Packaging systems are intended to protect the food from its surroundings acting as physical/mechanical, chemical and microbiological barrier to maintain quality, safety, and to prolong the packaged food shelf-life. Food quality and its average shelf-life are decreased when the foodstuff interacts with its environment gaining or losing moisture and aroma, or taking oxygen leading to oxidative ra...

Van der Ven, C. (2002). Biochemical and functional characterisation of casein and whey protein hydrolysates. A study on the correlations between biochemical and functional properties using multivariate data analysis. Ph.D. thesis Wageningen University, The Netherlands, 2002.

Whey protein is preferred in sports nutrition because of its rich essential amino acids and digestibility rate compared to other sources. The purpose this study was determine the acid content vitro whey supplements evaluate their quality using digestibility-corrected score (PDCAAS) method. amount were determined high performance liquid chromatography (HPLC) by simulated gastrointestinal tract. ...

BACKGROUND Obesity is a state of chronic low-grade inflammation. Chronic low-grade inflammation is associated with the pathophysiology of both type-2 diabetes and atherosclerosis. Prevention or reduction of chronic low-grade inflammation may be advantageous in relation to obesity related co-morbidity. In this study we investigated the acute effect of dietary protein sources on postprandial low-...

Whey cheeses have been produced from the very early steps of cheesemaking practices as a sustainable way to utilize whey, which is main by-product cheesemaking. Traditional whey cheeses, manufactured with similar processes, are Ricotta, Ricotta salata or Ricottone, and fresca in Italy; Anthotyros, Myzithra, Manouri, Xynomyzithra, Urda Greece; Serbia Romania well other countries such Israel; Lor...

In fluorescence labeling, proteins are usually assayed to minimize the impact of fluorophores on their intrinsic structure and functions, however, effect protein itself properties its attached fluorophore has not been studied at length. this paper, ubiquitously used Rhodamine B (RhB) were investigated in presence whey proteins, particularly alkaline conditions. Results reveal existence dye-prot...

One of the barriers during whey filtration using UF membrane is the fouling phenomenon of the membrane, which is caused by whey proteins. In this work, the UF membranes were prepared using polysufone (PSf), dimethyl formamide (DMF), 1 wt.% poly vinyl pyrrolidone (PVP) and different concentrations of LiCl via phase inversion induced by immersion precipitation. The prepared membranes were charact...

This study presents the design and characterisation of casein−whey protein suspensions (8.0/10.0% (w/w) casein 2.0/2.5% whey protein) mixed with dairy fat (1.0, 2.5 5.0% total fat) processed via pH−temperature-route in preparation for 3D-printing. Mechanical treatment was applied to significantly decrease particle size milk globules increase surface area, creating small (<1 μm) covered proteins...

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...

Abstract The current interest in individualized food through additive manufacturing has identified a need for more information on the formulation and printability of potential ingredients. Here, effect parameters casein–whey protein suspensions like pH (4.8–5.4) as well casein content (8.0–12.0% (w/w)) mixed with whey (2.0–3.0% pre-processing including denaturation proteins (80 °C, 10 min; adju...