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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)
Impact of hydroxypropylmethylcellulose on whey protein concentrate spread film at the air-water interface: Structural and surface dilatational characteristics
(Elsevier Science, 2015-01)
The static (film structure and elasticity) and dynamic features (surface dilatational properties) of whey protein concentrate (WPC) spread films at the air-water interface, as influenced by three commercial hidroxypropyl ...
Physicochemical and microstructural properties of whey protein isolate-based films with addition of pectin
(2018-06-01)
The interest in edible packaging films as a possible substitute for petrochemical-based films has been growing over the last years. Blends of proteins and polysaccharides can be an alternative to enhance edible film ...
Gelation of mixed systems whey protein concentrate-gluten in acidic conditions
(Elsevier Science, 2000-10)
Gels of whey protein concentrate (WPC)-gluten were prepared by heating WPC-gluten dispersions (10% whey protein/0-5-10% gluten protein, w/w; pH 3.75 or 4.2). Gels were characterized through solubility assays in different ...
Stability of concentrated emulsions measured by optical and rheological methods: Effect of processing conditions-I. Whey protein concentrate
(Elsevier, 2008-07)
The effect of processing conditions (Ultra Turrax (UT) and valve homogeniser (VH)) and protein concentration (0.37-2.93% w/w) on stability of 50% o/w emulsions prepared with commercial WPC were investigated by optical and ...
Controlled hydrolysis of cheese whey proteins using trypsin and alpha-chymotrypsin
(Humana Press Inc, 2014)
Viscoelastic behaviour of heat-treated whey protein concentrate suspensions
(Elsevier, 2009-12)
The viscoelastic behaviour of heat-treated whey protein concentrate (WPC) suspensions was studied. Suspensions with total protein (TP) content of 5% and 9% w/v prepared from a commercial WPC with 38% w/w protein were treated ...