Conecte-se

Bibliografias temáticas / Whey

Índice

Artigos de revistas
Teses / dissertações
Livros
Capítulos de livros
Trabalhos de conferências
Relatórios de organizações

Literatura científica selecionada sobre o tema "Whey"

Autor: Grafiati

Publicado: 4 de junho de 2021

Última modificação: 10 de março de 2023

Crie uma referência precisa em APA, MLA, Chicago, Harvard, e outros estilos

Selecione um tipo de fonte:

Consulte a lista de atuais artigos, livros, teses, anais de congressos e outras fontes científicas relevantes para o tema "Whey".

Ao lado de cada fonte na lista de referências, há um botão "Adicionar à bibliografia". Clique e geraremos automaticamente a citação bibliográfica do trabalho escolhido no estilo de citação de que você precisa: APA, MLA, Harvard, Chicago, Vancouver, etc.

Você também pode baixar o texto completo da publicação científica em formato .pdf e ler o resumo do trabalho online se estiver presente nos metadados.

Artigos de revistas sobre o assunto "Whey"

1

Volpe, Stella Lucia. "Whey or No Whey?" ACSM's Health & Fitness Journal 13, n.º 5 (setembro de 2009): 30–31. http://dx.doi.org/10.1249/fit.0b013e3181b48080.

Texto completo da fonte

Estilos ABNT, Harvard, Vancouver, APA, etc.

2

Jelen, P. "Whey and whey utilization". International Dairy Journal 2, n.º 6 (janeiro de 1992): 373–75. http://dx.doi.org/10.1016/0958-6946(92)90028-k.

Texto completo da fonte

Estilos ABNT, Harvard, Vancouver, APA, etc.

3

Kováčová, R., A. Synytsya e 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 de junho de 2009): S4—S8. http://dx.doi.org/10.17221/632-cjfs.

Texto completo da fonte

Resumo:

The aim of this work was to characterise influence of whey proteins–pectin interaction on emulsification properties of whey. As the first, structural characteristics of pectin-protein complexes were evaluated for pure β-lactoglobulin by both dynamic light scattering method for measuring of the particle size distributions and Doppler laser electrophoresis for measuring the ξ-potential (surface electrical potential) of particles. In mixed pectin-β--lactoglobulin systems, it was observed that the addition of pectin prevent from the protein-protein interaction, which caused production of huge protein aggregates (2000–2500 nm) at pH values near β--lactoglobulin isoelectric point and at temperatures near its denaturation temperature. However, these protei–pectin complexes had large hydrodynamic diameters (monomodal size distribution at 350 and 1000 nm for high esterified and low esterified amidated pectin, resp.), which can slow down their diffusion to the oil-water interface in emulsions. The &xi -potential values indicated improvement of colloid stability by addition of pectin. The evaluation of the influence of the protein–pectin interaction on emulsification properties was performed by the determination of a surface weighted mean (D [3,2]) of oil droplets in o/w emulsions measured by the laser diffraction, further by microscope observations, the determination of emulsion free oil content and observations of creaming. The emulsifying properties were influenced by the pectin addition, more negatively by the high esterified than by the low esterified amidated pectin addition.

Estilos ABNT, Harvard, Vancouver, APA, etc.

4

Babenyshev, S. P., V. E. Zhidkov, D. S. Mamay, V. P. Utkin e N. A. Shapakov. "ULTRAFILTRATION OF MODIFIED MILK WHEY". Food and Raw Materials 4, n.º 2 (30 de dezembro de 2016): 101–10. http://dx.doi.org/10.21179/2308-4057-2016-2-101-110.

Texto completo da fonte

Estilos ABNT, Harvard, Vancouver, APA, etc.

5

Halpin-Dohnalek, Margaret I., e Elmer H. Marth. "Fate of Staphylococcus aureus in Whey, Whey Cream, and Whey Cream Butter". Journal of Dairy Science 72, n.º 12 (dezembro de 1989): 3149–55. http://dx.doi.org/10.3168/jds.s0022-0302(89)79473-x.

Texto completo da fonte

Estilos ABNT, Harvard, Vancouver, APA, etc.

6

Roehl, Darryl, e Pavel Jelen. "Surface Tension of Whey and Whey Derivatives". Journal of Dairy Science 71, n.º 12 (dezembro de 1988): 3167–72. http://dx.doi.org/10.3168/jds.s0022-0302(88)79920-8.

Texto completo da fonte

Estilos ABNT, Harvard, Vancouver, APA, etc.

7

Salvador Perez Huertas, Salvador Perez Huertas, e 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, n.º 6 (2019): 956. http://dx.doi.org/10.52568/000807/jcsp/41.06.2019.

Texto completo da fonte

Resumo:

Surface properties of whey protein gels are reviewed based on traditional microscopic techniques and new methods, as optical profilometer and contact angle measurements. Optical profilometer is an instrument allowing measurement of surface roughness and contact angle measurements to determine the surface wettability behavior (hydrophobicity/hydrophilicity) of the gels. Investigation of surface properties of whey protein gels is very important, as it can transform this product to a new level of application. It could be used as a matrix for an active ingredient release, material for tissue engineering, e.g. scaffolds, i.e. temporally structures biodegraded in the human organism.

Estilos ABNT, Harvard, Vancouver, APA, etc.

8

Gangurde, HemantH, PoojaS Patil, MayurA Chordiya e NayanaS Baste. "Whey protein". Scholars' Research Journal 1, n.º 2 (2011): 69. http://dx.doi.org/10.4103/2249-5975.99663.

Texto completo da fonte

Estilos ABNT, Harvard, Vancouver, APA, etc.

9

HORNE, D. S. "Whey proteins". International Journal of Dairy Technology 43, n.º 1 (fevereiro de 1990): 3–4. http://dx.doi.org/10.1111/j.1471-0307.1990.tb02753.x.

Texto completo da fonte

Estilos ABNT, Harvard, Vancouver, APA, etc.

10

Korhonen, Hannu J. "Whey proteins". Nutrafoods 9, n.º 4 (outubro de 2010): 5. http://dx.doi.org/10.1007/bf03223342.

Texto completo da fonte

Estilos ABNT, Harvard, Vancouver, APA, etc.

Mais fontes

Teses / dissertações sobre o assunto "Whey"

1

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.

Texto completo da fonte

Estilos ABNT, Harvard, Vancouver, APA, etc.

2

Mohr, 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.

Texto completo da fonte

Resumo:

Acid whey is a by-product of the quarg production and arises in large volumes in dairies. A considerable disposal problem arises due to the lack of obtainable proceeds from acid whey utilisation. Additionally, sustainable and energy efficient treatment methods for high strength liquid wastes from dairies cleaning operation are needed to reduce the costs of wastewater treatment. Samples of acid whey and spent cleaning solutions from a quarg cheese production plant were collected. The composition and physical properties were analysed and evaluated against waste treatment process requirements. The occurrence of different waste streams, their volumes and frequencies were also investigated. A laboratory scale membrane nanofiltration plant was designed, and built for investigation of the volume reduction of cleaning process effluents with emphasis to treatment options for the filtration concentrates. The examination of the rheological properties of alkaline CIP wastewaters at different volume reduction ratios clearly shows that these effluents are Newtonian fluids even at high concentrations. The anaerobic biodegradability of acid whey and mixtures containing portions of alkaline CIP wastewaters at different volume reduction ratios was tested. Characteristic process kinetics for acid whey fermentation in batch mode was observed. The occurrence of a second lag-phase in mixtures containing larger portions of acid whey was identified as phase separation- due to rapid acidification of lactose. Anaerobic digestion (AD) was identified as a suitable treatment option for acid whey and alkaline CIP wastewaters. Four anaerobic digester types were designed with regard to their suitability for high strength waste treatment and were built and operated at laboratory scale. The reactors tested were: a) A Continuous Stirred Tank Reactor (CSTR); b) An Anaerobic Membrane Reactor (AMR); c) An Upflow Anaerobic Sludge Blanket (UASB) re- actor; and d) A novel two-stage process design consisting of a combined acidification and crystallization stage and a gaslift driven fluidised bed methanogenic stage. The operation of the AMR process and also of the UASB process with internal circulation and pH-control using alkaline CIP effluents was evaluated at high loading rates of 7.7 g•L-1•d-1 and 10.2 g•L-1•d-1 respective. However, in the experiments it was demonstrated that even with perfect biomass retention the operation of one stage anaerobic digestion at high loading rates caused process upsets. Precipitation and accumulation of milk minerals within the sludge was observed in all one stage experiments. The conclusions drawn from one stage studies led to the design of a novel high-rate diges- tion system to meet the demands of anaerobic digestion of acid whey and effluents from dairy plant cleaning. The design based on different high-rate industrial reactor designs and incorporate the ideas of staging, crystallisation of calcium salts prior to anaerobic di- gestion, fluidised bed and internal circulation reactors, and also jet-loop or gaslift reactors. The performance of the novel system when treating acid whey is comparable to the results of well designed, two-stage digesters treating cheese whey which is easier to digest.

Estilos ABNT, Harvard, Vancouver, APA, etc.

3

Dlamini, 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.

Texto completo da fonte

Resumo:

Thesis (Ph. D.)--University of Western Sydney, Hawkesbury.
"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).

Estilos ABNT, Harvard, Vancouver, APA, etc.

4

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.

Texto completo da fonte

Estilos ABNT, Harvard, Vancouver, APA, etc.

5

Xu, Yue. "Isolation and characterization of components from whey". Thesis, View thesis, 1996. http://handle.uws.edu.au:8081/1959.7/248.

Texto completo da fonte

Resumo:

The structure, functionality, isolation methods and applications of whey components, particularly the proteins and lactose, have been extensively studied. These studies have had a great impact on the food industry where whey components are increasingly being used as food ingredients. Two generations of whey protein product, namely Lactalbumin, produced by heat-induced precipitation, and Whey Protein Concentration/ Isloate, produced by ultrafiltration/ ion exchange chromatography, have been commercialised. Crystalline lactose in the food and pharmaceutical grades is also being produced. Recently, research activities in whey fractionation have shifted to the isolation of the minor components. This thesis is aimed at developing a Total Whey Utilization strategy by which the several components of the whey stream would be completely recovered by fractionation, resulting in little or no residue to be disposed of in the wastewater stream. Therefore, this study was initially dedicated to the development of novel separation methods which would be suitable for the Total Whey Utilization process. The development of those techniques revealed some previously unknown feature of whey components. The mechanisms of the separation methods have been also investigated. Although crystallization is an efficient method for fractionation or purification, its disadvantage is that the mother liquor is a wastewater containing high salt and BOD (Biological Oxygen Demand). The chromatographic method has been investigated in this work to separate the mother liquor or permeate into lactose and mineral fractions such that a goal of this thesis, namely a 'clean' water stream after processing whey, can be finally achieved. These studies have focused on the effect of resin type, salt form of the resin and the operating conditions on the separation of the lactose and mineral fraction.

Estilos ABNT, Harvard, Vancouver, APA, etc.

6

Kisaalita, William Ssempa. "Anaerobic fermentation of whey : acidogenesis". Thesis, University of British Columbia, 1987. http://hdl.handle.net/2429/27362.

Texto completo da fonte

Resumo:

Based on the initial exploratory results of single-phase (acidogenesis and methanogenesis takes place in one vessel) whey biomethanation studies, a two-phase (acidogenesis and methanogenesis takes place in two separated serial vessels) biomethanation process was found to be more suitable for dealing with the current whey utilisation and/or disposal problem. Acidogenesis was found to be less understood in comparison to methanogenesis and therefore acidogenesis became the central problem of this thesis. Given that 90% of the five-day biochemical oxygen demand in whey is due to lactose, continuous culture (Chemostat) experiments were undertaken to examine the general mechanism of lactose acidogenesis by a mixed undefined culture using ¹⁴C-labeled tracers. Also the influence of whey protein (mainly β-lactoglobulin) on the general fermentation scheme was addressed. Experimental factors included a pH range of 4.0 to 6.5, a mesophilic temperature of 35°C and a dilution rate (D) range of 0.05 to 0.65 h⁻¹. At a fixed pH level, the observed variability in the main acidogenic end products (acetate, propionate, butyrate and lactate) with respect to D were found to be a consequence of the systematic separation of the various microbial groups involved in acidogenesis. Batch incubation of a [¹⁴C(U)]-lactate tracer with chemostat effluent samples and preparative separation of the end products followed by a liquid scintillation assay of the location of the radio activity demonstrated that a microbial population lactate to other end products and hence the observed increase in lactate concentrations at high D values. Further use of [¹⁴C(U)]-butyrate and [¹⁴C(2)]-propionate revealed the predominant carbon flow routes from pyruvate to the various end products. A qualitative lactose acidogenic fermentation model was proposed, in which lactose is converted to pyruvate via the Embden-Meyerhof-Parnas pathway. Pyruvate in a parallel reaction is then converted to lactate and butyrate. In the presence of hydrogen reducing methanogens lactate is converted to acetate in a very fast reaction and not propionate as previously believed-. The implications of these findings with regard to optimising the acidogenic phase reactor are discussed. Acidogenic fermentation of protein together with lactose did not affect the carbon flow scheme. In the D range of 0.05 to 0.15 h⁻¹ low pH (pH < 5.0) was found to favour the butyrate route at the expense of the lactate route and at high pH (pH > 5.5) the lactate route was favoured at the expense of the butyrate route, the pH region of 5.0 to 5.5 being the transition range. In order to describe the microbial growth, the Monod chemostat model was chosen among the various alternatives, because of its simplicity and its physico-chemical basis. The estimated model parameters are reported.
Applied Science, Faculty of
Chemical and Biological Engineering, Department of
Graduate

Estilos ABNT, Harvard, Vancouver, APA, etc.

7

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.

Texto completo da fonte

Estilos ABNT, Harvard, Vancouver, APA, etc.

8

Alomirah, 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.

Texto completo da fonte

Resumo:

In most food applications, whey proteins are used, rather than the individual proteins and this accounts for the high functional variability among commercially available whey protein products, and limits their applications. The overall objective of this study was to investigate the structural and thermal properties of individual alpha-lactalbumin (alpha-Lac) and beta-lactoglobulin (beta-Lg) fractions isolated from different whey protein sources.
A 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.

Estilos ABNT, Harvard, Vancouver, APA, etc.

9

Lal, Sumit. "Biodegradable packaging from whey protein". Thesis, University of Auckland, 2012. http://hdl.handle.net/2292/13815.

Texto completo da fonte

Resumo:

Biodegradable packaging films from whey protein concentrate were made in this study. A total of 46 formulations were made in the form of thin (50 - 120um) films by using solvent casting. Additives used in the formulations included plasticizers i.e glycerol and propylene glycol, chaotropic agent i.e guanidine thiocynate, gelation and crosslinker i.e glutaraldehyde. Tensile tests showed an increase in tensile strength with the addition of glutaraldehyde (1.2 v/v) and gelatin (upto 50% wt%). Addition of glycerol, propylene glycol and guanidine thiocynate increased elongation of films. Water vapor permeability and oxygen permeability of films containing glycerol, propylene glycol and guanidine thiocynate increased, while films made with gelatin, glutaraldehyde showed lower permeability for oxygen and water. Glass transition temperature was measured by DSC and results showed consistent decrease in Tg with increasing amount of plasticizer and chaotropic agent. Biodegradability was measured by degradation in 1% pancreatin. Results showed lower degradation time for formulations containing increasing proportions of glutaraldehyde and gelatin. Fourier transform infrared spectroscopy (FTIR) was used to evaluate changes in covalent bonding post glutaraldehyde crosslinking. Peaks corresponding to stretching of imine bonds were found at 1590 cm-1 suggesting crosslinking reaction between glutaraldehyde and terminal amine residues of whey/gelatin. Scanning electron micrographs showed an increase in relative porosity for compositions containing glycerol when compared to formulation containing only whey. Surface micrographs of formulations with gelatin showed phase separation. The phase separation may be attributed to partial immiscibility of whey with gelatin.

Estilos ABNT, Harvard, Vancouver, APA, etc.

10

Steventon, Anthony James. "Thermal aggregation of whey proteins". Thesis, University of Cambridge, 1993. https://www.repository.cam.ac.uk/handle/1810/251549.

Texto completo da fonte

Estilos ABNT, Harvard, Vancouver, APA, etc.

Mais fontes

Livros sobre o assunto "Whey"

1

Harper, W. James. Biological properties of whey components: A review. Chicago, IL: American Dairy Products Institute, 2000.

Encontre o texto completo da fonte

Estilos ABNT, Harvard, Vancouver, APA, etc.

2

International, 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.

Encontre o texto completo da fonte

Estilos ABNT, Harvard, Vancouver, APA, etc.

3

Khramt͡sov, A. G. Pererabotka i ispolʹzovanie molochnoĭ syvorotki: Tekhnologicheskai͡a tetradʹ. Moskva: Rosagropromizdat, 1989.

Encontre o texto completo da fonte

Estilos ABNT, Harvard, Vancouver, APA, etc.

4

MacGibbon, John, e Robin Fenwick. Whey to go: Whey protein concentrate, a New Zealand success story. Martinborough, New Zealand: Ngaio Press, 2014.

Encontre o texto completo da fonte

Estilos ABNT, Harvard, Vancouver, APA, etc.

5

Almécija, M. Carmen. Modulation of membrane-protein interactions applied to whey fractionation. Hauppauge, N.Y: Nova Science Publishers, 2011.

Encontre o texto completo da fonte

Estilos ABNT, Harvard, Vancouver, APA, etc.

6

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.

Encontre o texto completo da fonte

Estilos ABNT, Harvard, Vancouver, APA, etc.

7

Benitez, Rafael Mauro, e Gustavo M. Ortero. Whey: Types, composition and health implications. Hauppauge, N.Y: Nova Science Publishers, 2012.

Encontre o texto completo da fonte

Estilos ABNT, Harvard, Vancouver, APA, etc.

8

Inc, Protose Separations, ed. Protein from whey. [Toronto]: Environment Ontario, 1990.

Encontre o texto completo da fonte

Estilos ABNT, Harvard, Vancouver, APA, etc.

9

Federation, International Dairy, ed. Trends in utilization of whey and whey derivatives. Brussels: International Dairy Federation, 1988.

Encontre o texto completo da fonte

Estilos ABNT, Harvard, Vancouver, APA, etc.

10

G, Zadow J., ed. Whey and lactose processing. London: Elsevier Applied Science, 1992.

Encontre o texto completo da fonte

Estilos ABNT, Harvard, Vancouver, APA, etc.

Mais fontes

Capítulos de livros sobre o assunto "Whey"

1

Kilara, Arun. "Whey and Whey Products". In Dairy Processing and Quality Assurance, 349–66. Chichester, UK: John Wiley & Sons, Ltd,, 2015. http://dx.doi.org/10.1002/9781118810279.ch15.

Texto completo da fonte

Estilos ABNT, Harvard, Vancouver, APA, etc.

2

Kilara, Arun. "Whey and Whey Products". In Dairy Processing & Quality Assurance, 337–55. Oxford, UK: Wiley-Blackwell, 2009. http://dx.doi.org/10.1002/9780813804033.ch15.

Texto completo da fonte

Estilos ABNT, Harvard, Vancouver, APA, etc.

3

Anand, Sanjeev, Khanal Som Nath e Marella Chenchaiah. "Whey and Whey Products". In Milk and Dairy Products in Human Nutrition, 477–97. Oxford: John Wiley & Sons, 2013. http://dx.doi.org/10.1002/9781118534168.ch22.

Texto completo da fonte

Estilos ABNT, Harvard, Vancouver, APA, etc.

4

Fox, Patrick F., Timothy P. Guinee, Timothy M. Cogan e Paul L. H. McSweeney. "Whey and Whey Products". In Fundamentals of Cheese Science, 755–69. Boston, MA: Springer US, 2016. http://dx.doi.org/10.1007/978-1-4899-7681-9_22.

Texto completo da fonte

Estilos ABNT, Harvard, Vancouver, APA, etc.

5

Gooch, Jan W. "Whey". In Encyclopedic Dictionary of Polymers, 932. New York, NY: Springer New York, 2011. http://dx.doi.org/10.1007/978-1-4419-6247-8_15118.

Texto completo da fonte

Estilos ABNT, Harvard, Vancouver, APA, etc.

6

Pearce, R. John. "Whey Processing". In Whey and Lactose Processing, 73–89. Dordrecht: Springer Netherlands, 1992. http://dx.doi.org/10.1007/978-94-011-2894-0_2.

Texto completo da fonte

Estilos ABNT, Harvard, Vancouver, APA, etc.

7

Morr, C. V. "Whey Utilization". In Whey and Lactose Processing, 133–55. Dordrecht: Springer Netherlands, 1992. http://dx.doi.org/10.1007/978-94-011-2894-0_4.

Texto completo da fonte

Estilos ABNT, Harvard, Vancouver, APA, etc.

8

Duke, Mikel, e Todor Vasiljevic. "Whey Ultrafiltration". In Encyclopedia of Membranes, 2035–36. Berlin, Heidelberg: Springer Berlin Heidelberg, 2016. http://dx.doi.org/10.1007/978-3-662-44324-8_2053.

Texto completo da fonte

Estilos ABNT, Harvard, Vancouver, APA, etc.

9

Ramchandran, L., e T. Vasiljevic. "Whey Processing". In Membrane Processing, 193–207. Oxford, UK: Blackwell Publishing Ltd., 2012. http://dx.doi.org/10.1002/9781118457009.ch9.

Texto completo da fonte

Estilos ABNT, Harvard, Vancouver, APA, etc.

10

Bottomley, R. C., M. T. A. Evans e C. J. Parkinson. "Whey Proteins". In Food Gels, 435–66. Dordrecht: Springer Netherlands, 1990. http://dx.doi.org/10.1007/978-94-009-0755-3_11.

Texto completo da fonte

Estilos ABNT, Harvard, Vancouver, APA, etc.

Trabalhos de conferências sobre o assunto "Whey"

1

Colette C Fagan, Colm P O'Donnell, Colm D Everard, Donal J O'Callaghan, Manuel Castillo e Fred A Payne. "Light Sidescatter Measurements of Cheese Whey". In 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.

Texto completo da fonte

Estilos ABNT, Harvard, Vancouver, APA, etc.

2

Ma’rufah, Nur Laili, Trijoko Wisnu Murti, Z. Nurhanifah e M. Devina. "Whey Valorisation of Probiotic Fermented Milk". In 9th International Seminar on Tropical Animal Production (ISTAP 2021). Paris, France: Atlantis Press, 2022. http://dx.doi.org/10.2991/absr.k.220207.040.

Texto completo da fonte

Estilos ABNT, Harvard, Vancouver, APA, etc.

3

Lisicyn, V. A., V. A. Ivanec, A. V. Gavrish e A. S. Kalinina. "FUNCTIONAL FOODS BASED ON WHEY PERMEATE". In 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.

Texto completo da fonte

Estilos ABNT, Harvard, Vancouver, APA, etc.

4

Wang, Jianming, Linhai Guo e Guoren Zhao. "Whey Alcohol Fermentation with Mixed Yeast Cultures". In 2009 3rd International Conference on Bioinformatics and Biomedical Engineering (iCBBE 2009). IEEE, 2009. http://dx.doi.org/10.1109/icbbe.2009.5163761.

Texto completo da fonte

Estilos ABNT, Harvard, Vancouver, APA, etc.

5

Liu, Yanan, Fei Wu, Zhihua Zhang, Yueting Zhuang e Shuicheng Yan. "Sparse representation using nonnegative curds and whey". In 2010 IEEE Conference on Computer Vision and Pattern Recognition (CVPR). IEEE, 2010. http://dx.doi.org/10.1109/cvpr.2010.5539934.

Texto completo da fonte

Estilos ABNT, Harvard, Vancouver, APA, etc.

6

Vutcariova, Irina I. "Effect of whey fermentation on the release of organic acids during electrolysis". In 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.

Texto completo da fonte

Resumo:

The research considers main approaches to the problem of the secondary resources reprocessing of the milk industry in the terms of whey generated in great volume while curd and cheese producing.The article examines the process of extracting organic matter from whey by the fractionation of whey by distillation under low vacuum. It is advisable to process concentrated whey. Treatment of whey using fractional distillation under vacuum allows obtaining organic acids of the required purity and required concentration The article considers the direction that makes it possible to obtain cost-effective whey processing, combining the concentration of whey by fractional distillation with electrical processing. This process allows you to separate the organic matter of the whey and direct the process of further concentration of the resulting preparations towards the formation of individual organic compounds.

Estilos ABNT, Harvard, Vancouver, APA, etc.

7

Faucher, Mélanie, Véronique Perreault, Sami Gaaloul, Ozan Ciftci e 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.

Texto completo da fonte

Estilos ABNT, Harvard, Vancouver, APA, etc.

8

Shi, Yucheng, Siyu Wang e Yahong Han. "Curls & Whey: Boosting Black-Box Adversarial Attacks". In 2019 IEEE/CVF Conference on Computer Vision and Pattern Recognition (CVPR). IEEE, 2019. http://dx.doi.org/10.1109/cvpr.2019.00668.

Texto completo da fonte

Estilos ABNT, Harvard, Vancouver, APA, etc.

9

"Optimal selection of whey processing facilities and technology". In 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.

Texto completo da fonte

Estilos ABNT, Harvard, Vancouver, APA, etc.

10

Hou, Pingping, Gang Wang, Dongxue Li, Ting Zhang, Xudong Li, Xinhui Zhou e Tiehua Zhang. "THE STABILITY OF GINSENG WHEY PROTEIN POLYPEPTIDE BEVERAGE". In 2016 International Conference on Biotechnology and Medical Science. WORLD SCIENTIFIC, 2016. http://dx.doi.org/10.1142/9789813145870_0014.

Texto completo da fonte

Estilos ABNT, Harvard, Vancouver, APA, etc.

Relatórios de organizações sobre o assunto "Whey"

1

Bohnert, G. W. Bioconversion of Cheese Waste (Whey). Office of Scientific and Technical Information (OSTI), março de 1998. http://dx.doi.org/10.2172/16549.

Texto completo da fonte

Estilos ABNT, Harvard, Vancouver, APA, etc.

2

Kose, Senol, Yagmur Erım Kose e Ibrahim Altun. A Study on Mineral Content of Whey Obtained from Turkish Strained Yogurt. "Prof. Marin Drinov" Publishing House of Bulgarian Academy of Sciences, dezembro de 2019. http://dx.doi.org/10.7546/crabs.2019.12.18.

Texto completo da fonte

Estilos ABNT, Harvard, Vancouver, APA, etc.

3

Walker, Thomas B., Erica Anderson, Jessica Smith, Monica Herrera, Breck Lebegue, Andrea Pinchak e 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, março de 2009. http://dx.doi.org/10.21236/ada498244.

Texto completo da fonte

Estilos ABNT, Harvard, Vancouver, APA, etc.

4

Dahlke, Garland R., e 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, janeiro de 2013. http://dx.doi.org/10.31274/ans_air-180814-169.

Texto completo da fonte

Estilos ABNT, Harvard, Vancouver, APA, etc.

5

Choo, Yoo Jin, e 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, dezembro de 2022. http://dx.doi.org/10.37766/inplasy2022.12.0016.

Texto completo da fonte

Estilos ABNT, Harvard, Vancouver, APA, etc.

6

Dale, M. C., e 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), abril de 1997. http://dx.doi.org/10.2172/469182.

Texto completo da fonte

Estilos ABNT, Harvard, Vancouver, APA, etc.

7

Goldsmith-Pinkham, Paul, Isaac Sorkin e Henry Swift. Bartik Instruments: What, When, Why, and How. Cambridge, MA: National Bureau of Economic Research, março de 2018. http://dx.doi.org/10.3386/w24408.

Texto completo da fonte

Estilos ABNT, Harvard, Vancouver, APA, etc.

8

Hasskamp, Charles W. Warriors Don't Do Windows? Why Say?, Since When? Fort Belvoir, VA: Defense Technical Information Center, abril de 1997. http://dx.doi.org/10.21236/ada424883.

Texto completo da fonte

Estilos ABNT, Harvard, Vancouver, APA, etc.

9

Walker, James C. War Termination: Why, When, Who, What, Where, and How. Fort Belvoir, VA: Defense Technical Information Center, maio de 1996. http://dx.doi.org/10.21236/ada312688.

Texto completo da fonte

Estilos ABNT, Harvard, Vancouver, APA, etc.

10

Cribb, Jonathan, e Laurence O'Brien. When and why do employees change their pension saving? The IFS, fevereiro de 2023. http://dx.doi.org/10.1920/re.ifs.2022.0246.

Texto completo da fonte

Estilos ABNT, Harvard, Vancouver, APA, etc.

Oferecemos descontos em todos os planos premium para autores cujas obras estão incluídas em seleções literárias temáticas. Contate-nos para obter um código promocional único!