Chemical, microbiological and sensory viability of low-calorie, dairy-free kefir beverages from tropical mixed fruit juices-Reference-Cited by-同舟云学术

Chemical, microbiological and sensory viability of low-calorie, dairy-free kefir beverages from tropical mixed fruit juices

Published:2021-01-01 Issue:1 Volume:19 Page:457-464
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

Tavares Pedro Paulo Lordelo Guimarães¹,dos Anjos Emanuele Araújo²,Nascimento Renata Quartieri³,da Silva Cruz Larissa Farias¹,Lemos Paulo Vitor França³,Druzian Janice Izabel¹,de Oliveira Thâmilla Thalline Batista¹,de Andrade Roberta Barreto¹,da Costa Souza Adriana Lúcia⁴,Magalhães-Guedes Karina Teixeira¹,de Oliveira Mamede Maria Eugênia¹

Affiliation:

1. Graduate Program in Food Science, Faculty of Pharmacy, Federal University of Bahia (UFBA), Salvador, Brazil

2. Sensory Analysis Laboratory, Faculty of Pharmacy, Federal University of Bahia (UFBA), Salvador, Brazil

3. Graduate Program in Biotechnology (Renorbio), Health Sciences Institute, Federal University of Bahia (UFBA), Salvador, Brazil

4. Department of Nutrition, Federal University of Sergipe (UFS), Lagarto, Brazil

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/19476337.2021.1906753

Reference48 articles.

1. Impact of Using Stevia on Physicochemical, Sensory, Rheology and Glycemic Index of Soft Ice Cream

2. Evaluation of Anti-Hyperglycemic and Anti-Hyperlipidemic Activities of Water Kefir as Probiotic on Streptozotocin-Induced Diabetic Wistar Rats

3. A review: chemical, microbiological and nutritional characteristics of kefir

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