Results 41 to 50 of about 1,593,904 (291)

Production of an Exopolysaccharide-Containing Whey Protein Concentrate by Fermentation of Whey [PDF]

Journal of Dairy Science, 2002
Using whey as a fermentation medium presents the opportunity to create value-added products. Conditions were developed to partially hydrolyze whey proteins and then ferment partially hydrolyzed whey with Lactobacillus delbrueckii ssp. bulgaricus RR (RR; an EPS-producing bacterium). In preliminary experiments, pasteurized Cheddar cheese whey was treated
E P, Briczinski, R F, Roberts
openaire   +2 more sources

Protection Motivation Theory and Farmers' Participation in Futures Markets: Evidence From Germany

Agribusiness, EarlyView.
ABSTRACT This study examines why German farmers show limited adoption of commodity futures contracts despite substantial price volatility, applying Protection Motivation Theory (PMT) to understand the cognitive processes driving participation decisions in futures markets. Survey data from 303 German farmers collected in 2024 were analyzed using Partial
Hendrik Wever, Marius Michels, Oliver Musshoff   +2 more
wiley   +1 more source

EFFECT OF SOYA AND WHEY PROTEINS ON THE SENSORY AND PHYSICOCHEMICAL PROPERTIES OF SET YOGHURT [PDF]

Journal of Food and Dairy Sciences, 2015
Recently, a focus on the utilization of whey and soya proteins has been receiving significant attention due to their nutritional value and their potential to enhance the functional characteristics of the dairy products.
Rasha Tawfik, Eman Yousef, Jihan Kassem, E. Hamad, M. El-Abd   +4 more
doaj   +1 more source

Stabilization of PUFA‐Rich Mayonnaise Against Lipid Oxidation: A Review of the Last Three Decades of Research

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT Mayonnaise, a widely consumed oil‐in‐water emulsion, is highly susceptible to lipid oxidation due to its high content of polyunsaturated fatty acids (PUFAs) and the presence of pro‐oxidant factors such as low pH and iron from egg yolk. Over the past three decades, extensive research has focused on understanding oxidation mechanisms, analytical
Sakhi Ghelichi, Betül Yesiltas, Charlotte Jacobsen   +2 more
wiley   +1 more source

Nutritional and functional properties of whey proteins concentrate and isolate

Mljekarstvo, 2006
Whey protein fractions represent 18 - 20 % of total milk nitrogen content. Nutritional value in addition to diverse physico - chemical and functional properties make whey proteins highly suitable for application in foodstuffs.
Zoran Herceg, Anet Režek
doaj  

Protective effect of whey proteins against nonalcoholic fatty liver in rats

Lipids in Health and Disease, 2011
Background Nonalcoholic fatty liver disease (NAFLD) is the hepatic manifestation of the metabolic syndrome and can vary from hepatic steatosis to end-stage liver disease. It is the most common liver disease and its prevalence is increasing worldwide.
Sitohy Mahmoud Z, Abou Dawood Abdel-Gawad I, Taha Soad H, Hamad Essam M, Abdel-Hamid Mahmoud   +4 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, Soraya Paz-Montelongo, Elena Bethencourt-Barbuzano, Daniel Niebla-Canelo, Samuel Alejandro-Vega, Ángel J. Gutiérrez, Arturo Hardisson, Conrado Carrascosa, Carmen Rubio   +8 more
openaire   +3 more sources

Performance Assessment and Lab‐Scale Economic Evaluation of Alkaline Extraction and Comparative Precipitation of Cyanobacterial Proteins

Asia-Pacific Journal of Chemical Engineering, EarlyView.
ABSTRACT Algal proteins from cyanobacteria serve as a natural source of biopolymers. The principal challenge manifests as nonoptimization of unit operations in downstream process accounting for higher costs. This study focuses on process assessment of unit‐operations for selecting suitable recovery strategies not only based on yield, but also considers
Neha Goel, Ariz Hussain, Poonam Choudhary   +2 more
wiley   +1 more source

Kinetics of Ethanol Production from Whey by Fermentation using Kluyveromyces marxianus [PDF]

, 2012
Whey is the liquid remaining after milk has been curdled and strained. It is a by-product of the manufacture of cheese or casein and has several commercial uses.
H, Hadiyanto, Dessy , Ariyanti, Desiyantri , Siti Pinundi, Apsari , Puspita Aini, Djoko , Murwono   +4 more
core   +1 more source

Utilization of whey proteins in beverages using Baobab (Adansonia digitata L.), Roselle (Adansonia digitata L.) and Doum (Hyphaene thebaica) fruits

Food Materials Research
The loss of valuable nutrient content of the whey proteins obtained from the dairy industry in general is disposed of causing sewage pollution. Therefore, this study aims to utilize the nutrient content of whey proteins to beverages using some Sudanese ...
Malaz N. A. M. Saied, Ibtisam E. M. El Zubeir   +1 more
doaj   +1 more source