Rheological, sensorial and volatile profiles of synbiotic kefirs produced from cow and goat milk containing varied probiotics in combination with fructooligosaccharide-Reference-Cited by-同舟云学术

Rheological, sensorial and volatile profiles of synbiotic kefirs produced from cow and goat milk containing varied probiotics in combination with fructooligosaccharide

Published:2021-08 Issue: Volume:148 Page:111591
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Buran İlkay,Akal Ceren^ORCID,Ozturkoglu-Budak Sebnem,Yetisemiyen Atila

Funder

Ankara University

Publisher

Elsevier BV

Subject

Food Science

Reference78 articles.

1. TS (8189). Determination of milk fat gerber method. Institute of Turkish standards;Anonymous,1990

2. TS (1018). Cow milk-raw standard. Institute of Turkish standards;Anonymous,2002

3. A review: Chemical, microbiological and nutritional characteristics of kefir;Aslan;Journal of Foodservice,2015

4. Functional kefir production from high pressure homogenized hazelnut milk;Atalar;Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology,2019

5. İnkübasyon sonu asitliğin yoğurt kalitesi üzerine etkisi;Atamer;Gıda,1987

Cited by 16 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. Effect of co-fermentation with non-digestible oligosaccharides on the quality of fermented goat milk: Physicochemical properties, microbial composition, and small intestine modulations in mice;Food Bioscience;2024-10

2. Main Composition and Visual Appearance of Milk Kefir Beverages Obtained from Four Consecutive 24- and 48-h Batch Subcultures;Processes;2024-07-07

3. Comparison of Milk Kefirs Obtained from Cow’s, Ewe’s and Goat’s Milk: Antioxidant Role of Microbial-Derived Exopolysaccharides;Antioxidants;2024-03-11

4. Bifidobacterium species viability in dairy-based probiotic foods: challenges and innovative approaches for accurate viability determination and monitoring of probiotic functionality;Frontiers in Microbiology;2024-02-02

5. Flavor optimization in dairy fermentation: From strain screening and metabolic diversity to aroma regulation;Trends in Food Science & Technology;2023-11