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HEMIJSKA INDUSTRIJA, ISSN 0367-598X, 2018, Volume 72, Issue 5, pp. 265 - 274
The aim of this study was to examine the bioactive potential of hydrolysate powders produced by enzymatic and microbial hydrolysis of whey proteins followed by... 
ANTIOXIDANT ACTIVITY | food supplement | IDENTIFICATION | CHROMATOGRAPHY | BETA-LACTOGLOBULIN | ENGINEERING, CHEMICAL | whey | PEPTIDES | FRACTIONS | bioactivity | LACTIC-ACID BACTERIA | fermentation | LACTOBACILLUS-ACIDOPHILUS | hydrolysis | MILK
Journal Article
Journal of the Science of Food and Agriculture, ISSN 0022-5142, 03/2016, Volume 96, Issue 5, pp. 1723 - 1729
Journal Article
HEMIJSKA INDUSTRIJA, ISSN 0367-598X, 2017, Volume 71, Issue 1, pp. 41 - 48
Journal Article
CHEMICAL INDUSTRY & CHEMICAL ENGINEERING QUARTERLY, ISSN 1451-9372, 07/2015, Volume 21, Issue 3, pp. 411 - 417
Hydrogel particles are often used as carriers for the immobilization of enzymes, polyphenolic antioxidants, whole microbial, plant or mammalian cells. In many... 
MICROBEADS | SYSTEM | ENGINEERING, CHEMICAL | alginate particles | MICROSPHERES | BEHAVIOR | ENCAPSULATION | PART 1 | CHEMISTRY, APPLIED | mechanical properties | compression method | BEADS
Journal Article
Hemijska Industrija, ISSN 0367-598X, 01/2018, Volume 72, Issue 5, p. 265
The aim of this study was to examine the bioactive potential of hydrolysate powders produced by enzymatic and microbial hydrolysis of whey proteins followed by... 
Antioxidants | Proteins | Hydrolysis | Microorganisms | Red blood cells | Erythrocytes | Spray drying | Lipids | Whey | Fermentation | Biological activity | Hydrolysates
Journal Article
Chemical Industry and Chemical Engineering Quarterly, ISSN 1451-9372, 07/2015, Volume 21, Issue 3, pp. 411 - 417
Journal Article
HEMIJSKA INDUSTRIJA, ISSN 0367-598X, 07/2012, Volume 66, Issue 4, pp. 565 - 577
One of the least utilized by-products of food industry, despite the great potential that is described, is the whey, which is obtained as a by-product of the... 
PROBIOTIC BACTERIA | Whey as a by-product | LACTIC-ACID PRODUCTION | Whey-based functional beverages | SWEET WHEY | VIABILITY | ULTRAFILTRATE | Raw material | BIFIDOBACTERIUM-BIFIDUM | ENGINEERING, CHEMICAL | Probiotics | PROTEIN CONCENTRATE | GROWTH | FERMENTATION | CHEESE WHEY | raw material whey-based functional beverages | whey as a by-product | probiotics
Journal Article
HEMIJSKA INDUSTRIJA, ISSN 0367-598X, 09/2011, Volume 65, Issue 5, pp. 563 - 573
Chocolate is a complex rheological system in which non-fat cocoa particles and sugar particles are enveloped by crystal matrix of cocoa butter. Physical... 
ENGINEERING, CHEMICAL | RHEOLOGICAL PROPERTIES | Ball mill | PARTICLE-SIZE DISTRIBUTION | Antioxidant activity | Chocolate | Total phenolics | Soy milk | HEALTH | Hardness | Solid fat content | DARK CHOCOLATE | hardness | soy milk | solid fat content | ball mill | total phenolics | antioxidant activity | chocolate
Journal Article
RSC Advances, ISSN 2046-2069, 02/2016, Volume 6, Issue 17, pp. 13934 - 13941
The aim of this study was to investigate the survival of probiotics ( Lactobacillus acidophilus NCFM, Lactobacillus rhamnosus HN001 and Bifidobacterium lactis... 
STRAINS | BIFIDOBACTERIUM-LACTIS HN019 | MICE | CHEMISTRY, MULTIDISCIPLINARY
Journal Article
International Dairy Journal, ISSN 0958-6946, 01/2014, Volume 34, Issue 1, pp. 109 - 115
The main objectives of the paper were to study the effects of nutrient supplementation of cows' whey on the growth and viability of the probiotic microorganism... 
REQUIREMENTS | PROBIOTIC BACTERIA | QUALITY | KINETICS | FOOD SCIENCE & TECHNOLOGY | OPTIMIZATION | YOGURT | LACTIC-ACID FERMENTATION | MILK | Beverages
Journal Article
RSC Advances, ISSN 2046-2069, 2014, Volume 4, Issue 98, pp. 55503 - 55510
Beverages produced by fermentation of whey have significantly lower viscosity, milder flavour and less viability of probiotic microorganisms compared to those... 
BACTERIA | PROTEIN | LOW-FAT YOGURT | HEALTH-BENEFITS | LACTOBACILLUS-CASEI | VIABILITY | CULTURE | CHEMISTRY, MULTIDISCIPLINARY
Journal Article
Hemijska Industrija, ISSN 0367-598X, 09/2018, Volume 72, Issue 5, p. 265
The aim of this study was to examine the bioactive potential of hydrolysate powders produced by enzymatic and microbial hydrolysis of whey proteins followed by... 
Journal Article
RSC Advances, 10/2014, Volume 4, Issue 98, pp. 5553 - 5551
Beverages produced by fermentation of whey have significantly lower viscosity, milder flavour and less viability of probiotic microorganisms compared to those... 
Probiotics | Bacteria | Whey | Beverages | Fermentation | Texture | Milk | Quality management
Journal Article
Hemijska Industrija, ISSN 0367-598X, 01/2016, Volume 70, Issue 1, pp. 91 - 98
One of the most economical ways of whey processing is the production of beverages, that represents a single process that exploits all the potential of whey as... 
nutritive value | fermented whey-based beverage | probiotics
Journal Article
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