Physicochemical, microbial, and sensory properties of nanopowdered eggshell-supplemented yogurt during storage-Reference-Cited by-同舟云学术

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Physicochemical, microbial, and sensory properties of nanopowdered eggshell-supplemented yogurt during storage

Published:2014-06 Issue:6 Volume:97 Page:3273-3280
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Al Mijan Mohammad,Choi Kyung-Hoon,Kwak Hae-Soo

Funder

Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference16 articles.

1. Antibacterial effect of calcium carbonate nanoparticles Agrobacterium tumefaciens;Ataee;Iranian J. Military Med.,2011

2. Chicken eggshell matrix proteins enhance calcium transport in the human intestinal epithelial cells, Caco-2;Daengprok;J. Agric. Food Chem.,2003

3. Incorporation of Mg and Ca into nanostructured Fe2O3 improves Fe solubility in dilute acid and sensory characteristics in foods;Hilty;J. Food Sci.,2011

4. Ovalbumin is a component of the chicken eggshell matrix;Hincke;Connect. Tissue Res.,1995

5. Molecular cloning and ultrastructural localization of the core protein of an eggshell matrix proteoglycan, ovocleidin-116;Hincke;J. Biol. Chem.,1999

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