Effects of plasticizer types and whey protein concentrate (WPC) as coatings were evaluated on internal quality shelf life eggs stored for 42 days. Eggs coated with WPC at 8 % solution combined the plasticizers glycerol (GLY), sorbitol (SOR), propylene glycol (PRO). The 20 °C. Weight loss, Haugh Unit (HU), albumen yolk pH, index (YI) weekly from day 0 to After, electron microscopy eggshell struc...

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 ...

The objective of this work was to determine the effect of heat application on whey protein concentrate (WPC) in combination with hydroxypropylmethylcellulose (HPMC) addition to improve the foaming properties of the system and to relation these with the interfacial ones. Under these conditions 1 × 10-2 and 1% w/w of whey protein solutions were mixed with 1 × 10-2 and 1% w/w of polysaccharide. So...

Resistance exercise and whey protein supplementation are effective strategies to activate muscle cell anabolic signaling and ultimately promote increases in muscle mass and strength. In the current study, 46 healthy older men aged 60-75 (69.0 ± 0.55 years, 85.9 ± 1.8 kg, 176.8 ± 1.0 cm) performed a single bout of unaccustomed lower body resistance exercise immediately followed by ingestion of a...

today, by increase in production capacity of dairy manufactures, high amounts of whey is produced as a by product of cheese production. in recent decays, high amount of whey production sometimes up to 8 times more than produced cheese-, its high bod and its environmental problems caused in particular attention to whey processing and its usage in food products. according to promotions occurred i...

An iron-fortified whey protein concentrate (Fe-WPC) was prepared by addition of ferric chloride to concentrated whey. A large part of the iron in the Fe-WPC existed as complexes with proteins such as β-lactoglobulin. The bioavailability of iron from FeWPC was evaluated using iron-deficient rats, in comparison with heme iron. Rats were separated into a control group and an irondeficiency group. ...

Corn and soyabean micronutrient-fortified-blended foods (FBF) are commonly used for food aid. Sorghum and cowpeas have been suggested as alternative commodities because they are drought tolerant, can be grown in many localities, and are not genetically modified. Change in formulation of blends may improve protein quality, vitamin A and Fe availability of FBF. The primary objective of this study...

UNLABELLED Dairy proteins are amenable to structural modifications induced by high temperature, shear, and moisture; in particular, whey proteins can change conformation to new unfolded states. The change in protein state is a basis for creating new foods. The dairy products, nonfat dried milk (NDM), whey protein concentrate (WPC), and whey protein isolate (WPI) were modified using a twin-screw...

Corn and soyabean micronutrient-fortified-blended foods (FBF) are commonly used for food aid. Sorghum and cowpeas have been suggested as alternative commodities because they are drought tolerant, can be grown in many localities, and are not genetically modified. Change in formulation of blends may improve protein quality, vitamin A and Fe availability of FBF. The primary objective of this study...

Whey is a by-product obtained during coagulation of milk by using acid and/or rennet or physico-chemical process for the preparation of cheese, paneer, chhana, chakka and casein. Whey contains about 80-90% of the volume of milk that is used for production these products. It contains about half of the milk solids in which nutritional components such as lactose, protein and minerals are present i...