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Glucose oxidase: A potential option to decrease the oxidative stress in stirred probiotic yogurt

  • Published:2012-07 Issue:2 Volume:47 Page:512-515
  • ISSN:0023-6438
  • Container-title:LWT
  • language:en
  • Short-container-title:LWT

Author:

Cruz Adriano G.,Castro Wellington F.,Faria Jose A.F.,Bogusz Stanislau,Granato Daniel,Celeguini Renata M.S.,Lima-Pallone Juliana,Godoy Helena T.

Funder

São Paulo Research Fundation

Publisher

Elsevier BV

Subject

Food Science

Reference25 articles.

1. Effects of fructooligosaccharide and whey protein concentrate on the viability of starter culture in reduced-fat probiotic yogurt during storage;Akalin;Journal of Food Science,2007

2. Use of gases to improve survival of Bifidobacterium bifidum by modifying redox potential in fermented milk;Bel;Journal of Dairy Science,2011

3. Effect of oxygen on batch yogurt cultures;Beshkova;World Journal of Microbiology and Biotechnology,2002

4. Ministério da Agricultura, Pecuária e Abastecimento;Brasil,2007

5. Volatile flavor compounds in yogurt: a review;Cheng;Critical Reviews in Food Science and Nutrition,2010
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