نتایج جستجو برای: whey protein isolate
تعداد نتایج: 1274568 فیلتر نتایج به سال:
The aim of the present study was to investigate the impact of whey protein coating on quality and shelf life of Kilka fish. Whey protein edible coating was prepared in three different concentrations, including 3, 7, 10 and 13%. Then gutted Kilkas were coated for 1h, packed in polyethylene dishes with cellophane blanket and stored at -18 °C. Total microbial count, total volatile nitrogen (TVN) a...
The aim of the present study was to investigate the impact of whey protein coating on quality and shelf life of Kilka fish. Whey protein edible coating was prepared in three different concentrations, including 3, 7, 10 and 13%. Then gutted Kilkas were coated for 1h, packed in polyethylene dishes with cellophane blanket and stored at -18 °C. Total microbial count, total volatile nitrogen (TVN) a...
A study was conducted to determine the protective effects of two common dietary proteins, soy protein isolate (soy) and bovine whey, against chemically induced mammary tumors in female Sprague Dawley rats. Rats were fed AIN-93G diets having casein, soy, or whey as the sole protein source. Rats within the same dietary groups were mated to obtain the F1 and F2 generations. At age 50 days, F1 (exp...
Commercial hydrolysed whey proteins (WPH) were used and residual whey protein aggregates were separated by acidification and centrifugation. Two fractions were then obtained: the supernatant (WPHSU) and the sediment (WPHSE) differing in their denatured protein amount. Turbimetric titrations of proteins and their mixtures with ι-carrageenan were carried out at different pH. Fine o/w emulsions we...
Yogurt is one of the most common fermented milk products. It consumed directly as food or used for production desserts and ice cream. The urgent task yogurt producers improving product quality due to additionally introduced protein components. In this study, an effect isolates concentrates on rheological parameters was evaluated. methods included determination dynamic viscosity texture indices,...
Background Whey protein is considered to be the optimal protein source to support muscle protein synthesis (MPS) with resistance training, based on its amino acid content (high in leucine), rapid digestibility, and high bioavailability within the muscle tissue [1]. Athletes can choose from different plant protein sources (e.g. soy, rice, pea, hemp), which differ in numerous ways, such as the pr...
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