Results 131 to 140 of about 5,719,521 (397)

Metabolic effects of amino acid mixtures and whey protein in healthy subjects: studies using glucose-equivalent drinks [PDF]

, 2007
Mikael Nilsson, Jens J. Holst, Inger Björck   +2 more
openalex   +1 more source

Pea proteins oral supplementation promotes muscle thickness gains during resistance training: a double-blind, randomized, Placebo-controlled clinical trial vs. Whey protein

Journal of the International Society of Sports Nutrition, 2015
BackgroundThe effects of protein supplementation on muscle thickness and strength seem largely dependent on its composition. The current study aimed at comparing the impact of an oral supplementation with vegetable Pea protein (NUTRALYS®) vs.
N. Babault, Christos Païzis, G. Deley, L. Guérin‐Deremaux, M. Saniez, C. Lefranc-Millot, F. Allaert   +6 more
semanticscholar   +1 more source

Nonthermal Food Processing Technologies: A Comprehensive Review

Future Postharvest and Food, EarlyView.
The graphical abstract illustrates the shift from traditional thermal food preservation methods to advanced nonthermal technologies. Traditional methods, represented by heating, often compromise the nutritional and sensory quality of foods. In contrast, nonthermal approaches such as high‐pressure processing (HPP), pulsed electric field (PEF ...
Ashok Kumar Yadav, Dinesh Chandra Rai, Aman Rathaur, Hradesh Rajput, Sudhir Kumar, Zeenat Aman   +5 more
wiley   +1 more source

Soy protein enzymatic hydrolysis and polysaccharides interactions: differential performance on kinetic adsorption at air-water interface [PDF]

, 2016
The objective of the work was to study the impact of soy protein hydrolysis on kinetic adsorption to the air-water interface and the effect of polysaccharides addition. Was used soy protein (SP) and theirs hydrolysates of 2% (H1) and 5.4% (H2) degree of
Carrera Sánchez, Cecilio, Martínez, Karina D., R. Pilosof, Ana M.   +2 more
core  

Micro and Nanoencapsulation of Omega‐3 Fatty Acids: Functional Applications and Future Perspectives in Food Systems

Food Safety and Health, EarlyView.
Whey protein‐based microencapsulation for omega‐3 PUFA delivery in food systems. Objective: Enhance oxidative stability & bioavailability of omega‐3 PUFAs using whey protein as an encapsulating agent. Current methods: Spray drying & coacervation—effective but limited by heat sensitivity and encapsulation efficiency. Emerging technologies: Electrospray &
Jihan M. Kassem, Fadwa W. Abdulqahar, Ahmed A. Zaky, Mohamed Said Boulkrane, Aya Darwish, Amr Farouk, Beraat Ozçelik, Osama Magouz, Xueming Liu, Tamer M. El‐Messery   +9 more
wiley   +1 more source

Functionality of whey protein isolates and hydrolyzed whey proteins

Mljekarstvo, 2005
The aim of this study was to determine functional properties: solubility, dispersibility, viscosity, emulsifiying, foaming and rheological properties of hydrolyzed whey protein (HWP) and whey protein isolate (WPI). Particle size analysis and specific area of HWP and WPI were performed by «Mie – theory» of «light scatering» using «Malvern Mastersizer X».
Zoran Herceg, Vesna Lelas, Greta Krešić, Anet Režek   +3 more
openaire   +1 more source

Oral rehydration solution for the management of fluid and electrolyte disturbances in patients with an ileostomy: A scoping review

Journal of Parenteral and Enteral Nutrition, EarlyView.
Abstract Ileostomy creation is common among patients with colorectal cancer, diverticulitis, and inflammatory bowel disease. Surgical removal or diversion of the colon can result in nutrition complications, most notably dehydration—a leading cause of hospital readmission—and increased risk of kidney injury.
Austin J. Hoeg, Jessica Jaques, Remy Johnson, Megan Kocher, Alexa Weingarden, Byron Vaughn, Alexander Khoruts, Cyrus Jahansouz, Ryan T. Hurt, Levi M. Teigen   +9 more
wiley   +1 more source

The effect of citrus essential oil encapsulation on antioxidant capacity and bacterial growth in a milk matrix during storage

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND The functionality of food can be improved by supplementing it with bioactive substances. However, the interactions between these substances and food components can compromise their functional efficacy. This study investigated the potential to reduce functional losses by encapsulating citrus essential oil (CEO) in zein particles (ZPs)
Feilong Yang, Vincenzo Fogliano, Ashkan Madadlou   +2 more
wiley   +1 more source

Sweet whey as a raw material for the dietary supplements obtaining with immunomodulatory effect

Harčova Nauka ì Tehnologìâ, 2017
This article presents the results of the study of literary sources to prove the viability of the idea of using sweet whey to deep its fractionation, and to obtain biologically active proteins with immunomodulatory effect.
G. Didukh
doaj   +1 more source

Hydrolysis of Whey Protein-Dextran Glycates Made Using the Maillard Reaction [PDF]

, 2019
Na Li, Mark R. Etzel
openalex   +1 more source