Sumi Regmi, Sandeep Paudel, Rishi Raj Gautam

Formulation and Process Optimization of Whey Based Grapes Drink

Use of linear programming for optimization of drink

• Broschiertes Buch

Produktbeschreibung

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 avanoids. 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.

Produktdetails

• Verlag: LAP Lambert Academic Publishing
• Seitenzahl: 68
• Erscheinungstermin: 22. Januar 2020
• Englisch
• Abmessung: 220mm x 150mm x 5mm
• Gewicht: 119g
• ISBN-13: 9786200539441
• ISBN-10: 6200539448
• Artikelnr.: 58668609

Autorenporträt

Mrs. Regmi is a B.Tech. (food) graduate. Mr. Paudel is a post graduate scholar at the Central Department of Food Technology, Tribhuvan University. Mr. Gautam is a well known Associate Professor of Tribhuvan University, Nepal. He is currently living his retired life, but active in research work.