Impact of high-intensity ultrasound on fermentation, viability and predictive growth of lactic acid cultures: A study with conventional and probiotic fermented milks-Reference-Cited by-同舟云学术

Impact of high-intensity ultrasound on fermentation, viability and predictive growth of lactic acid cultures: A study with conventional and probiotic fermented milks

Published:2024-01 Issue: Volume: Page:111990
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Moura Brito Luma,Araújo Teixeira da Costa Giovanna,Campos Carvalhaes Reis Pedro,de Toledo Guimarães Jonas,Luis de Paiva Anciens Ramos Gustavo^ORCID,Gomes da Cruz Adriano,Cristina Alves Lacerda Inayara,Ortiz Alvarenga Verônica

Publisher

Elsevier BV

Reference56 articles.

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3. A dynamic approach to predicting bacterial growth in food;Baranyi;Int. J. Food Microbiol.,1994

4. Influence of high intensity ultrasound on microbial reduction, physicochemical characteristics and fermentation of sweet whey;Barukčić;Innovat. Food Sci. Emerg. Technol.,2015

5. Developing a synbiotic fermented milk using probiotic bacteria and organic green banana flour;Batista;J. Funct.Foods,2017

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