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 …

Whey is a natural by-product of the production of cheese, cottage cheese and milk protein
concentrate. The draining of whey remains a significant environmental pollutant. Review of …

The current study was designed to prepare whey-carrot-based functional beverages and to
study the effect on physicochemical properties during the 28-day storage period. Different …

Incorporating soy whey into pineapple juice can enhance nutritional and nutraceutical
potential. The present study was conducted to develop soy whey‐fortified pineapple juice …

The current study was conducted to optimize the development of soy whey-fortified
pineapple juice beverages utilizing response surface methodology (RSM). The pineapple …

Scientists and food producers are studying the potential of utilizing different by-products as
highly nutritious food components to meet consumers' growing demand for healthier and …

Food waste and by-products are intricately linked to sustainable food production, as
reducing waste can play a significant role in achieving a more sustainable and efficient food …

The purpose of this work was to evaluate the selected physicochemical, rheological, and
sensory properties of a new whey-enriched carrot juice beverage (carrot juice: whey ratios of …

In the current study, fermented whey-based beverage models with different levels of
blackcurrant juice (0; 10; 20; 100%(w/w)) and furcellaran (0.25% and 0.50%(w/w)) were …

This study investigates the development and quality assessment of a lemongrass-based
kefir beverage fermented with milk kefir starter cultures. Lemongrass powder was …