Please use this identifier to cite or link to this item: https://scholarhub.balamand.edu.lb/handle/uob/4506
Title: Utilization whey in production of functional healthy beverage "whey-apple beverages"
Authors: Frangieh, Joe Sleiman
Advisors: Serhan, Mireille 
Subjects: Whey products
Apple juice
Whey--Health aspects
Fruit juices
Issue Date: 2017
Abstract: 
Special attention is being paid to development of whey beverages made by fermentation with probiotic bacteria. The challenge is the choice of suitable bacterial culture in order to produce a functional beverage with high nutrient value and acceptable quality attributes. The aim of this study was the development of fermented whey-based beverage enriched with an apple concentrate. Beverages were prepared from liquid whey by adding freshly prepared apple concentrates as functional compounds and probiotic bacteria (thermophilic yoghurt culture - Lactobacillus delbrueckii YC 381). Results showed a new functional beverage with special characteristics which exhibits excellent flavor derived from apple.
Description: 
Includes bibliographical references (p. 42-45).

Supervised by Dr. Mireille Serhan.
URI: https://scholarhub.balamand.edu.lb/handle/uob/4506
Rights: This object is protected by copyright, and is made available here for research and educational purposes. Permission to reuse, publish, or reproduce the object beyond the personal and educational use exceptions must be obtained from the copyright holder
Ezproxy URL: Link to full text
Type: Thesis
Appears in Collections:UOB Theses and Projects

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