Now showing items 11-20 of 184
Effect of pH and heat treatment of cheese whey on solubility and emulsifying properties of whey protein concentrate produced by ultrafiltration
(Elsevier Sci LtdOxfordInglaterra, 2005)
Buffalo cheese whey proteins, identification of a 24 kda protein and characterization of their hydrolysates: in vitro gastrointestinal digestion
(Public Library Science, 2015)
Milk whey proteins are well known for their high biological value and versatile functional properties, characteristics that allow its wide use in the food and pharmaceutical industries. In this work, a 24 kDa protein from ...
Study of the removal of chemical oxygen demand of the cheese whey and wastewater from dairy industry using Spirulina platensis
Spirulina platensis is a filamentous cyanobacterium, photosynthetic tissue that can live in soil, marshes, alkaline lakes and freshwater, brackish and marine. Microalgae cultivation is a beneficial process, not only due ...
Development of probiotic dairy beverages: Rheological properties and application of mathematical models in sensory evaluation
(Elsevier Science IncNew YorkEUA, 2013)
Milk Drink Using Whey Butter Cheese (queijo manteiga) and Acerola Juice as a Potential Source of Vitamin C
(SpringerNew YorkEUA, 2009)
Effect of pH and heat treatment of cheese whey on protein retention and ultrafiltration permeate flow rate
(A V A AgrarverlagKemptenAlemanha, 2005)