intervention Study on the Effect of a Whey Protein Concentrate on E. coli-Induced Diarrhea in a Human Infection Model. [PDF]

Nutrients, 2022
Ulfman LH, Schloesser JEL, Kortman GAM, van den Belt M, Lucas-van de Bos E, Roggekamp J, van Neerven RJJ, Porbahaie M, van Hoffen E, Kardinaal AFM.   +9 more
europepmc   +1 more source

Characterization and application of a derivatized whey ingredient

, 2004
Whey protein is a nutritious ingredient that is manipulated to impart texture in many foods. Thermal treatment is commonly used as a means of inducing whey protein aggregation, which under suitable conditions may form gels.
Firebaugh, Jonathan David
core  

Enhancing the Shelf Life and Microbial Safety of Refrigerated Eggs Using Edible Coatings of Aloe Vera Gel Combined With Fennel and Lime Peel Essential Oils

Food Science &Nutrition, Volume 14, Issue 10, October 2026.
This study investigated the effectiveness of an edible coating based on aloe vera gel (100%) combined with fennel and lime peel essential oils for improving the quality and microbial safety of refrigerated eggs. During refrigerated storage, application of the coating reduced egg weight loss, helped maintain a higher Haugh unit, moderated changes in ...
Zahra Ranjbarinasab, Fatemeh Shahdadi, Maryam Yousefi, Zohreh Seyedimarghaki, Shima Omidi   +4 more
wiley   +1 more source

Screening for Antifungal Indigenous Lactobacilli Strains Isolated from Local Fermented Milk for Developing Bioprotective Fermentates and Coatings Based on Acid Whey Protein Concentrate for Fresh Cheese Quality Maintenance. [PDF]

Microorganisms, 2023
Vasiliauskaite A, Mileriene J, Kasparaviciene B, Aleksandrovas E, Songisepp E, Rud I, Axelsson L, Muizniece-Brasava S, Ciprovica I, Paskevicius A, Aksomaitiene J, Gabinaitiene A, Uljanovas D, Baliukoniene V, Lutter L, Malakauskas M, Serniene L.   +16 more
europepmc   +1 more source

Pre‐Bedtime Whey Protein Ingestion Increases Blood Glucose Overnight in Adults With Type 1 Diabetes

Diabetes, Obesity and Metabolism, EarlyView.
Sam Zhao, Giang M. Dao, Cara Schofield, Sara Vogrin, Declan T. Hennessy, Carmel E. Smart, Dessi P. Zaharieva, David N. O'Neal, Clinton R. Bruce, Greg M. Kowalski, Dale J. Morrison   +10 more
wiley   +1 more source

KOMBREAD, Kombucha as a Functional Starter for Sourdough Bread: Physicochemical Properties, Microbiological Characterization, and Quality Evaluation

Food Science &Nutrition, Volume 14, Issue 10, October 2026.
Kombucha can be used as a microbial starter to accelerate sourdough fermentation, reducing maturation time from 10–14 days to about 5 days. The resulting bread maintains comparable texture, structure, and sensory qualities to traditional sourdough while offering enhanced functional benefits, including higher phenolic content and antioxidant capacity ...
Manuel Chinello, Ragy Nader Ragheb Tawfik, Elisa Canazza, Chiara Nadai, Frederico Augusto Ribeiro de Barros, Giovanna Lomolino, Anna Lante, Viviana Corich, Alessio Giacomini   +8 more
wiley   +1 more source

Thermosonicated whey protein concentrate blends on quality attributes of reduced fat Panela cheese. [PDF]

Ultrason Sonochem, 2021
Amador-Espejo GG, Ruiz-Lopez II, Gibbens-Bandala PJ, Delgado-Macuil RJ, Ruiz-Espinosa H.   +4 more
europepmc   +1 more source