Optimization of the viability of Lactobacillus acidophilus and physico-chemical, textural and sensorial characteristics of flaxseed-enriched stirred probiotic yogurt by using response surface methodology-Reference-Cited by-同舟云学术

Optimization of the viability of Lactobacillus acidophilus and physico-chemical, textural and sensorial characteristics of flaxseed-enriched stirred probiotic yogurt by using response surface methodology

Published:2019-03 Issue: Volume:102 Page:80-88
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Mousavi Malihe,Heshmati Ali^ORCID,Garmakhany Amir Daraei^ORCID,Vahidinia Aliasghar,Taheri Mehdi

Funder

Hamadan University of Medical Sciences and Health Services

Publisher

Elsevier BV

Subject

Food Science

Reference36 articles.

1. Cereal foods;AOAC,2002

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

3. 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

4. Effects of a novel stabilizer blend and presence of κ-carrageenan on some properties of vanilla ice cream during storage;BahramParvar;Food Bioscience,2013

5. Optimization of process conditions for developing yoghurt like probiotic product from peanut;Bansal;LWT-Food Science and Technology,2016

Cited by 66 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. Encapsulation of debittered pomelo juice using novel Moringa oleifera exudate for enrichment of yoghurt: A techno-functional approach;Food Chemistry;2024-10

2. Development of a functional dulce de leche (milk jam) with prebiotic carbohydrates and Lacticaseibacillus rhamnosus GG;International Dairy Journal;2024-09

3. Health-Promoting Effects of Lactobacillus acidophilus and Its Technological Applications in Fermented Food Products and Beverages;Fermentation;2024-07-25

4. Effect of guar gum and fortification by haritaki (Terminalia chebula) extract and its encapsulates on physicochemical, textural, and rheological properties of yogurt;eFood;2024-06-24

5. Lysozyme under holder pasteurized denaturation enhance the antioxidant's stability and quality attributes of functional yogurt;The Microbe;2024-06