Effect of sonication conditions: Time, temperature and amplitude on physicochemical, textural and sensory properties of yoghurt-Reference-Cited by-同舟云学术

Effect of sonication conditions: Time, temperature and amplitude on physicochemical, textural and sensory properties of yoghurt

Published:2021-03-03 Issue:2 Volume:74 Page:332-343
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int. J. Dairy Technol.

Author:

Kenari Reza Esmaeilzadeh¹,Razavi Razie¹^ORCID

Affiliation:

1. Department of Food Science and Technology Sari Agricultural Sciences and Natural Resources University Km 9 of Sea Road Sari Mazandaran48181‐68984Iran

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12761

Reference52 articles.

1. Impact of nonthermal processing on different milk enzymes

2. New approach for yoghurt and ice cream production: High-intensity ultrasound

3. Probiotic yoghurt functionalised with microalgae and Zedo gum: chemical, microbiological, rheological and sensory characteristics

4. Ultrasound processing of fresh and frozen semi-skimmed sheep milk and its effects on microbiological and physical-chemical quality

5. Influence of high intensity ultrasound on microbial reduction, physico-chemical characteristics and fermentation of sweet whey

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