Effects of carao (Cassia grandis L.) on physico-chemical, microbiological and rheological characteristics of yogurt-Reference-Cited by-同舟云学术

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Effects of carao (Cassia grandis L.) on physico-chemical, microbiological and rheological characteristics of yogurt

Published:2023-06 Issue: Volume:183 Page:114891
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Medina Luis,Aleman Ricardo S.,Cedillos Roberto,Aryana Kayanush,Olson Douglas W.,Marcia Jhunior,Boeneke Charles

Funder

U.S. Department of Agriculture

Louisiana State University

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

1. Determination of shelf life of concentrated yogurt (Labneh) produced by in-bag straining of set yogurt using hazard analysis;Al-Kadamany;Journal of Dairy Science,2002

2. A 100-Year Review: Yogurt and other cultured dairy products;Aryana;Journal of Dairy Science,2017

3. Dromedary milk lactic acid fermentation: Microbiological and rheological characteristics;Attia;Journal of Industrial Microbiology and Biotechnology,2001

4. Physicochemical, microbial, antioxidant, and sensory properties of probiotic stirred yoghurt enriched with Aloe vera foliar gel;Azari-Anpar;Journal of Food Processing and Preservation,2017

5. Combined effects of culture conditions and storage time on acidification and viscosity of stirred yogurt;Beal;Journal of Dairy Science,1999

Cited by 9 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. Physicochemical Characterization of Carao Honey Flour (Cassia grandis) and Its Effects on the Sensory Attributes in a Cookie;Applied Sciences;2024-08-25

2. Effects of Capulin (C. xalapensis) on the Microbiological, Physicochemical and Sensory Properties of Yogurt;Dairy;2024-08-21

3. Effects of Dioscorea opposita mucilage addition on the physicochemical properties, texture, and stability of set-type yogurt;LWT;2024-08

4. Quinoa protein hydrolysates improved the qualities and volatiles of yogurt fermented by Lactobacillus plantarum;Frontiers in Sustainable Food Systems;2024-07-12

5. Evaluating the effect of vitamin D ₃ fortification on physicochemical and sensory properties of yogurt;Cogent Food & Agriculture;2024-05-13

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