A comparison of selected quality characteristics of yoghurts prepared from thermosonicated and conventionally heated milks

Food Chemistry

Volumn 119, Issue 3, 2010, Pages 1108-1113

  Riener, Joerg ^a   Noci, Francesco ^a   Cronin, Denis A ^a   Morgan, Desmond J ^a   Lyng, James G ^a  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Sensory; Syneresis; Thermosonication; Viscosity; Vitamins; Water holding capacity; Yoghurt

Indexed keywords

RETINOL; RIBOFLAVIN; THIAMINE; TOCOPHEROL; YOGHURT;

ARTICLE; CONTROLLED STUDY; FLOW KINETICS; FOOD PROCESSING; FOOD QUALITY; GEL; HEATING; INTERMETHOD COMPARISON; MILK; PHYSICAL CHEMISTRY; THERMOSONICATION; ULTRASOUND;

EID: 70449088929     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.08.025     Document Type: Article

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