Concepedia

Acidity Changes During Refrigeration

Acidity Changes During Refrigeration is a scientific phenomenon that refers to the measurable alteration in titratable acidity of milk due to the activity of psychrotrophic microorganisms and enzymatic reactions during cold storage, distinguishing it from other post-harvest milk quality changes by its dependence on refrigeration-specific biochemical dynamics.

67

Publications

2.5K

Citations

235

Authors

72

Institutions

Publications per year

2017–2026

15

Parents

Publications

67

Effect of acidification on the activity of probiotics in yoghurt during cold storage

O.N. Donkor, A. Henriksson, Todor Vasiljevic et al. · International Dairy Journal · 2006 · 336 citations

, , +12

Determination of Organic Acids During the Fermentation and Cold Storage of Yogurt

Estrella Fernández-Garcı́a, J.U. McGregor · Journal of Dairy Science · 1994 · 156 citations · Full text

, , +14

Effect of storage period under variable conditions on the chemical and physical composition and colour of Spanish refrigerated orange juices

María J. Esteve, Ana Frígola, Cristián Rodrigo et al. · Food and Chemical Toxicology · 2005 · 116 citations

, , +16

Antioxidant activity and viability of lactic acid bacteria in soybean-yogurt made from cow and camel milk

Amal Bakr Shori · Journal of Taibah University for Science · 2013 · 115 citations · Full text

, , +17

Effects of <i>Lactobacillus rhamnosus</i> GG addition in ice cream

Cristina Alamprese, Roberto Foschino, Margherita Rossi et al. · International Journal of Dairy Technology · 2005 · 68 citations

, , +17

1–5 of 67

Authors

235

  1. OM
    Olga Martín‐Belloso

    Universitat de Lleida, Spain

    2 publications · 59 citations

    2

    h-index

  2. PN
    Patricia Nassos

    San Francisco General Hospital, United States

    2 publications · 57 citations

    2

    h-index

  3. CA
    Carlos Adam Conte‐Júnior

    Universidade Federal do Rio de Janeiro, Brazil

    2 publications · 52 citations

    2

    h-index

  4. AD
    A. Douglas King

    Western Regional Research Center, United States

    2 publications · 57 citations

    2

    h-index

  5. AE
    Allan E. Stafford

    Western Regional Research Center, United States

    2 publications · 57 citations

    2

    h-index

1–5 of 235

Institutions

72

  1. Instituto de Agroquímica y Tecnología de Alimentos

    Paterna, Spain

    2 h-index

    5 publications

    156 citations

  2. Massey University

    Palmerston North, New Zealand

    2 h-index

    4 publications

    68 citations

  3. Universitat de Lleida

    Lleida, Spain

    2 h-index

    6 publications

    142 citations

  4. Universidad Nacional del Litoral

    Santa Fe, Argentina

    2 h-index

    5 publications

    173 citations

  5. Universidade Federal Fluminense

    Niterói, Brazil

    2 h-index

    10 publications

    256 citations

  6. Instituto de Productos Lácteos de Asturias

    Oviedo, Spain

    2 h-index

    5 publications

    236 citations

  7. Pennsylvania State University

    State College, United States

    2 h-index

    8 publications

    216 citations

  8. Western Regional Research Center

    Albany, United States

    2 h-index

    7 publications

    128 citations

1–8 of 72

Venues

  1. Journal of Dairy Science

    JDS · 5 publications · 279 citations

    5

    h-index

  2. Journal of Food Processing and Preservation

    5 publications · 122 citations

    5

    h-index

  3. International Dairy Journal

    3 publications · 384 citations

    3

    h-index

  4. International Journal of Dairy Technology

    3 publications · 149 citations

    3

    h-index

  5. Journal of Food Science

    JFS · 3 publications · 61 citations

    3

    h-index

1–5