Study into effect of food fibers on the fermentation process of whey

Study into effect of food fibers on the fermentation process of whey

We report the results of research on the effect of food fibers on the fermentation process of whey – the base of beverages. By using the method of IR spectroscopy, we studied various forms of moisture bonds of apple pectin in fiber and orange fruit fibers Citri-Fi with water or whey. The results obt...

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Bibliographic Details
Main Authors: Sergii Tsygankov, Olena Grek, Olena Krasulya, Olena Onopriichuk, Larysa Chubenko, Oleksandr Savchenko, Olha Snizhko, Оlena Ochkolyas
Format: Article
Language:English
Published: PC Technology Center 2018-01-01
Series:Eastern-European Journal of Enterprise Technologies
Subjects:
whey
food fibers
fermentation
yeast Zygosaccharomyces lactis 868-K
whey-plant wort with enhanced viscosity
Online Access:http://journals.uran.ua/eejet/article/view/120803

Internet

http://journals.uran.ua/eejet/article/view/120803

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