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https://www.readbyqxmd.com/read/29109719/phenotypic-characterization-of-human-monocytes-following-macronutrient-intake-in-healthy-humans
#1
Awad Alshahrani, Abdalmalik Bin Khunayfir, Mohammed Al Rayih, Hasan Al Sayed, Abdullah Alsadoon, Mohammed Al Dubayee, Mahmoud Zahra, Yousof Alrumayyan, Maha Al Zayer, Amre Nasr, Ahmad Aljada
Background: Three subsets of human monocytes in circulation have been identified and their characterization is still ill-defined. Although glucose and lipid intakes have been demonstrated to exert pro-inflammatory effects on mononuclear cells (MNCs) of healthy subjects, characterization of monocytes phenotypes following macronutrient (glucose, protein, and lipid) intake in humans remains to be determined. Methods: Thirty-six healthy, normal weight volunteers were recruited in the study...
2017: Frontiers in Immunology
https://www.readbyqxmd.com/read/29055974/technology-development-of-protein-rich-concentrates-for-nutrition-in-extreme-conditions-using-soybean-and-meat-by-products
#2
Tatiana K Kalenik, Rui Costa, Elena V Motkina, Tamara A Kosenko, Olga V Skripko, Irina A Kadnikova
BACKGROUND: There is a need to develop new foods for participants of expeditions in extreme conditions, which must be self-sufficient. These foods should be light to carry, with a long shelf life, tasty and with  high nutrient density. Currently, protein sources are limited mainly to dried and canned meat. In this work, a protein-rich dried concentrate suitable for extreme expeditions was developed using soya, tomato, milk whey and meat by-products. METHODS: Protein concentrates were developed using minced beef liver and heart, dehydrated and mixed with a soya protein-lycopene coagulate (SPLC) obtained from a solution prepared with germi- nated soybeans and mixed with tomato paste in milk whey, and finally dried...
July 2017: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/29051646/effect-of-fiber-blends-total-solids-heat-treatment-whey-protein-concentrate-and-stage-of-sugar-incorporation-on-dietary-fiber-fortified-kheer
#3
Simran Kaur Arora, A A Patel
Owing to the proven beneficial role of dietary fiber (DF) on human health, feasibility of incorporating commercially available soluble and insoluble DF preparations into rice-milk-pudding (kheer, a popular Indian delicacy) was studied through process modification. The novel approach of preparing reduced fat DF-fortified-kheer (DFFK) by developing liquid/cream phase and particulate/rice phase separately, and subsequently blending the two was developed. The major processing variables studied were total solids (TS) in the liquid phase, type of fiber blend, flavor-simulation through heat treatment or added whey protein, and the presence of sugar in water for pre-cooking of rice...
October 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28974812/effect-of-nisin-on-biogenic-amines-and-shelf-life-of-vacuum-packaged-rainbow-trout-oncorhynchus-mykiss-fillets
#4
Clemencia Chaves López, Annalisa Serio, Costanza Montalvo, Cristina Ramirez, José Angel Peréz Álvarez, Antonello Paparella, Dino Mastrocola, Maria Martuscelli
Nisin is a lantibiotic exhibiting antimicrobial activity against a wide range of Gram-positive bacteria, or some Gram-negative bacteria when used in combination with other preservative agents. The objective of the present work was to study the effect of nisin treatment on biogenic amines occurrence and shelf life of refrigerated (4 °C) vacuum packaged rainbow trout samples. For this purpose samples were divided in two batches: the experimental batch (CB-N), consisting of samples immersed in sterilized broth formulated with soy milk 1...
September 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28965495/behaviour-of-lactose-with-the-presence-of-lactic-acid-and-ca-as-affected-by-ph
#5
Jayani Chandrapala, Claire Gauthier, Todor Vasiljevic
Contradictory statements about the effects of pH change on crystallisation behaviour of lactose exist in the literature. Considering the importance of addressing the processability issue of acid whey, a systematic study is required to establish lactose crystallisation behaviour in the presence of LA and Ca at concentrations present in real acid whey waste streams emphasising impact of pH. Structural modifications of lactose were evident at elevated, more neutral pH in the presence of 1% w/w LA and 0·12% w/w Ca...
October 2, 2017: Journal of Dairy Research
https://www.readbyqxmd.com/read/28949127/the-physical-state-of-emulsified-edible-oil-modulates-its-in-vitro-digestion
#6
Qing Guo, Nick Bellissimo, Dérick Rousseau
Emulsified lipid digestion was tailored by manipulating the physical state of dispersed oil droplets in whey protein stabilized oil-in-water (O/W) emulsions, where the oil phase consisted of one of five ratios of soybean oil (SO) and fully hydrogenated soybean oil (FHSO). The evolution in particle size distribution, structural changes during oral, gastric, and intestinal digestion, and free fatty acid release during intestinal digestion were all investigated. Irrespective of the physical state and structure of the dispersed oil/fat, all emulsions were stable against droplet size increases during oral digestion...
October 9, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28946275/the-foaming-properties-of-camel-and-bovine-whey-the-impact-of-ph-and-heat-treatment
#7
Roua Lajnaf, Laetitia Picart-Palmade, Eliane Cases, Hamadi Attia, Sylvie Marchesseau, M A Ayadi
The effect of heat treatment (70°C or 90°C for 30min) on the foaming and interfacial properties of acid and sweet whey obtained from bovine and camel fresh milk was examined. The maximum foamability and foam stability were observed for acid whey when compared to sweet whey for both milks, with higher values for the camel whey. This behavior for acid whey was explained by the proximity of the pI of whey protein (4.9-5.2), where proteins were found to carry the lowest negative charge as confirmed by the zeta potential measurements...
February 1, 2018: Food Chemistry
https://www.readbyqxmd.com/read/28920995/stability-and-partitioning-of-%C3%AE-carotene-in-whey-protein-emulsions-during-storage
#8
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
#9
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
#10
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
#11
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
#12
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
#13
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
#14
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
#15
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)...
January 1, 2018: 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
#16
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...
November 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
#17
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 13, 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
#18
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
#19
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, although it produced larger droplet sizes (0.31-0.32 µm). 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 oil decreased in the presence of the carbohydrates...
August 24, 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
#20
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
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