Cargando…

Impact of Ultra-High-Pressure Homogenization of Buttermilk for the Production of Yogurt

Despite its nutritional properties, buttermilk (BM) is still poorly valorized due to its high phospholipid (PL) concentration, impairing its techno-functional performance in dairy products. Therefore, the objective of this study was to investigate the impact of ultra-high-pressure homogenization (UH...

Descripción completa

Detalles Bibliográficos
Autores principales:	Krebs, Louise, Bérubé, Amélie, Iung, Jean, Marciniak, Alice, Turgeon, Sylvie L., Brisson, Guillaume
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8392456/ https://www.ncbi.nlm.nih.gov/pubmed/34441534 http://dx.doi.org/10.3390/foods10081757

Ejemplares similares

Impact of Ultra-High Pressure Homogenization on the Structural Properties of Egg Yolk Granule
por: Gaillard, Romuald, et al.
Publicado: (2022)

Behavior of Heat-Denatured Whey:Buttermilk Protein Aggregates during the Yogurt-Making Process and Their Influence on Set-Type Yogurt Properties
por: Saffon, Maxime, et al.
Publicado: (2013)

Addition of buttermilk powder improved the rheological and storage properties of low‐fat yogurt
por: Zhao, Lili, et al.
Publicado: (2020)

Buttermilk as Encapsulating Agent: Effect of Ultra-High-Pressure Homogenization on Chia Oil-in-Water Liquid Emulsion Formulations for Spray Drying
por: Aghababaei, Fatemeh, et al.
Publicado: (2021)

Buttermilk
Publicado: (1898)

Buttermilk
Publicado: (1905)

Buttermilk ice cream—New method for buttermilk utilization
por: Szkolnicka, Katarzyna, et al.
Publicado: (2020)

The Value of Buttermilk in Disease
Publicado: (1908)

Buttermilk for Urticaria in Children
Publicado: (1909)

Buttermilk in Infant Feeding
por: Graanboom, I.
Publicado: (1908)

Home-Made Buttermilk
Publicado: (1907)

Buttermilk as an Infant Food
Publicado: (1907)

Buttermilk in Sick Stomach
por: Pere, R. J.
Publicado: (1885)

Medicinal Qualities of Buttermilk
Publicado: (1881)

Home-Made Buttermilk
Publicado: (1907)

Buttermilk in Typhoid Fever
Publicado: (1910)

Modified Buttermilk in Infant Feeding
por: Judson, C. F., et al.
Publicado: (1907)

Valorisation of Whey and Buttermilk for Production of Functional Beverages – An Overview of Current Possibilities
por: Barukčić, Irena, et al.
Publicado: (2019)

Production of Functional Buttermilk and Soymilk Using Pediococcus acidilactici BD16 (alaD(+))
por: Sharma, Anshula, et al.
Publicado: (2021)

Applications of High and Ultra High Pressure Homogenization for Food Safety
por: Patrignani, Francesca, et al.
Publicado: (2016)

Effect of Buttermilk on the Physicochemical, Rheological, and Sensory Qualities of Pan and Pita Bread
por: Al-Jahani, Amani H.
Publicado: (2017)

The Characteristics of Quark Cheese Made from Buttermilk during Refrigerated Storage
por: Szkolnicka, Katarzyna, et al.
Publicado: (2021)

Effect of buttermilk and skimmed milk powder on the properties of low-fat yoghurt
por: Garczewska-Murzyn, Anna, et al.
Publicado: (2021)

(Ultra) High Pressure Homogenization for Continuous High Pressure Sterilization of Pumpable Foods – A Review
por: Georget, Erika, et al.
Publicado: (2014)

Modulation of miRNA expression in aged rat hippocampus by buttermilk and krill oil
por: Crespo, M. Carmen, et al.
Publicado: (2018)

(Ultra) High Pressure Homogenization Potential on the Shelf-Life and Functionality of Kiwifruit Juice
por: Patrignani, Francesca, et al.
Publicado: (2019)

Effect of ultra‐high pressure homogenization on microorganism and quality of composite pear juice
por: Liu, Yan, et al.
Publicado: (2022)

Analysis of the Ability to Produce Pleasant Aromas on Sour Whey and Buttermilk By-Products by Mold Galactomyces geotrichum: Identification of Key Odorants
por: Szudera-Kończal, Kamila, et al.
Publicado: (2021)

Quality Characteristics and Shelf-Life of Ultra-High Pressure Homogenized (UHPH) Almond Beverage
por: Ferragut, Victoria, et al.
Publicado: (2015)

Evaluation of the nutrient content of yogurts: a comprehensive survey of yogurt products in the major UK supermarkets
por: Moore, J Bernadette, et al.
Publicado: (2018)

Effects of Fructose and Oligofructose Addition on Milk Fermentation Using Novel Lactobacillus Cultures to Obtain High-Quality Yogurt-like Products
por: Zielińska, Dorota, et al.
Publicado: (2021)

Gastric Emptying and Dynamic In Vitro Digestion of Drinkable Yogurts: Effect of Viscosity and Composition
por: Ménard, Olivia, et al.
Publicado: (2018)

Development of quantitation method for glycated aminophospholipids at the molecular species level in powdered milk and powdered buttermilk
por: Kodate, Ai, et al.
Publicado: (2018)

Effect of Ultra-High-Pressure Homogenization Processing on the Microbiological, Physicochemical, and Sensory Characteristics of Fish Broth
por: Moisés, Sonia Genuina, et al.
Publicado: (2022)

The Effect of the Ultra-High-Pressure Homogenization of Protein Encapsulants on the Survivability of Probiotic Cultures after Spray Drying
por: Mis-Solval, Kevin E., et al.
Publicado: (2019)

Occurrence of Peptide-Peptide Interactions during the Purification of Self-Assembling Peptide f1-8 from a β-Lactoglobulin Tryptic Hydrolysate
por: Pimont-Farge, Mathilde, et al.
Publicado: (2021)

Yogurt Products Fortified with Microwave-Extracted Peach Polyphenols
por: Theocharidou, Athina, et al.
Publicado: (2023)

The concentration of brain homogenates with the Amicon Ultra Centrifugal filters
por: Yang, Joshua, et al.
Publicado: (2021)

Recognition of children’s emotional facial expressions among mothers reporting a history of childhood maltreatment
por: Turgeon, Jessica, et al.
Publicado: (2020)

Intact and total insulin-like growth factor-binding protein-3 (IGFBP-3) levels in relation to breast cancer risk factors: a cross-sectional study
por: Diorio, Caroline, et al.
Publicado: (2008)

Cannot write session to /tmp/vufind_sessions/sess_p0gsnqrmi988mi7jil1l62um7c