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Whey valorization: current options and future scenario–a critical review
Purpose The purpose of this paper is to review the advanced technologies and approaches
for utilization of waste generated in dairy industry. Whey is highly contaminated, with a high …
for utilization of waste generated in dairy industry. Whey is highly contaminated, with a high …
[HTML][HTML] Processing and formulation technology of nutritional and functional food products by utilizing cheese and/or paneer whey: A critical review
Whey is an excellent source of proteins, with a high biological value and essential elements
in addition to the proteins it contains. Additionally, it possesses a number of characteristics …
in addition to the proteins it contains. Additionally, it possesses a number of characteristics …
Limosilactobacillus fermentum ING8, a Potential Multifunctional Non-Starter Strain with Relevant Technological Properties and Antimicrobial Activity
Lactic acid bacteria (LAB) have gained particular attention among different
exopolysaccharide-producing microorganisms due to their safety status and effects on …
exopolysaccharide-producing microorganisms due to their safety status and effects on …
Impact of different processing techniques (chemical, heating and sonication) on physicochemical and microbial characterization of kinnow-whey based beverage
Whey beverages that have been added with fruits pulp have always been remained the
priority demand of food consumers, but loss of nutritional contents and microbial safety of …
priority demand of food consumers, but loss of nutritional contents and microbial safety of …
Comparison of cheese and paneer whey for production of a functional pineapple beverage: Nutraceutical properties and Shelf life
Whey, a dairy byproduct offers a challenging task in terms of its disposal. Two functional
beverages were produced by blending pineapple juice with cheese whey (W 1 B) and …
beverages were produced by blending pineapple juice with cheese whey (W 1 B) and …
Production of milk-based drink enriched by dietary fiber using carrot pomace: Physicochemical and organoleptic properties during storage
The utilization of fruit and vegetable wastes in the production of functional dairy beverages is
one of the effective ways to enhance fiber intake in a diet. In this study, the production of milk …
one of the effective ways to enhance fiber intake in a diet. In this study, the production of milk …
Development and Quality Evaluation of Ready to Serve (RTS) Beverage from Cape Gooseberry (Physalis peruviana L.)
This study aimed to develop a process for the development of ready to serve (RTS)
beverages from enzyme liquefied (pectinase) Cape gooseberry juice with additives and …
beverages from enzyme liquefied (pectinase) Cape gooseberry juice with additives and …
Sensory and process optimization of a mango bagasse-based beverage with high fiber content and low glycemic index
This research aimed to develop and optimize a mango bagasse (MB) powdered beverage
with high fiber content and low glycemic index, acceptable by their potential consumers. The …
with high fiber content and low glycemic index, acceptable by their potential consumers. The …
Development of high protein, high fiber smoothie as a grab-and-go breakfast option using response surface methodology
The current work aimed to formulate smoothie by optimizing varying levels of soy protein
isolate (1.5–2.5% w/w), sucralose (150–190 ppm) and pectin (0.3–0.5% w/w) along with …
isolate (1.5–2.5% w/w), sucralose (150–190 ppm) and pectin (0.3–0.5% w/w) along with …
[HTML][HTML] Development of a functional beverage based on fermented whey, goldenberry (Physalis peruviana L.), and tumbo (Passiflora mollissima)
This study aimed to develop a beverage with functional and nutritional properties based on
fermented whey and Andean fruit juices by using a simple-lattice mixture desing. The used …
fermented whey and Andean fruit juices by using a simple-lattice mixture desing. The used …