Results 101 to 110 of about 29,209 (293)

Whey protein reduces early life weight gain in mice fed a high-fat diet. [PDF]

, 2013
An increasing number of studies indicate that dairy products, including whey protein, alleviate several disorders of the metabolic syndrome. Here, we investigated the effects of whey protein isolate (whey) in mice fed a high-fat diet hypothesising that ...
A Ho, AM Rosenwasser, Axel Kornerup Hansen, Aymeric Jeamet, Britt Tranberg, D Belobrajdic, Dennis S. Nielsen, DJ Baer, EF Murphy, Guillermo López-Lluch, HG Shertzer, Ida Rune, J Shi, Jens Lykkesfeldt, KG Alberti, Kristen Sejrsen, L Azadbakht, L Coles, Lars I. Hellgren, LS Mortensen, M Lacroix, M Varenna, MA Hildebrandt, MA Pereira, MB Zemel, MD Van Loan, Merete Ellekilde, MH Wennersberg, MR Hufeldt, NM Delzenne, PC Elwood, PJ Royle, PJ Turnbaugh, PJ Turnbaugh, RC Sprong, RJ FitzGerald, S Liu, S Pal, TK Pilvi, WJ Gerrits, Y Boirie, Y Zhang   +41 more
core   +4 more sources

Cold plasma‐induced modifications in the physico‐functional properties of glucan exopolysaccharide derived from Enterococcus hirae OL616073

Food Biomacromolecules, EarlyView.
Abstract This study evaluated the influence of cold plasma treatment on the physicochemical characteristics of glucan exopolysaccharide (EPS) produced by Enterococcus hirae OL616073 isolated from idli batter. The glucan EPS was exposed to pin‐to‐plate atmospheric cold plasma at 170–230 V for 5–15 min, generating cold plasma‐treated glucan (CPTG ...
Irshad Ahmad Shah, Swati Tiwari, Palanisamy Bruntha Devi, Ranjitha Gracy T. Kalaivendan, Uday S. Annapure, Digambar Kavitake, Prathapkumar Halady Shetty   +6 more
wiley   +1 more source

Novel high-protein dairy product based on fresh white cheese and whey protein isolate

Journal of Dairy Science
: The aim of the study was to obtain hard dairy product similar to the rennet hard cheese starting from the fresh white cheese (low and full-fat). This was accomplished with adding a powdered whey protein isolate to the fresh white cheese and heating ...
M. Tomczyńska-Mleko, B.G. Sołowiej, K. Terpiłowski, M. Wesołowska-Trojanowska, S. Mleko   +4 more
doaj   +1 more source

Beeswax: Food and beyond

Food Biomacromolecules, EarlyView.
Abstract Honeybees (Apis mellifera L.) are an important class of insects that are the most beneficial in terms of economy. Beeswax is the second most important bee products after honey. Its commercial importance is due to its antimicrobial, antioxidant, anti‐inflammatory and antiseptic as well as regenerative properties.
Rajshri Naveen, Manickam Loganathan
wiley   +1 more source

The Influence of Whey Protein Isolate on the Quality Indicators of Acidophilic Ice Cream Based on Liquid Concentrates of Demineralized Whey

Foods
The use of liquid whey concentrates in the composition of ice cream, especially in combination with other powdered whey proteins, is limited due to their understudied properties.
Artur Mykhalevych, Magdalena Buniowska-Olejnik, Galyna Polishchuk, Czesław Puchalski, Anna Kamińska-Dwórznicka, Anna Berthold-Pluta   +5 more
doaj   +1 more source

Preparation and Compatibilization of PBS/Whey Protein Isolate Based Blends

Molecules, 2020
In this paper the production of biopolymeric blends of poly(butylene succinate) PBS and plasticized whey protein (PWP), obtained from a natural by-product from cheese manufacturing, has been investigated for the production of films and/or sheets. In order to add the highest possible whey protein content, different formulations (from 30 to 50 wt.%) were
Maria-Beatrice Coltelli, Laura Aliotta, Vito Gigante, Maria Bellusci, Patrizia Cinelli, Elodie Bugnicourt, Markus Schmid, Andreas Staebler, Andrea Lazzeri   +8 more
openaire   +4 more sources

Influence of emulsifier type on the spray-drying properties of model infant formula emulsions [PDF]

, 2016
The objective of this study was to compare the drying performance and physicochemical properties of model infant formula (IF) emulsions containing 43, 96 and 192 g L−1 protein, oil and maltodextrin (MD), respectively, prepared using different emulsifier ...
Auty, Mark A. E., Drapala, Kamil P., Mulvihill, Daniel M., O'Mahony, James A.   +3 more
core   +2 more sources

Optimizing the encapsulation of Lactiplantibacillus plantarum and Lactobacillus acidophilus for enhanced storage stability and gut viability using spray drying

Food Biomacromolecules, EarlyView.
Abstract This research aimed to enhance the storage stability and functional potential of Lactobacillus acidophilus and Lactiplantibacillus plantarum through encapsulation using the spray drying technique. The probiotics were encapsulated with 10% carrier materials—corn starch, maltodextrin, and Acacia gum—combined with the prebiotic fructo ...
Kanimozhi Viswanathan, Sukumar Muthusamy
wiley   +1 more source

Studying Lactoferrin N-Glycosylation. [PDF]

, 2017
Lactoferrin is a multifunctional glycoprotein found in the milk of most mammals. In addition to its well-known role of binding iron, lactoferrin carries many important biological functions, including the promotion of cell proliferation and ...
Barile, Daniela, German, J Bruce, Karav, Sercan, Le Parc, Annabelle, Rouquié, Camille   +4 more
core   +3 more sources

Nonthermal Food Processing Technologies: A Comprehensive Review

Future Postharvest and Food, EarlyView.
The graphical abstract illustrates the shift from traditional thermal food preservation methods to advanced nonthermal technologies. Traditional methods, represented by heating, often compromise the nutritional and sensory quality of foods. In contrast, nonthermal approaches such as high‐pressure processing (HPP), pulsed electric field (PEF ...
Ashok Kumar Yadav, Dinesh Chandra Rai, Aman Rathaur, Hradesh Rajput, Sudhir Kumar, Zeenat Aman   +5 more
wiley   +1 more source