Effect of high hydrotatic pressure (hhp) on the surface hydrophobicity of milk proteins.
Yazarlar (1)
| Makale Türü | Özgün Makale (Uluslararası alan indekslerindeki dergilerde yayınlanan tam makale) | ||
| Dergi Adı | |||
| Makale Dili | – | Basım Tarihi | 01-2002 |
| Makale Linki | https://open.metu.edu.tr/handle/11511/12814 | ||
| UAK Araştırma Alanları |
Biyokimya
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| Özet |
| Acidified milk drinks (AMD) has recently gained popularity due to their nutritional aspects. Most of these drinks suffer from sediment formation and wheying off during shelf life and in order to prevent it, hydrocolloids such as pectin is used as stabilizers. It is important to have a stable beverage without sacrificing milk protein content. Moreover, having an alternative pasteurization method such as High Hydrostatic Pressure (HHP) rather than a thermal treatment could also be a better choice to protect n... |
| Anahtar Kelimeler |
