Papers mentioning whey or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
We developed a pH-controlled batch fermentation process with separately immobilized cells of the protective coculture of Lactobacillus paracasei subsp. paracasei SM20 and Propionib... Read full abstract on PubMed →
strain, resulting in exopolysaccharides secretion (25.6 g/L), along with dry biomass (37.9 g/L) and lipid (4.6 g/L) production. Read full abstract on PubMed →
This study focused on the characterization of emulsions and microparticles encapsulating Chavir essential oil (EO) by application of modified whey protein concentrate-maltodextrin... Read full abstract on PubMed →
(forms of free (EO) and Pickering emulsion (NEO)) to improve the shelf life of beef. In this study, various microbiological, chemical, and sensory analyses were performed. The resu... Read full abstract on PubMed →
Protein-rich energy bars are known as an excellent nutritional supplement for athletes that help to build and repair connective tissues. The study is, therefore, aimed at developin... Read full abstract on PubMed →
Food protein-flavor binding influences flavor release and perception. The complexity of the binding phenomenon lies in the flavor and protein properties. Thus, molecular interactio... Read full abstract on PubMed →
Advanced glycation end-products (AGEs) are produced in the final stage of the Maillard reaction. AGEs formation may be inhibited by natural hydrolysates derived from plant or anima... Read full abstract on PubMed →
was performed using conventional synthetic media and, also, grape pomace extract (GPE) and cheese whey permeate (CWP) under static and shaking conditions. Under shaking conditions,... Read full abstract on PubMed →
< 0.05) the cellular antioxidant activity. Furthermore, the same fraction of the ovine/caprine mixed SW increased, through the NF-κB pathway, the expression of SOD1 and CAT, genes... Read full abstract on PubMed →
The current food system suffers from the inefficient use of resources, including the generation of side streams of low economic value that still contain nutritional components. One... Read full abstract on PubMed →
P4M422. The results are important for the innovative sustainable production of carotenoid-rich matrices for different purposes (nutrition, health promotion, color) and industries (... Read full abstract on PubMed →
positively impacted protein hydrolysis and bioactive peptide release during GID. Read full abstract on PubMed →
The current environmental challenge is pushing food systems towards more sustainable models of production that require reorganizing of processes by re-using side products still con... Read full abstract on PubMed →
during cold storage, compared to the control. Therefore, these films could be used in the food industry to coat different foodstuffs to obtain functional products. Read full abstract on PubMed →
into the composite films. The antioxidative and antibacterial properties of films were significantly enhanced by incorporating WPEO. According to results, the developed biocomposit... Read full abstract on PubMed →
Edible coatings are important for horticulture crops preservation and reducing food waste. Application of edible coatings followed by low-temperature storage prolongs the storabili... Read full abstract on PubMed →
Research background: Cheese whey and whey permeate are dairy industry by-products usually sent to effluent treatment or incorrectly disposed in the environment, generating costs fo... Read full abstract on PubMed →
OBJECTIVE: The objective of this study was to evaluate the antimicrobial effects of fermented Maillard reaction products made by milk proteins (FMRPs) on Clostridium perfringens (C... Read full abstract on PubMed →
, lactic acid production was absent, leaving pH at 6.84 ± 0.13. This has caused weakening of the protein network, resulting in high whey separation and lower water-holding capacity... Read full abstract on PubMed →
removal efficiency reached 21.4 ± 0.6% and 17.6 ± 1.0%, respectively. Read full abstract on PubMed →
All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.
Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.