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Effects of poly-gamma-glutamic acid on the physicochemical characteristics of skim milk yoghurt

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dc.contributor.authorLim, Su-Min-
dc.contributor.authorShim, Jae-Yong-
dc.contributor.authorOh, Sejong-
dc.contributor.authorRhee, Minsuk-
dc.contributor.authorSung, Moon-Hee-
dc.contributor.authorImm, Jee-Young-
dc.date.accessioned2021-09-06T17:10:11Z-
dc.date.available2021-09-06T17:10:11Z-
dc.date.created2021-06-18-
dc.date.issued2012-08-
dc.identifier.issn1364-727X-
dc.identifier.urihttps://scholar.korea.ac.kr/handle/2021.sw.korea/107780-
dc.description.abstractThe physicochemical and sensory properties of skim milk yoghurts containing poly-?-glutamic acid (PGA) at different levels (0.0025, 0.005 and 0.01%) were evaluated. Addition of PGA up to 0.01% to reconstituted skim milk (11%, w/v) did not affect the growth of lactic acid bacteria or the development of titratable acidity in yoghurt, whereas full-fat control yoghurt had reduced acid production. No changes were found in viable cell counts of PGA yoghurts during storage (4 weeks at 4 degrees C). The addition of PGA (0.005%) significantly decreased syneresis in skim milk yoghurt and did not cause any undesirable effects in sensory acceptability.-
dc.languageEnglish-
dc.language.isoen-
dc.publisherWILEY-
dc.subjectMICROPARTICULATE WHEY-PROTEIN-
dc.subjectLOW-FAT YOGURT-
dc.subjectNONFAT YOGURT-
dc.subjectSET-TYPE-
dc.subjectRHEOLOGICAL PROPERTIES-
dc.subjectDAIRY-PRODUCTS-
dc.subjectBETA-GLUCAN-
dc.subjectMICROSTRUCTURE-
dc.subjectQUALITY-
dc.subjectGUM-
dc.titleEffects of poly-gamma-glutamic acid on the physicochemical characteristics of skim milk yoghurt-
dc.typeArticle-
dc.contributor.affiliatedAuthorRhee, Minsuk-
dc.identifier.doi10.1111/j.1471-0307.2012.00836.x-
dc.identifier.scopusid2-s2.0-84863779764-
dc.identifier.wosid000306182200014-
dc.identifier.bibliographicCitationINTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, v.65, no.3, pp.423 - 428-
dc.relation.isPartOfINTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY-
dc.citation.titleINTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY-
dc.citation.volume65-
dc.citation.number3-
dc.citation.startPage423-
dc.citation.endPage428-
dc.type.rimsART-
dc.type.docTypeArticle-
dc.description.journalClass1-
dc.description.journalRegisteredClassscie-
dc.description.journalRegisteredClassscopus-
dc.relation.journalResearchAreaFood Science & Technology-
dc.relation.journalWebOfScienceCategoryFood Science & Technology-
dc.subject.keywordPlusMICROPARTICULATE WHEY-PROTEIN-
dc.subject.keywordPlusLOW-FAT YOGURT-
dc.subject.keywordPlusNONFAT YOGURT-
dc.subject.keywordPlusSET-TYPE-
dc.subject.keywordPlusRHEOLOGICAL PROPERTIES-
dc.subject.keywordPlusDAIRY-PRODUCTS-
dc.subject.keywordPlusBETA-GLUCAN-
dc.subject.keywordPlusMICROSTRUCTURE-
dc.subject.keywordPlusQUALITY-
dc.subject.keywordPlusGUM-
dc.subject.keywordAuthorPoly-?-glutamic acid-
dc.subject.keywordAuthorYoghurt-
dc.subject.keywordAuthorAcceptability-
dc.subject.keywordAuthorSyneresis-
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