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Gastrointestinal co-digestion of wine polyphenols with glucose/whey proteins affects their bioaccessibility and impact on colonic microbiota.
Tamargo A, Cueva C, Silva M, Molinero N, Miralles B, Bartolomé B, Moreno-Arribas MV. Tamargo A, et al. Food Res Int. 2022 May;155:111010. doi: 10.1016/j.foodres.2022.111010. Epub 2022 Feb 26. Food Res Int. 2022. PMID: 35400421 Free article.
This study aimed to investigate the food matrix effects during the co-digestion of red wine with glucose and whey proteins using the gastrointestinal dynamic simulator simgi. ...Glucose and whey proteins reduced bacterial diversity, but homogenization of beta …
This study aimed to investigate the food matrix effects during the co-digestion of red wine with glucose and whey proteins usi …
Astringency reduction in red wine by whey proteins.
Jauregi P, Olatujoye JB, Cabezudo I, Frazier RA, Gordon MH. Jauregi P, et al. Food Chem. 2016 May 15;199:547-55. doi: 10.1016/j.foodchem.2015.12.052. Epub 2015 Dec 11. Food Chem. 2016. PMID: 26776007
Whey is a by-product of cheese manufacturing and therefore investigating new applications of whey proteins will contribute towards the valorisation of whey and hence waste reduction. ...In addition, improved understanding of protein-tannin interactions was ob …
Whey is a by-product of cheese manufacturing and therefore investigating new applications of whey proteins will contribute tow …
Exploring the feasibility of biotransforming salted soy whey into a soy sauce-like condiment using wine yeast Torulaspora delbrueckii and soy sauce yeasts Zygosaccharomyces rouxii and Candida versatilis as single starter cultures.
Zhou RY, Chua JY, Liu SQ. Zhou RY, et al. Food Res Int. 2022 Jun;156:111350. doi: 10.1016/j.foodres.2022.111350. Epub 2022 May 7. Food Res Int. 2022. PMID: 35650979
This study focused on the growth of the yeasts in soy whey added with different levels of NaCl and the physicochemical changes of salted soy whey after fermentation. The soy sauce yeasts (Z. rouxii and C. versatilis) grew by approximately 2 log CFU/mL in soy whey …
This study focused on the growth of the yeasts in soy whey added with different levels of NaCl and the physicochemical changes of sal …
Cellulolytic bacteria joined with deproteinized whey decrease carbon to nitrogen ratio and improve stability of compost from wine production chain by-products.
Alfonzo A, Laudicina VA, Muscarella SM, Badalucco L, Moschetti G, Spanò GM, Francesca N. Alfonzo A, et al. J Environ Manage. 2022 Feb 15;304:114194. doi: 10.1016/j.jenvman.2021.114194. Epub 2021 Dec 1. J Environ Manage. 2022. PMID: 34864414
Composting residues from wine and dairy chains would contribute to increase the environmental sustainability of the production. ...Piles moistened with deproteinized whey showed the highest reduction of total and dissolved organic carbon due to the stimulation of ba …
Composting residues from wine and dairy chains would contribute to increase the environmental sustainability of the production. ...Pi …
Whey permeate as a substrate for the production of freeze-dried Lactiplantibacillus plantarum to be used as a malolactic starter culture.
Brizuela NS, Arnez-Arancibia M, Semorile L, Bravo-Ferrada BM, Tymczyszyn EE. Brizuela NS, et al. World J Microbiol Biotechnol. 2021 Jun 14;37(7):115. doi: 10.1007/s11274-021-03088-1. World J Microbiol Biotechnol. 2021. PMID: 34125306
Survival and activity of the freeze-dried Lb. plantarum strain were investigated after inoculation in wine as a starter culture for malolactic fermentation (MLF). The effect of storage and rehydration condition of the dried bacteria and the nutrient supplementation of w …
Survival and activity of the freeze-dried Lb. plantarum strain were investigated after inoculation in wine as a starter culture for m …
Whey proteins-polyphenols interactions can be exploited to reduce astringency or increase solubility and stability of bioactives in foods.
Jauregi P, Guo Y, Adeloye JB. Jauregi P, et al. Food Res Int. 2021 Mar;141:110019. doi: 10.1016/j.foodres.2020.110019. Epub 2020 Dec 29. Food Res Int. 2021. PMID: 33641953
Whey proteins have very interesting properties including, high solubility in water, strong interactions with polyphenols, aggregation properties and are classified as GRAS. Here the application of whey proteins to improve food formulations is evaluated. In particula …
Whey proteins have very interesting properties including, high solubility in water, strong interactions with polyphenols, aggregation …
Dairy and Wine Industry Effluents as Alternative Media for the Production of Bacillus-Based Biocontrol Agents.
Dmitrović S, Pajčin I, Vlajkov V, Grahovac M, Jokić A, Grahovac J. Dmitrović S, et al. Bioengineering (Basel). 2022 Nov 8;9(11):663. doi: 10.3390/bioengineering9110663. Bioengineering (Basel). 2022. PMID: 36354577 Free PMC article.
The vast amount of organic and inorganic nutrients present in food industry effluents makes them suitable substrates for microbial growth. This study suggests two valorization routes for whey as dairy industry effluent and flotation wastewater from the wine industry …
The vast amount of organic and inorganic nutrients present in food industry effluents makes them suitable substrates for microbial growth. T …
Influence of whey protein isolate on pasting, thermal, and structural characteristics of oat starch.
Kumar L, Brennan M, Brennan C, Zheng H. Kumar L, et al. J Dairy Sci. 2022 Jan;105(1):56-71. doi: 10.3168/jds.2021-20711. Epub 2021 Oct 28. J Dairy Sci. 2022. PMID: 34756432 Free article.
We investigated the effects of different concentrations of whey protein isolate (WPI) on oat starch characteristics in terms of pasting, thermal, and structural properties. ...
We investigated the effects of different concentrations of whey protein isolate (WPI) on oat starch characteristics in terms of pasti …
Suppression of Pepper mild mottle virus (PMMoV) by Modified Whey Proteins.
Elsharkawy MM, Al-Askar AA, Abdelkhalek A, Behiry SI, Kamran M, Ali M. Elsharkawy MM, et al. Life (Basel). 2022 Jul 30;12(8):1165. doi: 10.3390/life12081165. Life (Basel). 2022. PMID: 36013344 Free PMC article.
Modified whey proteins with quercetin (WPI-QU) and onion extract (WPI-OE), as a control approach, could be applicable because it is available, safe and cheap. ...Moreover, this study is the first to establish the effective control of PMMoV by modified whey proteins. …
Modified whey proteins with quercetin (WPI-QU) and onion extract (WPI-OE), as a control approach, could be applicable because it is a …
Food waste biorefinery towards circular economy in Australia.
Talekar S, Ekanayake K, Holland B, Barrow C. Talekar S, et al. Bioresour Technol. 2023 Nov;388:129761. doi: 10.1016/j.biortech.2023.129761. Epub 2023 Sep 9. Bioresour Technol. 2023. PMID: 37696335 Review.
The major food waste streams include fruit and vegetable (waste from wine grapes, citrus, apple, potato, and tomato), nuts (almond processing waste), seafood (Fish waste), dairy whey, sugarcane bagasse, and household and businesses. ...
The major food waste streams include fruit and vegetable (waste from wine grapes, citrus, apple, potato, and tomato), nuts (almond pr …
49 results