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作者:Chr. Ian E. Ciron , Vivian L. Gee ...
来源:[J].Food Chemistry(IF 3.334), 2012, Vol.130 (3), pp.510-519Elsevier
摘要:Abstract(#br)The effects of microfluidisation of milk at different pressures, prior to heat treatment, on structural and sensory properties of low-fat stirred yoghurt, were investigated. Low-fat yoghurts prepared from microfluidised milk were compared with low-fat (1.5%) and...
作者:Chr. Ian E. Ciron , Vivian L. Gee ...
来源:[J].Food Hydrocolloids(IF 3.494), 2011, Vol.25 (6), pp.1470-1476Elsevier
摘要:Abstract(#br)The effects of microfluidization at 150 MPa (MFz) and conventional homogenization at 20/5 MPa (CH) of heat-treated milk on the rheology and sensory properties of non- (0.1%) and low- (1.5%) fat stirred yoghurts were compared. Homogenization conditions clearly affecte...

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