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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 ...
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 ...
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 ...
Characterisation of soluble aggregates from commercial whey protein concentrate suspensions: Effect of protein concentration, pH, and heat treatment conditions
(Wiley Blackwell Publishing, Inc, 2020-05)
Soluble aggregates obtained from heat-treated suspensions of commercial whey protein concentrate with 74.4% w/w protein were characterised. The effect of protein concentration (7 and 8% w/w), pH (7.0, 7.5 and 8.0), and ...
Whey protein concentrate gels with honey and wheat flour
(Elsevier Science, 2005-06)
Structural and functional properties of whey protein concentrate gels with different honey and wheat flour contents, prepared at pHs 3.75, 4.2 and 7.0, were analysed. Gel structure was observed by scanning electron microscopy. ...
Syneresis and sensory acceptability of desserts based on whey proteins concentrates
(Science and Education Publishing, 2016-07)
Synereis and sensory acceptability of dairy desserts based on whey proteins concentrate were investigated. Samples were prepared with whey protein concentrate, modified corn starch, cocoa and sucrose or sucralose. For ...
Viscoelastic properties of whey protein concentrate gels with honey and flour at different pH
(Wiley Blackwell Publishing, Inc, 2009-06)
Viscoelasticity of heat induced gels from whey protein concentrate, with different contents of honey and wheat flour, and prepared at pH 3.75, 4.2 and 7.0, was studied by using dynamic rheological assays. The elastic modulus ...
Use of computational fluid dynamics in the manufacture process of whey protein products
(Nova Science Publishers, 2014)
Whey proteins are well known for combining high nutritional value with specific functional properties. In general, they are commercialized as concentrates and isolates that can be different in their functional properties ...
Interfacial and Foaming Characteristics of Milk Whey Protein and Polysaccharide Mixed Systems
(John Wiley & Sons Inc, 2010)