Relevant bibliographies by topics / Whey protein concentrate from milk

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

Academic literature on the topic 'Whey protein concentrate from milk'

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

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Journal articles on the topic "Whey protein concentrate from milk"

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El-Salam, Mohamed H. Abd, Safinaz El-Shibiny, Mohamed B. Mahfouz, Hala F. El-Dein, Hossein M. El-Atriby, and Veijo Antila. "Preparation of whey protein concentrate from salted whey and its use in yogurt." Journal of Dairy Research 58, no. 4 (1991): 503–10. http://dx.doi.org/10.1017/s0022029900030119.

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SummarySalted whey (7–8% NaCl) was concentrated by ultrafiltration by a factor of 20. Sweet whey equal to the retentate volume was added and ultrafiltration was continued to a concentration factor of 20. Addition of sweet whey and ultrafiltration was repeated twice more for almost complete removal of salt from whey protein concentrate (WPC). The protein content of WPC was adjusted to 3·5% using sweet whey and the mixture was heated to 65°C for 30 min. This was mixed with buffalo milk at the rate of 0, 10, 20 or 30% and then heated at 80°C for 1, 5 or 20 min before use for yogurt manufacture. T
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Sutton, J. D., K. Aston, D. E. Beever, and M. S. Dhanoa. "Milk production from grass silage diets: effects of high-protein concentrates for lactating heifers and cows on intake, milk production and milk nitrogen fractions." Animal Science 62, no. 2 (1996): 207–15. http://dx.doi.org/10.1017/s1357729800014508.

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AbstractTo examine the effects of increasing the crude protein (CP) content of concentrates at either equal concentrate intake (increasing CP intake) or at reducing concentrate intake (equal CP intake), 44 multiparous Holstein-Friesian cows were allocated to one of five treatments for weeks 4 to 18 of lactation. The treatments were 6 kg dry matter (DM) per day of concentrates containing nominally 200, 300 or 400 g CP per kg DM or 9 or 3 kg DM per day of concentrates containing 200 or 600 g CP per kg DM respectively. In addition 23 first-calf cows (heifers) were offered 5 kg DM per day of conce
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Yaşar, Kurban, and Adnan Bozdogan. "Effect of The Use of Different Whey Proteins on Some Properties of Sahlep Beverage Prepared from Functional Sahlep Powder." Turkish Journal of Agriculture - Food Science and Technology 6, no. 5 (2018): 520. http://dx.doi.org/10.24925/turjaf.v6i5.520-523.1590.

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Sahlep powder is obtained by drying and grinding after the plant tubers of the Orchidaceae family removed from the soil. Sahlep powder, which is unique to Turkey, is used in Maras ice cream, sahlep beverage and medicine production. There is a growing interest in healthy nutrition in the world. This increasing is increased the demand for functional food. Whey proteins are increasingly used in foods in recent years due to the functional compounds they contain. In this study, it was tried to increase the functional properties of sahlep using Whey proteins. For this purpose, different Sahlep powde
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Ye, Aiqian, Skelte G. Anema, and Harjinder Singh. "Changes in the surface protein of the fat globules during homogenization and heat treatment of concentrated milk." Journal of Dairy Research 75, no. 3 (2008): 347–53. http://dx.doi.org/10.1017/s0022029908003464.

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The changes in milk fat globules and fat globule surface proteins of both low-preheated and high-preheated concentrated milks, which were homogenized at low or high pressure, were examined. The average fat globule size decreased with increasing homogenization pressure. The total surface protein (mg m−2) of concentrated milk increased after homogenization, the extent of the increase being dependent on the temperature and the pressure of homogenization, as well as on the preheat treatment. The concentrates obtained from high-preheated milks had higher surface protein concentration than the conce
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Yukalo, V. G., and K. Ye Datsyshyn. "Technology of low allergenic milk with whey proteins hydrolysate." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 21, no. 92 (2019): 14–18. http://dx.doi.org/10.32718/nvlvet-f9203.

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In recent years, there has been a steady increase in the number of various allergic diseases in children and adults. Clinical manifestations of allergic reactions can be observed almost from infancy, which is often associated with nutrition specificity. It is proved that one of the strongest milk allergens are the main whey fractions β-lactoglobulin and α-lactalbumin. One way to reduce allergies is to remove or completely replace whey proteins. Another way to reduce allergenicity is to use whey protein hydrolysates. In most cases, hydrolysates are obtained using cheap active proteolytic prepar
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Melnikova, E. I., E. B. Stanislavskaia, and K. Y. Baranova. "Use of whey protein ingredients to produce milk fat simulants." Proceedings of the Voronezh State University of Engineering Technologies 82, no. 3 (2020): 90–95. http://dx.doi.org/10.20914/2310-1202-2020-3-90-95.

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The article deals with the problem of thermomechanical processing conditions influence on the properties of dry whey protein ingredient solutions: whey protein concentrates and isolates. The initial stage of obtaining fat property mimics is heat treatment of protein solutions to the temperature exceeding the denaturation threshold (65-75 °C). The next mechanical impact on the aggregates obtained leads to the formation of the particles similar to the fat globules. Protein mass fraction has a significant influence on the denaturation process. When its value becomes larger, the number of collisio
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Slyvka, N. B., O. Ya Bilyk, O. R. Mikhailytska, and Yu R. Hachak. "Research of changes in individual physico-chemical parameters of yoghurts using whey protein concentrates." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 21, no. 91 (2019): 162–66. http://dx.doi.org/10.32718/nvlvet-f9127.

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The purpose of the work was to investigate the effect of whey proteins and dry whey concentrates on the change of titrated and active acidity during digestion. In order to stabilize the consistency in the production of low-fat yogurts, dry whey was selected that met the requirements of State Standard 4552:2006. It is used to improve the taste of finished products, to add flavor, to improve the texture, as well as to improve overall quality. In addition, dry whey protein concentrate WPC 80 Milkiland was used. The addition of whey protein concentrate does not detract from the organoleptic charac
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Robins, Ajisha, and K. Radha. "Development of low-fat ice cream from goat milk incorporating whey protein concentrate." Indian Journal of Small Ruminants (The) 25, no. 2 (2019): 222. http://dx.doi.org/10.5958/0973-9718.2019.00044.8.

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Horáčková, Š., P. Sedláčková, M. Sluková, and M. Plocková. "The influence of whey, whey component and malt on the growth and acids production of lactobacilli in milk." Czech Journal of Food Sciences 32, No. 6 (2014): 526–31. http://dx.doi.org/10.17221/214/2014-cjfs.

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The effect of whey powder, whey protein concentrate, caseinomacropeptide, and malt addition into milk on the growth and acid production of lactobacilli (Lactobacillus casei Lafti L-26, Lactobacillus acidophilus CCDM 151, and Lactobacillus casei CCDM 198) was evaluated. The ability of these strains to use different types of saccharides from milk and plant sources was also tested. Glucose, galactose, fructose and maltose were utilised by all tested strains. The results showed that the addition of malt positively affected the growth of lactobacilli strains compared to the growth in milk enriched
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Zoidou, Evangelia, Sofia Theodorou, Ekaterini Moschopoulou, et al. "Set-style yoghurts made from goat milk bases fortified with whey protein concentrates." Journal of Dairy Research 86, no. 3 (2019): 361–67. http://dx.doi.org/10.1017/s0022029919000499.

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AbstractThis research paper addresses the hypothesis that the fortification of goat milk base with whey protein concentrate (WPC) could affect both the textural and the biofunctional properties of set-style yoghurt. The effect of fortification of goat milk base with two different WPCs on thermophilic bacteria counts, proteolysis, physical and biofunctional properties of set-style yoghurts was studied at specific sampling points throughout a 4-week storage period. Fortification and storage did not influence thermophilic counts. Physical properties were affected significantly (P < 0.05) by th
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Dissertations / Theses on the topic "Whey protein concentrate from milk"

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Brandão, Henry. "Utilização de extrato hidrossolúvel de soja na elaboração de bebida fermentada simbiótica." Universidade Estadual do Oeste do Parana, 2012. http://tede.unioeste.br:8080/tede/handle/tede/411.

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Made available in DSpace on 2017-05-12T14:48:38Z (GMT). No. of bitstreams: 1 henry.pdf: 2217836 bytes, checksum: f01d367fdd6ecd64b7d0ccf6ae52d669 (MD5) Previous issue date: 2012-07-02<br>In Brazil, the grain harvest in 2007/08 was about 145 million tons, a record for the domestic agriculture. In 2008 soybeans led to participation in the value of production of temporary and permanent crops with 39.18% which were superseded by the 2009/2010, in which the Paraná state reached the first place in soybean production in Brazil. As possible benefits of diets containing soy we could mention the antic
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Berber, Murat. "Whey Protein Concentrate as a Substitute for Non-Fat Dry Milk in Yogurt." The Ohio State University, 2010. http://rave.ohiolink.edu/etdc/view?acc_num=osu1293520877.

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Dobson, Brent Neeley. "Effects of Nonfat Dry Milk, Whey Protein Concentrate and Calcium Caseinate on Color and Texture of Turkey Rolls." DigitalCommons@USU, 1994. https://digitalcommons.usu.edu/etd/5421.

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Two studies were conducted to evaluate the effects of milk solids on restructured and emulsified turkey rolls. the milk solids used were nonfat dry milk (NFDM), whey protein concentrate (WPC), and calcium caseinate (CC). Turkey rolls consisted of 100% breast meat or 90:10 or 70:30 breast-to-thigh, salt (1%), water (10%), internal or cluster fat (10%), and 3% of various milk solids (WPC, NFDM, CC). The objectives of these studies were to 1) determine which ratio between light and dark meat is preferred; 2) determine which of milk solids evaluated will permit the highest level of dark meat incor
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Bulbul, Kanak. "Influence of Change in pH on Whey Expulsion from Cheddar Cheese Curds made from Recombined Concentrated Milk." DigitalCommons@USU, 2019. https://digitalcommons.usu.edu/etd/7440.

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The Western Dairy Center at Utah State University funded this project to investigate cheese research using concentrated milks. Concentrated milk was provided by the South Dakota State University and starter culture for this study was prepared and donated by Vivolac Cultures Corporation, Greenfield, Indiana. The project initiated as a continuation of a previous study on effects of protein concentration, coagulum cut size and set temperature on curd moisture loss kinetics while stirring during cheesemaking. It was aimed at determining the extent to which pH drop prior to draining and final chees
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McCarthy, James Thomas. "Physicochemical Properties, Microstructure and Probiotic Survivability of Non-Fat Goat's Milk Yogurt Using Heat Treated Whey Protein Concentrate as a Fat Replacer." ScholarWorks @ UVM, 2015. http://scholarworks.uvm.edu/graddis/442.

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Probiotic dairy foods, especially non- and low-fat dairy products, are becoming popular in the US. A non-fat goat's milk yogurt containing probiotics (Lactobacillus acidophilus and Bifidobacterium spp.) was developed using heat-treated whey protein concentrate (HWPC) as a fat replacer and pectin as a thickening agent. Yogurts containing non-heat treated whey protein concentrate (WPC) and pectin as well as one with only pectin were also produced. A fat-free cow's milk yogurt with pectin was also used as a control yogurt. The yogurts were analyzed for chemical composition, water holding capacity
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Li, Bingyi. "Selective extraction of phospholipids from dairy powders using supercritical fluid extraction." Thesis, Kansas State University, 2017. http://hdl.handle.net/2097/38171.

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Master of Science<br>Food Science Institute<br>Jayendra K. Amamcharla<br>In recent years, the interest in functional components such as phospholipids (PLs) is increasing as a result of growing awareness of their health benefits. PLs affect several cell functions, such as growth, molecular transport system, memory processing, stress responses, and central nervous system myelination. Many studies have shown that the neutral lipids can be successfully extracted using supercritical carbon dioxide (SCO₂) from different types of foods such as egg, canola, pumpkin seed, fish and dairy powders. It is
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Marincic, Patricia Z. "Quantitation of Bovine Serum Albumin in Cow's-Milk-Based Infant Formulas and Removal of Bovine Serum Albumin from Cow's Milk and Whey Protein Isolates." DigitalCommons@USU, 1997. https://digitalcommons.usu.edu/etd/5443.

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Early introduction of cow's-milk-based infant formulas, in particular the ABBOS epitope of bovine serum albumin (BSA), has been implicated as an autoimmune trigger in the pathogenesis of insulin dependent diabetes mellitus (IDDM). A direct enzyme-linked immunosorbant assay (ELISA), using polyclonal anti-BSA antibodies, was developed to determine the BSA content of cow's milk and 15 infant formulas. Powdered high-whey (60%) formulas averaged 41 mg BSA/100 ml; 2% milk contained 52 mg BSA/100 ml; and the high-casein formulas averaged 13 mg/100 ml. BSA content of powdered polymeric formulas and co
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Ryskaliyeva, Alma. "Exploring the fine composition of Camelus milk from Kazakhstan with emphasis on protein components." Thesis, Université Paris-Saclay (ComUE), 2018. http://www.theses.fr/2018SACLA016/document.

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La présente étude visait à identifier, en explorant la fraction protéique des laits de camélidés provenant de plusieurs régions du Kazakhstan, des molécules originales (peptides, protéines) potentiellement responsables des propriétés attribuées au lait de chamelle. Près de 180 échantillons de lait de 2 espèces de camélidés (Camelus bactrianus, C. dromedarius et leurs hybrides) ont été collectés à différents stades de lactation, âge et nombre de vêlages, et soumis à différentes techniques analytiques et approches protéomiques (SDS-PAGE, LC-MS/MS et LC-ESI-MS). Cinquante molécules protéiques cor
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Billakanti, Jaganmohan. "Extraction of High-Value Minor Proteins from Milk." Thesis, University of Canterbury. Chemical and Process Engineering, 2009. http://hdl.handle.net/10092/3843.

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Various methods for extraction and analysis of high value minor proteins (lactoferrin, lactoperoxidase and immunoglobulins) directly from raw milk were explored. Extraction, purification and analysis of high-value minor proteins directly from milk without pre-treatment are major challenges for dairy industry, largely due to the complexity of milk and the presence of colloidal solids (casein micelles and milk fat globules). To overcome some of these challenges, this work focused on three main objectives: 1) characterization of cryogel monolith chromatography for purification of lactoferrin (LF)
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Xin, Hong. "A study of the mechanisms of chemical cleaning of milk protein fouling deposits using a model material (whey protein concentrate gel)." 2003. http://hdl.handle.net/2292/1928.

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It is crucial to understand the fundamental mechanisms of cleaning milk protein fouling to optimise Cleaning-in-place (CIP) process. Using Whey Protein Concentrate (WPC) gel as a model material and a rapid ultraviolet (UV) spectrophotometry, a comprehensive laboratory study on the cleaning of the WPC gel deposits from hard surface with alkaline cleaning solutions has been conducted. The kinetics of the cleaning process has been established and mathematical models have been developed in order to elucidate the influences of various parameters on cleaning process. This study has provided sound ev
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Books on the topic "Whey protein concentrate from milk"

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Kellaway, Roy, and Tim Harrington. Feeding Concentrates. CSIRO Publishing, 2004. http://dx.doi.org/10.1071/9780643091047.

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This book presents strategies for feeding energy and protein supplements to pasture-fed dairy cows and examines the potential economic benefits.&#x0D; Effective supplementary feeding of concentrates is critical to the success of all dairy farms. This book is a substantially revised edition of 'Feeding Concentrates: Supplements for Dairy Cows' DRDC 1993. It focuses on feeding concentrates to pasture fed cows to achieve high milk production per cow per hectare, and will assist farmers to decide which supplements give the best results in their particular situation.&#x0D; The benefits that arise f
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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 "Whey protein concentrate from milk"

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Lorenzen, P. Chr, and M. Grzinia. "Selected Gelation Properties of Beta-Lactoglobulin in Comparison with Whey Protein Concentrate." In Milk Proteins. Steinkopff, 1989. http://dx.doi.org/10.1007/978-3-642-85373-9_39.

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Wang, Hong-ni, Hui-ping Liu, Dong Ting, and Ping-wei Liu. "Effect of Milk Basic Protein from Cheese Whey on Rat Bone Metabolism." In Proceedings of the 2012 International Conference on Applied Biotechnology (ICAB 2012). Springer Berlin Heidelberg, 2013. http://dx.doi.org/10.1007/978-3-642-37916-1_58.

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Banks, Jean M., A. J. R. Law, J. Leaver, and D. S. Horne. "Maturation Profiles of Cheddar-Type Cheese Produced from High Heat Treatment Milk to Incorporate Whey Protein." In Chemistry of Structure-Function Relationships in Cheese. Springer US, 1995. http://dx.doi.org/10.1007/978-1-4615-1913-3_13.

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Ali, Anwar, Quratul Ain, Ayesha Saeed, Waseem Khalid, Munir Ahmed, and Ahmed Bostani. "Bio-Molecular Characteristics of Whey Proteins with Relation to Inflammation." In Whey Proteins - Uses and Biological Roles [Working Title]. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.99220.

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Whey proteins in bovine milk are a mixture of globular proteins manufactured from whey which is a byproduct of cheese industry. Whey protein is categorized to contain plethora of healthy components due to wide range of pH, promising nutritional profile with cost effective and diverse functionality. Reportedly there are three categories of whey protein, whey protein concentrate (WPC) (29–89%); whey protein isolate (WPI) 90% and whey protein hydrolysate (WPH) on the basis of proteins present in them. Whey proteins is composed of β-lactoglobulin (45–57%), immunoglobulins (10–15%) α-lactalbumin (15–25%), glicomacropeptide (10–15%), lactoperoxidase (&lt;1%) and lactoferrin nearly (1%). Whey protein plays an important role and is validated to confer anti-inflammatory and immunostimulatory roles related to all metabolic syndromes. According to molecular point of view whey proteins decrease inflammatory cytokines (IL-1α, IL-1β, IL-10 and TNF- α); inhibits ACE and NF-κB expression; promotes Fas signaling and caspase-3 expression; elevates GLP-1, PYY, CCK, G1P and leptin; chelate and binds Fe+3, Mn+3 and Zn+2. In this chapter we will discuss significant biological role of whey proteins related to inflammatory health issues.
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Rao, Anand. "Manufacture of Milk and Whey Products: Whey Protein Concentrate (WPC) and Isolate (WPI)." In Reference Module in Food Science. Elsevier, 2021. http://dx.doi.org/10.1016/b978-0-12-818766-1.00275-0.

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Patel, Hasmukh, Prateek Sharma, and Sonia Patel. "Manufacture of Milk and Whey Products: Milk Protein Concentrate (MPC) and Isolate (MPI)." In Reference Module in Food Science. Elsevier, 2021. http://dx.doi.org/10.1016/b978-0-12-818766-1.00244-0.

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Danks, Janine A., and Samantha J. Richardson. "Endocrinology and evolution: lessons from comparative endocrinology." In Oxford Textbook of Endocrinology and Diabetes. Oxford University Press, 2011. http://dx.doi.org/10.1093/med/9780199235292.003.1013.

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Comparative endocrinology is the study of the endocrine glands and their hormones in different species of animals. It is undergoing a renaissance because of the new tools and techniques provided by genome sequencing and molecular biology. Until relatively recently, characterization and detection of hormones in lower vertebrates relied on biological assays and protein chemistry approaches, whereas now gene sequences can be readily revealed from whole genome sequencing. Gene expression and synthesis can be used to develop antibodies and other reagents for sensitive assays and revealing physiological experiments can be carried out. Endocrinology traditionally used a range of animal species, including many lower vertebrates. Comparative endocrinology became a separate specialty only in the last 50 years when endocrinologists concentrated on rodents as their model animals. In 1933, Riddle demonstrated that an avian pituitary factor that promoted growth of the pigeon crop-sac was identical to a mammalian pituitary factor that earlier had been found to initiate and maintain milk secretion in mammals. Riddle called this avian factor prolactin and the response of the crop-sac provided a sensitive assay for the detection of human prolactin in pituitary extracts. Pigeon prolactin was the first pituitary hormone to be crystallized and purified in 1937 and led to the purification of mammalian prolactin. Prolactin has a number of roles in lower vertebrates, including a vital role as a hypercalcaemic factor in fish. The first part of this chapter focuses on the calcium-regulating factors including parathyroid hormone (PTH), parathyroid hormone-related protein (PTHrP), and stanniocalcin (STC), and the second part will discuss comparative endocrinology of thyroid hormones and transthyretin (a thyroid hormone distributor in blood the cerebrospinal fluid).
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"Development and Partial Characterization of Biodegradable Film from Composite of Lotus Rhizome Starch, Whey Protein Concentrate, and Psyllium Husk." In Innovative Food Science and Emerging Technologies. Apple Academic Press, 2018. http://dx.doi.org/10.1201/b22470-35.

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Conference papers on the topic "Whey protein concentrate from milk"

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Faucher, Mélanie, Véronique Perreault, Sami Gaaloul, Ozan Ciftci, and Laurent Bazinet. "Phospholipid Recovery from Sweet Whey and Whey Protein Concentrate: Use of Electrodialysis with Bipolar Membrane Combined with a Dilution." In Virtual 2021 AOCS Annual Meeting & Expo. American Oil Chemists’ Society (AOCS), 2021. http://dx.doi.org/10.21748/am21.470.

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Wittner, Marc Oliver, Heike Petra Karbstein, and Volker Gaukel. "Spray drying of high viscous food concentrates: Investigations on the applicability of an Air-Core-Liquid-Ring (ACLR) nozzle for liquid atomization." In 21st International Drying Symposium. Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7289.

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Spray drying is widely used for powder production from liquid concentrates. Often low input temperatures are desired, as many materials, like proteins, are sensitive to heat. However, this demand leads to increased concentrate viscosities. Commonly used pressure swirl atomizers are limited concerning maximum processible viscosity. In this study, a so called Air-Core-Liquid-Ring Atomizer is used for pilot scale spray drying of whey protein concentrate (WPC80) at 40 °C and hence a viscosity of 0.09 Pa s. The produced powder was compared to an industrially produced reference. As a result, no sign
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Kolpakova, Valentina, Denis Kulikov, Ruzaliya Ulanova, Nikolay Lukin, and Irina Gaivoronskaya. "BIOCONVERSION OF CEREAL SERUM - A SECONDARY PRODUCT FOR PRODUCING PROTEIN CONCENTRATES FROM PEA AND CHICK PEAS." In GEOLINKS International Conference. SAIMA Consult Ltd, 2020. http://dx.doi.org/10.32008/geolinks2020/b1/v2/06.

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Studies on the bioconversion of whey water formed from chickpea and pea grains in the preparation of protein concentrates have been performed. The serum remaining after precipitation of the main part of the protein was subjected to a symbiotic transformation of Saccharomyces cerevisiae 121 and Geotrichum candidum 977 yeast cultures with the formation of protein-containing products with a mass fraction of protein (52.27-57.90% of DS) and a complementary amino acid composition. A microbial-plant concentrate was used as an additive in the feeding of Wistar laboratory rats. After 25 days of feedin
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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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