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Author : Anil Kumar
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (697 download)
Download or read book Development of Whey-milk Beverage written by Anil Kumar and published by . This book was released on 2001 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Lisa Hilder
Publisher :
ISBN 13 :
Total Pages : 168 pages
Book Rating : 4.:/5 (155 download)
Download or read book The Development of a Fermented Dairy Beverage Containing Whey Protein Hydrolysate written by Lisa Hilder and published by . This book was released on 1999 with total page 168 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Raymond W. Kassatly
Publisher :
ISBN 13 :
Total Pages : 176 pages
Book Rating : 4.:/5 (858 download)
Download or read book Development of a Whey-based Beverage from Sweet-liquid Whey written by Raymond W. Kassatly and published by . This book was released on 2006 with total page 176 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : P Paquin
Publisher : Elsevier
ISBN 13 : 1845695569
Total Pages : 519 pages
Book Rating : 4.8/5 (456 download)
Download or read book Functional and Speciality Beverage Technology written by P Paquin and published by Elsevier. This book was released on 2009-01-29 with total page 519 pages. Available in PDF, EPUB and Kindle. Book excerpt: As consumer demand for traditional carbonated drinks falls, the market for beverages with perceived health-promoting properties is growing rapidly. Formulating a nutritional, nutraceutical or functional beverage with satisfactory sensory quality and shelf-life can be challenging. This important collection reviews the key ingredients, formulation technology and health effects of the major types of functional and speciality beverage. Chapters in part one consider essential ingredients such as stabilizers and sweeteners, and significant aspects of formulation such as fortification technology and methods to extend shelf-life. Dairy-based beverages are the focus of Part two, with chapters covering methods to improve the nutritional and sensory quality and technological functionality of milk, a crucial ingredient in many healthful beverages. Chapters on newer dairy ingredients, such as whey and milk-fat globule membrane complete the section. Part three then reviews advances in the significant plant-based beverage sector, with chapters on popular products such as fruit juices, sports drinks, tea and coffee. Soy proteins are also covered. Chapters on product development and the role of beverages in the diet complete the volume. With its distinguished editor and contributors, Functional and speciality beverage technology is an essential collection for professionals and academics interested in this product sector. Reviews the key ingredients, formulation technology and health effects of the major types of functional and speciality beverages Essential ingredients such as stabilizers and sweeteners, and significant aspects of formulation such as fortification technology and methods to extend shelf-life are considered Focuses on methods to improve the nutritional and sensory quality and technological functionality of milk
Author : Akshay Aswani
Publisher :
ISBN 13 :
Total Pages : 96 pages
Book Rating : 4.:/5 (71 download)
Download or read book Development of a Beverage from Whey written by Akshay Aswani and published by . This book was released on 2010 with total page 96 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Alexandru Grumezescu
Publisher : Woodhead Publishing
ISBN 13 : 0128157119
Total Pages : 596 pages
Book Rating : 4.1/5 (281 download)
Download or read book Milk-Based Beverages written by Alexandru Grumezescu and published by Woodhead Publishing. This book was released on 2019-05-11 with total page 596 pages. Available in PDF, EPUB and Kindle. Book excerpt: Milk-Based Beverages, Volume 9 in The Science of Beverages series, presents current status, developments, and technologies for researchers and developers to meet consumer demand and understand consumer trends toward healthy drinks. This resource takes a multidisciplinary approach to address issues in safety and quality control, while also discussing the nutritional and functional information that professionals in the beverage industry need. The book presents a framework for researchers, product developers, engineers, and regulators in the beverages industry for understanding new research developments in milk-based products to meet industry needs in producing competitive products. Covers the most recent advances in various milk-based products Includes a solid review of safety and hygiene for the development of new products Presents engineering techniques and applications using novel technologies
Author : Katke S.D. and Patil P.S.
Publisher : Lulu.com
ISBN 13 : 138700252X
Total Pages : 78 pages
Book Rating : 4.3/5 (87 download)
Download or read book CARBONATED WHEY BEVERAGES written by Katke S.D. and Patil P.S. and published by Lulu.com. This book was released on 2017-06-03 with total page 78 pages. Available in PDF, EPUB and Kindle. Book excerpt: For many years, an acute need has existed for carbonated whey beverage textbook that is suitable for Food Technology / Dairy Technology students with basic concepts. This book is designed primarily to fill the aforementioned need, and secondarily, to serve as a reference source for persons involved in food research, food product development, quality assurance, food processing, and in other activities related to the food & dairy industry. The original idea in the preparation of this book was to present basic information on the preparation of carbonated whey beverages. The basic principles remain the same, but much additional research carried out in recent years has extended and deepened our knowledge.
Author : Rachael Chang
Publisher :
ISBN 13 :
Total Pages : 264 pages
Book Rating : 4.:/5 (152 download)
Download or read book Product, Whey Based Fruit Drink, Sponsor Tui Milk Products Ltd written by Rachael Chang and published by . This book was released on 1993 with total page 264 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : R. J. Andrews
Publisher :
ISBN 13 :
Total Pages : 58 pages
Book Rating : 4.:/5 (37 download)
Download or read book Development of a Whey Based Carbonated Beverage written by R. J. Andrews and published by . This book was released on 1989 with total page 58 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Heather Marie Burton-Trapp
Publisher :
ISBN 13 :
Total Pages : 238 pages
Book Rating : 4.:/5 (73 download)
Download or read book The Technological Approaches in the Development of a Whey-based Yogurt Beverage written by Heather Marie Burton-Trapp and published by . This book was released on 1991 with total page 238 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Rajesh Kumar
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (697 download)
Download or read book Studies on the Formulation of Protein-rich Beverages from Cheese Whey written by Rajesh Kumar and published by . This book was released on 1982 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: The study was undertaken to explore the possibility of utilization of cheese whey for manufacture of three types of protein richbeverages viz flavoused milk like lassi type and soft drink beverages. A method was developed for makaj beverage base (for flavoured milk and lassi type beverage) comprising of acidification of whey+5 per cent skim milk with HCL and then heating to 90 degree C gave better curd characteristics case in filtration and less nitrogen loss. The beverage bases were obtained by resuspending the protein curds in part of whey after neutralisation to Ph 7.0 with this beverage base flavoured milk type beverage was developed by using 6% sugar level and with pine apple and rose glavours. The beverage packed in polyethylene bags and a shelf life of 7 days at 5 degree C. For lassi type beverage the culture LF 40 was found suitable than other two culture tried 12.5% sugar for this beverage scored higher such sweetened lassi flavoured with pineapple score highest such beverage had a shelf life of 6 days at 5 degree C. The lactose reduced whey was used for the development of soft drink. The soft drink prepared with 1% protein and 10% sugar had high acceptabality than the other levels tried. The banana flavour was found to give highest acceptabality fallowed by pineapple and raspberry the standardized soft drink was also made in a dry form. The cost of liquid soft drink was Rs. 2.26/Kg and the cost of dry soft drink was Rs 13.17/kg.
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Author : Heather M. (Heather Marie) Burton-Trapp
Publisher : National Library of Canada = Bibliothèque nationale du Canada
ISBN 13 :
Total Pages : 238 pages
Book Rating : 4.:/5 (73 download)
Download or read book The Technological Approaches in the Development of a Whey-based Yogurt Beverage [microform] written by Heather M. (Heather Marie) Burton-Trapp and published by National Library of Canada = Bibliothèque nationale du Canada. This book was released on 1991 with total page 238 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : National Research Council
Publisher : National Academies Press
ISBN 13 : 0309046858
Total Pages : 208 pages
Book Rating : 4.3/5 (9 download)
Download or read book Applications of Biotechnology in Traditional Fermented Foods written by National Research Council and published by National Academies Press. This book was released on 1992-02-01 with total page 208 pages. Available in PDF, EPUB and Kindle. Book excerpt: In developing countries, traditional fermentation serves many purposes. It can improve the taste of an otherwise bland food, enhance the digestibility of a food that is difficult to assimilate, preserve food from degradation by noxious organisms, and increase nutritional value through the synthesis of essential amino acids and vitamins. Although "fermented food" has a vaguely distasteful ring, bread, wine, cheese, and yogurt are all familiar fermented foods. Less familiar are gari, ogi, idli, ugba, and other relatively unstudied but important foods in some African and Asian countries. This book reports on current research to improve the safety and nutrition of these foods through an elucidation of the microorganisms and mechanisms involved in their production. Also included are recommendations for needed research.
Author : Amrita Poonia
Publisher : Springer Nature
ISBN 13 : 9819954592
Total Pages : 377 pages
Book Rating : 4.8/5 (199 download)
Download or read book Whey Valorization written by Amrita Poonia and published by Springer Nature. This book was released on 2023-11-28 with total page 377 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book focuses on the exploitation of whey through the extensive analysis of its molecular composition. Whey can provide various valuable compounds such as lactose, proteins and peptides. The book covers the biotechnological treatments of whey using biochemical and enzymatic treatment and microbial transformation, various high value products such as bioethanol, glycerol, Bioplastics (PLA), bacteriocins, exopolysaccharides, bacterial polysaccharides (PHA, PHB, Xanthan), single cell proteins, probiotics, bioactive peptides, organic acids (lactic, butyric, acetic acid), enzymes and biogas using microbial conversion of whey. The book also covers the use of whey for the preparation of different food products such as whey powder, condensed whey, spreads and various whey-based beverages including fermented beverages. Recent trends, opportunities and challenges in functional carbonated whey-based beverages are also discussed. Unlike the existing literature describing whey utilization, this book focuses on valorization, technological advancement and sustainable biotransformation of whey. The book also deals with membrane processing, sustainable approaches, biotechnological potential, green technologies and production of bioplastics. In addition, the book provides theoretical and practical information to present the various aspects of valorization of whey as a by-product. This book is a need of the hour for its eco-friendly approach. Whey Valorization: Innovations, Technological Advancements and Sustainable Exploitation will be a great resource for researchers, dairy technologists, food technologists, students and professionals working on sustainable and effective utilization of food as well as dairy wastes and by-products.
Author : Andrew Laird
Publisher :
ISBN 13 :
Total Pages : 138 pages
Book Rating : 4.:/5 (155 download)
Download or read book The Development of a Refreshing Whey Based Beverage written by Andrew Laird and published by . This book was released on 1998 with total page 138 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Joe Sleiman Frangieh
Publisher :
ISBN 13 :
Total Pages : 49 pages
Book Rating : 4.:/5 (11 download)
Download or read book Utilization Whey in Production of Functional Healthy Beverage "whey-apple Beverages" written by Joe Sleiman Frangieh and published by . This book was released on 2017 with total page 49 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Ronald J. Maughan
Publisher : CRC Press
ISBN 13 : 1420037188
Total Pages : 304 pages
Book Rating : 4.4/5 (2 download)
Download or read book Sports Drinks written by Ronald J. Maughan and published by CRC Press. This book was released on 2000-09-26 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: Can sports drinks improve the way you play and exercise? Athletes-both competitive and recreational-turn to the consumption of sports drinks to optimize their performance. A volume in the Nutrition in Exercise and Sports Series, Sports Drinks: Basic Science and Practical Aspects provides a review of current knowledge on issues relating to the formu
