SWS Academic Research eLibraryEarth & Planetary Sciences

Scholarly record

STATISTICAL PROCESSING AND SENSORY ANALYSIS USED IN ORDER TO OBTAIN THE ACID DAIRY PRODUCTS WITH SUPERIOR QUALITY

. student Ioan-Nicolae Ranga, D. Sc.eng. Anca Siposn

First published: 2013-06-20https://doi.org/10.5593/sgem2013/bf6/s25.024View metrics

Publication Impact Profile

PlumX
  • Captures
  • Mendeley - Readers: 2
PLUMX see details

Publication details

Title
STATISTICAL PROCESSING AND SENSORY ANALYSIS USED IN ORDER TO OBTAIN THE ACID DAIRY PRODUCTS WITH SUPERIOR QUALITY
Authors
. student Ioan-Nicolae Ranga, D. Sc.eng. Anca Siposn
Proceedings
SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 13th SGEM GeoConference NANO, BIO AND GREEN TECHNOLOGIES FOR A SUSTAINABLE FUTURE
Publisher
Stef92 Technology
Year
2013
Pages
241 - 248 pp
ISSN
1314-2704
ISBN
Not available yet
Language
en
Publication type
Conference Paper
References12

  1. Muttzall K., Modellierung von Bioprozessen, Behr’s Verlag GmbH, Hamburg, 1994.

  2. Bailey J.E. & Ollis D.F., Biochemical Engineering Fundamentals, McGrow-Hill, New York (Second Edition), 1986.

  3. Imre-Lucaci A. & Cormoş Ana-Maria, MATLAB exemple şi aplicaţii în ingineria chimică (exemples and aplications in chemical engineering), Presa Universitară Clujeană, 2008.

  4. Allgeyer L.C., Miller M.J. & Lee S.-Y., Sensory and microbiological quality of yogurt drinks with prebiotics and probiotics, Journal of Dairy Science , Vol. 93, Issue 10, pp 4471-4479, 2010.

  5. Evans J., Zulewska J., Newbold M., Drake M.A. & Barbano D.M., Comparison of composition and sensory properties of 80% whey protein and milk serum protein concentrates, Journal of Dairy Science, Vol. 93, Issue 5, pp 1824-1843, 2010.

  6. Karagul Yuceer Y., Tuncel B., Guneser O., Engin B., Isleten M., Yasar K. & Mendes M., Characterization of aroma- active compounds, sensory properties, and proteolysis in Ezine cheese, Journal of Dairy Science , Vol. 92, Issue 9, pp 4146-4157, 2009. GeoConference on Nano, Bio and Green – Technologies for a Sustainable Future

  7. Muttzall K., Modellierung von Bioprozessen, Behr’s Verlag GmbH, Hamburg, 1994.

  8. Bailey J.E. & Ollis D.F., Biochemical Engineering Fundamentals, McGrow-Hill, New York (Second Edition), 1986.

  9. Imre-Lucaci A. & Cormoş Ana-Maria, MATLAB exemple şi aplicaţii în ingineria chimică (exemples and aplications in chemical engineering), Presa Universitară Clujeană, 2008.

  10. Allgeyer L.C., Miller M.J. & Lee S.-Y., Sensory and microbiological quality of yogurt drinks with prebiotics and probiotics, Journal of Dairy Science , Vol. 93, Issue 10, pp 4471-4479, 2010.

  11. Evans J., Zulewska J., Newbold M., Drake M.A. & Barbano D.M., Comparison of composition and sensory properties of 80% whey protein and milk serum protein concentrates, Journal of Dairy Science, Vol. 93, Issue 5, pp 1824-1843, 2010.

  12. Karagul Yuceer Y., Tuncel B., Guneser O., Engin B., Isleten M., Yasar K. & Mendes M., Characterization of aroma- active compounds, sensory properties, and proteolysis in Ezine cheese, Journal of Dairy Science , Vol. 92, Issue 9, pp 4146-4157, 2009. GeoConference on Nano, Bio and Green – Technologies for a Sustainable Future

View or Download full articleAccess options
Full paper accessChoose SWS login, librarian support, or instant article download.

SWS access login

Login as SWS Scientific Committee

Authors and approved SWS contributors will read and export their own linked papers after identity matching by SWS profile, email and SGEM GlobalID.

For librarian assistance: [email protected]

Purchase Instant Access

48-hour online accessComing soon
Online-only accessComing soon
Download the full article in PDF formatEUR 35
  • Article can be downloaded after successful payment.
  • Article may be used according to SWS library access terms.
  • Article cannot be redistributed.
Get full paper

Back to publication list