Effect of Sweeteners on the Microstructure of Yogurt
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概要
- 論文の詳細を見る
The objective was to determine the effect of a peptide sweetener, Aspartame, compared to a carbohydrate sweetener, sucrose, on the microstructure of yogurt. Microstructure was determined by transmission and scanning electron microscopy. Without the sweeteners, casein micelles, that make up the yogurt matrix, were observed in single longitudinal polymers. When Aspartame was used, casein micelles formed double longitudinal polymers. In comparison sugar caused casein micelles to form clusters. Data show that type of sweetener impacts state of association of casein micelles and thus effects microstructure.
- 社団法人 日本食品科学工学会の論文
- 2002-02-01
著者
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HAQUE Zahur
Department of Food Science and Technology, Mississippi Agricultural and Forestry Experiment Station,
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Haque Zahur
Department Of Food Science And Technology Mississippi Agricultural And Forestry Experiment Station M
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Haque Zahur
Department Of Food Science And Technology Southeast Dairy Foods Research Center Mafes
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ARYANA Kayanush
Department of Food Science and Technology, Southeast Dairy Foods Research Center, MAFES, Mississippi
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Aryana Kayanush
Department Of Food Science And Technology Mississippi Agricultural And Forestry Experiment Station M
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Aryana Kayanush
Department Of Food Science And Technology Southeast Dairy Foods Research Center Mafes
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