Event submissions
Published
This submission belongs to the session S7. Food Science and Technology of the event The 5th International Electronic Conference on Applied Sciences
Published date
02 Dec, 2024
Academic Editor
'%3e%3cpath%20d='M12.6657%2010.9104C12.4185%2010.325%2012.0599%209.79327%2011.6097%209.34482C11.1609%208.89508%2010.6293%208.5365%2010.0442%208.28888C10.0389%208.28626%2010.0337%208.28495%2010.0285%208.28233C10.8446%207.69279%2011.3752%206.73249%2011.3752%205.64904C11.3752%203.8542%209.92103%202.39999%208.1262%202.39999C6.33136%202.39999%204.87715%203.8542%204.87715%205.64904C4.87715%206.73249%205.40774%207.69279%206.22393%208.28364C6.21869%208.28626%206.21345%208.28757%206.20821%208.29019C5.62129%208.5378%205.09463%208.89284%204.64265%209.34613C4.1929%209.79493%203.83432%2010.3266%203.58671%2010.9117C3.34345%2011.4845%203.21226%2012.0987%203.20023%2012.7209C3.19988%2012.7349%203.20233%2012.7488%203.20744%2012.7619C3.21255%2012.7749%203.22022%2012.7867%203.22998%2012.7968C3.23975%2012.8068%203.25142%2012.8147%203.26431%2012.8202C3.2772%2012.8256%203.29105%2012.8284%203.30504%2012.8284H4.09109C4.14874%2012.8284%204.19459%2012.7825%204.1959%2012.7262C4.2221%2011.7148%204.62823%2010.7676%205.34617%2010.0497C6.08899%209.30683%207.0755%208.89808%208.1262%208.89808C9.17689%208.89808%2010.1634%209.30683%2010.9062%2010.0497C11.6242%2010.7676%2012.0303%2011.7148%2012.0565%2012.7262C12.0578%2012.7838%2012.1037%2012.8284%2012.1613%2012.8284H12.9474C12.9613%2012.8284%2012.9752%2012.8256%2012.9881%2012.8202C13.001%2012.8147%2013.0126%2012.8068%2013.0224%2012.7968C13.0322%2012.7867%2013.0398%2012.7749%2013.0449%2012.7619C13.0501%2012.7488%2013.0525%2012.7349%2013.0522%2012.7209C13.0391%2012.0947%2012.9094%2011.4855%2012.6657%2010.9104ZM8.1262%207.9024C7.52486%207.9024%206.9589%207.6679%206.53312%207.24211C6.10733%206.81633%205.87283%206.25037%205.87283%205.64904C5.87283%205.0477%206.10733%204.48174%206.53312%204.05596C6.9589%203.63018%207.52486%203.39567%208.1262%203.39567C8.72753%203.39567%209.29349%203.63018%209.71927%204.05596C10.1451%204.48174%2010.3796%205.0477%2010.3796%205.64904C10.3796%206.25037%2010.1451%206.81633%209.71927%207.24211C9.29349%207.6679%208.72753%207.9024%208.1262%207.9024Z'%20fill='%235D1EE1'/%3e%3c/g%3e%3c/svg%3e)
Antonios KoutelidakisCitation
SHEFALI SIRAME, Pranav Kumar Singh, Santosh Kumar Mishra, Nitika Goel, Gajanan Deshmukh, The impact of gas micro/nano-bubbles on the fermentation pattern and rheology of stirred yoghurt, in Proceedings of The 5th International Electronic Conference on Applied Sciences, 4 December–6 December 2024, MDPI: Basel, Switzerland
Share
Email
FaceBook
Twitter
Linkedin
The impact of gas micro/nano-bubbles on the fermentation pattern and rheology of stirred yoghurt
'%3e%3cpath%20d='M12.6647%2010.9104C12.4176%2010.325%2012.0589%209.7933%2011.6088%209.34485C11.16%208.89511%2010.6283%208.53653%2010.0432%208.28891C10.038%208.28629%2010.0327%208.28498%2010.0275%208.28236C10.8437%207.69282%2011.3743%206.73252%2011.3743%205.64907C11.3743%203.85423%209.92005%202.40002%208.12522%202.40002C6.33038%202.40002%204.87618%203.85423%204.87618%205.64907C4.87618%206.73252%205.40677%207.69282%206.22296%208.28367C6.21772%208.28629%206.21248%208.2876%206.20724%208.29022C5.62031%208.53783%205.09365%208.89287%204.64167%209.34616C4.19192%209.79496%203.83334%2010.3266%203.58573%2010.9117C3.34247%2011.4846%203.21128%2012.0987%203.19925%2012.721C3.1989%2012.735%203.20135%2012.7489%203.20646%2012.7619C3.21157%2012.7749%203.21924%2012.7868%203.22901%2012.7968C3.23877%2012.8068%203.25045%2012.8148%203.26334%2012.8202C3.27623%2012.8256%203.29007%2012.8284%203.30406%2012.8284H4.09012C4.14776%2012.8284%204.19362%2012.7825%204.19493%2012.7262C4.22113%2011.7148%204.62726%2010.7676%205.34519%2010.0497C6.08802%209.30686%207.07452%208.89811%208.12522%208.89811C9.17592%208.89811%2010.1624%209.30686%2010.9052%2010.0497C11.6232%2010.7676%2012.0293%2011.7148%2012.0555%2012.7262C12.0568%2012.7839%2012.1027%2012.8284%2012.1603%2012.8284H12.9464C12.9604%2012.8284%2012.9742%2012.8256%2012.9871%2012.8202C13%2012.8148%2013.0117%2012.8068%2013.0214%2012.7968C13.0312%2012.7868%2013.0389%2012.7749%2013.044%2012.7619C13.0491%2012.7489%2013.0515%2012.735%2013.0512%2012.721C13.0381%2012.0947%2012.9084%2011.4856%2012.6647%2010.9104ZM8.12522%207.90243C7.52388%207.90243%206.95792%207.66793%206.53214%207.24215C6.10636%206.81636%205.87185%206.2504%205.87185%205.64907C5.87185%205.04773%206.10636%204.48177%206.53214%204.05599C6.95792%203.63021%207.52388%203.3957%208.12522%203.3957C8.72655%203.3957%209.29252%203.63021%209.7183%204.05599C10.1441%204.48177%2010.3786%205.04773%2010.3786%205.64907C10.3786%206.2504%2010.1441%206.81636%209.7183%207.24215C9.29252%207.66793%208.72655%207.90243%208.12522%207.90243Z'%20fill='%235D1EE1'/%3e%3c/g%3e%3c/svg%3e)
SHEFALI SIRAME 1
Pranav Kumar Singh 2
Santosh Kumar Mishra 3
Nitika Goel 2
Gajanan Deshmukh 4
1. Dairy Technology Division, ICAR-National Dairy Research Institute
2. Department of Dairy Technology, College of Dairy and Food Science Technology, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana
3. Department of Dairy Microbiology, College of Dairy and Food Science Technology, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana
4. Deaprtment of Dairy Engineering, College of Dairy and Food Science Technology, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana
Abstract
Keywords
Micro-nano-bubbles
fermentation
stirred yoghurt
rheology