July 29, 2009 at 2:23 pm
This digital document is an article from Emerging Food R&D Report, published by Food Technology Intelligence, Inc. on June 1, 2008. The length of the article is 385 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available immediately after purchase. You can view it with any web browser.Citation DetailsTitle: Whiten chicken dark meat with whey protein concentrate and whey protein isolate.Author: Gale Reference TeamPublication: Emerging Food R&D Report (Newsletter)Date: June 1, 2008Publisher: Food Technology Intelligence, Inc.Volume: 19 Issue: 3 Page: NADistributed by Gale, a part of Cengage Learning
Excerpt. © Reprinted by permission. All rights reserved. American consumers have expressed a strong preference for poultry white meat over dark meat. Consumers perceive white meat as a healthier alternative to dark meat, which is associated with higher relative fat content and, of course, a darker ap (more…)
June 27, 2009 at 8:50 pm
Whey is a natural, premium quality protein, derived from cow’s milk (a source hign in amino acids). Whey is a by-product of the manufacture of cheese. When cheese is produced from milk, a liquid remains. That liquid is whey. From there whey can be filtered and processed to remove unwanted ingredients such as lactose. The remaining whey is processed to various concentrations depending on application and budget. Honeyville’s 34 percent Whey Concentrate contains 34 percent protein, minimum. It is an excellent source of protein, yet still contains some lactose and carbohydrates. For a higher protein level, try our whey concentrate 80 percent.
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June 27, 2009 at 8:50 pm
About the Brand
Bob Moore’s secret to life may just be “work hard and keep it simple.” Living this philosophy, Bob literally puts his nose to the grindstone every day. Bob’s Red Mill Natural Foods is an Oregon-based company that utilizes simple, old-world technology to mill hundreds of all-natural whole grain products. Bob’s Red Mill is dedicated to the manufacturing of natural foods in the natural way. In their own words: “With all the sophisticated knowledge of recent times, no machinery has yet been developed that grinds grains into flour quite as well as our flint-hard quartz millstones quarried in France and used by discriminating millers since early Roman times.” “Our well-dressed (sharpened) sets of millstones turn the highest quality wheat into a finer, better baking bread flour than all the hammer mills, steel roller mills, steel buhr mills, or pulverizers ever built! These slow turning millstones grind the bran, endosperm, and germ (containing its nutritious wh (more…)