Influence of mango pulp and sucrose contents on the technological properties of solid preparations (freeze-dried) for yoghurt

This study analyzed solid preparations (freeze-dried) for yoghurt (SPY) to infer about the balance between healthiness and desirable sensory characteristics associated with the addition of sugar in this potential food matrix. Effect of the factors (mango pulp and sucrose contents) on the technologic...
Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Emanuel Neto Alves de Oliveira [verfasserIn] Ana Paula Trindade Rocha [verfasserIn] Josivanda Palmeira Gomes [verfasserIn] Bruno Fonsêca Feitosa [verfasserIn] Dyego da Costa Santos [verfasserIn] Elisabete Piancó de Sousa [verfasserIn] Danielle Martins Lemos [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2023

Schlagwörter:	Dairy product Healthiness Mangifera indica L. Sugar Yogurt powder

Übergeordnetes Werk:	In: Applied Food Research - Elsevier, 2021, 3(2023), 1, Seite 100295-
Übergeordnetes Werk:	volume:3 ; year:2023 ; number:1 ; pages:100295-

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.1016/j.afres.2023.100295

Katalog-ID:	DOAJ089321782

Internformat


LEADER	01000naa a22002652 4500
001	DOAJ089321782
003	DE-627
005	20230505005705.0
007	cr uuu---uuuuu
008	230505s2023 xx \|\|\|\|\|o 00\| \|\|eng c
024	7		\|a 10.1016/j.afres.2023.100295 \|2 doi
035			\|a (DE-627)DOAJ089321782
035			\|a (DE-599)DOAJ19467312e005444f898dc73094c00e3f
040			\|a DE-627 \|b ger \|c DE-627 \|e rakwb
041			\|a eng
050		0	\|a TP368-456
100	0		\|a Emanuel Neto Alves de Oliveira \|e verfasserin \|4 aut
245	1	0	\|a Influence of mango pulp and sucrose contents on the technological properties of solid preparations (freeze-dried) for yoghurt
264		1	\|c 2023
336			\|a Text \|b txt \|2 rdacontent
337			\|a Computermedien \|b c \|2 rdamedia
338			\|a Online-Ressource \|b cr \|2 rdacarrier
520			\|a This study analyzed solid preparations (freeze-dried) for yoghurt (SPY) to infer about the balance between healthiness and desirable sensory characteristics associated with the addition of sugar in this potential food matrix. Effect of the factors (mango pulp and sucrose contents) on the technological properties of seven formulations was investigated at three levels (4, 8, and 12%) under experimental design matrix. Ash, lipids, proteins, and energy value increased (p < 0.05) with decreasing sugar and mango pulp contents, possibly because of the higher content of pasteurized milk. The formulation with the highest sucrose and mango pulp contents (F4, 12%) had the highest carbohydrate content (80.97%). The most influential factor for technological properties of SPY was sucrose content, although mango pulp increased potassium content and acted effectively on pigmentation and color quality. Formulations with high mango pulp contents (8 and 12%) had better flowability and fluidity. Given the high solubility and hygroscopicity of SPY, it is suggested to use laminated packaging for adequate transport and storage of the final product. Thus, it is inferred that it is possible to develop dairy products with high potential by being nutritious, healthy and with lower sucrose contents.
650		4	\|a Dairy product
650		4	\|a Healthiness
650		4	\|a Mangifera indica L.
650		4	\|a Sugar
650		4	\|a Yogurt powder
653		0	\|a Food processing and manufacture
700	0		\|a Ana Paula Trindade Rocha \|e verfasserin \|4 aut
700	0		\|a Josivanda Palmeira Gomes \|e verfasserin \|4 aut
700	0		\|a Bruno Fonsêca Feitosa \|e verfasserin \|4 aut
700	0		\|a Dyego da Costa Santos \|e verfasserin \|4 aut
700	0		\|a Elisabete Piancó de Sousa \|e verfasserin \|4 aut
700	0		\|a Danielle Martins Lemos \|e verfasserin \|4 aut
773	0	8	\|i In \|t Applied Food Research \|d Elsevier, 2021 \|g 3(2023), 1, Seite 100295- \|w (DE-627)1780064993 \|x 27725022 \|7 nnns
773	1	8	\|g volume:3 \|g year:2023 \|g number:1 \|g pages:100295-
856	4	0	\|u https://doi.org/10.1016/j.afres.2023.100295 \|z kostenfrei
856	4	0	\|u https://doaj.org/article/19467312e005444f898dc73094c00e3f \|z kostenfrei
856	4	0	\|u http://www.sciencedirect.com/science/article/pii/S2772502223000343 \|z kostenfrei
856	4	2	\|u https://doaj.org/toc/2772-5022 \|y Journal toc \|z kostenfrei
912			\|a GBV_USEFLAG_A
912			\|a SYSFLAG_A
912			\|a GBV_DOAJ
912			\|a GBV_ILN_20
912			\|a GBV_ILN_22
912			\|a GBV_ILN_24
912			\|a GBV_ILN_31
912			\|a GBV_ILN_39
912			\|a GBV_ILN_40
912			\|a GBV_ILN_60
912			\|a GBV_ILN_62
912			\|a GBV_ILN_63
912			\|a GBV_ILN_65
912			\|a GBV_ILN_69
912			\|a GBV_ILN_70
912			\|a GBV_ILN_73
912			\|a GBV_ILN_95
912			\|a GBV_ILN_105
912			\|a GBV_ILN_110
912			\|a GBV_ILN_151
912			\|a GBV_ILN_161
912			\|a GBV_ILN_213
912			\|a GBV_ILN_224
912			\|a GBV_ILN_230
912			\|a GBV_ILN_285
912			\|a GBV_ILN_293
912			\|a GBV_ILN_602
912			\|a GBV_ILN_2001
912			\|a GBV_ILN_2003
912			\|a GBV_ILN_2005
912			\|a GBV_ILN_2006
912			\|a GBV_ILN_2007
912			\|a GBV_ILN_2008
912			\|a GBV_ILN_2009
912			\|a GBV_ILN_2010
912			\|a GBV_ILN_2011
912			\|a GBV_ILN_2014
912			\|a GBV_ILN_2015
912			\|a GBV_ILN_2020
912			\|a GBV_ILN_2021
912			\|a GBV_ILN_2025
912			\|a GBV_ILN_2026
912			\|a GBV_ILN_2027
912			\|a GBV_ILN_2034
912			\|a GBV_ILN_2038
912			\|a GBV_ILN_2044
912			\|a GBV_ILN_2048
912			\|a GBV_ILN_2049
912			\|a GBV_ILN_2050
912			\|a GBV_ILN_2055
912			\|a GBV_ILN_2056
912			\|a GBV_ILN_2059
912			\|a GBV_ILN_2061
912			\|a GBV_ILN_2064
912			\|a GBV_ILN_2088
912			\|a GBV_ILN_2106
912			\|a GBV_ILN_2110
912			\|a GBV_ILN_2112
912			\|a GBV_ILN_2122
912			\|a GBV_ILN_2129
912			\|a GBV_ILN_2143
912			\|a GBV_ILN_2152
912			\|a GBV_ILN_2153
912			\|a GBV_ILN_2190
912			\|a GBV_ILN_2232
912			\|a GBV_ILN_2336
912			\|a GBV_ILN_2470
912			\|a GBV_ILN_2507
912			\|a GBV_ILN_4012
912			\|a GBV_ILN_4035
912			\|a GBV_ILN_4037
912			\|a GBV_ILN_4112
912			\|a GBV_ILN_4125
912			\|a GBV_ILN_4126
912			\|a GBV_ILN_4242
912			\|a GBV_ILN_4249
912			\|a GBV_ILN_4251
912			\|a GBV_ILN_4305
912			\|a GBV_ILN_4306
912			\|a GBV_ILN_4307
912			\|a GBV_ILN_4313
912			\|a GBV_ILN_4322
912			\|a GBV_ILN_4323
912			\|a GBV_ILN_4324
912			\|a GBV_ILN_4325
912			\|a GBV_ILN_4326
912			\|a GBV_ILN_4333
912			\|a GBV_ILN_4334
912			\|a GBV_ILN_4338
912			\|a GBV_ILN_4367
912			\|a GBV_ILN_4393
912			\|a GBV_ILN_4700
951			\|a AR
952			\|d 3 \|j 2023 \|e 1 \|h 100295-

Indexfelder

author_variant	e n a d o enado a p t r aptr j p g jpg b f f bff d d c s ddcs e p d s epds d m l dml
matchkey_str	article:27725022:2023----::nlecomnoupnscoeotnsnhtcnlgclrprisfoipea
hierarchy_sort_str	2023
callnumber-subject-code	TP
publishDate	2023
allfields	10.1016/j.afres.2023.100295 doi (DE-627)DOAJ089321782 (DE-599)DOAJ19467312e005444f898dc73094c00e3f DE-627 ger DE-627 rakwb eng TP368-456 Emanuel Neto Alves de Oliveira verfasserin aut Influence of mango pulp and sucrose contents on the technological properties of solid preparations (freeze-dried) for yoghurt 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier This study analyzed solid preparations (freeze-dried) for yoghurt (SPY) to infer about the balance between healthiness and desirable sensory characteristics associated with the addition of sugar in this potential food matrix. Effect of the factors (mango pulp and sucrose contents) on the technological properties of seven formulations was investigated at three levels (4, 8, and 12%) under experimental design matrix. Ash, lipids, proteins, and energy value increased (p < 0.05) with decreasing sugar and mango pulp contents, possibly because of the higher content of pasteurized milk. The formulation with the highest sucrose and mango pulp contents (F4, 12%) had the highest carbohydrate content (80.97%). The most influential factor for technological properties of SPY was sucrose content, although mango pulp increased potassium content and acted effectively on pigmentation and color quality. Formulations with high mango pulp contents (8 and 12%) had better flowability and fluidity. Given the high solubility and hygroscopicity of SPY, it is suggested to use laminated packaging for adequate transport and storage of the final product. Thus, it is inferred that it is possible to develop dairy products with high potential by being nutritious, healthy and with lower sucrose contents. Dairy product Healthiness Mangifera indica L. Sugar Yogurt powder Food processing and manufacture Ana Paula Trindade Rocha verfasserin aut Josivanda Palmeira Gomes verfasserin aut Bruno Fonsêca Feitosa verfasserin aut Dyego da Costa Santos verfasserin aut Elisabete Piancó de Sousa verfasserin aut Danielle Martins Lemos verfasserin aut In Applied Food Research Elsevier, 2021 3(2023), 1, Seite 100295- (DE-627)1780064993 27725022 nnns volume:3 year:2023 number:1 pages:100295- https://doi.org/10.1016/j.afres.2023.100295 kostenfrei https://doaj.org/article/19467312e005444f898dc73094c00e3f kostenfrei http://www.sciencedirect.com/science/article/pii/S2772502223000343 kostenfrei https://doaj.org/toc/2772-5022 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 AR 3 2023 1 100295-
spelling	10.1016/j.afres.2023.100295 doi (DE-627)DOAJ089321782 (DE-599)DOAJ19467312e005444f898dc73094c00e3f DE-627 ger DE-627 rakwb eng TP368-456 Emanuel Neto Alves de Oliveira verfasserin aut Influence of mango pulp and sucrose contents on the technological properties of solid preparations (freeze-dried) for yoghurt 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier This study analyzed solid preparations (freeze-dried) for yoghurt (SPY) to infer about the balance between healthiness and desirable sensory characteristics associated with the addition of sugar in this potential food matrix. Effect of the factors (mango pulp and sucrose contents) on the technological properties of seven formulations was investigated at three levels (4, 8, and 12%) under experimental design matrix. Ash, lipids, proteins, and energy value increased (p < 0.05) with decreasing sugar and mango pulp contents, possibly because of the higher content of pasteurized milk. The formulation with the highest sucrose and mango pulp contents (F4, 12%) had the highest carbohydrate content (80.97%). The most influential factor for technological properties of SPY was sucrose content, although mango pulp increased potassium content and acted effectively on pigmentation and color quality. Formulations with high mango pulp contents (8 and 12%) had better flowability and fluidity. Given the high solubility and hygroscopicity of SPY, it is suggested to use laminated packaging for adequate transport and storage of the final product. Thus, it is inferred that it is possible to develop dairy products with high potential by being nutritious, healthy and with lower sucrose contents. Dairy product Healthiness Mangifera indica L. Sugar Yogurt powder Food processing and manufacture Ana Paula Trindade Rocha verfasserin aut Josivanda Palmeira Gomes verfasserin aut Bruno Fonsêca Feitosa verfasserin aut Dyego da Costa Santos verfasserin aut Elisabete Piancó de Sousa verfasserin aut Danielle Martins Lemos verfasserin aut In Applied Food Research Elsevier, 2021 3(2023), 1, Seite 100295- (DE-627)1780064993 27725022 nnns volume:3 year:2023 number:1 pages:100295- https://doi.org/10.1016/j.afres.2023.100295 kostenfrei https://doaj.org/article/19467312e005444f898dc73094c00e3f kostenfrei http://www.sciencedirect.com/science/article/pii/S2772502223000343 kostenfrei https://doaj.org/toc/2772-5022 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 AR 3 2023 1 100295-
allfields_unstemmed	10.1016/j.afres.2023.100295 doi (DE-627)DOAJ089321782 (DE-599)DOAJ19467312e005444f898dc73094c00e3f DE-627 ger DE-627 rakwb eng TP368-456 Emanuel Neto Alves de Oliveira verfasserin aut Influence of mango pulp and sucrose contents on the technological properties of solid preparations (freeze-dried) for yoghurt 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier This study analyzed solid preparations (freeze-dried) for yoghurt (SPY) to infer about the balance between healthiness and desirable sensory characteristics associated with the addition of sugar in this potential food matrix. Effect of the factors (mango pulp and sucrose contents) on the technological properties of seven formulations was investigated at three levels (4, 8, and 12%) under experimental design matrix. Ash, lipids, proteins, and energy value increased (p < 0.05) with decreasing sugar and mango pulp contents, possibly because of the higher content of pasteurized milk. The formulation with the highest sucrose and mango pulp contents (F4, 12%) had the highest carbohydrate content (80.97%). The most influential factor for technological properties of SPY was sucrose content, although mango pulp increased potassium content and acted effectively on pigmentation and color quality. Formulations with high mango pulp contents (8 and 12%) had better flowability and fluidity. Given the high solubility and hygroscopicity of SPY, it is suggested to use laminated packaging for adequate transport and storage of the final product. Thus, it is inferred that it is possible to develop dairy products with high potential by being nutritious, healthy and with lower sucrose contents. Dairy product Healthiness Mangifera indica L. Sugar Yogurt powder Food processing and manufacture Ana Paula Trindade Rocha verfasserin aut Josivanda Palmeira Gomes verfasserin aut Bruno Fonsêca Feitosa verfasserin aut Dyego da Costa Santos verfasserin aut Elisabete Piancó de Sousa verfasserin aut Danielle Martins Lemos verfasserin aut In Applied Food Research Elsevier, 2021 3(2023), 1, Seite 100295- (DE-627)1780064993 27725022 nnns volume:3 year:2023 number:1 pages:100295- https://doi.org/10.1016/j.afres.2023.100295 kostenfrei https://doaj.org/article/19467312e005444f898dc73094c00e3f kostenfrei http://www.sciencedirect.com/science/article/pii/S2772502223000343 kostenfrei https://doaj.org/toc/2772-5022 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 AR 3 2023 1 100295-
allfieldsGer	10.1016/j.afres.2023.100295 doi (DE-627)DOAJ089321782 (DE-599)DOAJ19467312e005444f898dc73094c00e3f DE-627 ger DE-627 rakwb eng TP368-456 Emanuel Neto Alves de Oliveira verfasserin aut Influence of mango pulp and sucrose contents on the technological properties of solid preparations (freeze-dried) for yoghurt 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier This study analyzed solid preparations (freeze-dried) for yoghurt (SPY) to infer about the balance between healthiness and desirable sensory characteristics associated with the addition of sugar in this potential food matrix. Effect of the factors (mango pulp and sucrose contents) on the technological properties of seven formulations was investigated at three levels (4, 8, and 12%) under experimental design matrix. Ash, lipids, proteins, and energy value increased (p < 0.05) with decreasing sugar and mango pulp contents, possibly because of the higher content of pasteurized milk. The formulation with the highest sucrose and mango pulp contents (F4, 12%) had the highest carbohydrate content (80.97%). The most influential factor for technological properties of SPY was sucrose content, although mango pulp increased potassium content and acted effectively on pigmentation and color quality. Formulations with high mango pulp contents (8 and 12%) had better flowability and fluidity. Given the high solubility and hygroscopicity of SPY, it is suggested to use laminated packaging for adequate transport and storage of the final product. Thus, it is inferred that it is possible to develop dairy products with high potential by being nutritious, healthy and with lower sucrose contents. Dairy product Healthiness Mangifera indica L. Sugar Yogurt powder Food processing and manufacture Ana Paula Trindade Rocha verfasserin aut Josivanda Palmeira Gomes verfasserin aut Bruno Fonsêca Feitosa verfasserin aut Dyego da Costa Santos verfasserin aut Elisabete Piancó de Sousa verfasserin aut Danielle Martins Lemos verfasserin aut In Applied Food Research Elsevier, 2021 3(2023), 1, Seite 100295- (DE-627)1780064993 27725022 nnns volume:3 year:2023 number:1 pages:100295- https://doi.org/10.1016/j.afres.2023.100295 kostenfrei https://doaj.org/article/19467312e005444f898dc73094c00e3f kostenfrei http://www.sciencedirect.com/science/article/pii/S2772502223000343 kostenfrei https://doaj.org/toc/2772-5022 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 AR 3 2023 1 100295-
allfieldsSound	10.1016/j.afres.2023.100295 doi (DE-627)DOAJ089321782 (DE-599)DOAJ19467312e005444f898dc73094c00e3f DE-627 ger DE-627 rakwb eng TP368-456 Emanuel Neto Alves de Oliveira verfasserin aut Influence of mango pulp and sucrose contents on the technological properties of solid preparations (freeze-dried) for yoghurt 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier This study analyzed solid preparations (freeze-dried) for yoghurt (SPY) to infer about the balance between healthiness and desirable sensory characteristics associated with the addition of sugar in this potential food matrix. Effect of the factors (mango pulp and sucrose contents) on the technological properties of seven formulations was investigated at three levels (4, 8, and 12%) under experimental design matrix. Ash, lipids, proteins, and energy value increased (p < 0.05) with decreasing sugar and mango pulp contents, possibly because of the higher content of pasteurized milk. The formulation with the highest sucrose and mango pulp contents (F4, 12%) had the highest carbohydrate content (80.97%). The most influential factor for technological properties of SPY was sucrose content, although mango pulp increased potassium content and acted effectively on pigmentation and color quality. Formulations with high mango pulp contents (8 and 12%) had better flowability and fluidity. Given the high solubility and hygroscopicity of SPY, it is suggested to use laminated packaging for adequate transport and storage of the final product. Thus, it is inferred that it is possible to develop dairy products with high potential by being nutritious, healthy and with lower sucrose contents. Dairy product Healthiness Mangifera indica L. Sugar Yogurt powder Food processing and manufacture Ana Paula Trindade Rocha verfasserin aut Josivanda Palmeira Gomes verfasserin aut Bruno Fonsêca Feitosa verfasserin aut Dyego da Costa Santos verfasserin aut Elisabete Piancó de Sousa verfasserin aut Danielle Martins Lemos verfasserin aut In Applied Food Research Elsevier, 2021 3(2023), 1, Seite 100295- (DE-627)1780064993 27725022 nnns volume:3 year:2023 number:1 pages:100295- https://doi.org/10.1016/j.afres.2023.100295 kostenfrei https://doaj.org/article/19467312e005444f898dc73094c00e3f kostenfrei http://www.sciencedirect.com/science/article/pii/S2772502223000343 kostenfrei https://doaj.org/toc/2772-5022 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 AR 3 2023 1 100295-
language	English
source	In Applied Food Research 3(2023), 1, Seite 100295- volume:3 year:2023 number:1 pages:100295-
sourceStr	In Applied Food Research 3(2023), 1, Seite 100295- volume:3 year:2023 number:1 pages:100295-
format_phy_str_mv	Article
institution	findex.gbv.de
topic_facet	Dairy product Healthiness Mangifera indica L. Sugar Yogurt powder Food processing and manufacture
isfreeaccess_bool	true
container_title	Applied Food Research
authorswithroles_txt_mv	Emanuel Neto Alves de Oliveira @@aut@@ Ana Paula Trindade Rocha @@aut@@ Josivanda Palmeira Gomes @@aut@@ Bruno Fonsêca Feitosa @@aut@@ Dyego da Costa Santos @@aut@@ Elisabete Piancó de Sousa @@aut@@ Danielle Martins Lemos @@aut@@
publishDateDaySort_date	2023-01-01T00:00:00Z
hierarchy_top_id	1780064993
id	DOAJ089321782
language_de	englisch
fullrecord	<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000naa a22002652 4500</leader><controlfield tag="001">DOAJ089321782</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230505005705.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">230505s2023 xx \|\|\|\|\|o 00\| \|\|eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1016/j.afres.2023.100295</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)DOAJ089321782</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)DOAJ19467312e005444f898dc73094c00e3f</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="050" ind1=" " ind2="0"><subfield code="a">TP368-456</subfield></datafield><datafield tag="100" ind1="0" ind2=" "><subfield code="a">Emanuel Neto Alves de Oliveira</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Influence of mango pulp and sucrose contents on the technological properties of solid preparations (freeze-dried) for yoghurt</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2023</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">Computermedien</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">This study analyzed solid preparations (freeze-dried) for yoghurt (SPY) to infer about the balance between healthiness and desirable sensory characteristics associated with the addition of sugar in this potential food matrix. Effect of the factors (mango pulp and sucrose contents) on the technological properties of seven formulations was investigated at three levels (4, 8, and 12%) under experimental design matrix. Ash, lipids, proteins, and energy value increased (p < 0.05) with decreasing sugar and mango pulp contents, possibly because of the higher content of pasteurized milk. The formulation with the highest sucrose and mango pulp contents (F4, 12%) had the highest carbohydrate content (80.97%). The most influential factor for technological properties of SPY was sucrose content, although mango pulp increased potassium content and acted effectively on pigmentation and color quality. Formulations with high mango pulp contents (8 and 12%) had better flowability and fluidity. Given the high solubility and hygroscopicity of SPY, it is suggested to use laminated packaging for adequate transport and storage of the final product. Thus, it is inferred that it is possible to develop dairy products with high potential by being nutritious, healthy and with lower sucrose contents.</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Dairy product</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Healthiness</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Mangifera indica L.</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Sugar</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Yogurt powder</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Food processing and manufacture</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Ana Paula Trindade Rocha</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Josivanda Palmeira Gomes</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Bruno Fonsêca Feitosa</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Dyego da Costa Santos</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Elisabete Piancó de Sousa</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Danielle Martins Lemos</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">In</subfield><subfield code="t">Applied Food Research</subfield><subfield code="d">Elsevier, 2021</subfield><subfield code="g">3(2023), 1, Seite 100295-</subfield><subfield code="w">(DE-627)1780064993</subfield><subfield code="x">27725022</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:3</subfield><subfield code="g">year:2023</subfield><subfield code="g">number:1</subfield><subfield code="g">pages:100295-</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doi.org/10.1016/j.afres.2023.100295</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doaj.org/article/19467312e005444f898dc73094c00e3f</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">http://www.sciencedirect.com/science/article/pii/S2772502223000343</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="u">https://doaj.org/toc/2772-5022</subfield><subfield code="y">Journal toc</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_DOAJ</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_20</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_22</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_24</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_31</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_39</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_40</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_60</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_62</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_63</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_65</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_69</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_70</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_73</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_95</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_105</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_110</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_151</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_161</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_213</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_224</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_230</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_285</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_293</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_602</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2001</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2003</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2005</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2006</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2007</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2008</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2009</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2010</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2011</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2014</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2015</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2020</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2021</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2025</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2026</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2027</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2034</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2038</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2044</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2048</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2049</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2050</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2055</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2056</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2059</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2061</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2064</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2088</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2106</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2110</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2112</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2122</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2129</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2143</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2152</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2153</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2190</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2232</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2336</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2470</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2507</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4012</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4035</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4037</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4112</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4125</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4126</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4242</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4249</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4251</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4305</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4306</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4307</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4313</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4322</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4323</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4324</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4325</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4326</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4333</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4334</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4338</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4367</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4393</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4700</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">3</subfield><subfield code="j">2023</subfield><subfield code="e">1</subfield><subfield code="h">100295-</subfield></datafield></record></collection>
callnumber-first	T - Technology
author	Emanuel Neto Alves de Oliveira
spellingShingle	Emanuel Neto Alves de Oliveira misc TP368-456 misc Dairy product misc Healthiness misc Mangifera indica L. misc Sugar misc Yogurt powder misc Food processing and manufacture Influence of mango pulp and sucrose contents on the technological properties of solid preparations (freeze-dried) for yoghurt
authorStr	Emanuel Neto Alves de Oliveira
ppnlink_with_tag_str_mv	@@773@@(DE-627)1780064993
format	electronic Article
delete_txt_mv	keep
author_role	aut aut aut aut aut aut aut
collection	DOAJ
remote_str	true
callnumber-label	TP368-456
illustrated	Not Illustrated
issn	27725022
topic_title	TP368-456 Influence of mango pulp and sucrose contents on the technological properties of solid preparations (freeze-dried) for yoghurt Dairy product Healthiness Mangifera indica L. Sugar Yogurt powder
topic	misc TP368-456 misc Dairy product misc Healthiness misc Mangifera indica L. misc Sugar misc Yogurt powder misc Food processing and manufacture
topic_unstemmed	misc TP368-456 misc Dairy product misc Healthiness misc Mangifera indica L. misc Sugar misc Yogurt powder misc Food processing and manufacture
topic_browse	misc TP368-456 misc Dairy product misc Healthiness misc Mangifera indica L. misc Sugar misc Yogurt powder misc Food processing and manufacture
format_facet	Elektronische Aufsätze Aufsätze Elektronische Ressource
format_main_str_mv	Text Zeitschrift/Artikel
carriertype_str_mv	cr
hierarchy_parent_title	Applied Food Research
hierarchy_parent_id	1780064993
hierarchy_top_title	Applied Food Research
isfreeaccess_txt	true
familylinks_str_mv	(DE-627)1780064993
title	Influence of mango pulp and sucrose contents on the technological properties of solid preparations (freeze-dried) for yoghurt
ctrlnum	(DE-627)DOAJ089321782 (DE-599)DOAJ19467312e005444f898dc73094c00e3f
title_full	Influence of mango pulp and sucrose contents on the technological properties of solid preparations (freeze-dried) for yoghurt
author_sort	Emanuel Neto Alves de Oliveira
journal	Applied Food Research
journalStr	Applied Food Research
callnumber-first-code	T
lang_code	eng
isOA_bool	true
recordtype	marc
publishDateSort	2023
contenttype_str_mv	txt
container_start_page	100295
author_browse	Emanuel Neto Alves de Oliveira Ana Paula Trindade Rocha Josivanda Palmeira Gomes Bruno Fonsêca Feitosa Dyego da Costa Santos Elisabete Piancó de Sousa Danielle Martins Lemos
container_volume	3
class	TP368-456
format_se	Elektronische Aufsätze
author-letter	Emanuel Neto Alves de Oliveira
doi_str_mv	10.1016/j.afres.2023.100295
author2-role	verfasserin
title_sort	influence of mango pulp and sucrose contents on the technological properties of solid preparations (freeze-dried) for yoghurt
callnumber	TP368-456
title_auth	Influence of mango pulp and sucrose contents on the technological properties of solid preparations (freeze-dried) for yoghurt
abstract	This study analyzed solid preparations (freeze-dried) for yoghurt (SPY) to infer about the balance between healthiness and desirable sensory characteristics associated with the addition of sugar in this potential food matrix. Effect of the factors (mango pulp and sucrose contents) on the technological properties of seven formulations was investigated at three levels (4, 8, and 12%) under experimental design matrix. Ash, lipids, proteins, and energy value increased (p < 0.05) with decreasing sugar and mango pulp contents, possibly because of the higher content of pasteurized milk. The formulation with the highest sucrose and mango pulp contents (F4, 12%) had the highest carbohydrate content (80.97%). The most influential factor for technological properties of SPY was sucrose content, although mango pulp increased potassium content and acted effectively on pigmentation and color quality. Formulations with high mango pulp contents (8 and 12%) had better flowability and fluidity. Given the high solubility and hygroscopicity of SPY, it is suggested to use laminated packaging for adequate transport and storage of the final product. Thus, it is inferred that it is possible to develop dairy products with high potential by being nutritious, healthy and with lower sucrose contents.
abstractGer	This study analyzed solid preparations (freeze-dried) for yoghurt (SPY) to infer about the balance between healthiness and desirable sensory characteristics associated with the addition of sugar in this potential food matrix. Effect of the factors (mango pulp and sucrose contents) on the technological properties of seven formulations was investigated at three levels (4, 8, and 12%) under experimental design matrix. Ash, lipids, proteins, and energy value increased (p < 0.05) with decreasing sugar and mango pulp contents, possibly because of the higher content of pasteurized milk. The formulation with the highest sucrose and mango pulp contents (F4, 12%) had the highest carbohydrate content (80.97%). The most influential factor for technological properties of SPY was sucrose content, although mango pulp increased potassium content and acted effectively on pigmentation and color quality. Formulations with high mango pulp contents (8 and 12%) had better flowability and fluidity. Given the high solubility and hygroscopicity of SPY, it is suggested to use laminated packaging for adequate transport and storage of the final product. Thus, it is inferred that it is possible to develop dairy products with high potential by being nutritious, healthy and with lower sucrose contents.
abstract_unstemmed	This study analyzed solid preparations (freeze-dried) for yoghurt (SPY) to infer about the balance between healthiness and desirable sensory characteristics associated with the addition of sugar in this potential food matrix. Effect of the factors (mango pulp and sucrose contents) on the technological properties of seven formulations was investigated at three levels (4, 8, and 12%) under experimental design matrix. Ash, lipids, proteins, and energy value increased (p < 0.05) with decreasing sugar and mango pulp contents, possibly because of the higher content of pasteurized milk. The formulation with the highest sucrose and mango pulp contents (F4, 12%) had the highest carbohydrate content (80.97%). The most influential factor for technological properties of SPY was sucrose content, although mango pulp increased potassium content and acted effectively on pigmentation and color quality. Formulations with high mango pulp contents (8 and 12%) had better flowability and fluidity. Given the high solubility and hygroscopicity of SPY, it is suggested to use laminated packaging for adequate transport and storage of the final product. Thus, it is inferred that it is possible to develop dairy products with high potential by being nutritious, healthy and with lower sucrose contents.
collection_details	GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700
container_issue	1
title_short	Influence of mango pulp and sucrose contents on the technological properties of solid preparations (freeze-dried) for yoghurt
url	https://doi.org/10.1016/j.afres.2023.100295 https://doaj.org/article/19467312e005444f898dc73094c00e3f http://www.sciencedirect.com/science/article/pii/S2772502223000343 https://doaj.org/toc/2772-5022
remote_bool	true
author2	Ana Paula Trindade Rocha Josivanda Palmeira Gomes Bruno Fonsêca Feitosa Dyego da Costa Santos Elisabete Piancó de Sousa Danielle Martins Lemos
author2Str	Ana Paula Trindade Rocha Josivanda Palmeira Gomes Bruno Fonsêca Feitosa Dyego da Costa Santos Elisabete Piancó de Sousa Danielle Martins Lemos
ppnlink	1780064993
callnumber-subject	TP - Chemical Technology
mediatype_str_mv	c
isOA_txt	true
hochschulschrift_bool	false
doi_str	10.1016/j.afres.2023.100295
callnumber-a	TP368-456
up_date	2024-07-03T22:28:26.802Z
_version_	1803598647058759680
fullrecord_marcxml	<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000naa a22002652 4500</leader><controlfield tag="001">DOAJ089321782</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230505005705.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">230505s2023 xx \|\|\|\|\|o 00\| \|\|eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1016/j.afres.2023.100295</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)DOAJ089321782</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)DOAJ19467312e005444f898dc73094c00e3f</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="050" ind1=" " ind2="0"><subfield code="a">TP368-456</subfield></datafield><datafield tag="100" ind1="0" ind2=" "><subfield code="a">Emanuel Neto Alves de Oliveira</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Influence of mango pulp and sucrose contents on the technological properties of solid preparations (freeze-dried) for yoghurt</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2023</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">Computermedien</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">This study analyzed solid preparations (freeze-dried) for yoghurt (SPY) to infer about the balance between healthiness and desirable sensory characteristics associated with the addition of sugar in this potential food matrix. Effect of the factors (mango pulp and sucrose contents) on the technological properties of seven formulations was investigated at three levels (4, 8, and 12%) under experimental design matrix. Ash, lipids, proteins, and energy value increased (p < 0.05) with decreasing sugar and mango pulp contents, possibly because of the higher content of pasteurized milk. The formulation with the highest sucrose and mango pulp contents (F4, 12%) had the highest carbohydrate content (80.97%). The most influential factor for technological properties of SPY was sucrose content, although mango pulp increased potassium content and acted effectively on pigmentation and color quality. Formulations with high mango pulp contents (8 and 12%) had better flowability and fluidity. Given the high solubility and hygroscopicity of SPY, it is suggested to use laminated packaging for adequate transport and storage of the final product. Thus, it is inferred that it is possible to develop dairy products with high potential by being nutritious, healthy and with lower sucrose contents.</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Dairy product</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Healthiness</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Mangifera indica L.</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Sugar</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Yogurt powder</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Food processing and manufacture</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Ana Paula Trindade Rocha</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Josivanda Palmeira Gomes</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Bruno Fonsêca Feitosa</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Dyego da Costa Santos</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Elisabete Piancó de Sousa</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Danielle Martins Lemos</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">In</subfield><subfield code="t">Applied Food Research</subfield><subfield code="d">Elsevier, 2021</subfield><subfield code="g">3(2023), 1, Seite 100295-</subfield><subfield code="w">(DE-627)1780064993</subfield><subfield code="x">27725022</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:3</subfield><subfield code="g">year:2023</subfield><subfield code="g">number:1</subfield><subfield code="g">pages:100295-</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doi.org/10.1016/j.afres.2023.100295</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doaj.org/article/19467312e005444f898dc73094c00e3f</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">http://www.sciencedirect.com/science/article/pii/S2772502223000343</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="u">https://doaj.org/toc/2772-5022</subfield><subfield code="y">Journal toc</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_DOAJ</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_20</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_22</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_24</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_31</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_39</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_40</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_60</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_62</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_63</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_65</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_69</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_70</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_73</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_95</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_105</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_110</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_151</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_161</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_213</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_224</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_230</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_285</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_293</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_602</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2001</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2003</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2005</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2006</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2007</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2008</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2009</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2010</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2011</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2014</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2015</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2020</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2021</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2025</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2026</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2027</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2034</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2038</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2044</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2048</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2049</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2050</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2055</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2056</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2059</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2061</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2064</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2088</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2106</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2110</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2112</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2122</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2129</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2143</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2152</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2153</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2190</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2232</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2336</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2470</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2507</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4012</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4035</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4037</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4112</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4125</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4126</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4242</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4249</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4251</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4305</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4306</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4307</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4313</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4322</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4323</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4324</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4325</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4326</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4333</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4334</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4338</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4367</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4393</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4700</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">3</subfield><subfield code="j">2023</subfield><subfield code="e">1</subfield><subfield code="h">100295-</subfield></datafield></record></collection>
score	7.40059

Nicht das Richtige dabei?

Schreiben Sie uns!

Influence of mango pulp and sucrose contents on the technological properties of solid preparations (freeze-dried) for yoghurt

Nicht das Richtige dabei?

Zugang & Verfügbarkeit

Vorhandene Bände

Nicht das Richtige dabei?