Application of multiple sensory evaluations to produce fermented beverages made from sole whey usingKluyveromyces marxianus-Reference-Cited by-同舟云学术

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Application of multiple sensory evaluations to produce fermented beverages made from sole whey usingKluyveromyces marxianus

Published:2020-04 Issue:4 Volume:55 Page:1698-1704
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Yamahata Naoki¹^ORCID,Toyotake Yosuke¹,Kunieda Satomi²,Wakayama Mamoru¹^ORCID

Affiliation:

1. Department of Biotechnology College of Life Sciences Ritsumeikan University 1‐1‐1 Noji‐higashi Kusatsu Shiga 525‐8577 Japan

2. Department of Gastronomy Management College of Gastronomy Management Ritsumeikan University 1‐1‐1 Noji‐higashi Kusatsu Shiga 525‐8577 Japan

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14440

Reference34 articles.

1. Microstructural, textural, and sensory characteristics of probiotic yogurts fortified with sodium calcium caseinate or whey protein concentrate

2. Graphical Analysis of Rank Data

3. Factors Regulating Astringency of Whey Protein Beverages

4. Food Chemistry

Cited by 12 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. Fermentation of whey-derived matrices by Kluyveromyces marxianus: alcoholic beverage development from whey and fruit juice mixes;Journal of Dairy Research;2024-02

2. Valorization of dairy wastes into wonder products by the novel use of microbial cell factories;Trends in Food Science & Technology;2023-12

3. Physico-Chemical, Microbiological and Sensory Properties of Water Kefir Drinks Produced from Demineralized Whey and Dimrit and Shiraz Grape Varieties;Foods;2023-04-29

4. Recent advances in whey processing and valorisation: Technological and environmental perspectives;International Journal of Dairy Technology;2023-01-10

5. Development of Novel Whey-Mango Based Mixed Beverage: Effect of Storage on Physicochemical, Microbiological, and Sensory Analysis;Foods;2023-01-04

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