Comparing consumer acceptance, sensory profile, and chemical properties in artisanal and industrial Greek-style yogurts processing: A path to enhancing food safety-Reference-Cited by-同舟云学术

Comparing consumer acceptance, sensory profile, and chemical properties in artisanal and industrial Greek-style yogurts processing: A path to enhancing food safety

Published:2023-11 Issue: Volume:33 Page:100156
ISSN:2352-3646
Container-title:NFS Journal
language:en
Short-container-title:NFS Journal

Author:

Víquez-Barrantes Diana,Lau-Lee Natalia,Cubero-Castillo Elba,Cordero-García Marcia

Funder

Universidad de Costa Rica

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference26 articles.

1. The characterization of the physicochemical and sensory properties of full-fat, reduced-fat and low-fat bovine, caprine, and ovine Greek yogurt (Labneh);Atamian;Food Sci. Nutr.,2014

2. Effect of some nutritional additives on Labneh properties;Basiony;J. Food Sci. Nutr. Res.,2017

3. Use of micellar casein concentrate for Greek-style yogurt manufacturing: effects on processing and product properties;Bong;J. Dairy Sci.,2014

4. Physical properties of yogurt fortified with various commercial whey protein concentrates;Sodini;J. Sci. Food Agric.,2005

5. Effects of hydrocolloids and processing conditions on acid whey production with reference to Greek yogurt;Gyawali;Trends Food Sci. Technol.,2016

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Using a natural salivary substitute to improve the swallowability of semi-solid foods: An in vitro and in vivo study;Food Hydrocolloids;2024-11

2. Water-soluble oat extract enriched with mango peel flour: preparation, characterization and application in Greek yogurt;Anais da Academia Brasileira de Ciências;2024