keyword
MENU ▼
Read by QxMD icon Read
search

"Whey protein"

keyword
https://www.readbyqxmd.com/read/28527808/short-communication-effect-of-whey-protein-addition-and-transglutaminase-treatment-on-the-physical-and-sensory-properties-of-reduced-fat-ice-cream
#1
Erfan Danesh, Mostafa Goudarzi, Hossein Jooyandeh
The effects of whey protein addition and transglutaminase treatment, alone and in combination, on the physical and sensory properties of reduced-fat ice cream were investigated. Adding whey protein with or without enzyme treatment decreased melting rate, overrun, and hardness of the reduced-fat ice cream; however, the enzyme-treated sample had a higher melting rate and overrun and softer texture. Whey protein-fortified samples showed higher melting resistance, but lower overrun and firmer texture compared with the enzyme-treated sample without added whey protein...
May 17, 2017: Journal of Dairy Science
https://www.readbyqxmd.com/read/28524017/effect-of-homogenisation-in-formation-of-thermally-induced-aggregates-in-a-non-and-low-fat-milk-model-system-with-microparticulated-whey-proteins
#2
Isabel Celigueta Torres, Gema Nieto, Tommy Nylander, Adam Cohen Simonsen, Alexander Tolkach, Richard Ipsen
The objective of the research presented in this paper was to investigate how different characteristics of whey protein microparticles (MWP) added to milk as fat replacers influence intermolecular interactions occurring with other milk proteins during homogenisation and heating. These interactions are responsible for the formation of heat-induced aggregates that influence the texture and sensory characteristics of the final product. The formation of heat-induced complexes was studied in non- and low-fat milk model systems, where microparticulated whey protein (MWP) was used as fat replacer...
May 2017: Journal of Dairy Research
https://www.readbyqxmd.com/read/28524014/composition-and-enzymatic-activity-in-bulk-milk-from-dairy-farms-with-conventional-or-robotic-milking-systems
#3
Monika Johansson, Åse Lundh, Ruben de Vries, Kerstin Svennersten Sjaunja
The objective of the studies reported in this research communication was to investigate differences in composition and enzymatic activities in bulk milk samples provided from Swedish dairy farms with different management systems, i.e. automated (AMS) and conventional milking systems (CMS). A bulk milk sample was collected from each of 104 dairy farms, 51 using AMS and 53 using CMS, located in the same geographical region. Sampling took place within two consecutive days during the indoor period (October). Milk samples were analysed for contents of total fat and protein, free fatty acids (FFA), caseins and whey proteins, somatic cell count (SCC), pH, plasmin and plasminogen derived activities, and total proteolysis...
May 2017: Journal of Dairy Research
https://www.readbyqxmd.com/read/28499089/nanoencapsulation-of-aloe-vera-in-synthetic-and-naturally-occurring-polymers-by-electro-hydrodynamic-processing-of-interest-in-food-technology-and-bioactive-packaging
#4
Sergio Torres-Giner, Sabina Wilkanowicz, Beatriz Meléndez-Rodríguez, Jose M Lagaron
This work originally reports on the use of electro-hydrodynamic processing (EHDP) to encapsulate Aloe vera (AV) (Aloe barbadensis Miller) using both synthetic polymers, i.e. polyvinylpyrrolidone (PVP) and polyvinyl alcohol (PVOH), and naturally occurring polymers, i.e. barley starch (BS), whey protein concentrate (WPC) and maltodextrin. The AV leaf juice was used as the water-based solvent for EHDP and the resultant biopolymer solution properties were evaluated to determine their effect on the process. Morphological analysis revealed that, at the optimal processing conditions, synthetic polymers mainly produced fiber-like structures while naturally occurring polymers generated capsules...
May 12, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28498489/application-of-edible-films-containing-oregano-origanum-vulgare-essential-oil-on-queso-blanco-cheese-prepared-with-flaxseed-linum-usitatissimum-oil
#5
Cristhiam Gurdian, Alexander Chouljenko, Kevin Mis Solval, Charles Boeneke, Joan M King, Subramaniam Sathivel
Fortification of queso blanco (QB) with flaxseed oil (FO) containing omega-3 polyunsaturated fatty acids may provide a functional food with health benefits such as improved cell, brain, and retina functionality, and protection against cardiovascular and immune-inflammatory diseases. However, QB experiences a short shelf life because of the early development of yeasts and molds and addition of FO may increase susceptibility to lipid oxidation. Oregano essential oil (OEO) is known for its antimicrobial and antioxidant properties, but due to its intense flavor compounds it may not be suitable for direct incorporation into QB...
May 12, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28492492/the-effect-of-dietary-glycemic-properties-on-markers-of-inflammation-insulin-resistance-and-body-composition-in-postmenopausal-american-women-an-ancillary-study-from-a-multicenter-protein-supplementation-trial
#6
Violeta Stojkovic, Christine A Simpson, Rebecca R Sullivan, Anna Maria Cusano, Jane E Kerstetter, Anne M Kenny, Karl L Insogna, Jessica D Bihuniak
Controversy exists as to whether high glycemic index/glycemic load (GI/GL) diets increase the risk of chronic inflammation, which has been postulated as a pathogenic intermediary between such diets and age-related alterations in body composition and insulin resistance. We conducted an ancillary study to a randomized, double-blind trial comparing the effects of a whey protein supplement (PRO, n = 38) and a maltodextrin supplement (CHO, n = 46) on bone density to evaluate the impact of a calibrated increase in GI/GL on inflammation, insulin resistance, and body composition in a healthy aging population...
May 11, 2017: Nutrients
https://www.readbyqxmd.com/read/28490093/effect-of-heat-ph-ultrasonication-and-ethanol-on-the-denaturation-of-whey-protein-isolate-using-a-newly-developed-approach-in-the-analysis-of-difference-uv-spectra
#7
Athanasios Nikolaidis, Marios Andreadis, Thomas Moschakis
A newly developed method of analysis of difference-UV spectra was successfully implemented in the study of the effect of heat, pH, ultrasonication and ethanol on the denaturation of whey protein isolate. It was found that whey proteins exhibit their highest stability against heat denaturation at pH 3.75. At very low pH values, i.e. 2.5, they exhibited considerable cold denaturation, while after heating at this pH value, the supplementary heat denaturation rate was lower compared to that at neutral pH. The highest heat denaturation rates were observed at pH values higher than neutral...
October 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28485486/in-vitro-digestion-and-fermentation-of-microencapsulated-tributyrin-for-the-delivery-of-butyrate
#8
Joseph D Donovan, Laura Bauer, George C Fahey, Youngsoo Lee
Butyrate possesses negative sensory qualities and is most effectively utilized in the intestine to provide energy to the colonocyte for the maintenance of intestinal health. Butyrate has also shown promise in the treatment of intestinal disorders and diseases such as short bowel syndrome, inflammatory bowel disease, and colon cancer. To modify sensory properties, intestinal release, and butyrate production capabilities, tributyrin (TB) was microencapsulated in whey protein isolate (WPI)-based and gamma-cyclodextrin (GC)-based materials...
May 9, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28480079/prevalence-of-dietary-supplements-use-among-gymnasium-users
#9
Ayman H Jawadi, Abdulmalik M Addar, Abdulaziz S Alazzam, Fahad O Alrabieah, Abdullah S Al Alsheikh, Roaa R Amer, Al Anoud S Aldrees, Maha A Al Turki, Ali K Osman, Motasim Badri
Background. Several studies showed that regular gymnasium users use various dietary supplements without comprehension of their potential risks. Objective. To determine the prevalence and dietary supplement intake and assess the awareness of supplement use among regular gymnasium users in Riyadh, Saudi Arabia. Methods. A descriptive cross-sectional study was conducted among regular gymnasium users in Riyadh, Saudi Arabia, between April 2015 and June 2015. A validated structured questionnaire was used. Results...
2017: Journal of Nutrition and Metabolism
https://www.readbyqxmd.com/read/28472867/effects-of-whey-and-soy-protein-addition-on-bread-rheological-property-of-wheat-flour
#10
Jianmin Zhou, Junfei Liu, Xiaozhi Tang
The development of wheat-based foods that are enriched with proteins is increasingly popular due to consumer demand regarding food nutritional content and quality. This study was performed to compare the effect of whey and soy protein on the rheological properties of wheat dough and bread-making quality in a relatively wide range of protein addition (0-30%). We found that the incorporation of whey protein (WP) decreased dough stability time (MST), minimum torque (MMT), G' and G", but increased dough peak torque (MPT), stickiness, G' and G" in temperature sweep...
May 4, 2017: Journal of Texture Studies
https://www.readbyqxmd.com/read/28472586/development-and-validation-of-a-multiclass-multiresidue-method-for-veterinary-drug-analysis-in-infant-formula-and-related-ingredients-using-uhplc-ms-ms
#11
Hui Zhao, John Zulkoski, Katerina Mastovska
A multiclass, multiresidue method based on ultrahigh-performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS) has been developed and validated for the analysis of around 150 veterinary drugs in infant formula and related dairy ingredients. The included analytes belong to the following veterinary drug classes: anthelmintics, antibiotics (aminoglycoside, amphenicols, β-lactams-penicillins and cephalosporins, lincosamides, macrolides, quinolones, sulfonamides, tetracyclines, and others), antimicrobial growth promoters, antiprotozoals, β-agonists, coccidiostats, dyes, pesticides, and tranquilizers...
May 17, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28469606/development-of-a-synbiotic-beverage-enriched-with-bifidobacteria-strains-and-fortified-with-whey-proteins
#12
Federico Baruzzi, Silvia de Candia, Laura Quintieri, Leonardo Caputo, Francesca De Leo
The objective of this study was to develop a new synbiotic beverage evaluating the ability of some bifidobacteria strains to grow in this beverage which was fortified with whey proteins up to 20 g L(-1), and enriched with 10 g L(-1) of prebiotic inulin or resistant starch. The ability of Bifidobacterium strains to survive for 30 days at 4°C was evaluated in two synbiotic whey protein fortified beverages formulated with 2% of whey proteins and 1% of inulin or resistant starch. Microbial growth was significantly affected by the whey protein amount as well as by the kind of prebiotic fiber...
2017: Frontiers in Microbiology
https://www.readbyqxmd.com/read/28467186/potential-of-cinnamon-oil-emulsions-as-alternative-washing-solutions-of-carrots
#13
Yue Zhang, Huaiqiong Chen, Faith Critzer, P Michael Davidson, Qixin Zhong
The objective of this study was to evaluate the potential of cinnamon oil emulsions as alternative washing solutions to improve the microbial safety of carrots. Whey protein concentrate (WPC), gum arabic (GA), lecithin, and their combinations were used to prepare cinnamon oil emulsions. The emulsions were characterized for their hydrodynamic diameter (Dh) during 7 days of storage and their antimicrobial activity against cocktails of Salmonella enterica , Escherichia coli O157:H7, and Listeria monocytogenes ...
May 3, 2017: Journal of Food Protection
https://www.readbyqxmd.com/read/28460975/zinc-bioavailability-from-whey-enthalpy-entropy-compensation-in-protein-binding
#14
Ning Tang, Leif H Skibsted
Zinc amino acid or peptide complexes improve zinc absorption, however, the thermodynamics behind the interaction between zinc ion and these potential ligands is not well characterized. Therefore, binding of zinc to amino acids, peptides and whey proteins were investigated by isothermal titration calorimetry to provide useful information for improving zinc bioavailability which is lowered by many food components like phytate. Zinc binding to lactoferrin and to bovine serum albumin was found exothermic with ∆H=-100kJ/mol and -30kJ/mol, respectively, in aqueous 0...
November 2016: Food Research International
https://www.readbyqxmd.com/read/28460950/spray-dried-microparticles-of-chia-oil-using-emulsion-stabilized-by-whey-protein-concentrate-and-pectin-by-electrostatic-deposition
#15
C Noello, A G S Carvalho, V M Silva, M D Hubinger
Chia seed oil has a high content of α-linolenic acid (60%) and linoleic acid (20%). Use of this oil in different products is limited due to its liquid state, and the presence of insaturation is a trigger for oxidation. In this context, to facilitate the incorporation of chia oil in food products and increase its protection against oxidation, the aim of this work was to produce chia oil microparticles by spray drying using emulsions stabilized by whey protein concentrate (ζ-potential +13.4 at pH3.8) and pectin (ζ-potential -40...
November 2016: Food Research International
https://www.readbyqxmd.com/read/28458804/nutrition-pharmacological-and-training-strategies-adopted-by-six-bodybuilders-case-report-and-critical-review
#16
Paulo Gentil, Claudio Andre Barbosa de Lira, Antonio Paoli, José Alexandre Barbosa Dos Santos, Roberto Deivide Teixeira da Silva, José Romulo Pereira Junior, Edson Pereira da Silva, Rodrigo Ferro Magosso
The purpose of this study was to report and analyze the practices adopted by bodybuilders in light of scientific evidence and to propose evidence-based alternatives. Six (four male and two female) bodybuilders and their coaches were directly interviewed. According to the reports, the quantity of anabolic steroids used by the men was 500-750 mg/week during the bulking phase and 720-1160 mg during the cutting phase. The values for women were 400 and 740 mg, respectively. The participants also used ephedrine and hydrochlorothiazide during the cutting phase...
February 24, 2017: European Journal of Translational Myology
https://www.readbyqxmd.com/read/28456400/effect-of-denatured-whey-protein-concentrate-and-its-fractions-on-cheese-composition-and-rheological-properties
#17
Véronique Perreault, Nathalie Rémillard, Denise Chabot, Pierre Morin, Yves Pouliot, Michel Britten
The objectives of this study were (1) to assess the effect of a denatured whey protein concentrate (DWPC) and its fractions on cheese yield, composition, and rheological properties, and (2) to separate the direct effect of the DWPC or its fractions on cheese rheological properties from the effect of a concomitant increase in cheese moisture. Semihard cheeses were produced at a laboratory scale, and mechanical properties were characterized by dynamic rheometry. Centrifugation was used to induce a moisture gradient in cheese to separate the direct contribution of the DWPC from the contribution of moisture to cheese mechanical properties...
April 26, 2017: Journal of Dairy Science
https://www.readbyqxmd.com/read/28444689/the-young-s-modulus-fracture-stress-and-fracture-strain-of-gellan-hydrogels-filled-with-whey-protein-microparticles
#18
Cherry Wing Yu Lam, Shinya Ikeda
Texture modifying abilities of whey protein microparticles are expected to be dependent on pH during heat-induced aggregation of whey protein in the microparticulation process. Therefore, whey protein microparticles were prepared at either pH 5.5 or 6.8 and their effects on small and large deformation properties of gellan gels containing whey protein microparticles as fillers were investigated. The majority of whey protein microparticles had diameters around 2 μm. Atomic force microscopy images showed that whey protein microparticles prepared at pH 6...
May 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28443026/short-term-effects-of-lupin-vs-whey-supplementation-on-glucose-and-insulin-responses-to-a-standardized-meal-in-a-randomized-cross-over-trial
#19
Kathrin Schopen, Ann C Ewald, Bernd W Johannes, Wilhelm Bloch, Jörn Rittweger, Petra Frings-Meuthen
Background: Whey protein is known to reduce postprandial glycaemia in people with type 2 diabetes mellitus. Lupin as a vegetable source of protein could be considered as an alternative, as the percentage of vegetarian and vegan consumers is raising. The present study compares the acute glycemic effects of whey and lupin in healthy volunteers following a carbohydrate-rich reference meal. Methods In cross-over design, three standardized meals (reference meal; reference meal + whey; reference meal + lupin) were provided to 12 healthy male and female volunteers, aged between 23 and 33, in a balanced, randomized order...
2017: Frontiers in Physiology
https://www.readbyqxmd.com/read/28437574/dietary-lactalbumin-and-lactoferrin-interact-with-inulin-to-modulate-energy-balance-in-obese-rats
#20
Arashdeep Singh, Rizaldy C Zapata, Adel Pezeshki, Prasanth K Chelikani
OBJECTIVE: To determine whether diets enriched with the whey protein components lactalbumin and lactoferrin interact additively with inulin to improve energy balance by decreasing food intake and body weight (BW). METHODS: In four experiments, diet-induced obese rats were randomized to diets containing either lactalbumin or lactoferrin at low (20% kcal) or high (40% kcal) doses, and inulin at low (7.5% w/w) or high (15% w/w) doses, alone or in combination. Energy intake (EI), energy expenditure (EE), respiratory quotient (RQ), BW, body composition, plasma insulin, and leptin concentrations were measured...
April 24, 2017: Obesity
keyword
keyword
77348
1
2
Fetch more papers »
Fetching more papers... Fetching...
Read by QxMD. Sign in or create an account to discover new knowledge that matter to you.
Remove bar
Read by QxMD icon Read
×

Search Tips

Use Boolean operators: AND/OR

diabetic AND foot
diabetes OR diabetic

Exclude a word using the 'minus' sign

Virchow -triad

Use Parentheses

water AND (cup OR glass)

Add an asterisk (*) at end of a word to include word stems

Neuro* will search for Neurology, Neuroscientist, Neurological, and so on

Use quotes to search for an exact phrase

"primary prevention of cancer"
(heart or cardiac or cardio*) AND arrest -"American Heart Association"