Whey Protein Concentrate From Milk
Mostrando 1-5 de 5 artigos, teses e dissertações.
-
1. UtilizaÃÃo de extrato hidrossolÃvel de soja na elaboraÃÃo de bebida fermentada simbiÃtica / Use of hydrosoluble soybean extract in the preparation of symbiotic fermented beverage
In Brazil, the grain harvest in 2007/08 was about 145 million tons, a record for the domestic agriculture. In 2008 soybeans led to participation in the value of production of temporary and permanent crops with 39.18% which were superseded by the 2009/2010, in which the Paranà state reached the first place in soybean production in Brazil. As possible benefit
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 02/07/2012
-
2. Propriedades imunestimulatorias e antitumoral de concentrados proteicos de soro de leite bovino, de caseina e de um isolado proteico de soja. / Antitumoral and imunostimulating properties of bovine milk whey proteics concentrates, of casein and a soy protein isolated.
The objective of the present work was the investigation of immunomodulation and anticancer properties presented by bovine milk proteins with special attention to the whey proteins, in the form of whey protein concentrate (WPC). For such a task, adequate methodology was established for the production of concentrates of caseins and whey proteins, which permitt
Publicado em: 2004
-
3. Functional properties of the albume and quality of eggs of hen covered with protéico concentrate of bovine milk serum. / Propriedades funcionais do albume e qualidade de ovos de galinha cobertos com concentrado proteico de soro de leite bovino.
Egg white proteins are extensively used as processed food because of their functional properties, as gelation and foam formation. Depending on the storage conditions, some physical, microbiological, chemical and functional changes may occur. Functional food properties may be preserved when foods are coated by edible films, since both the loss of moisture and
Publicado em: 2003
-
4. Efeito da adição de concentrado proteico de soro e leite em po desnatado na fabricação de iogurte firme
The increase in the levei of milk solids used in the manufacturing of yogurt is a common practice and it seeks to improve the firmness and to reduce product syneresis. The objective of this study was to compare the fermentation characteristics during the process of production of the yogurt, the texture profile, the susceptibility to syneresis and post-acidif
Publicado em: 2001
-
5. Aplicação de concentrados proteicos de soro de leite bovino em iogurtes
Whey is a waste product from the cheese manufacturing industry and represents an important polluting agent, if it s not conveniently treated. Cheese production has increased in Brazil during the last decades and the disposal of whey has become an environmental problem to be solved by the industry. The objective of this study was to test the application of Wh
Publicado em: 1999