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Quality and nutritional properties of corn snacks enriched with nanofiltered whey powder
acrylamide available lysine extrusion-cooking physical properties
2016/5/11
Corn snacks containing 0, 3, 5, and 10% of nanofiltered whey powder, obtained from the raw material of 12 and 14% moisture contents were analysed. Colour, texture, sensory properties, protein, availab...
Including whey protein and whey permeate in ready-to-use supplementary food improves recovery rates in children with moderate acute malnutrition: a randomized, double-blind clinical trial
moderate acute malnutrition ready-to-use supplementary food wasting whey permeate whey protein
2018/11/28
Background: The utility of dairy ingredients in the supplementary foods used in the treatment of childhood moderate acute malnutrition (MAM) remains unsettled.
Shelf Life of a Synbiotic Fermented Dairy Beverage Using Ricotta Cheese Whey
ynbiotic Fermented Dairy Beverage Ricotta Cheese Whey
2016/6/2
The objective of this study was preparing a synbiotic fermented dairy beverage using ricotta cheese whey, prebiotic and probiotics aiming to reduce the amount of whey incorporated into the dairy waste...
A high whey protein–, leucine-, and vitamin D–enriched supplement preserves muscle mass during intentional weight loss in obese older adults: a double-blind randomized controlled trial
muscle preservation obese older adults randomized trial whey protein weight loss
2018/12/20
Background: Intentional weight loss in obese older adults is a risk factor for muscle loss and sarcopenia.
Ethanol Bio-Production from Ricotta Cheese Whey by Several Strains of the Yeast Kluyveromyces
Ricotta Cheese Several Strains
2016/6/2
Studies describing the ethanol bio-production from ricotta cheese whey still are few and this limits the development of an industrial bioprocess. The aim of this study was to compare the ethanol produ...
Correlation between the Degree of Hydrolysis and the Peptide Profile of Whey Protein Concentrate Hydrolysates: Effect of the Enzyme Type and Reaction Time
Hydrolysis Peptide Profile
2016/6/2
The use of protein hydrolysates for the development of new food products requires their prior characterization including the determination of the degree of hydrolysis (DH) and the distribution of pept...
Structure and stability of ion induced whey protein aerated gels
foam globular protein microstructure syneresis Turbiscan
2014/2/24
The microstructure and stability of aerated whey protein gels were determined. Foamed whey protein gels were obtained using a novel method applying a simultaneous gelation and aeration process. Whey p...
Ultrasonic Emulsification of Whey Protein Isolate-Stabilized Nanoemulsions Containing Omega-3 Oil from Plant Seed
Whey Protein Isolate-Stabilized Nanoemulsions Plant Seed
2016/6/1
In this study, nanoemulsions containing omega-3 oil from Echium plantagineum seed and stabilized by Whey Protein Isolate (WPI) were prepared using ultrasonic emulsification technique. The ultrasonic p...
Use of Subtilisin and Pancretin for Hydrolyzing Whey Protein Concentrate
Protein Concentrate Subtilisin and Pancretin
2016/6/1
The objective this study was to evaluate the preparation of protein hydrolysates with an appropriate peptide profile as well as the reduction of costs for scaling-up the process, the actions of subtil...
Antioxidant Activity of Whey from Milk Fermented with Lactobacillus Species Isolated from Nigerian Fermented Foods
antioxidant activity DPPH· scavenging activity fermented foods lipid peroxidation
2011/2/24
Eight Lactobacillus isolates obtained from five indigenous fermented foods (ogi, ogi
baba, wara, kunnu and ugba) were investigated. Wara is a dairy-based food while the others
are not dairy-based. T...
Influence of Cation Sequestering and pH on Quiescent Thermal Association of β-Lactoglobulin AB from Fresh Cheddar Whey: An Insight into Gelation Mechanism
gelation β-lactoglobulin chelation
2009/6/17
Freshly fractionated β-lactoglobulin AB (β-Lg) from Cheddar whey was dispersed at pH 3.5, 7, and 9 buffers containing 20 mM EDTA, and circulated at 25°C through a closed loop containing a 200 nm pore ...
Microstructure and Some Functional Properties of Spray Dried Cheddar Whey Concentrated by Ultrafiltration or Combination of Ultrafiltration and Vacuum Evaporation
dairy dehydration role
2009/6/17
In order to study the influence of the vacuum evaporation (VE) process on the functionality of whey protein concentrates (WPC’s) , Cheddar WPC’s were produced with and without VE, viz. by i) ultrafilt...
Development and Storage Studies on Whey-Based Banana Herbal (Mentha arvensis) Beverage
Development and Storage Studies Whey-Based Banana Herbal
2016/5/31
This study was carried out on the development and storage of Whey-Based Banana Herbal (WBBH) beverage with the incorporation of Mentha arvensis extract (0 to 4%). The amount of banana juice and sugar ...
Effect of Whey Concentrate Addition on the Chemical, Nutritional and Sensory Properties of Tarhana（a Turkish Fermented Cereal-based Food）
tarhana whey concentrate nutritional properties viscosity
2010/2/3
In this study, Tarhana, which is a traditional and nutritious Turkish cereal food, was supplemented with whey concantrate (WC) in stead of yoghurt. The effects of WC addition on the chemical, nutritio...
Rheological Properties of Carboxymethylcellulose and Whey Model Solutions before and after Freezing
rheological properties carboxymethylcelluloses whey proteins freezing
2009/3/23
Hydrocolloids, macromolecular carbohydrates are added to many foodstuffs with the aim to achieve the appropriate rheological properties, to prevent syneresis or to increase the viscosity and stability...