Nutritional and sensory properties of <scp>low‐fat</scp> milk dessert enriched with quinoa ( <i>Chenopodium quinoa</i> Willd) Titicaca protein isolate-Reference-Cited by-同舟云学术

Nutritional and sensory properties of low‐fat milk dessert enriched with quinoa ( Chenopodium quinoa Willd) Titicaca protein isolate

Published:2022-09-28 Issue:1 Volume:11 Page:516-526
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Science & Nutrition

Author:

Sekhavatizadeh Seyed Saeed¹^ORCID,Karimi Abdolhamid²,Hosseinzadeh Saeid³,Shaviklo Amir Reza⁴,Abedi Mohsen⁵,Mahmoodianfard Hamidreza⁶,Ghaedmohammadi Mohsen⁶

Affiliation:

1. Assistant Professor of Fars Agricultural and Natural Resources Research and Education Center AREEO Shiraz Fars Iran

2. Assistant Professor of Animal Science Research, Fars Agricultural and Natural Resources Research and Education Center, Agricultural Research Education and Extension Organization AREEO Shiraz Iran

3. Professor of Food Hygiene, Department of Food Hygiene and Public Health, School of Veterinary Medicine Shiraz University Shiraz Iran

4. Associate Professor of Food Science and Technology, Department of Animal Processing, Animal Science Research Institute of Iran Agricultural Research, Education and Extension Organization (AREEO) Karaj Iran

5. Lecturer of Agricultural Education and Extension Institute, Agricultural Research, Education and Extension Organization (AREEO) Tehran Iran

6. Lecturer of Fars Agricultural and Natural Resources Research and Education Center AREEO Shiraz Iran

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.3082

Reference47 articles.

1. Study of Some Physicochemical and Functional Properties of Quinoa (Chenopodium Quinoa Willd) Protein Isolates

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

3. Physical characteristics of set yoghurt made with altered casein to whey protein ratios and EPS-producing starter cultures at 9 and 14% total solids

4. Variations in fatty acid and amino acid profiles of doi and rasomalai made from buffalo milk

5. Worldwide evaluations of quinoa: Preliminary results from post international year of quinoa FAO projects in nine countries;Bazile D.;Frontiers in Plant Science,2016

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1. Physicochemical Properties of Quinoa (Chenopodium quinoa( Willd.) Protein Isolated from Black, Q12, and Titicaca Seed;Current Nutrition & Food Science;2025-02

2. Quinoa and its Co-Products as Ingredients for the Development of Dairy Analogs and Hybrid Dairy Products;Current Food Science and Technology Reports;2024-07-09

3. Sensory and consumer science as a valuable tool to the development of quinoa-based food products: More than three decades of scientific evidence;Scientia Agropecuaria;2024-04-23