Characterisation of sugar content in yoghurt by means of microwave spectroscopy

Food Research International

Volumn 41, Issue 1, 2008, Pages 104-109

  Bohigas, Xavier ^a   Amigó, Roger ^b   Tejada, Javier ^b  

^a UNIVERSITAT POLITÈCNICA DE CATALUNYA   (Spain)

^b UNIVERSITY OF BARCELONA   (Spain)

Author keywords

Dielectric properties; Ionic loss; Microwave spectroscopy; Permittivity; Sugar; Yoghurt

Indexed keywords

DEBYE TEMPERATURE; DIELECTRIC PROPERTIES; MATHEMATICAL MODELS; MICROWAVE FREQUENCIES; MICROWAVE SPECTROSCOPY; SUGAR (SUCROSE);

DEBYE RELATIONS; IONIC LOSS; SUGAR CONTENT; YOGHURT;

DAIRY PRODUCTS;

EID: 38049165614     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2007.10.005     Document Type: Article

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