Please use this identifier to cite or link to this item: https://open.uns.ac.rs/handle/123456789/8036
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dc.contributor.authorIličić (Panić), Mirelaen_US
dc.contributor.authorMilanović, Spasenijaen_US
dc.contributor.authorKanurić (Duraković), Katarinaen_US
dc.contributor.authorVukić, Vladimiren_US
dc.contributor.authorVukić (Hrnjez), Dajanaen_US
dc.date.accessioned2019-09-30T09:06:10Z-
dc.date.available2019-09-30T09:06:10Z-
dc.date.issued2013-12-01-
dc.identifier.issn14507188en_US
dc.identifier.urihttps://open.uns.ac.rs/handle/123456789/8036-
dc.description.abstractThis study is concerned with the effect of concentration of transglutaminase (TG), content of milk fat and starter culture type (probiotic and kombucha) on the structure of fermented milk products. The application of TG significantly improved textural characteristics of the fermented milk products. The firmness of the samples produced from milk with 0.1g100g-1 and 0.9g100g-1 fat content with probiotic starter were by 33% and 17.6% higher, respectively, compared to the control samples. During ten days of storage, the value of the hysteresis loop area of all samples produced from milk with 0.9g100g-1 fat content with TG addition, decreased by 14%.en_US
dc.language.isoenen_US
dc.publisherNovi Sad: University of Novi Sad, Faculty of Technology, Novi Saden_US
dc.relation.ispartofActa Periodica Technologicaen_US
dc.titleThe effect of processing parameters on the structure of fermented milk products with transglutaminase additionen_US
dc.typeArticleen_US
dc.identifier.doi10.2298/APT1344067I-
dc.identifier.scopus2-s2.0-84891823739-
dc.identifier.urlhttps://api.elsevier.com/content/abstract/scopus_id/84891823739-
dc.description.versionPublisheden_US
dc.relation.lastpage74en_US
dc.relation.firstpage67en_US
dc.relation.volume44en_US
item.fulltextNo Fulltext-
item.grantfulltextnone-
crisitem.author.deptTehnološki fakultet, Katedra za inženjerstvo konzervirane hrane-
crisitem.author.deptTehnološki fakultet, Katedra za inženjerstvo konzervirane hrane-
crisitem.author.deptTehnološki fakultet, Katedra za inženjerstvo konzervirane hrane-
crisitem.author.deptTehnološki fakultet, Katedra za inženjerstvo konzervirane hrane-
crisitem.author.orcid0000-0003-4762-2897-
crisitem.author.orcid0000-0003-2447-8781-
crisitem.author.orcid0000-0002-5712-7251-
crisitem.author.orcid0000-0002-9768-1900-
crisitem.author.parentorgTehnološki fakultet-
crisitem.author.parentorgTehnološki fakultet-
crisitem.author.parentorgTehnološki fakultet-
crisitem.author.parentorgTehnološki fakultet-
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