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Antiviral activities of whey proteins [PDF]
Applied Microbiology and Biotechnology, 2015 Milk contains an array of proteins with useful bioactivities. Many milk proteins encompassing native or chemically modified casein, lactoferrin, alpha-lactalbumin, and beta-lactoglobulin demonstrated antiviral activities.
T. Ng +6 more
semanticscholar +4 more sources
Bio-Molecular Characteristics of Whey Proteins with Relation to Inflammation
Whey Proteins - Uses and Biological Roles [Working Title], 2021 Whey proteins in bovine milk are a mixture of globular proteins manufactured from whey which is a byproduct of cheese industry. Whey protein is categorized to contain plethora of healthy components due to wide range of pH, promising nutritional profile ...
Anwar Ali +5 more
semanticscholar +1 more source
Whey Proteins and Its Derivatives: Bioactivity, Functionality, and Current Applications
Dairy, 2020 With the increased consumer demand for nutritional foods, it is important to develop value-added products, which will not only catch the attention of a wider consumer group but also provide greater benefits in terms of enhanced nutrition and ...
S. Minj, S. Anand
semanticscholar +1 more source
EFFECT OF FORTIFYING BY WHEY PROTEIN AND PROIOTIC BACTERIA ON PROPERTIES OF SOFT CHEESE DURING COLD STORAGE 1- EFFECT OF POWDERED AND CURD WHEY ON COAGULATION TIME AND CURD TENSION [PDF]
Mesopotamia Journal of Agriculture, 2013 Whey protein was used in the manufacture of soft cheese to compensate the fat flavor. The effect of whey powder or its precipitated proteins on coagulation time and curd tension.
Azhar Ibrahim shaker +1 more
doaj +1 more source
Proteins and Minerals in Whey Protein Supplements
Foods, 2023 Sports nutrition supplementation is a widespread practice. Whey protein supplements contribute not only to protein intake but also to dietary exposure to minerals. The labelling present provides the percentage of protein and rarely refers to other components, such as potentially toxic elements such as B, Cu, Mo, Zn, and V that present tolerable upper ...
Dailos González-Weller +8 more
openaire +3 more sources
Applied Sciences, 2023 Buttermilk and whey, despite their documented health and technological potential, are still not sufficiently utilized for the development of new products. In this research, the texture, color, gloss, cheese yield, and peptonization of fresh white cheeses
Paulina Bielska, Dorota Cais-Sokolińska
doaj +1 more source
PRODUCTION AND COSTABILITY ANALYSIS OF BIOACTIVE HYDROLYZATES OF WHEY PROTEIN [PDF]
Scientific Papers Series : Management, Economic Engineering in Agriculture and Rural Development, 2022 Due to the fact that individual whey proteins have their own unique nutritional, functional and biological characteristics, the latest research in this area draws attention to the possibility of synthesizing a wide range of bioactive compounds derived ...
Slavica ARSIC +5 more
doaj
Enhanced functionality of fermented whey protein using water kefir
International Journal of Food Properties, 2023 This research is part of an effort to enhance fermented whey proteins’ quality and nutritional value. In this research, we investigated the feasibility of using a natural fermentation approach on whey proteins.
Mohammad Alrosan +7 more
doaj +1 more source
Maǧallaẗ al-baṣraẗ al-ʻulūm al-zirāʻiyyaẗ, 2020 The current study aims to prepare whey from bovine and buffalo fresh milk to make three types of cheese, namely: thermal, acidic and enzymatic. Afterward, whey proteins have been separated, then the concentration process of whey proteins has been ...
Raqad R. Al-Hatim +2 more
doaj +1 more source
Production of whey protein as nutritional valuable foods
Croatian Journal of Food Science and Technology, 2018 Whey is a low calorie milk serum remaining after casein removal in cheese manufacturing. Composition and properties of whey depend on the type of cheese production process, type and the quality of the used milk. Whey mostly consists of lactose, proteins,
SANDRA ZAVADLAV +3 more
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