Results 51 to 60 of about 31,927 (301)

SOME BIOLOGICAL PROPERTIES OF WHEY PROTEINS [PDF]

open access: yesMinia Journal of Agricultural Research and Development, 2019
The biological activities of whey proteins on rats treated with 5-fluorouracil were investigated. Histopathological examination of the liver tissue sections obtained from animals that were treated with 5-fluorouracil following administration of whey ...
doaj   +1 more source

Protein rich extruded snack foods using hydrolyzed proteins [PDF]

open access: yes, 2003
Plan BThe effects of the degree of protein hydrolysis and feed concentration of protein were tested on corn meal extrudates using a single screw extrusion system. Four different concentrations of whey protein isolate (0%, 5%, 10%, and 15%) with differing
Nelson, Heather M.
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Proteins and Minerals in Whey Protein Supplements

open access: yesFoods, 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   +8 more
openaire   +3 more sources

Aquafaba (Chickpea Cooking Water) as a Natural Emulsifier in the Development of Plant‐Based Coffee Whitener

open access: yesJournal of the American Oil Chemists' Society, EarlyView.
ABSTRACT In this study, the possibility of using aquafaba powder, derived from chickpea cooking water, as a natural emulsifier in the formulation of plant‐based coffee whitener was evaluated. For this purpose, coffee whiteners, which are emulsion type products, are obtained by high‐shear mixing followed by high‐pressure homogenization of the aqueous ...
Sinem Ece Bekdemir, Cansu Ekin Bonacina
wiley   +1 more source

Influences of pH on binding mechanisms of anthocyanins from butterfly pea flower (Clitoria ternatea) with whey powder and whey protein isolate

open access: yesCogent Food & Agriculture, 2021
The interactions between whey proteins and delphinidin-based anthocyanins in the water extract of Clitoria ternatea dried flower was investigated by measuring fluorescence quenching of whey powder proteins (WP) and whey protein isolate (WPI) by ...
Tung Thanh Vuong, Parichat Hongsprabhas
doaj   +1 more source

Antioxidant and Antimicrobial Activities of Enzymatic Hydrolysates of Camelʼs Milk Whey Protein and Casein [PDF]

open access: yesJournal of Food and Dairy Sciences, 2020
Healthy skimmed camel milk’s, casein and whey proteins precipitated and freeze dried, and were treated with 1% of five proteolytic microbial renin, pepsin, trypsin, collagenase and microbial protease.
A. Abd EL Rahim
doaj   +1 more source

Effect of pre-treatment of cheese milk on the composition and characteristics of whey and whey products [PDF]

open access: yes, 2010
Cheese producers want to increase cheese yield. The yield is improved by enhanced transfer of milk proteins and fat to cheese. This requires modifications to the traditional cheese process.
Outinen, Marko
core   +1 more source

Degradation Mechanisms, Encapsulation‐Based Stabilization, and Analytical Detection of Vitamin A

open access: yesJournal of the American Oil Chemists' Society, EarlyView.
ABSTRACT Vitamin A is an important lipid‐soluble micronutrient essential for vision, immune function, and overall growth and development. However, vitamin A is unstable and susceptible to environmental factors because of its conjugated structure and inherent chemical reactivity.
Latheesha Abeywardana   +5 more
wiley   +1 more source

Protective effect of whey proteins against nonalcoholic fatty liver in rats

open access: yesLipids 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   +4 more
doaj   +1 more source

Polimerização de proteínas do soro de leite por transglutaminase e propriedades físicas de iogurte elaborado após tratamento enzimático [PDF]

open access: yes, 2007
Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro de Ciências Agrárias. Programa de Pós-Graduação em Ciência dos Alimentos.The aim of this study was to assess the optimal conditions for transglutaminase cross-linking of whey ...
Gauche, Cony
core  

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