Normal view MARC view ISBD view

Chemical, microbiological and acceptability properties of some dairy based beverages [electronic resource].

By:

Metwalli, Sonia, A. H

Contributor(s):

Mohamed, Ragia O

Language: English Summary language: Arabic Description: P. 395-408Other title:

الخواص الكيميائية و الميكروبيولوجية ودرجة القبول لبعض المشروبات اللبنية [Added title page title]

Uniform titles:

Journal of biological chemistry and environmental sciences, 2010 v. 5 (3) Part I [electronic resource].

Subject(s):

Online resources:

Full Text Article.

In: Journal of Biological Chemistry and Environmental Sciences 2010.v.5(3)1Summary: As consumer demand for traditional carbonated drinks falls, the market for beverages with perceived health-promoting properties is growing rapidly. Formulating a nutritional, nutraceutical or functional beverage with satisfactory sensory quality and shelf-life can be challenging. The characteristics of beverage made from carrot, kiwi, or date and milk were studied. The beverage was done by blinding 20% pasteurized cow’s milk with carrot, kiwi and date (10%, 20%.30% and 40%) of each.

Average rating: 0.0 (0 votes)

No physical items for this record

Includes references.

As consumer demand for traditional carbonated drinks falls, the market for beverages with perceived health-promoting properties is growing rapidly. Formulating a nutritional, nutraceutical or functional beverage with satisfactory sensory quality and shelf-life can be challenging. The characteristics of beverage made from carrot, kiwi, or date and milk were studied. The beverage was done by blinding 20% pasteurized cow’s milk with carrot, kiwi and date (10%, 20%.30% and 40%) of each.

Summary in Arabic.

There are no comments on this title.

to post a comment.