ShareQuality of commercial shelf-stable soymilk products.
Author(s) : BAI Y., WILSON L. A., GLATZ B. A.
Type of article: Article
Summary
Four brands of shelf-stable soymilks (three lots each) were evaluated for their quality. All samples were tested for trypsin inhibitor activity, microbial load, solids content, pH, colour, and viscosity. Storage stability at 5 deg C of the opened original containers was evaluated by microbiological analyses.
Details
- Original title: Quality of commercial shelf-stable soymilk products.
- Record ID : 1999-3051
- Languages: English
- Source: Journal of Food Protection - vol. 61 - n. 9
- Publication date: 1998/09
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Food quality and safety. Microbiology;
Packaging;
Beverages - Keywords: Milk; Microbiology; Quality; Soya; Packaging; Development
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Kinetics of various deteriorative changes durin...
- Author(s) : NARAYANAN K. R. A., KUMAR A., PATIL G. R.
- Date : 1993
- Languages : English
- Source: Lebensm.-Wiss. Technol. - vol. 26 - n. 3
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Functional characterisation of fermented bevera...
- Author(s) : MAFTEI N. M., DINICA R., BAHRIM G.
- Date : 2012/08
- Languages : English
- Source: Annals of the University "Dunarea de Jos" of Galati (The), Fascicle VI. Food Technology - vol. 36 - n. 1
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Sensory analysis of soy yogurt and frozen soy y...
- Author(s) : TUITEMWONG P., ERICKSON L. E., FUNG D. Y. C., SETSER C. S., PERNG S. K.
- Date : 1993
- Languages : English
- Source: J. Food Qual. - vol. 16 - n. 3
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Problèmes posés par la conservation des germes ...
- Author(s) : CORBINEAU F., DUVAL-BENCHIMOL C., COME D.
- Date : 1993/05/03
- Languages : French
- Source: Contribution of Refrigeration to the Preservation of Quality in Fruit, Vegetables and Halieutic Products. Proceedings of the Symposium.
- Formats : PDF
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The shelf life of soy sauce.
- Author(s) : NUNOMURA N., SASAKI M.
- Date : 1993
- Languages : English
- Source: In: Shelf Life Stud. Food Beverages, Elsevier Sci. Publ. - 391-408; 27 ref.
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