Wisconsin Alumni Research Foundation

Technology

LOW FAT, CLEAR, BLAND FLAVORED WHEY PROTEINS

Novel methods for producing whey protein concentrates with favorable properties are provided. The methods include using chitosan selective precipitation whey pre-treatment, and microfiltration using p...
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John Lucey, Karen Smith, Srinivasan Damodaran, Iswandi Jarto | P08207US02

Technology

Antimicrobials Isolated From Cranberry

There is a need for an efficient method of processing fruit and seed extracts with antimicrobial properties, for identification of novel anti-microbial compounds. For instance, there are numerous heal...
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Teri Shors, Brant Kedrowski | T09012US03

Technology

GMP Protein Burns Fat, Boosts Bone Strength in Women

Bone mineral loss is a pervasive and potentially devastating consequence of aging. Post-menopausal women are at special risk for the fractures, fragility and debilitations linked to osteoporosis. No ...
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Denise Ney, Chi-Liang Yen, David Nelson, Patrick Solverson | P110272US03

Technology

Creating ‘Designer’ Yeast Hybrids for Brewing and More

Interspecies yeast hybrids are critical for producing commercially important fermentation products such as Belgian ale, certain ciders and cold-fermented wines. As one major example, lager beer, the m...
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Chris Hittinger, David Peris Navarro, William Alexander | P160107US03

Technology

Locally Sourced Yeast from the Chicago Area

Saccharomyces cerevisiae, Torulaspora delbrueckii and Hanseniaspora uvarum yeast strains have long been associated with industrial and natural fermentation processes, including beer and wine productio...
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Chris Hittinger, Ryan Moriarty | P150032US01

Technology

Tannins Boost Gastrointestinal Immunity

The mucosal layer of the gastrointestinal (GI) tract acts as a physical and chemical barrier against food, environmental antigens and resident bacteria. Many factors interact and affect the barrier, i...
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Jess Reed, Dhanansayan Shanmuganayagam, Christian Krueger, Kenneth Kudsk, Joseph Pierre, Aaron Heneghan, Rodrigo Feliciano | P120201US02

Technology

Wisconsin-Sourced Lager Yeast

Beer can be divided into two broad categories: ales and lagers. Ales have been brewed for thousands of years. They are warm fermented (up to 80° F) for as little as three weeks using top-fermenting y...
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Chris Hittinger, David Peris Navarro, Kayla Sylvester | P140088US01

Technology

Fractionation of Whey Proteins by Complex Formation

Whey is a special byproduct obtained in the dairy industry during cheese processing. There is a growing interest in whey proteins because of their high nutritive value, the functional properties of th...
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Robert Bradley, Leorges Fonseca | P01303US

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