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The objective was to determine the effect of a peptide sweetener, Aspartame, compared to a carbohydrate sweetener, sucrose, on the microstructure of yogurt. Microstructure was determined by transmissi...
Effect of Acylated Proteins on Textural Properties of Nonfat Low Calorie Set Yogurt and Lowfat Ice Cream
β-casein, κ-casein caprylic lauric palmitic
2010/11/23
Acylated κ-casein (kCN) and β-casein (βCN) were used (0.1% w/v) to improve textural and flavor properties of nonfat/low calorie yogurt and lowfat ice cream. Acylation was achieved by base-catalyzed es...