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Effect of freezing on the viscoelastic behaviour of whey protein concentrate suspensions
(Elsevier, 2010-11)
The effect of freezing on viscoelastic behaviour of whey protein concentrate (WPC) suspensions was studied. Suspensions with total protein content of 5% and 9% w/v were prepared from a commercial WPC (unheated suspensions). ...
Transport of amino acids from milk whey by Caco-2 cell monolayer after hydrolytic action of gastrointestinal enzymes
(Elsevier B.V., 2014-09-01)
The bioavailability of amino adds from milk whey protein hydrolysates was evaluated using diffusion of the substances through semi-permeable membranes (dialyzability) and transport by Caco-2 cell cultures. The hydrolysates ...
Moisture adsorption by milk whey protein films
(Blackwell Publishing LtdOxfordInglaterra, 2002)
Formation And Ph-stability Of Whey Protein Fibrils In The Presence Of Lecithin
(ELSEVIER SCI LTDOXFORD, 2016)
Formation And Ph-stability Of Whey Protein Fibrils In The Presence Of Lecithin
(Elsevier Sci LTDOxford, 2016)
Protective effect of bovine milk whey protein concentrate on the ulcerative lesions caused by subcutaneous administration of indomethacin
(Mary Ann Liebert IncLarchmontEUA, 2004)
Novel Functional whey-based drinks with great potential to the dairy industry
(Faculty Food Technology Biotechnology, 2015-07)
This work focuses on the production of liquid whey protein concentrates by ultrafi ltration followed by thermal denaturation and homogenization of the ultrafi ltrated concentrate, as well as on the production of ultrafi ...
Development of probiotic dairy beverages: Rheological properties and application of mathematical models in sensory evaluation
(Elsevier Science IncNew YorkEUA, 2013)
Whey fermentation by thermophilic lactic acid bacteria: Evolution of carbohydrates and protein content
(Academic Press Ltd - Elsevier Science Ltd, 2008-05)
Whey, a by-product of the cheese industry usually disposed as waste, is a source of biological and functional valuable proteins. The aim of this work was to evaluate the potentiality of three lactic acid bacteria strains ...
Evaluation of concentrated milk whey as a supplement for SF9 Spodoptera frugiperda cells in culture
(Univ Catolica De ValparaisoValparaisoChile, 2006)