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- W334601295 abstract "146Protein malnutrition is a seriousproblem for people whose diets mainlyconsist of cereal or starchy foods. Additionof whey protein to bread products raisesprotein content, balances essential aminoacids and increases nutritional value.Although bread and other grain productsare recognized as nutritious, they may notcontain an optimal balance of amino acid.Wheat-flour protein quality can beimproved by addition of whey proteinsupplements, which are high in lysine(Haupt et al 1997).Most recently, whey protein and itsmain fractions have been investigated formany unique health-enhancing or disease-combating properties, includingimmunopotentiation through increasedintracellular glutathione synthesis, effectsin reducing cancer cell proliferation,counteracting the wasting syndrome in HIV-positive individuals, antimicrobial propertiesof some of the minor whey proteins, andother effects (Jelen 2003). Furthermore, inview of its importance as an ingredient tothe food industry, the various aspects ofwhey proteins such as compositional andnutritional importance with respect to foodapplications and the functional propertiessuch as solubility, viscosity, water binding,whipping, emulsification, and gelation andtheir specific applications in some of thefoodstuffs are highlighted (Vetter 1984,Smithers et al 1996, Jayaprakasha andBrueckner 1999). Nevertheless, commercialexploitation of these proteins has not beenwidespread because of lack of viableindustrial technologies for proteinfractionation, inconsistency in product" @default.
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- W334601295 date "2009-01-01" @default.
- W334601295 modified "2023-09-22" @default.
- W334601295 title "Sensory quality and chemical composition of wheat breads supplemented with fermented whey protein concentrate and whey permeate" @default.
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