portada Formulation and Process Optimization of Whey Based Grapes Drink (en Inglés)

Formulation and Process Optimization of Whey Based Grapes Drink (en Inglés)

Formato

Libro Físico

Autor

Sumi Regmi

Sandeep Paudel

Rishi Raj Gautam

Editorial

LAP Lambert Academic Publishing

Idioma

Inglés

N° páginas

Encuadernación

Tapa Blanda

Dimensiones

22.9x15.2x0.4 cm

Peso

0.11 kg.

ISBN13

9786200539441

Categorías

Botánica y ciencias de las plantas
Horticultura comercial

Formulation and Process Optimization of Whey Based Grapes Drink (en Inglés)

Sumi Regmi (Autor) · Sandeep Paudel (Autor) · Rishi Raj Gautam (Autor) · LAP Lambert Academic Publishing · Tapa Blanda

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Reseña del libro "Formulation and Process Optimization of Whey Based Grapes Drink (en Inglés)"

Whey is a by-product of dairy industries, obtained during paneer and the cheese making process. The presence of lactose, minerals, protein and water-soluble vitamins make whey a highly nutritious product. This was utilized to formulate whey based grapes drink. Black/purple grapes (Vitis vinifera) juice is considered to have health promoting properties due to the presence of rich amounts of antioxidants, phenolics and ﬂavanoids. Whey based grapes drink was formulated to utilize both the benefits from whey and grapes. The research was mainly focused to achieve effective protein and Vitamin C content in the drink.This research was performed at the Padhmashree International College, Kathmandu. The research has been accepted as the partial fulfillment of the requirements for the degree of B. Tech. in Food Technology at Tribhuvan University, Nepal.