Application of Optical and Rheological Techniques in Quality and Storage Assessment of the Newly Developed Colloidal-Suspension Products: Yogurt-Type Bean-Based Beverages
The objectives of this study were to compare the properties of the yogurt-type bean-based beverages B and BG produced from the nongerminated and germinated beans, respectively, by high-pressure homogenization (HPH) and fermentation with three starter cultures. Optical techniques were used to evaluat...
Main Authors: | Patrycja Cichońska, Ewa Domian, Małgorzata Ziarno |
---|---|
Format: | Article |
Language: | English |
Published: |
MDPI AG
2022-10-01
|
Series: | Sensors |
Subjects: | |
Online Access: | https://www.mdpi.com/1424-8220/22/21/8348 |
Similar Items
-
Legumes and Legume-Based Beverages Fermented with Lactic Acid Bacteria as a Potential Carrier of Probiotics and Prebiotics
by: Patrycja Cichońska, et al.
Published: (2021-12-01) -
Lactic Acid Bacteria-Fermentable Cereal- and Pseudocereal-Based Beverages
by: Małgorzata Ziarno, et al.
Published: (2021-12-01) -
Rheological Considerations of Pharmaceutical Formulations: Focus on Viscoelasticity
by: Lívia Budai, et al.
Published: (2023-06-01) -
Effect of jet-cooking on rheological properties of navy bean flour suspensions
by: Jingyuan Xu, et al.
Published: (2023-10-01) -
The use of acid whey for the production of yogurt-type fermented beverages
by: Katarzyna Skryplonek
Published: (2018-01-01)