Search results for " Whey"

showing 4 items of 14 documents

The foaming properties of camel and bovine whey: The impact of pH and heat treatment

2018

International audience; he effect of heat treatment (70 degrees C or 90 degrees C for 30 min) 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. Interfacial properties of acid camel whey and acid bovine whey were preserved at air water interface even after a heat trea…

Whey proteinHot TemperatureAir water interfaceCamel and bovine wheyAnalytical Chemistryfluids and secretions[SDV.IDA]Life Sciences [q-bio]/Food engineeringZeta potentialmixed layersFood scienceBeta-lactoglobulinbiologybeta-lactoglobulinChemistrypHdigestive oral and skin physiology[ SDV.IDA ] Life Sciences [q-bio]/Food engineeringaggregationfood and beverages04 agricultural and veterinary sciencesGeneral MedicineHydrogen-Ion Concentration040401 food science[SDV.BBM.BC]Life Sciences [q-bio]/Biochemistry Molecular Biology/Biomolecules [q-bio.BM]lactoferrinmilk-proteinsendocrine systemCamelusanimal structuresHeat treatmentinterfacesFresh milk0404 agricultural biotechnologyWheyNegative chargeFoaming propertiesalpha-lactalbuminAnimals[SDV.BBM.BC]Life Sciences [q-bio]/Biochemistry Molecular Biology/Biochemistry [q-bio.BM]adsorption behaviorChromatographydromedarius milkViscoelastic modulus0402 animal and dairy sciencestability040201 dairy & animal scienceWhey ProteinsAlpha-lactalbuminbiology.proteinCattle[SDV.AEN]Life Sciences [q-bio]/Food and NutritionFood Science
researchProduct

Bioaccessibility Study of Aflatoxin B1 and Ochratoxin A in Bread Enriched with Fermented Milk Whey and/or Pumpkin

2021

The presence of mycotoxins in cereals and cereal products remains a significant issue. The use of natural ingredients such as pumpkin and whey, which contain bioactive compounds, could be a strategy to reduce the use of conventional chemical preservatives. The aim of the present work was to study the bioaccessibility of aflatoxin B1 (AFB1) and ochratoxin (OTA) in bread, as well as to evaluate the effect of milk whey (with and without lactic acid bacteria fermentation) and pumpkin on reducing mycotoxins bioaccessibility. Different bread typologies were prepared and subjected to an in vitro digestion model. Gastric and intestinal extracts were analyzed by HPLC–MS/qTOF and mycotoxins bio…

animal structuresHealth Toxicology and Mutagenesisdigestive oral and skin physiologybreadwheyRfood and beveragesToxicologyBacterisbioaccessibilityCompostos orgànics Síntesifluids and secretionsaflatoxin B1pumpkinMedicinebioaccessibility; aflatoxin B1; ochratoxin A; bread; pumpkin; whey; lactic acid bacteriaochratoxin AProductes químics Efectes fisiològicsToxins; Volume 14; Issue 1; Pages: 6
researchProduct

Potential of an Exploitation of Acid-Tolerant Antimicrobial Microorganisms Evolving Enzyme Systems for the Utilization of Dairy By-products and Ligno…

2016

lactic acid bacteriacheese wheyenzyme activitiesBioengineering and Biotechnologylactic acid productionfermentation processlignocellulosic substrate
researchProduct

Development of an ad hoc natural whey starter culture for the production of Vastedda della valle del Belìce cheese

2013

This work was aimed to characterize the autochthonous lactic acid bacteria (LAB) of PDO Vastedda della valle del Belìce cheeses, produced in several dairy factories, for the development of an ad hoc starter culture preparation for the production of this cheese. To this purpose, winter and spring productions were analysed, in order to isolate LAB adapted to perform the fermentation at low temperatures. Plate counts showed the total microbial counts (TMC) till levels of 9 -1almost 10 CFU g and all cheese samples were dominated by coccus LAB. Not all samples were positive for the presence of enterobacteria, but when they were found their concentrations were at similar levels in both seasons. A…

natural whey starter culturetypicalityraw ewes’ milk cheesepilot plantLactic acid bacteriaSettore AGR/16 - Microbiologia Agraria
researchProduct