Characteristics of milk tablets supplemented with nanopowdered eggshell or oyster shell

Autor:	Sang-Gi Min, Hae-Soo Kwak, Augustine Yonghwi Kim, Yun-Kyung Lee
Rok vydání:	2016
Předmět:	0301 basic medicine Oyster Taste 030109 nutrition & dietetics biology Chemistry Process Chemistry and Technology Flavour food and beverages Bioengineering 02 engineering and technology 021001 nanoscience & nanotechnology 03 medical and health sciences biology.animal Food science Eggshell 0210 nano-technology Food Science
Zdroj:	International Journal of Dairy Technology. 69:337-345
ISSN:	1364-727X
DOI:	10.1111/1471-0307.12268
Popis:	This study was performed to investigate the characteristics of milk tablets supplemented with nanopowdered eggshell (NPES) or nanopowdered oyster shell (NPOS). The particle size of NPES, NPOS, NPES with zinc (Zn-NPES) and NPOS with activated zinc (Zn-NPOS) ranged from 20 to 300 nm. The hardness of the milk tablets containing these calcium supplements did not differ significantly from that of the control milk tablets (P > 0.05). Regarding the sensory properties, the appearance, flavour, taste, texture and cumulative sensory score of all the test tablets were similar to those of the control tablets. In conclusion, the quality of all the test milk tablets was similar to that of the control.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::9ca31cb79f83a6f567c10761663773be https://doi.org/10.1111/1471-0307.12268 Zobrazit plný text záznamu Plný text ve formátu PDF Plný text ve formátu HTML
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