Zobrazeno 1 - 10
of 1 891
pro vyhledávání: '"WHEY PROTEIN CONCENTRATE"'
Publikováno v:
مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 20, Iss 1, Pp 19-34 (2024)
IntroductionDoogh is a fermented dairy product that is produced by blending yogurt with water and some salt. This fermented beverage is widely consumed as a refreshing drink in Iran and other Middle East countries. Doogh is a source of calcium needed
Externí odkaz:
https://doaj.org/article/fa3cc17256424719a1196c8f15908efc
Publikováno v:
مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 20, Iss 4, Pp 417-431 (2024)
IntroductionEdible films and coatings are suitable for fresh, semi-processed foods, and also for processed fruits and vegetables because they can increase their shelf life, protect them from the activity of microorganisms, and ultimately improve thei
Externí odkaz:
https://doaj.org/article/b5bc1076b60b4f8fb873a284b1dafe69
Publikováno v:
Foods, Vol 13, Iss 20, p 3280 (2024)
This study explores the impact on the stability of drying and the encapsulation of a camu camu extract (CCX) using the non-thermal, high-throughput electrospraying assisted by pressurized gas (EAPG) technique. The dried and encapsulated products by t
Externí odkaz:
https://doaj.org/article/a6a166c9ade34541877c3972aef5b915
Publikováno v:
Fermentation, Vol 10, Iss 10, p 495 (2024)
This research unveiled new insights on the impact of incorporating whey proteins into kefir produced using three different methods. This aims to improve its quality and health benefits, primarily as a result of optimal proliferation of probiotic bact
Externí odkaz:
https://doaj.org/article/1eccaeb7bb5b4fb7b79a759ea64e2b31
Publikováno v:
Journal of Functional Foods, Vol 114, Iss , Pp 106059- (2024)
Glycated proteins are effective materials for improving the environmental stability and bioavailability of biologically active chemicals. The whey protein concentrate (WPC)-xylose (D) conjugates produced by the Maillard process were used to load and
Externí odkaz:
https://doaj.org/article/631552b2b8894b07bf3f3a57abc7fe7a
Autor:
Teguh Santoso, Thao M. Ho, Geerththana Vinothsankar, Kirsi Jouppila, Tony Chen, Adrian Owens, Masoumeh Pourseyed Lazarjani, Mustafa M. Farouk, Michelle L. Colgrave, Don Otter, Rothman Kam, Thao T. Le
Publikováno v:
Foods, Vol 13, Iss 13, p 2090 (2024)
Plant-based protein is considered a sustainable protein source and has increased in demand recently. However, products containing plant-based proteins require further modification to achieve the desired functionalities akin to those present in animal
Externí odkaz:
https://doaj.org/article/6ea3f0357952498b9ca78b58d41f678f
Autor:
Igor A. Gurskiy, Antonina A. Tvorogova
Publikováno v:
Техника и технология пищевых производств, Vol 53, Iss 1, Pp 1-12 (2023)
Whipped desserts made of fermented milk are very popular. They also make it possible to expand the range of functional products. The consumer properties of defrosted desserts depend on the air phase. This research featured the impact of different for
Externí odkaz:
https://doaj.org/article/e4bed9dc8b5e44fa9b522d69cea3a5fc
Autor:
Esmeralda Mosquera-Vivas, Alfredo Ayala-Aponte, Liliana Serna-Cock, Cristian Torres-León, Diego F. Tirado
Publikováno v:
Foods, Vol 13, Iss 6, p 823 (2024)
The selection of appropriate probiotic strains is vital for their successful inclusion in foods. These strains must withstand processing to reach consumers with ≥106 CFU/g, ensuring effective probiotic function. Achieving this in commercial product
Externí odkaz:
https://doaj.org/article/dc32ea073e564836b75a661849ded2e8
Autor:
Emin Mercan
Publikováno v:
Applied Sciences, Vol 14, Iss 5, p 2176 (2024)
This study aimed to determine the effects of the ozone treatment of film-forming solutions (FFSs) containing whey protein concentrate (WPC) and gelatine on biopolymer films’ physical, mechanical, and thermal properties. Film samples were produced f
Externí odkaz:
https://doaj.org/article/855e6f4446f44c83bf0809ffe24e203e
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 11, Iss 4, Pp 335-350 (2023)
In this study, the effects of different amounts of carboxymethyl cellulose (CMC) (0 to 0.2%), cress seed gum (CSG) (0 to 0.2%), whey protein concentrate (WPC) (2 to 8%), and whipping time (WT) (2 to 8 min) on the physical and rheological properties o
Externí odkaz:
https://doaj.org/article/12866a220cf742bdbf34017cb8d23002