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:
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.
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:
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:
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.
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
Download or read book Whey and Lactose Processing written by J. G. Zadow and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 497 pages. Available in PDF, EPUB and Kindle. Book excerpt: It would be difficult to imagine a more appropriate means of marking the Jubilee of the Dairy Research Laboratory, Division of Food Processing, CSIRO, than a publication on whey and lactose processing. The genesis of the Laboratory in 1939 was when the Australian dairy industry was very largely based on the supply of cream from farms to numerous butter factories, the skim milk being fed to pigs. By the mid-1940s, when Geof frey Loftus-Hills was appointed in charge ofthe fledgling Dairy Research Section, the main objective of the Section-the full utilization of the con stituents of milk for human food-had been firmly established. Over the next two decades progress towards this objective was exemplified by the scientific and technological contributions made in specialized milk powders for use in recombining and in the manufacture of casein and cheese. Meanwhile farming practices changed from cream production to the supply of refrigerated whole milk to the factories. By the late 1960s the increasing production of cheese and casein had re sulted in almost 2 million tonnes of whey per annum. This represented not only a waste disposal problem, but also under-utilization of over 100000 t of milk solids. The Laboratory had now grown to a staff of around 70, so it was possible to allocate some resources to this extra challenge.
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:
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:
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:
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
Download or read book Valorization of Agri Food Wastes and By Products written by Rajeev Bhat and published by Academic Press. This book was released on 2021-08-25 with total page 1026 pages. Available in PDF, EPUB and Kindle. Book excerpt: Valorization of Agri-Food Wastes and By-Products: Recent Trends, Innovations and Sustainability Challenges addresses the waste and by-product valorization of fruits and vegetables, beverages, nuts and seeds, dairy and seafood. The book focuses its coverage on bioactive recovery, health benefits, biofuel production and environment issues, as well as recent technological developments surrounding state of the art of food waste management and innovation. The book also presents tools for value chain analysis and explores future sustainability challenges. In addition, the book offers theoretical and experimental information used to investigate different aspects of the valorization of agri-food wastes and by-products. Valorization of Agri-Food Wastes and By-Products: Recent Trends, Innovations and Sustainability Challenges will be a great resource for food researchers, including those working in food loss or waste, agricultural processing, and engineering, food scientists, technologists, agricultural engineers, and students and professionals working on sustainable food production and effective management of food loss, wastes and by-products. Covers recent trends, innovations, and sustainability challenges related to food wastes and by-products valorization Explores various recovery processes, the functionality of targeted bioactive compounds, and green processing technologies Presents emerging technologies for the valorization of agri-food wastes and by-products Highlights potential industrial applications of food wastes and by-products to support circular economy concepts
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:
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.
Download or read book Development of Technology for Concentrated and Dried Whey based Fruit Juice Mixes written by Kaushik Khamrui and published by . This book was released on 1999 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Sustainable Food Waste Management written by Monika Thakur and published by Springer Nature. This book was released on 2021-01-04 with total page 428 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book discusses one of the biggest challenges of the food industry, which is waste management. Food industries generate high amounts of waste, both solid and liquid, resulting from the production, processing and consumption of food. Stringent environmental legislators have made the task of waste management more challenging. Through the three sections of this book, the readers are introduced to the different types of wastes generated, utilization of waste through food processing industry and sustainable waste management technologies. The different chapters describe how the biomass and the valuable nutrients from food industry wastes could be used to develop value-added products. The book reiterates that food wastes and their by-products are an excellent source of sugars, minerals, dietary fiber, organic acids, bio active compounds such as polyphenols, carotenoids and phytochemicals etc. This book is an excellent resource for industry experts, researchers and students in the field of food science, food processing and food waste management.
Download or read book Development of Whey Beverages Through Co fermentation of Lactic Acid Bacteria and Yeast written by S. P. Jajoria and published by . This book was released on 2004 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
