Use of ultrafiltrated cow's whey for the production of whey cheese with Kefir or probiotics.
Sign Up to like & getrecommendations! Published in 2020 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.10667
Abstract: BACKGROUND In Southern European countries, whey cheeses are normally produced with ovine or caprine whey. Cow's cheese whey can also be used, but whey cheese yield is low (2-3%, w/v) which discourages its use. In… read more here.
Keywords: kefir; whey cheese; production; whey ... See more keywords
Supplementary effect of whey components on the monascin productivity of Monascus sp.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12483
Abstract: BACKGROUND Monascus sp. has been used for fermented foods for centuries. It can synthesize yellow, red and orange pigments as secondary metabolites. Here, we focused on yellow pigment monascin, responsible for anti-inflammation and antidiabetic effects,… read more here.
Keywords: monascin production; monascus; whey; production ... See more keywords
Comparison of the functional properties of RuBisCO protein isolate extracted from sugar beet leaves with commercial whey protein and soy protein isolates.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.9335
Abstract: BACKGROUND RuBisCO was extracted from sugar beet leaves using soft and food-compatible technologies. Proximate composition, solubility, emulsifying, foaming and gelling properties of the protein isolate were determined. All these properties were systematically benchmarked against commercial… read more here.
Keywords: protein; sugar beet; soy protein; whey ... See more keywords
A biorefinery concept for the production of fuel ethanol, probiotic yeast, and whey protein from a by-product of the cheese industry
Sign Up to like & getrecommendations! Published in 2021 at "Applied Microbiology and Biotechnology"
DOI: 10.1007/s00253-021-11278-y
Abstract: Agroindustrial by-products and residues can be transformed into valuable compounds in biorefineries. Here, we present a new concept: production of fuel ethanol, whey protein, and probiotic yeast from cheese whey. An initial screening under industrially… read more here.
Keywords: fuel ethanol; whey permeate; whey protein; ethanol ... See more keywords
Methane Production by Co-Digesting Vinasse and Whey in an AnSBBR: Effect of Mixture Ratio and Feed Strategy
Sign Up to like & getrecommendations! Published in 2018 at "Applied Biochemistry and Biotechnology"
DOI: 10.1007/s12010-018-2802-7
Abstract: The most common approach to deal with vinasse (sugarcane stillage) is fertigation, but this technique compromises soil structure and surrounding water bodies. A possible solution is to transport vinasse to local cheese whey producers and… read more here.
Keywords: digesting vinasse; vinasse; vinasse whey; methane ... See more keywords
Biosynthesis of Lactobionic Acid in Whey-Containing Medium by Microencapsulated and Free Bacteria of Pseudomonas taetrolens
Sign Up to like & getrecommendations! Published in 2021 at "Indian Journal of Microbiology"
DOI: 10.1007/s12088-021-00944-4
Abstract: The aim of this research was to develop a method of its production from whey using bacteria of the species Pseudomonas taetrolens. Analyses of the lactobionic acid production method from whey showed that the following… read more here.
Keywords: lactobionic acid; pseudomonas taetrolens; biosynthesis lactobionic; whey ... See more keywords
Evaluation of concentration process of bovine, goat and buffalo whey proteins by ultrafiltration
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-020-04675-0
Abstract: In this research, the protein concentration, the permeate flux, and the predominant fouling mechanisms were investigated during ultrafiltration of different whey samples. The research was carried out at different values of transmembrane pressure and temperature… read more here.
Keywords: goat buffalo; bovine; whey; concentration ... See more keywords
Supplement-based nutritional strategies to tackle frailty: A multifactorial, double-blind, randomized placebo-controlled trial.
Sign Up to like & getrecommendations! Published in 2021 at "Clinical nutrition"
DOI: 10.1016/j.clnu.2021.06.024
Abstract: BACKGROUND Sarcopenia plays a central role in the development of frailty syndrome. Nutrition and exercise are cornerstone strategies to mitigate the transition to frailty; however, there is a paucity of evidence for which dietary and… read more here.
Keywords: trial; resistance training; resistance; whey ... See more keywords
New generation biofuel from whey: Successive acidogenesis and alcoholic fermentation using immobilized cultures on γ-alumina
Sign Up to like & getrecommendations! Published in 2017 at "Energy Conversion and Management"
DOI: 10.1016/j.enconman.2016.12.050
Abstract: Abstract Cheese whey exploitation in a biorefinery manner is proposed involving anaerobic acidogenesis by a UASB mixed anaerobic culture and alcoholic fermentation by kefir. Both cultures were immobilized on γ-alumina. The produced organic acids (OAs)… read more here.
Keywords: new generation; biofuel; alcoholic fermentation; acidogenesis ... See more keywords
Development and validation of an RP-HPLC DAD method for the simultaneous quantification of minor and major whey proteins.
Sign Up to like & getrecommendations! Published in 2020 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.128176
Abstract: Whey represents a valuable protein source for human nutrition. Whey composition varies with respect to process characteristics during milk processing. For efficient exploitation of this dairy side stream, reliable analytical methods are essential. The aim… read more here.
Keywords: dad method; method; method simultaneous; whey ... See more keywords
Whey protein mouth drying influenced by thermal denaturation
Sign Up to like & getrecommendations! Published in 2017 at "Food Quality and Preference"
DOI: 10.1016/j.foodqual.2016.03.008
Abstract: Whey proteins are becoming an increasingly popular functional food ingredient. There are, however, sensory properties associated with whey protein beverages that may hinder the consumption of quantities sufficient to gain the desired nutritional benefits. One… read more here.
Keywords: thermal denaturation; whey protein; mouth drying; whey ... See more keywords