Results 81 to 90 of about 5,551,149 (347)
Technologies for Reducing Biowaste in the Dairy Industry [PDF]
E3S Web of ConferencesThe work is devoted to the development of a technology for reducing the release of whey into the environment, which is produced in large volumes during traditional cheese and cottage cheese manufacturing processes. The proposed technology is based on the
Fayziev Djunaidullo +3 more
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Food Frontiers, EarlyView.The article examines the phytochemistry, pharmacology, and food science applications of essential oils and extracts from Ocimum species (basil). It covers diverse extraction methods like hydrodistillation and microwave‐assisted extraction while discussing pharmacological benefits.
Oberdan Oliveira Ferreira +13 more
wiley +1 more source
Production of Fungal Mycelial Protein in Submerged Culture of Soybean Whey [PDF]
, 1964 H. Falanghe, A. K. Smith, J. J. Rackis
openalex +2 more sources
Food Frontiers, EarlyView.2 types of goat milk extracellular vesicles (GMEVs‐1 and GMEVs‐2) were investigated for their migration and skin permeation abilities in vitro and in vivo. Using an H2O2‐induced model in human skin fibroblasts cells, we demonstrated their protective effects of against oxidative stress, highlighting their potential for skin health applications ...
Chunping Chen +8 more
wiley +1 more source
Health benefits of whey proteins
Nutrafoods, 2010 Whey proteins have been recognized as a source of nutrients for decades and recent advances in analytical and biochemical techniques have helped characterize their bioactive potentials. Several bioactive peptides are released by proteolysis during gastrointestinal digestion or fermentation by proteolytic microorganisms.
Sharma, R, Shah, N
openaire +4 more sources
Food Frontiers, EarlyView.Characterization and Stability of β‐Cyclodextrin/Chlorophyll Inclusion Complexes ABSTRACT Natural green pigments, with their numerous and attractive shades, represent valuable ingredients in food preparations. However, scarce solubility and stability of chlorophyll under use conditions limit its potential application, despite the widespread ...
Claudio Lombardelli +3 more
wiley +1 more source
Mljekarstvo, 2021 The objective of this research was to determine the effect of different starters consisted of dried whey and soy proteins with low anti-nutritive factors (ANFs) + amino acids (lysine and methionine) on body measurements, biochemical parameters, and feed ...
Stipo Benak +7 more
doaj
Characterization of biodegradable composite films prepared from blends of potato starch and casein
Food Biomacromolecules, EarlyView.Abstract Bio‐based composite films offer an eco‐friendly solution, with the potential to reduce plastic waste and environmental pollution. Although composite films combining proteins or starch offer distinct benefits, they can also be formulated using a variety of other biopolymers such as cellulose, chitosan, and pectin for enhanced functionality.
Ditimoni Dutta, Nandan Sit
wiley +1 more source
Separation of whey proteins for chromatography liquid
Scientia Agropecuaria, 2010 This paper describes and compares three chromatographic methods for the analysis and quantification of most abundant proteins in cheese whey, -lactalbumin and -lactoglobulin. The methods were: Reverse-phase high performance liquid chromatography, anion
Abraham D. Giraldo Zuñiga +3 more
doaj +1 more source
Future Postharvest and Food, EarlyView.Characterization of dairy–cereal grain‐based probiotic beverage (Raabadi) powder. ABSTRACT There is gaining interest in innovative instant probiotic food powders with the benefits of dairy and plant food matrices to meet the growing demand for sustainable and healthy probiotic food options.
Kamalesh Kumar Meena +5 more
wiley +1 more source