Enrichment of tiger nut milk with microbial transglutaminase cross-linked protein improves the physico-chemical properties of the fermented system
Sign Up to like & getrecommendations! Published in 2017 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2017.03.046
Abstract: Abstract Milk proteins cross-linked with microbial transglutaminase were investigated for their potential to improve the microbiological and physico-chemical properties of fermented tiger nut milk. Fermented systems with cross-linked proteins did not affect S. thermophilus viable… read more here.
Keywords: milk; tiger nut; cross linked; nut milk ... See more keywords
Nutritional composition and consumer acceptability of cheese analog from soy and cashew nut milk
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Processing and Preservation"
DOI: 10.1111/jfpp.14285
Abstract: Promoting the utilization of locally available protein‐rich crops may reduce the problem of protein‐energy malnutrition. The physicochemical properties and consumer acceptance of soybean and cashew nut milk cheese analog were evaluated. Vegan milk blends were… read more here.
Keywords: milk; protein; cheese analog; nut milk ... See more keywords
Physicochemical, Mineral and Sensory Characteristics of Cashew Nut Milk
Sign Up to like & getrecommendations! Published in 2019 at "International journal of food science"
DOI: 10.11648/j.ijfsb.20190401.11
Abstract: Physicochemical and sensory characteristics of cashew nut milk were investigated. Cashew nut milk was produced and added with sugar and vanilla flavour at different proportions. The proximate and mineral composition of the plain cashew nut… read more here.
Keywords: sensory characteristics; nut milk; sugar; milk ... See more keywords
Comparative Effects of Thermal, High Hydrostatic Pressure, and UV-C Processing on the Quality, Nutritional Attributes, and Inactivation of Escherichia coli, Salmonella, and Listeria Introduced into Tiger Nut Milk.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of food protection"
DOI: 10.4315/0362-028x.jfp-18-493
Abstract: HIGHLIGHTS Thermal and nonthermal methods can support a 5-log CFU reduction of model bacteria introduced into tiger nut milk. Thermal treatment of tiger nut milk results in significant loss of protein, antioxidants, and quality properties.… read more here.
Keywords: tiger nut; introduced tiger; quality nutritional; nut milk ... See more keywords