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Showing posts with label Whey. Show all posts
Showing posts with label Whey. Show all posts
Monday, 13 September 2021

Production of a Potentially Probiotic Product for Animal Feed and Evaluation of Some of Its Probiotic Properties

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 Int. J. Mol. Sci. 2021, 22(18), 10004 Nowadays, probiotics have been proposed for substituting antibiotics in animal feed since the Europea...
Monday, 31 July 2017

Combination of food wastes for an efficient production of nisin in realkalized fed-batch cultures

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Biochemical Engineering Journal https://doi.org/10.1016/j.bej.2017.03.012 Nisin production by Lactococcus lactis CECT 539 was stu...
Thursday, 29 September 2016

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Applied Microbiology and Biotechnology, 2016, 100 (18), 7899–790 DOI: 10.1007/s00253-016-7558-9 Nisin production by Lactococcus l...
Tuesday, 3 May 2016

Cheese whey: A cost-effective alternative for hyaluronic acid production by Streptococcus zooepidemicus

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Food Chemistry, 198, (2016) 54–61 http://dx.doi.org/10.1016/j.foodchem.2015.11.062 This study focuses on the optimisation of chee...
Monday, 2 May 2016

Structural and thermo-rheological analysis of solutions and gels of a β-lactoglobulin fraction isolated from bovine whey

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Food Chemistry, 198 (2016) 45–53 http://dx.doi.org/10.1016/j.foodchem.2015.11.090 A β-Lactoglobulin fraction (r-βLg) was isolated...
Tuesday, 15 March 2016

Influence of pH on viscoelastic properties of heat-induced gels obtained with a β-Lactoglobulin fraction isolated from bovine milk whey hydrolysates

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Food Chemistry, 219, 2017, 169–178 http://dx.doi.org/10.1016/j.foodchem.2016.09.137 A β-Lactoglobulin fraction (r-βLg) was isolat...