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Chen J, Wang W, Jin J, Li H, Chen F, Fei Y, Wang Y. Characterization of the flavor profile and dynamic changes in Chinese traditional fish sauce (Yu-lu) based on electronic nose, SPME-GC-MS and HS-GC-IMS. Food Res Int 2024; 192:114772. [PMID: 39147494 DOI: 10.1016/j.foodres.2024.114772] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2024] [Revised: 07/11/2024] [Accepted: 07/14/2024] [Indexed: 08/17/2024]
Abstract
In this study, flavor characteristics and dynamic change of Chinese traditional fermented fish sauce (Yu-lu) with different fermentation time (2, 4, 6, 8, and 12 months) were analyzed. The electronic nose analyses confirmed a notable flavor change in fish sauce samples from different stages. During the 12-months fermentation, the total volatile compounds in fish sauce increased from 3.9 mg/L to 13.53 mg/L. Acids, aldehydes, esters and phenols were the main aroma substances and their contents gradually increased during the fermentation process. The PCA of GC-MS and GC-IMS showed that fish sauce samples from different fermentation periods can be well distinguished. A total of 110 volatile compounds identified by GC-MS, and 102 volatile compounds were detected by GC-IMS. Among them, 13 compounds were identified by both GC-MS and GC-IMS. The most varieties (49) of volatiles appeared after 8 months of fermentation. The odor activity value (OAV) analysis showed that 10 volatile compounds were considered as characteristic flavor in traditional fish sauce. The variable influence on projections (VIPs) in PLS-DA models constructed by GC-MS and GC-IMS identified 5 and 10 volatile compounds as biomarkers, respectively. Our results revealed the dynamic changes of characteristic flavor in fish sauce in combination of GC-MS and GC-IMS, which provides theoretical basis for the production and flavor regulation of fish sauce.
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Affiliation(s)
- Jian Chen
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China; Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Wanwan Wang
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Jiahui Jin
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Huan Li
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Fei Chen
- Jiangsu Nuopole Biotechnology Co., LTD., Xuzhou 221116, PR China
| | - Yuan Fei
- Zhejiang Xingye Group Co., LTD., Zhoushan 316101, PR China
| | - Yanbo Wang
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China; School of Food and Health, Beijing Technology and Business University, Beijing 100048, PR China.
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2
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Sözeri Atik D, Öztürk Hİ, Akın N. Perspectives on the yogurt rheology. Int J Biol Macromol 2024; 263:130428. [PMID: 38403217 DOI: 10.1016/j.ijbiomac.2024.130428] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2023] [Revised: 02/21/2024] [Accepted: 02/22/2024] [Indexed: 02/27/2024]
Abstract
The oral processing of yogurt is a dynamic process involving a series of deformation processes. Rheological knowledge is essential to understand the structure and flow properties of yogurt in the mouth and to explore its relationship with sensory perception. Yogurt is rheologically characterized as a non-Newtonian viscoelastic material. The rheological properties of yogurt are affected by many factors, from production to consumption. Therefore, rheological measurements are widely used to predict and control the final quality and structure of yogurts. Recent studies focus on the elucidation of the effects of cultures and processes used in production, as well as the design of different formulations to improve the rheological properties of yogurts. Moreover, the science of tribology, which dominates the surface properties of interacting substances in relative motion to evaluate the structural sensation in the later stages of eating in addition to the rheological properties that give the feeling of structure in the early stages of eating, has also become the focus of recent studies. For a detailed comprehension of the rheological properties of yogurt, this review deals with the factors affecting the rheology of yogurt, analytical methods used to determine rheological properties, microstructural and rheological characterization of yogurt, and tribological evaluations.
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Affiliation(s)
- Didem Sözeri Atik
- Tekirdağ Namık Kemal University, Department of Food Engineering, Tekirdağ, Turkey; University of Wisconsin-Madison, Department of Food Science, Madison, WI, USA.
| | - Hale İnci Öztürk
- Konya Food and Agriculture University, Department of Food Engineering, Konya, Turkey
| | - Nihat Akın
- Selçuk University, Department of Food Engineering, Konya, Turkey
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Micro-Encapsulated Microalgae Oil Supplementation Has No Systematic Effect on the Odor of Vanilla Shake-Test of an Electronic Nose. Foods 2022; 11:foods11213452. [PMID: 36360065 PMCID: PMC9654470 DOI: 10.3390/foods11213452] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2022] [Revised: 10/24/2022] [Accepted: 10/25/2022] [Indexed: 11/26/2022] Open
Abstract
In this study, we aimed to carry out the efficient fortification of vanilla milkshakes with micro-encapsulated microalgae oil (brand: S17-P100) without distorting the product’s odor. A 10-step oil-enrichment protocol was developed using an inclusion rate of 0.2 to 2 w/w%. Fatty acid (FA) profile analysis was performed using methyl esters with the GC-MS technique, and the recovery of docosahexaenoic acid (C22:6 n3, DHA) was robust (r = 0.97, p < 0.001). The enrichment process increased the DHA level to 412 mg/100 g. Based on this finding, a flash-GC-based electronic nose (e-nose) was used to describe the product’s odor. Applying principal component (PC) analysis to the acquired sensor data revealed that for the first four PCs, only PC3 (6.5%) showed a difference between the control and the supplemented products. However, no systematic pattern of odor profiles corresponding to the percentages of supplementation was observed within the PC planes. Similarly, when discriminant factor analysis (DFA) was applied, though a classification of the control and supplemented products, we obtained a validation score of 98%, and the classification pattern of the odor profiles did not follow a systematic format. Again, when a more targeted approach such as the partial least square regression (PLSR) was used on the most dominant sensors, a weak relationship (R2 = 0.50) was observed, indicating that there was no linear combination of the qualitative sensors’ signals that could accurately describe the supplemented concentration variation. It can therefore be inferred that no detectable off-odor was present as a side effect of the increase in the oil concentration. Some volatile compounds of importance in regard to the odor, such as ethylacetate, ethyl-isobutarate, pentanal and pentyl butanoate, were found in the supplemented product. Although the presence of yeasts and molds was excluded from the product, ethanol was detected in all samples, but with an intensity that was insufficient to cause an off-odor.
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Li S, Du D, Wang J, Wei Z. Application progress of intelligent flavor sensing system in the production process of fermented foods based on the flavor properties. Crit Rev Food Sci Nutr 2022; 64:3764-3793. [PMID: 36259959 DOI: 10.1080/10408398.2022.2134982] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Fermented foods are sensitive to the production conditions because of microbial and enzymatic activities, which requires intelligent flavor sensing system (IFSS) to monitor and optimize the production process based on the flavor properties. As the simulation system of human olfaction and gustation, IFSS has been widely used in the field of food with the characteristics of nondestructive, pollution-free, and real-time detection. This paper reviews the application of IFSS in the control of fermentation, ripening, and shelf life, and the potential in the identification of quality differences and flavor-producing microbes in fermented foods. The survey found that electronic nose (tongue) is suitable to monitor fermentation process and identify food authenticity in real time based on the changes of flavor profile. Gas chromatography-ion mobility spectrometry and nuclear magnetic resonance technology can be used to analyze the flavor metabolism of fermented foods at various production stages and explore the correlation between flavor substances and microorganisms.
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Affiliation(s)
- Siying Li
- Department of Biosystems Engineering, Zhejiang University, Hangzhou, China
| | - Dongdong Du
- Department of Biosystems Engineering, Zhejiang University, Hangzhou, China
| | - Jun Wang
- Department of Biosystems Engineering, Zhejiang University, Hangzhou, China
| | - Zhenbo Wei
- Department of Biosystems Engineering, Zhejiang University, Hangzhou, China
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5
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Gilbert A, Turgeon SL. Studying stirred yogurt microstructure and its correlation to physical properties: A review. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106970] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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Yakubu HG, Kovacs Z, Toth T, Bazar G. Trends in artificial aroma sensing by means of electronic nose technologies to advance dairy production - a review. Crit Rev Food Sci Nutr 2021; 63:234-248. [PMID: 34190644 DOI: 10.1080/10408398.2021.1945533] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
Controversies surrounding the name and how the electronics nose (e-nose) works have been at the center stage since the advent of the technology. Notwithstanding the controversies, the technology has gained popularity in the sensory analysis of dairy foods, because of its rapid results delivery on product aroma profile or pattern, which can be used to assess quality. This review critically evaluated the advances made in the application of the e-nose or artificial sensory system in the dairy industry, focusing on the evaluation of milk, yoghurt and cheese properties, and the trends and prospects of the technology. Most of the e-nose devices applied in the available scientific publications used sensors such as metal oxide semiconductor sensors (MOS), metal-oxide-semiconductor field-effect transistor (MOSFET), conducting polymers composites and quartz microbalance (QMB), and flame ionization detector FID, in a recent study. Though known for aroma sensing, the technology has been applied to evaluate the shelf life or microbial spoilage and to discriminate dairy products based on the volatile profile composition, as determined by the sensors. In most cases, the limitation of the technology is the inability of it to provide information on the nature of constituting compounds, except in gas chromatography and mass spectrometry-based e-nose systems.
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Affiliation(s)
- Haruna Gado Yakubu
- Department of Physiology and Animal Health, Institute of Physiology and Animal Nutrition, Hungarian University of Agriculture and Life Sciences, Kaposvár, Hungary
| | - Zoltan Kovacs
- Department of Measurements and Process Control, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
| | - Tamas Toth
- Agricultural and Food Research Centre, Széchenyi István University, Győr, Hungary.,Adexgo Kft, Balatonfüred, Hungary
| | - George Bazar
- Department of Physiology and Animal Health, Institute of Physiology and Animal Nutrition, Hungarian University of Agriculture and Life Sciences, Kaposvár, Hungary.,Adexgo Kft, Balatonfüred, Hungary
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Tiwari S, Kavitake D, Devi PB, Halady Shetty P. Bacterial exopolysaccharides for improvement of technological, functional and rheological properties of yoghurt. Int J Biol Macromol 2021; 183:1585-1595. [PMID: 34044028 DOI: 10.1016/j.ijbiomac.2021.05.140] [Citation(s) in RCA: 39] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2020] [Revised: 04/18/2021] [Accepted: 05/20/2021] [Indexed: 11/27/2022]
Abstract
Exopolysaccharides (EPS) are known to have technological and functional applications in food industry including dairy based products such as yoghurt. Yoghurt is a widely consumed dairy based product due to pleasant taste and texture, as well as a source of nutrients and bioactive compounds. At the same time, structural, rheological and sensorial properties are important in the production of good quality yoghurt. Various natural hydrocolloids including EPS with stabilizing and texture enhancing properties could be useful in enhancing these desirable properties. Apart from that, EPS may enhance various other functional properties of yoghurt such as antioxidant and prebiotic potential. Based on its prebiotic property, symbiotic products could be developed by combining EPS and probiotic bacterial strains. EPS has potential to provide physical and micro structural stability, thereby enhancing the protein distribution and viscoelastic properties. Main focus of the present review is to provide an insight on the action of EPS as a functional hydrocolloid on the technological, rheological and functional properties of yoghurt and related products.
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Affiliation(s)
- Swati Tiwari
- Department of Food Science and Technology, Pondicherry University, Pondicherry 605014, India
| | - Digambar Kavitake
- Department of Food Science and Technology, Pondicherry University, Pondicherry 605014, India
| | - Palanisamy Bruntha Devi
- Department of Food Science and Technology, Pondicherry University, Pondicherry 605014, India
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Skarlatos L, Marinopoulou A, Petridis D, Raphaelides SN. Texture assessment of set yoghurt using sensory and instrumental methods. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104644] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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9
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Opekar F, Hraníček J, Tůma P. Rapid determination of majority cations in yoghurts using on-line connection of capillary electrophoresis with mini-dialysis. Food Chem 2019; 308:125647. [PMID: 31648088 DOI: 10.1016/j.foodchem.2019.125647] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2019] [Revised: 06/27/2019] [Accepted: 10/03/2019] [Indexed: 11/16/2022]
Abstract
An analyser was constructed on the basis of on-line connection of capillary electrophoresis over a short separation path with continuous mini-dialysis sample collection. The developed instrument was employed for simultaneous determination of the majority minerals K+, Ca2+, Na+ and Mg2+ (and possibly NH4+ ions) in commercially available unflavoured yoghurts. The cations are released from the organic structures by digestion with boiling 6 mol/L HCl. They were separated from residues of the organic matrix by a dialysis probe and were transferred to a stream of water. From the continuous stream, the dialysate was injected into the separation capillary through a flow-gating interface. Within the reliability interval, the determined total mineral content was equal to their contents stated on the yoghurt labels and the content determined by flame atomic absorption spectrometry and complexometric titration. The relative standard deviation of the electrophoretic determination is mostly about 5%.
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Affiliation(s)
- František Opekar
- Charles University, Faculty of Science, Department of Analytical Chemistry, Albertov 2030, 128 43 Prague 2, Czech Republic
| | - Jakub Hraníček
- Charles University, Faculty of Science, Department of Analytical Chemistry, Albertov 2030, 128 43 Prague 2, Czech Republic
| | - Petr Tůma
- Charles University, Third Faculty of Medicine, Department of Hygiene, Ruská 87, 100 00 Prague 10, Czech Republic.
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Rezazadeh-Bari M, Najafi-Darmian Y, Alizadeh M, Amiri S. Numerical optimization of probiotic Ayran production based on whey containing transglutaminase and Aloe vera gel. Journal of Food Science and Technology 2019; 56:3502-3512. [PMID: 31274918 DOI: 10.1007/s13197-019-03841-3] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/16/2019] [Accepted: 05/20/2019] [Indexed: 01/09/2023]
Abstract
The purpose of this study was to optimize the functional properties of probiotic Ayran. Two-level fractional factorial design with four center points was used to investigate the effect of five independent variables including, reconstructed whey protein (70-90% of milk), salt (0.5-1 g/100 g), Aloe vera gel (0-30 g/100 g), transglutaminase enzyme (0-14 unit/100 g) and storage time (1-21 days). The viability of Lactobacillus acidophilus La-5 and other physicochemical properties such as pH, acidity, viscosity, sedimentation, and color were modeled and then optimized using desirability function method. Results showed that reconstructed whey protein and Aloe vera gel significantly affected the viability of L. acidophilus La-5 and other physicochemical properties (p < 0.05). The viability of L. acidophilus La-5 and viscosity decreased by increasing of whey protein percentage from 70 to 90. Maximum L. acidophilus La-5 count was observed in samples with a minimum level of whey protein and maximum level of Aloe vera gel. Milk replacement with whey protein up to 90% caused to decrease acidity and viscosity significantly but sedimentation increased (p < 0.05). Optimum condition for production of functional Ayran determined as follow: Aloe vera gel concentration: 25.7%, reconstructed whey protein: 70%, salt: 0.58% and transglutaminase enzyme: 5 unit/100 mL.
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Affiliation(s)
- Mahmoud Rezazadeh-Bari
- 1Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
| | - Younes Najafi-Darmian
- 1Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
| | - Mohammad Alizadeh
- 1Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
| | - Saber Amiri
- 2Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
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11
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What do stirred yogurt microgels look like? Comparison of laser diffraction, 2D dynamic image analysis and 3D reconstruction. FOOD STRUCTURE 2019. [DOI: 10.1016/j.foostr.2019.100107] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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12
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Tang YR, Huang HY, Hu JB, Rattinam R, Li CH, Chen YC, Urban PL. Capillary hydrodynamic chromatography reveals temporal profiles of cell aggregates. Anal Chim Acta 2016; 910:75-83. [DOI: 10.1016/j.aca.2015.12.049] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2015] [Revised: 12/11/2015] [Accepted: 12/22/2015] [Indexed: 10/22/2022]
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13
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Morell P, Hernando I, Llorca E, Fiszman S. Yogurts with an increased protein content and physically modified starch: rheological, structural, oral digestion and sensory properties related to enhanced satiating capacity. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.01.024] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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14
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Kavimandan A. Incorporation of Spirulina platensis into Probiotic Fermented Dairy Products. ACTA ACUST UNITED AC 2014. [DOI: 10.3923/ijds.2015.1.11] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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15
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Beheshtipour H, Mortazavian AM, Mohammadi R, Sohrabvandi S, Khosravi-Darani K. Supplementation ofSpirulina platensisandChlorella vulgarisAlgae into Probiotic Fermented Milks. Compr Rev Food Sci Food Saf 2013. [DOI: 10.1111/1541-4337.12004] [Citation(s) in RCA: 87] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- H. Beheshtipour
- Students’ Research Committee; Dept. of Food Science and Technology, Natl. Nutrition and Food Technology Research Inst.; Faculty of Nutrition Sciences and Food Technology; Shahid Beheshti Univ. of Medical Sciences; P.O. Box 19395-4741; Tehran; Iran
| | - A. M. Mortazavian
- Dept. of Food Science and Technology, Natl. Nutrition and Food Technology Research Inst.; Faculty of Nutrition Sciences and Food Technology; Shahid Beheshti Univ. of Medical Sciences; P.O. Box 19395-4741; Tehran; Iran
| | - R. Mohammadi
- Dept. of Food Science and Technology, Natl. Nutrition and Food Technology Research Inst.; Faculty of Nutrition Sciences and Food Technology; Shahid Beheshti Univ. of Medical Sciences; P.O. Box 19395-4741; Tehran; Iran
| | - S. Sohrabvandi
- Dept. of Food Technology Research, Natl. Nutrition and Food Technology Research Inst; Faculty of Nutrition Sciences and Food Technology; Shahid Beheshti Univ. of Medical Sciences.; P.O. Box 19395-4741; Tehran; Iran
| | - K. Khosravi-Darani
- Dept. of Food Technology Research, Natl. Nutrition and Food Technology Research Inst; Faculty of Nutrition Sciences and Food Technology; Shahid Beheshti Univ. of Medical Sciences.; P.O. Box 19395-4741; Tehran; Iran
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16
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Modifying the microstructure of low-fat yoghurt by microfluidisation of milk at different pressures to enhance rheological and sensory properties. Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.07.056] [Citation(s) in RCA: 53] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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17
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Sohrabvandi S, Mousavi SM, Razavi SH, Mortazavian AM. Application of Advanced Instrumental Techniques for Analysis of Physical and Physicochemical Properties of Beer: A Review. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2010. [DOI: 10.1080/10942910902818145] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- S. Sohrabvandi
- a Department of Food Science, Engineering and Technology, Faculty of Agriculture Engineering and Technology , University of Tehran , Karaj, Iran
| | - S. M. Mousavi
- a Department of Food Science, Engineering and Technology, Faculty of Agriculture Engineering and Technology , University of Tehran , Karaj, Iran
| | - S. H. Razavi
- a Department of Food Science, Engineering and Technology, Faculty of Agriculture Engineering and Technology , University of Tehran , Karaj, Iran
| | - A. M. Mortazavian
- b Department of Food Science and Technology, Faculty of Nutrition Sciences, Food Science and Technology/National Nutrition and Food Technology Research Institute , Shahid Beheshti University (of Medical Sciences) , Tehran, Iran
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