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搜索结果: 1-15 共查到工学 whey相关记录82条 . 查询时间(0.065 秒)
This study evaluated the effect of acid whey and freeze-dried cranberries on the physicochemical characteristics, lipid oxidation and fatty acid composition of nitrite-free fermented sausage made from...
Corn snacks containing 0, 3, 5, and 10% of nanofiltered whey powder, obtained from the raw material of 12 and 14% moisture contents were analysed. Colour, texture, sensory properties, protein, availab...
The objective of this study was preparing a synbiotic fermented dairy beverage using ricotta cheese whey, prebiotic and probiotics aiming to reduce the amount of whey incorporated into the dairy waste...
The growth of Saccharomyces cerevisiae (baker’s yeast) and kefir was studied in substrates containing pomegranate juice, molasses, and cheese whey, at various conditions such as fermentation temperatu...
The effect of whey powder, whey protein concentrate, caseinomacropeptide, and malt addition into milk on the growth and acid production of lactobacilli (Lactobacillus casei Lafti L-26, Lactobacillus...
The inhibition was studied of enzymatic browning occurring in apple juice by whey protein isolates as compared to ascorbic acid and l-cysteine.
Studies describing the ethanol bio-production from ricotta cheese whey still are few and this limits the development of an industrial bioprocess. The aim of this study was to compare the ethanol produ...
The use of protein hydrolysates for the development of new food products requires their prior characterization including the determination of the degree of hydrolysis (DH) and the distribution of pept...
Beverages can be a refreshing way for consumers to get an increasing range of health-promoting ingredients. The main objective of this investigation was utilizing whey in production of functional beve...
The microstructure and stability of aerated whey protein gels were determined. Foamed whey protein gels were obtained using a novel method applying a simultaneous gelation and aeration process. Whey p...
One of the possibilities to enhance nutritional benefits of processed cheese is the incorporation of whey proteins. However, it is necessary to characterise the effect of their addition on its texture...
In this study, nanoemulsions containing omega-3 oil from Echium plantagineum seed and stabilized by Whey Protein Isolate (WPI) were prepared using ultrasonic emulsification technique. The ultrasonic p...
Four pure yeast isolates from feta cheese whey beverage were phenotypically characterised and D1/D2 domain of 26S rRNA and Internal Transcribed Spacer (ITS) region were sequenced. These isolates...

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