It is after so much hard work and efforts that I am glad to announce that my third publication, but first original research article, is out published in the International Journal of Dairy Technology.
Titled:"Characterisation of the sensory properties of whey protein concentrates".
Experiments were done at the Dairy Products Technology Center at California Polytechnic State University, San Luis Obispo, yet the statistics and writing part was done at the Department of Nutrition and Food Science, American University of Beirut. It was part of my research work (2012) with Chairman of the Department Dr. Ammar. I am so glad he gave me this opportunity to work with him on it. I learnt alot through the process of scientific writing and statistical analyses. Yet my ultimate hope that this research will be adding value to the science of food that will make food better, more healthy and delicious.
Title: Characterisation of the sensory properties of whey protein concentrates Journal Published: International Journal of Dairy TechnologyDate: Published on November 9, 2013
Abstract: The objective of this work was to evaluate the effect of four commercial whey protein concentrates (WPCs) on the sensory and selected physical properties (colour, viscosity) in sweet solutions. WPCs exhibited significant differences in color properties, including the L, a and b-values (P < 0.001). Triangle tests, with 25 untrained panellists, revealed significant brand differences.
- (Open)5 authors, including
Loulwa Kalache
Food Technologist, Food Business Developer
Dr. Ammar Olabi
Ammy Lammert
Philip Tong
Katie Brooks