Results 61 to 70 of about 8,423 (305)

Physicochemical properties of caprine and commercial bovine whey protein concentrate

, 2019
Whey protein from caprine milk, a by-product of cheese manufacturing, was recovered by ultrafiltration technology and dried by lyophilization. A caprine whey protein concentrate (WPCc) with 64.60% of protein content was prepared.
Puppo, Maria Cecilia, Ayunta, Carolina Anabel, Quinzio, Claudia Marcela, Iturriaga, Laura Beatriz   +3 more
core   +1 more source

Dietary Baicalin Supplementation Can Enhance the Growth Performance of Weaned Piglets and Maintain the Intestinal Barrier Integrity

Animal Research and One Health, EarlyView.
This research innovatively illustrates baicalin’s multifaceted mechanisms in enhancing piglets’ intestinal health: modulating bile acid metabolism via probiotics, reinforcing tight junction proteins (ZO‐1/claudin), suppressing TLR4/NF‐κB‐mediated inflammation, whereas promoting growth and reducing diarrhea.
Yuhui Gao, Jie Liu, Rui Yang, Xizhen Fan, Cheng Liang, Xin'e Shi, Jianjun Jin   +6 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

Dietary Mannan‐Rich Fractions Attenuate Weaning Stress in Piglets via Modulating Gut Microbiota and TLR5/NF‐κB Signaling

Animal Research and One Health, EarlyView.
This study aimed to investigate the potential of a mannan‐rich fraction (MRF) as a dietary intervention to alleviate weaning stress in piglets. Our results revealed that MRF could alleviate weaning stress by modulating the gut microbiota and the TLR5/NF‐κB signaling pathway, offering a novel and sustainable alternative to antibiotic use in swine ...
Yutong Lu, Yiwei Sun, Kun Cai, Pingli He, Gang Lin, Zengkai Qi, Hu Liu, Junshu Yan, Ning Ma   +8 more
wiley   +1 more source

Polimerização de proteínas do soro de leite por transglutaminase e propriedades físicas de iogurte elaborado após tratamento enzimático [PDF]

, 2007
Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro de Ciências Agrárias. Programa de Pós-Graduação em Ciência dos Alimentos.The aim of this study was to assess the optimal conditions for transglutaminase cross-linking of whey ...
Gauche, Cony
core  

Gels of carrageenan-caprine whey protein concentrate: A physicochemical study

, 2022
Mixed gels of carrageenan (Car) and caprine whey protein concentrate (WPCc) (pH 7) were studied and compared with those prepared with Car and commercial bovine whey protein concentrate (WPCb).
Puppo, Maria Cecilia, Ayunta, Carolina Anabel, Quinzio, Claudia Marcela, Iturriaga, Laura Beatriz   +3 more
core   +1 more source

The Influence of the Addition of Polyacrylic Hydrogel on the Content of Proteins, Minerals and Trace Elements in Milk Protein Solutions

Food Technology and Biotechnology, 2014
Solutions of milk protein concentrate, whey protein concentrate and bovine serum albumin (BSA) were treated with polyacrylic hydrogel to establish whether the hydrogel could be used for decontamination of heavy metal ions from milk protein-based products.
Aleksandar Ž. Kostić, Miroljub B. Barać, Sladjana P. Stanojević, Časlav M. Lačnjevac, Ognjen D. Maćej, Mirjana D. Stojanović, Mirjana B. Pešić   +6 more
doaj  

Development, Characterization, and Optimization of Protein Level in Date Bars Using Response Surface Methodology

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, Salim-ur-Rehman, Faqir Muhammad Anjum, Mian Anjum Murtaza, Ghulam Mueen-ud-Din   +4 more
doaj   +1 more source

Nutrition Evaluation of Whey Protein Concentrates and Their Fractions

Journal of Dairy Science, 1974
Abstract Nutritional evaluation of whey protein concentrates and whey protein fractions was performed by Protein Efficiency Ratio and Net Protein Utilization assays as well as by calculations of chemical scores. The whey protein concentrates were industrially produced by gel filtration and ultrafiltration and were fractionated further by large-scale ...
openaire   +2 more sources

Characterization of Dried Whey Protein Concentrate and Isolate Flavor [PDF]

Journal of Dairy Science, 2005
The flavor of whey protein concentrates (WPC 80) and whey protein isolates (WPI) was studied using instrumental and sensory techniques. Four WPC 80 and 4 WPI, less than 3 mo old, were collected in duplicate from 6 manufacturers in the United States. Samples were rehydrated and evaluated in duplicate by descriptive sensory analysis.
M E, Carunchia Whetstine, A E, Croissant, M A, Drake   +2 more
openaire   +2 more sources