Zobrazeno 1 - 10
of 15
pro vyhledávání: '"whey drinks"'
Publikováno v:
Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 4, Pp 99-105 (2022)
The production of whey drinks is of interest in all countries with a developed dairy industry. The basis of beverages – whey – is a valuable secondary raw material of the dairy industry, which is not utilized by every enterprise. In the world, th
Externí odkaz:
https://doaj.org/article/358f7abc4fa343e8870c17e806ee05d5
Autor:
T. B. Kolotiy, Z. S. Kovalenko
Publikováno v:
Новые технологии, Vol 17, Iss 2, Pp 33-39 (2021)
Recently, there has been an increasing interest in whey drinks. It is possible to expand the range of whey drinks and regulate their nutritional value due to the wide use of a variety of fillers. Non-traditional local plant materials can be used as f
Externí odkaz:
https://doaj.org/article/c66e157685e7453f835886460b0489f0
Autor:
Ivetich Marco, Gorelkina Alena K.
Publikováno v:
Техника и технология пищевых производств, Vol 50, Iss 3, Pp 515-524 (2020)
Introduction. Chemical factor presupposes substances that enter the finished product and reduce its quality. Water used in production process can be a source of such substances. The domestic drinking water supply system may contain various contaminan
Externí odkaz:
https://doaj.org/article/7804ee8f7cea41e5bad2a924566159b3
Autor:
A. K. Gorelkina, Marco Ivetich
Publikováno v:
Техника и технология пищевых производств, Vol 50, Iss 3, Pp 515-524 (2020)
Introduction. Chemical factor presupposes substances that enter the finished product and reduce its quality. Water used in production process can be a source of such substances. The domestic drinking water supply system may contain various contaminan
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::69ec31ae9a709145fa03c03810cd048a
https://doi.org/10.21603/2074-9414-2020-3-515-524
https://doi.org/10.21603/2074-9414-2020-3-515-524
Autor:
Veronika Legarová, Lenka Kouřimská
Publikováno v:
Mljekarstvo, Vol 60, Iss 4, Pp 280-287 (2010)
Whey as a by-product of the cheese industry is a source of biological and functional valuable proteins. The aim of this research was to evaluate the commercial potential of whey-based dairy beverages containing a definite amount of semi-skimmed milk
Externí odkaz:
https://doaj.org/article/41f0a3a8f7ae42148bc27136fb76c3c2
Изучена стойкость нутриентов молокосырья – белков, лактозы, витаминов С и группы В, используемого в производстве сывороточных напитков
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bb00a0d08edfecd552afdfc08048cae3
Одним из методов анализа органолептических свойств пищевых ингредиентов и готовой продукции является дескрипторно-профильный метод д
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ee93e640d90a28f9a682e58e678168b6
Akademický článek
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Autor:
Veronika Legarová, Lenka Kouřimská
Publikováno v:
Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka
Volume 60
Issue 4
Volume 60
Issue 4
Whey as a by-product of the cheese industry is a source of biological and functional valuable proteins. The aim of this research was to evaluate the commercial potential of whey-based dairy beverages containing a definite amount of semi-skimmed milk
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______951::a061905f4477231861517ad43881956a
https://hrcak.srce.hr/62555
https://hrcak.srce.hr/62555
Akademický článek
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