Optimization of orange juice formulation through using lactose‐hydrolyzed permeate by RSM methodology

Permeate is the by‐product of the process of ultrafiltration in a kind of cheese making process in which a semipermeable membrane filters the liquid. It mainly contains 4.5%–4.8% lactose and 0.44%–0.47% mineral salts which make it a safe disposal issue. This study was conducted to use permeate and i...

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Detalles Bibliográficos
Autores principales: Nemati, Azita, Alizadeh‐ Khaledabad, Mohammad, Ghasempour, Zahra
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7455980/
https://www.ncbi.nlm.nih.gov/pubmed/32884738
http://dx.doi.org/10.1002/fsn3.1774

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7455980/
https://www.ncbi.nlm.nih.gov/pubmed/32884738
http://dx.doi.org/10.1002/fsn3.1774

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