Cheese whey (CW) is a voluminous effluent generatin environmental and economic impact in milk producing countries. Proteins from CW are useful for biotechnological applications. Available procedures to purify CW are complex ...

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 ...

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 ...

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 ...

Direct protein purification from raw materials by chromatographic media represents an enormous challenge, especially when particulate solids and high charge solute are present. In this sense, protein purification from ...

The high nutritional value of whey makes it an interesting substrate for the development of fermented foods. The aim of this work was to evaluate the growth and proteolytic activity of sixty-four strains of lactic acid ...

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 ...