Comparisons of the physical and sensory properties of several commercial egg alternatives in angel food cake formulation were studied. Fourteen samples were investigated for foaming properties at 10 and 20 min whipping time: collagen, Cryogel gelatin, Solugel collagen hydroysates, gelatin, whey protein concentrate, fish protein, whey protein isolate (95% WPI, 90%WPI), hydrolyzed whey protein is...

The most important products of the dairy industry are: pasteurized liquid milk, casein and products derived by casein, and whey protein concentrates. Among the different advanced processes developed for getting better quality products in comparison to those obtained with traditional technologies, the processes based on the use of dense carbon dioxide are preferable from many points of view. In ...

To improve the nutrient-density of snack products, milk proteins (casein, whey protein concentrate or whey protein isolate) and wheat xber were co-extruded with corn meal your, in a twin screw extruder under high shear and high temperature processing conditions. Co-extruding corn products and xber resulted in the reduction of specixc mechanical energy while increasing the expansion and breaking...

Supplementation of pasta with different protein sources (legumes, milk proteins, egg protein) was done. Cooking and sensory quality of pasta was assessed. Statistically, a nonsignificant variation (P  0.05) was observed in the minimum cooking time of resultant pasta but significant correlations (r=0.95) was obtained between the volume expansion and the percent water absorption of supplemented ...

 Background: Plastic and polymeric materials remain in the soil given the fact that they are derived from petroleum resources. However, such pollution has created a special challenge for human societies. The use of biodegradable packaging has received more attention. The general purpose of this study was to investigate the use of a mixture film of whey protein concentrate and reinforced hydroxy...