Iranian Food Science and Technology Research Journal

with the collaboration of Iranian Food Science and Technology Association (IFSTA)

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Keywords = Acidification kinetics

Number of Articles: 1
The Effect of "Spirulina platensis" Biomass on Acidification Kinetics and Microstructural Charactrisitics of Yogurt

Seyed Amir Tavakoli Lahijani; Fakhri Shahidi; Mehdi Varidi; Mohebbat Mohebbi

Volume 11, Issue 2 , May and June 2015, , Pages 152-160

https://doi.org/10.22067/ifstrj.v1394i2.38079

Abstract
  Spirulina platensis is a blue-green microalga with unique nutrient content and several therapeutic aspects which has been used for fortification of different foods. In this study, the effect of Spirulina platensis powder in different levels (0, 0.5, 1 and 2 percent), added in two stages (before pasteurization ...  Read More