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	Provedor de dados NWISRL (13) BABT (3) Ciência Rural (3) Electron. J. Biotechnol. (2) OAK (1) BJM (1) Rev. Microbiol. (1) Mais... Autor Robbins, C.W. (9) Hansen, C.L. (5) Lehrsch, G.A. (4) Lehrsch, Gary A. (3) Robbins, Charles W. (3) Jones, S.B. (2) Roginske, M.F. (2) Sorensen, D.L. (2) Abirached,Cecilia (1) Almeida,Anna Christina de (1) Araujo,Angela Regina (1) Bogatyreva,Alena (1) Bonifacino,Carla (1) Borges,Lara Aguiar (1) Brandi,Igor Viana (1) Brown, M. J. (1) Brown, M.J. (1) Carvalho,Antônio Fernandes de (1) Carvalho,Bruna Mara Aparecida de (1) Colet,Rosicler (1) Mais... Palavra-chave Whey (24) Mass Import - autoclassified (may be erroneous) (12) Beta-galactosidase (2) Calcareous soil (2) Lactose (2) Antibacterial activity (1) Antioxidant activity (1) Aspergillus oryzae Protease (1) BOD (1) Bacterial cellulose (1) Candida versatilis (1) Cheese whey (1) Chemistry (1) Cooking loss (1) Dairy industry (1) Dead-end solubility and emulsion stability (1) Degree of Hydrolysis (1) Drip loss (1) Enzyme catalysis (1) Erosion (1) Mais... Tipo do documento Article (9) Info:eu-repo/semantics/article (8) Book Section (2) Journal article (2) Conference or Workshop Item (1) Technical Bulletin (1) Mais... Ano 2020 (1) 2018 (2) 2017 (1) 2013 (1) 2011 (1) 2010 (1) 2008 (2) 2006 (1) 2004 (1) 1999 (1) 1998 (2) 1997 (1) 1996 (2) 1995 (1) 1994 (3) 1993 (2) 1992 (1) Mais... País United Kingdom (13) Brazil (8) Chile (2) Japan (1) Idioma Inglês (9) Espanhol (1) Japonês (1)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 24 Primeira ... 1 2 ... Última Action of a pancreatin and an Aspergillus oryzae protease on whey proteins: correlation among the methods of analysis of the enzymatic hydrolysates BABT Morais,Harriman Aley; Silvestre,Marialice Pinto Coelho; Silveira,Josianne Nicácio; Silva,Ana Cristina Simões e; Silva,Viviane Dias Medeiros; Silva,Mauro Ramalho. The objectives of this study were to hydrolyze whey proteins using a pancreatin and an Aspergillus oryzae protease; to evaluate the degree of hydrolysis (DH) and the peptide profile; and to establish the correlations among the analytical methods. Ten hydrolysates were prepared at different reaction times and the highest DH was obtained by the protein content method. Good correlations (r > 0.87) between the methods of formaldehyde and orthophthalaldehyde (OPA), formaldehyde and osmometry as well as osmometry and OPA were observed using pancreatin. Similar results were obtained between OPA and soluble protein content for the A. oryzae protease. The action of pancreatin produced the highest contents of di- and tripeptides (9.07, 7.12 and 6.46%) and the... Tipo: Info:eu-repo/semantics/article Palavras-chave: Whey; Protein Hydrolysates; Degree of Hydrolysis; Peptides; Pancreatin; Aspergillus oryzae Protease. Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132013000600014 Beverages formulated with whey protein and added lutein Ciência Rural Rocha,Juliana de Cássia Gomes; Mendonça,Adriana Corrêa; Viana,Kéllen Wanessa Coutinho; Maia,Mariza de Paiva; Carvalho,Antônio Fernandes de; Minim,Valéria Paula Rodrigues; Stringheta,Paulo César. ABSTRACT: This study aimed to develop and characterize beverages formulated with whey protein and added lutein. Beverages formulated with 0.5 (F1), 2.0 (F2), 4.0 (F3) and 6.0% w/v (F4) whey protein were physicochemically and microbiologically characterized, and sensory evaluated. The physicochemical analyses indicated that the protein content significantly changed (P<0.05) the acidity values, soluble solids and the colorimetric coordinates, making possible to adjust mathematical models for all these variables. Microbiological analyses showed no significant contamination (P<0.05) during processing that would compromise drinks quality of the drinks. Carotenoid content and the antioxidant activity did not change significantly (p>0.05) with increased... Tipo: Info:eu-repo/semantics/article Palavras-chave: Antioxidant activity; Lutein; Proteins; Protein drink; Sensory acceptance; Whey. Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782017000300752 Cheese whey as a soil conditioner NWISRL Robbins, Charles W.; Lehrsch, Gary A.. Tipo: Book Section Palavras-chave: Whey; Mass Import - autoclassified (may be erroneous). Ano: 1998 URL: http://eprints.nwisrl.ars.usda.gov/807/1/957.pdf Cheese whey as an amendment to disturbed lands: Effects on soil hydraulic properties NWISRL Lehrsch, Gary A.; Robbins, Charles W.. Please contact the NWISRL if you have a copy of this publication. Tipo: Technical Bulletin Palavras-chave: Whey; Mass Import - autoclassified (may be erroneous). Ano: 1994 Cheese whey as an amendment to disturbed lands: Effects on soil hydraulic properties NWISRL Lehrsch, Gary A.; Robbins, Charles W.. Tipo: Conference or Workshop Item Palavras-chave: Whey; Mass Import - autoclassified (may be erroneous). Ano: 1994 URL: http://eprints.nwisrl.ars.usda.gov/910/1/836.pdf Cheese whey effects on surface soil hydraulic properties NWISRL Lehrsch, G.A.; Robbins, C.W.. Tipo: Article Palavras-chave: Whey; Mass Import - autoclassified (may be erroneous). Ano: 1996 URL: http://eprints.nwisrl.ars.usda.gov/672/1/923.pdf Chemical oxygen demand fate from cottage cheese (acid) whey applied to a sodic soil NWISRL Jones, S.B.; Hansen, C.L.; Robbins, C.W.. Tipo: Article Palavras-chave: Whey; Chemistry; Mass Import - autoclassified (may be erroneous). Ano: 1993 URL: http://eprints.nwisrl.ars.usda.gov/594/1/793.pdf Combining cottage cheese whey and straw reduces erosion while increasing infiltration in furrow irrigation NWISRL Brown, M. J.; Robbins, C. W.; Freeborn, L. L.. Tipo: Article Palavras-chave: Sraw residue; Straw residue; Whey; Erosion; Mass Import - autoclassified (may be erroneous). Ano: 1998 URL: http://eprints.nwisrl.ars.usda.gov/1259/1/963.pdf Cost-effective production of bacterial cellulose using acidic food industry by-products BJM Revin,Victor; Liyaskina,Elena; Nazarkina,Maria; Bogatyreva,Alena; Shchankin,Mikhail. Abstract To reduce the cost of obtaining bacterial cellulose, acidic by-products of the alcohol and dairy industries were used without any pretreatment or addition of other nitrogen sources. Studies have shown that the greatest accumulation of bacterial cellulose (6.19 g/L) occurs on wheat thin stillage for 3 days of cultivation under dynamic conditions, which is almost 3 times higher than on standard Hestrin and Schramm medium (2.14 g/L). The use of whey as a nutrient medium makes it possible to obtain 5.45 g/L bacterial cellulose under similar conditions of cultivation. It is established that the pH of the medium during the growth of Gluconacetobacter sucrofermentans B-11267 depends on the feedstock used and its initial value. By culturing the bacterium... Tipo: Info:eu-repo/semantics/article Palavras-chave: Bacterial cellulose; Stillage; Whey; Gluconacetobacter sucrofermentans. Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822018000500151 Cottage cheese (acid) whey effects on sodic soil aggregate stability NWISRL Lehrsch, G.A.; Robbins, C.W.; Hansen, C.L.. Tipo: Article Palavras-chave: Whey; Mass Import - autoclassified (may be erroneous). Ano: 1994 URL: http://eprints.nwisrl.ars.usda.gov/616/1/835.pdf Effects of acidic cottage cheese whey on chemical and physical properties of a sodic soil NWISRL Robbins, C.W.; Lehrsch, G.A.. Tipo: Article Palavras-chave: Whey; Mass Import - autoclassified (may be erroneous). Ano: 1992 URL: http://eprints.nwisrl.ars.usda.gov/571/1/763.pdf Elaboration, evaluation of nutritional information and physical-chemical stability of dairy fermented drink with caja-mango pulp Ciência Rural Souza,Handray Fernandes de; Borges,Lara Aguiar; Lopes,João Pedro Antunes; Carvalho,Bruna Mara Aparecida de; Santos,Sérgio Henrique Sousa; Almeida,Anna Christina de; Lima,William James Nogueira; Brandi,Igor Viana. ABSTRACT: Whey is a by-product of the dairy industry of great importance due to its high nutritional value, and can be used for the manufacture of fermented dairy drinks which, combined with fruit, increase the nutritional value and add characteristic flavors. Therefore, a fermented dairy beverage with caja-mango pulp (Spondias dulcis) was elaborated and its nutritional information as well as the physical-chemical stability were evaluated during storage. The results showed that the nutritional information met the requirements stipulated by the Brazilian legislation. The physical-chemical stability of the dairy fermented drink in terms of pH, acidity, syneresis and sedimentation was influenced by the storage time, possibly associated with uncontrolled... Tipo: Info:eu-repo/semantics/article Palavras-chave: Whey; Dairy industry; Nutritional value; Spondias dulcis.. Ano: 2020 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782020000100753 Extractable Potassium and Soluble Calcium, Magnesium, Sodium, and Potassium in Two-Whey-Treated Calcareous Soils NWISRL Robbins, C.W.; Hansen, C.L.; Roginske, M.F.; Sorensen, D.L.. Tipo: Article Palavras-chave: Whey; Calcareous soil; Potassium; Mass Import - autoclassified (may be erroneous). Ano: 1996 URL: http://eprints.nwisrl.ars.usda.gov/665/1/910.pdf Hydrolysis of whey lactose by immobilized β-Galactosidase BABT Mariotti,Marcela Panaro; Yamanaka,Hideko; Araujo,Angela Regina; Trevisan,Henrique Celso. Hydrolysis of whey lactose to glucose and galactose by immobilized galactosidase comes as an alternative to enlarge the possibilities of commercial use of this feedstock. To be applied at industrial scale, the process should be performed continuously .This work aimed to study the hydrolysis of whey lactose by an immobilized enzyme reactor. b-Galactosidase from Aspergillus oryzae was immobilized on silica and activity and stability were evaluated. The best immobilization results were attained by using glutaraldehyde as support's activator and enzyme stabilizer. The optimized enzyme proportion for immobilization was 15-20 mg g-1 of support. Treatments of whey were performed (microfiltration, thermal treatment and ultrafiltration), seeking the elimination of... Tipo: Info:eu-repo/semantics/article Palavras-chave: Β-galactosidase; Immobilization; Lactase; Whey; Lactose; Hydrolysis. Ano: 2008 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132008000600019 Improvement of SCP production and BOD removal of whey with mixed yeast culture Electron. J. Biotechnol. Moeini,Hassan; Nahvi,Iraj; Tavassoli,Manoochehr. This research emphasizes on single cell protein (SCP) production and Biochemical Oxygen Demand (BOD) removal from whey with mixed yeast culture. For this purpose, 11 yeast strains were isolated from dairy products (M1-M11) and the strains were identified by morphological and physiological properties. These yeast strains were tested for their ability to reduce the BOD and to produce SCP from whey. Among these strains, K. lactis (M2) had the most SCP production from whey with the yield of 11.79 g/l. Ammonium sulphate as nitrogen source had an increasing effect on biomass yield. The mixed culture of the isolated yeast strains with Saccharomyces cerevisiae was used in order to increase the biomass yield and BOD removal. The highest biomass yield (22.38 g/l)... Tipo: Journal article Palavras-chave: Beta-galactosidase; BOD; Candida versatilis; Kluyveromyces lactis; Kluyveromyces marxianus; Mixed culture; SCP; Whey. Ano: 2004 URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582004000300006 Phosphorus status of calcareous and sodic soils treated with cheese whey NWISRL Robbins, C.W.; Hansen, C.L.; Roginske, M.F.; Sorensen, D.L.. Tipo: Article Palavras-chave: Whey; Calcareous soil; Phosphorous; Mass Import - autoclassified (may be erroneous). Ano: 1997 URL: http://eprints.nwisrl.ars.usda.gov/675/1/931.pdf Production of L(+) lactic acid using Lactobacillus casei from whey BABT Panesar,Parmjit S.; Kennedy,John F.; Knill,Charles J.; Kosseva,Maria. The aim of this work was to study the fermentation of whey for the production of L(+) lactic acid using Lactobacillus casei. The effect of different process parameters such as pH of the medium, temperature, inoculum size, age of inoculum, agitation and incubation time was monitored to enhance the lactose conversion in whey to L(+) lactic acid. Fermentations were performed without any pH control. The optimization of the fermentation conditions resulted in significant decrease in fermentation time, besides increase in lactose conversion to lactic acid. The optimized process conditions resulted in high lactose conversion (95.62%) to L(+) lactic acid production (33.73 g/L) after an incubation period of 36 h. Tipo: Info:eu-repo/semantics/article Palavras-chave: Whey; Lactic acid; Lactose utilization; Lactic acid bacteria; L. casei. Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132010000100027 Sodic soil reclamation using cottage cheese (acid) whey NWISRL Jones, S.B.; Robbins, C.W.; Hansen, C.L.. Tipo: Article Palavras-chave: Whey; Mass Import - autoclassified (may be erroneous). Ano: 1993 URL: http://eprints.nwisrl.ars.usda.gov/592/1/791.pdf Therapeutic properties of whey used as fermented drink Rev. Microbiol. Kar,T.; Misra,A.K.. Bioconversion of whey for preparation of beverage was standardized by utilizing yoghurt cultures. The product, wheyghurt drink, made with 4% yoghurt cultures inoculated in deproteinized whey (4.8% lactose, 0.66% ash, 0.46% fat and 0.40% protein adjusted to pH 6.4) and incubated at 42oC for 8h had all the technological requisite and dietetic criteria required in the product. The factors affecting the antibacterial activity of wheyghurt drink against Escherichia coli, Staphylococcus aureus, Shigella dysenteriae and Bacillus cereus were determined. There was a significant variation (P&lt;0.05) in the antibacterial activity of wheyghurt drink with different levels of inoculum (1,2,4, and 8%) and concentration of sugar at 37, 42 and 45oC. Incubation at 42oC... Tipo: Info:eu-repo/semantics/article Palavras-chave: Whey; Yoghurt; Antibacterial activity. Ano: 1999 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37141999000200015 Whey NWISRL Robbins, C.W.. Tipo: Book Section Palavras-chave: Whey; Mass Import - autoclassified (may be erroneous). Ano: 1995 URL: http://eprints.nwisrl.ars.usda.gov/790/1/885.pdf Registros recuperados: 24 Primeira ... 1 2 ... Última

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