Results 51 to 60 of about 22,668 (210)
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
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The Scientific World Journal, 2012 This project was designed to produce a nourishing date bar with commercial value especially for school going children to meet their body development requirements.
Muhammad Nadeem +4 more
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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 ایرانEdible 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 +3 more
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Foods, 2021 Whey protein is a by-product of cheese and casein manufacturing processes. It contains highly bioactive molecules, such as epidermal growth factor, colony-stimulating factor, transforming growth factor-α and -β, insulin-like growth factor, and fibroblast
Dong Jin Ha +4 more
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Low resolution NMR spectroscopy: a tool to study protein denaturation: I. Application to diamagnetic whey proteins [PDF]
, 2017 A method using low resolution NMR spectroscopy is described for investigating whey protein thermal denaturation. The method is based on measuring at 20 °C changes in water proton transverse (T2) relaxation parameter following the denaturing treatment ...
Berrocal, Rafael +2 more
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Physicochemical and Functional Properties of Thermal-Induced Polymerized Goat Milk Whey Protein
Foods, 2023 Goat milk whey protein products are a hard-to-source commodity. Whey protein concentrate was directly prepared from fresh goat milk. The effects of the heating temperature (69–78 °C), time (15–30 min), and pH (7.5–7.9) on the physicochemical and ...
Mu Tian +3 more
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Biofilm formation by B. licheniformis isolated from whey protein concentrate 80 powder as a potential source of product contamination : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology at Massey University, Palmerston North, New Zealand [PDF]
, 2018 This study aimed to examine biofilm formation of Bacillus licheniformis isolated from whey protein concentrate 80 (WPC80) as a potential source of contamination in the manufacture of WPC.
Md Zain, Siti Norbaizura binti
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Review in deep processing of whey
Cogent Food & AgricultureWhey is a natural by-product of the production of cheese, cottage cheese and milk protein concentrate. The draining of whey remains a significant environmental pollutant.
Zhansaya A. Abish +4 more
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Nanomaterials, 2020 Long chain polyunsaturated omega-3 fatty acids (PUFAs), namely eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), are important functional ingredients due to their well-documented health benefits, but highly susceptible to oxidation.
Cristina Prieto, Jose M. Lagaron
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Dynamic gastric digestion of a commercial whey protein concentrate†
Journal of the Science of Food and Agriculture, 2017 AbstractBACKGROUNDA dynamic gastrointestinal simulator, simgi®, has been applied to assess the gastric digestion of a whey protein concentrate. Samples collected from the outlet of the stomach have been compared to those resulting from the static digestion protocol INFOGEST developed on the basis of physiologically inferred conditions.RESULTSProgress ...
Beatriz Miralles +4 more
openaire +3 more sources