Effect of the carbohydrates composition on physicochemical parameters and metabolic activity of starter culture in yogurts-Reference-Cited by-同舟云学术

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Effect of the carbohydrates composition on physicochemical parameters and metabolic activity of starter culture in yogurts

Published:2018-08 Issue: Volume:94 Page:163-171
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Vénica Claudia Inés,Wolf Irma Verónica,Suárez Viviana Beatriz,Bergamini Carina Viviana,Perotti María Cristina

Funder

CONICET

UNL

Agencia Santafesina de Ciencia, Tecnología e Innovación

Publisher

Elsevier BV

Subject

Food Science

Reference49 articles.

1. Simple and rapid analysis for quantitation of the most important volatile flavor compounds in yogurt by headspace gas chromatography-mass spectrometry;Alonso;Journal of Chromatographic Science,2001

2. Preparation of low galactose yogurt using cultures of Gal+ Streptococcus thermophilus in combination with Lactobacillus delbrueckii ssp. bulgaricus;Anbukkarasi;Journal of Food Science & Technology,2014

3. Official methods of analysis;AOAC,2005

4. Influence of lactose and sucrose on growth and acetaldehyde production by three strains of Streptococcus thermophilus;Bennama,2012

5. Production of flavour compounds by yogurt starter cultures;Beshkova;Journal of Industrial Microbiology and Biotechnology,1998

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

2. Texture and water holding capacity of oat drinks fermented with lactic acid bacteria, bifidobacteria and Propionibacterium;International Journal of Food Properties;2023-12-25

3. Organic Milk as Medium for Lactic Acid Bacteria Growth: a Review;Rural Sustainability Research;2023-08-01

4. Effects of carao (Cassia grandis L.) on physico-chemical, microbiological and rheological characteristics of yogurt;LWT;2023-06

5. Development of a novel functional yogurt rich in lycopene by Bacillus subtilis;Food Chemistry;2023-05

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