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Topic Review
Whey Proteins and Its Derivatives
Milk whey proteins are one of the most valued constituents due to their nutritional and techno-functional attributes. Whey proteins are rich in bioactive peptides, possessing bioactive properties such as being antioxidant and antihypertensive as well as having antimicrobial activities, which, when ingested, confers several health benefits. These peptides have the potential to be used as an active food ingredient in the production of functional foods. In addition to their bioactivities, whey proteins are known to possess enhanced functional attributes that allow them to be utilized in broad applications, such as an encapsulating agent or carrier materials to entrap bioactive compounds, emulsification, and in edible and active packaging.
  • 2.0K
  • 11 Dec 2020
Topic Review
Whey Proteins
Whey proteins have implications in different fields related to human life quality. The aim of this overview was to present the basic chemistry of β-lactoglobulin, α-lactalbumin, and lactotransferrin - main proteins of bovine whey. 
  • 1.8K
  • 27 Oct 2020
Topic Review
Whey for Bioethanol Production by Yeast
Concerns about fossil fuel depletion and the environmental effects of greenhouse gas emissions have led to widespread fermentation-based production of bioethanol from corn starch or sugarcane. However, competition for arable land with food production has led to the extensive investigation of lignocellulosic sources and waste products of the food industry as alternative sources of fermentable sugars. In particular, whey, a lactose-rich, inexpensive byproduct of dairy production, is available in stable, high quantities worldwide. Therefore, whey is indeed an ideal alternative feedstock for fuel ethanol feedstock because it can provide a remarkable 6–10 million tons of lactose annually. However, despite the availability of this massive, underutilized resource, it faces challenges in being adopted at a commercial scale since S. cerevisiae, the most common fermentative species for transforming sugars to ethanol, lacks the enzyme required for lactose utilization and thus cannot ferment whey into ethanol without further metabolic engineering. 
  • 932
  • 27 Apr 2022
Topic Review
Where Mathematics Comes From
Where Mathematics Comes From: How the Embodied Mind Brings Mathematics into Being (hereinafter WMCF) is a book by George Lakoff, a cognitive linguist, and Rafael E. Núñez, a psychologist. Published in 2000, WMCF seeks to found a cognitive science of mathematics, a theory of embodied mathematics based on conceptual metaphor.
  • 297
  • 20 Oct 2022
Topic Review
When 5G Meets Deep Learning
This paper presents a systematic review about how deep learning is being applied to solve some 5G issues. Differently from the current literature, we examine data from the last decade and the works that address diverse 5G specific problems, such as physical medium state estimation, network traffic prediction, user device location prediction, self network management, among others. 
  • 1.0K
  • 23 Dec 2020
Topic Review
Wheelchair Skills Training Using Virtual Reality
It is estimated that 1% of the global population are wheelchair users (WUs). To promote the integration of WUs in society and enhance their independence, it is important that they know how to manoeuvre a wheelchair safely. Several training programmes for wheelchair driving skills have been developed; some programmes entail navigating in everyday settings (i.e., homes, schools, etc.), while others focus on controlled environments where a set of tasks are performed.
  • 216
  • 13 Nov 2023
Topic Review
Wheel Loader and Cushion Valve Design
A wheel loader is a kind of earth and stone construction machine widely used in highways, buildings, mines, and other construction projects.
  • 838
  • 29 Jan 2022
Topic Review
Wheat Omics
Plant omics, including genomics, transcriptomics, metabolomics and proteomics, have played a remarkable role in discovering new genes and biomolecules that can be deployed for crop improvement. In wheat, great insights have been gleaned from the utilization of diverse omics approaches for both qualitative and quantitative traits. Especially, a combination of omics approaches has led to significant advances in gene discovery and pathway investigations and in deciphering the essential components of stress responses and yields.
  • 532
  • 23 Apr 2023
Topic Review
Wheat Initiative Structure and Organisation
Wheat is the most widely grown crop, with the area sown to wheat in 2019 estimated at 216 million hectares, and over 90 countries each produce over 10,000 tonnes annually. The three cereals, maize, rice and wheat, dominate crop production, accounting for almost 90% of the world’s cereals, and play a critical role in human nutrition.
  • 577
  • 29 Nov 2022
Topic Review
Wheat Gluten and Gluten-Free Alternatives
Gluten is the nitrogen storage protein matrix found in wheat and cereals belonging to the Triticeae tribe, and it is composed of two proteins: gliadin and glutenin.
  • 1.4K
  • 28 Jan 2021
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