Works matching DE "WHEY products"

Results: 225

Enrichment of Bread with Whey Treated with High Hydrostatic Pressure.

Published in:

Research in Agricultural Sciences, 2025, v. 56, n. 2, p. 102, doi. 10.17097/agricultureatauni.1500607

By:

ÇİÇEK, Semra;
AYDIN, Ferid;
BOZOĞLU, Faruk Tahsin

Publication type:

Article

Indicators of non-enzymatic browning in the evaluation of heat damage of ingredient proteins used in manufactured infant formulas.

Published in:

European Food Research & Technology, 2008, v. 227, n. 1, p. 117, doi. 10.1007/s00217-007-0700-2

By:

José Contreras-Calderón;
Eduardo Guerra-Hernández;
Belén García-Villanova

Publication type:

Article

乳清蛋白肽美拉德反应产物的优化制备及其抗氧化活性.

Published in:

Food Research & Development, 2021, v. 42, n. 18, p. 107, doi. 10.12161/j.issn.1005-6521.2021.18.016

By:

蔡惠钿;
谢妍纯;
张逸

Publication type:

Article

Sensitivity Analysis of the Reaction Engineering Approach to Modeling Spray Drying of Whey Proteins Concentrate.

Published in:

Drying Technology, 2008, v. 26, n. 11, p. 1334, doi. 10.1080/07373930802331019

By:

Patel, KamleshC.;
Chen, XiaoDong

Publication type:

Article

Immunoreactive properties of peptide fractions of cow whey milk proteins after enzymatic hydrolysis.

Published in:

International Journal of Food Science & Technology, 2004, v. 39, n. 8, p. 839, doi. 10.1111/j.1365-2621.2004.00857.x

By:

Wró;blewska, Barbara;
Karama, Magdalena;
Amarowicz, Ryszard;
Szymkiewicz, Agata;
Troszyńska, Agnieszka;
Kubicka, Ewa

Publication type:

Article

Functional properties of biscuits with whey protein concentrate and honey.

Published in:

International Journal of Food Science & Technology, 2004, v. 39, n. 7, p. 745, doi. 10.1111/j.1365-2621.2004.00838.x

By:

Conforti, Paula Andrea;
Lupano, Cecilia Elena

Publication type:

Article

Cheddar whey processing and source: I. Effect on composition and functional properties of whey protein concentrates<sup>1</sup>.

Published in:

International Journal of Food Science & Technology, 2003, v. 38, n. 4, p. 453, doi. 10.1046/j.1365-2621.2003.00704.x

By:

Ji, T.;
Haque, Z. U.

Publication type:

Article

Cheddar whey processing and source: II. Effect on non-fat ice cream and yoghurt[sup 1].

Published in:

International Journal of Food Science & Technology, 2003, v. 38, n. 4, p. 463, doi. 10.1046/j.1365-2621.2003.00705.x

By:

Haque, Z. U.;
Ji, T.

Publication type:

Article

Corrigendum Aspects of whey protein usage in infant nutrition, a brief review. International Journal of Food Science and Technology 1999, 34, 533–542.

Published in:: International Journal of Food Science & Technology, 2000, v. 35, n. 2, p. 255
Publication type:: Article

Some physico-chemical properties of nine commercial or semi-commercial whey protein concentrates, isolates and fractions.

Published in:

International Journal of Food Science & Technology, 1999, v. 34, n. 5/6, p. 587, doi. 10.1046/j.1365-2621.1999.00326.x

By:

Holt, Carl;
McPhail, Deborah;
Nylander, Tommy;
Otte, Jeanette;
Ipsen, Richard H.;
Bauer, Rogert;
Øgendal, Lars;
Olieman, Kees;
Kruif, Kees G.;
Léonil, Joëlle;
Mollé, Daniel;
Henry, Gwénaële;
Maubois, Jean Louis;
Pérez, M. Dolores;
Puyol, Pilar;
Calvo, Miguel;
Bury, Stella M.;
Kontopidis, George;
McNae, Iain;
Sawyer, Lindsay

Publication type:

Article

Rheological properties of commercial whey protein samples from the MADGELAS survey.

Published in:

International Journal of Food Science & Technology, 1999, v. 34, n. 5/6, p. 565, doi. 10.1046/j.1365-2621.1999.00321.x

By:

Puyol, Pilar;
Pérez, M;
Calvo, Miguel

Publication type:

Article

Whey protein aggregation under shear conditions – effects of lactose and heating temperature on aggregate size and structure.

Published in:

International Journal of Food Science & Technology, 1999, v. 34, n. 5/6, p. 523, doi. 10.1046/j.1365-2621.1999.00309.x

By:

Spiegel, Thomas

Publication type:

Article

EXAMINATION OF THE USE OF UF LACTIC ACID WHEY RETENTATE IN SOUR CREAM MAKING.

Published in:

Acta Technica Corviniensis - Bulletin of Engineering, 2016, v. 9, n. 3, p. 37

By:

CSANÁDI, József;
SZÁSZ, Gabriella;
BARA-HERCZEGH, Ottilia

Publication type:

Article

Avaliação sensorial e reológica de uma bebida achocolatada elaborada a partir de extrato hidrossolñvel de soja e soro de queijo.

Published in:

Acta Scientiarum: Technology, 2010, v. 32, n. 4, p. 435, doi. 10.4025/actascitechnol.v32i4.5739

By:

Moreira, Ricardo Wagner Mori;
Madrona, Grasiele Scaramal;
Branco, Ivanise Guilherme;
Bergamasco, Rosângela;
Pereira, Nehemias Curvelo

Publication type:

Article

SOYA-WHEY BASED WEANING FOODS.

Published in:

Quarterly Research Journal of Plant & Animal Sciences / Bhartiya Krishi Anusandhan Patrika, 2009, v. 24, n. 2, p. 31

By:

Minhas, Sonia;
Sood, Sangita;
Dhaliwal, Y. S.;
Sood, Archna;
Anand, Shaliza;
Prabha, Arun

Publication type:

Article

Fermented whey-based product improves the quality of life of males with moderate lower urinary tract symptoms: A randomized double-blind study.

Published in:

PLoS ONE, 2018, v. 13, n. 2, p. 1, doi. 10.1371/journal.pone.0191640

By:

Ausmees, Kristo;
Ehrlich-Peets, Kersti;
Vallas, Mirjam;
Veskioja, Andre;
Rammul, Kadi;
Rehema, Aune;
Zilmer, Mihkel;
Songisepp, Epp;
Kullisaar, Tiiu

Publication type:

Article

PRODUCCIÓN DE ÁCIDO LACTICO DE LACTOSUERO SUPLEMENTADO UTILIZANDO Lactobacillus casei.

Published in:

Biotecnología en el Sector Agropecuario y Agroindustrial, 2013, v. 11, n. 1, p. 136

By:

GARCÍA M., CARLOS;
ARRÁZOLA P., GUILLERMO;
VILLALBA C., MARCELA

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

Sources, properties and suitability of new thermostable enzymes in food processing.

Published in:

2006

By:

Synowiecki, Józef;
Grzybowska, Beata;
Zdziebło, Anna;
Synowiecki, Józef;
Zdziebło, Anna

Publication type:

journal article

Mechanical comparison of milk and whey protein isolate fouling deposits using indentation testings.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2020, v. 122, p. 145, doi. 10.1016/j.fbp.2020.03.007

By:

Liu, Jintian;
Wiese, Hanna;
Auqustin, Wolfqanq;
Scholl, Stephan;
Böl, Markus

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

乳清蛋白多孔态结构表征及其加工特性的改善.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 10, p. 124, doi. 10.16429/j.1009-7848.2024.10.012

By:

佟岳;
张甜甜;
李晶晶;
高增丽;
母智深;
刘培玲

Publication type:

Article

Diversity in growth and protein degradation by dairy relevant lactic acid bacteria species in reconstituted whey.

Published in:

Journal of Dairy Research, 2012, v. 79, n. 2, p. 201, doi. 10.1017/S0022029912000040

By:

Pescuma, Micaela;
Hébert, Elvira M.;
Bru, Elena;
de Valdez, Graciela Font;
Mozzi, Fernanda

Publication type:

Article

Immunomodulatory properties of the milk whey products obtained by enzymatic and microbial hydrolysis.

Published in:

International Journal of Food Science & Technology, 2010, v. 45, n. 5, p. 1061, doi. 10.1111/j.1365-2621.2010.02239.x

By:

Shang-Min Huang;
Kun-Nan Chen;
Yen-Po Chen;
Wei-Sheng Hong;
Ming-Ju Chen

Publication type:

Article

Study of organic acids, volatile fraction and caseins of a new Halloumi-type cheese during ripening in whey brine.

Published in:

International Journal of Food Science & Technology, 2009, v. 44, n. 2, p. 297, doi. 10.1111/j.1365-2621.2007.01706.x

By:

Stelios, Kaminarides;
Paraskevi, Stamou;
Theophilos, Massouras;
Aikaterini, Georgala

Publication type:

Article

Use of macroporous adsorption resin for simultaneous desalting and debittering of whey protein hydrolysates.

Published in:

International Journal of Food Science & Technology, 2007, v. 42, n. 10, p. 1228, doi. 10.1111/j.1365-2621.2006.01461.x

By:

Cheison, Seronei C.;
Wang, Zhang;
Xu, Shi-Ying

Publication type:

Article

Influence of protein level and starch type on an extrusion-expanded whey product.

Published in:

International Journal of Food Science & Technology, 2007, v. 42, n. 8, p. 953, doi. 10.1111/j.1365-2621.2006.01316.x

By:

Allen, Karin E.;
Carpenter, Charles E.;
Walsh, Marie K.

Publication type:

Article

Conversion of Whey into Value-Added Products through Fermentation and Membrane Fractionation.

Published in:

Water (20734441), 2021, v. 13, n. 12, p. 1623, doi. 10.3390/w13121623

By:

Caballero, Alejandro;
Caballero, Pablo;
León, Federico;
Rodríguez-Morgado, Bruno;
Martín, Luis;
Parrado, Juan;
Vaswani, Jenifer;
Ramos-Martín, Alejandro

Publication type:

Article

IMPROVEMENT OF PRODUCTION PERFORMANCE OF FUNCTIONAL FERMENTED WHEY-BASED BEVERAGE.

Published in:

Chemical Industry & Chemical Engineering Quarterly, 2014, v. 20, n. 1, p. 1, doi. 10.2298/CICEQ120715096B

By:

BULATOVIĆ, MAJA L. J.;
RAKIN, MARICA B.;
MOJOVIĆ, LJILJANA V.;
NIKOLIĆ, SVETLANA B.;
SEKULIC, MAJA S. VUKAŠINOVIC;
VUKOVIC, ALEKSANDRA P. ÐUKIC

Publication type:

Article

BIOLOGICAL TREATMENT OF WHEY IN AN UASFF BIOREACTOR FOLLOWING A THREE-STAGE RBC.

Published in:

Chemical Industry & Chemical Engineering Quarterly, 2010, v. 16, n. 2, p. 175, doi. 10.2298/CICEQ100315025E

By:

Ebrahimi, Atiye;
Najafpour, Ghasem D.;
Mohammadi, Maedeh;
Hashemiyeh, Babak

Publication type:

Article

UTILIZATION OF SALT WHEY FROM EGYPTIAN RAS (CEPHALOTYRE) CHEESE IN MICROBIAL MILK CLOTTING ENZYMES PRODUCTION.

Published in:

Acta Scientiarum Polonorum. Technologia Alimentaria, 2013, v. 12, n. 1, p. 9

By:

El-Tanboly, El-Sayed;
El-Hofi, Mahmoud;
Youssef, Youssef Bahr;
El-Desoki, Wahed;
Ismail, Azza

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

Alkaline protease from Bacillus sp. isolated from coffee bean grown on cheese whey.

Published in:

World Journal of Microbiology & Biotechnology, 2008, v. 24, n. 10, p. 2027

By:

Danielle Vilela;
Marialice Silvestre;
Rosane Schwan

Publication type:

Article

Infant formula feeding practices in a prospective population based study.

Published in:

BMC Pediatrics, 2016, v. 16, p. 1, doi. 10.1186/s12887-016-0754-z

By:

Smith, Hazel Ann;
Hourihane, Jonathan O'B;
Kenny, Louise C.;
Kiely, Mairead;
Leahy-Warren, Patricia;
Murray, Deirdre M.

Publication type:

Article

CONSUMER PERCEPTION OF WHEY AND SOY PROTEIN IN MEAL REPLACEMENT PRODUCTS.

Published in:

Journal of Sensory Studies, 2008, v. 23, n. 3, p. 320, doi. 10.1111/j.1745-459X.2008.00158.x

By:

CHILDS, JESSICA L.;
THOMPSON, JACOB L.;
LILLARD, JOHN S.;
BERRY, TRISTAN K.;
DRAKE, MARYANNE

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

DEVELOPMENT OF FERMENTED BEVERAGES BASED ON ACID WHEY.

Published in:

Folia Pomeranae Universitatis Technologiae Stetinensis Agricultura Alimentaria Piscaria et Zootechnica, 2017, v. 338, n. 44, p. 191, doi. 10.21005/AAPZ2017.44.4.20

By:

SKRYPLONEK, Katarzyna;
JASIŃSKA, Małgorzata

Publication type:

Article

Diammonium Phosphate and Sucrose Enrichment on Fermentation for Anti-bacteria Activity by Lactic Acid Bacteria.

Published in:

International Journal of Pharmaceutical Research (09752366), 2020, v. 12, n. 4, p. 2597, doi. 10.31838/ijpr/2020.12.04.358

By:

YUDIANTO, DAVID;
NAINGGOLAN, ELLYAS ALGA;
WIDYAHAPSARI, DHINA APRILIA NURANI;
SAYEKTI, ANDITA;
KUSNADI, JONI

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

Dairy By-Products: A Review on the Valorization of Whey and Second Cheese Whey.

Published in:

Foods, 2021, v. 10, n. 5, p. 1067, doi. 10.3390/foods10051067

By:

Pires, Arona Figueroa;
Marnotes, Natalí Garcia;
Rubio, Olga Díaz;
Garcia, Angel Cobos;
Pereira, Carlos Dias;
Deeth, Hilton

Publication type:

Article

Influence of Age and Individual Differences on Mouthfeel Perception of Whey Protein-Fortified Products: A Review.

Published in:

Foods, 2021, v. 10, n. 2, p. 433, doi. 10.3390/foods10020433

By:

Norton, Victoria;
Lignou, Stella;
Methven, Lisa;
Laguna, Laura

Publication type:

Article

Influence of tribomechanical micronization on the physical and functional properties of whey proteins.

Published in:

International Journal of Dairy Technology, 2005, v. 58, n. 4, p. 225, doi. 10.1111/j.1471-0307.2005.00221.x

By:

HERCEG, Z.;
LELAS, V.;
KREŠIĆ, G.

Publication type:

Article

Cottage cheese whey as an ingredient of cottage cheese dressing mixes.

Published in:

International Journal of Dairy Technology, 2003, v. 56, n. 1, p. 17, doi. 10.1046/j.1471-0307.2003.00064.x

By:

Monsoor, M A;
Farooq, K;
Haque, Z U

Publication type:

Article

Composition and nutritional value of commercial dried whey products from feta cheese manufacture.

Published in:

International Journal of Dairy Technology, 2001, v. 54, n. 4, p. 141, doi. 10.1046/j.1364-727X.2001.00026.x

By:

Boumba, V A;
Voutsinas, L P;
Philippopoulos, C D

Publication type:

Article

Current trends in whey processing and utilization in Greece.

Published in:

International Journal of Dairy Technology, 2001, v. 54, n. 1, p. 14, doi. 10.1046/j.1471-0307.2001.00007.x

By:

Philippopoulos, Charalabos D;
Papadakis, Marios T

Publication type:

Article