Warning: Undefined array key "mm" in /www/wwwroot/www.ai-bt.com/si.php on line 10 Deprecated: trim(): Passing null to parameter #1 ($string) of type string is deprecated in /www/wwwroot/www.ai-bt.com/si.php on line 10 Modeling of rheological characteristics of the fermented dairy products obtained by novel and traditional starter cultures.

Literature DB >> 29892119

Modeling of rheological characteristics of the fermented dairy products obtained by novel and traditional starter cultures.

Dajana V Vukić¹, Vladimir R Vukić¹, Spasenija D Milanović¹, Mirela D Ilicić¹, Katarina G Kanurić¹.

Abstract

Tree different fermented dairy products obtained by conventional and non-conventional starter cultures were investigated in this paper. Textural and rheological characteristics as well as chemical composition during 21 days of storage were analysed and subsequent data processing was performed by principal component analysis. The analysis of samples` flow behaviour was focused on their time dependent properties. Parameters of Power law model described flow behaviour of samples depended on used starter culture and days of storage. The Power law model was applied successfully to describe the flow of the fermented milk, which had characteristics of shear thinning and non-Newtonian fluid behaviour.

Keywords: Kombucha; PCA; Probiotics; Rheology; Storage; Yoghurt

Year: 2018 PMID： 29892119 PMCID： PMC5976603 DOI： 10.1007/s13197-018-3135-9

Source DB: PubMed Journal: J Food Sci Technol ISSN： 0022-1155 Impact factor: 2.701

12 in total

1. A time-dependent expression for thixotropic areas. Application to aerosil 200 hydrogels.

Authors: M Dolz; F González; J Delegido; M J Hernández; J Pellicer
Journal: J Pharm Sci Date: 2000-06 Impact factor: 3.534

2. Chemometric approach to texture profile analysis of kombucha fermented milk products.

Authors: Radomir Malbaša; Lidija Jevrić; Eva Lončar; Jasmina Vitas; Sanja Podunavac-Kuzmanović; Spasenija Milanović; Strahinja Kovačević
Journal: J Food Sci Technol Date: 2014-11-18 Impact factor: 2.701

3. Sequence-based analysis of the bacterial and fungal compositions of multiple kombucha (tea fungus) samples.

Authors: Alan J Marsh; Orla O'Sullivan; Colin Hill; R Paul Ross; Paul D Cotter
Journal: Food Microbiol Date: 2013-09-25 Impact factor: 5.516

4. Optimization of low-fat set-type yoghurt: effect of altered whey protein to casein ratio, fat content and microbial transglutaminase on rheological and sensorial properties.

Authors: Somayeh Pakseresht; Mostafa Mazaheri Tehrani; Seyed Mohammad Ali Razavi
Journal: J Food Sci Technol Date: 2017-06-14 Impact factor: 2.701

5. Discrimination of commercial cheeses from fatty acid profiles and phytosterol contents obtained by GC and PCA.

Authors: Nam Sook Kim; Ji Hyun Lee; Kyoung Moon Han; Ji Won Kim; Sooyeul Cho; Jinho Kim
Journal: Food Chem Date: 2013-07-27 Impact factor: 7.514

6. Texture profile analysis of yogurt as influenced by partially hydrolyzed guar gum and process variables.

Authors: Deepak Mudgil; Sheweta Barak; B S Khatkar
Journal: J Food Sci Technol Date: 2017-09-21 Impact factor: 2.701

7. Physico-chemical, microstructural and rheological properties of camel-milk yogurt as enhanced by microbial transglutaminase.

Authors: Nagwa H I Abou-Soliman; Sally S Sakr; Sameh Awad
Journal: J Food Sci Technol Date: 2017-03-27 Impact factor: 2.701

8. Acid gelation in heated and unheated milks: interactions between serum protein complexes and the surfaces of casein micelles.

Authors: Laurence Donato; Marcela Alexander; Douglas G Dalgleish
Journal: J Agric Food Chem Date: 2007-04-17 Impact factor: 5.279

4. Selection of Exopolysaccharide-Producing Lactobacillus Plantarum (Lactiplantibacillus Plantarum) Isolated from Algerian Fermented Foods for the Manufacture of Skim-Milk Fermented Products.

Authors: Nadia Bachtarzi; Immacolata Speciale; Karima Kharroub; Cristina De Castro; Lorena Ruiz; Patricia Ruas-Madiedo
Journal: Microorganisms Date: 2020-07-23

4 in total

Modeling of rheological characteristics of the fermented dairy products obtained by novel and traditional starter cultures.

1. A time-dependent expression for thixotropic areas. Application to aerosil 200 hydrogels.

2. Chemometric approach to texture profile analysis of kombucha fermented milk products.

3. Sequence-based analysis of the bacterial and fungal compositions of multiple kombucha (tea fungus) samples.

4. Optimization of low-fat set-type yoghurt: effect of altered whey protein to casein ratio, fat content and microbial transglutaminase on rheological and sensorial properties.

5. Discrimination of commercial cheeses from fatty acid profiles and phytosterol contents obtained by GC and PCA.

6. Texture profile analysis of yogurt as influenced by partially hydrolyzed guar gum and process variables.

7. Physico-chemical, microstructural and rheological properties of camel-milk yogurt as enhanced by microbial transglutaminase.

8. Acid gelation in heated and unheated milks: interactions between serum protein complexes and the surfaces of casein micelles.

9. Kombucha fermentation and its antimicrobial activity.

10. Yeast ecology of Kombucha fermentation.

1. Production of synbiotic Doogh enriched with Plantago psyllium mucilage.

2. Antioxidative capacity of fresh kombucha cheese fortified with sage herbal dust and its preparations.

3. Effect of milk pH at heating on protein complex formation and ultimate gel properties of free-fat yoghurt.

4. Selection of Exopolysaccharide-Producing Lactobacillus Plantarum (Lactiplantibacillus Plantarum) Isolated from Algerian Fermented Foods for the Manufacture of Skim-Milk Fermented Products.