Results 251 to 260 of about 22,560 (297)

Recovery of Whey Proteins from Concentrated Sweet Whey

Canadian Institute of Food Science and Technology Journal, 1982
Abstract Effects of pH, heat treatment, concentration of solids and mechanics of processing on separation of proteins from whey concentrated by reverse osmosis were studied. Acidification of whey to yield a protein concentrate of pH less than 5.5 decreased protein recovery in laboratory experiments, but increased recovery of protein in pilot plant ...
A.R. Hill, D.H. Bullock, D.M. Irvine
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Concentrated whey as protein source for thermally stabilized whey protein-pectin complexes

Journal of Food Engineering, 2020
Abstract The suitability of ultrafiltered skim milk microfiltration permeate, concentrated ‘ideal whey’, ( W con ) as protein source in comparison to whey protein isolate (WPI) for thermomechanical whey protein-pectin complex (WPPC) formation with a scraped-surface heat exchanger on laboratory scale was investigated.
Britta Graf, Kristin Protte, Jochen Weiss, Jörg Hinrichs   +3 more
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Whey protein concentrate limits venous thrombosis in rats

Applied Physiology, Nutrition, and Metabolism, 2019
To study the influence of whey protein concentrate (WPC-80) on the development of thrombosis, rats were supplemented with 2 doses of WPC-80 (0.3 or 0.5 g/kg) for 7, 14, or 21 days. Then, a 1-h venous thrombosis model was performed in half of the animals. Coagulation parameters, platelet count, and thrombus weight were assessed.
Tokajuk, Anna, Zakrzeska, Agnieszka, Chabielska, Ewa, Car, Halina   +3 more
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GEL CHARACTERISTICS OF β‐LACTOGLOBULIN, WHEY PROTEIN CONCENTRATE AND WHEY PROTEIN ISOLATE

Journal of Texture Studies, 1997
ABSTRACTThe gelation characteristics of β‐lactoglobulin, whey protein isolate and whey protein concentrate at varying levels of protein (6–11%), sodium chloride (25–400 mM), calcium chloride (10–40 mM) and pH (4.0–8.0) were studied in a multifactorial design. Small scale deformation of the gels was measured by dynamic rheology to give the gel point (°C)
MYRA TWOMEY, M. KIERAN KEOGH, RAJ MEHRA, BRENDAN T. O'KENNEDY   +3 more
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Utilization of Whey Protein Concentrate and Hydrolysed Whey by Growing Pigs

Acta Agriculturae Scandinavica, 1985
Abstract The feed value of two whey products—hydrolysed whey syrup (HWS) and whey protein concentrate (WPC)—was studied in growing pigs. WPC was prepared by ultrafiltration of whey followed by drying. Crude protein accounted for 38.7% and lactose for 49.7% of the WPC dry matter. The amino acid composition of the protein was excellent.
Timo Alaviuhkola, Matti Harju
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Process-induced changes in whey proteins during the manufacture of whey protein concentrates

International Dairy Journal, 2002
Peer ...
M.A de la Fuente, Y Hemar, M Tamehana, P.A Munro, H Singh   +4 more
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Properties of Whey Protein Concentrates

1992
Dried whole whey is utilized in food products for a number of reasons. In some cases the whey adds to the functionality of the product, in others it may be added essentially as a filler. The most important characteristic of dried whey in many applications is its low price.
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Microencapsulating Properties of Whey Protein Concentrate 75

Journal of Food Science, 2001
ABSTRACT Emulsions containing various levels of soya oil dispersed in solutions of whey protein concentrate (WPC) 75 (5% w/v) were spray‐dried to yield powders with oil contents ranging from 20% to 75% (w/w). The effect of homogenizing pressure and oil/protein ratio on oil globule size distributions and protein ...
S.A. Hogan, B.F. Mcnamee, E.D. O'riordan, M. O'sullivan   +3 more
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Viscous behaviour of whey protein concentrate dispersions

International Dairy Journal, 1995
Abstract The viscosity and gelling tendency of concentrated whey protein dispersions (11 or 20%, w/v, protein), prepared from several whey protein concentrate (WPC) powders, were studied as a function of pH, time and added calcium. From about pH 6.8 to 4.0, at 20 °C, all WPC dispersions had relatively low apparent viscosities with negligible ...
W. Rattray, P. Jelen
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Flavor of whey protein concentrates and isolates

International Dairy Journal, 2008
Abstract Descriptive sensory evaluation, gas chromatography–olfactometry (GC–O), and gas chromatography–mass spectrometry (GC–MS) were used to determine whether cheese variety and processing techniques influenced the flavor of reconstituted whey protein concentrate (WPC) and whey protein isolate (WPI).
Michael A. Mortenson, Zata M. Vickers, Gary A. Reineccius   +2 more
openaire   +1 more source