Results 91 to 100 of about 31,927 (301)
Intestinal health benefits of bovine whey proteins after simulated gastrointestinal digestion
, 2018 Bovine whey proteins are widely incorporated in foods for their nutritional, health promoting and functional value. However, whey proteins are readily digested in the upper gut.
A. R. Corrochano +18 more
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Food Bioengineering, EarlyView.Superior survival & stability: electrostatic spray drying (ESD) achieved 82% initial viability, retaining 79% survival after 3‐month at 4°C storage. Optimized protection: 70°C drying with resistant dextrin & whey protein preserved 93.5% membrane integrity.
Xiao‐Ting Ye +9 more
wiley +1 more source
Analysis of carbonylated proteins in cake formulations added with whey protein
Revista Brasileira de Nutrição Esportiva, 2023 Chemical modifications in cake formulations made with whey protein and subjected to high temperatures undergo the formation of carbonylated proteins which is a biomarker of protein oxidation.
Alisson de Carvalho Gonçalves +5 more
doaj
Food Bioengineering, EarlyView.Technological and biotechnological processes, including fermentation with selected starter cultures, convert diverse plant raw materials into fermented plant‐based milks. These processes enhance nutritional profiles, functional and probiotic compounds, and improve physicochemical and sensory properties, supported by predictive modeling to optimize ...
Luiz Henrique de Oliveira Cruz +3 more
wiley +1 more source
Food Bioengineering, EarlyView.Mixed carnosine and anserine significantly reduce serum uric acid, protect the kidneys, and modulate gut microbiota, demonstrating potent therapeutic potential against hyperuricemia. ABSTRACT The anti‐hyperuricemic, nephroprotective, and gut microbiota modulation effects of mixed carnosine and anserine (MAC) with the fixed ratio of 10:1 were evaluated ...
Jingjing Huang +10 more
wiley +1 more source
, 2002 Whey protein and sodium caseinate were hydrolysed with commercially available enzyme preparations. The resulting hydrolysates were characterised using several analytical characterisation methods and by determination of several functional properties ...
van der Ven, C., Ven, C., van der
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Food Chemistry International, EarlyView.This study investigates some practical technological insights that can be used for development and production of UF white soft cheese using free or microencapsulated Lb. rhamnosus and Lb. paracasei. ABSTRACT The present research aimed to ameliorate the shelf life of UF white soft cheese made from buffalo's milk retentate. To achieve this proposal, five
Adel Mahmoud Mohamed Kholif +2 more
wiley +1 more source
Food Chemistry International, EarlyView.Noni seed oil from Morinda citrifolia, highlighting its bioactive composition, conventional and green extraction methods, and major stability challenges. Encapsulation strategies improve oxidative stability and bioavailability, along with potential applications in functional foods and cosmetics, and key barriers to large‐scale commercialization ...
Sumidha Palanisamy +4 more
wiley +1 more source
Mljekarstvo, 2021 The objective of this research was to determine the effect of different starters consisted of dried whey and soy proteins with low anti-nutritive factors (ANFs) + amino acids (lysine and methionine) on body measurements, biochemical parameters, and feed ...
Stipo Benak +7 more
doaj
Health benefits of whey proteins
, 2010 Whey proteins have been recognized as a source of nutrients for decades and recent advances in analytical and biochemical techniques have helped characterize their bioactive potentials.
Shah, N, Sharma, R
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