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Wu J, Jiang D, Wei O, Xiong J, Dai T, Chang Z, Niu Y, Jia C, Zou C, Jin M, Huang J, Gao H. Optimizing Skim Milk Yogurt Properties: Combined Impact of Trans-glutaminase and Protein-Glutaminase. J Dairy Sci 2024:S0022-0302(24)01000-2. [PMID: 39004137 DOI: 10.3168/jds.2024-24916] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2024] [Accepted: 06/20/2024] [Indexed: 07/16/2024]
Abstract
The lack of fat in yogurt can lead to alterations in taste and whey separation, reducing consumer acceptance. In this study, the feasibility of enhancing the quality of skim milk yogurt through a combination of transglutaminase (TG) and protein-glutaminase (PG) was investigated. The combination of TG and PG resulted in simultaneous cross-linking and deamidated of casein micelles, with PG deamidation taking priority over TG cross-linking, leading to higher solubility and lower turbidity of milk proteins compared with TG alone. When 0.06 U/mL TG and 0.03 U/mL PG were added, firmness and viscosity indexes significantly increased by 38.26 and 78.59%, respectively as compared with the control. Microscopic images revealed increased cross-linking with casein and filling of cavities by smaller sub-micelles in the combination of TG and PG treatment. Furthermore, the combination of TG and PG resolved issues of rough taste and whey separation, leading to improved overall liking. This study highlights the benefits of using both enzymes in dairy production and has important implication for future research.
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Affiliation(s)
- Jiajing Wu
- School of Life Sciences, East China Normal University, Shanghai 200241, PR China
| | - Deming Jiang
- School of Life Sciences, East China Normal University, Shanghai 200241, PR China
| | - Ouyang Wei
- School of Life Sciences, East China Normal University, Shanghai 200241, PR China
| | - Junjie Xiong
- School of Life Sciences, East China Normal University, Shanghai 200241, PR China
| | - Tian Dai
- School of Life Sciences, East China Normal University, Shanghai 200241, PR China
| | - Zhongyi Chang
- School of Life Sciences, East China Normal University, Shanghai 200241, PR China
| | - Yanning Niu
- School of Life Sciences, East China Normal University, Shanghai 200241, PR China
| | - Caifeng Jia
- School of Life Sciences, East China Normal University, Shanghai 200241, PR China
| | - Chunjing Zou
- School of Life Sciences, East China Normal University, Shanghai 200241, PR China
| | - Mingfei Jin
- School of Life Sciences, East China Normal University, Shanghai 200241, PR China
| | - Jing Huang
- School of Life Sciences, East China Normal University, Shanghai 200241, PR China
| | - Hongliang Gao
- School of Life Sciences, East China Normal University, Shanghai 200241, PR China.
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2
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Chen C, Tian T, Yu H, Yuan H, Wang B, Xu Z, Tian H. Aroma-sensory properties of Gouda cheeses based on young Chinese consumers' preferences. J Dairy Sci 2024; 107:4333-4343. [PMID: 38101743 DOI: 10.3168/jds.2023-23525] [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: 03/22/2023] [Accepted: 11/20/2023] [Indexed: 12/17/2023]
Abstract
The objective of this study was to examine the aroma profiles of 12 Gouda cheeses sold in China and to determine which aromas were preferred by young Chinese consumers (n = 110). The consumers selected 11 descriptors of the aromas of the Gouda cheeses in a check-all-that-apply questionnaire. These 11 descriptors were used by a panel of experts for sensory analysis to perform a quantitative descriptive analysis of the cheeses. A principal component analysis of the data from the quantitative descriptive analysis revealed that the characteristic aromas of young Gouda cheeses, medium-aged Gouda cheeses, and aged Gouda cheeses were "milky" and "whey"; "creamy" and "sour"; and "rancid" and "nutty," respectively. The results of a penalty analysis combined with the check-all-that-apply results and the preference scores showed that the 3 groups of young Chinese consumers (those who often ate cheese, occasionally ate cheese, and never ate cheese) preferred the Gouda cheeses with "milky" or "creamy" aromas and did not enjoy those with "sour" or "rancid" aromas. Occasional cheese eaters comprised the majority of the young Chinese consumers, and they were more tolerant of the Gouda cheeses with "whey" and "sulfury" aromas than those who often or never ate cheese. In addition, we identified a positive correlation between the consumers' preferences for the aromas of the Gouda cheeses and their willingness to pay for them. Overall, the results of this study should help promote the development of Gouda cheeses and associated products that meet the preferences of young Chinese consumers.
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Affiliation(s)
- Chen Chen
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Tonghui Tian
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Haiyan Yu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Haibin Yuan
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Bei Wang
- School of Food and Health, Beijing Technology and Business University, Beijing 102401, China
| | - Zhiyuan Xu
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy and Food Co. Ltd., Shanghai 201103, China
| | - Huaixiang Tian
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China.
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3
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Lazzari A, Barbosa HD, Filho ERM, Dada AP, Saraiva BR, Matumoto‐Pintro PT. Gender behavior and influence in acceptability of beers produced with Rubim and Mastruz. J SENS STUD 2021. [DOI: 10.1111/joss.12731] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Anderson Lazzari
- Programa de Pós‐Graduação em Ciência de Alimentos Universidade Estadual de Maringá Maringá Brazil
| | - Heloisa Dias Barbosa
- Programa de Pós‐Graduação em Ciência de Alimentos Universidade Estadual de Maringá Maringá Brazil
| | | | - Ana Paula Dada
- Departamento de Engenharia de Alimentos Universidade Estadual de Maringá Maringá Brazil
| | - Bianka Rocha Saraiva
- Programa de Pós‐Graduação em Ciência de Alimentos Universidade Estadual de Maringá Maringá Brazil
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4
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Mahmoodi Z, Zendeboodi F, Mortazavian AM, Farhoodi M, Mofid V, Mohammadi Moghaddam T, Mehraban Sang Atash M. Effect of adding salty‐taste enhancers on physicochemical and microstructural characteristics of reduced‐NaCl UF cheese using mixture design methodology. INT J DAIRY TECHNOL 2021. [DOI: 10.1111/1471-0307.12832] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Zohre Mahmoodi
- Student Research Committee Faculty of Nutrition Sciences and Food Technology National Nutrition and Food Technology Research Institute Shahid Beheshti University of Medical Sciences Tehran Tehran provinve 1985717443 Iran
| | - Fatemeh Zendeboodi
- Student Research Committee Faculty of Nutrition Sciences and Food Technology National Nutrition and Food Technology Research Institute Shahid Beheshti University of Medical Sciences Tehran Tehran provinve 1985717443 Iran
| | - Amir Mohammad Mortazavian
- Department of Food Technology Faculty of Nutrition Sciences and Food Technology National Nutrition and Food Technology Research Institute Shahid Beheshti University of Medical Sciences Tehran Tehran province 1985717443Iran
| | - Mehdi Farhoodi
- Department of Food Technology Faculty of Nutrition Sciences and Food Technology National Nutrition and Food Technology Research Institute Shahid Beheshti University of Medical Sciences Tehran Tehran province 1985717443Iran
| | - Vahid Mofid
- Department of Food Technology Faculty of Nutrition Sciences and Food Technology National Nutrition and Food Technology Research Institute Shahid Beheshti University of Medical Sciences Tehran Tehran province 1985717443Iran
| | - Toktam Mohammadi Moghaddam
- Department of Nutritional Sciences and Food Technology Neyshabur University of Medical Sciences Moallem Neyshabur Khorasan Razavi province 14139‐93186Iran
| | - Masoome Mehraban Sang Atash
- Food Quality and Safety Research Department Food Science and Technology Research Institute ACECR Khorasan Razavi Branch Azadi Square Mashhad Khorasan Razavi province 9177949367 Iran
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5
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Arora B, Rizvi SSH. Process optimisation and product characterisation of milk protein concentrate extrudates expanded by supercritical carbon dioxide. INT J DAIRY TECHNOL 2021. [DOI: 10.1111/1471-0307.12801] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Bindvi Arora
- Department of Food Science Cornell University Ithaca NY 14850 USA
| | - Syed S H Rizvi
- Department of Food Science Cornell University Ithaca NY 14850 USA
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6
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Kenari RE, Razavi R. Effect of sonication conditions: Time, temperature and amplitude on physicochemical, textural and sensory properties of yoghurt. INT J DAIRY TECHNOL 2021. [DOI: 10.1111/1471-0307.12761] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Reza Esmaeilzadeh Kenari
- Department of Food Science and Technology Sari Agricultural Sciences and Natural Resources University Km 9 of Sea Road Sari Mazandaran48181‐68984Iran
| | - Razie Razavi
- Department of Food Science and Technology Sari Agricultural Sciences and Natural Resources University Km 9 of Sea Road Sari Mazandaran48181‐68984Iran
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7
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Benchikh Y, Sahli S, Alleg M, Mohellebi N, Gagaoua M. Optimised statistical extraction of anthocyanins from
Arbutus unedo
L. fruits and preliminary supplementation assays in yoghurt. INT J DAIRY TECHNOL 2021. [DOI: 10.1111/1471-0307.12769] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Yassine Benchikh
- Laboratoire de Biochimie Appliquée Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia06000Algeria
- Département de Biotechnologie Institut de la Nutrition de l’Alimentation et des Technologies Agro‑Alimentaires (INATAA) Université Frères Mentouri‐Constantine 1 Route de Ain El Bey Constantine25000Algeria
| | - Sana Sahli
- Département de Biotechnologie Institut de la Nutrition de l’Alimentation et des Technologies Agro‑Alimentaires (INATAA) Université Frères Mentouri‐Constantine 1 Route de Ain El Bey Constantine25000Algeria
| | - Moussa Alleg
- Département de Biotechnologie Institut de la Nutrition de l’Alimentation et des Technologies Agro‑Alimentaires (INATAA) Université Frères Mentouri‐Constantine 1 Route de Ain El Bey Constantine25000Algeria
| | - Nassima Mohellebi
- Laboratoire de Microbiologie Appliquée Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia06000Algeria
| | - Mohammed Gagaoua
- Food Quality and Sensory Science Department Teagasc Food Research Centre AshtownDublin 15Ireland
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8
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Sohrabpour S, Rezazadeh Bari M, Alizadeh M, Amiri S. Investigation of the rheological, microbial, and physicochemical properties of developed synbiotic yogurt containing
Lactobacillus acidophilus
LA‐5, honey, and cinnamon extract. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15323] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Sepideh Sohrabpour
- Department of Food Science and Technology Saba College of Higher Education Urmia Iran
| | - Mahmoud Rezazadeh Bari
- Department of Food Science and Technology Faculty of Agriculture and Natural Resources Urmia University Urmia Iran
| | - Mohammad Alizadeh
- Department of Food Science and Technology Faculty of Agriculture and Natural Resources Urmia University Urmia Iran
| | - Saber Amiri
- Department of Food Science and Technology Faculty of Agriculture and Natural Resources Urmia University Urmia Iran
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9
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García‐Gómez B, Vázquez‐Odériz ML, Muñoz‐Ferreiro N, Romero‐Rodríguez MÁ, Vázquez M. Novel cheese with vegetal rennet and microbial transglutaminase: Effect of storage on consumer acceptability, sensory and instrumental properties. INT J DAIRY TECHNOL 2020. [DOI: 10.1111/1471-0307.12752] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Belén García‐Gómez
- Department of Analytical Chemistry Faculty of Science University of Santiago de Compostela Lugo 27002 Spain
| | - Mª Lourdes Vázquez‐Odériz
- Department of Analytical Chemistry Faculty of Science University of Santiago de Compostela Lugo 27002 Spain
| | - Nieves Muñoz‐Ferreiro
- Modestya Research Group Department of Statistics, Mathematical Analysis and Optimization University of Santiago de Compostela Lugo 27002 Spain
| | | | - Manuel Vázquez
- Department of Analytical Chemistry Faculty of Science University of Santiago de Compostela Lugo 27002 Spain
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10
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Vieira AH, Balthazar CF, Rocha RS, Silva R, Guimaraes JT, Pagani MM, Pimentel TC, Esmerino EA, Silva MC, Tonon RV, Cabral LM, Freitas MQ, Cruz AG. The free listing task for describing the sensory profiling of dairy foods: A case study with microfiltered goat whey orange juice beverage. J SENS STUD 2020. [DOI: 10.1111/joss.12594] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Affiliation(s)
- Alexandre H. Vieira
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária Niterói Brazil
| | - Celso F. Balthazar
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária Niterói Brazil
| | - Ramon S. Rocha
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária Niterói Brazil
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos Rio de Janeiro Brazil
| | - Ramon Silva
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária Niterói Brazil
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos Rio de Janeiro Brazil
| | - Jonas T. Guimaraes
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária Niterói Brazil
| | - Mônica M. Pagani
- Universidade Federal Rural do Rio de Janeiro (UFRRJ), Instituto de Tecnologia (IT) Brazil
| | | | - Erick A. Esmerino
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária Niterói Brazil
| | - Márcia C. Silva
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos Rio de Janeiro Brazil
| | - Renata V. Tonon
- Embrapa Agroindústria de Alimentos (CTAA) 23020‐470, Guaratiba Rio de Janeiro Brazil
| | - Lourdes M. Cabral
- Embrapa Agroindústria de Alimentos (CTAA) 23020‐470, Guaratiba Rio de Janeiro Brazil
| | - Mônica Q. Freitas
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária Niterói Brazil
| | - Adriano G. Cruz
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos Rio de Janeiro Brazil
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11
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Afzaal M, Saeed F, Ateeq H, Ahmed A, Ahmad A, Tufail T, Ismail Z, Anjum FM. Encapsulation of Bifidobacterium bifidum by internal gelation method to access the viability in cheddar cheese and under simulated gastrointestinal conditions. Food Sci Nutr 2020; 8:2739-2747. [PMID: 32566191 PMCID: PMC7300049 DOI: 10.1002/fsn3.1562] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2019] [Revised: 12/16/2019] [Accepted: 12/18/2019] [Indexed: 01/29/2023] Open
Abstract
The current study was conducted to elucidate the impact of encapsulation on the stability and viability of probiotic bacteria (Bifidobacterium bifidum) in cheddar cheese and in vitro gastrointestinal conditions. Purposely, probiotics were encapsulated in two hydrogel materials (kepa carrageenan and sodium alginate) by using an internal gelation method. Cheddar cheese was supplemented with unencapsulated/free and encapsulated probiotics. The product was subjected to physicochemical (pH, titrable acidity, moisture, and protein) and microbiological analysis for a period of 35 days of storage. Furthermore, the probiotics (free and encapsulated) were subjected to simulated gastrointestinal conditions. The initial probiotic count in cheese containing encapsulated probiotic was 9.13 log CFU/g and 9.15 log CFU/g which decreased to 8.10 log CFU/g and 7.67 log CFU/g while cheese containing unencapsulated probiotic initially 9.18 log CFU/g decreased to 6.58 log CFU/g over a period of 35 days of storage. The incorporation of unencapsulated and encapsulated probiotic affected the physicochemical, microbiological, and sensory attributes of the cheese. The encapsulated probiotic bacteria exhibited better survival as compared to unencapsulated probiotic. A 2.60 CFU/g log reduction in unencapsulated cells while just 1.03 CFU/g and 1.48 CFU/g log reduction in case of sodium alginate and K-carrageenan, respectively, was recorded. In short, encapsulation showed protection and stability to probiotic in hostile conditions.
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Affiliation(s)
- Muhammad Afzaal
- Institute of Home & Food SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Farhan Saeed
- Institute of Home & Food SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Huda Ateeq
- Institute of Home & Food SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Aftab Ahmed
- Institute of Home & Food SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Awais Ahmad
- Institute of Home & Food SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Tabussam Tufail
- Institute of Home & Food SciencesGovernment College University FaisalabadFaisalabadPakistan
- University Institute of Diet & Nutrition SciencesFaculty of Allied Health Sciences, The University of LahoreLahorePakistan
| | - Zoria Ismail
- Institute of Home & Food SciencesGovernment College University FaisalabadFaisalabadPakistan
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12
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Al M, Ersöz F, Özaktaş T, Türkanoğlu‐Özçelik A, Küçükçetin A. Comparison of the effects of adding microbial transglutaminase to milk and ice cream mixture on the properties of ice cream. INT J DAIRY TECHNOL 2020. [DOI: 10.1111/1471-0307.12707] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Merve Al
- Department of Food Engineering Faculty of Engineering Akdeniz University Antalya Turkey
| | - Fatma Ersöz
- Department of Food Engineering Faculty of Engineering Akdeniz University Antalya Turkey
| | - Tuğba Özaktaş
- Department of Molecular Biology and Genetics Faculty of Science Van Yüzüncü Yıl University Van Turkey
| | | | - Ahmet Küçükçetin
- Department of Food Engineering Faculty of Engineering Akdeniz University Antalya Turkey
- Food Safety and Agricultural Research Center Akdeniz University Antalya Turkey
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13
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Dahal S, Ojha P, Karki TB. Functional quality evaluation and shelf life study of synbiotic yacon juice. Food Sci Nutr 2020; 8:1546-1553. [PMID: 32180963 PMCID: PMC7063357 DOI: 10.1002/fsn3.1440] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2018] [Revised: 11/24/2019] [Accepted: 12/27/2019] [Indexed: 12/04/2022] Open
Abstract
The research aimed to utilize the prebiotic potential of yacon fruit by preparation of synbiotic yacon juice containing probiotic microorganism Lactobacillus acidophilus (La5) and studying the changes in physicochemical properties during storage. The fresh juice extracted was added with probiotic microorganism and was subjected for storage at refrigerated (4°C) and room condition (25°C) along with control (nonfermented) juice. The viability of probiotic strains in the juice was found to be at the satisfactory level (106 CFU/ml) for 27 and 15 days, respectively, in refrigerated and room condition. Total soluble solid, pH, acidity, bioactive compounds (ascorbic acid, carotenoid content, and total phenol), and antioxidant capacity of the products were evaluated. Total soluble solid of the prepared synbiotic juice stored at refrigerated and nonrefrigerated conditions decreased from 7.8 ± 0.05 to 5.5 ± 0.26 and 5.3 ± 0.10 while the acidity increased from 0.067 ± 0.05 to 0.80 ± 0.06 and 1.02 ± 0.04 after 27 and 15 days of storage, respectively. Similarly, yeast and mold count, total plate count, and the coliform count were determined during the storage period. The low amount of yeast and mold count and absence of coliform in the synbiotic juice even after 27 and 15 days of storage indicated that the synbiotic juice can be continued to be consumed as a normal juice even after the viability decreased below the satisfactory level. Ascorbic acid, phenolic content, and antioxidant activity were higher in fermented juice when compared to control juice stored at the refrigerated conditions for the same period (p < .05). High therapeutic properties and numerous health benefits of yacon, when combined with the health benefits of probiotic bacteria, could lead to the development of commercial beverages with high health and nutritional values.
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Affiliation(s)
- Sagar Dahal
- Department of Food TechnologyNational College of Food Science and TechnologyKathmanduNepal
| | - Pravin Ojha
- Food Research DivisionNepal Agricultural Research CouncilLalitpurNepal
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14
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Utpott M, Ramos de Araujo R, Galarza Vargas C, Nunes Paiva AR, Tischer B, de Oliveira Rios A, Hickmann Flôres S. Characterization and application of red pitaya (
Hylocereus polyrhizus)
peel powder as a fat replacer in ice cream. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14420] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Affiliation(s)
- Michele Utpott
- Bioactive Compounds Laboratory, Food Science and Technology Institute Federal University of Rio Grande do Sul Porto Alegre Brazil
| | - Rubilene Ramos de Araujo
- Bioactive Compounds Laboratory, Food Science and Technology Institute Federal University of Rio Grande do Sul Porto Alegre Brazil
| | - Carolina Galarza Vargas
- Bioactive Compounds Laboratory, Food Science and Technology Institute Federal University of Rio Grande do Sul Porto Alegre Brazil
| | - Ana Raisa Nunes Paiva
- Food Science and Technology Institute Federal University of Rio Grande do Sul Porto Alegre Brazil
| | - Bruna Tischer
- Food Science and Technology Institute Federal University of Rio Grande do Sul Porto Alegre Brazil
| | - Alessandro de Oliveira Rios
- Bioactive Compounds Laboratory, Food Science and Technology Institute Federal University of Rio Grande do Sul Porto Alegre Brazil
| | - Simone Hickmann Flôres
- Bioactive Compounds Laboratory, Food Science and Technology Institute Federal University of Rio Grande do Sul Porto Alegre Brazil
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15
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Saraiva BR, Silva LHM, Anjo FA, Vital ACP, Da Silva JB, Bruschi ML, Matumoto Pintro PT. Technological and sensorial properties of liquid nitrogen ice cream enriched with protein from brewing waste (trub). Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14484] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Bianka Rocha Saraiva
- Programa de Pós‐Graduação em Ciência de Alimentos Universidade Estadual de Maringá CEP: 87020‐900 Maringá Brasil
| | | | - Fernando Antônio Anjo
- Programa de Pós‐Graduação em Ciência de Alimentos Universidade Estadual de Maringá CEP: 87020‐900 Maringá Brasil
| | - Ana Carolina Pelaes Vital
- Programa de Pós‐Graduação em Zootecnia Universidade Estadual de Maringá CEP: 87020‐900 Maringá Brasil
| | - Jéssica Bassi Da Silva
- Programa de Pós‐Graduação em Ciências Farmacêuticas Departamento de Farmácia Universidade Estadual de Maringá CEP: 87020‐900 Maringá Brasil
| | - Marcos Luciano Bruschi
- Programa de Pós‐Graduação em Ciências Farmacêuticas Departamento de Farmácia Universidade Estadual de Maringá CEP: 87020‐900 Maringá Brasil
| | - Paula Toshimi Matumoto Pintro
- Programa de Pós‐Graduação em Ciência de Alimentos Universidade Estadual de Maringá CEP: 87020‐900 Maringá Brasil
- Programa de Pós‐Graduação em Zootecnia Universidade Estadual de Maringá CEP: 87020‐900 Maringá Brasil
- Departamento de Agronomia Universidade Estadual de Maringá CEP: 87020‐900 Maringá Brasil
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16
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17
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García‐Gómez B, Romero‐Rodríguez Á, Vázquez‐Odériz L, Muñoz‐Ferreiro N, Vázquez M. Effect of storage time on sensory and instrumental properties of skim‐milk yoghurt obtained with microbial transglutaminase. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12648] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Belén García‐Gómez
- Department of Analytical Chemistry Faculty of Veterinary Science University of Santiago de Compostela 27002Lugo Spain
| | - Ángeles Romero‐Rodríguez
- Department of Analytical Chemistry Faculty of Veterinary Science University of Santiago de Compostela 27002Lugo Spain
| | - Lourdes Vázquez‐Odériz
- Department of Analytical Chemistry Faculty of Veterinary Science University of Santiago de Compostela 27002Lugo Spain
| | - Nieves Muñoz‐Ferreiro
- Department of Statistics, Mathematical Analysis and Optimization University of Santiago de Compostela 27002Lugo Spain
| | - Manuel Vázquez
- Department of Analytical Chemistry Faculty of Veterinary Science University of Santiago de Compostela 27002Lugo Spain
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