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dc.contributor.advisorSerhan, Mireilleen_US
dc.contributor.authorFrangieh, Joe Sleimanen_US
dc.descriptionIncludes bibliographical references (p. 42-45).en_US
dc.descriptionSupervised by Dr. Mireille Serhan.en_US
dc.description.abstractSpecial 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.en_US
dc.description.statementofresponsibilityby Joe Sleiman Frangiehen_US
dc.format.extentx, 49 p. :ill., tables ;30 cmen_US
dc.rightsThis 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 holderen_US
dc.subject.lcshWhey productsen_US
dc.subject.lcshApple juiceen_US
dc.subject.lcshWhey--Health aspectsen_US
dc.subject.lcshFruit juicesen_US
dc.titleUtilization whey in production of functional healthy beverage "whey-apple beverages"en_US
dc.contributor.facultyFaculty of Arts and Sciencesen_US
dc.contributor.institutionUniversity of Balamanden_US
dc.description.degreeMSc in Food Science and Technologyen_US
Appears in Collections:UOB Theses and Projects
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