کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
2435725 | 1107093 | 2007 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
A comparison of low-intensity ultrasound and oscillating rheology to assess the renneting properties of casein solutions after UHT heat pre-treatment
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله

چکیده انگلیسی
Ultrasonic and oscillating rheological methods were applied to investigate the effects of heat pre-treatment at Ultra-High-Temperatures on the rennet gel formation of a whey-protein-free casein solution. By comparison, the ultrasonic velocity was found to be sensitive to measure the enzymatic hydrolysis by rennet and the following aggregation process, but not as sensitive to detect the formation of a casein gel. In contrast, the oscillating rheological method was not sensitive enough to detect the enzymatic hydrolysis, but more suitable to characterize the formed gel network. A linear correlation was found between the coagulation times determined by these two methods.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: International Dairy Journal - Volume 17, Issue 1, January 2007, Pages 50–58
Journal: International Dairy Journal - Volume 17, Issue 1, January 2007, Pages 50–58
نویسندگان
Qin Wang, Selda Bulca, Ulrich Kulozik,