A Study of Quality Indicators of Yogurt Prepared in Containers Pre-treated with Ionizing Radiation

被引：0
|
作者：
Ishkova, M. I. [1 ]
Selezneva, I. S. [1 ]
Baranova, A. A. [1 ]
机构：
[1] Ural Fed Univ, 19 Mira St, Ekaterinburg 620002, Russia
来源：
VII INTERNATIONAL YOUNG RESEARCHERS' CONFERENCE - PHYSICS, TECHNOLOGY, INNOVATIONS (PTI-2020) | 2020年 / 2313卷
关键词：
D O I：
10.1063/5.0033695
中图分类号：
O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];
学科分类号：
07 ; 0710 ; 09 ;
摘要：
One of the most important factors affecting people's health is a healthy diet. Dairy products, like all food products, inevitably decompose and deteriorate over time. In this regard, it is necessary to control the quality and safety of products in accordance with standards. In this work, the organoleptic, microbiological and physicochemical parameters of yogurt prepared in containers previously irradiated with ionizing radiation were studied in comparison with a control sample. Glass and PET containers were used in these experiments.
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页数：6
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