Microbiological, chemical, and sensorial characterisation of commercially available plant-based yoghurt alternatives-Reference-Cited by-同舟云学术

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Microbiological, chemical, and sensorial characterisation of commercially available plant-based yoghurt alternatives

Published:2023-06 Issue: Volume:7 Page:100212
ISSN:2666-8335
Container-title:Future Foods
language:en
Short-container-title:Future Foods

Author:

Part Natalja,Kazantseva Jekaterina,Rosenvald Sirli,Kallastu Aili,Vaikma Helen,Kriščiunaite Tiina,Pismennõi Dmitri,Viiard Ene

Funder

European Regional Development Fund

Eesti Teadusagentuur

Publisher

Elsevier BV

Subject

Food Science

Reference29 articles.

1. Physicochemical and sensory characterization of different yoghurt production methods;Aktar;Int. Dairy J.,2022

2. Plant-based alternatives vs dairy milk: consumer segments and their sensory, emotional, cognitive and situational use responses to tasted products;Cardello;Food Qual. Preference,2022

3. Manufacturing Yogurt and Fermented Milks;Chandan,2008

4. Volatile flavor compounds in yogurt: a review;Cheng;Crit. Rev. Food Sci. Nutr.,2010

5. A comparative assessment of the nutritional composition of dairy and plant-based dairy alternatives available for sale in the UK and the implications for consumers’ dietary intakes;Clegg;Food Res. Int.,2021

Cited by 12 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Oral Astringency in Plant Proteins: An Underestimated Issue in Formulating Next-Generation Plant-Based Foods;Annual Review of Food Science and Technology;2024-06-28

2. A Review on Sensory Parameters and Evaluation Methods of Plant-Based Protein Foods;Food Reviews International;2024-06-25

3. Characterization of the volatile organic compounds and sensory properties of fermented soymilks as affected by carbohydrates and starter cultures;LWT;2024-06

4. Fourier Transform Infrared Spectroscopy Tracking of Fermentation of Oat and Pea Bases for Yoghurt-Type Products;Fermentation;2024-03-29

5. Divergence in physicochemical and microstructural properties of set-type yogurt derived from bean proteins and animal milks: An inquiry into substitution viability;LWT;2024-02

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