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Critical Reviews in Food Science and Nutrition Volume 49, 2009 - Issue 2
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Original Articles

Application of Advanced Instrumental Methods for Yogurt Analysis

Amir M. Mortazavian Department of Food Technology, Faculty of Nutritional Sciences and Food Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University (MC), P.O. Box 19395-4741, Tehran, Iran
,
Karamatollah Rezaei Department of Food Science, Engineering and Technology, Faculty of Biosystem Engineering, University of Tehran, 31587-77871, Karaj, Iran
&
Sara Sohrabvandi Department of Food Technology, Faculty of Nutritional Sciences and Food Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University (MC), P.O. Box 19395-4741, Tehran, Iran
Pages 153-163 | Published online: 06 Nov 2008

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Read on this site (3)

Haruna Gado Yakubu, Zoltan Kovacs, Tamas Toth & George Bazar. (2023) Trends in artificial aroma sensing by means of electronic nose technologies to advance dairy production – a review. Critical Reviews in Food Science and Nutrition 63:2, pages 234-248.
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Siying Li, Dongdong Du, Jun Wang & Zhenbo Wei. (2022) Application progress of intelligent flavor sensing system in the production process of fermented foods based on the flavor properties. Critical Reviews in Food Science and Nutrition 0:0, pages 1-30.
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S. Sohrabvandi, S. M. Mousavi, S. H. Razavi & A. M. Mortazavian. (2010) Application of Advanced Instrumental Techniques for Analysis of Physical and Physicochemical Properties of Beer: A Review. International Journal of Food Properties 13:4, pages 744-759.
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Articles from other publishers (17)

Ziqi Li, Yanchun Shao, Yunxia Gong, Wanrong Wu, Lerui Cao, Baixue Li & Youyou Lu. (2023) Effect of starter inoculation proportions on the attributes of a superior new variety Osmanthus glutinous rice‐fermented milk beverages . International Journal of Food Science & Technology 58:9, pages 4529-4542.
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Haruna Gado Yakubu, Omeralfaroug Ali, Imre Ilyés, Dorottya Vigyázó, Brigitta Bóta, George Bazar, Tamás Tóth & András Szabó. (2022) Micro-Encapsulated Microalgae Oil Supplementation Has No Systematic Effect on the Odor of Vanilla Shake-Test of an Electronic Nose. Foods 11:21, pages 3452.
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Audrey Gilbert & Sylvie L. Turgeon. (2021) Studying stirred yogurt microstructure and its correlation to physical properties: A review. Food Hydrocolloids 121, pages 106970.
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Swati Tiwari, Digambar Kavitake, Palanisamy Bruntha Devi & Prathapkumar Halady Shetty. (2021) Bacterial exopolysaccharides for improvement of technological, functional and rheological properties of yoghurt. International Journal of Biological Macromolecules 183, pages 1585-1595.
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Lazaros Skarlatos, Anna Marinopoulou, Dimitris Petridis & Stylianos N. Raphaelides. (2020) Texture assessment of set yoghurt using sensory and instrumental methods. International Dairy Journal 104, pages 104644.
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František Opekar, Jakub Hraníček & Petr Tůma. (2020) Rapid determination of majority cations in yoghurts using on-line connection of capillary electrophoresis with mini-dialysis. Food Chemistry 308, pages 125647.
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Osvaldo H. Campanella & Viridiana Tejada-Ortigoza. 2020. Science and Technology of Fibers in Food Systems. Science and Technology of Fibers in Food Systems 383 417 .
Mahmoud Rezazadeh-Bari, Younes Najafi-Darmian, Mohammad Alizadeh & Saber Amiri. (2019) Numerical optimization of probiotic Ayran production based on whey containing transglutaminase and Aloe vera gel. Journal of Food Science and Technology 56:7, pages 3502-3512.
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Marine Moussier, Valérie Guénard-Lampron, Kevin Lachin, Gabrielle Moulin, Sylvie L. Turgeon, Camille Michon, Delphine Huc-Mathis & Véronique Bosc. (2019) What do stirred yogurt microgels look like? Comparison of laser diffraction, 2D dynamic image analysis and 3D reconstruction. Food Structure 20, pages 100107.
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Ya-Ru Tang, Hsin-Yi Huang, Jie-Bi Hu, Rajesh Rattinam, Chun-Hsien Li, Yu-Chie Chen & Pawel L. Urban. (2016) Capillary hydrodynamic chromatography reveals temporal profiles of cell aggregates. Analytica Chimica Acta 910, pages 75-83.
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B. Aliakbarian, L. Bagnasco, P. Perego, R. Leardi & M. Casale. (2016) UV-VIS spectroscopy for monitoring yogurt stability during storage time. Analytical Methods 8:30, pages 5962-5969.
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P. Morell, I. Hernando, E. Llorca & S. Fiszman. (2015) Yogurts with an increased protein content and physically modified starch: rheological, structural, oral digestion and sensory properties related to enhanced satiating capacity. Food Research International 70, pages 64-73.
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Anandi Kavimandan. (2014) Incorporation of Spirulina platensis into Probiotic Fermented Dairy Products. International Journal of Dairy Science 10:1, pages 1-11.
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Tao Feng & Ran Ye. 2013. Handbook of Biopolymer‐Based Materials. Handbook of Biopolymer‐Based Materials 673 698 .
H. Beheshtipour, A. M. Mortazavian, R. Mohammadi, S. Sohrabvandi & K. Khosravi-Darani. (2013) Supplementation of Spirulina platensis and Chlorella vulgaris Algae into Probiotic Fermented Milks . Comprehensive Reviews in Food Science and Food Safety 12:2, pages 144-154.
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Chr. Ian E. Ciron, Vivian L. Gee, Alan L. Kelly & Mark A.E. Auty. (2012) Modifying the microstructure of low-fat yoghurt by microfluidisation of milk at different pressures to enhance rheological and sensory properties. Food Chemistry 130:3, pages 510-519.
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Allen Foegeding, Bongkosh Vardhanabhuti & Xin Yang. 2011. Practical Food Rheology. Practical Food Rheology 133 172 .

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