Relevant bibliographies by topics / Casein/whey protein ratio

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Casein/whey protein ratio'

Author: Grafiati
Published: 18 July 2023
Last updated: 31 July 2025

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Journal articles on the topic "Casein/whey protein ratio"

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Newport, Michael J., and Michael J. Henschel. "Growth, Digestion, and Protein Metabolism in Neonatal Pigs Given Diets Containing Whey as the Predominant or Only Source of Milk Protein." Journal of Pediatric Gastroenterology and Nutrition 4, no. 4 (1985): 639–44. http://dx.doi.org/10.1002/j.1536-4801.1985.tb08922.x.

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SummaryMilk substitutes containing ratios of casein/ whey protein ranging from 80:20 to 0:100 were given to neonatal pigs. A ratio of 60:40 gave maximum growth rate, efficiency of feed utilization and nitrogen retention, and the lowest concentration of urea in blood plasma. This ratio is close to that in sow's milk, suggesting the hypothesis that in each species the milk may be adapted to the protein requirements of their young; by analogy, a casein/whey protein ratio of 20:80 in humanized milk formula might lead to more efficient protein utilization by the infant. In general, changes in the p
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HERMANSEN, JOHN E., STEEN OSTERSEN, NIELS C. JUSTESEN, and OLE AAES. "Effects of dietary protein supply on caseins, whey proteins, proteolysis and renneting properties in milk from cows grazing clover or N fertilized grass." Journal of Dairy Research 66, no. 2 (1999): 193–205. http://dx.doi.org/10.1017/s0022029999003477.

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The objective of this work was to examine whether variation in the amino acid supply to cows could be a reason for the reduced casein content and poorer renneting properties of milk that often occur in late summer, or whether these effects are related to proteolysis in the raw milk. In a 2×2×2 factorial design, we investigated the effects of sward (clover v. rye-grass) and supplementary feed with a high or low level of rumen-soluble N or of rumen undegradable protein on milk protein composition during the grazing season. A total of 32 Danish Holstein cows were included in the experiment. Milk
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Adkins, Yuriko, Steven C. Zicker, Allan Lepine, and Bo Lönnerdal. "Changes in nutrient and protein composition of cat milk during lactation." American Journal of Veterinary Research 58, no. 4 (1997): 370–75. http://dx.doi.org/10.2460/ajvr.1997.58.04.370.

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Abstract Objective To evaluate changes in the nutrient and protein composition of cat milk during lactation. Animals 12 lactating domestic shorthair cats. Procedure Milk samples collected on days 1, 3, 7, 14, 28, and 42 after parturition were analyzed for concentrations of nitrogen, nonprotein nitrogen, casein, whey proteins, amino acids, total lipids, lactose, citrate, minerals, and trace elements. Individual milk proteins (caseins and whey proteins) were analyzed by use of polyacrylamide gradient gel electrophoresis. Results True protein concentration ranged from 6.3 to 8.6% and was as high
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Sánchez‐Hidalgo, Víctor Manuel, Samuel Flores‐Huerta, Guadalupe Matute, Claudia Serrano, Bárbara Urquieta, and Rocío Espinosa. "Whey Protein/Casein Ratio and Nonprotein Nitrogen in Preterm Human Milk During the First 10 Days Postpartum." Journal of Pediatric Gastroenterology and Nutrition 26, no. 1 (1998): 64–69. http://dx.doi.org/10.1002/j.1536-4801.1998.tb00727.x.

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ABSTRACTBackground:This study was designed to describe the longitudinal changes in the casein and whey fractions and the total and nonprotein nitrogen contents of preterm human milk for the first 10 days postpartum.Methods:Eleven mothers delivering at 30 to 34 weeks of gestation were studied, six throughout the first 10 days and five on the first postpartum day. Four milk samples were collected every day by expression of one breast with an electric breast pump. Casein and whey protein were separated from the defatted milk by isoelectric precipitation in calcium chloride and by subsequent ultra
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Hallén, Elin, Anne Lundén, Toomas Allmere, and Anders Andrén. "Casein retention in curd and loss of casein into whey at chymosin-induced coagulation of milk." Journal of Dairy Research 77, no. 1 (2009): 71–76. http://dx.doi.org/10.1017/s0022029909990434.

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Impact of milk protein composition on casein (CN) retention in curd during the milk coagulation process was studied using a model cheese making system. Individual milk samples from 110 cows in mid lactation of the Swedish Red and Swedish Holstein breeds with known genotypes of β-casein, κ-casein and β-lactoglobulin were defatted, coagulated with chymosin, subjected to syneresis and subsequent pressing simulated by centrifugation. The results indicated that κ-casein concentration of milk plays an important role in the curd formation process and initial syneresis (whey after cutting), whereas an
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VAN BERESTEIJN, EMERENTIA C. H., ROGER A. PEETERS, JAAP KAPER, RON J. G. M. MEIJER, ARJAN J. P. M. ROBBEN, and DANIËL G. SCHMIDT. "Molecular Mass Distribution Immunological Properties Nutritive Value of Whey Protein Hydrolysates." Journal of Food Protection 57, no. 7 (1994): 619–25. http://dx.doi.org/10.4315/0362-028x-57.7.619.

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Whey protein concentrate was hydrolyzed using the technical food-grade enzyme Corolase 7092 in order to abolish the allergenicity of whey proteins. The immunological properties of the hydrolysates were tested in vitro with a human-immunoglobulin E (human-IgE) enzyme-linked immunosorbent assay (ELISA) using sera obtained from children allergic to milk proteins and in vivo with a mouse-rat heterologous passive cutaneous anaphylactic test and an anaphylactic shock test in mice. The protein efficiency ratio, determined in young growing rats, was compared to that of casein. Ultrafiltration of the h
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Jeswan Singh, Mandeep, Jayani Chandrapala, Punsandani Udabage, Ian McKinnon, and Mary Ann Augustin. "Heat-induced changes in the properties of modified skim milks with different casein to whey protein ratios." Journal of Dairy Research 82, no. 2 (2014): 135–42. http://dx.doi.org/10.1017/s0022029914000739.

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The heat-induced changes in pH, Ca activity and viscosity after heating at 90 °C for 10 min of five modified skim milks were studied as a function of the initial pH of the milks at 25 °C. The milks had (i) different ratios of casein : whey protein (0·03, 1·74, 3·97, 5·27 and 7·25), (ii) the same total solids concentration (9% w/w) and (iii) prior to the adjustment of the pH, similar values of pH (6·67–6·74), concentration of serum calcium, and calcium activity, suggesting that the sera have similar mineral composition. The total protein concentrations of the milks differ (2·8–4·0%, w/w). The p
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Dijk, Francina J., Zandrie Hofman, Yvette C. Luiking, et al. "Muscle Protein Synthesis with a Hybrid Dairy and Plant-Based Protein Blend (P4) Is Equal to Whey Protein in a Murine Ageing Model after Fasting." Nutrients 15, no. 11 (2023): 2569. http://dx.doi.org/10.3390/nu15112569.

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P4, a specific combination of dairy proteins (whey and casein) and plant-based protein isolates (pea and soy), has been shown to provide a more balanced amino acid (AA) profile than its single constituent proteins; however, less is known about how this translates to muscle protein synthesis (MPS). The aim of this study was to investigate the effect of P4 compared to whey or casein against fasted control on MPS. C57BL/6J mice, aged 25 months, were fasted overnight, followed by oral gavage of either whey, P4, casein, or water as a fasted control. Thirty minutes after ingestion, puromycin (0.04 µ
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Vasenina, A. O., G. S. Anisimov, and A. D. Lodygin. "The influence of microparticulated whey proteins with polyphenols and micellar casein concentrate on quality indicators and biological value of semi-hard cheese." Sovremennaya nauka i innovatsii, no. 1 (49) (2025): 63–71. https://doi.org/10.37493/2307-910x.2025.1.5.

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The aim of the research is to study the combined effect of micellar casein concentrate and whey protein microparticulate with polyphenols on the process of rennet coagulation of milk, organoleptic, physico-chemical parameters and biological value of experimental cheese samples. Cow's milk obtained from the supplier “Chapaevskoye” farm with a mass concentration of fat 3.9 %, micellar casein concentrate with a ratio of casein: whey proteins 96:4, microparticulate of whey proteins with the inclusion (encapsulation) of dihydroquercetin in their structure, produced at JSC “Dairy Plant Stavropolsky”
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Schiffer, Simon, Bello Teslim Adekunle, Andreas Matyssek, Martin Hartinger, and Ulrich Kulozik. "Effect of Pre-Heating Prior to Low Temperature 0.1 µm-Microfiltration of Milk on Casein–Whey Protein Fractionation." Foods 10, no. 5 (2021): 1090. http://dx.doi.org/10.3390/foods10051090.

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During skim milk microfiltration (nominal pore size of 0.1 µm) at 10 °C, the whey protein purity in the permeate is reduced by an enhanced serum casein permeation, primarily of β-casein. To decrease casein permeation, the possibility of a pre-heating step under pasteurization conditions before the filtration step was investigated, so as to shift the equilibrium from soluble serum casein monomers to impermeable micellar casein. Immediately after the pre-heating step, low temperature microfiltration at 10 °C was conducted before the casein monomers could diffuse into the serum. The hypothesis wa
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Dissertations / Theses on the topic "Casein/whey protein ratio"

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Wei, Ting. "A dairy-based beverage development by alpha-lactalbumin/beta-lactoglobulin ratio adjustment for dysphagia patients." Thesis, Kansas State University, 2014. http://hdl.handle.net/2097/17649.

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Master of Science<br>Department of Food Science<br>Karen A. Schmidt<br>People who suffer from swallowing disorders are diagnosed with dyphasgia. The beverage for the dyphagia patients should have the apparent viscosity in the range of nectar-like (51 to 350 mPa•s) or honey-like (351 to 1750 mPa•s). Due to the swallowing problems, dysphagia patients usually consume beverages slowly. Thus, the apparent viscosity of beverage for such patients should be high enough to be in the suitable range during the entire time of consumption. Three ratios of α-lactalbumin (α-la)/β-lactoglobulin (β-lg) (3:8,
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Martin, François. "Impact des shémas technologiques de fabrication, de la formulation et du veillissement sur l'état des protéines et les propriétés technofonctionnelles des poudres protéiques laitières." Electronic Thesis or Diss., Rennes, Agrocampus Ouest, 2022. http://www.theses.fr/2022NSARB363.

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Ce projet de thèse CIFRE a eu pour objectif de mieux cerner les évolutions de structure et de propriétés fonctionnelles subies par les concentrés protéiques laitiers au cours de leur élaboration, en lien avec les paramètres de procédés appliqués. L’influence du schéma technologique de fabrication, de la base de mélange (eau vs perméat d’ultrafiltration de lait) et de la formulation (différents ratios Caséines/Protéines solubles) sur les caractéristiques physico-chimiques, la susceptibilité enzymatique, les propriétés physiques des poudres et les propriétés de réhydratation qui en découlent ont
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Parkinson, Emma Louise. "Protective effect of casein on the thermal stability of whey protein-stabilized emulsions." Thesis, University of Leeds, 2005. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.418759.

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Kharlamova, Anna. "Texturization of dairy protein systems with whey protein isolate aggregates." Thesis, Le Mans, 2017. http://www.theses.fr/2017LEMA1029/document.

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Dans le lait on peut distinguer les protéines sériques et les caséines. Les protéines sériques sont des protéines globulaires qui se trouvent dans le sérum du lait et elles sont connues pour leurs propriétés fonctionnelles exceptionnelles. Quand une solution de protéines sériques est chauffée, elles perdent leur structure native et peuvent s'agréger. Elles forment des agrégats de différentes formes, tailles et densités : des cylindres, des agrégats fractals, des microgels et des agrégats fibrillaires. De l'autre côté, les caséines sont organisées dans des micelles de caséine d'un rayon environ
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Heffron, Sean Patrick. "The Effect of Whey Protein Isolate on Plasma Amino Acids, Nitrogen Balance, Glutathione and Performance during Energy Restriction in Athletes." Thesis, Virginia Tech, 2004. http://hdl.handle.net/10919/41336.

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This study compared the effects of whey and casein on plasma AA, nitrogen balance (NBAL), glutathione and performance in dieting athletes. Twenty cyclists consumed 40 g·d-1 whey (WHEY) or casein (CAS) for 3 wk. On d 18 – 21 subjects restricted intake to 20 kcal·kg-1·d-1 plus protein supplement. Apparent NBAL was estimated on d 18 – 21 while postabsorptive and 2 h postprandial plasma AA were measured on d 14 and 21. On d 1, 15 and 22 subjects performed an exercise performance test and provided blood for glutathione analysis. Both groups experienced similar negative NBAL (CAS = -19.7 ± 1.4 g, WH
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Brumini, Diana. "Investigation on donkey milk protein fractions: in vitro antimicrobial, antiviral and anti-proliferative activities and casein separation by cation exchange chromatography." Doctoral thesis, Università di Catania, 2013. http://hdl.handle.net/10761/1273.

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This thesis was aimed to study donkey milk protein fractions and their biological properties. In the first Chapter the donkey¡¯s milk gross composition and the related hygienic-sanitary aspects are introduced. The main use of donkey milk in human nutrition, especially in infancy and in patients with cow milk protein allergy (CMPA), is also discussed. The second Chapter ¡°Antimicrobial compounds in milk¡± was drafted after an intensive course at the University of Copenhagen: ¡°Functional milk compound ¨C with focus on milk proteins¡±, and presented as the final report of the first year of Ph
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Li, Zheng. "Interactions of flavor compounds with soy and dairy proteins in model systems /." free to MU campus, to others for purchase, 2000. http://wwwlib.umi.com/cr/mo/fullcit?p9974652.

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Wedholm, Anna. "Variation in milk protein composition and its importance for the quality of cheese milk /." Uppsala : Dept. of Food Science, Swedish University of Agricultural Sciences, 2008. http://epsilon.slu.se/200813.pdf.

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Bonfatti, Valentina. "Genetic analysis of milk protein composition and of its relationship with renneting properties of individual cow milk." Doctoral thesis, Università degli studi di Padova, 2010. http://hdl.handle.net/11577/3426901.

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Milk coagulation properties (MCP) are a fundamental aspect in cheese production, but un unfavorable trend over year on MCP have been observed in several countries. The cheese yield has decreased, accentuating the necessity to provide dairies with milk well suited for dairy products manufacture. During the past decades the focus of milk production has been kg’s of milk protein, but total milk protein content is a poor indicator of MCP, and the lack of an appropriate high-throughput analysis for routine determination of milk coagulation is currently limiting the opportunity to improve MCP by dir
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Sjöberg, Frida. "Development of an energy dense, protein enriched oat-based yogurt." Thesis, Linnéuniversitetet, Institutionen för kemi och biomedicin (KOB), 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-66941.

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As of today, there is a challenge amongst the elderly to get the energy they need. Malnutrition is a fact for too many and protein is one of the most common deficiencies among macronutrients in this age group. Another group, also in the need of extra energy and protein, are those with a higher level of physical activity. Aventure AB in Lund, Sweden, has earlier developed an “in between meal beverage”, based on oats, with high energy and protein content called “Skaka &amp; Smaka”. This beverage has with promising results been distributed to selected hospitals in Sweden as a pilot-trial. As an e
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Books on the topic "Casein/whey protein ratio"

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Prase, Benjamin. Effekte Einer Gezielten Protein-Supplementierung Von Whey vs Casein Bei Sportlern und Krafttrainierenden. GRIN Verlag GmbH, 2018.

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Nielsen, Courtney. Protein Powder Cooking... Beyond the Shake: 200 Delicious Recipes to Supercharge Every Dish with Whey, Soy, Casein and More. Ulysses Press, 2016.

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Protein powder cooking... beyond the shake: 200 delicious recipes to supercharge every dish with whey, soy, casein and more. Ulysses Press, 2016.

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Puntis, John. Formula and complementary feeding. Oxford University Press, 2018. http://dx.doi.org/10.1093/med/9780198759928.003.0005.

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Some mothers are unable, or choose not, to breastfeed; bottle-feeding carries certain risks that can be minimized by following simple rules. Formula must satisfy all the nutritional needs of an infant and recommendations for the composition of infant formula have been adopted in the Codex Alimentarius. The two main types of formula differ in protein composition (whey or casein predominant). Follow-on formula are designed for infants from 6–12 months of age. Soy protein is an alternative to cow milk protein, but because of its high phytoestrogen content, should not be used before 6 months. Unmo
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Book chapters on the topic "Casein/whey protein ratio"

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Hansen, A. P., and D. C. Booker. "Flavor Interaction with Casein and Whey Protein." In ACS Symposium Series. American Chemical Society, 1996. http://dx.doi.org/10.1021/bk-1996-0633.ch007.

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Veldhorst, Margriet, Anneke van Vught, and Margriet Westerterp-Plantenga. "The Effects of Casein-, Whey-, and Soy Protein on Satiety, Energy Expenditure, and Body Composition." In Weight Control and Slimming Ingredients in Food Technology. Wiley-Blackwell, 2009. http://dx.doi.org/10.1002/9780813819679.ch8.

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Saleha, Rischa Amalia, Abdul Manab, Manik Eirry Sawitri, and Premy Puspitawati Rahayu. "Powder Milk Fortified with Whey Protein and Meniran Extract (Phyllanthus niruri L.) Encapsulated Casein Hydrolysate." In Advances in Biological Sciences Research. Atlantis Press International BV, 2023. http://dx.doi.org/10.2991/978-94-6463-116-6_26.

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Pesic, Mirjana B., Miroljub B. Barac, Sladjana P. Stanojevic, and Miroslav M. Vrvić. "Heat-Induced Casein–Whey Protein Interactions in Caprine Milk: Whether Are Similar to Bovine Milk?" In Food Engineering Series. Springer International Publishing, 2015. http://dx.doi.org/10.1007/978-3-319-24040-4_9.

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Räihä, Niels C. R. "Protein Quantity and Whey-Casein Ratio in Infant Formulas." In Protein and Non-Protein Nitrogen in Human Milk. CRC Press, 2019. http://dx.doi.org/10.1201/9780367812805-10.

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Bekele, Birhanu. "Innovative Approach of Cheese Making from Camel Milk: A Review." In Dairy Processing - From Basics to Advances [Working Title]. IntechOpen, 2022. http://dx.doi.org/10.5772/intechopen.108700.

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Camel milk contains all essential important components of human diet and generates cash, ensures food security, and provides health benefits. Compared to cow milk, camel milk has higher levels of whey protein, lower levels of αs1-casein, larger size of κ-casein, and a very low κ- to β-casein ratio. As a result, the technical characteristic of the acidic or enzymatic coagulation process of camel milk for cheese making is affected by all these factors. Camel milk cheese is a recent product that enters into both the domestic and global milk product markets. Cheese made from camel milk can have pr
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Gunasekaran, Sundaram, and Oscar Solar. "Heat-Induced Casein–Whey Protein Interactions." In Food Proteins and Peptides. CRC Press, 2012. http://dx.doi.org/10.1201/b11768-9.

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McCarthy, Geoffrey, James A. O’Mahony, Mark A. Fenelon, and Rita M. Hickey. "Understanding nutritional and bioactive properties of whey." In Understanding and improving the functional and nutritional properties of milk. Burleigh Dodds Science Publishing, 2022. http://dx.doi.org/10.19103/as.2022.0099.07.

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Whey is a co-product of cheese and casein manufacturing processes. Historically, whey was a waste product with associated challenges on disposal due to its high organic matter content and biological oxygen demand. However, with the emergence of fractionation technology, whey has gained recognition as a source of nutritional and bioactive compounds, particularly for its protein and peptide constituents. Findings from in vitro, animal and human studies demonstrate that whey in its various formats (concentrate, isolate, hydrolysate and individual proteins/ peptides) possess a range of beneficial
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Kelly, Alan, Patrick Fox, and Tim Cogan. "The Production of Milk Protein Ingredients and Lactose." In From Farm to Table. Oxford University PressNew York, NY, 2024. https://doi.org/10.1093/9780197581025.003.0010.

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Abstract This chapter considers products derived from milk and the by-products of the manufacture of dairy products. Milk is increasingly the starting point for making a huge range of fractionated products and ingredients, from whey protein powders sold in gyms for body-building to lactose used in the preparation of pharmaceutical tablets. The chapter relates how the oldest example of this is probably the way in which whey, a by-product of cheesemaking, was transformed from a perceived waste disposal problem for much of the history of cheese-making, to a highly valued source of a range of ingr
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Kelly, Alan, Patrick Fox, and Tim Cogan. "The Chemistry of Milk Components." In From Farm to Table. Oxford University PressNew York, NY, 2024. https://doi.org/10.1093/9780197581025.003.0002.

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Abstract The main components of milk, in order of concentration from the highest to lowest, are water, lactose, fat, protein, and mineral salts. The production of dairy products depends very much on the properties of each of these, individually or collectively, and so this chapter discusses the properties of each in turn, including a basic introduction to their chemistry as related to the processing of milk. It describes, for example, the two types of protein in milk, casein and whey proteins, each with very different properties that relate to the production of products as diverse as cheese, y
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Conference papers on the topic "Casein/whey protein ratio"

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Daufin, G., J. P. Escudier, H. Carrère, S. Bérot, L. Fillaudeau, and M. Decloux. "Application of Membrane Processes in Food and Dairy Industry." In CORROSION 2000. NACE International, 2000. https://doi.org/10.5006/c2000-00313.

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Abstract Membrane processes have become major tools in food processing for more than 25 years. The food industry represents a significant part of the turnover of the membrane manufacturing industry worldwide. The main applications of membrane operations are in the dairy industry (whey protein concentration, milk protein standardization, etc.) far before beverages (wine, beer, fruit juices, etc.) and egg products. Among the very numerous applications on an industrial scale a few striking particular separations which represent the last advances in food processing are reported. Clarification of f
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Gutov, N. "STUDY OF FRACTIONAL COMPOSITION OF PROTEINS OF MILK-PROTEIN CONCENTRATES." In I International Congress “The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies”. Kemerovo State University, 2023. http://dx.doi.org/10.21603/-i-ic-36.

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Purpose: to study the fractions of casein proteins and whey proteins with reference to their molecular weight values. Consider the nature of microfiltration and diafiltration processes actively accepted in the separation of casein proteins from whey proteins. Describe the process of removing pathogenic microflora from defatted mo-lock using ceramic membranes.
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E, Borovik Tatiana, Bushueva Tatiana V, Skvortsova Vera A, Zvonkova Natalia G, and Guseva Irina M. "P1 Comparative evaluation of clinical efficacy of whey extensively hydrolyzed formula and casein-based extensively hydrolyzed formula in infants with cow’s milk protein allergy." In 8th Europaediatrics Congress jointly held with, The 13th National Congress of Romanian Pediatrics Society, 7–10 June 2017, Palace of Parliament, Romania, Paediatrics building bridges across Europe. BMJ Publishing Group Ltd and Royal College of Paediatrics and Child Health, 2017. http://dx.doi.org/10.1136/archdischild-2017-313273.89.

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Jonker, Renate, Nicolaas E. Deutz, Marcia L. Erbland, Paula J. Anderson, and Marielle P. Engelen. "Malnourished Patients With Chronic Obstructive Pulmonary Disease Respond Anabolic To Bolus Feeding Of Both Casein And Whey Protein With No Additional Effect Of Leucine Addition." In American Thoracic Society 2012 International Conference, May 18-23, 2012 • San Francisco, California. American Thoracic Society, 2012. http://dx.doi.org/10.1164/ajrccm-conference.2012.185.1_meetingabstracts.a5314.

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Kulikov, Denis, Ruzaliya Ulanova, and Valentina Kolpakova. "COMPREHENSIVE BIOTECHNOLOGICAL APPROACH TO PROCESSING OF PEA FLOUR FOR FOOD AND FODDER PURPOSES." In GEOLINKS Conference Proceedings. Saima Consult Ltd, 2021. http://dx.doi.org/10.32008/geolinks2021/b1/v3/06.

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Investigations were carried out to optimize the growth parameters of the symbiosis of cultures of the yeast Saccharomyces cerevisiae 121 and the fungus Geotrichum candidum 977 on whey waters formed from pea flour as a secondary product in the production of protein concentrates after precipitation of proteins at the isoelectric point. The whey remaining after protein precipitation is bioconverted at optimal parameters of crop growth (pH of the medium, amount of inoculum, temperature) with the formation of microbial plant concentrate (MPC) for feed purposes. Serum cultures assimilated stachyose,
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Volkova, G. S., E. V. Kuksova, E. R. Kryuchkova, E. N. Sokolova, and E. M. Serba. "Reserves of feed protein in the processing of secondary products of the alcohol industry." In БИОТЕХНОЛОГИЯ: НАУЧНЫЕ ИССЛЕДОВАНИЯ И СВЯЗЬ С ПРОИЗВОДСТВОМ. Всероссийский научно-исследовательский и технологический институт биологической промышленности, 2024. https://doi.org/10.47804/978-5-89904-038-2-2024-208-212.

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New types of raw materials can be used for obtaining new types of feed additives, such as grain-fruit bard obtained by joint processing of wheat and blackcurrant cake in the ratio of 1:3. When the bard was digested by the consortium of L. plantarum 314/8 and L. casei subsp. rhamnosus L-2 for 24 hours at 370C after centrifugation, biomass with crude protein content of 42.6% was obtained, which can be the basis of a protein feed additive. At the same time it is shown that addition of cottonseed meal in the amount of 5% to grain-fruit bard during fermentation does not lead to an increase in prote
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Reports on the topic "Casein/whey protein ratio"

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พงษ์สามารถ, สุนันท์, สุรรางค์ อัศวมั่นคง, นรานินทร์ มารคแมน та ін. การสำรวจคุณภาพของโปรตีนในเห็ด : รายงานการวิจัย. จุฬาลงกรณ์มหาวิทยาลัย, 1986. https://doi.org/10.58837/chula.res.1986.5.

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จากการตรวจสอบคุณภาพของโปรตีนจากเห็ดเพาะเลี้ยงทั้งหมด 8 พันธุ์ โดยวิธีวิเคราะห์ในหนูขาว และวิธีย่อยโปรตีนภายนอกร่างกาย พบว่าเห็ดที่นำทดลองทั้งหมดมีค่าของดรรชนีต่าง ๆ ที่แสดงคุณภาพของโปรตีนดังนี้ คือ peotein efficiency ratio (PER) 1.1-1.8 (casein = 2.7), PER adjusted 1.2-1.7 (casein = 2.5), relative PER (RPER) 42-67 (casein = 100), net protein ratio (NPR) 1.9-2.4 (casein = 3.2), relative NPR (RNPR) 58-72 (casein = 100), net proteinutilization (NPU) 27-34% and biological value (BV) 40-57% พบว่าค่าของ true digestibility (TD) ที่วิเคราะห์ในหนูขาวมีค่า 53-74% เป็นค่าต่ำกว่าค่าการย่อยโปรตีน 73-77% ซึ
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Barash, Itamar, J. Mina Bissell, Alexander Faerman, and Moshe Shani. Modification of Milk Composition via Transgenesis: The Role of the Extracellular Matrix in Regulating Transgene Expression. United States Department of Agriculture, 1995. http://dx.doi.org/10.32747/1995.7570558.bard.

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Altering milk composition via transgenesis depends on three main factors. (1) The availability of an efficient regulatory sequences for targeting transgene(s) to the mammary gland; (2) a reliable in vitro model to test the expression of transgenes prior to their introduction to the animal genome; and (3) better understanding of the major factors which determine the rate of gene expression and protein synthesis. The current studies provide the necessary means and knowledge to alter milk protein composition via transgenesis. The following specific goals were achieved: a: Identifying regulatory r
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99mTc SPECT-CT, Consensus QIBA Profile. Chair Yuni Dewaraja and Robert Miyaoka. Radiological Society of North America (RSNA)/Quantitative Imaging Biomarkers Alliance (QIBA), 2019. https://doi.org/10.1148/qiba/20191021.

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The quantification of 99mTc labeled biomarkers can add unique value in many different settings, ranging from clinical trials of investigation new drugs to the treatment of individual patients with marketed therapeutics. For example, goals of precision medicine include using companion radiopharmaceutical diagnostics as just-in-time, predictive biomarkers for selecting patients to receive targeted treatments, customizing doses of internally administered radiotherapeutics, and assessing responses to treatment. This Profile describes quantitative outcome measures that represent proxies of target c
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Avihingsanon, Yingyos, Jongkonnee Wongpiyabovorn, and Nattiya Hirankarn. Biomarker discovery in systemic lupus erythematosus: genome-methylation approaches : Research report. Chulalongkorn University, 2010. https://doi.org/10.58837/chula.res.2010.15.

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Discovery of novel biomarkers in lupus nephritis Biomarkers are needed for making diagnosis and prognosis. In lupus nephritis, conventional tests like urinalysis or serum creatinine remain inadequate for patient care. In this proposal, we focused on non-invasive tools like blood and urine mRNAs or proteins. We chose candidate genes involving regulatory T-cell, B-lymphocyte signatures or vascular protective factors. Expression of regulatory cell signature (FOXP3) in peripheral blood mononuclear cells is associated with activity of lupus nephritis. We found FOXP3 mRNA levels in PBMCs from patien
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