3D printed milk protein food simulant: Improving the printing performance of milk protein concentration by incorporating whey protein isolate
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چکیده
منابع مشابه
Effect of Dietary Protein Supplementation on Sheep Milk Coagulation Properties
The objectives of this experiment were to evaluate the effects of dietary protein supplementation in lactating dairy ewe’s diets on milk coagulation properties. Milk samples (n=126) were analyzed to assess the source of variation for rennet coagulation ability at the 6th (RCA6) and 12th hour (RCA12), milk clotting time (MCT, s) and an index of milk clotting time (IMCT, %). In addition, data wer...
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Objective: Whey protein is a byproduct of dairy industry, where cheese and casein are manufactured.This is the major protein content which is loss during the formation of yogurt and cheese. Methods: If this is added to the diet then that can enhance the nutritioal value for the diet, which will be very usefull. Results: In this study we try to find it out that the whey protein has the antibioti...
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Background: Bradford protein assay is popular due to its ease of performance and relative sensitivity. Many researchers and laboratories in Iran use standard assay of Bradford by cuvette. No commercial kit was available for Bradford microplate assay in Iran. Meanwhile, imported Bradford commercial kits are very expensive and have a long delivery time in Iran. Till now no study or document on Br...
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Frequency or completeness of milk removal from the lactating mammary gland regulates the rate of milk secretion by a mechanism which is local, chemical and inhibitory in nature. Screening of goat's milk proteins in rabbit mammary explant cultures identified a single whey protein of M(r) 7600 able to inhibit synthesis of milk constituents. The active whey protein, which we term FIL (Feedback inh...
متن کاملEffects of Whey, Caseinate, or Milk Protein Ingestion on Muscle Protein Synthesis after Exercise
Whey protein (WP) is characterized as a "fast" protein and caseinate (CA) as a "slow" protein according to their digestion and absorption rates. We hypothesized that co-ingestion of milk proteins (WP and CA) may be effective for prolonging the muscle protein synthesis response compared to either protein alone. We therefore compared the effect of ingesting milk protein (MP) to either WP or CA al...
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ژورنال
عنوان ژورنال: Innovative Food Science & Emerging Technologies
سال: 2018
ISSN: 1466-8564
DOI: 10.1016/j.ifset.2018.07.018