Results 211 to 220 of about 5,551,149 (347)

Reuse of UHT Milk Close to Expiring and Almond Okara in the Production of Fresh Cheese

Food Frontiers, Volume 6, Issue 4, Page 2052-2064, July 2025.
Reuse of UHT milk close to expiring and almond okara in the production of fresh cheese. ABSTRACT This study evaluated the possibility of recycling ultra‐high temperature (UHT) milk close to the expiry date in the production of fresh cheese fortified with almond okara, a by‐product of almond‐based beverage production.
Claudia Antonino, Giuseppe Natrella, Giusy Rita Caponio, Lilia Zago, Graziana Difonzo, Michele Faccia   +5 more
wiley   +1 more source

Lactiplantibacillus plantarum LM1001 Improves Digestibility of Branched-Chain Amino Acids in Whey Proteins and Promotes Myogenesis in C2C12 Myotubes. [PDF]

Food Sci Anim Resour
Lee Y, So YJ, Jung WH, Kim TR, Sohn M, Jeong YJ, Imm JY.   +6 more
europepmc   +1 more source

Synthesis of proteins and vitamins by bacteria and moulds on a whey base for fodder enrichment. [PDF]

, 1970
W. Bednarski, J. Jakubowski, S. Poznaski, Arkadiusz Surażyński   +3 more
openalex  

Influence of pH, Casein, and Whey Protein Denaturation on the Composition, Crystal Size, and Yield of Lactose from Condensed Whey

, 1986
H.W. Modler, L.P. Lefkovitch
openalex   +1 more source

75 PLASMA AHINO ACID DIFFERENCES IN VLBW-INFANTS FED EITHER PROTEIN FORTIFIED HUMAN MILK OR A WHEY-PREDOMINANT FORMULA [PDF]

, 1988
Guido E. Moro, Fabio Fulconis, I Minoli
openalex   +1 more source

Impact of Fatty Acid Carbon Chain Length and Protein Composition on Physicochemical and Digestive Properties of MFGM Contained Emulsions

Food Science &Nutrition, Volume 13, Issue 7, July 2025.
Emulsions prepared by OPO (long‐chain fatty acids) exhibited the largest average particle size and greater stability compared to those with medium‐chain fat (coconut oil) and ultra‐long‐chain fat (DHA algae oil). When whey protein and casein were added in a 6:4 ratio, the effect of fatty acid carbon chain length on the average particle and the ...
Yanchen Liu, Ning Wang, Yunpeng Xu, Zihao Guo, Guangqing Mu, Xuemei Zhu   +5 more
wiley   +1 more source

Circulating Amino Acid Concentration after the Consumption of Pea or Whey Proteins in Young and Older Adults Affects Protein Synthesis in C2C12 Myotubes. [PDF]

Nutrients
Salles J, Gueugneau M, Laleg K, Giraudet C, Sanchez P, Blot A, Richard R, Neveux N, Lefranc-Millot C, Perreau C, Guérin-Deremaux L, Boirie Y, Walrand S.   +12 more
europepmc   +1 more source

Production of ACE Inhibitory Peptides from Whey Proteins Modified by High Intensity Ultrasound Using Bromelain. [PDF]

Foods, 2021
Abadía-García L, Castaño-Tostado E, Cardador-Martínez A, Martín-Del-Campo ST, Amaya-Llano SL.   +4 more
europepmc   +1 more source

Amount of Yeast and Whey Protein Recovered from Cottage Cheese Whey Cultured with Kluyveromyces fragilis

, 1980
S. E. Gilliland, Charles F. Stewart
openalex   +1 more source

Whey proteins and their antimicrobial properties in donkey milk: a brief review

, 2016
D. Brumini, A. Criscione, S. Bordonaro, G. Vegarud, D. Marletta   +4 more
semanticscholar   +1 more source