Results 301 to 310 of about 5,719,521 (397)
Aerated gels obtained from whey protein concentrate.
, 2010 Marta Tomczyńska‐Mleko
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Journal of Food Science, Volume 91, Issue 1, January 2026.ABSTRACT Iron deficiency in children is a persistent global public health problem. This study evaluated the efficacy of an extruded rice matrix as a carrier for micronized dispersible ferric pyrophosphate (MDFP), aiming to increase iron bioavailability in traditional rice‐based desserts formulated with cow's milk (CM) or soy soluble protein extract ...
Danielle Cristine Mota Ferreira +5 more
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Geriatrics &Gerontology International, Volume 26, Issue 1, January 2026.ABSTRACT Hospital‐associated sarcopenia (HAS) is a preventable and reversible condition characterized by rapid muscle loss during hospitalization. Although its prevalence is higher than that of age‐related sarcopenia, the clinical recognition and structured management of this condition remain limited.
Yoshinori Yamamoto +4 more
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Effect of whey protein submitted to UV-C radiation on the induced colitis in an animal model
, 2023 Maria Jara [UNESP] Montibeller
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Expanding the Immunologic and Neuronal Landscape of IgE‐Mediated Anaphylaxis
Immunological Reviews, Volume 337, Issue 1, January 2026.ABSTRACT Anaphylaxis is a life‐threatening immunoglobulin E (IgE)‐mediated type I hypersensitivity reaction with rising prevalence and burden. It involves mast cell degranulation upon cross‐linking of antigen on mast cell‐bound IgE. Mechanisms of IgE‐mediated anaphylaxis remain incompletely understood, particularly the induction of systemic symptoms ...
Ruchi Biswas +2 more
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Valorization of Acid Whey to Produce Sourdough Bread Starter
Journal of Food Process Engineering, Volume 49, Issue 1, January 2026.This study demonstrates the novel use of acid whey, a dairy by‐product, as a sustainable sourdough starter in bread production. The approach improves bread volume, texture, and sensory attributes while reducing food industry waste, offering an innovative solution with positive environmental and consumer acceptance implications. ABSTRACT Acid whey, a by‐
Basmah Al‐Janabi +2 more
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Biochemistry Research International, Volume 2026, Issue 1, 2026.Whey, a by‐product of the cheese manufacturing industry, represents one of the most abundant and polluting effluents in the global food industry. Despite traditionally being underutilized and often discarded, its rich nutrient profile, particularly protein and lactose, has increasingly sparked an interest in its value within biotechnological processes.
Sara Pineda Vélez +4 more
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