Works matching DE "WHEY products"
Results: 216
Degradation of α-Lactalbumin and β-Lactoglobulin by Actinidin.
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- Food Biotechnology, 2003, v. 17, n. 2, p. 117, doi. 10.1081/FBT-120023075
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STUDY OF TECHNOLOGICAL PROPERTIES OF COMMERCIAL SWEET WHEY AND WHEY PERMEATE POWDERS.
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- Journal of Hygienic Engineering & Design, 2024, v. 46, n. 1, p. 61
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- Article
ULTRAFILTRATION OF COTTAGE CHEESE WHEY FOR CLEANING OF NITROGENOUS SUBSTANCES.
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- Journal of Hygienic Engineering & Design, 2020, v. 33, p. 219
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Evaluation of some microbiological and chemical parameters of Campania buffalo ricotta cheese.
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- Italian Journal of Food Safety, 2017, v. 6, n. 3, p. 110, doi. 10.4081/ijfs.2017.6316
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- Article
THERMAL TREATMENT CAN MODIFY THE SUSCEPTIBILITY OF WHEY PROTEIN CONCENTRATE TO ENZYMATIC HYDROLYSIS.
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- Innovative Romanian Food Biotechnology, 2010, n. 7, p. 30
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- Article
New Uses for Dairy Byproducts.
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- Agricultural Research, 2007, v. 55, n. 5, p. 16
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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.
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- Dairy / Mljekarstvo, 2018, v. 68, n. 1, p. 21, doi. 10.15567/mljekarstvo.2018.0103
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Influence and comparison of thermal, ultrasonic and thermo-sonic treatments on microbiological quality and sensory properties of rennet cheese whey.
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- Dairy / Mljekarstvo, 2012, v. 62, n. 3, p. 165
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Sensory quality evaluation of whey-based beverages.
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- Dairy / Mljekarstvo, 2010, v. 60, n. 4, p. 280
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- Article
Utjecaj dodatka koncentrata proteina sirutke na teksturalna svojstva izravno ekspandiranog kukuruznog ekstrudata.
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- Dairy / Mljekarstvo, 2008, v. 58, n. 2, p. 131
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- Article
Promjene dušičnih tvari tijekom zrenja polutvrdog sira proizvedenog na temelju koagregata proteina mlijeka.
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- Dairy / Mljekarstvo, 2007, v. 57, n. 3, p. 169
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Whey-cheese production using freeze-dried kefir culture as a starter.
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- Journal of Applied Microbiology, 2007, v. 103, n. 4, p. 1170, doi. 10.1111/j.1365-2672.2007.03337.x
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Production of lysozyme-enriched biomass from cheese industry by-products.
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- Journal of Applied Microbiology, 1999, v. 86, n. 2, p. 182, doi. 10.1046/j.1365-2672.1999.00654.x
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Genetic (RAPD-PCR) and technological diversities among wild Lactobacillus helveticus strains.
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- Journal of Applied Microbiology, 1998, v. 85, n. 3, p. 591, doi. 10.1046/j.1365-2672.1998.853566.x
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- Article
Review: Technology, Chemistry and Microbiology of Whey Cheeses.
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- Food Science & Technology International, 2001, v. 7, n. 2, p. 105, doi. 10.1106/TY4X-QX5U-5X5D-TYE8
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Chementator.
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- Chemical Engineering, 2015, v. 122, n. 9, p. 7
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- Article
Technological features of production of lactate-containing additives from milk whey fermented with lactic acid bacteria.
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- Agronomy Research, 2019, v. 17, n. 6, p. 2260, doi. 10.15159/AR.19.201
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AGRICULTURAL APPLICATIONS OF DIELECTRIC SPECTROSCOPY.
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- Journal of Microwave Power & Electromagnetic Energy, 2004, v. 39, n. 2, p. 75, doi. 10.1080/08327823.2004.11688510
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- Article
Major whey proteins in donkey''s milk: effect of season and lactation stage. Implications for potential dietary interventions in human diseases.
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- Immunopharmacology & Immunotoxicology, 2011, v. 33, n. 2, p. 259, doi. 10.3109/08923973.2010.499365
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- Article
Factibilidad del uso de pseudocereales andinos en el desarrollo de barras energética.
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- Revista CIENCIA UNEMI, 2023, v. 16, n. 43, p. 1, doi. 10.29076/issn.2528-7737vol16iss43.2023pp1-10p
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- Article
Effects of a whey protein product and spray-dried animal plasma on growth performance of weanling pigs.
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- Journal of Animal Science, 2000, v. 78, n. 3, p. 647, doi. 10.2527/2000.783647x
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- 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.
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- Journal of Animal Science, 1995, v. 73, n. 5, p. 1381, doi. 10.2527/1995.7351381x
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- Article
Development of Whey Beverage with Antagonistic Characteristics and Probiotics.
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- International Journal of Food Properties, 2004, v. 7, n. 2, p. 261, doi. 10.1081/JFP-120030037
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- 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.
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- Foods, 2025, v. 14, n. 2, p. 218, doi. 10.3390/foods14020218
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A Literature Database Review of the Competitive Factors That Influence the Production and Use of Whey in the Brazilian Dairy Industry.
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- Foods, 2023, v. 12, n. 18, p. 3348, doi. 10.3390/foods12183348
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Influence of the Amount and Type of Whey Protein on the Chemical, Technological, and Sensory Quality of Pasta and Bakery Products.
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- Foods, 2023, v. 12, n. 14, p. 2801, doi. 10.3390/foods12142801
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PROSPECTIVE UTILIZATION OF VALUABLE DAIRY BY- PRODUCT: WHEY.
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- Annals: Food Science & Technology, 2019, v. 20, n. 2, p. 260
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- Article
IMPACT OF WHEY BIOACTIVE HYDROLYSATES ON THE QUALITY OF FAT FILLINGS FOR CONFECTIONERY PRODUCTS.
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- Food & Feed Research, 2024, v. 51, n. 2, p. 189, doi. 10.5937/ffr0-53501
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The therapeutic potential of Ma'aljobon, a whey product, in primary hypertension: A double-blind randomized controlled trial.
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- Avicenna Journal of Phytomedicine, 2025, v. 15, n. 1, p. 848, doi. 10.22038/AJP.2024.24921
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- Article
Continuous biohydrogen and biomethane production from whey permeate in a two-stage fermentation process.
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- Environmental Progress & Sustainable Energy, 2014, v. 33, n. 4, p. 1411, doi. 10.1002/ep.11890
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Process Optimization for the Production of Bio-functional Whey Protein Hydrolysates: Adopting Response Surface Methodology.
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- International Journal of Peptide Research & Therapeutics, 2013, v. 19, n. 3, p. 231, doi. 10.1007/s10989-012-9340-x
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- Article
KARBON KAYNAĞI OLARAK PEYNİRALTI SUYU ATIĞI KULLANILARAK RAMNOLİPİT BİYOSÜRFEKTANI ÜRETİMİ.
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- Afyon Kocatepe University Journal of Science, 2008, v. 8, n. 1, p. 53
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Isolation and Identification of Antioxidative Peptide Derived from Milk Protein.
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- Natural Product Research & Development, 2010, v. 22, n. 5, p. 740
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- Article
Biological Characteristics and Health-Maintaining Functions of Whey Protein.
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- Natural Product Research & Development, 2007, v. 19, n. 1, p. 161
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Retention of Lysine in Foods Processed with Microwave and Conventional Heating.
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- International Journal of Food Engineering, 2009, v. 5, n. 3, p. 1, doi. 10.2202/1556-3758.1146
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- Article
Effect of a whey-predominant starter formula containing LCPUFAs and oligosaccharides (FOS/GOS) on gastrointestinal comfort in infants.
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- Asia Pacific Journal of Clinical Nutrition, 2010, v. 19, n. 4, p. 473
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- Article
Rheological properties of spinning solutions for cellulose acetate ultrafiltration membranes.
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- Fibre Chemistry, 2007, v. 39, n. 1, p. 16, doi. 10.1007/s10692-007-0004-0
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- Article
Assessment of technological characteristics and microbiological quality of marinated turkey meat with the use of dairy products and lemon juice.
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- Animal Bioscience, 2021, v. 34, n. 12, p. 2003, doi. 10.5713/ab.21.0120
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- Article
Diammonium Phosphate and Sucrose Enrichment on Fermentation for Anti-bacteria Activity by Lactic Acid Bacteria.
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- International Journal of Pharmaceutical Research (09752366), 2020, v. 12, n. 4, p. 2597, doi. 10.31838/ijpr/2020.12.04.358
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- Article
RESEARCH ON WHEY AROMA PRECURSORS IN THE TECHNOLOGY OF FLAVOURED CULINARY FOAM.
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- Food Science & Technology (2073-8684), 2020, v. 14, n. 1, p. 70, doi. 10.15673/fst.v14i1.1648
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- Article
THE PROSPECTS OF USING MILK WHEY ENRICHED WITH Mg AND Mn IN THE TECHNOLOGY OF BAKERY PRODUCTS.
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- Food Science & Technology (2073-8684), 2017, v. 11, n. 4, p. 55, doi. 10.15673/fst.v11i4.731
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- 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.
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- Applied Sciences (2076-3417), 2023, v. 13, n. 22, p. 12127, doi. 10.3390/app132212127
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- Article
Functional Ice Cream Technology.
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- Academic Food Journal / Akademik GIDA, 2020, v. 18, n. 2, p. 180, doi. 10.24323/akademik-gida.758835
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Isolation and purification of bovine N‐glycans from whey protein concentrate (WPC 70).
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- International Journal of Dairy Technology, 2024, v. 77, n. 4, p. 1215, doi. 10.1111/1471-0307.13134
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Lactobionic acid production by Pseudomonas taetrolens in a fed‐batch bioreactor using acid whey as substrate.
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- International Journal of Dairy Technology, 2022, v. 75, n. 2, p. 361, doi. 10.1111/1471-0307.12841
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Comparison of analytical methods for measuring protein content of whey protein products and investigation of influences on nitrogen conversion factors.
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- International Journal of Dairy Technology, 2020, v. 73, n. 4, p. 790, doi. 10.1111/1471-0307.12709
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Evolution and distribution of phospholipids in cheese and whey during the manufacturing of fresh cheese from cows' milk.
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- International Journal of Dairy Technology, 2018, v. 71, n. 3, p. 820, doi. 10.1111/1471-0307.12499
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Functional and technological aspects of whey powder and whey protein products.
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- International Journal of Dairy Technology, 2018, v. 71, n. 2, p. 454, doi. 10.1111/1471-0307.12436
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- Article
Lactose crystallisation in concentrated whey: the influence of vat type.
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- International Journal of Dairy Technology, 2018, v. 71, n. 2, p. 478, doi. 10.1111/1471-0307.12455
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- Article
Improvement of low fat mozzarella cheese properties using denatured whey protein.
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- International Journal of Dairy Technology, 2011, v. 64, n. 2, p. 207, doi. 10.1111/j.1471-0307.2010.00654.x
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- Article