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https://www.readbyqxmd.com/read/28624082/the-influence-of-carrier-material-on-some-physical-and-structural-properties-of-carrot-juice-microcapsules
#1
Emilia Janiszewska-Turak, Nicolò Dellarosa, Urszula Tylewicz, Luca Laghi, Santina Romani, Marco Dalla Rosa, Dorota Witrowa-Rajchert
This study investigates the effect of carrier type on the physical and structural properties of microcapsules of pure carrot juice. Low-crystallised maltodextrin (MD), gum arabic (GA), mixtures of MD and GA (1:1; 2:1; 3:1) and whey protein isolate (WPI) were used as carriers. Microencapsulation was carried out in a spray-drier at inlet air temperature of 160°C. Powders were investigated for dry matter, water activity, diameter, carotene content and hygroscopicity. In addition, differential scanning calorimetry (DSC) and time domain nuclear magnetic resonance (TD-NMR) were applied to analyse microcapsules glass transition temperature (Tg)...
December 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28623565/the-novel-oleaginous-bacterium-sphingomonas-sp-egy1-dsm-29616-a-value-added-platform-for-renewable-biodiesel
#2
Nehad N Amer, Yasser Elbahloul, Amira M Embaby, Ahmed Hussein
Oleaginous microorganisms are regarded as efficient, renewable cell factories for lipid biosynthesis, a biodiesel precursor, to overwhelm the cosmopolitan energy crisis with affordable investment capital costs. Present research highlights production and characterization of lipids by a newly isolated oleaginous bacterium, Sphingomonas sp. EGY1 DSM 29616 through an eco-friendly approach. Only sweet whey [42.1% (v/v)] in tap water was efficiently used as a growth medium and lipid production medium to encourage cell growth and trigger lipid accumulation simultaneously...
July 2017: World Journal of Microbiology & Biotechnology
https://www.readbyqxmd.com/read/28603087/cysteine-rich-whey-protein-isolate-immunocal%C3%A2-ameliorates-deficits-in-the-gfap-hmox1-mouse-model-of-schizophrenia
#3
Wei Song, Ayda Tavitian, Marisa Cressatti, Carmela Galindez, Adrienne Liberman, Hyman M Schipper
Schizophrenia is a neuropsychiatric disorder that features neural oxidative stress and glutathione (GSH) deficits. Oxidative stress is augmented in brain tissue of GFAP.HMOX1 transgenic mice which exhibit schizophrenia-relevant characteristics. The whey protein isolate, Immunocal® serves as a GSH precursor upon oral administration. In this study, we treated GFAP.HMOX1 transgenic mice daily with either Immunocal (33mg/ml drinking water) or equivalent concentrations of casein (control) between the ages of 5 and 6...
June 8, 2017: Free Radical Biology & Medicine
https://www.readbyqxmd.com/read/28598497/descriptive-and-temporal-saltiness-perception-properties-of-model-solid-lipoproteic-colloid-foods-implications-for-sodium-reduction
#4
Wan-Yuan Kuo, Youngsoo Lee
Solid lipoproteic colloid (SLC) foods that consist of an oil-in-water emulsion of lipid and protein such as cheese and sausage contribute a significant amount of sodium to modern diets. This study aimed to correlate the overall saltiness perception to the texture and temporal saltiness perception of SLCs to understand saltiness perception during oral processing. Model SLCs with varying levels of protein and fat were prepared via pressure homogenization of whey protein isolate, anhydrous milk fat, and NaCl, followed by heat-induced gelation...
June 9, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28595482/development-of-edible-films-obtained-from-submicron-emulsions-based-on-whey-protein-concentrate-oil-beeswax-and-brea-gum
#5
Juan Pablo Cecchini, María J Spotti, Andrea M Piagentini, Viviana G Milt, Carlos R Carrara
Edible films with whey protein concentrate (WPC) with a lipid component, sunflower oil (O) or beeswax (W), to enhance barrier to water vapor were obtained. Brea gum was used as emulsifier and also as matrix component. In order to achieve emulsion with small and homogeneous droplet size, an ultrasonicator equipment was used after obtaining a pre-emulsion using a blender. The films were made by casting. Effects of lipid fraction on droplet size, zeta potential, mechanical properties, water vapor permeability (WVP), solubility, and optical properties were determined...
June 2017: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/28578067/in-vitro-uptake-and-immune-functionality-of-digested-rosemary-extract-delivered-through-food-grade-vehicles
#6
E Arranz, A Guri, T Fornari, J A Mendiola, G Reglero, M Corredig
The digestion, absorption, uptake and bioavailability of a rosemary supercritical fluid extract encapsulated in oil in water emulsion were studied. Two emulsions with opposite surface charge were prepared, containing 7% canola oil, and either 2% lactoferrin or whey protein isolate. When absorption and uptake of carnosic acid and carnosol were followed on Caco-2 cell monolayers, there were no differences with protein type. However, when co-cultures of HT-29 MTX were employed, the presence of mucus caused a higher retention of carnosic acid in the apical layer for lactoferrin emulsions...
July 2017: Food Research International
https://www.readbyqxmd.com/read/28559621/physico-chemical-microstructural-and-rheological-properties-of-camel-milk-yogurt-as-enhanced-by-microbial-transglutaminase
#7
Nagwa H I Abou-Soliman, Sally S Sakr, Sameh Awad
Camel milk produces watery texture when it is processed to yogurt. Despite the extensive studies on microbial transglutaminase (MTGase) in dairy research, the effect of this enzyme on the properties of yogurt made from camel milk has not been studied. This study aims to investigate the impact of MTGase with and without bovine skimmed milk powder (SMP), whey protein concentrate (WPC),or β-lactoglobulin (β-lg) on physico-chemical, rheological, microstructural, and sensory properties of camel-milk yogurt during 15 days of storage period...
May 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28530566/in-situ-quantification-of-%C3%AE-carotene-partitioning-in-oil-in-water-emulsions-by-confocal-raman-microscopy
#8
W A Fahmi Wan Mohamad, Roman Buckow, MaryAnn Augustin, Don McNaughton
Confocal Raman microscopy (CRM) was able to quantify the β-carotene concentration in oil droplets and determine the partitioning characteristics of β-carotene within the emulsion system in situ. The results were validated by a conventional method involving solvent extraction of β-carotene separately from the total emulsion as well as the aqueous phase separated by centrifugation, and quantification by absorption spectrophotometry. CRM also enabled the localization of β-carotene in an emulsion. From the Raman image, the β-carotene partitioning between the aqueous and oil phases of palm olein-in-water emulsions stabilized by whey protein isolate (WPI) was observed...
October 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28501201/waste-derivitized-blue-luminescent-carbon-quantum-dots-for-selenite-sensing-in-water
#9
Pooja Devi, Gurvinder Kaur, Anupma Thakur, Navneet Kaur, Anita Grewal, Praveen Kumar
Herein, we report an environmental friendly, facile, and completely green synthetic method for producing carbon quantum dots (CQDs) from whey, a major dairy waste. The as-prepared monodispersed diameter CQDs exhibit blue luminescence with noteworthy quantum yield (~11.4%) and excitation dependent emission behaviour. Nuclear magnetic resonance (NMR) analysis reveals the presence of aromatized carbon peaks, leading to polymerized CQDs diameter architecture during whey pyrolysis. The X-ray and selected area electron diffraction patterns confirm their amorphous nature...
August 1, 2017: Talanta
https://www.readbyqxmd.com/read/28499089/nanoencapsulation-of-aloe-vera-in-synthetic-and-naturally-occurring-polymers-by-electrohydrodynamic-processing-of-interest-in-food-technology-and-bioactive-packaging
#10
Sergio Torres-Giner, Sabina Wilkanowicz, Beatriz Melendez-Rodriguez, Jose M Lagaron
This work originally reports on the use of electrohydrodynamic processing (EHDP) to encapsulate Aloe vera (AV, Aloe barbadensis Miller) using both synthetic polymers, i.e., polyvinylpyrrolidone (PVP) and poly(vinyl 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...
June 7, 2017: Journal of Agricultural and Food Chemistry
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/28460950/spray-dried-microparticles-of-chia-oil-using-emulsion-stabilized-by-whey-protein-concentrate-and-pectin-by-electrostatic-deposition
#12
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/28417910/effects-of-three-commercially-available-sports-drinks-on-substrate-metabolism-and-subsequent-endurance-performance-in-a-postprandial-state
#13
Lu Qin, Qi-Rong Wang, Zi-Long Fang, Ting Wang, Ai-Qi Yu, Yu-Jie Zhou, Yi Zheng, Mu-Qing Yi
Purpose: To examine the effects of commercially available sports beverages with various components on substrate metabolism and subsequent performance. Methods: Two studies were conducted in a double-blinded, counterbalanced manner. Study I was designed to determine the glycemic index, while study II determined the utilization of substrates and subsequent exercise performance. Ten healthy male participants (age 21.70 ± 2.41 years, height 176.60 ± 5.23 cm, weight 66.58 ± 5.38 kg, V̇O2max 48.1 ± 8.4 mL/kg/min) participated in both study I and study II...
April 12, 2017: Nutrients
https://www.readbyqxmd.com/read/28346070/origin-of-disinfection-by-products-in-cheese
#14
Maria Jose Cardador, Mercedes Gallego, Francisco Prados, José Fernández-Salguero
The disinfection of water, equipment and surfaces in a cheese factory is one of the factors that can originate disinfection by-products (DBPs) in cheese. This research has focused on studying cheese factories in order to evaluate the individual contribution of each step of the cheese-making process that can contribute to the presence of DBPs in cheese. Ten factories were selected according to their salting processes (brine or dry salting). Each factory was monitored by the collection of six representative samples (factory water supply, brine solution, milk, whey, curd and cheese) in which the concentrations of up to eight chemicals were detected...
April 12, 2017: Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment
https://www.readbyqxmd.com/read/28326005/bioactivity-of-food-peptides-biological-response-of-rats-to-bovine-milk-whey-peptides-following-acute-exercise
#15
Carolina Soares Moura, Pablo Christiano Barboza Lollo, Priscila Neder Morato, Eder Muller Risso, Jaime Amaya-Farfan
Background: Several physiologically beneficial effects of consuming a whey protein hydrolysate (WPH) have been attributed to the greater availability of bioactive peptides. Aims: The aim was to investigate the effect of four branched-chain amino acid- (BCAA-)containing dipeptides, present in WPH, on immune modulation, stimulation of HSP expression, muscle protein synthesis, glycogen content, satiety signals and the impact of these peptides on the plasma free amino acid profiles. Methods: The animals were divided in groups: control (rest, without gavage), vehicle (water), L-isoleucyl-L-leucine (lle-Leu), L-leucyl-L-isoleucine (Leu-lle), L-valyl-Lleucine (Val-Leu), L-leucyl-L-valine (Leu-Val) and WPH...
2017: Food & Nutrition Research
https://www.readbyqxmd.com/read/28318591/reduction-of-mycobacterium-avium-ssp-paratuberculosis-in-colostrum-development-and-validation-of-2-methods-one-based-on-curdling-and-one-based-on-centrifugation
#16
M Verhegghe, G Rasschaert, L Herman, K Goossens, L Vandaele, K De Bleecker, G Vlaemynck, M Heyndrickx, J De Block
The aim of this study was to develop and validate 2 protocols (for use on-farm and at a central location) for the reduction of Mycobacterium avium ssp. paratuberculosis (MAP) in colostrum while preserving beneficial immunoglobulins (IgG). The on-farm protocol was based on curdling of the colostrum, where the IgG remain in the whey and the MAP bacteria are trapped in the curd. First, the colostrum was diluted with water (2 volumes colostrum to 1 volume water) and 2% rennet was added. After incubation (1 h at 32°C), the curd was cut and incubated again, after which whey and curd were separated using a cheesecloth...
May 2017: Journal of Dairy Science
https://www.readbyqxmd.com/read/28317726/effects-of-whey-protein-concentrate-feed-moisture-and-temperature-on-the-physicochemical-characteristics-of-a-rice-based-extruded-flour
#17
Carla da Silva Teba, Erika Madeira Moreira da Silva, Davy William Hidalgo Chávez, Carlos Wanderlei Piler de Carvalho, José Luis Ramírez Ascheri
The influence of whey protein concentrate (WPC), feed moisture and temperature on the physicochemical properties of rice-based extrudates has been investigated. WPC (0.64-7.36g/100g rice) was extruded under 5 moisture (16.64-23.36g/100g) and 5 temperature (106.36-173.64°C) established by a 3(2) central composite rotational design. Physicochemical properties [color, porosimetry, crystallinity, water solubility and absorption, pasting properties, reconstitution test, proximate composition, amino acids, minerals and electrophoresis] were determined...
August 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28298697/influence-of-using-a-blend-of-rennet-casein-and-whey-protein-concentrate-as-protein-source-on-the-quality-of-mozzarella-cheese-analogue
#18
Padhiyar Dhanraj, Atanu Jana, Hiral Modha, K D Aparnathi
The effect of incorporating whey protein concentrate (WPC) on the quality characteristics of Mozzarella cheese analogue (MCA) based on rennet casein (RC) was studied. The proportion of RC:WPC tried out were 95:5, 90:10, and 85:15 w/w. The formulation of MCA comprised of 23.5% of blend of RC and WPC, 15% specialty vegetable fat, 2.75% trisodium citrate + disodium hydrogen orthophosphate (2.5:1, w/w), 0.07% calcium chloride, 0.6% citric acid, 1.1% NaCl, 1.5% cheese bud flavoring, and rest water. Varying the proportion of RC and WPC had a significant influence on the composition, textural properties, baking qualities and sensory quality of MCA judged as a topping on pizza pie...
March 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28284699/incorporated-glucosamine-adversely-affects-the-emulsifying-properties-of-whey-protein-isolate-polymerized-by-transglutaminase
#19
Lin Chen, Niamat Ullah, Chenyi Li, Robert M Hackman, Zhixi Li, Xinglian Xu, Guanghong Zhou, Xianchao Feng
Glucosamine (GlcN) and microbial transglutaminase (Tgase) are used separately or together to improve the emulsifying properties of whey protein isolate (WPI). However, little is known about how the emulsifying properties change when GlcN residues are incorporated into WPI cross-linked by Tgase. We used Tgase as a biocatalyst to cross-link WPI in the presence of GlcN in a liquid system for 12 h at a moderate temperature (25°C). Matrix-assisted laser desorption/ionization time-of-flight mass spectrometry analyses indicated that protein polymerization and GlcN conjugation occurred simultaneously, phenomena also supported by the loss of free amines (9...
May 2017: Journal of Dairy Science
https://www.readbyqxmd.com/read/28242946/the-effects-of-biomacromolecules-on-the-physical-stability-of-w-o-w-emulsions
#20
Jinlong Li, Yunping Zhu, Chao Teng, Ke Xiong, Ran Yang, Xiuting Li
The effect of bovine serum albumin (BSA), whey protein isolate (WPI), whey protein hydrolysate (WPH), sodium caseinate (SC), carboxymethylcellulose sodium (CMC), fish gelatin (FG), high methoxyl apple pectin (HMAP), low methoxyl apple pectin (LMAP), gum Arabic (GA), ι-carrageenan (CGN), and hydroxypropyl chitosan (HPCTS) on physical stability of internal or external aqueous phase of water-in-oil-in-water (W/O/W) emulsions was evaluated. WPI and CGN in the internal aqueous phase, and GA, HPCTS, and CMC in the external phase reduced the size of emulsion droplets...
February 2017: Journal of Food Science and Technology
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