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Milk beverage
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Ebook "Ion exchange technology II: Applications" presents an overview of the numerous industrial applications of ion-exchange materials. In particular, this volume focuses on the use of ion-exchange materials in various fields including chemical and biochemical separations, water purification, biomedical science, toxic metal recovery and concentration, waste water treatment, catalysis, alcohol beverage, sugar and milk technologies, pharmaceuticals industry and metallurgical industries.
462p
nhanphanguyet
28-01-2024
5
2
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Part 2 book "Advances in dairy microbial products" includes content: Advancement in cheese production technology; a new generation of sustainable life forms of milk kefir grains produced from freeze dried microbial isolates; innovations in preservation and improving functional properties of kefir; health benefits of probiotics - an overview; recent advancements in the production of probiotic fermented beverages.... and other contents.
205p
oursky10
07-12-2023
3
2
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Vegetable milk beverage was produced from African breadfruit (Treculia africana) seeds using different treatments. A commercial soymilk (vitamilk) and home prepared soymilk served as controls.
5p
viisac
23-09-2023
6
1
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Mineral composition of bambaranut-tigernut-coconut milk beverage blends was conducted. This aimed to assess the amount of calcium, potassium, iron, zinc, phosphorus and magnesium in the blends and compare with standards.
5p
viisac
23-09-2023
2
1
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Continued part 1, part 2 of ebook "Food chemistry (4th revised and extended edition)" provides readers with contents including: food contamination; milk and dairy products; eggs; meat; fish, whales, crustaceans, mollusks; edible fats and oils; cereals and cereal products; legumes; vegetables and vegetable products; fruits and fruit products; sugars, sugar alcohols and honey; alcoholic beverages; coffee, tea, cocoa; spices, salt and vinegar; drinking water, mineral and table water;...
604p
lytamnguyet
04-08-2023
7
3
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The aim of this study was the determination of chromatographic profiles of major whey proteins (WP): α-lactalbumin (α-La), β-lactoglobulin A and B, (β-Lg A and B), bovine serum albumin (BSA) in dairy beverages based on Zonar milk serum. The studied WP were separated by high-performance liquid chromatography (HPLC) on Aeris XB-C18 column using gradient elution with 0.1% trifluoroacetic acid (TFA) in water and 0.1% TFA in 80% acetonitrile, at 214 nm detection.
11p
lyhuyenthu
31-01-2023
2
2
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In this work, an easy and fast procedure for the selective multiresidue determination of 14 highly polar pesticides (including glyphosate, glufosinate, ethephon and fosetyl) and metabolites in beverages is presented.
8p
viginny
23-12-2022
11
3
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Chapter 25 - Dairy and beverages. This chapter identifies and describes the many dairy products used regularly in the kitchen and gives guidelines for handling, storing and cooking with them. The longest section of the chapter describes the many types of cheeses produced in North America and Europe and gives examples of each type.
31p
runordie9
27-09-2022
8
4
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Production of dried milk powders by using a novel technique of spray drying is to enhance the storage life of milk, making it convenient to reconstitute without much loss of nutrients. A study was conducted to develop a ready to reconstitute milk beverage by using the spray drying technology with optimum nutritional parameters.
7p
chauchaungayxua10
19-03-2021
13
2
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The study revealed a significant increase in acidity and reducing sugars. There was a significant decrease in antioxidant activity, HMF concentration, pH, total sugars, ascorbic acid content and overall acceptability of the beverage. The beverage showed an increased microbial count making the beverage unacceptable after six days of storage.
11p
trinhthamhodang1218
26-02-2021
12
2
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Food has been a basic part of our existence and food nourishes the body. The study was based on the secondary data collected from NSSO household consumer expenditure survey (unit level data) 68th round was used to extract the necessary data required for the study.
9p
kethamoi6
29-06-2020
14
1
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Whey and juices of pomegranate and watermelon were utilized at various combinations (whey: pomegranate, 89.5:5, 79.5:15 and 69.5:25) (whey: watermelon, 89.5:5, 84.5:10, 79.5:15 and 74.5:20) with constant amount of sugar (4.5%) and black salt (1%) in all samples. Control treatment (T0) was the whey added with sugar and salt as that of treatments for preparation of nutritious beverages and evaluated for sensory attributes and microbial during storage.
6p
kethamoi5
03-06-2020
11
0
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Beverages are no longer considered as thirst-quenchers; consumers look for specific functionality and it becomes a part of their lifestyle. In recent years, these changes and developments have led to newer products. Red beetroot (Beta vulgaris L.) is a rich source of dietary nitrate which significantly reduces systolic blood pressure in humans. Banana (Musa spp.) is a major source of potassium and total dietary fibers. Spray-drying is one of the highly utilized techniques to increase the shelf-life of food products.
10p
kequaidan4
05-05-2020
11
1
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In today’s world, beverages are no longer considered as thirst-quenchers; consumers look for specific functionality and it becomes a part of their lifestyle. In recent years, these changes and developments have led to newer products. Red beetroot (Beta vulgaris L.) is a rich source of dietary nitrate which significantly reduces systolic blood pressure in humans. Banana (Musa spp.) is a major source of potassium and total dietary fibres. Hence our project was aimed to develop milk beverage with fortification of beet and banana.
8p
angicungduoc4
04-05-2020
27
1
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A study was undertaken to assess the effect storage on the quality of functional dairy beverage prepared using milk, sugar and adding 30% mango pulp. The drinks were sterilized and stored at ambient temperature for determining their shelf life. A significant (p < 0.01) loss of ascorbic acid and reducing sugar content of the drinks occurred during storage for 75 days. Changes antioxidant activity and HMF content indicated decreased functionality and deterioration in appearance and flavor scores of the drinks. It was found that sterilized functional beverage was acceptable up to 60 days.
10p
nguathienthan4
18-04-2020
11
0
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α-Lactalbumin (a-LA), β-lactoglobulin (β-LG) and lactoferrin (LF) are of high nutritional value which have made ingredients of choice in the formulation of modern foods and beverages.
9p
vihamax2711
21-04-2020
14
0
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The Sensory quality of herbal whey beverage such as flavour and taste, colour and appearance, consistency and overall acceptability was carried out on 9 point hedonic scale by the trained panellist. Treatment T0, T1, T2 and T3 were formulated in the present investigation of Herbal whey beverages by using goat milk whey was prepared by using whey, carrot and beetroot extract(1:1), tulsi leaf extract and sugar was in the ratio of (93:00:00:7), (82:9:2:7), (77:14:2:7) and (72:19:2:7) respectively.
8p
cothumenhmong3
22-02-2020
26
2
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The useful effects of foods with added live microbes on human health are being increasingly promoted by health professionals. The major probiotic beverage available in the markets today, are milk-based products; usually in the form of fermented milk. However, with an increase in the consumer vegetarianism and demand for cholesterol free probiotics, there is also a demand for the non-dairy based probiotic beverage.
15p
chauchaungayxua3
07-02-2020
26
2
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Whey is the aqueous (serum) protein of the milk. It compromises approximately 20% of the protein in milk, albumins and globulins, majority of lactose and the water soluble nutrients. The disposal of whey, the liquid remaining after the separation of milk fat and casein from the whole milk, is a major problem for the dairy industries, which demands simple and economic solutions. The usage of whey to valuable products could overcome the issue.
17p
nguaconbaynhay3
07-02-2020
43
3
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Coffee is the most popular beverage in the Republic of Korea, other than Korea’s traditional green tea. Coffee contains many physiologically active substances, such as chlorogenic acids (CGAs) and caffeine. Previous studies have focused on the content of CGAs and caffeine in brewed coffee.
10p
caygaocaolon1
13-11-2019
10
0
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