29.12.2013 Views

YOGURT/YOGHURT

YOGURT/YOGHURT

YOGURT/YOGHURT

SHOW MORE
SHOW LESS

You also want an ePaper? Increase the reach of your titles

YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.

Ref:18<br />

REFERENCES:<br />

(1) Brothwell, D.; Brothwell, P., Food in Antiquity: A Survey of the Diet of Early Peoples, expanded ed.; Johns Hopkins University<br />

Press, Baltimore, MD, 1997.<br />

(2) Whitman, J., Craig Claiborne’s The New York Times Food Encyclopedia,Times Books,New York, 1985 (p. 489)<br />

(3) Mariani, J. F., Encyclopia of American Food and Drink, Lebhar-Friedman, New York, 1999 (p. 355).<br />

(4) FDA. 1996c. Yogurt. 21 CFR 131.200, Code of Federal Regulations. U.S. Dept. of Health and Human Services, Washington,<br />

DC.<br />

(5) FDA. 1996a. Lowfat yogurt. 21CFR 131.203, Code of Federal Regulations. U.S. Dept. of Health and Human Services,<br />

Washington, DC.<br />

(6) FDA. 1996b. Nonfat yogurt 21 CFR 131.206, Code of Federal Regulations. U.S. Dept. of Health and Human Services,<br />

Washington, DC.<br />

(7) http://aboutyogurt.com/index.asp?sid=1<br />

(8) International Dairy Foods Association, (2008), “Dairy facts2008”, International Dairy Foods Association Publications,<br />

Washington DC, USA.<br />

(9) Tamine A.Y.; Robinson, R.K., Yoghurt science and technology. 2nd ed.; CRC Press LLC, Boca Raton, FL,1999.<br />

(10) Lucey, J. A., Formation and physical properties of milk protein gels. J. Dairy Sci. 2002, 85,281–294.<br />

(11) Wong, N. P.; Jenness, R.; Keeney, M.; Marth, E. H., Fundamentals of Dairy Chemistry. 3rd ed.; Van Nostrand Reinhold<br />

Co. Inc., New York, NY, 1998.<br />

(12) Chandan R. C., Manufacturing of yogurt and fermented milks. 1st ed.; Blackwell Publishing Professional, Ames, Iowa,<br />

2006.<br />

(13) Lee W.J.; Lucey J. A., Rheological properties, whey separation and microstructure in set type yogurt: effects of heating<br />

temperature and incubation temperature, J. Texture Studies. 2004, 34, 515-536.<br />

(14) Ozer B., Destructive effects of classical viscometers on the microstructure of yoghurt gel, Turkish J. Agri. For. 2004, 28,<br />

19-23.<br />

(15) Mortazavian, A.M; Karamatollah, R.; Sohrabvandi, S., Application of Advanced Instrumental Methods for Yogurt<br />

Analysis. Crit. Rev. Food Sci. Nutr. 2009, 49, 153-163.<br />

(16) Kalab, M.; Allen-Wojtas, P.; and Phipps-Todd, B. E., Development of microstructure in setstyle nonfat yoghurt - a<br />

review. Food Microstruct. 1983, 2, 51-66.<br />

(17) Sandoval-Castillaa, O.; Lobato-Callerosa, C.; Aguirre-Mandujanoa, E.; Vernon-Carterb, E. J., Microstructure and texture<br />

of yogurt as influenced by fat replacers. Intl. Dairy J. 2004,14,151–159<br />

(18) Hassan, A. N.; Frank, J. F.; Farmer, M. A.; Schmidt, K. A.; Shalabi, S. I. Formation of yogurt microstructure and threedimensional<br />

visualization as determined by confocal scanning laser microscopy. J. Dairy Sci. 1995, 78,2629-2636

Hooray! Your file is uploaded and ready to be published.

Saved successfully!

Ooh no, something went wrong!