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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2020
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| Materias: | |
| 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 |