Assessment of Different Levels of Blackcurrant Juice and Furcellaran on the Quality of Fermented Whey-Based Beverages Using Rheological and Mechanical Vibration Damping Techniques

In the current study, fermented whey-based beverage models with different levels of blackcurrant juice (0; 10; 20; 100% (<i>w</i>/<i>w</i>)) and furcellaran (0.25% and 0.50% (<i>w</i>/<i>w</i>)) were produced and evaluated. Physicochemical, rheological, mechanical vibration damping, and sensory anal...

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Principais autores:	Anita Rejdlová, Martin Vašina, Eva Lorencová, Lumír Hružík, Richardos Nikolaos Salek
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2024-06-01
coleção:	Foods
Assuntos:	fermented whey-based beverages water kefir starter culture furcellaran rheological properties mechanical vibration damping
Acesso em linha:	https://www.mdpi.com/2304-8158/13/12/1855
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