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Effet de l'ajout d'additifs industriels sur la conservation de la qualité du lait de soja

Effet de l'ajout d'additifs industriels sur la conservation de la qualité du lait de soja

          
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About the Book

La nature onéreuse des sources animales de protéines les a malheureusement rendues inabordables pour les personnes à faibles revenus, qui auraient pu les utiliser comme compléments alimentaires pour les féculents. En tant que bonne alternative pour les végétariens, la protéine de soja est considérablement riche en tous les acides aminés essentiels, à l'exception de la méthionine et de la cystéine, mais elle constitue une bonne source de riboflavine. Ces énormes avantages ont très probablement stimulé de nombreuses études sur l'incorporation de la fève de soja dans les repas indigènes. Les activités microbiennes des micro-organismes dans les aliments et les boissons peuvent être inhibées par l'ajout de conservateurs, ce qui prolonge leur durée de vie. Un très grand nombre de micro-organismes tels que les coliformes, les bactéries aérobies mésophiles, les moisissures et les levures sont responsables de la détérioration. Afin de créer un environnement défavorable à la croissance et à la multiplication des bactéries, des conservateurs chimiques, l'acide citrique et le benzoate de sodium, ont été utilisés comme conservateurs dans cette étude. Par conséquent, dans cette étude, l'efficacité des conservateurs industriels sur la prolongation de la durée de conservation du lait de soja a été étudiée.


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Product Details
  • ISBN-13: 9786202730846
  • Publisher: KS Omniscriptum Publishing
  • Publisher Imprint: Editions Notre Savoir
  • Height: 229 mm
  • No of Pages: 80
  • Spine Width: 5 mm
  • Width: 152 mm
  • ISBN-10: 6202730846
  • Publisher Date: 04 Sep 2020
  • Binding: Paperback
  • Language: French
  • Returnable: N
  • Weight: 127 gr


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