Results 71 to 80 of about 1,593,904 (291)
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
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Food Bioengineering, EarlyView.Fermentation enhances nutritional & techno‐functional properties of plant protein. Three distinct stages of fermentation impact on different aspects of plant protein. Fermentation induces flavors modulation through new organic compounds formation. Plant protein fermentation improves their utility in food applications.
Disha +3 more
wiley +1 more source
Experimental Biology and Medicine, 1957 SummaryThe results of electrophoretic, ultracentrifugal and immunochemical analyses indicate that serum albumin is present in human milk whey. The immunochemical assay shows that it comprises 2.5% of this system. Proteins with the physical properties of human γ2-globulin could not be demonstrated although material showing immunological cross-reactions ...
L, LUNSFORD, H F, DEUTSCH
openaire +2 more sources
Food Chemistry International, EarlyView.Pectin, a versatile natural polymer, is extracted through conventional and emerging green extraction methods, offering multifunctional bioactive properties useful in food, pharmaceutical, and environmental applications. ABSTRACT Pectin, a molecular tapestry woven from diverse polysaccharides, holds a pivotal role across food, pharmaceutical, and ...
Afra Anika Rafique +3 more
wiley +1 more source
Food Chemistry International, EarlyView.This review highlights green recovery, purification, stabilisation, bioavailability, health relevance, and novel food applications of anthocyanins from natural and agro‐industrial sources. ABSTRACT Anthocyanins are water‐soluble natural pigments and multifunctional food ingredients that support clean‐label colour, antioxidant activity, and value‐added ...
Chandan Kumar Sahu +4 more
wiley +1 more source
Food Biomacromolecules, EarlyView.Eggshell powder strengthens Premna microphylla Turcz. polysaccharide–mung bean starch gels through noncovalent interactions, producing calcium‐fortified dysphagia food boluses with tunable texture and International Dysphagia Diet Standardization Initiative Level 6–7 suitability.
Weidong Zhang +5 more
wiley +1 more source
Analysis of carbonylated proteins in cake formulations added with whey protein
Revista Brasileira de Nutrição Esportiva, 2023 Chemical modifications in cake formulations made with whey protein and subjected to high temperatures undergo the formation of carbonylated proteins which is a biomarker of protein oxidation.
Alisson de Carvalho Gonçalves +5 more
doaj
Health issues of whey proteins: 3. Gut health promotion [PDF]
, 2007 This paper reviews the potential of whey protein to promote gut health. The high digestibility and specific amino acid composition of whey protei, as present in whey powder, whey protein concentrate and whey protein isolate, explain why ingestion of whey
Schaafsma, Gertjan, Schaafsma, G.
core
Comparison of antioxidant activities of bovine whey proteins before and after simulated gastrointestinal digestion [PDF]
, 2018 peer-reviewedOxidative stress caused by free radicals has been implicated in several human disorders. Dietary antioxidants can help the body to counteract those reactive species and reduce oxidative stress.
Sariçay, Yunus +9 more
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