Ricotta Cheese Whey-Fruit-Based Beverages: Pasteurization Effects on Antioxidant Composition and Color
In order to minimize the precipitate formation upon pasteurization for whey-fruit juice-based beverages, a novel type of functional beverage was prepared, in which whey was replaced with Ricotta-cheese whey (RCW). Aiming at evaluating the influence of fruit juice type (yellow: apple, pear; red: blue...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2017-02-01
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| Series: | Beverages |
| Subjects: | |
| Online Access: | http://www.mdpi.com/2306-5710/3/1/15 |