1) La descarga del recurso depende de la página de origen
2) Para poder descargar el recurso, es necesario ser usuario registrado en Universia


Opción 1: Descargar recurso

Detalles del recurso

Descripción

Fortified milk systems were prepared by blending pasteurized standardized milk with skim milk powder, peanut flour or peanut protein isolate to 15, 18, 20, and 23% total solids followed by processing at 60°C and 80°C for 30min and storage at 4°C for 24h. Curds were prepared by the lactic fermentation of the processed milk systems. The rheological properties showed that all the systems exhibited pseudoplastic flow. The flow became less Newtonian with increasing total solids, heat treatment, and storage. Curd obtained from the fortified milk processed at 80°C showed increased yield stress and curd strength with the increasing concentration. Degree of heat treatment, total solids content and storage were shown to have a pronounced effect on the apparent viscosity, consistency index, and yield stress of the fortified milk systems.

Pertenece a

Faculty of Technology ePrints Service  

Autor(es)

Sundara, Ramana V. -  Ramanathan, G. - 

Id.: 69632771

Idioma: inglés  - 

Versión: 1.0

Estado: Final

Tipo:  text/html - 

Palabras claveD633 Food and Beverage Technology - 

Tipo de recurso: Article  -  PeerReviewed  - 

Tipo de Interactividad: Expositivo

Nivel de Interactividad: muy bajo

Audiencia: Estudiante  -  Profesor  -  Autor  - 

Estructura: Atomic

Coste: no

Copyright: sí

Formatos:  text/html - 

Requerimientos técnicos:  Browser: Any - 

Relación: [References] http://eprints.lincoln.ac.uk/26397/
[References] http://dx.doi.org/10.1111/j.1365-2621.1992.tb02032.x
[References] 10.1111/j.1365-2621.1992.tb02032.x

Fecha de contribución: 11-feb-2017

Contacto:

Localización:
* Sundara, Ramana V. and Ramanathan, G. (1992) Effect of processing and storage on rheological properties of fortified milk and curd systems. International Journal of Food Science & Technology, 27 (3). pp. 305-312. ISSN 0950-5423

Otros recursos del mismo autor(es)

  1. Development of a method to measure rheological properties of carrot cell and cell-wall materials A method for measuring the rheological properties of carrot cells and cell‐wall material during typi...
  2. Studying model suspensions using high resolution synchrotron X-ray microtomography The addition of minor quantities of secondary liquids to suspensions may lead to a transition from a...
  3. Movement of a secondary immiscible liquid in a suspension using a non-invasive technique In this paper, the movement of a secondary immiscible liquid when added to a suspension of hydrophil...
  4. Studies on larvicidal potential of Excoecaria agallocha L. bark extract Available online through www.jpronline.info *Corresponding author. Dr.T.Ramanathan, Asst.Professor,
  5. Low Cost Material Enhanced the in vitro Regeneration and Micro Propagation of Medicinal Sand Dune Plant Species Ipomoea Pes-caprae (L.) R. Br. Ipomoea pes-caprae is a sand dune plant commonly used as folklore medicine for fisherman c...

Otros recursos de la mismacolección

  1. The disposition effect in the absence of taxes I measure household investment decisions undertaken in a setting that is free from investment taxes....
  2. Insider trading: an insiders guide to intelligent investing “Arguably the best book written in Singapore for the Singaporean investor or financial professional”...
  3. The impact of robot tutor nonverbal social behavior on child learning Several studies have indicated that interacting with social robots in educational contexts may lead ...
  4. The effect of COMT Val158Met and DRD2 C957T polymorphisms on executive function and the impact of early life stress Abstract Introduction: Previous research has indicated that variation in genes encoding catechol-O- ...
  5. Latent Bayesian melding for integrating individual and population models In many statistical problems, a more coarse-grained model may be suitable for population-level behav...

Aviso de cookies: Usamos cookies propias y de terceros para mejorar nuestros servicios, para análisis estadístico y para mostrarle publicidad. Si continua navegando consideramos que acepta su uso en los términos establecidos en la Política de cookies.