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Development of a yogurt powder formulation that can produce a recombined product with physicochemical and rheological properties similar to those found in commercial Greek-style yogurts
DownloadSpring 2013
Greek yogurt (GY) is known as strained or concentrated form with total solids (TS) of at least 22.0% and 14.3% for full and fat free, respectively. TS are increased, in traditional GY, by “draining off” whey after milk fermentation by typical mixture of yogurt bacteria. Current studies were...
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Effect of High Pressure CO2 Treatment on the Moisture Sorption Isotherm and Physicochemical Properties of Beef Jerky
DownloadFall 2019
High pressure carbon dioxide (HPCD) treatment is a promising non-thermal pasteurization technique, targeting the enhancement of food safety by inactivating microorganisms without sacrificing quality. Even though this technique is effective for high moisture foods, research on products with a low...
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