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Artykuły w czasopismach na temat "Whey"
Volpe, Stella Lucia. "Whey or No Whey?" ACSM's Health & Fitness Journal 13, nr 5 (wrzesień 2009): 30–31. http://dx.doi.org/10.1249/fit.0b013e3181b48080.
Pełny tekst źródłaJelen, P. "Whey and whey utilization". International Dairy Journal 2, nr 6 (styczeń 1992): 373–75. http://dx.doi.org/10.1016/0958-6946(92)90028-k.
Pełny tekst źródłaKováčová, R., A. Synytsya i J. Štětina. "Characterisation of Whey Proteins–Pectin Interaction in Relation to Emulsifying Properties of Whey Proteins". Czech Journal of Food Sciences 27, Special Issue 1 (24.06.2009): S4—S8. http://dx.doi.org/10.17221/632-cjfs.
Pełny tekst źródłaBabenyshev, S. P., V. E. Zhidkov, D. S. Mamay, V. P. Utkin i N. A. Shapakov. "ULTRAFILTRATION OF MODIFIED MILK WHEY". Food and Raw Materials 4, nr 2 (30.12.2016): 101–10. http://dx.doi.org/10.21179/2308-4057-2016-2-101-110.
Pełny tekst źródłaHalpin-Dohnalek, Margaret I., i Elmer H. Marth. "Fate of Staphylococcus aureus in Whey, Whey Cream, and Whey Cream Butter". Journal of Dairy Science 72, nr 12 (grudzień 1989): 3149–55. http://dx.doi.org/10.3168/jds.s0022-0302(89)79473-x.
Pełny tekst źródłaRoehl, Darryl, i Pavel Jelen. "Surface Tension of Whey and Whey Derivatives". Journal of Dairy Science 71, nr 12 (grudzień 1988): 3167–72. http://dx.doi.org/10.3168/jds.s0022-0302(88)79920-8.
Pełny tekst źródłaSalvador Perez Huertas, Salvador Perez Huertas, i Konrad Terpi owski and Marta Tomczy ska Mleko Konrad Terpi owski and Marta Tomczy ska Mleko. "Surface Properties of Whey Protein Gels". Journal of the chemical society of pakistan 41, nr 6 (2019): 956. http://dx.doi.org/10.52568/000807/jcsp/41.06.2019.
Pełny tekst źródłaGangurde, HemantH, PoojaS Patil, MayurA Chordiya i NayanaS Baste. "Whey protein". Scholars' Research Journal 1, nr 2 (2011): 69. http://dx.doi.org/10.4103/2249-5975.99663.
Pełny tekst źródłaHORNE, D. S. "Whey proteins". International Journal of Dairy Technology 43, nr 1 (luty 1990): 3–4. http://dx.doi.org/10.1111/j.1471-0307.1990.tb02753.x.
Pełny tekst źródłaKorhonen, Hannu J. "Whey proteins". Nutrafoods 9, nr 4 (październik 2010): 5. http://dx.doi.org/10.1007/bf03223342.
Pełny tekst źródłaRozprawy doktorskie na temat "Whey"
Xu, Yue. "Isolation and characterization of components from whey /". View thesis, 1996. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20030808.133723/index.html.
Pełny tekst źródłaMohr, Jan-Christian. "Optimized utilization of quarg production residuals". Thesis, University of South Wales, 2011. https://pure.southwales.ac.uk/en/studentthesis/optimized-utilization-of-quarg-production-residuals(6a7a4f48-5aa2-40b4-a100-ad7daa8d1a59).html.
Pełny tekst źródłaDlamini, Abednego Mfanufikile. "Microbial biopolymers from whey : production and applications /". View thesis View thesis, 1997. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20030514.130601/index.html.
Pełny tekst źródła"A thesis submitted to the University of Western Sydney Hawkesbury in fulfillment of the requirement for the degree of Doctor of Philosophy." Includes bibliographical references (leaves 204-224).
Pan, Mei-Rong. "High quality fat replacers from whey proteins /". free to MU campus, to others for purchase, 2000. http://wwwlib.umi.com/cr/mo/fullcit?p9998501.
Pełny tekst źródłaXu, Yue. "Isolation and characterization of components from whey". Thesis, View thesis, 1996. http://handle.uws.edu.au:8081/1959.7/248.
Pełny tekst źródłaKisaalita, William Ssempa. "Anaerobic fermentation of whey : acidogenesis". Thesis, University of British Columbia, 1987. http://hdl.handle.net/2429/27362.
Pełny tekst źródłaApplied Science, Faculty of
Chemical and Biological Engineering, Department of
Graduate
Landge, Virendra Laxman. "Quality of yogurt supplemented with whey protein concentrate and effects of whey protein denaturation". Thesis, Manhattan, Kan. : Kansas State University, 2009. http://hdl.handle.net/2097/2303.
Pełny tekst źródłaAlomirah, Husam Fahd. "Separation and structural characterization of alpha-lactalbumin and beta-lactoglobulin from whey products". Thesis, McGill University, 2002. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=38143.
Pełny tekst źródłaA common non-chromatographic process that isolate alpha-Lac and beta-Lg, with relatively high purity and yield from liquid whey (LW), whey protein concentrate (WPC) and whey protein isolate (WPI) using different chelating agents, was developed. The use of sodium citrate (NaC) and sodium hexametaphosphate (SHMP) were more effective than other chelating agents. Yield results indicated that 47 to 69% of beta-Lg originally present in the whey preparations was recovered, with purities ranging from 84 to 95%, and protein contents ranging from 40 to 99%, while the yields of alpha-Lac were 23 to 89%, with purities ranging from 83 to 90%, and protein contents ranging from 65 to 96% depending on the source of whey protein preparations and type of chelating agents.
Structural and thermal properties of beta-Lg and alpha-Lac isolated fractions were studied using polyacrylamide electrophoresis (native and SDS), RP-HPLC, differential scanning calorimetry (DSC), Fourier transform infrared spectroscopy (FTIR) and electrospray ionization mass spectrometry (ESI-MS). Results showed that all beta-Lg and alpha-Lac isolated fractions exhibit increased thermal stability and reversibility over standard proteins and difference in thermal properties were dependent on protein source. The relative intensity of the 1692 cm-1 band in the beta-Lg isolated fractions was dependent on the nature of the chelating agent, and disappearance of this band occurred at temperature higher than that of beta-Lg standard, indicating increased thermal stability of beta-Lg isolated fractions. Denaturation of apo-alpha-Lac was related to the gradual decrease in the alpha-helix band and accompanied by the gain in intensity of 1653 and 1641 cm-1 bands, while denaturation of holo-alpha-Lac was associated by breakdown of beta-sheet structure and increase in turns and unordered structures.
Changes in charge state distribution (CSD), as measured by ESI-MS of beta-Lg and alpha-Lac in response to pH and storage time, were only qualitative and were of relatively low resolution at basic pH. The hydrogen/deuterium (H/D) exchange results demonstrated that the conformation of holo-alpha-Lac was more stable than that of apo-alpha-Lac and conformation of beta-Lg variant B was more stable than beta-Lg variant A. Kinetics of H/D exchange indicated that alpha-Lac and beta-Lg fractions isolated from different whey protein sources have the same or improved conformational stabilities compared to that of alpha-Lac and beta-Lg standard. The covalent binding of 3 or more hexose residues to alpha-Lac enhanced its conformational stability, but covalent binding of two hexose residues to beta-Lg resulted in less stable conformation.
Lal, Sumit. "Biodegradable packaging from whey protein". Thesis, University of Auckland, 2012. http://hdl.handle.net/2292/13815.
Pełny tekst źródłaSteventon, Anthony James. "Thermal aggregation of whey proteins". Thesis, University of Cambridge, 1993. https://www.repository.cam.ac.uk/handle/1810/251549.
Pełny tekst źródłaKsiążki na temat "Whey"
Harper, W. James. Biological properties of whey components: A review. Chicago, IL: American Dairy Products Institute, 2000.
Znajdź pełny tekst źródłaInternational, Whey Conference (2nd 1997 Chicago Ill ). Whey: Proceedings of the Second International Whey Conference, held in Chicago, USA, 27-29 October 1997. Brussels, Belgium: International Dairy Federation, 1998.
Znajdź pełny tekst źródłaKhramt͡sov, A. G. Pererabotka i ispolʹzovanie molochnoĭ syvorotki: Tekhnologicheskai͡a tetradʹ. Moskva: Rosagropromizdat, 1989.
Znajdź pełny tekst źródłaMacGibbon, John, i Robin Fenwick. Whey to go: Whey protein concentrate, a New Zealand success story. Martinborough, New Zealand: Ngaio Press, 2014.
Znajdź pełny tekst źródłaAlmécija, M. Carmen. Modulation of membrane-protein interactions applied to whey fractionation. Hauppauge, N.Y: Nova Science Publishers, 2011.
Znajdź pełny tekst źródłaInternational Whey Conference (3rd 2001 Munich). The importance of whey and whey components in food and nutrition: Proceedings of the 3rd International Whey Conference Munich 2001. Hamburg: B. Behr's GmbH & Co, 2001.
Znajdź pełny tekst źródłaBenitez, Rafael Mauro, i Gustavo M. Ortero. Whey: Types, composition and health implications. Hauppauge, N.Y: Nova Science Publishers, 2012.
Znajdź pełny tekst źródłaInc, Protose Separations, red. Protein from whey. [Toronto]: Environment Ontario, 1990.
Znajdź pełny tekst źródłaFederation, International Dairy, red. Trends in utilization of whey and whey derivatives. Brussels: International Dairy Federation, 1988.
Znajdź pełny tekst źródłaG, Zadow J., red. Whey and lactose processing. London: Elsevier Applied Science, 1992.
Znajdź pełny tekst źródłaCzęści książek na temat "Whey"
Kilara, Arun. "Whey and Whey Products". W Dairy Processing and Quality Assurance, 349–66. Chichester, UK: John Wiley & Sons, Ltd,, 2015. http://dx.doi.org/10.1002/9781118810279.ch15.
Pełny tekst źródłaKilara, Arun. "Whey and Whey Products". W Dairy Processing & Quality Assurance, 337–55. Oxford, UK: Wiley-Blackwell, 2009. http://dx.doi.org/10.1002/9780813804033.ch15.
Pełny tekst źródłaAnand, Sanjeev, Khanal Som Nath i Marella Chenchaiah. "Whey and Whey Products". W Milk and Dairy Products in Human Nutrition, 477–97. Oxford: John Wiley & Sons, 2013. http://dx.doi.org/10.1002/9781118534168.ch22.
Pełny tekst źródłaFox, Patrick F., Timothy P. Guinee, Timothy M. Cogan i Paul L. H. McSweeney. "Whey and Whey Products". W Fundamentals of Cheese Science, 755–69. Boston, MA: Springer US, 2016. http://dx.doi.org/10.1007/978-1-4899-7681-9_22.
Pełny tekst źródłaGooch, Jan W. "Whey". W Encyclopedic Dictionary of Polymers, 932. New York, NY: Springer New York, 2011. http://dx.doi.org/10.1007/978-1-4419-6247-8_15118.
Pełny tekst źródłaPearce, R. John. "Whey Processing". W Whey and Lactose Processing, 73–89. Dordrecht: Springer Netherlands, 1992. http://dx.doi.org/10.1007/978-94-011-2894-0_2.
Pełny tekst źródłaMorr, C. V. "Whey Utilization". W Whey and Lactose Processing, 133–55. Dordrecht: Springer Netherlands, 1992. http://dx.doi.org/10.1007/978-94-011-2894-0_4.
Pełny tekst źródłaDuke, Mikel, i Todor Vasiljevic. "Whey Ultrafiltration". W Encyclopedia of Membranes, 2035–36. Berlin, Heidelberg: Springer Berlin Heidelberg, 2016. http://dx.doi.org/10.1007/978-3-662-44324-8_2053.
Pełny tekst źródłaRamchandran, L., i T. Vasiljevic. "Whey Processing". W Membrane Processing, 193–207. Oxford, UK: Blackwell Publishing Ltd., 2012. http://dx.doi.org/10.1002/9781118457009.ch9.
Pełny tekst źródłaBottomley, R. C., M. T. A. Evans i C. J. Parkinson. "Whey Proteins". W Food Gels, 435–66. Dordrecht: Springer Netherlands, 1990. http://dx.doi.org/10.1007/978-94-009-0755-3_11.
Pełny tekst źródłaStreszczenia konferencji na temat "Whey"
Colette C Fagan, Colm P O'Donnell, Colm D Everard, Donal J O'Callaghan, Manuel Castillo i Fred A Payne. "Light Sidescatter Measurements of Cheese Whey". W 2008 Providence, Rhode Island, June 29 - July 2, 2008. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2008. http://dx.doi.org/10.13031/2013.24821.
Pełny tekst źródłaMa’rufah, Nur Laili, Trijoko Wisnu Murti, Z. Nurhanifah i M. Devina. "Whey Valorisation of Probiotic Fermented Milk". W 9th International Seminar on Tropical Animal Production (ISTAP 2021). Paris, France: Atlantis Press, 2022. http://dx.doi.org/10.2991/absr.k.220207.040.
Pełny tekst źródłaLisicyn, V. A., V. A. Ivanec, A. V. Gavrish i A. S. Kalinina. "FUNCTIONAL FOODS BASED ON WHEY PERMEATE". W 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-73.
Pełny tekst źródłaWang, Jianming, Linhai Guo i Guoren Zhao. "Whey Alcohol Fermentation with Mixed Yeast Cultures". W 2009 3rd International Conference on Bioinformatics and Biomedical Engineering (iCBBE 2009). IEEE, 2009. http://dx.doi.org/10.1109/icbbe.2009.5163761.
Pełny tekst źródłaLiu, Yanan, Fei Wu, Zhihua Zhang, Yueting Zhuang i Shuicheng Yan. "Sparse representation using nonnegative curds and whey". W 2010 IEEE Conference on Computer Vision and Pattern Recognition (CVPR). IEEE, 2010. http://dx.doi.org/10.1109/cvpr.2010.5539934.
Pełny tekst źródłaVutcariova, Irina I. "Effect of whey fermentation on the release of organic acids during electrolysis". W INTERNATIONAL SCIENTIFIC-TECHNICAL SYMPOSIUM (ISTS) «IMPROVING ENERGY AND RESOURCE-EFFICIENT AND ENVIRONMENTAL SAFETY OF PROCESSES AND DEVICES IN CHEMICAL AND RELATED INDUSTRIES». The Kosygin State University of Russia, 2021. http://dx.doi.org/10.37816/eeste-2021-2-154-160.
Pełny tekst źródłaFaucher, Mélanie, Véronique Perreault, Sami Gaaloul, Ozan Ciftci i Laurent Bazinet. "Phospholipid Recovery from Sweet Whey and Whey Protein Concentrate: Use of Electrodialysis with Bipolar Membrane Combined with a Dilution". W Virtual 2021 AOCS Annual Meeting & Expo. American Oil Chemists’ Society (AOCS), 2021. http://dx.doi.org/10.21748/am21.470.
Pełny tekst źródłaShi, Yucheng, Siyu Wang i Yahong Han. "Curls & Whey: Boosting Black-Box Adversarial Attacks". W 2019 IEEE/CVF Conference on Computer Vision and Pattern Recognition (CVPR). IEEE, 2019. http://dx.doi.org/10.1109/cvpr.2019.00668.
Pełny tekst źródła"Optimal selection of whey processing facilities and technology". W 20th International Congress on Modelling and Simulation (MODSIM2013). Modelling and Simulation Society of Australia and New Zealand (MSSANZ), Inc., 2013. http://dx.doi.org/10.36334/modsim.2013.b2.garciaflores.
Pełny tekst źródłaHou, Pingping, Gang Wang, Dongxue Li, Ting Zhang, Xudong Li, Xinhui Zhou i Tiehua Zhang. "THE STABILITY OF GINSENG WHEY PROTEIN POLYPEPTIDE BEVERAGE". W 2016 International Conference on Biotechnology and Medical Science. WORLD SCIENTIFIC, 2016. http://dx.doi.org/10.1142/9789813145870_0014.
Pełny tekst źródłaRaporty organizacyjne na temat "Whey"
Bohnert, G. W. Bioconversion of Cheese Waste (Whey). Office of Scientific and Technical Information (OSTI), marzec 1998. http://dx.doi.org/10.2172/16549.
Pełny tekst źródłaKose, Senol, Yagmur Erım Kose i Ibrahim Altun. A Study on Mineral Content of Whey Obtained from Turkish Strained Yogurt. "Prof. Marin Drinov" Publishing House of Bulgarian Academy of Sciences, grudzień 2019. http://dx.doi.org/10.7546/crabs.2019.12.18.
Pełny tekst źródłaWalker, Thomas B., Erica Anderson, Jessica Smith, Monica Herrera, Breck Lebegue, Andrea Pinchak i Joseph Fischer. The Influence of 8-Weeks of Whey Protein and Leucine Supplementation on Physical and Cognitive Performance. Fort Belvoir, VA: Defense Technical Information Center, marzec 2009. http://dx.doi.org/10.21236/ada498244.
Pełny tekst źródłaDahlke, Garland R., i Russell M. Euken. Calcium Oxide and Ammoniated Whey Treatment of Cornstalks, Oat Hulls, Wheat Straw and Drought Stressed Corn Plants. Ames (Iowa): Iowa State University, styczeń 2013. http://dx.doi.org/10.31274/ans_air-180814-169.
Pełny tekst źródłaChoo, Yoo Jin, i Min Cheol Chang. The Effect of Whey Protein, Leucine, and Vitamin D Supplementation in Sarcopenic people: A Systematic Review and Meta-analysis. INPLASY - International Platform of Registered Systematic Review and Meta-analysis Protocols, grudzień 2022. http://dx.doi.org/10.37766/inplasy2022.12.0016.
Pełny tekst źródłaDale, M. C., i M. Moelhman. A low-energy continuous reactor-separator for ethanol from starch, whey permeate, permeate mother liquor, molasses or cellulosics. Project final report, April 1, 1994--February 28, 1997. Office of Scientific and Technical Information (OSTI), kwiecień 1997. http://dx.doi.org/10.2172/469182.
Pełny tekst źródłaGoldsmith-Pinkham, Paul, Isaac Sorkin i Henry Swift. Bartik Instruments: What, When, Why, and How. Cambridge, MA: National Bureau of Economic Research, marzec 2018. http://dx.doi.org/10.3386/w24408.
Pełny tekst źródłaHasskamp, Charles W. Warriors Don't Do Windows? Why Say?, Since When? Fort Belvoir, VA: Defense Technical Information Center, kwiecień 1997. http://dx.doi.org/10.21236/ada424883.
Pełny tekst źródłaWalker, James C. War Termination: Why, When, Who, What, Where, and How. Fort Belvoir, VA: Defense Technical Information Center, maj 1996. http://dx.doi.org/10.21236/ada312688.
Pełny tekst źródłaCribb, Jonathan, i Laurence O'Brien. When and why do employees change their pension saving? The IFS, luty 2023. http://dx.doi.org/10.1920/re.ifs.2022.0246.
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