Relevant bibliographies by topics / Development of Whey Based Lactic

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Academic literature on the topic 'Development of Whey Based Lactic'

Author: Grafiati
Published: 4 June 2021
Last updated: 1 February 2022

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Journal articles on the topic "Development of Whey Based Lactic"

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N, Kanchana, Veeranan Arun Giridhari V, and Vijayalakshmi R. "Development and Evaluation of Whey-based Herbal Beverages as Health Drink." Madras Agricultural Journal 108, March (2021): 1–5. http://dx.doi.org/10.29321/maj.10.000478.

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The present study aimed to developwhey-based herbal beverages and to evalautetheir physical, chemical, and sensory properties. The pH, titrable acidity (% lactic acid) and total soluble solids (⁰Brix) of whey used for the development of whey based herbal drinks were found to be 5.21, 0.23 and 6.4 respectively. The proximate composition of whey such as lactose (g/100g), protein (g/100g) and fat (g/100g) were 4.28, 0.28 and 0.13, respectively. The whey (65%), sugar (11%), H1 - brahmi extract (3%), H2 - mint extract (2%) and H3 - jaljeera powder (0.15%) were standardized for the formulation of wh
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Castro, Elisangela de Andrade, Poliana Brito de Sousa, Elisabeth Mariano Batista, et al. "Development of a frozen drink based on prebiotic lactic beverage: physicochemical, microbiological and sensory aspects." Research, Society and Development 9, no. 12 (2020): e3049129040. http://dx.doi.org/10.33448/rsd-v9i12.9040.

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The improper disposal of residual whey from dairy production represents a serious environmental problem in Brazil, causing a lot of effort applied in the development of dairy products with partial replacement of milk by whey. In this study, three formulations of a frozen dairy drink containing whey and different amounts of fructooligosaccharides, in replacing saccharose, were developed and evaluated in relation to physicochemical, microbiological and sensory properties. All physicochemical and microbiological parameters were within Brazilian regulations for frozen edibles. Evaluated by 120 vol
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Zandona, Elizabeta, Marijana Blažić, and Anet Režek Jambrak. "Whey Utilisation: Sustainable Uses and Environmental Approach." Food Technology and Biotechnology 59, no. 2 (2021): 147–61. http://dx.doi.org/10.17113/10.17113/ftb.59.02.21.6968.

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The dairy industry produces large amounts of whey as a by- or co-product, which has led to considerable environmental problems due to its high organic matter content. Over the past decades, possibilities of more environmentally and economically efficient whey utilisation have been studied, primarily to convert unwanted end products into a valuable raw material. Sustainable whey management is mostly oriented to biotechnological and food applications for the development of value-added products such as whey powders, whey proteins, functional food and beverages, edible films and coatings, lactic a
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Zandona, Elizabeta, Marijana Blažić, and Anet Režek Jambrak. "Whey Utilisation: Sustainable Uses and Environmental Approach." Food Technology and Biotechnology 59, no. 2 (2021): 147–61. http://dx.doi.org/10.17113/ftb.59.02.21.6968.

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The dairy industry produces large amounts of whey as a by- or co-product, which has led to considerable environmental problems due to its high organic matter content. Over the past decades, possibilities of more environmentally and economically efficient whey utilisation have been studied, primarily to convert unwanted end products into a valuable raw material. Sustainable whey management is mostly oriented to biotechnological and food applications for the development of value-added products such as whey powders, whey proteins, functional food and beverages, edible films and coatings, lactic a
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M’hir, Sana, Kais Rtibi, Asma Mejri, et al. "Development of a Novel Whey Date Beverage Fermented with Kefir Grains Using Response Surface Methodology." Journal of Chemistry 2019 (December 24, 2019): 1–13. http://dx.doi.org/10.1155/2019/1218058.

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The aim of this study was to develop a novel kefir beverage using date syrup, whey permeate, and whey. The levels of the kefir grain inoculum (2–5% w/v), fruit syrup (10–50% w/v), and whey permeate (0–5% w/v) on pH, total phenolic content, antioxidant activity, lactic acid bacteria and yeast counts, and overall acceptability were investigated using central composite design. The use of response surface methodology allowed us to obtain a formulation with acceptable organoleptic properties and high antioxidant activities. The obtained beverages had total phenolic content, % DPPH scavenging activi
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Pescuma, Micaela, Elvira M. Hébert, Elena Bru, Graciela Font de Valdez, and Fernanda Mozzi. "Diversity in growth and protein degradation by dairy relevant lactic acid bacteria species in reconstituted whey." Journal of Dairy Research 79, no. 2 (2012): 201–8. http://dx.doi.org/10.1017/s0022029912000040.

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The high nutritional value of whey makes it an interesting substrate for the development of fermented foods. The aim of this work was to evaluate the growth and proteolytic activity of sixty-four strains of lactic acid bacteria in whey to further formulate a starter culture for the development of fermented whey-based beverages. Fermentations were performed at 37°C for 24 h in 10 and 16% (w/v) reconstituted whey powder. Cultivable populations, pH, and proteolytic activity (o-phthaldialdehyde test) were determined at 6 and 24 h incubation. Hydrolysis of whey proteins was analysed by Tricine SDS-
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Bartkiene, Elena, Vita Lele, Vytaute Starkute, et al. "Plants and Lactic Acid Bacteria Combination for New Antimicrobial and Antioxidant Properties Product Development in a Sustainable Manner." Foods 9, no. 4 (2020): 433. http://dx.doi.org/10.3390/foods9040433.

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In this study, nutraceuticals based on antimicrobial ingredients (Artemisia absinthium water extract and essential oil (EO), Lactobacillus uvarum LUHS245 strain cultivated in a whey media, and blackcurrants juice (BCJ) preparation by-products were developed. In addition, two texture forming agents for nutraceutical preparations were tested (gelatin and agar). The developed nutraceutical ingredients showed antimicrobial properties: Artemisia absinthium EO (concentration 0.1%) inhibited methicillin-resistant Staphylococcus aureus, Enterococcus faecium, Bacillus cereus, Streptococcus mutans, Stap
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Alessandria, Valentina, Ilario Ferrocino, Francesca De Filippis, et al. "Microbiota of an Italian Grana-Like Cheese during Manufacture and Ripening, Unraveled by 16S rRNA-Based Approaches." Applied and Environmental Microbiology 82, no. 13 (2016): 3988–95. http://dx.doi.org/10.1128/aem.00999-16.

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ABSTRACTThe microbial ecology of cheese involves a rich and complex interaction between starter lactic acid bacteria and nonstarter lactic acid bacteria (NSLAB), mainly originating from raw milk and/or from the environment, that can contribute to the final characteristics of cheese. The aim of the present research was the exploration of the active microbiota by RNA-based approaches during the manufacturing and ripening of a Grana-like cheese. Reverse transcriptase PCR (RT-PCR)-denaturing gradient gel electrophoresis (DGGE) and RNA-based high-throughput sequencing were applied to profile microb
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Kuzmyk, Uliana, Andrii Marynin, Roman Svyatnenko, Yulia Zheludenko, and Mykhailo Kurmach. "Determining the effect of apple and banana powders dried by sublimation on the quality indicators of a sour milk dessert during storage." Eastern-European Journal of Enterprise Technologies 3, no. 11 (111) (2021): 28–35. http://dx.doi.org/10.15587/1729-4061.2021.228083.

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The shelf life of sour milk dessert has been substantiated based on the results of this study into the indicators of active acidity, water activity, enthalpy, and organoleptic properties. In addition, the content analysis of lactic acid bacteria and microbiological indicators in the finished product during storage was performed. It was found that the introduction of sublimated fruits together with whey protein concentrate reduces the water activity index from 0.984 to 0.972 by increasing the concentration of solids and product viscosity. The active acidity indicator acts in combination with th
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Karovičová, Jolana, Zlatica Kohajdová, Michaela Lauková, et al. "Utilisation of Quinoa for development of fermented beverages." Potravinarstvo Slovak Journal of Food Sciences 14 (July 28, 2020): 465–72. http://dx.doi.org/10.5219/1323.

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Lactic acid fermentation of pseudocereals represents a useful tool for the preparation of value-added beverages with beneficial properties to consumers. The aim of this work was the development of a novel quinoa-based beverage fermented with commercially available probiotic culture including Bifidobacterium sp., Lactobacillus acidophilus, and Streptococcus thermophilus. The results concluded that fermentation of quinoa beverages significantly increased proteins and total phenolic content and antioxidation activity in the final products (by 36.84%, 26.67%, and 14.74%, respectively). In general,
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Dissertations / Theses on the topic "Development of Whey Based Lactic"

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Liu, Ning. "Effect of radiation on polymerization, microstructure, and microbiological properties of whey protein in model system and whey protein based tissue adhesive development." ScholarWorks @ UVM, 2015. http://scholarworks.uvm.edu/graddis/521.

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Whey proteins are mainly a group of small globular proteins. Their structures can be modified by physical, chemical and other means to improve their functionality. The objectives of this study were to investigate the effect of radiation on protein-protein interaction, microstructure, and microbiological properties of whey protein-water solutions. Whey protein isolate (WPI) solutions (27-36% protein) were treated with different dosages (10-35 KGy) of gamma radiation. The protein solutions were analyzed for viscosity, turbidity, soluble nitrogen, total plate count, and yeast and mold counts. The
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Charalampopoulos, Dimitris. "Development aspects of cereal-based fermented foods with potentially probiotic lactic acid bacteria." Thesis, University of Manchester, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.488206.

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Kehl, II Jeffrey Allan. "TheExploration and Development of Iron-Based Catalysts for the Synthesis of Commodity Polymers:." Thesis, Boston College, 2019. http://hdl.handle.net/2345/bc-ir:108594.

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Thesis advisor: Jeffery A. Byers<br>This dissertation focuses on the development of iron-based polymerization catalysts for use in the production of high commodity polymers, polyethylene and poly(lactic acid). Chapter one establishes the current landscape of the plastic market and outlines the advantages to developing iron-based catalysts. Chapter two then explores the use of bis(pyridinylimino)isoindolate-ligated iron complexes as a family of ethylene polymerization catalysts possessing distinctive mechanistic behavior. Chapter three moves to focus on the polymerization of stereoregular poly(
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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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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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Sonseca, Olalla Agueda. "DEVELOPMENT OF SHAPE-MEMORY COMPOSITES BASED ON A BIODEGRADABLE POLYESTER ELASTOMER." Doctoral thesis, Universitat Politècnica de València, 2019. http://hdl.handle.net/10251/54129.

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[EN] The current PhD thesis deals with the development and characterization of novel nanocomposites based on biodegradable poly(mannitol sebacate) (PMS) matrices with tailored properties and shape-memory capabilities for biomedical applications. Two types of fillers -cellulose nanocrystals (CNC) and electrospun poly(lactic acid) nanofibers (NF-PLA)- were used as reinforcement in order to induce and/or enhance the shape-memory properties of PMS matrices. Also, different crosslinking profiles and stoichiometric ratios between mannitol and sebacic acid (1:1 and 1:2) were studied and evalua
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Cleveland, Megan Ann. "The development of a novel technique to evaluate binding between probiotic bacteria and phospholipids, and the creation of a dairy-based food product rich in milk bioactives." DigitalCommons@CalPoly, 2011. https://digitalcommons.calpoly.edu/theses/473.

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Probiotic bacteria are increasingly prevalent in food and nutritional products today. These remarkable microorganisms are capable of imparting exceptional health benefits on their host, including prevention of infection by pathogens and stimulation of immune system function. Their most common mode of delivery is through dairy products (e.g. yogurt), which are also one of their preferred habitats. The interactions between probiotic bacteria and dairy systems have been studied, but are still not well discerned. There is a need for better understanding of these associations, as well as those
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Åkerlund, Elin. "Development of polymer based composite filaments for 3D printing." Thesis, Uppsala universitet, Tillämpad materialvetenskap, 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-388554.

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The relatively new and still growing field of 3D-printing has opened up the possibilities to manufacture patient-specific medical devices with high geometrical accuracy in a precise and quick manner. Additionally, biocompatible materials are a demand for all medical applications while biodegradability is of importance when developing scaffolds for tissue growth for instance. With respect to this, this project consisted of developing biocompatible and bioresorbable polymer blend and composite filaments, for fused deposition modeling (FDM) printing. Poly(lactic acid) (PLA) and polycaprolactone (
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Almeida, Keila Emilio de. "Avaliação do perfil de acidificação e viabilidade de bactérias probióticas em misturas leite-soro para elaboração de bebidas lácteas utilizando soro de queijo Minas frescal." Universidade de São Paulo, 2007. http://www.teses.usp.br/teses/disponiveis/9/9133/tde-23052013-171235/.

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A tecnologia de fabricação de bebidas lácteas envolve a mistura de leite e soro, podendo ser fermentada por bactérias do iogurte ou probióticas e adicionada de polpa de fruta e outros aditivos permitidos. O produto final deve conter bactérias lácticas viáveis em número adequado. Os objetivos deste trabalho foram desenvolver bebidas lácteas probióticas a partir das misturas leite-soro e estudar sua vida-de-prateleira. O efeito da composição da cultura probiótica (Lactobacillus delbrueckii subsp. bulgaricus, L. acidophilus, L. rhamnosus e Bifidobacterium animalis subsp. lactis em co-cultura com
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Barbosa, João Alberto Cunha. "Development of a poly(L-Lactic acid) based drug release system." Master's thesis, 2015. http://hdl.handle.net/1822/41125.

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Dissertação de mestrado em Biofísica e Bionanossistemas<br>Nanomedicine and controllable drug delivery systems have recently initiated their way into therapeutics. Faulty and, many times, ineffective approaches that conventional medicine uses need to be replaced by novel and smart materials that assure that a drug is delivered in the right place, at the right time. Polymeric materials are now widely used to produce drug delivery vehicles with tunable characteristics and, if needed, triggered releases. Although several polymeric materials are already being used to produce drug delivery sys
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Book chapters on the topic "Development of Whey Based Lactic"

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Bermúdez-Humarán, Luis G., Silvia Innocentin, Francois Lefèvre, Jean-Marc Chatel, and Philippe Langella. "Development of Mucosal Vaccines Based on Lactic Acid Bacteria." In Prebiotics and Probiotics Science and Technology. Springer New York, 2009. http://dx.doi.org/10.1007/978-0-387-79058-9_29.

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Dixon, Elizabeth, and Katiun Attarpour. "Pediatric Fluid Management and Infusion." In Pediatric Anesthesia Procedures, edited by Anna Clebone and Barbara K. Burian. Oxford University Press, 2021. http://dx.doi.org/10.1093/med/9780190685188.003.0006.

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In the pediatric population, cases with significant blood loss represent a small percentage of surgeries. However, when significant blood loss does occur, management of fluids and blood products is critical. Examples of high blood loss pediatric surgeries may include trauma, burns, large tumors, scoliosis repair, craniosynostosis repair, neurosurgery, and cardiac surgery. In this chapter, fluid and blood management, as well as the setup of various types of fluid infusions and infusion pumps, are discussed. Surgical blood loss is particularly hazardous in children, given their low baseline blood volume. Crystalloid can be used initially; however, colloid (e.g., albumin), and blood products must be promptly considered for larger amounts of blood loss, based on clinical judgment and lab measurements. Blood loss and transfusion should additionally be discussed with the surgical team. Normally, mild anemia is tolerated in children when intravascular volume deficits are repleted. In addition to lab values, use clinical indicators including postoperative urinary output, heart rate, respiratory rate, and overall hemodynamic stability to guide transfusion decisions. The development of lactic acidosis is a late sign of inadequate oxygen-carrying capacity.
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Spann, Robert, Anna Eliasson Lantz, Christophe Roca, Krist V. Gernaey, and Gürkan Sin. "Model-based process development for a continuous lactic acid bacteria fermentation." In Computer Aided Chemical Engineering. Elsevier, 2018. http://dx.doi.org/10.1016/b978-0-444-64235-6.50279-5.

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Jacob, Jissy, Usman Lawal, Sabu Thomas, and Ravi Babu Valapa. "Biobased polymer composite from poly(lactic acid): processing, fabrication, and characterization for food packaging." In Processing and Development of Polysaccharide-Based Biopolymers for Packaging Applications. Elsevier, 2020. http://dx.doi.org/10.1016/b978-0-12-818795-1.00004-6.

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Conference papers on the topic "Development of Whey Based Lactic"

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Holmes, Benjamin, Nathan J. Castro, Jian Li, and Lijie Grace Zhang. "Development of a Biomimetic Electrospun Microfibrous Scaffold With Multiwall Carbon Nanotubes for Cartilage Regeneration." In ASME 2013 2nd Global Congress on NanoEngineering for Medicine and Biology. American Society of Mechanical Engineers, 2013. http://dx.doi.org/10.1115/nemb2013-93202.

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Cartilage defects, which are caused by a variety of reasons such as traumatic injuries, osteoarthritis, or osteoporosis, represent common and severe clinical problems. Each year, over 6 million people visit hospitals in the U.S. for various knee, wrist, and ankle problems. As modern medicine advances, new and novel methodologies have been explored and developed in order to solve and improve current medical problems. One of the areas of investigation that has thus far proven to be very promising is tissue engineering [1, 2]. Since cartilage matrix is nanocomposite, the goal of the current work
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Shim, Jin-Hyung, Jong Young Kim, Kyung Shin Kang, Jung Kyu Park, Sei Kwang Hahn, and Dong-Woo Cho. "Development of HA-PLGA Scaffold Encapsulating Intact BMP-2 Using Solid Freeform Fabrication Technology." In ASME 2011 International Manufacturing Science and Engineering Conference. ASMEDC, 2011. http://dx.doi.org/10.1115/msec2011-50259.

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Tissue engineering is an interdisciplinary field that focuses on restoring and repairing tissues or organs. Cells, scaffolds, and biomolecules are recognized as three main components of tissue engineering. Solid freeform fabrication (SFF) technology is required to fabricate three-dimensional (3D) porous scaffolds to provide a 3D environment for cellular activity. SFF technology is especially advantageous for achieving a fully interconnected, porous scaffold. Bone morphogenic protein-2 (BMP-2), an important biomolecule, is widely used in bone tissue engineering to enhance bone regeneration acti
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