Results 121 to 130 of about 5,719,521 (397)

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

Characterization of recombinant human lactoferrin N-glycans expressed in the milk of transgenic cows. [PDF]

, 2017
Lactoferrin (LF) is one of the most abundant bioactive glycoproteins in human milk. Glycans attached through N-glycosidic bonds may contribute to Lactoferrin functional activities. In contrast, LF is present in trace amounts in bovine milk.
Barile, Daniela, Bunyatratchata, Apichaya, Karav, Sercan, Maga, Elizabeth A, Parc, Annabelle Le, Rouquié, Camille   +5 more
core   +2 more sources

Cold plasma‐induced modifications in the physico‐functional properties of glucan exopolysaccharide derived from Enterococcus hirae OL616073

Food Biomacromolecules, EarlyView.
Abstract This study evaluated the influence of cold plasma treatment on the physicochemical characteristics of glucan exopolysaccharide (EPS) produced by Enterococcus hirae OL616073 isolated from idli batter. The glucan EPS was exposed to pin‐to‐plate atmospheric cold plasma at 170–230 V for 5–15 min, generating cold plasma‐treated glucan (CPTG ...
Irshad Ahmad Shah, Swati Tiwari, Palanisamy Bruntha Devi, Ranjitha Gracy T. Kalaivendan, Uday S. Annapure, Digambar Kavitake, Prathapkumar Halady Shetty   +6 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  

Does soy protein supplementation affect body composition in healthy exerciser adults? A systematic review and meta-analysis of clinical trials [PDF]

, 2019
Background objectives: The effects of soy protein supplementation on anthropometric parameters and body composition indices of healthy adults is equivocal.
Asbaghi, O., Clark, C.C.T., Falahi, E., Jafarnejad, S., Khosroshahi, M.Z., Rad, E.Y., Saboori, S.   +6 more
core   +3 more sources

The whey proteins [PDF]

, 2003
U ukupnim azotnim materijama mleka, serum proteini učestvuju sa 18–20%. Najvažnije proteine mlečnog seruma čine β-laktoglobulin (β-lg) α-laktalbumin (α-la), goveđi serum albumin (BSA) i imunoglobulini (Ig). Pored ovih proteina, u mlečnom serumu prisutne su u malim količinama i druge azotne materije, kao što su laktoferin, laktolin, glikoprotein, krvni ...
Jovanović, Snežana, Barać, Miroljub, Maćej, Ognjen   +2 more
openaire  

Beeswax: Food and beyond

Food Biomacromolecules, EarlyView.
Abstract Honeybees (Apis mellifera L.) are an important class of insects that are the most beneficial in terms of economy. Beeswax is the second most important bee products after honey. Its commercial importance is due to its antimicrobial, antioxidant, anti‐inflammatory and antiseptic as well as regenerative properties.
Rajshri Naveen, Manickam Loganathan
wiley   +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

Stability of whey protein derived peptides upon severe protein glycation [PDF]

, 2010
Cow’s milk and dairy products are major nutrients in the human diet, especially during infancy. Though at one time whey proteins were considered as by-product of the cheese making process, nowadays, due to their wide ranging nutritional, biological, and ...
Cucu, Tatiana, De Meulenaer, Bruno, Devreese, Bart, Kerkaert, Barbara, Vandenberghe, Isabel   +4 more
core  

Optimizing the encapsulation of Lactiplantibacillus plantarum and Lactobacillus acidophilus for enhanced storage stability and gut viability using spray drying

Food Biomacromolecules, EarlyView.
Abstract This research aimed to enhance the storage stability and functional potential of Lactobacillus acidophilus and Lactiplantibacillus plantarum through encapsulation using the spray drying technique. The probiotics were encapsulated with 10% carrier materials—corn starch, maltodextrin, and Acacia gum—combined with the prebiotic fructo ...
Kanimozhi Viswanathan, Sukumar Muthusamy
wiley   +1 more source