Please use this identifier to cite or link to this item: http://hdl.handle.net/10773/37436
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dc.contributor.authorAlirezalu, K.pt_PT
dc.contributor.authorInácio, Rita S.pt_PT
dc.contributor.authorHesari, J.pt_PT
dc.contributor.authorRemize, F.pt_PT
dc.contributor.authorNemati, Z.pt_PT
dc.contributor.authorSaraiva, Jorge A.pt_PT
dc.contributor.authorBarba, Francisco J.pt_PT
dc.contributor.authorSant'Ana, Anderson S.pt_PT
dc.contributor.authorLorenzo, Jose M.pt_PT
dc.date.accessioned2023-04-28T08:27:32Z-
dc.date.available2023-04-28T08:27:32Z-
dc.date.issued2019-11-
dc.identifier.issn0023-6438pt_PT
dc.identifier.urihttp://hdl.handle.net/10773/37436-
dc.description.abstractTuluq and Torba yoghurts are traditional concentrates from Iran. Physicochemical, nutritional, and sensory properties of these yoghurts were studied along 60 days of storage. Results showed that, both pH and percentage of free whey decreased significantly (P < 0.05), while titratable acidity, total solid, salt, protein and fat content increased (P < 0.05) during storage. The yoghurt lipolysis decreased during the first 30 days and then increased during the storage. The indexes pH 4.6-soluble nitrogen/total nitrogen and non-protein nitrogen/total nitrogen in yoghurt samples decreased during first 30 days, possibly due to removing of low molecular weight nitrogenous compounds of Tuluq and Torba bags at late storage and then increased. Considerable αs1-and β-casein degradation occurred in Tuluq yoghurt. This might be due to endogenous surface bacteria and yeasts activities on Tuluq bag. It was concluded that Tuluq yoghurt had long shelf-life and high quality, being a valuable dairy product.pt_PT
dc.language.isoengpt_PT
dc.publisherElsevierpt_PT
dc.relation302763/2014-7pt_PT
dc.relation305804/2017-0pt_PT
dc.relationinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FQUI%2F00062%2F2019/PTpt_PT
dc.relationinfo:eu-repo/grantAgreement/FCT/FARH/SFRH%2FBD%2F96576%2F2013/PTpt_PT
dc.relationIN607A2019/01pt_PT
dc.rightsopenAccesspt_PT
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/pt_PT
dc.subjectSensory propertiespt_PT
dc.subjectLipolysispt_PT
dc.subjectProteolysispt_PT
dc.subjectElectrophoresispt_PT
dc.subjectβ-Caseinpt_PT
dc.titleNutritional, chemical, syneresis, sensory properties, and shelf life of Iranian traditional yoghurts during storagept_PT
dc.typearticlept_PT
dc.description.versionpublishedpt_PT
dc.peerreviewedyespt_PT
degois.publication.titleLWTpt_PT
degois.publication.volume114pt_PT
dc.identifier.doi10.1016/j.lwt.2019.108417pt_PT
dc.identifier.articlenumber108417pt_PT
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