Please use this identifier to cite or link to this item: https://open.uns.ac.rs/handle/123456789/8703
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dc.contributor.authorUdovičić D.en
dc.contributor.authorMilanović, Željkaen
dc.contributor.authorIlić, Miroslaven
dc.date.accessioned2019-09-30T09:10:32Z-
dc.date.available2019-09-30T09:10:32Z-
dc.date.issued2013-09-01en
dc.identifier.issn17226996en
dc.identifier.urihttps://open.uns.ac.rs/handle/123456789/8703-
dc.description.abstractThe aim of this study was to investigate the possibility of beverage manufacturing based on utilization of permeate components. Two different formulations were used for beverage production with orange addition. The results shows that total sugar content in beverages varied from 10 g/100g to 11. 22g/100g. Approximately 16% low level of lactose was noticed in beverage obtained after lactose hydrolyses by addition of enzyme β - galactosidase than in beverage without lactose hydrolysis. The both beverages contain minerals: K, Ca, Na, Mg, Mn, Cu, Zn and Fe. The highest content of Ca and P was noticed in both samples. Beverage produced from permeate with enzyme and orange addition had the higher antioxidative properties than permeate and the other beverage.en
dc.relation.ispartofAgro Food Industry Hi-Techen
dc.titlePermeate components valorisation for beverage manufacturing Permeate based beverage production with or without lactose hydrolysisen
dc.typeJournal/Magazine Articleen
dc.identifier.scopus2-s2.0-84888990369en
dc.identifier.urlhttps://api.elsevier.com/content/abstract/scopus_id/84888990369en
dc.relation.lastpage27en
dc.relation.firstpage24en
dc.relation.issue5en
dc.relation.volume24en
item.grantfulltextnone-
item.fulltextNo Fulltext-
Appears in Collections:Naučne i umetničke publikacije
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