Results 101 to 110 of about 31,927 (301)

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, Tongzhi, Wu, Michael, Horowitz, Christopher K, Rayner   +3 more
openaire   +2 more sources

“Nature's Polymer Reimagined: Conventional and Green Routes to Pectin, Its Bioactive Promise and Industrial Applications”

Food Chemistry International, EarlyView.
Pectin, a versatile natural polymer, is extracted through conventional and emerging green extraction methods, offering multifunctional bioactive properties useful in food, pharmaceutical, and environmental applications. ABSTRACT Pectin, a molecular tapestry woven from diverse polysaccharides, holds a pivotal role across food, pharmaceutical, and ...
Afra Anika Rafique, Aunwesha Sahani, Md Morsaline Billah, Kazi Mohammed Didarul Islam   +3 more
wiley   +1 more source

Edible coatings in food: Specific materials and their impact on techno‐functional properties and sustainable applications

Food Biomacromolecules, EarlyView.
Abstract Edible coatings have emerged as a significant advancement in the food industry. This review explains the different materials, methods, and applications of edible coatings, with a special focus on the integration of nanotechnology and its contribution to the circular economy.
Shankar Senthilkumar, Geethalaxmi Mundas, Harini Ravi, C K Sunil, Venkatachalapathy Natarajan   +4 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

Technologies for Reducing Biowaste in the Dairy Industry [PDF]

E3S Web of Conferences
The work is devoted to the development of a technology for reducing the release of whey into the environment, which is produced in large volumes during traditional cheese and cottage cheese manufacturing processes. The proposed technology is based on the
Fayziev Djunaidullo, Shukurov Izzat, Polyakova Oksana V., Temirkhanova Mutabar J.   +3 more
doaj   +1 more source

Guideline for the electrospinning of food biomacromolecules

Food Biomacromolecules, EarlyView.
Abstract Electrospinning, an efficient method for producing micro‐ and nanoscale fibers, has undergone a notable resurgence in recent decades since its origin in the early 20th century, largely driven by advances in nanotechnology. Subsequently, it has been extensively applied across various disciplines, including materials science, biomedicine ...
Manjun Kang, Shengyang Ji, Yucheng Zou
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

Health issues of whey proteins: 3. Gut health promotion

, 2007
This paper reviews the potential of whey protein to promote gut health. The high digestibility and specific amino acid composition of whey protei, as present in whey powder, whey protein concentrate and whey protein isolate, explain why ingestion of whey
Schaafsma, Gertjan, Schaafsma, G.
core  

Whey proteins and energy balance

, 2023
We aim to determine how dietary whey proteins affect energy balance and organ ...
Sharon Mitchell, Paul Cotter, Serena Boscaini, Lorraine Brennan, Sarah Gilsenan, Alex Douglas, Kanishka Nilaweera, John Speakman, oleksandr Nychyk, Wiley Barton, John Cryan, Davina Derous   +11 more
core  

Effects of yeast polysaccharides on the quality of wheat dough and toast

Food Biomacromolecules, EarlyView.
Abstract This study assessed how the soluble yeast polysaccharide (SYP) affected the physicochemical, pasting, and rheological properties of the wheat flour as well as the texture, the visual appearance, and the sensory evaluation of the toast.
Guozhen Wang, Siyu Wang, Bo Liu, Xianhui Chang, Wenping Ding, Weizhu Yu   +5 more
wiley   +1 more source