Tables index

From

Development of a Technology for Producing an Alcohol-free Beverage Based on Whey

Svetlana Derbush, Margulan Kinayatov, David Korobov, Kulia Mukarkhan, Aydyngul Karilkhan, Makpal Zhaksybayeva, Zhanara Rakhimberlinova, Aigul Zhorabek, Yernar Keikin

Journal of Food and Nutrition Research. 2023, 11(7), 500-506 doi:10.12691/jfnr-11-7-6
  • Table 1. Physico-chemical parameters of whey
  • Table 2. Organoleptic characteristics of whey
  • Table 3. Mass fraction of total nitrogen and total protein, %
  • Table 4. Effect of lemon juice on the acidification process
  • Table 5. Effect of lemon juice on pH
  • Table 6. Study of organoleptic characteristics at different mass fraction of lemon juice
  • Table 7. Organoleptic characteristics of honey
  • Table 8. Study of organoleptic characteristics at different mass fraction of natural honey
  • Table 9. Physico-chemical, organoleptic and microbiological parameters of the finished beverage
  • Table 10. Microbiological characteristics of the finished beverage
  • Table 11. Acidity levels in the finished beverage
  • Table 12. Study of organoleptic characteristics at different mass fraction of sugar syrup, lemon zest and juice
  • Table 13. Nitrogen, carbon and hydrogen content of whey