Article
Food Science & Technology
J. Lonchamp, P. S. Clegg, S. R. Euston
Summary: This study investigated strategies to enhance the functionality of whole egg, egg yolk, and whey protein concentrate, aiming to reduce their concentration in formulations and environmental impact. The results showed that partial denaturation treatments and synergy between WPC and whole egg or egg yolk could enhance the functionality of these ingredients.
Article
Chemistry, Applied
Csaba-Pal Racz, Levente Zsolt Racz, Calin Gabriel Floare, Gheorghe Tomoaia, Ossi Horovitz, Sorin Riga, Irina Kacso, Gheorghe Borodi, Melinda Sarkozi, Aurora Mocanu, Cecilia Roman, Maria Tomoaia-Cotisel
Summary: The molecular interaction between curcumin and whey protein concentrate was studied using fluorescence measurements. The stability of the curcumin-whey protein complex was found to be highest in acidic medium and decreased in alkaline pH. XRD, FTIR, and AFM imaging confirmed the formation of a new amorphous compound as a result of the chemical interaction between curcumin and whey protein. Docking studies revealed hydrophobic interactions between curcumin and whey protein, providing a better understanding of the binding mechanism between the two components.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Atallah A. Atallah, Ali Osman, Mahmoud Sitohy, Dalia G. Gemiel, Osams H. El-Garhy, Islam H. El Azab, Nadia H. Fahim, Abdelmoniem M. Abdelmoniem, Amir E. Mehana, Tharwat A. Imbabi
Summary: The study explored the effects of supplementing yogurt with different ingredients on the physiological performance and meat quality of rabbits. Results showed that fat content was highest in yogurt fortified with Spirulina powder, while protein content was highest in yogurt enriched with whey protein concentrate. The additives had varying impacts on different aspects of meat quality and rabbit physiology.
Article
Chemistry, Applied
Imene Ammar, Houda Gharsallah, Abir Ben Brahim, Hamadi Attia, M. A. Ayadi, Bilel Hadrich, Imene Felfoul
Summary: This study optimized mixtures of whey protein concentrate, rice and maize flours for producing high-quality gluten-free sponge cakes using mixture design methodology. Results showed that formula F1, with a more organized microstructure, received the highest organoleptic evaluation.
Article
Food Science & Technology
Nayil Dinkci, Vildan Akdeniz, Ayse Sibel Akalin
Summary: The demand for goat and sheep cheese has increased due to its nutritional benefits, resulting in a large amount of whey waste being produced. This study aimed to utilize different types of whey protein concentrates (WPC) to produce functional probiotic fermented beverages enriched with 1% kiwi powder. Results showed that WPC significantly increased the protein content, acidity, and viability of probiotic bacteria in the beverages. Furthermore, WPC improved the total phenolic compound levels, antioxidant activity, and amino acid content in the beverages. Among the different WPC sources, goat WPC produced the highest quality beverages with the highest viability of probiotic bacteria and essential amino acids. Hence, the production of functional probiotic beverages using goat WPC shows promise in dairy technology.
Article
Chemistry, Multidisciplinary
Mark J. Lindsay, Michael S. Molitor, Tejas B. Goculdas, Jikai Zhao, Jarryd R. Featherman, Mengting Li, James B. Miller, Styliana Avraamidou, Scott A. Rankin, James A. Dumesic, George W. Huber
Summary: Greek yogurt acid whey is a byproduct with unsustainable disposal methods. A new process has been developed to produce multiple products from it, with positive economic and environmental impacts.
Article
Agronomy
Tahir Mahmood Qureshi, Muhammad Nadeem, Javeria Iftikhar, Sobhy M. Salim-ur-Rehman, Sobhy Ibrahim, Faizan Majeed, Muhammad Sultan
Summary: This study aimed to evaluate the effect of different spices on the physicochemical characteristics, microbial quality, and antioxidant potential of paneer during storage. The incorporation of spices improved sensory scores and antioxidant potential, while also increasing microbial counts. Different spice levels had an impact on the sensory and antioxidant properties of paneer. In conclusion, spicy paneer can be considered a functional dairy product with enhanced sensory and antioxidant properties, as well as shelf stability.
Article
Green & Sustainable Science & Technology
Lorena Samara Gama Pantoja, Edna Regina Amante, Antonio Manoel da Cruz Rodrigues, Luiza Helena Meller da Silva
Summary: This passage discusses the process analysis and waste recovery issues of buffalo milk products. It points out that the rich chemical composition of buffalo milk can reduce waste by adopting cleaner production methods, and suggests that the prospects for the utilization of buffalo milk processing residues should be positive, considering the progress that has already been made in the processing of cow's milk residues.
JOURNAL OF CLEANER PRODUCTION
(2022)
Article
Chemistry, Applied
Leandro Fabian Bustos, Maria Alicia Judis, Franco Emanuel Vasile, Oscar Edgardo Perez
Summary: This study aims to explore the molecular interactions between buffalo whey proteins and folic acid, and finds that they strongly bind through non-covalent interactions and form complexes. Buffalo whey proteins improve the photostability of folic acid against UV radiation, while chemical denaturation negatively affects the binding properties. The results encourage further research on the application of buffalo whey proteins as carrier agents.
Article
Food Science & Technology
Ashwajit Tejram Patil, Ganga Sahay Meena, Neelam Upadhyay, Yogesh Khetra, Ashish Kumar Singh, Sanket Girdharbhai Borad
Summary: Different heat treatments were used to manufacture and characterize buffalo skim milk-based MPC60 powder, with heat treatment at 85±1°C/5min significantly improving reconstitutability, viscosity, and emulsification. The resulting MH-MPC60 powder showed improved properties and microstructure compared to LH-MPC60, with higher densities and specific surface area. Evaluations such as protein gelation temperature and FTIR analysis supported the conclusion that 85±1°C/5min heat treatment enhances the reconstitutability of buffalo MH-MPC60.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Kuldeep Dudi, Sunil Kumar Khatkar
Summary: By modifying the ionic and protein environment of buffalo skim milk, a highly soluble milk protein concentrate has been developed. The concentrate displays excellent wetting, rehydration, and solubility, as well as significant stretching and H-bonding, and exhibits porous particles.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Nunzio Antonio Cacciola, Angela Salzano, Nunzia D'Onofrio, Tommaso Venneri, Paola De Cicco, Francesco Vinale, Orsolina Petillo, Manuela Martano, Paola Maiolino, Gianluca Neglia, Ciro Campanile, Lorella Severino, Carmine Merola, Francesca Borrelli, Maria Luisa Balestrieri, Giuseppe Campanile
Summary: Pharmacological research on milk whey has shown its potential therapeutic properties in modern medicine. This study focused on whey from Mediterranean buffalo milk and investigated its anticancer effects on colorectal cancer. The results revealed that whey was able to regulate protein expression in apoptotic and necroptotic pathways to inhibit tumor growth. The findings suggest that whey could be a valuable source of biomolecules for the treatment of colorectal cancer.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
Article
Agriculture, Dairy & Animal Science
D. M. Whitt, J. Pranata, B. G. Carter, D. M. Barbano, M. A. Drake
Summary: The study aimed to determine the removal level of milk-derived whey protein (MDWP) needed to eliminate sulfur/eggy flavor in fat-free micellar casein concentrate (MCC) beverages. It was found that the purity of MCC and the fat content in the beverages had an impact on flavor. Increasing MCC purity had a greater effect in reducing sulfur/eggy flavor compared to increasing milk fat content.
JOURNAL OF DAIRY SCIENCE
(2022)
Article
Agriculture, Dairy & Animal Science
G. Rathod, J. K. Amamcharla
Summary: Milk protein concentrate (MPC) is a valuable ingredient that can improve viscosity and consistency when the whey proteins are converted into fibrils. In this study, the fibrillated model MPC showed significantly higher viscosity and consistency coefficient compared with the control model MPC.
JOURNAL OF DAIRY SCIENCE
(2021)
Article
Biotechnology & Applied Microbiology
Hassan Barakat, Ahmed Mohamed, Dalia G. Gemiel, Atallah A. Atallah
Summary: The study investigated the production process and characteristics of low-fat buffalo yogurt enriched with whey protein concentrate (WPC), showing that the enriched yogurt had higher total solids, total protein contents, and key volatile components enhancing taste. Compared to regular yogurt, the yogurt with added WPC exhibited superior microstructural features and higher microbial activity.
FERMENTATION-BASEL
(2021)
Article
Food Science & Technology
Prachi Tyagi, Anil Kumar Chauhan, Som Nath Singh
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2020)
Article
Food Science & Technology
Prachi Tyagi, Anil Kumar Chauhan, Aparna
LWT-FOOD SCIENCE AND TECHNOLOGY
(2020)
Article
Environmental Sciences
Rimpi Foujdar, Harish Kumar Chopra, Manav Bandhu Bera, Anil Kumar Chauhan, Palak Mahajan
Summary: The biosynthesis of silver nanoconjugates using agro-waste has become a focus of research due to its eco-friendly and low-cost methods. Different techniques were compared in the production of silver-bio-nanoconjugates using lyophilized pomegranate peel polyphenols. The results showed that the probe ultrasonication technique produced smaller and less aggregated nanoconjugates with good antibacterial activity.
WASTE AND BIOMASS VALORIZATION
(2021)
Review
Biochemistry & Molecular Biology
Palak Mahajan, Manab B. Bera, Parmjit S. Panesar, Anil Chauhan
Summary: The demand for millets and their products is increasing globally due to their health-promoting properties. The quality of millet-based food products is determined by the starch content, which contributes about 70% of total millet grain. Modifying the structure of starch can achieve product-specific properties while information deficit on millet starch has hampered its potential use. This review examines the chemical composition, characterization, structural chemistry, digestibility, hydrolysis, and modification techniques of millet starches, as well as their various applications in the food industry.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Food Science & Technology
Pallawi Joshi, Aparna Kumari, Anil Kumar Chauhan, Meenakshi Singh
Summary: The study focused on water spinach, a hidden gem with abundant nutritional attributes and medicinal properties. Different drying techniques were used to make powders from the plant, and freeze-dried powder showed the most significant results in physicochemical analysis. The freeze-dried water spinach powder was found to have high levels of carbohydrates, ash, protein, and fat, as well as a strong antioxidant property and total phenolic content.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2021)
Review
Food Science & Technology
Aparna Kumari, Anil Kumar Chauhan
Summary: Iron deficiency anemia is a global health issue, and fortifying foods with iron salts is the best strategy. Nanosized iron salts can overcome challenges presented by water-soluble iron salts and are applied in food fortification to reduce iron deficiency anemia.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2022)
Editorial Material
Food Science & Technology
Anant Dave, Bhavbhuti M. Mehta
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
(2021)
Article
Food Science & Technology
Arshya Singh, Aparna Kumari, Anil Kumar Chauhan
Summary: The present pandemic situation has increased demand for functional foods that enhance immunity against COVID-19. This study developed a functional snack bar using combinations of amaranth grain, oat, and banana peel powder. The combination of amaranth grain, oats, and banana peel powder showed better organoleptic and nutritional quality. The addition of oats and banana peel powder increased the protein, mineral, beta-glucan, dietary fiber, phenolic, and antioxidant activity of the snack bar. The functional snack bar remained stable even at high temperature and could be stored for 60 days without microbial contamination.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2022)
Article
Food Science & Technology
Neha Yadav, Aparna Kumar, Anil Kumar Chauhan, Tarun Verma
Summary: The study developed a functional candy containing banana, ginger, skim milk powder, and honey, which is nutritionally rich and enhances immunity. After microbial stability testing for 60 days, it meets consumer acceptance standards.
CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE
(2021)
Review
Food Science & Technology
Aparna Kumari, Anil Kumar Chauhan, Prachi Tyagi
Summary: Freezing is a common food preservation method, but it often causes irreversible changes that affect the quality of food. Isochoric freezing, on the other hand, has the potential to retain the quality properties of food. Understanding the concept and application of isochoric freezing is necessary to investigate its effect on food quality.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Review
Food Science & Technology
Sitong Zhou, Bhavbhuti M. Mehta, Emma L. Feeney
Summary: Vitamin K includes two natural forms, K1 and K2, with leafy vegetables as the main source of K1 and fermented foods and some animal sources as the main sources of K2. Studies suggest the importance of vitamin K for cardiovascular health, but there is a lack of data on food sources, especially for K2 forms.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
(2022)
Article
Computer Science, Hardware & Architecture
Ashutosh Kumar Singh, Jatinder Kumar
Summary: A smart meter is an important part of the smart grid, collecting and reporting data to electricity companies within minutes or seconds. However, real-time power consumption data can compromise customer privacy. To address this, a Privacy-Preserving Multidimensional Data Aggregation (PP-MDA) scheme is proposed. The PP-MDA scheme uses the Paillier cryptosystem to aggregate encrypted power consumption at fog and cloud sites. It also provides secure query processing using identity-based and time-based methods. Simulation results demonstrate the superiority of the PP-MDA scheme in terms of communication cost and features compared to existing solutions.
JOURNAL OF SUPERCOMPUTING
(2023)
Article
Food Science & Technology
Shaikh Adil, Atanu H. Jana, Bhavbhuti M. Mehta, V. B. Darji
Summary: Frozen yoghurt rich in beta-carotene and dietary fibre was developed using orange peel products. Two forms of peel, candied orange peel (COP) and orange peel powder (OPP), were studied as flavour adjuncts in the frozen yoghurt. By incorporating peel solids, the frozen yoghurts had higher protein, carbohydrates, ash, and total solids content. OPP at 2.5% level was preferred over COP at 8.0% level, resulting in a superior total sensory score for the "medium-fat orange frozen yoghurt". The recommended frozen yoghurt had significantly higher levels of beta-carotene and dietary fibre compared to the control product, with increases of 37.20% and 240.0%, respectively.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
(2023)
Article
Food Science & Technology
Aparna Kumari, Aditya Gupta, Anil Kumar Chauhan
Summary: This study investigated the effects of varying proportions of jackfruit seed flour, mung bean flour, and ferrous ammonium phosphate on the physical and functional properties of extruded snacks. The optimized extruded snack obtained had an iron content of 22.03 mg/100 g and can potentially be used as a protein and iron source to mitigate malnutrition and anemia.
FOOD PRODUCTION PROCESSING AND NUTRITION
(2022)
Article
Agriculture, Dairy & Animal Science
Pravin M. Lunagariya, Ramsharan Gupta, Subhash Parnerkar, Bhavbhuti M. Mehta, Kamlesh K. Hadiya
INDIAN JOURNAL OF ANIMAL SCIENCES
(2019)
