scholarly journals Optimization of Application of Delactosed Whey Permeate Treatment To Extend the Shelf Life of Fresh-Cut Tomato Using Response Surface Methodology

2011 ◽  
Vol 59 (6) ◽  
pp. 2377-2385 ◽  
Author(s):  
Lubna Ahmed ◽  
Daniel Rico ◽  
Ana B. Martin-Diana ◽  
Catherine Barry-Ryan
Keyword(s):  
Response Surface Methodology ◽  
Shelf Life ◽  
Response Surface ◽  
Whey Permeate ◽  
Fresh Cut

Response surface methodology centred optimization of mono-frequency ultrasound reduction of bacteria in fresh-cut Chinese cabbage and its effect on quality

LWT ◽  
2020 ◽  
Vol 122 ◽  
pp. 108991 ◽  
Author(s):  
Evans Adingba Alenyorege ◽  
Haile Ma ◽  
Joshua Harrington Aheto ◽  
Ishmael Ayim ◽  
Fadzai Chikari ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Chinese Cabbage ◽  
Fresh Cut ◽  
Frequency Ultrasound

scholarly journals Development of a Novel Whey Date Beverage Fermented with Kefir Grains Using Response Surface Methodology

2019 ◽  
Vol 2019 ◽  
pp. 1-13
Author(s):  
Sana M’hir ◽  
Kais Rtibi ◽  
Asma Mejri ◽  
Manel Ziadi ◽  
Hajer Aloui ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Process Conditions ◽  
Whey Permeate ◽  
Overall Acceptability ◽  
Date Syrup ◽  
Kefir Grains

The aim of this study was to develop a novel kefir beverage using date syrup, whey permeate, and whey. The levels of the kefir grain inoculum (2–5% w/v), fruit syrup (10–50% w/v), and whey permeate (0–5% w/v) on pH, total phenolic content, antioxidant activity, lactic acid bacteria and yeast counts, and overall acceptability were investigated using central composite design. The use of response surface methodology allowed us to obtain a formulation with acceptable organoleptic properties and high antioxidant activities. The obtained beverages had total phenolic content, % DPPH scavenging activity, and overall acceptability ranging from 24 to 74 mg GAE/mL, from 74.80 to 91.37 mg GAE/mL, and from 3.50 to 6 mg GAE/mL (based on a 1 to 9 preference scale), respectively. Date syrup of 36.76% (w/v), whey permeates of 2.99%, and kefir grains inoculum size of 2.08% were the optimized process conditions achieved.

scholarly journals Whey permeate as a bio-preservative for shelf life maintenance of fresh-cut vegetables

2006 ◽  
Vol 7 (1-2) ◽  
pp. 112-123 ◽  
Author(s):  
A.B. Martin-Diana ◽  
D. Rico ◽  
J. Frias ◽  
J. Mulcahy ◽  
G.T.M. Henehan ◽  
...  
Keyword(s):  
Shelf Life ◽  
Whey Permeate ◽  
Fresh Cut

Use of response surface methodology in shelf life extension studies of a bakery product

1988 ◽  
Vol 5 (3) ◽  
pp. 163-176 ◽  
Author(s):  
J.P Smith ◽  
S Khanizadeh ◽  
F.R van de Voort ◽  
R Hardin ◽  
B Ooraikul ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Shelf Life ◽  
Response Surface ◽  
Life Extension ◽  
Bakery Product ◽  
Shelf Life Extension

Development of predictive preservative model for shelf life parameters of beef using response surface methodology

LWT ◽  
2016 ◽  
Vol 72 ◽  
pp. 239-250 ◽  
Author(s):  
C. Chandra Mohan ◽  
K.R. Rakhavan ◽  
K. Radha Krishnan ◽  
S. Babuskin ◽  
K. Sudharsan ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Shelf Life ◽  
Response Surface
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