Log in
Language:

MERAL Myanmar Education Research and Learning Portal

  • Top
  • Universities
  • Ranking
To
lat lon distance
To

Field does not validate



Index Link

Index Tree

Please input email address.

WEKO

One fine body…

WEKO

One fine body…

Item

{"_buckets": {"deposit": "b50ae22b-3bf3-46d1-990c-8eb6cbc9a3aa"}, "_deposit": {"created_by": 16, "id": "7077", "owner": "16", "owners": [16], "owners_ext": {"displayname": "Aye", "username": "aye"}, "pid": {"revision_id": 0, "type": "depid", "value": "7077"}, "status": "published"}, "_oai": {"id": "oai:meral.edu.mm:recid/00007077", "sets": ["user-uy"]}, "communities": ["ccm", "ccp", "kyauksetu", "ltc", "maas", "miit", "mlmu", "mmu", "mtlu", "mtu", "mub", "mude", "mufl", "pathein", "scu", "suoe", "tcu", "tgu", "tuh", "tum", "ucsm", "ucsmtla", "ucsmub", "ucspathein", "ucstaungoo", "ucsy", "udmm", "udmy", "uit", "um", "um1", "um2", "umkn", "umm", "uphy", "urj", "uvs", "uy", "yau", "ydbu", "ytu", "yude", "yueco", "yufl", "yuoe"], "item_1583103067471": {"attribute_name": "Title", "attribute_value_mlt": [{"subitem_1551255647225": "Antioxidant Activity and Sensory Evaluation of Milk Kefir", "subitem_1551255648112": "en"}]}, "item_1583103085720": {"attribute_name": "Description", "attribute_value_mlt": [{"interim": "In this study, milk kefir was prepared by using 20g of milk kefir grains and milk kefir starter culture for one liter of milk. Fermentation was carried out by changing the fermentation time such as 0hr, 6hr, 12hr, 18hr, 24hr, 30hr, 36hr, 42hr and 48hr. For the results obtained, 24hr fermentation time was found to be the most suitable condition for the preparation of milk kefir due to pH, taste and texture of prepared milk kefir. It was also found that antioxidant activity of milk kefir using milk kefir grains at 40% concentration was higher than that of using milk kefir starter culture."}]}, "item_1583103120197": {"attribute_name": "Files", "attribute_type": "file", "attribute_value_mlt": [{"accessrole": "open_access", "date": [{"dateType": "Available", "dateValue": "2020-12-29"}], "displaytype": "preview", "download_preview_message": "", "file_order": 0, "filename": "36.pdf", "filesize": [{"value": "130 KB"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_0", "mimetype": "application/pdf", "size": 130000.0, "url": {"url": "https://meral.edu.mm/record/7077/files/36.pdf"}, "version_id": "6a719496-3fba-43ea-8e9f-77cdd0f418d6"}]}, "item_1583103147082": {"attribute_name": "Conference papers", "attribute_value_mlt": [{"subitem_c_date": "12th–14thDecember 2019", "subitem_conference_title": "2nd International conference on bioeconomy", "subitem_place": "University Research Center (Inya)University of Yangon Yangon, Myanma"}]}, "item_1583105942107": {"attribute_name": "Authors", "attribute_value_mlt": [{"subitem_authors": [{"subitem_authors_fullname": "Bo Bo Thet"}]}]}, "item_1583108359239": {"attribute_name": "Upload type", "attribute_value_mlt": [{"interim": "Publication"}]}, "item_1583108428133": {"attribute_name": "Publication type", "attribute_value_mlt": [{"interim": "Conference paper"}]}, "item_1583159729339": {"attribute_name": "Publication date", "attribute_value": "2020-06-02"}, "item_title": "Antioxidant Activity and Sensory Evaluation of Milk Kefir", "item_type_id": "21", "owner": "16", "path": ["1582967436313"], "permalink_uri": "http://hdl.handle.net/20.500.12678/0000007077", "pubdate": {"attribute_name": "Deposited date", "attribute_value": "2020-12-29"}, "publish_date": "2020-12-29", "publish_status": "0", "recid": "7077", "relation": {}, "relation_version_is_last": true, "title": ["Antioxidant Activity and Sensory Evaluation of Milk Kefir"], "weko_shared_id": -1}
  1. University of Yangon
  2. Department of Industrial Chemistry

Antioxidant Activity and Sensory Evaluation of Milk Kefir

http://hdl.handle.net/20.500.12678/0000007077
http://hdl.handle.net/20.500.12678/0000007077
a05e7113-1e1d-4d02-9b28-d3fb83e98822
b50ae22b-3bf3-46d1-990c-8eb6cbc9a3aa
None
Preview
Name / File License Actions
36.pdf 36.pdf (130 KB)
license.icon
Publication type
Conference paper
Upload type
Publication
Title
Title Antioxidant Activity and Sensory Evaluation of Milk Kefir
Language en
Publication date 2020-06-02
Authors
Bo Bo Thet
Description
In this study, milk kefir was prepared by using 20g of milk kefir grains and milk kefir starter culture for one liter of milk. Fermentation was carried out by changing the fermentation time such as 0hr, 6hr, 12hr, 18hr, 24hr, 30hr, 36hr, 42hr and 48hr. For the results obtained, 24hr fermentation time was found to be the most suitable condition for the preparation of milk kefir due to pH, taste and texture of prepared milk kefir. It was also found that antioxidant activity of milk kefir using milk kefir grains at 40% concentration was higher than that of using milk kefir starter culture.
Conference papers
12th–14thDecember 2019
2nd International conference on bioeconomy
University Research Center (Inya)University of Yangon Yangon, Myanma
Back
0
0
views
downloads
See details
Views Downloads

Versions

Ver.1 2020-12-29 09:08:27.569505
Show All versions

Share

Mendeley Twitter Facebook Print Addthis

Export

OAI-PMH
  • OAI-PMH DublinCore
Other Formats
  • JSON

Confirm


Back to MERAL


Back to MERAL