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2017 | 67 | 4 |
Tytuł artykułu

Effect of rosemary transglutaminase on yoghurt fortified with whey protein isolate

Treść / Zawartość
Warianty tytułu
Języki publikacji
EN
Abstrakty
EN
Rosemary (Rosmarinus officinalis L.) transglutaminase (RTGase) was used to cross-link whey protein isolate (WPI) and its ability to induce gelation was investigated. The rheological and textural properties of WPI were improved with RTGase treatment. Set-type yoghurts fortifi ed with 1% WPI powder treated with RTGase at the level of 2.5 and 10 unit/g protein were studied. Chemical, rheological, textural and organoleptic properties of the yoghurt treated with RTGase were better than these of the control yoghurt.
Słowa kluczowe
Wydawca
-
Rocznik
Tom
67
Numer
4
Opis fizyczny
p.265-274,fig.,ref.
Twórcy
autor
  • Dairy Sciences Department, National Research Centre in Dokki, Cairo, Egypt
autor
  • Department of Biotechnology, Human Nutrition and Food Raw Material Science, University of Life Sciences in Lublin, Skromna 8, 20–704 Lublin, Poland
autor
  • Dairy Department, Faculty of Agriculture, Al-Azhar University, Cairo, Egypt
autor
  • Dairy Sciences Department, National Research Centre in Dokki, Cairo, Egypt
  • Dairy Sciences Department, National Research Centre in Dokki, Cairo, Egypt
autor
  • Dairy Sciences Department, National Research Centre in Dokki, Cairo, Egypt
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Typ dokumentu
Bibliografia
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Identyfikator YADDA
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