PRODUCTION AND COSTABILITY ANALYSIS OF BIOACTIVE HYDROLYZATES OF WHEY PROTEIN [PDF]
Scientific Papers Series : Management, Economic Engineering in Agriculture and Rural Development, 2022 Due to the fact that individual whey proteins have their own unique nutritional, functional and biological characteristics, the latest research in this area draws attention to the possibility of synthesizing a wide range of bioactive compounds derived ...
Slavica ARSIC +5 more
doaj
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
Soy protein enzymatic hydrolysis and polysaccharides interactions: differential performance on kinetic adsorption at air-water interface [PDF]
, 2016 The objective of the work was to study the impact of soy protein hydrolysis on kinetic adsorption to the air-water interface and the effect of polysaccharides addition. Was used soy protein (SP) and theirs hydrolysates of 2% (H1) and 5.4% (H2) degree of
Carrera Sánchez, Cecilio +2 more
core
Novel High-Molecular Weight Fucosylated Milk Oligosaccharides Identified in Dairy Streams [PDF]
, 2014 peer-reviewedOligosaccharides are the third largest component in human milk. This abundance is remarkable because oligosaccharides are not digestible by the newborn, and yet they have been conserved and amplified during evolution.
Barile, Daniela +5 more
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Transfer of aflatoxin from feed to milk and curd in Sarda ewes with different milk production level [PDF]
, 2003 Aflatoxin B1 (AFB1) is a toxin produced by some strains of Aspergillus growing in feedstuffs. Dairy animals fed with diet containing AFB1 excrete aflatoxin M1 (AFM1) into the milk.
Battacone, Gianni +3 more
core
Performance and intestinal responses to dehulling and inclusion level of Australian sweet lupins (Lupinus angustifolius L.) in diets for weaner pigs [PDF]
, 2012 A total of 180 entire male weaner pigs weighing 6.4 ± 0.1. kg (mean ± SEM) and housed in pairs was used in a completely randomised block design with 9 dietary treatments (n= 10 pens). Pigs were blocked based on weaning weight.
Heo, J.M. +3 more
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Nanotubular structures developed from whey-based α-lactalbumin fractions for food applications [PDF]
, 2014 Whey proteins have high nutritional value providing use in dietary purposes and improvement of technological properties in processed foods. Functionality of the whey-based α-lactalbumin (α-La) may be increased when assembled in the form of nanotubes ...
Catherine Chabot (1793005) +2 more
core +4 more sources
Wheat bread with dairy products - Technology, nutritional and sensory properties [PDF]
, 2019 Featured Application: Bakery industry, as nutritional and functional breads, with a considerable contribution to balance the daily diet for children and seniors in terms of proteins and mineralsAs the relation between diet and health became a priority ...
Bilgin, Fardet, Hou, Li, Tamime
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Современная наука и инновацииThe aim of the research is to study the combined effect of micellar casein concentrate and whey protein microparticulate with polyphenols on the process of rennet coagulation of milk, organoleptic, physico-chemical parameters and biological value of ...
A. O. Vasenina +2 more
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