Results 91 to 100 of about 5,551,149 (347)

Review: elimination of bacteriophages in whey and whey products

Frontiers in Microbiology, 2013
As the cheese market faces strong international competition, the optimization of production processes becomes more important for the economic success of dairy companies.
Zeynep eAtamer, Meike eSamtlebe, Horst eNeve, Knut J. Heller, Joerg eHinrichs   +4 more
doaj   +1 more source

In Vitro Antihyperglycemic, Antioxidant, and Technofunctional Properties of Fonio Millet Instant Breakfast Meal Enriched With Food By‐Products

Future Postharvest and Food, EarlyView.
ABSTRACT Valorizing agro by‐products and using underutilized food crops are two important ways to guarantee sustained food and health security in the tropics. Hence, this study was to create a functional breakfast meal using a combination of soy cake (SC), cocoa bean shell (CBS), and germinated fonio millet.
Olusola Samuel Jolayemi, Durosimi Yisa, Shukurat Abolore Ismaila, Oluwapelumi Esther Foluso, Modesola Dorcas Boboye   +4 more
wiley   +1 more source

Proteomic analysis of whey from bovine colostrum and mature milk

Brazilian Archives of Biology and Technology, 2011
The aim of this study was to standardize a methodology to obtain two-dimensional (2D) maps of whey proteins from bovine colostrum and mature milk, using two-dimensional electrophoresis, in order to identify the minor proteins by matrix-assisted laser ...
Luciana Pacheco Golinelli, Carlos Adam Conte-Junior, Vânia Margaret Flosi Paschoalin, Joab Trajano Silva   +3 more
doaj   +1 more source

Functional Characteristics of Bioactive Millet Peptides: A Comprehensive Review

Future Postharvest and Food, EarlyView.
The graphical abstract of this paper highlights the functional characteristics of bioactive peptides derived from millets. It is a promising ingredient and can be used in various applications in food, pharmaceuticals, and healthcare industries and possess biological functions.
Kouser Jan, Aamir Hussain Dar, Kshirod Kumar Dash, Shivangi Srivastava, Vinay Kumar Pandey, Parmjit S. Panesar, Wani Suhana Ayoub, Entesar Hanan, Iqra Bashir, Anurag Singh, Shafat Ahmad Khan   +10 more
wiley   +1 more source

EFFECT OF HEAT TREATMENT ON PHYSICAL PROPERTIES OF WHEY PROTEIN BEVERAGES (WPB)

Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, 2019
There is a great interest in the production of heat-stable and clear beverages containing high levels of whey proteins. A challenge of incorporating whey proteins in sports beverages is hot-fill treatment (88 °C, 2 min).
ANIBAL J. BARRIOS QUANT *, ALBERTO R. ALBIS, JOSE A. PEREZ, ANIBAL J. BARRIOS QUANT *, ALBERTO R. ALBIS, JOSE A. PEREZ   +1 more
doaj  

Influence of salts on selective coagulation of whey proteins and their application in the isolation of β-lactoglobulin

Czech Journal of Food Sciences, 2014
Whey proteins are an important constituent of milk, especially whey from cheese manufacture and have many valuable functional properties such as foaming and emulsifying ability or gel formation.
Jana HANUŠOVÁ, Miroslava MIHULOVÁ, Lenka DIBLÍKOVÁ, Ladislav ČURDA   +3 more
doaj   +1 more source

Pea proteins oral supplementation promotes muscle thickness gains during resistance training: a double-blind, randomized, Placebo-controlled clinical trial vs. Whey protein

Journal of the International Society of Sports Nutrition, 2015
BackgroundThe effects of protein supplementation on muscle thickness and strength seem largely dependent on its composition. The current study aimed at comparing the impact of an oral supplementation with vegetable Pea protein (NUTRALYS®) vs.
N. Babault, Christos Païzis, G. Deley, L. Guérin‐Deremaux, M. Saniez, C. Lefranc-Millot, F. Allaert   +6 more
semanticscholar   +1 more source

Isolation and Identification of Microbial Communities From Citrus limetta Waste

Food Safety and Health, EarlyView.
Citrus limetta generates substantial agro‐industrial waste, which poses significant food safety issues, and the current study isolated significant pathogenic microflora from Citrus limetta waste samples. ABSTRACT Sweet lime is one of the globally consumed fruits.
Nida Sehair, Iftikhar Ahmed, Nauman Khalid   +2 more
wiley   +1 more source

Egg White Hydrolysate Retains the Nutritional Value of Proteins and Is Quickly Absorbed in Rats

The Scientific World Journal, 2019
Egg white protein has a high net protein utilisation, with a score of 100 in the amino acid rating system. Although the enzymatic breakdown of egg white yields hydrolysates that are rapidly absorbed and various physiological activities can be expected ...
Ryosuke Matsuoka, Hitoshi Kurihara, Noriaki Nishijima, Yoshifumi Oda, Akihiro Handa   +4 more
doaj   +1 more source

Technology of low allergenic milk with whey proteins hydrolysate

Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, 2019
In recent years, there has been a steady increase in the number of various allergic diseases in children and adults. Clinical manifestations of allergic reactions can be observed almost from infancy, which is often associated with nutrition specificity ...
V. G. Yukalo, K. Ye. Datsyshyn
doaj   +1 more source