کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
4564396 | 1330936 | 2010 | 5 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effects of fermentation conditions and homogenization pressure on the rheological properties of Kefir
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
In this study, the effects of fermentation conditions (temperature and time) as well as homogenization pressure on the rheology and EPS production in Kefir made from bovine whole milk were investigated. Results showed that the rheological characteristics and EPS production are affected significantly (p < 0.05) by the fermentation temperature but not by the incubation time. Furthermore, the homogenization pressure was found to influence significantly (p < 0.05) the rheology but not the production of EPS in Kefir.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 43, Issue 8, October 2010, Pages 1180–1184
Journal: LWT - Food Science and Technology - Volume 43, Issue 8, October 2010, Pages 1180–1184
نویسندگان
Meriem Bensmira, Consolate Nsabimana, Bo Jiang,