Works matching DE "WHEY products"

Results: 215

Degradation of α-Lactalbumin and β-Lactoglobulin by Actinidin.

Published in:

Food Biotechnology, 2003, v. 17, n. 2, p. 117, doi. 10.1081/FBT-120023075

By:

Vázquez-Lara, Lourdes;
R. Tello-Solís, Salvador;
Gómez-Ruiz, Lorena;
García-Garibay, Mariano;
Rodríguez-Serrano, GabrielaM.

Publication type:

Article

STUDY OF TECHNOLOGICAL PROPERTIES OF COMMERCIAL SWEET WHEY AND WHEY PERMEATE POWDERS.

Published in:

Journal of Hygienic Engineering & Design, 2024, v. 46, n. 1, p. 61

By:

Lodygin, Alexey;
Evdokimov, Ivan;
Kulikova, Irina;
Gridin, Alexander;
Sorokin, Kirill

Publication type:

Article

ULTRAFILTRATION OF COTTAGE CHEESE WHEY FOR CLEANING OF NITROGENOUS SUBSTANCES.

Published in:

Journal of Hygienic Engineering & Design, 2020, v. 33, p. 219

By:

Babenyshev, Sergey;
Mamay, Dmitriy;
Bratsikhin, Andrey;
Borisenko, Alexandr;
Mamay, Angelina;
Amanova, Sholpan

Publication type:

Article

Evaluation of some microbiological and chemical parameters of Campania buffalo ricotta cheese.

Published in:

Italian Journal of Food Safety, 2017, v. 6, n. 3, p. 110, doi. 10.4081/ijfs.2017.6316

By:

Montone, Angela M. I.;
De Felice, Alessandra;
Brunetti, Roberta;
Mollica, Domenico;
Capo, Salvatore;
Capuano, Federico;
Guarino, Achille;
Nava, Donatella

Publication type:

Article

THERMAL TREATMENT CAN MODIFY THE SUSCEPTIBILITY OF WHEY PROTEIN CONCENTRATE TO ENZYMATIC HYDROLYSIS.

Published in:

Innovative Romanian Food Biotechnology, 2010, n. 7, p. 30

By:

Stanciuc, Nicoleta;
Hintoiu, Alina;
Stanciu, Silvius;
Rapeanu, Gabriela

Publication type:

Article

New Uses for Dairy Byproducts.

Published in:

Agricultural Research, 2007, v. 55, n. 5, p. 16

By:

McGinnis, Laura

Publication type:

Article

Instrumental texture and sensory evaluation of fermented dairy beverages processed with reconstituted goat whey powder and a co-culture of Streptococcus thermophilus and Lactobacillus casei.

Published in:

Dairy / Mljekarstvo, 2018, v. 68, n. 1, p. 21, doi. 10.15567/mljekarstvo.2018.0103

By:

de Souza Pereira, Áurea Marcela;
dos Santos Silva, Girlênia;
Duarte Almeida, Renata;
Oliveira Salles, Hévila;
Olbrich dos Santos, Karina Maria;
Rolim Florentino, Eliane;
Alonso Buriti, Flávia Carolina

Publication type:

Article

Influence and comparison of thermal, ultrasonic and thermo-sonic treatments on microbiological quality and sensory properties of rennet cheese whey.

Published in:

Dairy / Mljekarstvo, 2012, v. 62, n. 3, p. 165

By:

Jeličič, Irena;
Božanić, Rajka;
Brnčic, Mladen;
Tripalo, Branko

Publication type:

Article

Sensory quality evaluation of whey-based beverages.

Published in:

Dairy / Mljekarstvo, 2010, v. 60, n. 4, p. 280

By:

Legarová, Veronika;
Kouřimská, Lenka

Publication type:

Article

Utjecaj dodatka koncentrata proteina sirutke na teksturalna svojstva izravno ekspandiranog kukuruznog ekstrudata.

Published in:

Dairy / Mljekarstvo, 2008, v. 58, n. 2, p. 131

By:

Brnčić, Mladen;
Ježek, Damir;
Brnčić, Suzana Rimac;
Bosiljkov, Tomislav;
Tripalo, Branko

Publication type:

Article

Promjene dušičnih tvari tijekom zrenja polutvrdog sira proizvedenog na temelju koagregata proteina mlijeka.

Published in:

Dairy / Mljekarstvo, 2007, v. 57, n. 3, p. 169

By:

Jovanović, Snežana;
Maćej, Ognjen;
Barać, Miroljub;
Vučić, Tanja

Publication type:

Article

Whey-cheese production using freeze-dried kefir culture as a starter.

Published in:

Journal of Applied Microbiology, 2007, v. 103, n. 4, p. 1170, doi. 10.1111/j.1365-2672.2007.03337.x

By:

Dimitrellou, D.;
Kourkoutas, Y.;
Banat, I. M.;
Marchant, R.;
Koutinas, A. A.

Publication type:

Article

Production of lysozyme-enriched biomass from cheese industry by-products.

Published in:

Journal of Applied Microbiology, 1999, v. 86, n. 2, p. 182, doi. 10.1046/j.1365-2672.1999.00654.x

By:

Maullu, C.;
Lampis, G.;
Basile, T.;
Ingianni, A.;
Rossolini, G. M.;
Pompei, R.

Publication type:

Article

Genetic (RAPD-PCR) and technological diversities among wild Lactobacillus helveticus strains.

Published in:

Journal of Applied Microbiology, 1998, v. 85, n. 3, p. 591, doi. 10.1046/j.1365-2672.1998.853566.x

By:

Quiberoni;
Tailliez;
Quénée;
Suárez;
Reinheimer;
Reinheimer, Jorge A.

Publication type:

Article

Review: Technology, Chemistry and Microbiology of Whey Cheeses.

Published in:

Food Science & Technology International, 2001, v. 7, n. 2, p. 105, doi. 10.1106/TY4X-QX5U-5X5D-TYE8

By:

Pintado, M.E.;
Macedo, A.C.;
Malcata, F.X.

Publication type:

Article

Chementator.

Published in:: Chemical Engineering, 2015, v. 122, n. 9, p. 7
Publication type:: Article

Technological features of production of lactate-containing additives from milk whey fermented with lactic acid bacteria.

Published in:

Agronomy Research, 2019, v. 17, n. 6, p. 2260, doi. 10.15159/AR.19.201

By:

Eveleva, V. V.;
Cherpalova, T. M.;
Shipovskaya, E. A.;
Korshunova, N. A.

Publication type:

Article

AGRICULTURAL APPLICATIONS OF DIELECTRIC SPECTROSCOPY.

Published in:

Journal of Microwave Power & Electromagnetic Energy, 2004, v. 39, n. 2, p. 75, doi. 10.1080/08327823.2004.11688510

By:

Nelson, Stuart O.

Publication type:

Article

Major whey proteins in donkey''s milk: effect of season and lactation stage. Implications for potential dietary interventions in human diseases.

Published in:

Immunopharmacology & Immunotoxicology, 2011, v. 33, n. 2, p. 259, doi. 10.3109/08923973.2010.499365

By:

D'Alessandro, Angela G.;
Martemucci, Giovanni;
Jirillo, Emilio;
Leo, Vincenzo De

Publication type:

Article

Factibilidad del uso de pseudocereales andinos en el desarrollo de barras energética.

Published in:

Revista CIENCIA UNEMI, 2023, v. 16, n. 43, p. 1, doi. 10.29076/issn.2528-7737vol16iss43.2023pp1-10p

By:

Aponte, Edwin;
Franco-Crespo, Christian;
Jácome, Andrés

Publication type:

Article

Effects of a whey protein product and spray-dried animal plasma on growth performance of weanling pigs.

Published in:

Journal of Animal Science, 2000, v. 78, n. 3, p. 647, doi. 10.2527/2000.783647x

By:

Grinstead, G. S.;
Goodband, R. D.

Publication type:

Article

Performance and nutrient digestibility in weanling pigs as influenced by yeast culture additions to starter diets containing dried whey or one of two fiber sources.

Published in:: Journal of Animal Science, 1995, v. 73, n. 5, p. 1381, doi. 10.2527/1995.7351381x
Publication type:: Article

Development of Whey Beverage with Antagonistic Characteristics and Probiotics.

Published in:

International Journal of Food Properties, 2004, v. 7, n. 2, p. 261, doi. 10.1081/JFP-120030037

By:

Tripathi, Vishal;
Jha, Y. K.

Publication type:

Article

Valorization of Dairy By-Products, Sweet Whey, and Acid Whey, in the Production of Fermented Black Carrot Juice: A Comparative Study of the Phytochemical, Physicochemical, Microbiological, and Sensorial Aspects.

Published in:

Foods, 2025, v. 14, n. 2, p. 218, doi. 10.3390/foods14020218

By:

Çoklar, Hacer;
Akbulut, Mehmet;
Aygun, Ali;
Akbulut, Muhammed Talha

Publication type:

Article

A Literature Database Review of the Competitive Factors That Influence the Production and Use of Whey in the Brazilian Dairy Industry.

Published in:

Foods, 2023, v. 12, n. 18, p. 3348, doi. 10.3390/foods12183348

By:

Schaefer, Jamile;
Etges, Bianca Inês;
Schaefer, Jones Luís

Publication type:

Article

Influence of the Amount and Type of Whey Protein on the Chemical, Technological, and Sensory Quality of Pasta and Bakery Products.

Published in:

Foods, 2023, v. 12, n. 14, p. 2801, doi. 10.3390/foods12142801

By:

Komeroski, Marina Rocha;
Oliveira, Viviani Ruffo de

Publication type:

Article

PROSPECTIVE UTILIZATION OF VALUABLE DAIRY BY- PRODUCT: WHEY.

Published in:

Annals: Food Science & Technology, 2019, v. 20, n. 2, p. 260

By:

SHAH, Nihir P.;
PATEL, Ami R.

Publication type:

Article

IMPACT OF WHEY BIOACTIVE HYDROLYSATES ON THE QUALITY OF FAT FILLINGS FOR CONFECTIONERY PRODUCTS.

Published in:

Food & Feed Research, 2024, v. 51, n. 2, p. 189, doi. 10.5937/ffr0-53501

By:

Stožinić, Milica V.;
Zarić, Danica B.;
Rakin, Marica B.;
Lončarević, Ivana S.;
Pajin, Biljana S.;
Bulatović, Maja Lj.

Publication type:

Article

The therapeutic potential of Ma'aljobon, a whey product, in primary hypertension: A double-blind randomized controlled trial.

Published in:

Avicenna Journal of Phytomedicine, 2025, v. 15, n. 1, p. 848, doi. 10.22038/AJP.2024.24921

By:

Shojaii, Asie;
Ghods, Roshanak;
Hashem-Dabaghian, Fataneh;
Navabzadeh, Maryam;
Kazemi, Tooba;
Weyers, Morné;
Matsabisa, Motlalepula G.

Publication type:

Article

Continuous biohydrogen and biomethane production from whey permeate in a two-stage fermentation process.

Published in:

Environmental Progress & Sustainable Energy, 2014, v. 33, n. 4, p. 1411, doi. 10.1002/ep.11890

By:

Kisielewska, M.;
Wysocka, I.;
Rynkiewicz, M.R.

Publication type:

Article

Process Optimization for the Production of Bio-functional Whey Protein Hydrolysates: Adopting Response Surface Methodology.

Published in:

International Journal of Peptide Research & Therapeutics, 2013, v. 19, n. 3, p. 231, doi. 10.1007/s10989-012-9340-x

By:

Naik, Laxmana;
Mann, Bimlesh;
Bajaj, Rajesh;
Sangwan, R.;
Sharma, Rajan

Publication type:

Article

KARBON KAYNAĞI OLARAK PEYNİRALTI SUYU ATIĞI KULLANILARAK RAMNOLİPİT BİYOSÜRFEKTANI ÜRETİMİ.

Published in:

Afyon Kocatepe University Journal of Science, 2008, v. 8, n. 1, p. 53

By:

KAHYAOGLU, Mustafa;
KONAR, Vahit

Publication type:

Article

Isolation and Identification of Antioxidative Peptide Derived from Milk Protein.

Published in:: Natural Product Research & Development, 2010, v. 22, n. 5, p. 740
Publication type:: Article

Biological Characteristics and Health-Maintaining Functions of Whey Protein.

Published in:

Natural Product Research & Development, 2007, v. 19, n. 1, p. 161

By:

WEI Hua;
Yang Shi-liang;
Xu Feng;
Cheng Bo-cai

Publication type:

Article

Retention of Lysine in Foods Processed with Microwave and Conventional Heating.

Published in:

International Journal of Food Engineering, 2009, v. 5, n. 3, p. 1, doi. 10.2202/1556-3758.1146

By:

S., Supreetha;
Tiku, Purnima Kaul;
Prakash, Jamuna

Publication type:

Article

Effect of a whey-predominant starter formula containing LCPUFAs and oligosaccharides (FOS/GOS) on gastrointestinal comfort in infants.

Published in:: Asia Pacific Journal of Clinical Nutrition, 2010, v. 19, n. 4, p. 473
Publication type:: Article

Rheological properties of spinning solutions for cellulose acetate ultrafiltration membranes.

Published in:

Fibre Chemistry, 2007, v. 39, n. 1, p. 16, doi. 10.1007/s10692-007-0004-0

By:

Sedelkin, V.;
Denisova, G.;
Surkova, A.;
Ramazaeva, L.;
Pachina, O.

Publication type:

Article

Assessment of technological characteristics and microbiological quality of marinated turkey meat with the use of dairy products and lemon juice.

Published in:

Animal Bioscience, 2021, v. 34, n. 12, p. 2003, doi. 10.5713/ab.21.0120

By:

Augustyńska-Prejsnar, Anna;
Hanus, Paweł;
Sokołowicz, Zofia;
Kačániová, Miroslava

Publication type:

Article

RESEARCH ON WHEY AROMA PRECURSORS IN THE TECHNOLOGY OF FLAVOURED CULINARY FOAM.

Published in:

Food Science & Technology (2073-8684), 2020, v. 14, n. 1, p. 70, doi. 10.15673/fst.v14i1.1648

By:

Synenko, T.;
Bezusov, A.;
Dubova, H.

Publication type:

Article

THE PROSPECTS OF USING MILK WHEY ENRICHED WITH Mg AND Mn IN THE TECHNOLOGY OF BAKERY PRODUCTS.

Published in:

Food Science & Technology (2073-8684), 2017, v. 11, n. 4, p. 55, doi. 10.15673/fst.v11i4.731

By:

Kochubei-Lytvynenko, О.;
Bilyk, E.

Publication type:

Article

Comparative Analysis of Pulsed Electric Fields (PEF) and Traditional Pasteurization Techniques: Comparative Effects on Nutritional Attributes and Bacterial Viability in Milk and Whey Products.

Published in:

Applied Sciences (2076-3417), 2023, v. 13, n. 22, p. 12127, doi. 10.3390/app132212127

By:

Šalaševičius, Aivaras;
Uždavinytė, Dovilė;
Visockis, Mindaugas;
Ruzgys, Paulius;
Šatkauskas, Saulius

Publication type:

Article

Functional Ice Cream Technology.

Published in:

Academic Food Journal / Akademik GIDA, 2020, v. 18, n. 2, p. 180, doi. 10.24323/akademik-gida.758835

By:

Arslaner, Ayla;
Salik, Mehmet Ali

Publication type:

Article

Isolation and purification of bovine N‐glycans from whey protein concentrate (WPC 70).

Published in:

International Journal of Dairy Technology, 2024, v. 77, n. 4, p. 1215, doi. 10.1111/1471-0307.13134

By:

Wu, Xinyi;
Peng, Qiuqi;
Chai, Yi;
Wang, Mengqi;
Li, Hongbo;
Li, Hongjuan;
Li, Chao;
Yu, Jinghua

Publication type:

Article

Lactobionic acid production by Pseudomonas taetrolens in a fed‐batch bioreactor using acid whey as substrate.

Published in:

International Journal of Dairy Technology, 2022, v. 75, n. 2, p. 361, doi. 10.1111/1471-0307.12841

By:

Sarenkova, Inga;
Sáez‐Orviz, Sara;
Ciprovica, Inga;
Rendueles, Manuel;
Díaz, Mario

Publication type:

Article

Comparison of analytical methods for measuring protein content of whey protein products and investigation of influences on nitrogen conversion factors.

Published in:

International Journal of Dairy Technology, 2020, v. 73, n. 4, p. 790, doi. 10.1111/1471-0307.12709

By:

Elgar, David F;
Hill, Jeremy P;
Holroyd, Stephen E;
Peddie, Gaile S

Publication type:

Article

Evolution and distribution of phospholipids in cheese and whey during the manufacturing of fresh cheese from cows' milk.

Published in:

International Journal of Dairy Technology, 2018, v. 71, n. 3, p. 820, doi. 10.1111/1471-0307.12499

By:

Ferreiro, Tania;
Rodríguez‐otero, José L.

Publication type:

Article

Functional and technological aspects of whey powder and whey protein products.

Published in:

International Journal of Dairy Technology, 2018, v. 71, n. 2, p. 454, doi. 10.1111/1471-0307.12436

By:

Ghanimah, Mohamed Abed

Publication type:

Article

Lactose crystallisation in concentrated whey: the influence of vat type.

Published in:

International Journal of Dairy Technology, 2018, v. 71, n. 2, p. 478, doi. 10.1111/1471-0307.12455

By:

Simeão, Moisés;
DA Silva, Cleuber R.;
de Carvalho, Antônio F.;
Perrone, Ítalo T.;
Stephani, Rodrigo;
de Oliveira, Luiz Fernando C.;
Schuck, Pierre

Publication type:

Article

Improvement of low fat mozzarella cheese properties using denatured whey protein.

Published in:

International Journal of Dairy Technology, 2011, v. 64, n. 2, p. 207, doi. 10.1111/j.1471-0307.2010.00654.x

By:

ISMAIL, MAGDY;
AMMAR, EL-TAHRA;
EL-METWALLY, RAID

Publication type:

Article

Shelf life of Turkish whey cheese (Lor) under modified atmosphere packaging.

Published in:

International Journal of Dairy Technology, 2009, v. 62, n. 3, p. 378, doi. 10.1111/j.1471-0307.2009.00511.x

By:

TEMİZ, HASAN;
AYKUT, UMUT;
HURŞİT, ABDULKADİR K

Publication type:

Article