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Discs for "Empanadas" with Whey Protein Concentrate
(Medwell Publishing, 2003-12)
The "empanadas", particularly meat "empanadas", are a traditional meal in Argentina. Discs for "empanadas" are home-made or industrially prepared and sold refrigerated. In this study the effect of the addition of low ...
Physicochemical properties of caprine and commercial bovine whey protein concentrate
(Springer, 2019-06)
Whey protein from caprine milk, a by-product of cheese manufacturing, was recovered by ultrafiltration technology and dried by lyophilization. A caprine whey protein concentrate (WPCc) with 64.60% of protein content was ...
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)
Recovery of caprine whey protein and its application in a food protein formulation
(Elsevier Science, 2015-09)
This study investigated the recovery of proteins from whey caprine cheese which is mostly discarded as waste. A membrane process including microfiltration and tangential ultrafiltration was used to purify and concentrate ...
Controlled hydrolysis of cheese whey proteins using trypsin and alpha-chymotrypsin
(Humana Press Inc, 2001-03-01)
This study examined the production of protein hydrolysates with controlled composition from cheese whey proteins. Cheese whey was characterized and several hydrolysis experiments were made using whey proteins and purified ...
Controlled hydrolysis of cheese whey proteins using trypsin and alpha-chymotrypsin
(Humana Press Inc, 2001-03-01)
This study examined the production of protein hydrolysates with controlled composition from cheese whey proteins. Cheese whey was characterized and several hydrolysis experiments were made using whey proteins and purified ...
Whey protein concentrate gels with different sucrose content: Instrumental texture measurements and sensory perception
(Elsevier, 2013-01)
Correlations between instrumental texture, sensory texture and sweetness perception were studied in whey protein concentrate (WPC) gels at different pH (4 and 7), sucrose (0e40%, w/w) and whey protein (10e20% w/w) content. ...
Synergistic interactions of locust bean gum with whey proteins: Effect on physicochemical and microstructural properties of whey protein-based films
(2016-03-01)
Locust bean gum synergistic interactions with whey proteins are widely described in terms of functional properties. The aim of this work is to assess how these interactions affect whey protein-based film properties. Blended ...
Properties of gels from whey protein concentrate and honey at different pHs
(Elsevier Science, 2003-01)
Structural and functional properties of heat-induced gels from whey protein concentrate (WPC)-honey prepared at pHs 3.75, 4.2 and 7.0 were analyzed. Gel structure was observed by scanning electron microscopy, and the ...