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  1. 1 Αυγ 2021 · The metabolites of yogurt at different fermentation temperatures were determined using non-targeted metabolomics. The yogurt fermented at 30 °C had the lowest essential amino acid content, the lowest water-holding capacity and hardness, and low acid and bitterness values.

  2. 1 Αυγ 2021 · In this study, we evaluated the effects of different fermentation temperatures on the quality of yogurt and metabolites. Five different temperatures were used to ferment yogurt samples, and its nutritional, physical, chemical, organizational, structural, and flavor aspects were evaluated.

  3. The studies on the impact of storage time and conditions of fermented milk products are aimed at finding a method of handling yogurt that would maximally limit the changes in quality parameters (e.g. color, taste, aroma, pH, appropriate concentration of LAB bacteria) during retail storage.

  4. 1 Μαΐ 2021 · This study used a One-Factor-at-a-Time (OFAT) test and response surface analysis to study the optimum fermentation parameters of Rosa roxburghii tratt and coix seed yogurt by Trametes...

  5. 1 Ιαν 2023 · To achieve this, a controlled temperature is required between 42 and 45 °C, being 43 °C the optimal temperature (set point). After the fermentation, the yogurt is cooled to a temperature of 5-10 °C for storage.

  6. 30 Αυγ 2024 · Filling: Fill a cup with the yogurt mix. 7. Fermentation: Cultivate at 4043 °C until the titratable acidity reaches 0.8% (≈pH = 4.6) (see Note 7). 8. Cooling: Cool the fermented yogurt mix in a cold room or refrigerator to below 15 °C immediately. 9. Cold storage: Store the product in a refrigerator at around 5 °C.

  7. 1 Ιαν 2014 · The resting part of fermented milks is apparently multifaceted: these products may be defined as non-traditional foods, made by means of homofermentative processes and microbial strains, with relatively high optimum temperatures.

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