Physicochemical and sensory characterization of ginger-juice yogurt during fermentation-Reference-Cited by-同舟云学术

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Physicochemical and sensory characterization of ginger-juice yogurt during fermentation

Published:2012-12 Issue:6 Volume:21 Page:1541-1548
ISSN:1226-7708
Container-title:Food Science and Biotechnology
language:en
Short-container-title:Food Sci Biotechnol

Author:

Yang Guo-Hao,Guan Jun-Jun,Wang Jin-Shui,Yin Hai-Cheng,Qiao Fa-Dong,Jia Feng

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s10068-012-0205-z.pdf

Reference24 articles.

1. Shao Y, He Y. Measurement of soluble solids content and pH of yogurt using visible/near infrared spectroscopy and chemometrics. Food Bioprocess Technol. 2: 229–233 (2009)

2. Lee WJ, Lucey JA. Formation and physical properties of yogurt. Asian Austral. J. Anim. 23: 1127–1136 (2010)

3. Borchers A, Keen C, Gershwin M. The influence of yogurt/lactobacillus on the innate and acquired immune response. Clin. Rev. Allerg. Immu. 22: 207–230 (2002)

4. László V. Effect of acacia (Robinia pseudo-acacia L.) honey on the characteristic microflora of yogurt during refrigerated storage. Int. J. Food Microbiol. 108: 272–275 (2006)

5. Salmon CNA, Bailey-Shaw YA, Hibbert S, Green C, Smith AM, Williams LAD. Characterisation of cultivars of Jamaican ginger (Zingiber officinale Roscoe) by HPTLC and HPLC. Food Chem. 131: 1517–1522 (2012)

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3. Physicochemical properties, sensory characteristics, and antioxidant activity of the goat milk yogurt probiotic Pediococcus acidilactici BK01 on the addition of red ginger (Zingiber officinale var. rubrum rhizoma);Veterinary World;2022-03-29

4. Effect of Basella spp. Fruit Powder on the Physicochemical, Sensory and Microbiological Properties of Goat Milk Yoghurt;International Journal of Dairy Science;2022-01-15

5. Evaluation of the ginger and yogurt serum different levels on the lactic flora biodiversity in fermented carrot;Journal of Food Processing and Preservation;2020-12-05

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