Whey Based Watermelon Beverage (WBWB) prepared by bending watermelon juice (15%),
sugar (7%) and different concentration of Betel leaves distillate (0, 1, 2, 3%) into chhanna …

1.1 Introduction e food industry is the second largest sector after automobiles, and its market
is increasing quite dynamically. is sector is catering to the needs and perceptions of the …

Whey is obtained from dairy industries. It is generally disposed into sewage which creates
major problem of pollution besides the loss of valuable nutrients. The process of whey …

In the present study, artificial sweeteners—aspartame, acesulfame-K and binary sweetener
blend of aspartame x acesulfame-K were assessed for stability during storage in whey …

Carbonated Flavoured Whey Dink (CFWD) was prepared by blending sugar (8%),
stabilizers (that is, carboxy methyl cellulose, carrageenan), colour and flavor (orange red) to …

The strain Kluyveromyces marxianus was selected to isolate enzyme β-galactosidase, to
hydrolyze lactose in whey to prepare instant energy beverage. The cells were immobilized …

Food packaging like any other packaging is an external means of preservation of food
during storage, transportation, and distribution. Hence, it forms an integral part of the product …

Product formulations based on combinations of two sweeteners were optimised in a
sweetened paneer whey lemon beverage (WLB) by organoleptic panels. The binary …

An herbal whey beverage was prepared with extracts of Bacopa monnieri which has the
properties of rejuvenating the brain and prevents from Alzheimer's. Thus the work aimed at …

The present research was undertaken to study the effect of addition of bottle gourd
(Lagenaria siceraria) extract on chemical composition of paneer whey beverage. The …