Dielectric Properties of Yogurt for Online Monitoring of Fermentation Process-Reference-Cited by-同舟云学术

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Dielectric Properties of Yogurt for Online Monitoring of Fermentation Process

Published:2018-02-14 Issue:5 Volume:11 Page:1096-1100
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Guo Chaofan,Xin Le,Dong Yuehan,Zhang Xueying,Wang Xuejiao,Fu Hongfei,Wang Yunyang

Funder

National Natural Science Foundation of China

The Key Research Project of Shaanxi Province

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Link

http://link.springer.com/article/10.1007/s11947-018-2072-y/fulltext.html

Reference15 articles.

1. Ahmed, J., & Luciano, G. (2009). Dielectric properties of β-lactoglobulin as influenced by pH, concentration and temperature. Journal of Food Engineering, 95(1), 30–35. https://doi.org/10.1016/j.jfoodeng.2009.04.006 .

2. Ahmed, J., Ramaswamy, H. S., & Raghavan, G. S. V. (2008). Dielectric properties of soybean protein isolate dispersions as a function of concentration, temperature and pH. LWT - Food Science and Technology., 41(1), 71–81. https://doi.org/10.1016/j.lwt.2007.01.017 .

3. Boreddy, S. R., & Subbiah, J. (2016). Temperature and moisture dependent dielectric properties of egg white powder. Journal of Food Engineering, 168, 60–67. https://doi.org/10.1016/j.jfoodeng.2015.07.023 .

4. Fernandez-Garcia, E., & Mcgregor, J. U. (1994). Determination of organic acids during the fermentation and cold storage of yogurt 1. Journal of Dairy Science, 77(10), 2934–2939. https://doi.org/10.3168/jds.S0022-0302(94)77234-9 .

5. Guo, W. C., Zhu, X. H., Liu, H., Yue, R., & Wang, S. J. (2010a). Effects of milk concentration and freshness on microwave dielectric properties. Journal of Food Engineering, 99(3), 344–350. https://doi.org/10.1016/j.jfoodeng.2010.03.015 .

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