CONSUMER PERCEPTION OF WHEY AND SOY PROTEIN IN MEAL REPLACEMENT PRODUCTS
نویسندگان
چکیده
منابع مشابه
Chemical Composition of Defatted Cottonseed and Soy Meal Products
Chemical composition is critical information for product quality and exploration of new use. Hence defatted cottonseed meals from both glanded (with gossypol) and glandless (without gossypol) cotton seeds were separated into water soluble and insoluble fractions, or water soluble, alkali soluble as well as total protein isolates. The contents of gossypol, total protein and amino acids, fiber an...
متن کاملThermic effect of soy versus whey protein – a pilot trial
Methods In this single blind cross-over study, young male and female subjects (n=5, three males, two females; age range 18-21) consumed 40 grams of either whey (Zero Carb SRO by VPX) or soy protein (Iso-Rich Soy by Jarrow Formulas). Subjects reported to the lab on separate days (with at least 2 days between testing sessions) and underwent 3 hours of resting metabolic rate (RMR) testing. The the...
متن کامل: the effect of sericin levels (silk glue protein) on rate of in vitro maturation, fertilization and culture of sheep oocytes
هدف از آزمایش اول بررسی اثر سطوح مختلف سریسین [0 (control), 0.1, 0.5, 1.0, 2.5 %] افزوده شده به محیط , ivm بر cumulus cell expansion، بلوغ هسته و توسعه متوالی جنین، در گوسفندان نژاد سنجابی در فصل تولید مثلی می باشد. از سرگیری میوز به وسیله خارج شدن اولین پولار بادی اندازه گیری و هم چنین درصد رسیدن جنین های دو سلولی به مرحله کلیواژ و بلاستوسیت نیز به عنوان نشانه ای از میزان شایستگی توسعه اولیه ج...
Replacement of fish meal by plant protein sources in Nile tilapia (Oreochromis niloticus) diet: growth performance and utilization
The nutritional suitability and cost effectiveness of rice polish and mustard oil cake as protein sources in the diet of Nile tilapia (Oreochromis niloticus) were studied. This study introduced rice polish as a plant protein source for Nile tilapia and three diets were formulated using rice polish (0, 10 and 20%) and mustard oil cake (10.0, 17.6 and 22.0%) for a feeding trail of eight weeks to ...
متن کاملReview: elimination of bacteriophages in whey and whey products
As the cheese market faces strong international competition, the optimization of production processes becomes more important for the economic success of dairy companies. In dairy productions, whey from former cheese batches is frequently re-used to increase the yield, to improve the texture and to increase the nutrient value of the final product. Recycling of whey cream and particulated whey pr...
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 Sensory Studies
سال: 2008
ISSN: 0887-8250,1745-459X
DOI: 10.1111/j.1745-459x.2008.00158.x