کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6488976 | 1416484 | 2018 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Physicochemical and electrochemical properties of zinc fortified milk
ترجمه فارسی عنوان
خواص فیزیکوشیمیایی و الکتروشیمیایی شیر غنی شده روی
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
بیو مهندسی (مهندسی زیستی)
چکیده انگلیسی
To eradicate Zn deficiency, milk was fortified with 22.5Â ppm Zn as Zn acetate based on sensory and physicochemical evaluation. The pH, acidity, viscosity, rennet coagulation time and alcohol stability of milk were not significantly affected (p > 0.05) upon fortification with Zn. The fortification decreased the milk current flow and increased the impedance significantly. FTIR analysis showed that Zn fortification decreased transmittance between 3500 and 3000Â cmâ1 indicating decreased hydrogen bonding. The peaks that disappeared suggested that Zn hindered C-H and C=O stretching. Zn affected the milk system; however these changes were on the micro level and did not significantly (p > 0.05) affect the stability of the milk system.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Bioscience - Volume 21, February 2018, Pages 117-124
Journal: Food Bioscience - Volume 21, February 2018, Pages 117-124
نویسندگان
Bandini Rana, Ravinder Kaushik, Kavita Kaushal, Sumit Arora, Ankur Kaushal, Shagun Gupta, Navneet Upadhyay, Pooja Rani, Pushpinder Kaushik,