Zobrazeno 1 - 10
of 76
pro vyhledávání: '"low-fat yoghurt"'
Autor:
Abdullah Akgun
Publikováno v:
Mljekarstvo, Vol 74, Iss 1, Pp 33-44 (2024)
In this study, the impact of high pressure homogenization at 50, 100 and 150 MPa, on the physicochemical, rheological, textural, microstructural, and sensory properties as well as acidification kinetics of low-fat yoghurt was investigated. The result
Externí odkaz:
https://doaj.org/article/6fec3d56003e489b9523e33b24d6a4e0
Akademický článek
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Akademický článek
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Autor:
Dev Prakash, Rishi Kumar
Publikováno v:
World Journal of Biology Pharmacy and Health Sciences. 13:277-283
Locust bean pods were utilized as cattle feed for a very long time but now its seed endosperm powder is utilized as locust bean gum in various industries such as food, cosmetic, pharmaceutical, textile, paint, mining, oil drilling and construction in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6a187e8316bf2eab6bc88d844a3742fc
https://doi.org/10.30574/wjbphs.2023.13.1.0031
https://doi.org/10.30574/wjbphs.2023.13.1.0031
Publikováno v:
International Journal of Food Studies, Vol 9, Iss 3 (2020)
Gum arabic is a dried, gummy exudate obtained from the stems and branches of Acacia senegal and Acacia seyal. In Kenya, gum arabic comes from Acacia senegal var kerensis although its exploitation for commercial and industrial application is marginal.
Externí odkaz:
https://doaj.org/article/e8e136a2d14a45bc97c223045002b851
Publikováno v:
Mljekarstvo, Vol 66, Iss 3, Pp 225-230 (2016)
Our aim was to determine how 0.5-2 U/g non-inactivated mTG affects the pH development and apparent viscosity during fermentation. Furthermore we wished to examine how the enzyme addition could change protein structure, gel strength and sensory charac
Externí odkaz:
https://doaj.org/article/4a07556ebffc48b382e41e3ddd7e78c7
Autor:
Maria Tsevdou, Georgios Theodorou, Sofia Pantelaiou, Artemis Chatzigeorgiou, Ioannis Politis, Petros Taoukis
Publikováno v:
Foods, Vol 9, Iss 1, p 49 (2020)
The objective of the present study was to investigate the effect of the high pressure (HP) processing and transglutaminase (TGase) treatment of bovine (cow) or ovine (sheep) milk, when applied individually or sequentially, on the quality parameters a
Externí odkaz:
https://doaj.org/article/1105db53f8374cf78a31e484267d3cfd
Publikováno v:
Food Science & Nutrition, Vol 9, Iss 2, Pp 1040-1049 (2021)
Food Science & Nutrition, 9(2):1040-1049
Food Science & Nutrition, 9(2):1040-1049
Nowadays, consumers’ attention to the functional foods has increased significantly. In this study, the effect of different concentration (0.5, 1, and 2%) of P.ovata Forsk seed mucilage (PFM) on survivability of L.acidophilus, physicochemical, and s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::876b95ad808187d63720a90a351e77db
https://doi.org/10.1002/fsn3.2074
https://doi.org/10.1002/fsn3.2074
Publikováno v:
Ismailia Journal of Dairy Science & Technology. 7:11-20
Low fat set yoghurt (0.7%) fortified with different fruit pulps (persimmon, mango and guava) and ratios (5, 10 and 15%, w/w) were prepared and stored at 5±1oC for 14 days. Chemical, rheological, total viable lactic acid bacteria and sensory properti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::df57f0c27684259b3ada2c9633443d5d
https://doi.org/10.21608/ijds.2020.130629
https://doi.org/10.21608/ijds.2020.130629
Publikováno v:
International Journal of Dairy Technology. 74:161-169
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ab67d847002f7bb9ee324419aaa39b55
https://doi.org/10.1111/1471-0307.12742
https://doi.org/10.1111/1471-0307.12742