BIOTECHNOLOGICAL BASES OF A FUNCTIONAL DRINK BASED ON WHEY
https://doi.org/10.37493/2307-910X.2023.1.7
Abstract
The relevance of obtaining whey after enzymatic hydrolysis for various types of functional drinks is substantiated. A comparative analysis of the enzymatic activity of different enzymes was carried out, and a composition of a functional drink was developed.
About the Authors
I. S. Rodionov
FSAEI HE "North-Caucasus Federal University"
Russian Federation
Russian Federation
Ivan S. Rodionov, Postgraduate Student of the Faculty of Food Engineering and Biotechnology
Stavropol, Phone: +79188654950
I. A. Evdokimov
FSAEI HE "North-Caucasus Federal University"
Russian Federation
Russian Federation
Ivan A. Evdokimov, Corresponding Member of the Russian Academy of Sciences, Dc. Sci. (Tech.), Professor, Head of the Department of Milk and Dairy Products Technology of the Faculty, the Faculty of Food Engineering and Biotechnology
Stavropol, Phone: +79624030847
E. A. Abakumova
FSAEI HE "North-Caucasus Federal University"
Russian Federation
Russian Federation
Elena A. Abakumova, Cand. Sci. (Tech.), Associate Professor, Faculty of Food Engineering and Biotechnology
Stavropol, Phone: +79283275807
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Review
For citations:
Rodionov I.S., Evdokimov I.A., Abakumova E.A. BIOTECHNOLOGICAL BASES OF A FUNCTIONAL DRINK BASED ON WHEY. Modern Science and Innovations. 2023;(1):72-82. https://doi.org/10.37493/2307-910X.2023.1.7
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