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https://www.readbyqxmd.com/read/28920995/stability-and-partitioning-of-%C3%AE-carotene-in-whey-protein-emulsions-during-storage
#1
W A Fahmi Wan Mohamad, D McNaughton, R Buckow, M A Augustin
Varying the β-carotene (0.1-0.3 g kg(-1)) and whey protein isolate (WPI) (2-20 g kg(-1)) concentrations in an oil-in-water (O/W) emulsion influenced the partitioning and stability of β-carotene upon 30 d storage at 25 and 40 °C. The total β-carotene in the emulsion was extracted with a solvent and quantified using UV/visible spectroscopy. The β-carotene in oil phase was obtained using in situ Raman micro-spectroscopy. The β-carotene in the aqueous phase was obtained by difference. Increasing β-carotene concentration resulted in increased partitioning of β-carotene into the aqueous phase whereas increasing WPI concentration had the opposite effect...
September 18, 2017: Food & Function
https://www.readbyqxmd.com/read/28920057/amine-metabolism-is-influenced-by-dietary-protein-source
#2
Soumya K Kar, Alfons J M Jansman, Dirkjan Schokker, Leo Kruijt, Amy C Harms, Jerry M Wells, Mari A Smits
Growth in world population will inevitably leads to increased demand for protein for humans and animals. Protein from insects and blood plasma are being considered as possible alternatives, but more research on their nutritional quality and health effects is needed. Here, we studied the effect of dietary protein source on metabolism and metabolic amine profiles in serum and urine of mice. Groups of mice were fed semi-purified diets containing 300 g/kg of soybean meal, casein, partially delactosed whey powder, spray-dried plasma protein, wheat gluten meal, and yellow mealworm...
2017: Frontiers in Nutrition
https://www.readbyqxmd.com/read/28917922/the-effects-of-lotus-root-amylopectin-on-the-formation-of-whey-protein-isolate-gels
#3
Kang Liu, Qiang-Ming Li, Li-Hua Pan, Xin-Ping Qian, Hai-Lin Zhang, Xue-Qiang Zha, Jian-Ping Luo
The effects of lotus root amylopectin (LRA) on the formation of whey protein isolate (WPI) gels were investigated at the concentration range from 0 to 1.0% (w/v) by determining the texteral, thermal and rheological properties. Results exhibited these properties of WPI gels could be significantly enhanced by the addition of LRA in a concentration-dependent manner. Compared the gel with free of starch, the gel strength, water holding capacity and thermal transition temperature of WPI gel containing 1% (w/v) amylopectin were enhanced by 12...
November 1, 2017: Carbohydrate Polymers
https://www.readbyqxmd.com/read/28910233/effects-of-supplementation-with-beef-or-whey-protein-versus-carbohydrate-in-master-triathletes
#4
Fernando Naclerio, Marco Seijo, Eneko Larumbe-Zabala, Nadia Ashrafi, Tatiana Christides, Bettina Karsten, Birthe V Nielsen
OBJECTIVE: The present study compares the effect of ingesting hydrolyzed beef protein, whey protein, and carbohydrate on performance, body composition (via plethysmography), muscular thickness, and blood indices of health, including ferritin concentrations, following a 10-week intervention program. METHODS: After being randomly assigned to one of the following groups-beef, whey, or carbohydrate-24 master-age (35-60 years old) male triathletes (n = 8 per treatment) ingested 20 g of supplement mixed with plain water once a day (immediately after training or before breakfast)...
September 14, 2017: Journal of the American College of Nutrition
https://www.readbyqxmd.com/read/28888438/impact-of-legume-protein-type-and-location-on-lipid-oxidation-in-fish-oil-in-water-emulsions-lentil-pea-and-faba-bean-proteins
#5
Cansu Ekin Gumus, Eric Andrew Decker, David Julian McClements
Emulsion-based delivery systems are being developed to incorporate ω-3 fatty acids into functional foods and beverages. There is interest in formulating these delivery systems from more sustainable and label-friendly ingredients. The aim of this study was therefore to examine the impact of plant-protein emulsifiers on the oxidative stability of 1wt% fish oil-in-water emulsions. Fish oil emulsions stabilized by three types of legume protein (lentil, pea, and faba bean) were produced using a high-pressure microfluidizer...
October 2017: Food Research International
https://www.readbyqxmd.com/read/28875201/ginseng-panax-ginseng-meyer-oligopeptides-regulate-innate-and-adaptive-immune-responses-in-mice-via-increased-macrophage-phagocytosis-capacity-nk-cell-activity-and-th-cells-secretion
#6
Li-Xia He, Jin-Wei Ren, Rui Liu, Qi-He Chen, Jian Zhao, Xin Wu, Zhao-Feng Zhang, Jun-Bo Wang, Giuseppe Pettinato, Yong Li
Traditionally used as a restorative medicine, ginseng (Panax ginseng Meyer) has been the most widely used and acclaimed herb in Chinese communities for thousands of years. To investigate the immune-modulating activity of ginseng oligopeptides (GOP), 420 healthy female BALB/c mice were intragastrically administered distilled water (control), whey protein (0.15 g per kg body weight (BW)), and GOP 0.0375, 0.075, 0.15, 0.3 and 0.6 g per kg BW for 30 days. Blood samples from mice were collected from the ophthalmic venous plexus and then sacrificed by cervical dislocation...
September 6, 2017: Food & Function
https://www.readbyqxmd.com/read/28873574/creaming-and-oxidative-stability-of-fish-oil-in-water-emulsions-stabilized-by-whey-protein-xanthan-locust-bean-complexes-impact-of-ph
#7
Cory Owens, Kristen Griffin, Hanna Khouryieh, Kevin Williams
The impact of pH on the physicochemical properties of 10% menhaden oil-in-water (O/W) emulsions containing 2% whey protein isolate (WPI) and 0.1% xanthan (XG)-locust bean gum (LBG) mixtures was investigated. The O/W emulsions containing 0.1% XG-LBG mixtures were compared to emulsions with 0.1% XG and 0.1% LBG. The results indicated that stability is dependent on pH and biopolymer type. At both pH 3 and 5, emulsions containing either XG or XG-LBG mixtures had large particle sizes, viscosity, droplet aggregation, and creaming index, resulting in poor physical stability which can be related to the adsorbed protein-polysaccharide interactions...
January 15, 2018: Food Chemistry
https://www.readbyqxmd.com/read/28843973/acute-effects-of-monosodium-glutamate-addition-to-whey-protein-on-appetite-food-intake-blood-glucose-insulin-and-gut-hormones-in-healthy-young-men
#8
G Harvey Anderson, Hrvoje Fabek, Rajadurai Akilen, Diptendu Chatterjee, Ruslan Kubant
AIMS: This study investigated the effects of adding monosodium glutamate (MSG) to carrot soup with or without whey protein, on subjective appetite, food intake (FI) and satiety hormones in healthy young men. METHODS: Two experiments were conducted using a repeated-measures, within-subject, crossover design. In exp-1 healthy young men (n = 28) consumed water alone (500 mL), or carrot soup (500 g) with or without MSG (5 g, 1% w/w) or whey protein enriched (36 g) carrot soup with or without MSG (5 g, 1% w/w)...
August 24, 2017: Appetite
https://www.readbyqxmd.com/read/28843687/short-communication-sensitive-detection-of-norbixin-in-dried-dairy-ingredients-at-concentrations-of-less-than-1-part-per-billion
#9
B G Carter, C W Park, M A Drake
Norbixin is the water-soluble carotenoid in annatto extracts used in the cheese industry to color Cheddar cheese. The purpose of norbixin is to provide cheese color, but norbixin is also present in the whey stream and contaminates dried dairy ingredients. Regulatory restrictions dictate that norbixin cannot be present in dairy ingredients destined for infant formula or ingredients entering different international markets. Thus, there is a need for the detection and quantification of norbixin at very low levels in dried dairy ingredients to confirm its absence...
August 23, 2017: Journal of Dairy Science
https://www.readbyqxmd.com/read/28837776/morphology-and-structural-properties-of-novel-short-linear-glucan-protein-hybrid-nanoparticles-and-their-influence-on-the-rheological-properties-of-starch-gel
#10
Xiaojing Li, Na Ji, Man Li, Shuangling Zhang, Liu Xiong, Qingjie Sun
Starch nanoparticles were potential texture modifiers. However, they have strong tendency to aggregate and poor water dispersibility, which limited their application. The interaction between glucan (prepared from starch by enzymatic modification) and protein could significantly improve the dispersity of starch nanoparticles and, thus, enhance the rheological properties of food gels. In this work, glucan/protein hybrid nanoparticles were successfully developed for the first time using short linear glucan (SLG) and edible proteins [soy protein isolate (SPI), rice protein (RP), and whey protein isolate (WPI)]...
September 5, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28836117/using-goat-s-milk-barley-flour-honey-and-probiotic-to-manufacture-of-functional-dairy-product
#11
Magdy Mohamed Ismail, Mohamed Farid Hamad, Esraa Mohamed Elraghy
Stirred yogurt manufactured using probiotic culture which usually called Rayeb milk in the Middle East region is one of the most important functional fermented milk products. To increase the health and functionality properties to this product, some ingredients like fruits, cereal, and whey protein are used in production. This study was carried out to prepare functional Rayeb milk from goat's milk, barley flour (15%) and honey (4%) mixtures using ABT culture. Also, vanilla and cocoa powder were used as flavorings...
August 23, 2017: Probiotics and Antimicrobial Proteins
https://www.readbyqxmd.com/read/28795848/use-of-prebiotic-carbohydrate-as-wall-material-on-lime-essential-oil-microparticles
#12
Pedro Henrique Campelo, Jayne de Abreu Figueiredo, Rosana Zacarias Domingues, Regiane Victória de Barros Fernandes, Diego Alvarenga Botrel, Soraia Vilela Borges
The aim of this work was to study the use of different prebiotic biopolymers in lime essential oil microencapsulation. Whey protein isolate, inulin and oligofructose biopolymers were used. The addition of prebiotic biopolymers reduced emulsion viscosity, althoughit produced larger droplet sizes (0.31-0.32µm). Moisture values (2.94-3.13 g/100 g dry solids) and water activity (0.152-0.185) were satisfactory, being within the appropriate range for powdered food quality.Total oil content, limonene retention values and antioxidant activity of the microparticles containing essential oildecreased in the presence of the carbohydrates...
August 10, 2017: Journal of Microencapsulation
https://www.readbyqxmd.com/read/28794923/a-sustainable-use-of-low-cost-raw-substrates-for-biodiesel-production-by-the-oleaginous-yeast-wickerhamomyces-anomalus
#13
Fatma Arous, Imen Ben Atitallah, Moncef Nasri, Tahar Mechichi
Over the past decade, the increasing demand of vegetable oils for biodiesel production has highlighted the need for alternative oil feedstocks that do not compete with food production. In this context, the combined use of agro-industrial wastes and oleaginous microorganisms could be a promising strategy for sustainable biodiesel production. The present investigation involves the performance of the oleaginous yeast Wickerhamomyces anomalus strain EC28 to produce lipids from different agro-industrial wastewaters (i...
August 2017: 3 Biotech
https://www.readbyqxmd.com/read/28780108/the-effect-of-bleaching-agents-on-the-degradation-of-vitamins-and-carotenoids-in-spray-dried-whey-protein-concentrate
#14
M A Stout, C W Park, M A Drake
Previous research has shown that bleaching affects flavor and functionality of whey proteins. The role of different bleaching agents on vitamin and carotenoid degradation is unknown. The objective of this study was to determine the effects of bleaching whey with traditional annatto (norbixin) by hydrogen peroxide (HP), benzoyl peroxide (BP), or native lactoperoxidase (LP) on vitamin and carotenoid degradation in spray-dried whey protein concentrate 80% protein (WPC80). An alternative colorant was also evaluated...
August 2, 2017: Journal of Dairy Science
https://www.readbyqxmd.com/read/28777927/carbohydrate-and-protein-intake-during-exertional-heat-stress-ameliorates-intestinal-epithelial-injury-and-small-intestine-permeability
#15
Rhiannon M J Snipe, Anthony Khoo, Cecilia M Kitic, Peter Gibson, Ricardo J S Costa
BACKGROUND: Exertional-heat stress (EHS) disturbs the integrity of the gastrointestinal tract leading to endotoxaemia and cytokinaemia, which have symptomatic and health implications. This study aimed to determine the effects of carbohydrate and protein intake during EHS on gastrointestinal integrity, symptoms and systemic responses. METHODS: Eleven (male n=6, female n=5) endurance runners completed 2h running at 60% V̇O2max in 35°C ambient temperature on three occasions in randomised order, consuming water (WATER) or 15g glucose (GLUC) or energy-matched whey protein hydrolysate (WPH) before and every 20min during EHS...
August 4, 2017: Applied Physiology, Nutrition, and Metabolism, Physiologie Appliquée, Nutrition et Métabolisme
https://www.readbyqxmd.com/read/28766488/effect-of-high-strength-food-wastes-on-anaerobic-co-digestion-of-sewage-sludge
#16
(no author information available yet)
Anaerobic co-digestion has been practiced at water resource recovery facilities to increase methane production, but theimpact of many variables is still not well understood. In this study, the feasibility of co-digesting fats, oils and grease (FOG) and other high strength wastes (HSWs) with municipal sewage sludge was investigated. Four lab-scale, digesters were operated at a working volume of 9.75 L, 15 day SRT and temperature of 37 oC. Wastes including whey (cheese), juice, grease trap waste (GTW) and dissolved air flotation waste (DAF), along with municipal sewage sludge, were fed to the digesters in varying amounts...
July 6, 2017: Water Environment Research: a Research Publication of the Water Environment Federation
https://www.readbyqxmd.com/read/28763990/functional-and-in-vitro-gastric-digestibility-of-the-whey-protein-hydrogel-loaded-with-nanostructured-lipid-carriers-and-gelled-via-citric-acid-mediated-crosslinking
#17
Behnaz Hashemi, Ashkan Madadlou, Maryam Salami
Nanostructured lipid carriers (NLCs) with mean size of 347nm were fabricated and added into a heat-denatured whey protein solution. The subsequent crosslinking of proteins by citric acid or CaCl2 resulted in the formation of cold-set hydrogels. Fourier transform infrared spectroscopy (FTIR) proposed formation of more hydrogen bonds in gel due to NLC loading or citric acid-mediated gelation. It was also found based on FITR spectroscopy that citric acid crosslinking disordered whey proteins. Scanning electron microscopy (SEM) imaging showed a non-porous and finely meshed microstructure for the crosslinked gels compared to non-crosslinked counterparts...
December 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28747330/effects-of-randomized-whey-protein-loads-on-energy-intake-appetite-gastric-emptying-and-plasma-gut-hormone-concentrations-in-older-men-and-women
#18
RANDOMIZED CONTROLLED TRIAL
Caroline Giezenaar, Laurence G Trahair, Natalie D Luscombe-Marsh, Trygve Hausken, Scott Standfield, Karen L Jones, Kylie Lange, Michael Horowitz, Ian Chapman, Stijn Soenen
Background: Protein- and energy-rich supplements are used widely for the management of malnutrition in the elderly. Information about the effects of protein on energy intake and related gastrointestinal mechanisms and whether these differ between men and women is limited.Objective: We determined the effects of whey protein on energy intake, appetite, gastric emptying, and gut hormones in healthy older men and women.Design: Eight older women and 8 older men [mean ± SEM age: 72 ± 1 y; body mass index (in kg/m(2)): 25 ± 1] were studied on 3 occasions in which they received protein loads of 30 g (120 kcal) or 70 g (280 kcal) or a flavored water control drink (0 kcal)...
September 2017: American Journal of Clinical Nutrition
https://www.readbyqxmd.com/read/28740297/adulteration-identification-in-raw-milk-using-fourier-transform-infrared-spectroscopy
#19
Tatiane Barbosa Coitinho, Laerte Dagher Cassoli, Pedro Henrique Ramos Cerqueira, Helen Krystine da Silva, Juliana Barbosa Coitinho, Paulo Fernando Machado
Adulteration of milk is a common practice that concerns regulatory agencies, industry, and the population. Despite the growing need for checking adulteration, the current methods employed generally have low performance and are highly dependent on manual labor. This study aims to calibrate and validate a compact equipment (MilkoScan FT1) that adopts a Fourier transform infrared spectroscopy methodology to monitor adulteration in raw milk. Almost 2500 milk samples were used for reference spectrum construction and 1650 samples were used to validate the identification of the following five most commonly used adulterants (at three different concentrations each): (1) cornstarch, (2) sodium bicarbonate, (3) sodium citrate, (4) formaldehyde, and (5) saccharose, plus the additions of two levels of water or whey...
July 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28733010/effects-of-high-intensity-ultrasound-on-acid-induced-gelation-properties-of-whey-protein-gel
#20
Xue Shen, Changhui Zhao, Mingruo Guo
Pre-heated whey protein isolate (WPI) solution (10% w/v, 85°C for 30min) was prepared and subjected to high-intensity ultrasound (HUS, 20kHz) at different durations (5-40min) before acidification to determine the effects of HUS on glucono-δ-lactone (GDL)-induced gelation properties of whey protein gel. Results showed that HUS reduced the particle size and increased surface free sulfhydryl groups of pre-heated whey protein solution. Free sulfhydryl (-SH) content of the acid-induced WPI gels (GIWG) and protein solubility in presence of 8M urea were significantly reduced (P<0...
November 2017: Ultrasonics Sonochemistry
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