The aim of this study was to investigate the influence of Transglutaminase (TG) on the physicochemical, microbiological and sensory properties of strained yoghurt. Strained yoghurt samples were produced with four different enzyme concentrations; C (Control), T1 (0.74 Unit TG g-1 protein), T2 (1.29 Unit TG g-1 protein) and T3 (1.85 Unit TG g-1 protein). The samples were evaluated regarding chemical composition, proteolysis, texture profile, viscosity, water holding capacity, microbiological counts and sensory properties. Cross linking of milk proteins by TG enzyme improved the physical properties of the yoghurts before straining. Surprisingly the textural parameters of the strained yoghurts were not affected by the enzyme but the water holdi...
The aim of this work is to determine the impact of an enzymatic treatment on the fer-mentation and r...
The enzyme transglutaminase was investigated for its cross-linking effect on the soy proteins of tof...
Mile used in the manufacture of yogurt is often subjected to storage times and temperatures that per...
WOS: 000306832200011The aim of this study was to investigate the influence of Transglutaminase (TG) ...
The effect of different concentration of transglutaminase- TG (0.02%, 0.06 % and 0.12%) on physico-c...
Production of goat's milk set-style yoghurt encounters challenges in achieving the texture character...
One way to improve the physical and sensory properties of low fat or nonfat yogurt is by adding a sm...
The aim of the present study was to evaluate the effect of microbial transglutaminase on the stabili...
The aim of this study was to investigate the rheological characteristics of yogurts obtained from mi...
The aim of this study was to determine the effect of the quantity of transglutaminase as well as con...
Labneh (a concentrated type of Mediterranean-Middle-East yogurt) was prepared by inoculating goat's ...
The yield of whey cheese production is often low, and its texture is often soft. Therefore, this stu...
The addition of transglutaminase in yoghurt production was examined in a diploma thesis. In comparis...
Rosemary (Rosmarinus officinalis L.) transglutaminase (RTGase) was used to cross-link whey protein i...
The aim of this work is to determine the impact of an enzymatic treatment on the fermentation and rh...
The aim of this work is to determine the impact of an enzymatic treatment on the fer-mentation and r...
The enzyme transglutaminase was investigated for its cross-linking effect on the soy proteins of tof...
Mile used in the manufacture of yogurt is often subjected to storage times and temperatures that per...
WOS: 000306832200011The aim of this study was to investigate the influence of Transglutaminase (TG) ...
The effect of different concentration of transglutaminase- TG (0.02%, 0.06 % and 0.12%) on physico-c...
Production of goat's milk set-style yoghurt encounters challenges in achieving the texture character...
One way to improve the physical and sensory properties of low fat or nonfat yogurt is by adding a sm...
The aim of the present study was to evaluate the effect of microbial transglutaminase on the stabili...
The aim of this study was to investigate the rheological characteristics of yogurts obtained from mi...
The aim of this study was to determine the effect of the quantity of transglutaminase as well as con...
Labneh (a concentrated type of Mediterranean-Middle-East yogurt) was prepared by inoculating goat's ...
The yield of whey cheese production is often low, and its texture is often soft. Therefore, this stu...
The addition of transglutaminase in yoghurt production was examined in a diploma thesis. In comparis...
Rosemary (Rosmarinus officinalis L.) transglutaminase (RTGase) was used to cross-link whey protein i...
The aim of this work is to determine the impact of an enzymatic treatment on the fermentation and rh...
The aim of this work is to determine the impact of an enzymatic treatment on the fer-mentation and r...
The enzyme transglutaminase was investigated for its cross-linking effect on the soy proteins of tof...
Mile used in the manufacture of yogurt is often subjected to storage times and temperatures that per...