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Rheological and textural properties of yogurts enriched with Jerusalem artichoke flour

dc.contributor.authorKavleiskaja, Tatjana
dc.contributor.authorSereikaitė, Jolanta
dc.contributor.authorGlibowski, Pawel
dc.date.accessioned2023-09-18T17:03:11Z
dc.date.available2023-09-18T17:03:11Z
dc.date.issued2017
dc.identifier.issn1212-1800
dc.identifier.urihttps://etalpykla.vilniustech.lt/handle/123456789/119332
dc.description.abstractRheological and textural properties of whole milk yogurt enriched with the flour from tubers of two Jerusalem artichoke cultivars were investigated. They were compared with the properties of yogurts enriched with the extracts containing fructooligosaccharides and other carbohydrates isolated by different methods from tuber flour. Chemical analysis of extracts was also performed. All yogurts enriched with tuber flour or other carbohydrates exhibited viscoelastic behaviour.eng
dc.formatPDF
dc.format.extentp. 432-439
dc.format.mediumtekstas / txt
dc.language.isoeng
dc.relation.isreferencedbyScopus
dc.relation.isreferencedbyCAB Abstracts
dc.relation.isreferencedbyAcademic Search Ultimate
dc.relation.isreferencedbyScience Citation Index Expanded (Web of Science)
dc.source.urihttp://www.agriculturejournals.cz/web/cjfs.htm?type=article&id=2_2017-CJFS
dc.subjectFM01 - Biokatalitinių procesų modeliavimas / Modelling of biocatalytic processes
dc.titleRheological and textural properties of yogurts enriched with Jerusalem artichoke flour
dc.typeStraipsnis Web of Science DB / Article in Web of Science DB
dcterms.references22
dc.type.pubtypeS1 - Straipsnis Web of Science DB / Web of Science DB article
dc.contributor.institutionVilniaus Gedimino technikos universitetas Vilniaus universitetas
dc.contributor.institutionVilniaus Gedimino technikos universitetas
dc.contributor.institutionUniversity of Life Sciences
dc.contributor.facultyFundamentinių mokslų fakultetas / Faculty of Fundamental Sciences
dc.contributor.departmentChemijos ir bioinžinerijos katedra / Department of Chemistry and Bioengineering
dc.subject.researchfieldT 005 - Chemijos inžinerija / Chemical engineering
dc.subject.ltspecializationsL101 - Agroinovacijos ir maisto technologijos / Agro-innovation and food technologies
dc.subject.enWhole milk yogurt
dc.subject.enSuplementation
dc.subject.enParameters
dc.subject.enCarbohydrates
dc.subject.enChemical analysis
dcterms.sourcetitleCzech journal of food sciences
dc.description.issueno. 5
dc.description.volumeVol. 35
dc.publisher.nameCzech Academy of Agricultural Sciences
dc.publisher.cityPraha
dc.identifier.doi10.17221/2/2017-CJFS
dc.identifier.elaba24877620


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