Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, 2019 The purpose of the work was to investigate the effect of whey proteins and dry whey concentrates on the change of titrated and active acidity during digestion.
N. B. Slyvka +3 more
doaj +1 more source
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
Fouling of dairy components on hydrophobic polytetrafluoroethylene (PTFE) membranes for membrane distillation [PDF]
, 2013 This study investigates fouling of membranes during membrane distillation (MD) of two model dairy feeds — skim milk and whey, as well as their major single components.
Duke, Mikel +6 more
core +2 more sources
Fluorescence-based analyser as a rapid tool for determining soluble protein content in dairy ingredients and infant milk formula [PDF]
, 2018 peer-reviewedAbstract: Milk protein, in particular native whey protein, is of interest to dairy manufacturers as a measure of functional and nutritional quality.
Esquerre, Carlos +4 more
core +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
Amino Acid Composition of Dried Bovine Dairy Powders from a Range of Product Streams
FoodsThe 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 +4 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
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 +7 more
doaj +1 more source
Selective removal of fat from acid whey during whey protein concentrate manufacture : a thesis presented in partial fulfilment of the requirements for the degree of Masters of Technology in Food Technology [PDF]
, 2000 The purpose of this study was to develop a low cost technology for selective removal of lipids from acid whey during whey protein concentrate manufacture Attention was focused on gaining a better understanding of the structure and composition of the ...
Harford, Arron
core
Rheological and structural characterization of gels from whey protein hydrolysates/locust bean gum mixed systems [PDF]
, 2009 The gelling ability of whey proteins can be changed by limited hydrolysis and by the addition of other components such as polysaccharides. In this work the effect of the concentration of locust bean gum (LBG) on the heat-set gelation of aqueous whey ...
Gonçalves, M. P. +4 more
core +1 more source