WHEY

作品数：68被引量：82H指数：4
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相关领域：轻工技术与工程更多>>
相关作者：陈敏李慧戴蕴青李赫罗永康更多>>
相关机构：中国农业大学天津科技大学陕西理工大学山西师范大学更多>>
相关期刊：《World Journal of Hepatology》《Food and Nutrition Sciences》《Journal of Nutritional Oncology》《Asian Journal of Pharmaceutical Sciences》更多>>
相关基金：国家自然科学基金泰国研究基金国家科技支撑计划更多>>
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Valorisation of industrial hemp (Cannabis sativa L.) residues and cheese whey into volatile fatty acids for single cell protein production
《Environmental Science and Ecotechnology》2024年第5期369-380,共12页Carlo Moscariello Silvio Matassa Francesco Pirozzi Giovanni Esposito Stefano Papirio 
The present research was supported by INPS“Istituto Nazionale di Previdenza Sociale”。
The production of single cell protein(SCP)using lignocellulosic materials stands out as a promising route in the circular bioeconomy transition.However,multiple steps are necessary for lignocellulosics-to-SCP processe...
关键词：Hemp biomass residues Cheese whey Volatile fatty acids Acidogenic fermentation Single cell protein 
Sensorial Evaluation and Physical Chemical Characterization of a Beverage Based on Whey and β-Glucans as a Potential Prevention of Nonalcoholic Steatohepatitis
《Food and Nutrition Sciences》2024年第8期770-789,共20页Adriana Hernandez Santana Andrea Jimena Valdés Alvarado Sandra Karina Espinoza Stephany Bernardeth Lanza Aguilar 
Whey and B-glucans are functional food ingredients that contribute to the prevention of non-communicable diseases. The objective of the study was to develop a functional beverage based on whey, B-glucans, and blackber...
关键词：Fatty Acids Fatty Liver GLUCANS WHEY 
Sustainable whey processing techniques:Innovations in derivative and beverage production
《Food Bioscience》2023年第3期3076-3086,共11页Lamia Ayed Sana M’hir Nedra Asses 
In the past,whey was often considered a by-product of cheese making with little nutritional value.However,it is now recognized that each whey component has its own value.With the increasing amount of whey being pro-du...
关键词：WHEY Bioactive compounds BEVERAGE SUSTAINABILITY Process INNOVATION 
Revalorization by lactic acid bacterial fermentation of goat whey from cheese industry as a potential antifungal agent
《Food Bioscience》2023年第3期990-999,共10页Victor Dopazo Fran Illueca Carlos Luz Leo Musto Ana Moreno Jorge Calpe Giuseppe Meca 
supported by the grant PRE2020-093996 funded by MCIN/AEI/10.13039/501100011033;by the European Union,the project“Biopreservación de pan de molde con suero de leche fermentado frente a micotoxinas y hongos toxigenicos.seguridad de uso en presencia de carotenoides”(PID2019-108070RB-I00)funded by MCIN/AEI/10.13039/501100011033.
The industry is continuously searching for new methods to reduce the use of chemical preservatives while still produce safer foods for the consumer.Goat whey is a waste from the cheese industry which is primarily trea...
关键词：Industrial waste Lactic acid bacteria Revalorization ANTIFUNGAL Food preservation 
Antimicrobial activity of whey milk and their fractions against Staphylococcus pasteuri clinical strain
《Food Bioscience》2023年第3期2440-2449,共10页Sabry Y.M.Mahmoud Mohamed F.Ghaly Saadia M.H.Essa Seham Abdel-Shafi Al-Shaymaa Abdel-Monaem Ali Osman Mohammed Aljeldah Basim Al Shammari Mahmoud E.F.Abdel-Haliem 
funded by institutional fund projects under no(IFP-A-2022-2-5-22);technical and financial support from the Ministry of Education Saudi Arabia.
The antibacterial activity of Whey Milk and its fractions were studied against one hundred bacteria strains isolated and screened from various patients at the University Hospital of Zagazig,Sharkia Province,Egypt.F2 f...
关键词：Whey protein Staphylococcus pasteuri Nanoparticles 
Microencapsulation of Kluyveromyces marxianus and Plantago ovata in cheese whey particles: Protection of sensitive cells to simulated gastrointestinal conditions
《Food Bioscience》2023年第2期1183-1192,共10页Monica Cerutti Martellet Fernanda Majolo Larissa Cima Marcia Ines Goettert Claucia Fernanda Volken de Souza 
This work was supported by the Conselho Nacional de Desenvolvimento Cientifico e Tecnologico(CNPq)(grant no.308515/2020-0);University of Vale do Taquari-Univates.
Cheese whey proteins are natural vehicles for biological agents that are used as an inexpensive and effective coating material in the encapsulation of probiotics.In this work,the yeast Kluyveromyces marxianus,of probi...
关键词：Coencapsulation Cheese whey Prebiotic Probiotic BIOTECHNOLOGY YEAST 
Use of nisin and bioprotective lactic cultures to extend the shelf life of sheep and goat cheese whey被引量：1
《Food Bioscience》2022年第6期1341-1344,共4页Bruno Ricardo de Castro Leite Junior Alline Artigiani Lima Tribst 
supported by the S˜ao Paulo Research Foundation[2020/10930-9];the National Council for Scientific and Technological Development of Brazil[306514/2020-6,305050/2020-6].
We evaluated the feasibility of using nisin(12.5 mg/L)and the inoculation of Lactobacillus helveticus(LH 091-C28527),Lacticaseibacillus rhamnosus(LRB-0283705A)and Lacticaseibacillus casei(BGP1-304799A)commercial cultu...
关键词：Sheep cheese whey Goat cheese whey BIOPROTECTION NISIN LACTOBACILLI Fermentation 
Cheese whey valorization to obtain single-cell oils of industrial interest:An overview被引量：2
《Food Bioscience》2022年第6期32-41,共10页César Alonso Gutiérrez-Hernández Ayerim Hernández-Almanza Javier Ulises Hernández-Beltran Nagamani Balagurusamy Fernando Hernández-Teran 
Cheese whey is a by-product of cheese manufacture.Even though it is used in many activities,large amounts of cheese whey are discarded without proper treatment,affecting the environment in cheese-producing regions due...
关键词：Cheese whey Single-cell oils Oleaginous microorganisms Biodiesel PUFA 
Comparing the effects of isoleucine and leucine supplementation at different dosage on the growth and metabolism of Torulaspora delbrueckii Biodiva during soy whey fermentation
《Food Bioscience》2022年第6期71-83,共13页Jian-Yong Chua April Huang Shao-Quan Liu 
supported,in part,by a research grant from Singapore Ministry of Education(WBS No.R160-000-664-114).
Soy whey is a liquid by-product generated from tofu production and it is often discarded as wastewater after it is generated.Previous studies have shown that out of the three branched-chain amino acids,isoleucine was ...
关键词：Soy whey Leucine supplementation Isoleucine supplementation Torulaspora delbrueckii 
Antimicrobial activity of tofu whey and steam blanching pea water for enhancement of shelf-life of 3D printed mashed potatoes
《Food Bioscience》2022年第6期532-536,共5页Puzhen Sun Yuwei Zhang Yanyu Zhang Ziqian Feng Sung Je Lee Luca Serventi 
funded by the Massey-Lincoln and Agricultural Industry Trust(MLAIT),grant number 46467;as well as by Lincoln University(FOOD393-Practicum).
Using naturally-occurring antimicrobials against the resistance of foodborne pathogens towards antibiotics and chemicals,as well as their insensitivity is a promising research field.Water extracts of legumes have been...
关键词：Antimicrobials BLANCHING Microbial spoilage TOFU Legume water 3D printing 
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