Application of advanced instrumental methods for yogurt analysis

  • Mortazavian A
  • Rezaei K
  • Sohrabvandi S
  • 32

    Readers

    Mendeley users who have this article in their library.
  • 10

    Citations

    Citations of this article.

Abstract

Compared to the classical methods of analysis, advanced instrumental methods have received increasing attention due to their highly precise analysis of food micro-/macro-structure. Due to its widespread popularity, yogurt has been the subject of numerous studies. This article discusses major advanced instrumental methods applied to the analysis of set/stirred yogurt reported in the literature. Discussed analytical methods have been categorized into two parts, namely chemical analysis methods (including flavor analysis of yogurt, analysis of milk constituents, and assays of indexes), and structural analysis methods (including textural and rheological analysis as well as microstructural analysis).

Author-supplied keywords

  • Flavor
  • GC
  • HPLC
  • Microstructure
  • Rheology
  • Texture
  • Viscometry
  • Viscosity
  • Yogurt

Get free article suggestions today

Mendeley saves you time finding and organizing research

Sign up here
Already have an account ?Sign in

Find this document

Authors

Cite this document

Choose a citation style from the tabs below

Save time finding and organizing research with Mendeley

Sign up for free