کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5521782 | 1545527 | 2017 | 38 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effect of high pressure homogenization (HPH) on microstructure and rheological properties of hazelnut milk
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Vegetable based beverages are available at any supermarket as an alternative to dairy products with an increasing consumer acceptance. Between these beverages hazelnut milk samples are the most noteworthy products due to important role in human nutrition and health, and moreover due to well accepted and widely consumed product. Due to its composition, hazelnut milks have very high consistency, and therefore, the energy consumption for processing and handling is too high. In this research, the high pressure homogenization (HPH) technology was successfully proposed to be used for improving microstructural properties, and hence reducing its consistency. The energy consumption during processing and distribution can be minimized by reducing the consistency and friction losses of product.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Innovative Food Science & Emerging Technologies - Volume 41, June 2017, Pages 411-420
Journal: Innovative Food Science & Emerging Technologies - Volume 41, June 2017, Pages 411-420
نویسندگان
Osman Gul, Furkan Turker Saricaoglu, Mustafa Mortas, Ilyas Atalar, Fehmi Yazici,