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Showing 1 to 20 of 65 for “"Protein concentrate"”.
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Fish protein concentrate as a food additive
Yeast breads and brownies were prepared with Fish Protein Concentrate from three sources. The FPC's were substituted for 0, 10, and 15 per cent of the flour w:w in each product. The results of a nine member taste panel showed the amount and brand of FPC added affected the properties of the …
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Exopolysaccharides Modify Functional Properties of Whey Protein Concentrate
… objectives of this research were to produce whey protein concentrate (WPC) with modified functionality using exopolysaccharides (BPS) producing cultures and utilize modified WPC to replace egg whites in cake. Two different BPS-producing cultures, Lactococcus lactis ssp. cremoris (JFR) and …
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The effects of moist heat on the nutritive value of soy protein concentrate
Soy protein concentrate (SPC) was autoclaved at 121°C and 15 p.s.i for 0, 10, 30 min., 2 and 4 hr. The solubility of the control, 10 and 30 min. autoclaved samples was quite low (about 12%) as compared with the 2 and 4 hr. samples (about 27%) in potassium phosphate buffer (pH 7.6, 0.5 ionic …
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Effect of Double Homogenization and Whey Protein Concentrate on the Texture of Ice Cream
… three, contained 0.10% emulsifier and 1 % whey protein concentrate (WPC) substituted for 1 % nonfat dry milk (NDM), upon exiting the pasteurizer was heated to 60°C, rehomogenized at 141 kg/cm2 pressure on the first stage and 35 kg/cm<sup>2</sup> pressure on the second (T5), and cooled to 3°C. …
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Leaf protein concentrate from paunch grass and green waste: A technoeconomic analysis and lifecycle assessment
The global supply of food and feed protein needs to double during the first half of the 21st century. At present, food and feed protein is produced by livestock and arable crop farming. Further expansion of this protein production model is unsustainable in many countries due to overallocated water …
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Evaluation of a Low Ash Fish Protein Concentrate for Use in Calf Milk Replacer Formulas
Made available in DSpace on 2014-12-10T17:37:54Z (GMT). No. of bitstreams: 1 6915308.pdf: 7345493 bytes, checksum: 9f0fb3b09960b6852be91ed2f8621faf (MD5) Previous issue date: 1969
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Evaluation of Yield and Quality of Cheddar Cheese Manufactured from Milk with Added Whey Protein Concentrate
… in human food applications (65). Use of whey proteins has been limited because of poor physical and functional properties of the commercial products. Within the last 10 years, the efficient and economical removal of the water from whey by membrane filtration has become accepted in the dairy …
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Enzymatic hydrolysis and fermentation of soy flour to produce ethanol and soy protein concentrate with increased polyphenols
Submission published under a 24 month embargo labeled 'U of I Access', the embargo will last until 2023-12-01
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The Investigation of Problems Associated With Feeding a Milk Replacer Containing Fish Protein Concentrate as The Sole Protein Source to Young Calves
Made available in DSpace on 2014-12-12T00:36:26Z (GMT). No. of bitstreams: 1 7500332.pdf: 4871178 bytes, checksum: 887422555ef7f9326f341581a9821aa0 (MD5) Previous issue date: 1974
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Protein enhancement of DDGS from conventional and enzymatic dry grind processes
… fiber were recovered prior to fermentation. Protein concentrate, protein isolate and sieving processes were applied to increase DDGS protein and decrease fiber contents. For conventional DDGS, protein contents of protein concentrate, protein isolate and sieved products were 33, 37 and 40%, …
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The effect of whey protein on insulin and glucose responses in recreationally active males
… and glycemic responses of hydrolyzed whey protein concentrate (WPH) in comparison to its intact form, whey protein concentrate (WPC), and carbohydrate control (CHO) in recreationally active young men over a 3-hr postprandial period. Thirteen subjects aged 23±2.3y (mean±SEM) participated in …
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Increasing the Protein Content of Ice Cream
… The control (Treatment 1) contained 3. 78% protein. Treatments 2 and 5 were increased with 30% more protein; Treatments 3 and 6 by 60% more protein, and Treatments 4 and 7 by 90% more protein compared to Treatment 1 by addition of whey protein concentrate or milk protein concentrate powders, …
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PSE Poultry Breast Enhancement through the Utilization of Poultry Collagen, Soy Protein, and Carrageenan in a Chunked and Formed Deli Roll
… processed with PSE turkey meat display poor protein bind, color, and water retention, enhanced usability could add value to this low value raw material through locating a niche for PSE meat currently utilized in further processed products. Experiment 1 consisted of four broiler breast …
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Inclusion of lupin meal and effect of a commercial feed supplement (Synergen™) in diets for carp, Cyprinus carpio
Abstract Plant proteins are mainly used to formulate diets for carp. Soybean meal (SBM) is one of the most nutritious of all plant protein sources in carp feeds. However, an increase in the use of soybean meal for human consumption and animal feed in both developed and developing countries has …
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Effect of Lactose Source, Lactose Level, and Type of Emulsifying Salts on the Properties of a Processed Cheese Product
… studies on the use of nonfat dry milk, whey protein concentrate 34 and lactose powders in processed cheeses or cheese analogs found that increasing the percentage of lactose was associated with an increase in browning and crystallization. There has been little work done of the effects of …
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Evaluation of Age and Dietary Ingredients on Nutrient Utilization in the Young Chick
… age and among different soy products, with soy protein isolate and soy protein concentrate yielding the highest values and severely under heated soybeans having very low AA digestibility values. The MEn and AA digestibilities of soybeans were improved by genetically removing both the Kunitz …
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Composition and Consumer Acceptance of Frozen Yogurts Utilizing Whey Protein Concentrates
… evaluation were to evaluate a new fermented whey protein concentrate for utilization in vanilla, strawberry, and chocolate frozen yogurts, to determine the acceptability of frozen yogurt with 100% replacement of milk solids-not-fat with whey protein concentrate, to determine if the proposed …
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Functional Properties of Restructured Boneless Pork Produced From Pse and Rfn Pork Utilizing Non-Meat Adjuncts
… starch (MFS), sodium caseinate (SC), and soy protein concentrate (SPC). Response Surface Methodology was utilized to determine the effects of these adjuncts on water holding capacity, color, and texture. Both RFN pork and PSE pork were selected based on visual color for the following five …
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