Lacticaseibacillus casei 01 improves the sensory characteristics in goat milk yogurt added with xique-xique (Pilosocereus gounellei) jam through changes in volatiles concentration
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference40 articles.
1. Development of yoghurt from ovine milk with enhanced texture and flavour properties;Asensio Vegas;International Journal of Dairy Technology,2018
2. Lactose hydrolysis and organic acids production in yogurt prepared with different onset temperatures of enzymatic action and fermentation;Barros;Ciencia Animal Brasileira,2019
3. Volatile profile in goat coalho cheese supplemented with probiotic lactic acid bacteria;Bezerra;Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology,2017
4. Pilosocereus gounellei (xique-xique) jam is source of fibers and mineral and improves the nutritional value and the technological properties of goat milk yogurt;Bezerril;Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology,2021
5. Physicochemical characteristics and bioactive compounds of the xique-xique (Pilosocereus gounellei) cactus from caatinga Brazilian: Are they nutritive and functional?;Bezerril;Journal of Food Measurement and Characterization,2021
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2. Sorghum bicolor probiotic beverage: does packaging material affect the quality parameters, probiotic survival, and sensory acceptance?;International Journal of Food Science & Technology;2023-07-30
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4. Evolution of Volatile Compounds during Ripening and Final Sensory Changes of Traditional Raw Ewe’s Milk Cheese “Torta del Casar” Maturated with Selected Protective Lactic Acid Bacteria;Foods;2022-09-01
5. The Improvement of Sensory and Bioactive Properties of Yogurt with the Introduction of Tartary Buckwheat;Foods;2022-06-16
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