Heat stability of whey protein ingredients based on state diagrams
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DOI: 10.1016/j.idairyj.2018.12.006
Abstract: Abstract A state diagram approach was used to compare heat stability among whey protein ingredients. Solutions were thermal processed and solubility, turbidity, and colloidal structure (sol, precipitate, or gel) were plotted against the variables of… read more here.
Keywords: protein ingredients; heat stability; state diagrams; state ... See more keywords
High protein ingredients of microalgal origin: Obtainment and functional properties
Sign Up to like & getrecommendations! Published in 2018 at "Innovative Food Science and Emerging Technologies"
DOI: 10.1016/j.ifset.2018.02.015
Abstract: Abstract Protein concentrates and isolates were developed from the microalga Spirulina sp. LEB 18 biomass and characterized by functional aspects for food application. Proteins were solubilized at pH 11 and precipitated at pH 4.2 (protein isoelectric point… read more here.
Keywords: protein; extraction; protein ingredients; spirulina leb ... See more keywords
Production of pulse protein ingredients and their application in plant-based milk alternatives
Sign Up to like & getrecommendations! Published in 2021 at "Trends in Food Science and Technology"
DOI: 10.1016/j.tifs.2021.01.090
Abstract: Abstract Background Plant-based milk alternatives are surging in popularity, although many examples have poor nutritional value compared to cow's milk. At the same time, protein concentrates and isolates from pea and other pulses are increasingly… read more here.
Keywords: protein ingredients; plant based; milk; based milk ... See more keywords
Developing Value-Added Protein Ingredients from Wastes and Byproducts of Pulses: Challenges and Opportunities
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DOI: 10.1021/acsomega.2c00414
Abstract: Wastes and byproducts of pulse processing carry a potential for utilization as raw materials for extraction of protein ingredients. This work is an overview of the extraction and fractionation techniques used for obtaining protein ingredients… read more here.
Keywords: protein ingredients; pulse processing; byproducts pulses; extraction ... See more keywords
PSIV-7 Selections of Lactobacillus and fermentation conditions for fermenting food ingredients to improve digestibility of senior dogs
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Animal Science"
DOI: 10.1093/jas/skz258.454
Abstract: This study was conducted to develop a highly digestible fermented foods for senior dogs through fermentation of protein ingredients. A total of 9 strains of starter culture (Lactobacillus acidophilus, L. fermentum, L. alimentarius, L. brevis,… read more here.
Keywords: nh3 conc; senior dogs; meal; fermentation ... See more keywords
Safety Assessment of Silk Protein Ingredients as Used in Cosmetics
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DOI: 10.1177/1091581820966953
Abstract: The Expert Panel for Cosmetic Ingredient Safety (Panel) reviewed the safety of Hydrolyzed Silk and 9 other silk protein ingredients, which function primarily as skin and hair conditioning agents and bulking agents in cosmetic products.… read more here.
Keywords: safety assessment; safety; protein ingredients; silk ... See more keywords
Invited review: The effects of processing parameters on the flavor of whey protein ingredients.
Sign Up to like & getrecommendations! Published in 2018 at "Journal of dairy science"
DOI: 10.3168/jds.2018-14571
Abstract: Whey protein ingredients are used in a wide variety of products and are added primarily for nutritional benefits or functionality, not for flavor. However, the processes used to further refine fluid whey produce and encourage… read more here.
Keywords: invited review; protein ingredients; whey protein; review effects ... See more keywords
Invited review: Shelf-stable dairy protein beverages-Scientific and technological aspects.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of dairy science"
DOI: 10.3168/jds.2022-22208
Abstract: Consumer focus on health and wellness is driving the growth in high-protein dairy beverages. The review discusses shelf-stable ready-to-drink beverages that are primarily dominated by sports nutrition and the "better for you" beverage categories. Both… read more here.
Keywords: protein ingredients; dairy; dairy protein; shelf stable ... See more keywords
Quality Assessment of the Protein Ingredients Recovered by Ultrasound-Assisted Extraction from the Press Cakes of Coconut and Almond Beverage Preparation
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DOI: 10.3390/foods11223693
Abstract: The manufacture of vegetal beverages has the drawback of producing large amounts of press cakes that are generally used as feed components. This work had the objective of valorizing the press cakes deriving from almond… read more here.
Keywords: protein ingredients; press; extraction; ultrasound assisted ... See more keywords
Foaming and Physicochemical Properties of Commercial Protein Ingredients Used for Infant Formula Formulation
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DOI: 10.3390/foods11223710
Abstract: Protein, as one of the main ingredients for infant formula, may be closely related to the undesirable foam formed during the reconstitution of infant formula. Demineralized whey powder (D70 and D90), whey protein concentrate (WPC),… read more here.
Keywords: protein ingredients; used infant; formula formulation; infant formula ... See more keywords
Screening of Acrylamide Content in Commercial Plant-Based Protein Ingredients from Different Technologies
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DOI: 10.3390/foods12061331
Abstract: The demand of plant-based protein ingredients (PBPIs) in the food sector has strongly increased over recent years. These ingredients are produced under a wide range of technological processes that impact their final characteristics. This work… read more here.
Keywords: different technologies; protein ingredients; acrylamide content; plant based ... See more keywords