Results 51 to 60 of about 5,551,149 (347)
International Journal of Food Science and Nutrition, 2017 Whey, an essential source of dietary nutrients, is widely used in dairy foods for infants. A total of 584 whey proteins in human and bovine colostrum and mature milk were identified and quantified by the isobaric tag for relative and absolute ...
Mei Yang +6 more
semanticscholar +1 more source
Separation Technologies for Whey Protein Fractionation
Food Engineering Reviews, 2023 Whey is a by-product of cheese, casein, and yogurt manufacture. It contains a mixture of proteins that need to be isolated and purified to fully exploit their nutritional and functional characteristics.
George Q. Chen +3 more
semanticscholar +1 more source
Hepatic gluconeogenesis and regulatory mechanisms in lactating ruminants: A literature review
Animal Research and One Health, EarlyView.phosphoenolpyruvate carboxy kinase, FBP1, and glucose‐6‐phosphatase are key rate‐limiting enzymes that determine the efficiency of gluconeogenesis. The main substrate for gluconeogenesis in the liver of ruminants is propionate, which provides more than 60% of the carbon source for gluconeogenesis.
Guoyan Wang +5 more
wiley +1 more source
Effects of Hydrolysed Whey Proteins on the Techno-Functional Characteristics of Whey Protein-Based Films [PDF]
Materials, 2013 Pure whey protein isolate (WPI)-based cast films are very brittle due to its strong formation of protein cross-linking of disulphide bonding, hydrogen bonding as well as hydrophobic and electrostatic interactions. However, this strong cross-linking is the reason for its final barrier performance.
Markus Schmid +3 more
openaire +3 more sources
Biotechnology and Bioengineering, EarlyView.ABSTRACT In algal cultivation, nighttime biomass loss due to respiration and cell mortality can considerably reduce the amount of biomass produced during daylight. The adverse effect can be counteracted by mixotrophic cultivation, where an organic carbon (OC) source is used to supply the energy required for cell maintenance and division during darkness.
Quyen Nham +4 more
wiley +1 more source
A comparative study of the gelation properties of whey protein concentrate and whey protein isolate [PDF]
Le Lait, 2006 Des mesures de la penetration ainsi que des etudes rheologiques revelent que la solidite des gels obtenus par gelification thermique est plus elevee en utilisant WPI que WPC. De plus, les gels avec WPI sont nettement plus elastiques que des gels avec WPC.
Katrin Schrader +1 more
openaire +3 more sources
Chemistry &Biodiversity, EarlyView.ABSTRACT Yeasts belonging to the genus Rhodotorula are capable of synthesizing carotenoids, such as β‐carotene, γ‐carotene, torulene, torularodine, and astaxanthin. These carotenoids have been shown to offer health benefits to humans, such as immune system strengthening and a reduced risk of chronic degenerative diseases.
David Cristian Rodrigues Lucas +1 more
wiley +1 more source
Acid gelation properties of fibrillated model milk protein concentrate dispersions
Journal of Dairy Science, 2022 : Whey proteins in milk are globular proteins that can be converted into fibrils to enhance functional properties such gelation, emulsification, and foaming.
Gunvantsinh Rathod +2 more
doaj
Effect of NaOH Steam on Swelling and Cleaning of Food Soil Layers
Chemie Ingenieur Technik, EarlyView.The effects of steam and NaOH steam, in comparison with water and sodium hydroxide, on the swelling behavior and removal forces of three food‐based soils were investigated. Comparative cleaning experiments were performed using these food soils after pre‐swelling with NaOH steam, steam, NaOH, or water.
Enrico Fuchs +3 more
wiley +1 more source
Whey: technologies for coproducts production
Revista do Instituto de Latícinios Cândido Tostes, 2014 The aim of the present article was to present the principles of whey processability. In order to reach these objectives, the article presents the whey proteins, the membrane filtration process and the spray drying technology.
Maura Pinheiro Alves +5 more
doaj +1 more source