Keywords: آب‌پنیر، ماء الجبن، پودر آب ماست; Fluidized bed drying; Gastric acid; Lactobacillus; pH-dependent release; Shellac; Whey;
مقالات ISI آب‌پنیر، ماء الجبن، پودر آب ماست (ترجمه نشده)
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Keywords: آب‌پنیر، ماء الجبن، پودر آب ماست; Whey; Fermentation; Enterobacter; VFA; Rhodopseudomonas
Keywords: آب‌پنیر، ماء الجبن، پودر آب ماست; Ultrasound; Whey; Lipid oxidation; Phospholipids
Keywords: آب‌پنیر، ماء الجبن، پودر آب ماست; Nanofiltration; Diafiltration; Whey; Ricotta cheese; Rheological properties;
Keywords: آب‌پنیر، ماء الجبن، پودر آب ماست; Fermentation; Growth kinetics; Lotka–Volterra models; Modeling; Bacteriocin production system; Whey
Keywords: آب‌پنیر، ماء الجبن، پودر آب ماست; byproducts valorization; whey; profit maximization; production;
Keywords: آب‌پنیر، ماء الجبن، پودر آب ماست; dairy beverage; metabolite; probiotic; whey;
Keywords: آب‌پنیر، ماء الجبن، پودر آب ماست; Aerogel; Whey; Protein; Clay; Thermal; Mechanical;
Keywords: آب‌پنیر، ماء الجبن، پودر آب ماست; Whey; Guava; Fermented milk; Dairy products;
Keywords: آب‌پنیر، ماء الجبن، پودر آب ماست; whey; lactoperoxidase; flavor; bleach;
Keywords: آب‌پنیر، ماء الجبن، پودر آب ماست; Subclinical mastitis; Ovine; Proteomics; Somatic cell count; Whey; Milk fat globule;
Keywords: آب‌پنیر، ماء الجبن، پودر آب ماست; Titration; Isoionic point; Lactoglobulin; Whey; Aggregate; Microgel
Keywords: آب‌پنیر، ماء الجبن، پودر آب ماست; Whey; Hollow fiber membranes; Diafiltration; Milk proteins; Lactose; Freeze–drying
Keywords: آب‌پنیر، ماء الجبن، پودر آب ماست; Whey; Bioethanol; Bioremediation; Pollution; Supply Chain ;
Keywords: آب‌پنیر، ماء الجبن، پودر آب ماست; Ultrasound; Microfiltration; Dairy processing; Proteins; Casein; Whey; Gelation; Heat stability;
Characterizing endogenous and exogenous peroxidase activity for bleaching of fluid whey and retentate
Keywords: آب‌پنیر، ماء الجبن، پودر آب ماست; lactoperoxidase; whey; enzyme stability;
Effect of homogenization on binding-affinity of bacteriophage A511 in bovine milk fractions
Keywords: آب‌پنیر، ماء الجبن، پودر آب ماست; Phage distribution; Milk fat; Casein micelle; Whey; Recoverable phage; Antiphagic activity; MFGM; milk fat globule membrane; PFU; plaque forming unit; SM; saline-magnesium; TSA; trypticasein soy agar; TSB; trypticasein soy broth; BHI; brain heart infusion
TGF-β activity in cow milk and fermented milk products: An in vitro bioassay with oral fibroblasts
Keywords: آب‌پنیر، ماء الجبن، پودر آب ماست; Cow's milk; Yoghurt; Sour milk; Butter milk; Whey; TGF-β; Oral health; Gingival fibroblasts;
Use of silicon dioxide nanoparticles for β-galactosidase immobilization and modulated ethanol production by co-immobilized K. marxianus and S. cerevisiae in deproteinized cheese whey
Keywords: آب‌پنیر، ماء الجبن، پودر آب ماست; Silicon dioxide; Co-immobilization; Ethanol; Whey; K. marxianus;
Osteoanabolic activity of whey-derived anti-oxidative (MHIRL and YVEEL) and angiotensin-converting enzyme inhibitory (YLLF, ALPMHIR, IPA and WLAHK) bioactive peptides
Keywords: آب‌پنیر، ماء الجبن، پودر آب ماست; Osteoporosis; Whey; Peptides; Osteoblast; Differentiation;
Utility of Luffa cylindrica and Litchi chinensis peel, an agricultural waste biomass in cellulase production by Trichoderma reesei under solid state cultivation
Keywords: آب‌پنیر، ماء الجبن، پودر آب ماست; Luffa cylindrica; Trichoderma reesei; Whey; Cellulases; Litchi chinensis;
Lactobacillus plantarum LUHS135 and paracasei LUHS244 as functional starter cultures for the food fermentation industry: Characterisation, mycotoxin-reducing properties, optimisation of biomass growth and sustainable encapsulation by using dairy by-produc
Keywords: آب‌پنیر، ماء الجبن، پودر آب ماست; Lactobacillus plantarum; Lactobacillus paracasei; Antimicrobial activity; Resistance to antibiotics; Mycotoxins; Whey; Encapsulation;
Chemical, sensory, and functional properties of whey-based popsicles manufactured with watermelon juice concentrated at different temperatures
Keywords: آب‌پنیر، ماء الجبن، پودر آب ماست; Citrullus lanatus; Bioactive compounds; Popsicle; Whey; Organoleptic properties; Principal component analysis;
Microencapsulation of different oils rich in unsaturated fatty acids using dairy industry waste
Keywords: آب‌پنیر، ماء الجبن، پودر آب ماست; Chia oil; Emulsion; Fish oil; Spray dryer; Whey; Whey permeate;
Optimization of biosurfactant and bacteriocin-like inhibitory substance (BLIS) production by Lactococcus lactis CECT-4434 from agroindustrial waste
Keywords: آب‌پنیر، ماء الجبن، پودر آب ماست; Lactococcus lactis; Biosurfactant; Bacteriocin-like inhibitory substances; Low-cost substrates; Whey; Central composite design;
Effect of electro-activated sweet whey on growth of Bifidobacterium, Lactobacillus, and Streptococcus strains under model growth conditions
Keywords: آب‌پنیر، ماء الجبن، پودر آب ماست; Electro-activation; Whey; Lactulose; Prebiotic; Antioxidant; Probiotic;
New generation biofuel from whey: Successive acidogenesis and alcoholic fermentation using immobilized cultures on γ-alumina
Keywords: آب‌پنیر، ماء الجبن، پودر آب ماست; Whey; γ-alumina; Acidogenesis; Alcoholic fermentation; Kefir;
Inline UV-Vis spectroscopy to monitor and optimize cleaning-in-place (CIP) of whey filtration plants
Keywords: آب‌پنیر، ماء الجبن، پودر آب ماست; Cleaning-in-place; In-line; UV spectroscopy; Whey; Ultrafiltration;
High-energy breakfast based on whey protein reduces body weight, postprandial glycemia and HbA1C in Type 2 diabetes
Keywords: آب‌پنیر، ماء الجبن، پودر آب ماست; Whey; Breakfast; Protein; Weight; Diabetes;
A novel whey tetrapeptide IPAV reduces interleukin-8 production induced by TNF-α in human intestinal Caco-2 cells
Keywords: آب‌پنیر، ماء الجبن، پودر آب ماست; CaSR; calcium sensing receptor; ESI; electric spray ionization; HPLC; high-performance liquid chromatography; IBD; inflammatory bowel disease; IL; interleukin; ERK; extracellular signal-regulated kinase; GAPDH; glyceraldehyde-3-phosphate dehydrogenase; JN
Physico-chemical characterization of dairy gel obtained by a proteolytic extract from Calotropis procera - A comparison with chymosin
Keywords: آب‌پنیر، ماء الجبن، پودر آب ماست; Cheese; Peptides; Whey; Curd; Coagulation; Calotropis; Chymosin; Dairy gel;
Anabolic effects of leucine-rich whey protein, carbohydrate, and soy protein with and without β-hydroxy-β-methylbutyrate (HMB) during fasting-induced catabolism: A human randomized crossover trial
Keywords: آب‌پنیر، ماء الجبن، پودر آب ماست; Whey; Soy; Protein; Fasting; Leucine; HMB;
Distribution, stability, and protein interactions of Aflatoxin M1 in fresh cheese
Keywords: آب‌پنیر، ماء الجبن، پودر آب ماست; Aflatoxin M1; Fresh cheese; Milk; Whey; Cheese manufacturing; Milk protein interactions;
Effect of process parameters on flux for whey concentration with NH3/CO2 in forward osmosis
Keywords: آب‌پنیر، ماء الجبن، پودر آب ماست; Whey; Forward osmosis; Permeate flux; Ammonium bicarbonate;
Evolutionary adaptation of Kluyveromyces marxianus strain for efficient conversion of whey lactose to bioethanol
Keywords: آب‌پنیر، ماء الجبن، پودر آب ماست; Fermentation; Ethanol; Lactose; Whey; Adaptation;
Ãvaluation de l'activité antigénique des hydrolysats de protéines du lactosérum camelin
Keywords: آب‌پنیر، ماء الجبن، پودر آب ماست; Lait de chamelle; Lait de vache; Lactosérum; Pepsine; Trypsine; Antigénicité; Réactivité croisée; Balb/c; β-Lg; α-Lac; Camel's milk; Cow's milk; Whey; Hydrolysis; Antigenicity; Allergenicity; β-Lactoglobulin; α-Lactalbumin;
Growth kinetics and physiological behavior of co-cultures of Saccharomyces cerevisiae and Kluyveromyces lactis, fermenting carob sugars extracted with whey
Keywords: آب‌پنیر، ماء الجبن، پودر آب ماست; Kluyveromyces lactis; Saccharomyces cerevisiae; Carob; Whey; Waste treatment; Ethanol
Dynamic and viscoelastic interfacial behavior of β-lactoglobulin microgels of varying sizes at fluid interfaces
Keywords: آب‌پنیر، ماء الجبن، پودر آب ماست; Whey; β-Lactoglobulin; Microgel; Emulsion; Interface; Viscoelasticity; Dynamic; Adsorption
Citric acid production from partly deproteinized whey under non-sterile culture conditions using immobilized cells of lactose—positive and cold-adapted Yarrowia lipolytica B9
Keywords: آب‌پنیر، ماء الجبن، پودر آب ماست; Yarrowia lipolytica B9; Citric acid; Immobilized cells; Non-sterile culture; Whey; Yeast
Production of lactic acid by ultrafiltration of fermented whey obtained in bioreactor equipped with ZOSS membrane
Keywords: آب‌پنیر، ماء الجبن، پودر آب ماست; Ultrafiltration; ZOSS membrane; Whey; Lactic acid; Lactobacillus acidophilus; Fouling;
Batch growth of Kluyveromyces lactis cells from deproteinized whey: Response surface methodology versus Artificial neural network-Genetic algorithm approach
Keywords: آب‌پنیر، ماء الجبن، پودر آب ماست; ANOVA; analysis of variance; AS; ammonium sulfate; ANN; Artificial neural network; CMW; cheese making whey; DF; degrees of freedom; FFD; Full Factorial Design; GA; Genetic algorithms; MAE; mean absolute error; MOEA; multiobjective evolutionary algorithms;
In vitro ACE-inhibitory peptide KGYGGVSLPEW facilitates noradrenaline release from sympathetic nerve terminals: Relationship with the lack of antihypertensive effect on spontaneous hypertensive rats
Keywords: آب‌پنیر، ماء الجبن، پودر آب ماست; Antihypertensive; Angiotensin-converting enzyme; Bioactive peptides; Hypertension; Mechanisms of action; Whey;
Influence of microencapsulation with sweet whey and prebiotics on the survival of Bifidobacterium-BB-12 under simulated gastrointestinal conditions and heat treatments
Keywords: آب‌پنیر، ماء الجبن، پودر آب ماست; Probiotic; Whey; Spray drying; Inulin; Polydextrose; Stress conditions;
Monitoring of whey quality with NIR spectroscopy-A feasibility study
Keywords: آب‌پنیر، ماء الجبن، پودر آب ماست; Whey; Near-infrared spectroscopy; Chemometrics;
A comprehensive analysis of the nutritional quality of edible mushroom Pleurotus sajor-caju grown in deproteinized whey medium
Keywords: آب‌پنیر، ماء الجبن، پودر آب ماست; Single cell protein; Pleurotus sajor-caju; Whey; Nutritional quality; Edible mushroom;
Lactobacillus delbrueckii subsp. bulgaricus CRL 454 cleaves allergenic peptides of β-lactoglobulin
Keywords: آب‌پنیر، ماء الجبن، پودر آب ماست; β-Lactoglobulin; Whey; Lactic acid bacteria; Lactobacillus; Allergy
Whey proteins have beneficial effects on intestinal enteroendocrine cells stimulating cell growth and increasing the production and secretion of incretin hormones
Keywords: آب‌پنیر، ماء الجبن، پودر آب ماست; Protein; Whey; Diabetes; Incretin hormones; GLP-1; GIP; pGIP/Neo STC-1;
Potential use of whey concentrate and prebiotics as carrier agents to protect Bifidobacterium-BB-12 microencapsulated by spray drying
Keywords: آب‌پنیر، ماء الجبن، پودر آب ماست; Microencapsulation; Spray drying; Bifidobacterium BB-12; Whey; Inulin; Polydextrose;
Compositional and sensory differences of products of sweet-cream and whey buttermilk produced by microfiltration, diafiltration, and supercritical CO21
Keywords: آب‌پنیر، ماء الجبن، پودر آب ماست; sensory; buttermilk; supercritical fluid extraction; whey;
Synergistic extraction of α-Lactalbumin and β-Lactoglobulin from acid whey using aqueous biphasic system: Process evaluation and optimization
Keywords: آب‌پنیر، ماء الجبن، پودر آب ماست; α-Lactalbumin; β-Lactoglobulin; Whey; PEG 1000-trisodium citrate; Aqueous two-phase system;