Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 11 of 11 for “"Dairy protein"”.
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Strategies for fortifying dairy protein-based formulated nutritional products with calcium
… associated with calcium (Ca) fortification of dairy-based nutritional products, such as poor heat stability, high viscosity, physical instability and impaired heat transfer, limit the addition of high levels of Ca. This thesis describes novel research into the development of strategies for …
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The Role of Protein Following Intense Exercise in Competitive Youth Athletes
… thesis was to examine the role of post-exercise dairy protein consumption (isolated and whole-food) on recovery indices (performance and muscle damage) and inflammation following intense exercise within the context of different ecologically valid sporting environments, i.e., acute competition and …
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The effect of feeding either egg white, soy and nonfat dairy protein in male subjects on plasma levels of triglycerides and very low density lipoproteins under controlled conditions
… fed vegetarian diets containing 100 grams of protein. Seventy-five grams of protein came either from soy, non-fat dairy products or egg white. Diets were adjusted so that differences in total caloric intake, protein, carbohydrate, fat and fatty acid composition were minimal between the dietary …
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Reduction of Pink Color Development in Cooked,Uncured Ground Turkey Breast by the Addition of Dairy Proteins
… of this research was to determine if other dairy proteins also possess this capability. In particular, sodium caseinate (SC) and whey protein concentrate (WPC) were evaluated and compared to nonfat dry milk and to no dairy protein containing processed turkey. Pink color development was …
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The Effects of Physical Activity and Nutrient Intake on the Risk of Hip Fracture : Results From The Adventist Health Study-2
… of hip fracture was inversely associated with dairy food intake [OR = 0.86 (95% Cl: 0.39, 1.90) and OR = 0.70 (95% Cl: 0.35, 1.41), respectively, for intake of 2-/wk and 7+times/wk vs./wk]. Similarly, those in the highest tertile of dairy source protein (10.47+ g/day), experienced a clear …
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Controlling the denaturation and aggregation of whey proteins using κ-casein and caseinomacropeptide
Whey proteins ingredients are extensively used in a variety of product formulations such as dairy beverages, infant formula and sport nutritional beverages, due to their nutritional and functional properties. Dairy protein-containing beverages are thermally processed, typically to ensure …
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Plant protein structure design and its potential substitution of dairy proteins in gelation systems
Plant-based proteins are gain attention as versatile alternatives to dairy-derived proteins as functional ingredients in food formulations due to their greater sustainability and lower production costs, and health benefits. However, in-depth knowledge about the structural and functional knowledge …
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Evidence-based design, physiological efficacy testing and consumer analysis of an exemplar model of a fruit derived bioactive functional food for use in physical performance and exercise settings
… form of a blackberry polyphenol enriched high protein milk. Chapter 2 reviews the literature on new product development and discusses the role of polyphenols and protein in post-exercise recovery and supporting endurance exercise performance. The review confirms the efficacy of dairy protein, …
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Interactions between skimmed bovine milk and tea infusions under an acidulous environment: a thesis submitted in partial fulfilment of the requirements for the Degree of Doctor of Philosophy at Lincoln University
… and microstructural properties of acidified dairy gels produced with tea infusions (ADG), as well as the secondary structure of protein components, were investigated to explore the practicality of using green tea, oolong tea and black tea extracts as an additive in milk products. …
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The impact of protein polymorphism, bovine feeding strategy and consumption temperature on the in vitro digestion behaviour of selected dairy products
… Project 8 - Digestive characteristics of dairy products. The overall aim of Target project 8 was to use in vitro, ex vivo and animal models to further the understanding of the digestion of dairy products. This research has fulfilled the goal of improving our knowledge of both in vitro …