文献
J-GLOBAL ID:202202239788612058
整理番号:22A0434593
ヨーグルト発酵におけるビール粕の利用可能性,及び冷蔵貯蔵時のレオロジー挙動,コンシステンシー,微細構造特性及び酸性度プロファイルにおけるその影響の評価【JST・京大機械翻訳】
Potential of brewers’ spent grain in yogurt fermentation and evaluation of its impact in rheological behaviour, consistency, microstructural properties and acidity profile during the refrigerated storage
著者 (8件):
Naibaho Joncer
(Department of Functional Food Products Development, Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, 51-630, Wroclaw, Poland)
,
Butula Nika
(Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, University of Zagreb, Zagreb, 10000, Croatia)
,
Jonuzi Emir
(Department of Chemistry, Faculty of Natural Sciences and Mathematics, University of Tetova, 1200, Tetovo, North, Macedonia)
,
Korzeniowska Malgorzata
(Department of Functional Food Products Development, Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, 51-630, Wroclaw, Poland)
,
Laaksonen Oskar
(Food Chemistry and Food Development, Department of Life Technologies, University of Turku, 20014, Turku, Finland)
,
Foste Maike
(Fraunhofer Institute for Process Engineering and Packaging IVV, 85354, Freising, Germany)
,
Kuett Mary-Liis
(Center of Food and Fermentation Technologies, TFTAK, 12618, Tallinn, Estonia)
,
Yang Baoru
(Food Chemistry and Food Development, Department of Life Technologies, University of Turku, 20014, Turku, Finland)
資料名:
Food Hydrocolloids
(Food Hydrocolloids)
巻:
125
ページ:
Null
発行年:
2022年
JST資料番号:
E0877B
ISSN:
0268-005X
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)