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Please use this identifier to cite or link to this item: https://scholarhub.balamand.edu.lb/handle/uob/4513
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dc.contributor.advisorSerhan, Mireilleen_US
dc.contributor.authorFidawi, Noura Ibrahim Alen_US
dc.date.accessioned2020-12-23T14:42:57Z-
dc.date.available2020-12-23T14:42:57Z-
dc.date.issued2018-
dc.identifier.urihttps://scholarhub.balamand.edu.lb/handle/uob/4513-
dc.descriptionIncludes bibliographical references (p. 41-46).en_US
dc.descriptionSupervised by Dr. Mireille Serhan.en_US
dc.description.abstractThis study aimed on the storage stability and shelf life of a whey-apple beverage. The latter was reproduced with the enrichment of apple concentrate and probiotic bacteria (thermophilic yoghurt culture - Lactobacillus delbruckii YC 381), without any heat treatment, obtaining a functional whey-apple beverage with remarkable characteristics. Storage stability and shelf life of the product was studied at 4˚C, 20˚C, and 40˚C up to 60 days. Physicochemical and microbiological results of each sample indicated different quality factors and characteristics depending on the temperature and storage period. Vitamin C, phenols, and proteins values in beverage were the highest up to 15 days of storage at 4˚C. The results provide the foundation for commercial development of such an important product to consumer health.en_US
dc.description.statementofresponsibilityby Noura Ibrahim Al Fidawien_US
dc.format.extentix, 46 p. :ill., tables ;30 cmen_US
dc.language.isoengen_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.lcshFruit juices--Storageen_US
dc.subject.lcshFruit juices--Shelf-life datingen_US
dc.subject.lcshWhey productsen_US
dc.subject.lcshApple juice--Storageen_US
dc.subject.lcshApple juice--Shelf-life datingen_US
dc.titleStorage stability and shelf life of whey-apple beverageen_US
dc.typeThesisen_US
dc.contributor.facultyFaculty of Arts and Sciencesen_US
dc.contributor.institutionUniversity of Balamanden_US
dc.date.catalogued2018-07-10-
dc.description.degreeMSc in Food Science and Technologyen_US
dc.description.statusPublisheden_US
dc.identifier.ezproxyURLhttp://ezsecureaccess.balamand.edu.lb/login?url=http://olib.balamand.edu.lb/projects_and_theses/Th-FdS-26.pdfen_US
dc.identifier.OlibID185473-
dc.provenance.recordsourceOliben_US
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