Quality of High-protein Diet Bar Plus Chia (Salvia hispanica L.) Grain Evaluated Sensorially by Untrained Tasters [PDF]
, 2018 The objective of this study was to develop, analyze composition and evaluate the microbiological and sensory characteristics of high-protein diet bars (PB) with the addition of chia grain (Salvia hispanica L.), partially replacing isolated soy protein ...
Cavenaghi, Daniela Fernanda Lima de Carvalho +6 more
core +5 more sources
Novel insights into whey protein among Yak, Yellow Cattle, and Cattle-Yak milk
Food Chemistry: XThis study identified characteristic whey proteins from Zhongdian Yak (ZY), Diqing Yellow Cattle (DYC), and Cattle Yak (CY), revealing insights into their potential functions and released peptides.
Yufang Li +6 more
doaj +1 more source
Whey proteins interact with lipids during autoxidation primarly via the production of reactive carbonyl species [PDF]
, 2010 Nowadays, it is well recognized that polyunsaturated fatty acids (PUFAs) can provide extensive nutritional and health benefits. Thus, ω-3 PUFAs have been considered to contribute to the prevention of several diseases.
Cucu, Tatiana +4 more
core +1 more source
Peptidomic and glycomic profiling of commercial dairy products: identification, quantification and potential bioactivities. [PDF]
, 2019 Peptidomics and glycomics are recently established disciplines enabling researchers to characterize functional characteristics of foods at a molecular level.
Barile, Daniela +4 more
core +2 more sources
Designing the Properties of Probiotic Kefir with Increased Whey Protein Content
FermentationThis research unveiled new insights on the impact of incorporating whey proteins into kefir produced using three different methods. This aims to improve its quality and health benefits, primarily as a result of optimal proliferation of probiotic bacteria.
Aslı Yiğit Ziolkowski +3 more
doaj +1 more source
Whey Utilization: Sustainable Uses and Environmental Approach
Food Technology and Biotechnology, 2021 The dairy industry produces large amounts of whey as a by- or co-product, which has led to considerable environmental problems due to its high organic matter content. Over the past decades, possibilities of more environmentally and economically efficient
Elizabeta Zandona +2 more
doaj
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
Incorporation of extracellular polysaccharide produced by Xanthomonas campestris into milk powders : a thesis presented in partial fulfilment of the requirements for the degree of Master of Technology in Food Technology at Massey University [PDF]
, 2003 The purpose of the research was to investigate the functional properties of milk powders following exopolysaccharide (EPS) addition to milk solutions and their subsequent spray-drying.
Sharpe, Hamish
core
Studying Lactoferrin N-Glycosylation. [PDF]
, 2017 Lactoferrin is a multifunctional glycoprotein found in the milk of most mammals. In addition to its well-known role of binding iron, lactoferrin carries many important biological functions, including the promotion of cell proliferation and ...
Barile, Daniela +4 more
core +3 more sources
Turkish Journal of Agriculture: Food Science and Technology, 2018 Sahlep powder is obtained by drying and grinding after the plant tubers of the Orchidaceae family removed from the soil. Sahlep powder, which is unique to Turkey, is used in Maras ice cream, sahlep beverage and medicine production.
Kurban Yaşar, Adnan Bozdogan
doaj +1 more source