Whey Powder
Mostrando 1-12 de 13 artigos, teses e dissertações.
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1. Liquid whey protein concentrates as primary raw material for acid dairy gels
Abstract The replacement of dehydrated products such as whey protein concentrates and isolates (WPC and WPI) by liquid whey protein concentrates (LWPC) obtained by ultrafiltration can be an excellent alternative for the production of innovative dairy products. Thus, the aim of this work is to study the gelation properties of LWPC as raw material for acid-ind
Food Sci. Technol. Publicado em: 2020-06
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2. Liquid whey protein concentrates as primary raw material for acid dairy gels
Abstract The replacement of dehydrated products such as whey protein concentrates and isolates (WPC and WPI) by liquid whey protein concentrates (LWPC) obtained by ultrafiltration can be an excellent alternative for the production of innovative dairy products. Thus, the aim of this work is to study the gelation properties of LWPC as raw material for acid-ind
Food Sci. Technol. Publicado em: 25/11/2019
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3. Powdered beverage mix with acerola pulp, whey and maltodextrin
RESUMO A mistura de polpa de acerola com soro lácteo, subproduto da indústria de laticínios, conduziu a base deste trabalho, cujo objetivo foi desenvolver uma bebida composta em pó de polpa de acerola, soro lácteo e maltodextrina (dextrose equivalente 20). Para determinação das proporções da mistura foi utilizado um delineamento de misturas de tipo
Rev. Ciênc. Agron.. Publicado em: 04/11/2019
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4. Characteristics of freeze-dried nanoencapsulated fish oil with whey protein concentrate and gum arabic as wall materials
Abstract Fish oil has many health effects, but due to its strong odor and rapid spoilage, its use in food formulations is limited. For these reasons, nanoencapsulation of fish oil can be important. The purpose of this study was to investigate the influence of whey protein concentrate (WPC) and gum arabic as wall materials on the characteristics of nanoencap
Food Sci. Technol. Publicado em: 11/04/2019
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5. Application of Factorial Design for Optimization of the Synthesis of Lactulose Obtained from Whey Permeate
There is a great interest in developing suitable alternatives for the utilization of whey, a by-product from cheese production that contains high concentration of lactose. These alternatives allow the transformation of whey into several products, reducing its environmental impact and providing gains to the dairy industry through the development of new produc
J. Braz. Chem. Soc.. Publicado em: 2017-12
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6. Effects of Acidified Yeast and Whey Powder on Performance, Organ Weights, Intestinal Microflora, and Gut Morphology of Male Broilers
ABSTRACT In the present study, we investigated the effects of acidified dried whey and acidified yeast product and their combination on broiler growth characteristics, intestinal microflora and gut morphology. Seven hundred and fifty day-old Ross 308 male broilers were fed one of 10 dietary treatments with 5 replicates in a randomized design. A corn-soybean
Rev. Bras. Cienc. Avic.. Publicado em: 2017-06
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7. An original method for producing acetaldehyde and diacetyl by yeast fermentation
Abstract In this study a natural culture medium that mimics the synthetic yeast peptone glucose medium used for yeast fermentations was designed to screen and select yeasts capable of producing high levels of diacetyl and acetaldehyde. The presence of whey powder and sodium citrate in the medium along with manganese and magnesium sulfate enhanced both biomas
Braz. J. Microbiol.. Publicado em: 2016-12
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8. Use of whey powder and skim milk powder for the production of fermented cream
Abstract This study is about the production of fermented cream samples having 18% fat by addition of starter cultures. In order to partialy increase non-fat solid content of fermented cream samples, skim milk powder and demineralized whey powder in two different rates (50% and 70%) were used. Samples were analyzed for changes in their biochemical and physico
Food Sci. Technol. Publicado em: 29/08/2016
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9. Enriquecimento nutricional de pão de forma com soro de leite em pó e carbonato de cálcio / Nutritional enrichment of bread with whey powder and calcium carbonate
O cálcio é um nutriente essencial necessário em diversas funções biológicas. Sua deficiência pode contribuir para o surgimento de várias doenças crônicas. Neste trabalho, o objetivo foi obter uma nova formulação de pão de forma enriquecido com soro de leite em pó e carbonato de cálcio, cuja concentração permita classificar o produto como ali
Publicado em: 2010
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10. Ensilagem e fenaÃÃo do bagaÃo de cana-de-aÃÃcar proveniente da produÃÃo de cachaÃa / Ensiling and hay-making of sugar-cane bagasse coming from rum production.
Use of sugar cane bagasse and cane tip generated in stills enables to the producer the integration of rum production with ruminant breeding. The adequate storage of bagasse can contribute towards the maintenance of its unaltered characteristics for long periods. With the objective of evaluating sugar cane bagasse (BC) coming from still rum production submitt
Publicado em: 2006
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11. Desenvolvimento de um produto dietetico funcional para idosos. / Development of a functional dietetic product for the elderly.
The main objective of the present investigation was the development of a functional dietetic product for undernourished elderly. First step was the chemical, physical and nutritional characterization of protein component, a mixture of whey protein isolate (WPI) and a bovine collagen hydrolysate (HCB) both materials containing around 92% protein and showing h
Publicado em: 2006
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12. Efeito da adição de concentrado proteico de soro e leite em po desnatado na fabricação de iogurte firme
The increase in the levei of milk solids used in the manufacturing of yogurt is a common practice and it seeks to improve the firmness and to reduce product syneresis. The objective of this study was to compare the fermentation characteristics during the process of production of the yogurt, the texture profile, the susceptibility to syneresis and post-acidif
Publicado em: 2001