Buscar
Mostrando ítems 21-30 de 301
The use of cheese whey for probiotic yogurt production
(Arquivo Brasileiro Medicina Veterinaria ZootecniaMinas GeraisBrasil, 2011)
Optimal fermentation conditions for maximizing the ethanol production by Kluyveromyces fragilis from cheese whey powder
(PERGAMON-ELSEVIER SCIENCE LTD, 2011)
Cheese whey powder (CWP) is an attractive raw material for ethanol production since it is a dried and concentrated form of CW and contains lactose in addition to nitrogen, phosphate and other essential nutrients. In the ...
Least-squares support vector machines and near infrared spectroscopy for quantification of common adulterants in powdered milk
(Elsevier Science BvAmsterdamHolanda, 2006)
Electrophoretic analisys to detect and quantify additional whey in milk and dairy beverages
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2000-09)
Polyacrylamide gel electrophoresis, SDS-PAGE system, was adjusted to detect the presence of additional whey in dairy beverages distributed in a Brazilian Government School Meals Program. Aqueous solutions of samples in 8 ...
Whey proteins-folic acid complexes: Formation, isolation and bioavailability in a Lactobacillus casei model
(Elsevier, 2020-10)
The objective of this work was to explore the complexation of a whey protein (β-lactoglobulin, β-lg) and a whey protein isolate (WPI) with folic acid (FA) at pH 3.0. Complexes were formed through non-covalent interactions, ...
Análise de consistência de iogurte: correlação entre medida sensorial e instrumental
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 1997-08-01)
O efeito das variáveis independentes: soro desmineralizado em pó (0,0; 1,5 e 3,0 %), cultura láctica (1,0; 2,0 e 3,0 %) e temperatura de tratamento da mistura (85; 90 e 95°C) foi estudado nas respostas consistência sensorial ...
Análise de consistência de iogurte: correlação entre medida sensorial e instrumental
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 1997-08-01)
O efeito das variáveis independentes: soro desmineralizado em pó (0,0; 1,5 e 3,0 %), cultura láctica (1,0; 2,0 e 3,0 %) e temperatura de tratamento da mistura (85; 90 e 95°C) foi estudado nas respostas consistência sensorial ...
Performance of a Graesser contactor in the continuous extraction of whey proteins: Mixing, mass transfer and efficiency
(Kluwer Academic PublDordrechtHolanda, 1995)
Separation using electophoresis of the caseinomacropeptide (PAGE-SDS) liberated by chymosin over k-casein. Effect of the proteolysis caused by psychrotrophic bacteriasSEPARACION POR ELECTROFORESIS (PAGE-SDS) DEL CASEINOMACROPÉPTIDO LIBERADO POR QUIMOSINA SOBRE LA k-CASEINA. EFECTO DE PROTEOLISIS POR BACTERIAS PSICRÓTROFAS
(Facultad de Ciencias Agrarias. Universidad Austral de Chile, 1998)