UV-VIS spectroscopy for monitoring yogurt stability during storage time-Reference-Cited by-同舟云学术

UV-VIS spectroscopy for monitoring yogurt stability during storage time

Published:2016 Issue:30 Volume:8 Page:5962-5969
ISSN:1759-9660
Container-title:Analytical Methods
language:en
Short-container-title:Anal. Methods

Author:

Aliakbarian B.¹²³,Bagnasco L.⁴²⁵⁶,Perego P.¹²³,Leardi R.⁴²⁵⁶,Casale M.⁴²⁵⁶^ORCID

Affiliation:

1. Civil, Chemical and Environmental Engineering Department (DICCA)

2. University of Genoa

3. 16145 Italy

4. Department of Pharmacy (DIFAR)

5. Genoa

6. 16148 Italy

Abstract

Color, texture and taste are key elements of a consumer's buying decision; thus, monitoring the stability of these features throughout the entire period of yogurt validity is fundamental for dairy product producers.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Engineering,General Chemical Engineering,Analytical Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2016/AY/C6AY00607H

Reference27 articles.

1. Scientific and Technical Aspects of Yogurt Aroma and Taste: A Review

2. Estimation of Storage Time of Yogurt with Artificial Neural Network Modeling

3. Application of Advanced Instrumental Methods for Yogurt Analysis

4. Classification of lactic acid bacteria with UV-resonance Raman spectroscopy

5. Vanguard/rearguard strategy for the evaluation of the degradation of yoghurt samples based on the direct analysis of the volatiles profile through headspace-gas chromatography–mass spectrometry

Cited by 18 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. Assessment of plain yoghurt quality parameters affected by milk adulteration: Implications for culture kinetics, physicochemical properties, and sensory perception;International Journal of Dairy Technology;2024-03-20

2. Watermelon (Citrullus lanatus) rind flour: Development and characterization of a novel watermelon byproduct;Journal of Food Science;2023-10-13

3. Artisanal Goat Coalho Cheese with Cachaça as Flavoring Agent;Foods;2023-05-10

4. Near-infrared spectroscopy of Chinese soy sauce for quality evaluation;Quality Assurance and Safety of Crops & Foods;2023-01-17

5. Application of Optical and Rheological Techniques in Quality and Storage Assessment of the Newly Developed Colloidal-Suspension Products: Yogurt-Type Bean-Based Beverages;Sensors;2022-10-31