Results 21 to 30 of about 31,927 (301)
Research Progress on Characteristics and Recycling of Soybean Whey Proteins
Shipin gongye ke-ji, 2023 Soybean protein isolate processing and production produces a large amount of soybean whey wastewater, which causes environmental pollution and waste of resources directly discharged.
Wei WEN +8 more
doaj +1 more source
EFFECT OF HEAT DENATURED WHEY PROTEINS ON THE QUALITY OF YOGHURT [PDF]
Journal of Food and Dairy Sciences, 2004 The effect of the addition of heat denatured whey proteins (frozen; nonfrozen and enzymaUcally hydrolyZed) to C(Ni milk on the quality of yoghurt was Investigated. Results revealed that addition of whey proteins extended duration of incubation time from
A. Metwalll.
doaj +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
ELECTROPHORETIC PATTERNS AND FREE AMINO ACIDS OF CAMEL’S MILK CASEINS AND WHEY AS AFFECTED BY DIFFERENT HEAT TREATMENTS [PDF]
Journal of Food and Dairy Sciences, 2009 Camel (Camelus dromedarius) milk caseins and whey proteins compared to bovine milk proteins and its relation to different heat treatments were detected using sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE).
M. M. El - Sheikh +2 more
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
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
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 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
doaj +1 more source
Techno-Functional properties of whey protein concentrates
Nutrition & Santé, 2018 Introduction. Whey proteins are well known for their nutritional value but also their functional properties because of their gelling and inter-facial properties. Objective.
ARIOUI, F., AIT SAADA D., CHERIGUENE A.
doaj +1 more source
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