Technology of low allergenic milk with whey proteins hydrolysate

Autor: V. G. Yukalo, K. Ye. Datsyshyn

Publikováno v: Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, Vol 21, Iss 92, Pp 14-18 (2019)

In recent years, there has been a steady increase in the number of various allergic diseases in children and adults. Clinical manifestations of allergic reactions can be observed almost from infancy, which is often associated with nutrition specifici

Externí odkaz: https://doaj.org/article/11442db837d14abc9b7b2b33f2f97ea6

Ion-Trap Mass Spectrometric Analysis of Bisphenol A Interactions With Titanium Dioxide Nanoparticles and Milk Proteins

Autor: Edward P.C. Lai, Hendrik Kersten, Thorsten Benter

Publikováno v: Molecules, Vol 25, Iss 3, p 708 (2020)

Quantitative analysis of endocrine-disrupting molecules such as bisphenol A (BPA) in freshwater to determine their widespread occurrence in environmental resources has been challenged by various adsorption and desorption processes. In this work, ion

Externí odkaz: https://doaj.org/article/77e0ab072c324676b6c6ea36aab6d92d

IMPROVEMENT OF THE METHOD OF COMPARATIVE STUDY OF MILK WHEY PROTEINS ENZYMATIC HYDROLYSIS

Autor: Volodymyr Yukalo, Kateryna Datsyshyn, Liudmyla Storozh

Publikováno v: EUREKA: Life Sciences. 5:52-57

Milk whey proteins are valueble nutritional ingredients with a number of health-beneficial properties. Whey proteins are also a source of bioactive peptides that can be released in the process of proteins enzymatic hydrolysis. In this connection, the

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::31c952cb18addf66ad8e46143237f21a
https://doi.org/10.21303/2504-5695.2019.00993

Efeito do consumo de proteolisado do soro do leite em parametros do estomago e coração de ratos jovens exercitados

Autor: Carvalho, Iara Ribeiro

Publikováno v: Biblioteca Digital de Teses e Dissertações da Universidade Estadual de Campinas (UNICAMP)
Universidade Estadual de Campinas (UNICAMP)
instacron:UNICAMP

Orientador: Jaime Amaya-Farfan Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos Resumo: Estudos recentes sugerem que o consumo das proteínas do soro de leite, quando parcialmente hidrolisadas, result

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4967cad9282a2a4c811dd6d6d7cc85ba
https://doi.org/10.47749/t/unicamp.2008.408253

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