Zobrazeno 1 - 10
of 477
pro vyhledávání: '"whey powder"'
Autor:
Weikang Sun, Shuo Wang, Xiaoxu Tan, Leilei Guo, Wei Liu, Wenjia Tian, Hui Zhang, Tianyi Jiang, Wensi Meng, Yidong Liu, Zhaoqi Kang, Chuanjuan Lü, Chao Gao, Ping Xu, Cuiqing Ma
Publikováno v:
Microbial Cell Factories, Vol 23, Iss 1, Pp 1-11 (2024)
Abstract Background Whey, which has high biochemical oxygen demand and chemical oxygen demand, is mass-produced as a major by-product of the dairying industry. Microbial fermentation using whey as the carbon source may convert this potential pollutan
Externí odkaz:
https://doaj.org/article/8d34463849ca4547aa28c83d83ef1671
Autor:
Yuchen Li, Svitlana Miros, Hans-Georg Eckhardt, Alfonso Blanco, Shane Mulcahy, Brijesh Kumar Tiwari, Ronald Halim
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-15 (2024)
Abstract This study investigated the first-ever reported use of freshwater Nannochloropsis for the bioremediation of dairy processing side streams and co-generation of valuable products, such as β-galactosidase enzyme. In this study, N. limnetica wa
Externí odkaz:
https://doaj.org/article/80b73f363a3445d4bcafe16dbd5a5031
Publikováno v:
International Journal of Recycling of Organic Waste in Agriculture, Vol 3, Iss 2 (2024)
Background Making powder from whey is one of the most challenging parts of whey processing. The present study investigates the performance of a spray dryer for the preparation of whey powder. Its main objective is to categorize unknown samples using
Externí odkaz:
https://doaj.org/article/d50c9fef3b214e42ae1771672565fe5e
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 10, Iss 12, Pp 2619-2623 (2022)
The aim of this study was to reveal the effect of whey powder (WP) supplementation on chemical composition, silage fermentation, in vivo digestibility and net energy lactation (NEL) value of high dry matter (DM) alfalfa silage (Haylage). Alfalfa trea
Externí odkaz:
https://doaj.org/article/b4322616e7974f40a97cec09de081edc
Autor:
Vivian dos Santos Pinheiro, Mônica Volino Gonçalves de Souza, Gustavo Vieira de Oliveira, Maria Lúcia Guerra Monteiro, Adriano Aquino, Carlos Adam Conte-Junior, Thiago Silveira Alvares
Publikováno v:
Ciência Rural, Vol 54, Iss 1 (2023)
ABSTRACT: The cheese after processing, generates whey, which is a residue that has potential benefit to human health. However, there are still few studies that seek to evaluate the composition and potential benefits of goat milk whey, even though it
Externí odkaz:
https://doaj.org/article/96887dc1cffc48738994c7ec66b9f78f
Akademický článek
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Publikováno v:
Journal of Dairy Science, Vol 105, Iss 6, Pp 4749-4759 (2022)
ABSTRACT: As one of the main ingredients in some milk powders, whey powder is sometimes added to pure goat milk products, which can cause health risks, economic fraud, and unfair competition of food industries. This study is the first to explore qual
Externí odkaz:
https://doaj.org/article/a7f36c11256f4d799a967941062942f8
Autor:
Jonathan Mádson dos Santos Almeida, Leonardo Augusto Fonseca Pascoal, Jorge Luiz Santos de Almeida, Ricardo Romão Guerra, José Humberto Vilar da Silva, David Rwbystanne Pereira da Silva, Manoel Rosa Silva Neto, Terezinha Domiciano Dantas Martins
Publikováno v:
Animal Bioscience, Vol 34, Iss 12, Pp 1963-1973 (2021)
Objective The present study aimed to evaluate the influence of including L-glutamine along with glutamic acid as a supplement in weaned piglets’ diets with and without whey powder. Methods Two assays were carried out. A total of 40 piglets ([Landra
Externí odkaz:
https://doaj.org/article/c4a2cb53ec11449db836763e90af7b19
Akademický článek
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Akademický článek
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