搜索结果: 1-15 共查到“食品加工技术 whey”相关记录52条 . 查询时间(0.084 秒)
Effect of acid whey and freeze-dried cranberries on lipid oxidation and fatty acid composition of nitrite-/nitrate-free fermented sausage made from deer meat
Fermented Sausage Freeze-dried Cranberries Lipid Oxidation Fatty Acid Profile
2017/3/7
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...
Saccharomyces cerevisiae and kefir production using waste pomegranate juice, molasses, and whey
baker’s yeast lactic acid bacteria cheese whey growth agricultural wastes fruit
2015/5/18
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...
Influence of Whey, Whey Component and Malt on the Growth and Acids Production of Lactobacilli in Milk
Lactobacillus caseinomacropeptide whey protein
2014/11/28
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...
Dual Effects of Whey Protein Isolates on the Inhibition of Enzymatic Browning and Clarification of Apple Juice
apple polyphenoloxidase(PPO) whey proteins browning
2014/11/28
The inhibition was studied of enzymatic browning occurring in apple juice by whey protein isolates as compared to
ascorbic acid and l-cysteine.
Utilization Whey in Production of Functional Healthy Beverage “Whey-mango Beverages”
Healthy Beverage Utilization
2016/6/2
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...
Effect of modified whey proteins on texture and sensory quality of processed cheese
cheesemaking flavour rheology TPA whey protein hydrolysate
2014/2/24
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...
Preparation of non-alcoholic naturally carbonated beverage using yeast isolate from whey beverage
feta cheese D1/D2 26S rRNA Clavispora lusitaniae fermentation fruit
2014/2/25
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...
Changes in Flow Behavior of Whey Protein Based Adible Coating Solutions with Concentration
whey protein isolate flow behavior edible coating
2009/10/13
The flow behavior of an edible coating solution prepared from whey protein isolate (WPI) and glycerol (G) as plasticizer was studied using a HAAKE rheometer. The parameters used were concentration (15...
Characterisation of Whey Proteins–Pectin Interaction in Relation to Emulsifying Properties of Whey Proteins
whey proteins pectins dynamic light scattering &xi -potential emulsion
2014/3/10
The aim of this work was to characterise influence of whey proteins–pectin interaction on emulsification properties of whey. As the first, structural characteristics of pectin-protein complexes were e...
Screening of Stabilizers for Peanut Milk Based Set Yoghurt by Assessment of Whey Separation, Gel Firmness and Sensory Quality of the Yoghurt
Gel Firmness Sensory Quality
2008/11/26
Seven stabilizers were assessed for their suitability and compatibility to peanut milk based set yoghurt. For the sake of screening, the concentration of the stabilizers added was fixed at 0.2% (w/v)....
The Market Potential of Whey Protein Concentrate as a Functional Ingredient in Surimi Seafoods
whey protein concentrate surimi least cost formulations
2008/7/8
Whey protein concentrates containing 33 or 72% protein were evaluated as functional ingredients to improve the textural properties of surimi seafoods made from Pacific whiting. The development of leas...
Screening of Stabilizers for Peanut Milk Based Set Yoghurt by Assessment of Whey Separation, Gel Firmness and Sensory Quality of the Yoghurt
Peanut Milk Whey Separation
2016/5/31
Seven stabilizers were assessed for their suitability and compatibility to peanut milk based set yoghurt. For the sake of screening, the concentration of the stabilizers added was fixed at 0.2% (w/v)....
Plasmin Levels in Fresh Milk Whey and Commercial Whey Protein Products
whey protein concentrate Pseudomonas fluorescens plasmin system
2008/4/1
Growth of psychrotrophic bacteria in nonfat dry milk at refrigeration temperatures was shown previously in our laboratory to cause a shift in plasmin (a native milk protease) from the casein to the wh...
Effect of Administration of Fermented Milk Containing Whey Protein Concentrate to Rats and Healthy Men on Serum Lipids and Blood Pressure
cholesterol blood pressure fermented milk whey protein concentrate
2008/4/1
The effect of fermented milk supplemented with whey protein concentrate on the serum lipid level of rats was investigated. The serum total cholesterol level for the group fed fermented milk with both ...
A freeze-dried whey powder was produced by microfiltration of Cheddar cheese whey. A 0.2-µm ceramic membrane in a stainless steel housing unit was used to concentrate components >400 kDa present...