Mоlimо vаs kоristitе оvај idеntifikаtоr zа citirаnjе ili оvај link dо оvе stаvkе:
https://open.uns.ac.rs/handle/123456789/1241
Nаziv: | Kinetics of lactose fermentation in milk with kombucha starter | Аutоri: | Kanurić (Duraković), Katarina Milanović, Spasenija Ikonić (Prodanić), Bojana Lončar, Eva Iličić (Panić), Mirela Vukić, Vladimir Vukić (Hrnjez), Dajana |
Dаtum izdаvаnjа: | окт-2018 | Izdаvаč: | Elsevier | Čаsоpis: | Journal of Food and Drug Analysis | Sažetak: | © 2018 The aim of this research was to investigate the effect of new, non-conventional starter culture on the kinetics of the lactose transformation during milk fermentation by kombucha, at pH 5.8; 5.4; 5.1; 4.8; and 4.6, at two different temperatures 37 °C and 42 °C. Milk fermentation at 42 °C lasted significantly shorter (about 5 h, 30 min) compared to the fermentation at 37 °C. Changes of lactose concentration at the both temperatures are consisting of two retaining stages and very steep decline in–between. The analysis of the rate curves showed that the reaction rate passes through the maximum after 9 h, 30 min at 37 °C and after 4 h at 42 °C. The sigmoidal saturation curve indicates a complex kinetics of lactose fermentation by kombucha starter. | URI: | https://open.uns.ac.rs/handle/123456789/1241 | ISSN: | 10219498 | DOI: | 10.1016/j.jfda.2018.02.002 |
Nаlаzi sе u kоlеkciјаmа: | TF Publikacije/Publications |
Prikаzаti cеlоkupаn zаpis stаvki
SCOPUSTM
Nаvоđеnjа
25
prоvеrеnо 10.05.2024.
Prеglеd/i stаnicа
27
Prоtеklа nеdеljа
6
6
Prоtеkli mеsеc
0
0
prоvеrеnо 10.05.2024.
Google ScholarTM
Prоvеritе
Аlt mеtrikа
Stаvkе nа DSpace-u su zаštićеnе аutоrskim prаvimа, sа svim prаvimа zаdržаnim, оsim аkо nije drugačije naznačeno.