Results 61 to 70 of about 5,551,149 (347)
Nutrients, 2016 Chronic activation of the inflammatory response, defined as inflammaging, is the key physio-pathological substrate for anabolic resistance, sarcopenia and frailty in older individuals. Nutrients can theoretically modulate this phenomenon.
A. Ticinesi +10 more
semanticscholar +1 more source
Characterisation of Whey Proteins-Pectin Interaction in Relation to Emulsifying Properties of Whey Proteins [PDF]
Czech Journal of Food Sciences, 2009 The aim of this work was to characterise influence of whey proteins-pectin interaction on emulsification properties of whey. As the first, structural characteristics of pectin-protein complexes were evaluated for pure β-lactoglobulin by both dynamic light scattering method for measuring of the particle size distributions and Doppler laser ...
R. Kováčová +2 more
openaire +2 more sources
EcoEnergy, EarlyView.Carbon materials derived from biomass are sustainable and environmentally friendly, making them ideal for electrochemical energy storage and conversion. This review explores nanocomposites utilizing biomass‐derived carbon with MXenes, metal‐organic frameworks (MOFs), graphene, conductive polymers, and transition metal oxides/hydroxides, highlighting ...
Xi Zhu +5 more
wiley +1 more source
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
The effect of bleaching agent on the flavor of liquid whey and whey protein concentrate [PDF]
Journal of Dairy Science, 2009 The increasing use and demand for whey protein as an ingredient requires a bland-tasting, neutral-colored final product. The bleaching of colored Cheddar whey is necessary to achieve this goal. Currently, hydrogen peroxide (HP) and benzoyl peroxide (BPO) are utilized for bleaching liquid whey before spray drying.
A.E. Croissant +4 more
openaire +3 more sources
Contactless Conductivity Detection for Capillary Electrophoresis—Developments From 2020 to 2024
ELECTROPHORESIS, EarlyView.ABSTRACT The review covering the development of capillary electrophoresis with capacitively coupled contactless conductivity detection from 2020 to 2024 is the latest in a series going back to 2004. The article considers applications employing conventional capillaries and planar lab‐on‐chip devices as well as fundamental and technical developments of ...
Peter C. Hauser, Pavel Kubáň
wiley +1 more source
Peptidomic analysis of whey protein hydrolysates and prediction of their antioxidant peptides
Food Science and Human Wellness, 2022 Enzymatic hydrolysis of proteins is a breakdown process of peptide bond in proteins, releasing some peptides with potential biological functions. Previous studies on enzymatic hydrolysis of whey proteins have not identified the complete peptide profiles ...
Jesus Morales García +3 more
doaj
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
Nutrients, 2019 Protein quality is important for patients needing medical nutrition, especially those dependent on tube feeding. A blend of dairy and vegetable proteins (35% whey, 25% casein, 20% soy, 20% pea; P4) developed to obtain a more balanced amino acid profile ...
Jue Liu +3 more
semanticscholar +1 more source