Functional properties of bovine bone gelatin and impact on physicochemical, microbiological and organoleptic quality of set yogurt

Biotechnology

Volumn 17, Issue 1, 2018, Pages 1-11

  Arioui, Fatiha ^a   Saada, Djamel Ait ^a   Cheriguene, Abderrahim ^a  

^a UNIVERSITY OF MOSTAGANEM   (Algeria)

Author keywords

Conservation; Extraction; Fermentation; Functional properties; Gelatin; Post acidification; Yogurt quality

Indexed keywords

BONE; CONSERVATION; DAIRY PRODUCTS; EMULSIFICATION; FERMENTATION; IONIC STRENGTH; MAMMALS; SODIUM CHLORIDE; SOLUBILITY; VISCOSITY;

EMULSIFYING ACTIVITY INDICES; FOAMING STABILITIES; FUNCTIONAL PROPERTIES; GELATIN; NACL CONCENTRATION; ORGANOLEPTIC QUALITY; PHYSIO-CHEMICAL PROPERTIES; SENSORY PROPERTIES;

EXTRACTION;

EID: 85045449968     PISSN: 1682296X     EISSN: 16822978     Source Type: Journal    
DOI: 10.3923/biotech.2018.1.11     Document Type: Article

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