10 research outputs found

    Production of Ultrafiltered Skim Milk Retentate Powder 1

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    Raw skim milk retentate with 20% solids produced by UF was subjected to different heat treatments and pH adjustments prior to spray-drying. The heat treatments were 65 degrees C for 30 min, 75 degrees C for 28 s, and 85 degrees C for 28 s. pH was adjusted to 6.4, 6.7, and 7.0. Retentate powders were analyzed for moisture, protein, lactose, fat, ash, titratable acidity, and pH. Physical property determinations included solubility index, dispersibility, viscosity, scorched particles, poured density, packed density, and water absorption isotherm. No interaction effects of heat treatment and pH adjustment were observed. pH adjustments affected ash content and solution viscosity. Heat treatment affected solubility and poured density. pH adjustments and heat treatment had only minor effects on the measured properties

    Who Technical Report Series: Evaluation Of Certain Food Additives

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    [No abstract available]9281156(1956) Joint FAO/WHO Conference on Food Additives, , Rome, Food and Agriculture Organization of the United Nations, (FAO Nutrition Meetings Report Series, No. 11)Geneva, World Health Organization, 1956 (WHO Technical Report Series, No. 107)(1987) Principles for the Safety Assessment of Food Additives and Contaminants in Food, , Geneva, World Health Organization, (WHO Environmental Health Criteria, No. 70)Hydroxyethylidine diphosphonic acid: Exemption from the requirement of a tolerance (1998) Federal Register, 63, pp. 28253-28258(1999) Opinion on Stevioside As a Sweetener, , Scientific Committee on Food, CS/ADD/EDUL/167 final, 17 June(1967) Evaluations of Some Pesticide Residues in Food, , Geneva, World Health Organization, (WHO Food Add./67.32)(1968) Evaluations of Some Pesticide Residues in Food, , Geneva, World Health Organization, (WHO Food Add./68/30

    Waste valorization by biotechnological conversion into added value products

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    Synthesis of Lactose-Derived Nutraceuticals from Dairy Waste Whey—a Review

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