Modified Kithul (<i>Caryota urens</i>) Flour as a Plant Origin Stabilizing Agent in Drinking Yoghurt
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منابع مشابه
Mesquite Gum as a Novel Reducing and Stabilizing Agent for Modified Tollens Synthesis of Highly Concentrated Ag Nanoparticles
The synthesis that is described in this study is for the preparation of silver nanoparticles of sizes ranging from 10 nm to 30 nm with a defined shape (globular), confirmed by UV-vis, SEM, STEM and DLS analysis. This simple and favorable one-step modified Tollens reaction does not require any special equipment or other stabilizing or reducing agent except for a solution of purified mesquite gum...
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Štern P., pokorný J., Šedivá A., Panovská Z. (2008): Rheological and sensory characteristics of yoghurt-modified mayonnaise. Czech J. Food Sci., 26: 190–198. Rheological and textural characteristics were studied in a set of 11 samples of yoghurt-modified mayonnaise at 15, 20, and 25°C. The rheometer Rheostress 300 was used to determine the static yield value, apparent viscosity, thixotropy, and...
متن کاملIdentification of lactic acid bacteria isolated from traditional drinking yoghurt in tribes of Fars province
Morphological, cultural, physiological and biochemical characteristics were employed to identify lactic acid bacteria (LAB), isolated from drinking yoghurt in different areas in Fars province, Iran. From 18 drinking yoghurt samples a total of 673 LAB positives were determined, in which 117 (17.38%) and 556 (82.62%) were identified as lactic acid cocci and lactic acid bacilli, respectively. Addi...
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ژورنال
عنوان ژورنال: Journal of Food and Agriculture
سال: 2016
ISSN: 2613-8530,1800-4288
DOI: 10.4038/jfa.v9i1-2.5202