Results 51 to 60 of about 8,423 (305)
, 2020 The objective of this study was to complete a comprehensive evaluation of the nutritional composition, physicochemical properties and protein profile of three different whey protein concentrate ingredients enriched in α-lactalbumin (LAC).
O'Regan, Jonathan +4 more
core +1 more source
Whey Protein Denaturation in Concentrated Skimmilks
Journal of Dairy Science, 1971 Abstract The relative denaturation susceptibility of whey proteins in skimmilk and its concentrates was studied by heating milks of 9 to 44% total solids for 5, 10, 15 and 20 min at 75 and 80 C. Results indicated that solids are more critical than temperature variations.
B.M. McKenna, A.C. O'Sullivan
openaire +1 more source
Journal of the American Oil Chemists' Society, EarlyView.ABSTRACT In this study, the possibility of using aquafaba powder, derived from chickpea cooking water, as a natural emulsifier in the formulation of plant‐based coffee whitener was evaluated. For this purpose, coffee whiteners, which are emulsion type products, are obtained by high‐shear mixing followed by high‐pressure homogenization of the aqueous ...
Sinem Ece Bekdemir, Cansu Ekin Bonacina
wiley +1 more source
, 2022 Whey protein concentrate (WPC) are an group of whey (Milk serum) based food ingredient. They are used in confectionary product, ready to eat cereals, nutritional bars, and sports beverages.
Saurab, Pal, Mishra, Sunita
core +1 more source
Degradation Mechanisms, Encapsulation‐Based Stabilization, and Analytical Detection of Vitamin A
Journal of the American Oil Chemists' Society, EarlyView.ABSTRACT Vitamin A is an important lipid‐soluble micronutrient essential for vision, immune function, and overall growth and development. However, vitamin A is unstable and susceptible to environmental factors because of its conjugated structure and inherent chemical reactivity.
Latheesha Abeywardana +5 more
wiley +1 more source
Whey Protein Concentrate as a Milk Extender
Journal of Dairy Science, 1976 Abstract Whey protein concentrates, having a gross composition equivalent to that of skim milk, were prepared from cheese whey by ultrafiltration and were evaluated as a milk extender. Nutritional and organoleptic data indicate acceptability for such use. Ash values generally were lowered by ultrafiltration averaging 10.5% for cottage cheese whey and
F.E. McDonough, J.A. Alford, M. Womack
openaire +1 more source
Asia-Pacific Journal of Chemical Engineering, EarlyView.ABSTRACT The global trend toward sustainable and intensified bioprocesses is driving innovation in the design and scalable synthesis of liposomal nanocarriers, a cornerstone of modern drug delivery. For decades, these nanosystems have relied exclusively on polyethylene glycol (PEG) for their sustained circulation in vivo, but they are currently ...
Chandra Has
wiley +1 more source
Applied Food ResearchWolffia globosa is an aquatic plant rich in antioxidants, particularly phenolic compounds. It is the first systematic study comparing various encapsulants for W. globosa extract. This study encapsulated the extract from W.
Supatchalee Sirichokworrakit +2 more
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
Journal of Applied Polymer Science, EarlyView.This review highlights the synthesis of chitosan nanoparticles from natural sources, the thorough characterization of them, and use of microscopic and spectroscopic methods. It emphasizes that it has some indispensable properties such as being non‐toxic, antimicrobial, and capable of controlled drug release.
Mariam Sohail Mansoor +6 more
wiley +1 more source