Results 111 to 120 of about 31,927 (301)
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
Food Biomacromolecules, EarlyView.Abstract Cardiovascular diseases (CVDs) remain the leading cause of global mortality, necessitating effective preventive and adjunct therapeutic strategies beyond conventional pharmacological interventions. Although previous reviews have focused on individual nutrients or dietary patterns, this review provides a mechanism‐based, integrative perspective
Sridevi Shanmugam +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
doaj
Effects of whey isolate, creatine and resistance training on muscle hypertrophy
, 2007 PURPOSE: Studies that have attributed gains in lean body mass to dietary supplementation during RE training have not reported these changes alongside adaptations at the cellular and sub-cellular levels. Therefore, the purpose of this study was to examine
Carey, Michael F +4 more
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Food Biomacromolecules, EarlyView.Abstract Polyphenolic compounds have attracted increasing market demand and extensive attention due to their potential health benefits and bioactivities. Meanwhile, proteins are widely used in the food industry for their nutritional and functional properties. However, the application of proteins in the food industry is often limited by challenges, such
Fang Li +7 more
wiley +1 more source
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 +3 more
doaj +1 more source
On-farm fractionation of milk components
, 2006 Methods for on-farm extraction of low-concentration (minor) proteins from raw whole bovine milk directly after milking were explored. These minor proteins have high commercial value.
Chand, Amita
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Whey proteins and its derivatives.
, 2020 Milk whey proteins are one of the most valued constituents due to their nutritional and techno-functional attributes. Whey proteins are rich in bioactive peptides, possessing bioactive properties such as being antioxidant and antihypertensive as well as ...
Anand, S., Minj, S.
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Future Postharvest and Food, EarlyView.A nutrient‐dense grain, proso millet is well‐known for its high protein content and vital amino acids. It is high in fiber, vitamins, and minerals and has many health advantages, including promoting heart health, enhancing digestion, and helping with weight management.
Sangeeta Yadav +3 more
wiley +1 more source
Astringency reduction in red wine by whey proteins [PDF]
, 2015 Whey is a by-product of cheese manufacturing and therefore investigating new applications of whey proteins will contribute towards the valorisation of whey and hence waste reduction.
Michael H. Gordon +9 more
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