Results 91 to 100 of about 1,593,904 (291)
Journal of the Science of Food and Agriculture, EarlyView.Abstract INTRODUCTION Bromelain, a complex mixture of proteolytic enzymes primarily extracted from plants of the Bromeliaceae family, has gained prominence because of its broad industrial applicability, particularly in the food, pharmaceutical and cosmetic sectors.
Genésio José da Silva Neto +6 more
wiley +1 more source
Whey protein: The “whey” forward for treatment of type 2 diabetes?
World Journal of Diabetes, 2015 A cost-effective nutritional approach to improve postprandial glycaemia is attractive considering the rising burden of diabetes throughout the world. Whey protein, a by-product of the cheese-making process, can be used to manipulate gut function in order to slow gastric emptying and stimulate incretin hormone secretion, thereby attenuating postprandial
Linda E, Mignone +3 more
openaire +2 more sources
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 +3 more
doaj +1 more source
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Anthocyanins are attractive natural colorants for clean‐label food applications; however, their widespread use is limited by poor thermal stability. Protein nanofibrils have recently emerged as promising natural stabilizers because of their high surface area and ability to interact with anthocyanins through non‐covalent interactions.
Vildan Eyiz +2 more
wiley +1 more source
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 +4 more
doaj +1 more source
Effect of pre-treatment of cheese milk on the composition and characteristics of whey and whey products [PDF]
, 2010 Cheese producers want to increase cheese yield. The yield is improved by enhanced transfer of milk proteins and fat to cheese. This requires modifications to the traditional cheese process.
Outinen, Marko
core +1 more source
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Maintaining the internal quality and functional properties of shell eggs during storage remains a critical challenge for the egg industry. Non‐thermal technologies such as ultrasound (US) and electrolyzed water (EW) have attracted attention due to their potential to enhance microbial safety and quality preservation.
Orhan Atakan +2 more
wiley +1 more source
Investigation of anti-fouling processing aids in the primary evaporation of whey permeate [PDF]
, 2009 The production of lactose via the concentration of whey permeate is an important process in the dairy industry. Hautapu dairy factory, owned by Fonterra Cooperative Group, process milk into a range of dairy-based products including; Cheese, Milk Protein ...
Harrison, Dylan
core
Nutrition and rehabilitation after anterior cruciate ligament reconstruction: A systematic review
Knee Surgery, Sports Traumatology, Arthroscopy, EarlyView.Abstract Purpose As the impact of nutrition on rehabilitation and return to sport (RTS) after ACL reconstruction (ACLR) remains largely unexplored, this review aimed to review the current evidence on the role of nutrition in rehabilitation outcomes for ACLR patients, with as ultimate goal a safer and more successful RTS.
Shaniya Raghoebar +7 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 +1 more
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