Works matching DE "WHEY processing"

Results: 27

Neutral Salt Effects on Stability of Whey Protein Isolate Foams.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 588, doi. 10.1111/j.1365-2621.1991.tb05333.x

By:

PHILLIPS, L.G.;
YANG, S. T.;
KINSELLA, J. E.

Publication type:

Article

Effect of hydraulic retention time, temperature, and organic load on a horizontal subsurface flow constructed wetland treating cheese whey wastewater.

Published in:

Journal of Chemical Technology & Biotechnology, 2016, v. 91, n. 3, p. 726, doi. 10.1002/jctb.4637

By:

Sultana, Mar‐Yam;
Mourti, Christina;
Tatoulis, Triantafyllos;
Akratos, Christos S;
Tekerlekopoulou, Athanasia G;
Vayenas, Dimitrios V

Publication type:

Article

Flavored Whey Drinks: Preparation and Evaluation of Selected Parameters.

Published in:

Scientific Papers: Animal Science & Biotechnologies / Lucrari Stiintifice: Zootehnie si Biotehnologii, 2016, v. 49, n. 2, p. 195

By:

Bobková, Alica;
Fikselová, Martina;
Tóth, Tomáš;
Bobko, Marek

Publication type:

Article

COD REMOVAL OF WHEY WITH MIXED YEAST CULTURE AND IMPROVEMENT OF BIOMASS YIELD.

Published in:

Petroleum & Coal, 2013, v. 55, n. 2, p. 93

By:

Ghata, Adnan J.;
Sadek, Shareef;
Abod, Randa

Publication type:

Article

PROCESSING TECHNOLOGY AND THE INDUSTRIAL APPLICATION OF WHEY.

Published in:

Folia Pomeranae Universitatis Technologiae Stetinensis Agricultura Alimentaria Piscaria et Zootechnica, 2017, v. 336, n. 43, p. 145, doi. 10.21005/AAPZ2017.43.3.16

By:

SKRYPLONEK, Katarzyna;
JASIŃSKA, Małgorzata

Publication type:

Article

Fractionation of Glycomacropeptide from Whey Using Positively Charged Ultrafiltration Membranes.

Published in:

Foods, 2018, v. 7, n. 10, p. 166, doi. 10.3390/foods7100166

By:

Arunkumar, Abhiram;
Etzel, Mark R.

Publication type:

Article

Kefir grains as a starter for whey fermentation at different temperatures: chemical and microbiological characterisation.

Published in:

Journal of Dairy Research, 2012, v. 79, n. 3, p. 262, doi. 10.1017/S0022029912000179

By:

Londero, Alejandra;
Hamet, María F.;
De Antoni, Graciela L.;
Garrote, Graciela L.;
Abraham, Analía G.

Publication type:

Article

Uptake of iron by Kluyveromyces marxianus DSM 5422 cultivated in a whey‐based medium.

Published in:

Engineering in Life Sciences, 2018, v. 18, n. 7, p. 459, doi. 10.1002/elsc.201700195

By:

Löser, Christian;
Haas, Christiane;
Liu, Wanqiong;
Grahl, Sebastian;
Bley, Thomas

Publication type:

Article

An efficient process for obtaining prebiotic oligosaccharides derived from lactulose using isomerized and purified whey permeate.

Published in:

Journal of the Science of Food & Agriculture, 2017, v. 97, n. 15, p. 5074, doi. 10.1002/jsfa.8384

By:

Sabater, Carlos;
Olano, Agustín;
Prodanov, Marin;
Montilla, Antonia;
Corzo, Nieves

Publication type:

Article

SURFACE ADHESION FERMENTATION FOR LIPASE PRODUCTION BY MUCOR GRISEOCYANUS.

Published in:

Micologia Aplicada International, 2014, v. 26, n. 1, p. 9

By:

CRUZ-ALDACO, K.;
AGUILAR, C. N.;
ILYINA, A.;
RODRÍGUEZ-HERRERA, R.;
MARTÍNEZ-HERNÁNDEZ, J. L.

Publication type:

Article

Membrane treatment of wastewater obtained after the whey processing.

Published in:

Journal of Water Chemistry & Technology, 2014, v. 36, n. 6, p. 309, doi. 10.3103/S1063455X14060095

By:

Zmievskii, Yu.;
Kirichuk, I.;
Mironchuk, V.

Publication type:

Article

Evaluation of butter produced from whey and milk fat in terms of some quality criteria and fatty acid compositions.

Published in:

Revista Cientifica de la Facultade de Veterinaria, 2024, v. 34, n. 1, p. 1, doi. 10.52973/rcfcv-e34293

By:

Aydemir, Mehmet Emin;
Altun, Serap Kılıç

Publication type:

Article

Justification of sedimentation stability of milk whey after electric spark processing.

Published in:

Ukrainian Journal of Food Science, 2016, v. 4, n. 1, p. 24

By:

Kochubei-Lytvynenko, Oksana;
Chernyushok, Olga;
Ryndiuk, Dmytro;
Shutiuk, Kateryna

Publication type:

Article

Amplicon Sequencing of the slpH Locus Permits Culture-Independent Strain Typing of Lactobacillus helveticus in Dairy Products.

Published in:

Frontiers in Microbiology, 2017, p. 1, doi. 10.3389/fmicb.2017.01380

By:

Moser, Aline;
Wüthrich, Daniel;
Bruggmann, Rémy;
Eugster-Meier, Elisabeth;
Meile, Leo;
Irmler, Stefan

Publication type:

Article

ASSAYING OF THE FILTRATION PARAMETERS OF WHEY BY DIFFERENT FILTRATION SYSTEMS.

Published in:

Acta Technica Corviniensis - Bulletin of Engineering, 2014, v. 7, n. 4, p. 127

By:

SZÉLPÁL, Szilárd;
KOHÁNY, Zsuzsanna;
FOGARASSY, Eszter;
CSANÁDI, József;
VATAI, Gyula;
HODÚR, Cecília

Publication type:

Article

NON-ALCOHOLIC, NATURALLY-CARBONATED BEVERAGE FROM DAUCUS CAROTA USING SACCHAROMYCES CEREVISAE ISOLATE.

Published in:

Carpathian Journal of Food Science & Technology, 2015, v. 7, n. 2, p. 63

By:

Arora, Sanju;
Chilana, Heena;
Khajuria, Robinka;
Kaur, Loveleen

Publication type:

Article

Use of Whey and Whey Preparations in the Food Industry - a Review.

Published in:

Polish Journal of Food & Nutrition Sciences, 2016, v. 66, n. 3, p. 157, doi. 10.1515/pjfns-2015-0052

By:

Królczyk, Jolanta B.;
Dawidziuk, Tomasz;
Janiszewska-Turak, Emilia;
Sołowiej, Bartosz

Publication type:

Article

Preconcentration of yoghurt base by ultrafiltration for reduction in acid whey generation during Greek yoghurt manufacturing.

Published in:

International Journal of Dairy Technology, 2018, v. 71, n. 1, p. 71, doi. 10.1111/1471-0307.12393

By:

Uduwerella, Gangani;
Chandrapala, Jayani;
Vasiljevic, Todor

Publication type:

Article

Trends in utilization of agro-industrial byproducts for production of bacteriocins and their biopreservative applications.

Published in:

Critical Reviews in Biotechnology, 2016, v. 36, n. 2, p. 204, doi. 10.3109/07388551.2014.947916

By:

Bali, Vandana;
Panesar, Parmjit S.;
Bera, Manab B.

Publication type:

Article

Production of benzyl carbonyl (rose aroma) from whey and its effect on pollutant load removal.

Published in:

Environment, Development & Sustainability, 2019, v. 21, n. 2, p. 609, doi. 10.1007/s10668-017-0048-0

By:

Conde Báez, L.;
Castro Rosas, J.;
Villagómez Ibarra, J. R.;
Palma Quiroz, I.;
Páez Lerma, J. B.;
Gómez Aldapa, C. A.

Publication type:

Article

Whey Proteins: A potential ingredient for food industry- A review.

Published in:

Asian Journal of Dairy & Food Research, 2018, v. 37, n. 4, p. 283, doi. 10.18805/ajdfr.DR-1389

By:

Kumar, Ranganathan;
Chauhan, Sulaxana Kumari;
Shinde, Gokul;
Subramanian, Vijayalakshmi;
Nadanasabapathi, Shanmugam

Publication type:

Article

Storage Stability and Chemical Constituents of Cultured Buttermilk Prepared by Incorporation of Paneer Whey.

Published in:

Journal of Pure & Applied Microbiology, 2016, v. 10, n. 4, p. 3221, doi. 10.22207/JPAM.10.4.100

By:

Parekh, Sonali L.;
Balakrishnan, Smitha;
Jain, Amitkumar;
Aparnathi, K. D.

Publication type:

Article

Getting value from the waste: recombinant production of a sweet protein by Lactococcus lactis grown on cheese whey.

Published in:

Microbial Cell Factories, 2018, v. 17, n. 1, p. N.PAG, doi. 10.1186/s12934-018-0974-z

By:

Boumaiza, Mohamed;
Colarusso, Andrea;
Parrilli, Ermenegilda;
Garcia-Fruitós, Elena;
Casillo, Angela;
Arís, Anna;
Corsaro, Maria Michela;
Picone, Delia;
Leone, Serena;
Tutino, Maria Luisa

Publication type:

Article

Lactoperoxidase purification from whey by using dye affinity chromatography.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2017, v. 103, p. 58, doi. 10.1016/j.fbp.2017.02.011

By:

Urtasun, Nicolás;
Fernanda Baieli, María;
Hirsch, Daniela Belén;
Martínez-Ceron, María Camila;
Cascone, Osvaldo;
Javier Wolman, Federico

Publication type:

Article

A mathematical model based parametric sensitivity analysis of an evaporative crystallizer for lactose monohydrate.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2016, v. 97, p. 1, doi. 10.1016/j.fbp.2015.09.009

By:

Agrawal, Shailesh;
Paterson, Tony;
Jones, Jim;
McLeod, Jeremy;
Bronlund, John

Publication type:

Article

THE ECO-EFFICIENCY OF THE DAIRY CHEESE CHAIN: AN ITALIAN CASE STUDY.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2018, v. 30, n. 2, p. 362

By:

FORLEO, M. B.;
PALMIERI, N.;
SALIMEI, E.

Publication type:

Article

THE SUITABILITY OF DIFFERENT PROBIOTIC STRAINS FOR THE PRODUCTION OF FRUIT-WHEY BEVERAGES.

Published in:

Acta Scientiarum Polonorum. Technologia Alimentaria, 2017, v. 16, n. 4, p. 421, doi. 10.17306/J.AFS.2017.0515

By:

Sady, Marek;
Najgebauer-Lejko, Dorota;
Domagała, Jacek

Publication type:

Article