Acceptance of Cream Liqueurs Made with Whey Protein Concentrate
نویسندگان
چکیده
منابع مشابه
Whey Protein Concentrate (wpc) and Glutathione Modulation
The glutathione antioxidant system is foremost among the cellular protective mechanisms. Depletion of this small molecule is a common consequence of increased formation of reactive oxygen species during increased cellular activities. This phenomenon can occur in the lymphocytes during the development of the immune response and in the muscular cells during strenuous exercise. It is not surprisin...
متن کاملShelf-Life of Apples Coated with Whey Protein Concentrate- Gellan Gum Edible Coatings
ABSTRACT: Edible coatings made from whey protein concentrate (WPC) and gellan gum (G) were investigated for their capacity to preserve the quality of Malus domestica cv Golab apples. WPC and gellan gum coatings at different concentrations plasticized with glycerol (Gly) were tested. Postharvest storage quality condition testes included weight loss, color and texture changes, titratable acidity ...
متن کاملDevelopment of High Protein Ice-Cream Using Milk Protein Concentrate
Vanilla ice cream contained 9.56% milk fat, 11.0% milk SNF, 13% beet sugar, and 4% 36 dextroseequivalent corn syrup solids. The control contained 3.74% protein and was not supplemented with milk protein concentrates. Treatments 2 and 3 (T2 and T3) were supplemented with milk protein concentrates and contained 40, 60 per cent increased protein level respectively. The ash and lactose content of a...
متن کاملEffect of egg yolk substitution by sweet whey protein concentrate (WPC), on physical properties of Gelato ice cream
The aim of this research was to evaluate the changes in the Gelato ice cream properties at different levels of sweet whey protein concentrate (WPC) substitutions of egg yolk. Samples were made with two levels of egg yolk (4.5 and 9%). For each level one control sample with no WPC addition and four levels of WPC substitutions (20, 50, 80 and 100%) were made. Three replications of each treatment ...
متن کاملDensity, Viscosity and Surface Tension of Whey Protein Concentrate Solutions
We have determined the density, rheological behavior and surface tension of whey protein concentrate (WPC) solutions. Densities (r) were measured at concentrations of 0.05–0.40 w/w at temperatures of 20–35C. The results were expressed as a function of temperature and mass fraction (w). This function fit the data with deviations of less than 0.4%. Apparent viscosities (ha) for WPC solutions with...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 1987
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(87)80316-8