Results 41 to 50 of about 22,560 (297)

Effect of The Use of Different Whey Proteins on Some Properties of Sahlep Beverage Prepared from Functional Sahlep Powder

Turkish Journal of Agriculture: Food Science and Technology, 2018
Sahlep powder is obtained by drying and grinding after the plant tubers of the Orchidaceae family removed from the soil. Sahlep powder, which is unique to Turkey, is used in Maras ice cream, sahlep beverage and medicine production.
Kurban Yaşar, Adnan Bozdogan
doaj   +1 more source

Effect of pH, Reducing Sugars, and Protein on Roasted Sunflower Seed Aroma Volatiles

Foods, 2023
Sunflower seeds are a popular snack in many countries, such as the United States, China, and Spain. Sunflower seeds are typically roasted to create desirable aromas before being eaten.
Jessica Laemont, Sheryl Barringer
doaj   +1 more source

Whey protein hydrolysis with free and immobilized Alcalase®: effects of operating parameters on the modulation of peptide profiles obtained [PDF]

, 2016
In this work, the effects of operating parameters on the modulation of peptide profiles obtained during enzymatic hydrolysis of whey protein concentrates (WPC) with a commercial enzyme (Alcalase 2.4L AF) were analyzed.
Ceruti, Roberto Julio, Fenoglio, Cecilia Lorena, Mammarella, Enrique José, Manzo, Ricardo Martín, Sihufe, Guillermo Adrian, Vierling, Noelia   +5 more
core   +1 more source

Amino Acid Composition of Dried Bovine Dairy Powders from a Range of Product Streams

Foods
The amino acid (AA) content of multiple samples of various dairy powders was determined, providing a comprehensive evaluation of the differences in AA profiles attributable to distinct manufacturing processes. Products examined included whole milk powder
Simon R. Gilmour, Stephen E. Holroyd, Maher D. Fuad, Dave Elgar, Aaron C. Fanning   +4 more
doaj   +1 more source

Use of environmentally safe micromycetes of the genus Rhodotorula to obtain fodder carotene‐containing concentrate

Юг России: экология, развитие, 2022
Aim. The aim of the work was to study the possibility of using an environmentally friendly strain of yeast of the genus Rhodotorula for the bioconversion into fodder carotenoid‐containing biomass of the secondary product of processing pea flour into a ...
V. V. Kolpakova, R. V. Ulanova, D. S. Kulikov, V. A. Gulakova, L. V. Vasilyeva, Yu. Yu. Berestovskaya, E. G. Cheremnykh, A. A. Ashikhmin   +7 more
doaj   +1 more source

Solubility and Heat Stability of Whey Protein Concentrates

Journal of Dairy Science, 1977
Rennet whey protein concentrates have excellent nutritional properties, but their use in fluid food systems is impaired by the poor heat stability of the protein. Heating whey protein concentrated solutions at neutral pH caused up to 70% losses in solubility. In the absence of added calcium, protein coagulation occurred.
J, Hidalgo, E, Gamper
openaire   +2 more sources

Understanding bio‐based polymers: A study of origins, properties, biodegradation and their impact on health and the environment

FEBS Open Bio, EarlyView.
This review provides an overview of bio‐based polymer sources, their unique functional properties and their environmental impact, and addresses their role as sustainable alternatives. It discusses end‐of‐life options, including composting and anaerobic digestion for renewable energy.
Sabina Kolbl Repinc, Blaž Stres, Mirica Karlovits, Igor Karlovits, Petra Jerič, Ondrej Panák, Anja Verbič, Blaž Likozar, Uroš Novak   +8 more
wiley   +1 more source

Determination Methods Of Defrosted Protein-vegetable Mixtures Parameters Development [PDF]

, 2018
The aim of the work is to develop methods of investigating the influence of semolina and extruded semolina on quality and quantity parameters of mixtures with milk-protein concentrates in a cycle of freezing-defrost that allows to substantiate resource ...
Chepel, N. (Natalia), Grek, O. (Olena), Onopriichuk, O. (Olena), Popova, I. (Inna), Savchenko, O. (Oleksandr), Tsygankov, S. (Sergii), Tymchuk, A. (Alla), Ushkarenko, V. (Viktor)   +7 more
core   +2 more sources

Water Permeates and Plasticizes Amorphous Carbon Dots: Unraveling the Inner Accessibility of the Nanoparticles by Glass Transition Studies

Advanced Materials, EarlyView.
The water permeability of amorphous carbon dots (CDs) is demonstrated by investigating their plasticization. Novel polyamide‐based and amorphous nanoparticles are synthesized by controlling their inner packing density. Water plasticization is evidenced by the decrease of the CDs glass transition temperature with increasing the hydration degree.
Elisa Sturabotti, Valerio Di Lisio, Lucia Cardo, Alessandro Camilli, Estela Moretón Alfonsín, Daniele Cangialosi, Amaia Iturrospe Ibarra, Arantxa Arbe, Maurizio Prato   +8 more
wiley   +1 more source

The Effect of Soy Protein Concentrate/Whey Protein Edible Coatings on the Quality of Semi-dried Potato Slices [PDF]

مجله پژوهش‌های علوم و صنایع غذایی ایران
Edible coatings can be an effective and environmentally friendly method for preserving food quality during storage. This concept sets the research stage that explores how coatings made from soy protein concentrate and whey protein can enhance the ...
Zeinab Moslehi, Marzieh Bolandi, Seyedhamidreza Ziaolhagh, Sima Bani   +3 more
doaj   +1 more source