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المؤلفTerzioğlu, Murat Emre
المؤلفBakırcı, İhsan
المؤلفOz, Emel
المؤلفBrennan, Charles S.
المؤلفHuppertz, Thom
المؤلفAmarowicz, Ryszard
المؤلفKhan, Mohammad Rizwan
المؤلفElobeid, Tahra
المؤلفAadil, Rana Muhammad
المؤلفOz, Fatih
تاريخ الإتاحة2023-11-14T06:49:37Z
تاريخ النشر2023-11-01
اسم المنشورInternational Dairy Journal
المعرّفhttp://dx.doi.org/10.1016/j.idairyj.2023.105749
الاقتباسTerzioğlu, M. E., Bakırcı, İ., Oz, E., Brennan, C. S., Huppertz, T., Amarowicz, R., ... & Oz, F. (2023). Comparison of camel, buffalo, cow, goat, and sheep yoghurts in terms of various physicochemical, biochemical, textural and rheological properties. International Dairy Journal, 146, 105749.‏
الرقم المعياري الدولي للكتاب09586946
معرّف المصادر الموحدhttps://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85165541666&origin=inward
معرّف المصادر الموحدhttp://hdl.handle.net/10576/49233
الملخصComparative physicochemical, biochemical, textural, and rheological properties of yoghurts produced using buffalo, camel, cow, goat, and sheep milk were analysed. The physicochemical, textural, and rheological properties were determined over a 14-day storage period. Different animal milk types had a significant effect on all physicochemical analyses, fatty acid composition, conjugated linoleic acid content, cholesterol content, all amino acids except asparagine, ACE inhibitory activity, citric acid, and orotic acid, as well as other textural and rheological properties, except flow index n parameter. The storage period had a very significant effect on titratable acidity, pH value, firmness, consistency, cohesiveness, and yield stress τ0 parameters. Compared with other yoghurts studied, camel yoghurt was richer in terms of myristic acid from saturated fatty acids, ∑PUFA, arginine, lysine, phenylalanine, tryptophan, valine from essential amino acids, glutamic acid, and proline from non-essential amino acids, ACE inhibitory activity value, and hippuric and orotic acids.
اللغةen
الناشرElsevier
الموضوعcamel
buffalo
العنوانComparison of camel, buffalo, cow, goat, and sheep yoghurts in terms of various physicochemical, biochemical, textural and rheological properties
النوعArticle
رقم المجلد146


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