ShareDetermination of organic acids during the fermentation and cold storage of yogurt.
Author(s) : FERNANDEZ GARCIA E., MCGREGOR J. U.
Type of article: Article
Summary
The objective of the study was the separation and quantification of orotic, citric, pyruvic, lactic, uric, formic, acetic, propionic, butyric, and hippuric acids in a single isocratic analysis by HPLC. Two methods of extraction were compared.
Details
- Original title: Determination of organic acids during the fermentation and cold storage of yogurt.
- Record ID : 1995-3040
- Languages: English
- Source: Egypt. J. Dairy Sci. - vol. 77 - n. 10
- Publication date: 1994/10
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Milk and dairy products
- Keywords: Yoghurt; Dairy product; Fermentation; Cold storage; Organic acid
-
Nitrates content changes in yogurt and kefir.
- Author(s) : STEINKA I., PRZYBYLOWSKI P.
- Date : 1993/10
- Languages : Polish
- Source: Przemysl Spozywczy - n. 47
View record
-
Survival of Yersinia enterocolitica during ferm...
- Author(s) : BODNARUK P. W., WILLIAMS R. C., GOLDEN D. A.
- Date : 1998/05
- Languages : English
- Source: Ital. J. Food Sci. - vol. 63 - n. 3
View record
-
Viability of probiotic bacteria and concentrati...
- Author(s) : DONKOR O. N., TSANGALIS D., SHAH N. P.
- Date : 2007/04
- Languages : English
- Source: Food Aust. - vol. 59 - n. 4
View record
-
Viability of bifidobacteria in commercial dairy...
- Author(s) : SHIN H. S., LEE J. H., PESTKA J. J., et al.
- Date : 2000/03
- Languages : English
- Source: Journal of Food Protection - vol. 63 - n. 3
View record
-
Accumulation of free L-glutamic acid in full- a...
- Author(s) : ROSENBERG M., ALTEMUELLER A.
- Date : 2001
- Languages : English
- Source: Lebensm.-Wiss. Technol. - vol. 34 - n. 5
View record