Synbiotic Microencapsulation from Slow Digestible Colored Rice and Its Effect on Yoghurt Quality-Reference-Cited by-同舟云学术

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Synbiotic Microencapsulation from Slow Digestible Colored Rice and Its Effect on Yoghurt Quality

Published:2018-02-22 Issue:6 Volume:11 Page:1111-1124
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Wattananapakasem Isara,van Valenberg Hein J. F.,Fogliano Vincenzo,Costabile Adele,Suwannaporn Prisana

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Link

http://link.springer.com/article/10.1007/s11947-018-2068-7/fulltext.html

Reference61 articles.

1. Al-Attabi, Z., D’Arcy, B. R., & Deeth, H. C. (2014). Volatile sulfur compounds in pasteurised and UHT milk during storage. Dairy Science & Technology, 94(3), 241–253. https://doi.org/10.1007/s13594-013-0157-y .

2. Avila-Reyes, S. V., Garcia-Suarez, F. J., Jiménez, M. T., Martín-Gonzalez, M. F. S., & Bello-Perez, L. A. (2014). Protection of L. rhamnosus by spray-drying using two prebiotics colloids to enhance the viability. Carbohydrate Polymers, 102, 423–430. https://doi.org/10.1016/j.carbpol.2013.11.033 .

3. Ardö, Y. (2006). Flavour formation by amino acid catabolism. Biotechnology Advances, 24(2), 238–242. https://doi.org/10.1016/j.biotechadv.2005.11.005 .

4. Aryana, k. J., & McGrew, P. (2007). Quality attributes of yogurt with Lactobacillus casei and various prebiotics. LWT - Food Science and Technology, 40(10), 1808–1814. https://doi.org/10.1016/j.lwt.2007.01.008 .

5. Beards, E., Tuohy, K., & Gibson, G. (2010). Bacterial, SCFA and gas profiles of a range of food ingredients following in vitro fermentation by human colonic microbiota. Anaerobe, 16(4), 420–425. https://doi.org/10.1016/j.anaerobe.2010.05.006 .

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