375 related articles for article (PubMed ID: 23415538)
1. Effect of annatto addition and bleaching treatments on ultrafiltration flux during production of 80% whey protein concentrate and 80% serum protein concentrate.
Adams MC; Zulewska J; Barbano DM
J Dairy Sci; 2013 Apr; 96(4):2035-2047. PubMed ID: 23415538
[TBL] [Abstract][Full Text] [Related]
2. Effect of bleaching permeate from microfiltered skim milk on 80% serum protein concentrate.
Campbell RE; Adams MC; Drake M; Barbano DM
J Dairy Sci; 2013 Mar; 96(3):1387-400. PubMed ID: 23295111
[TBL] [Abstract][Full Text] [Related]
3. The effect of bleaching agents on the degradation of vitamins and carotenoids in spray-dried whey protein concentrate.
Stout MA; Park CW; Drake MA
J Dairy Sci; 2017 Oct; 100(10):7922-7932. PubMed ID: 28780108
[TBL] [Abstract][Full Text] [Related]
4. Alternative bleaching methods for Cheddar cheese whey.
Kang EJ; Smith TJ; Drake MA
J Food Sci; 2012 Jul; 77(7):C818-23. PubMed ID: 22757703
[TBL] [Abstract][Full Text] [Related]
5. The effect of microfiltration on color, flavor, and functionality of 80% whey protein concentrate.
Qiu Y; Smith TJ; Foegeding EA; Drake MA
J Dairy Sci; 2015 Sep; 98(9):5862-73. PubMed ID: 26188582
[TBL] [Abstract][Full Text] [Related]
6. Short communication: Annatto in Cheddar cheese-derived whey protein concentrate is primarily associated with milk fat globule membrane.
Zhu D; Damodaran S
J Dairy Sci; 2012 Feb; 95(2):614-7. PubMed ID: 22281326
[TBL] [Abstract][Full Text] [Related]
7. The effect of bleaching agent on the flavor of liquid whey and whey protein concentrate.
Croissant AE; Kang EJ; Campbell RE; Bastian E; Drake MA
J Dairy Sci; 2009 Dec; 92(12):5917-27. PubMed ID: 19923595
[TBL] [Abstract][Full Text] [Related]
8. Effect of bleaching whey on sensory and functional properties of 80% whey protein concentrate.
Jervis S; Campbell R; Wojciechowski KL; Foegeding EA; Drake MA; Barbano DM
J Dairy Sci; 2012 Jun; 95(6):2848-62. PubMed ID: 22612922
[TBL] [Abstract][Full Text] [Related]
9. The use of lactoperoxidase for the bleaching of fluid whey.
Campbell RE; Kang EJ; Bastian E; Drake MA
J Dairy Sci; 2012 Jun; 95(6):2882-90. PubMed ID: 22612925
[TBL] [Abstract][Full Text] [Related]
10. Influence of bleaching on flavor of 34% whey protein concentrate and residual benzoic acid concentration in dried whey proteins.
Listiyani MA; Campbell RE; Miracle RE; Dean LO; Drake MA
J Dairy Sci; 2011 Sep; 94(9):4347-59. PubMed ID: 21854907
[TBL] [Abstract][Full Text] [Related]
11. The influence of bleaching agent and temperature on bleaching efficacy and volatile components of fluid whey and whey retentate.
Fox AJ; Smith TJ; Gerard PD; Drake MA
J Food Sci; 2013 Oct; 78(10):C1535-C1542. PubMed ID: 24102418
[TBL] [Abstract][Full Text] [Related]
12. The impact of iron on the bleaching efficacy of hydrogen peroxide in liquid whey systems.
Jervis SM; Drake M
J Food Sci; 2013 Feb; 78(2):R129-37. PubMed ID: 23330802
[TBL] [Abstract][Full Text] [Related]
13. Effect of skim milk treated with high hydrostatic pressure on permeate flux and fouling during ultrafiltration.
Leu M; Marciniak A; Chamberland J; Pouliot Y; Bazinet L; Doyen A
J Dairy Sci; 2017 Sep; 100(9):7071-7082. PubMed ID: 28647330
[TBL] [Abstract][Full Text] [Related]
14. Influence of storage, heat treatment, and solids composition on the bleaching of whey with hydrogen peroxide.
Li XE; Campbell RE; Fox AJ; Gerard PD; Drake M
J Food Sci; 2012 Jul; 77(7):C798-804. PubMed ID: 22757701
[TBL] [Abstract][Full Text] [Related]
15. Invited review: Annatto usage and bleaching in dairy foods.
Kang EJ; Campbell RE; Bastian E; Drake MA
J Dairy Sci; 2010 Sep; 93(9):3891-901. PubMed ID: 20723662
[TBL] [Abstract][Full Text] [Related]
16. Preparation of milk protein concentrates by ultrafiltration and continuous diafiltration: Effect of process design on overall efficiency.
Gavazzi-April C; Benoit S; Doyen A; Britten M; Pouliot Y
J Dairy Sci; 2018 Nov; 101(11):9670-9679. PubMed ID: 30172402
[TBL] [Abstract][Full Text] [Related]
17. Sensory and Functionality Differences of Whey Protein Isolate Bleached by Hydrogen or Benzoyl Peroxide.
Smith TJ; Foegeding EA; Drake M
J Food Sci; 2015 Oct; 80(10):C2153-60. PubMed ID: 26317318
[TBL] [Abstract][Full Text] [Related]
18. Short communication: norbixin and bixin partitioning in Cheddar cheese and whey.
Smith TJ; Li XE; Drake MA
J Dairy Sci; 2014; 97(6):3321-7. PubMed ID: 24704237
[TBL] [Abstract][Full Text] [Related]
19. Effect of temperature and concentration on benzoyl peroxide bleaching efficacy and benzoic acid levels in whey protein concentrate.
Smith TJ; Gerard PD; Drake MA
J Dairy Sci; 2015 Nov; 98(11):7614-27. PubMed ID: 26364115
[TBL] [Abstract][Full Text] [Related]
20. A microfiltration process to maximize removal of serum proteins from skim milk before cheese making.
Nelson BK; Barbano DM
J Dairy Sci; 2005 May; 88(5):1891-900. PubMed ID: 15829684
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]