Stability of probiotic yogurt added with glucose oxidase in plastic materials with different permeability oxygen rates during the refrigerated storage-Reference-Cited by-同舟云学术

Stability of probiotic yogurt added with glucose oxidase in plastic materials with different permeability oxygen rates during the refrigerated storage

Published:2013-05 Issue:2 Volume:51 Page:723-728
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Cruz A.G.,Castro W.F.,Faria J.A.F.,Bolini H.M.A.,Celeghini R.M.S.,Raices R.S.L.,Oliveira C.A.F.,Freitas M.Q.,Conte Júnior C.A.,Mársico E.T.

Publisher

Elsevier BV

Subject

Food Science

Reference62 articles.

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2. Microstructural, textural, and sensory characteristics of probiotic yogurts fortified with sodium calcium caseinate or whey protein concentrate;Akalin;Journal of Dairy Science,2012

3. Biochemical patterns in ovine cheese: Influence of probiotic strains;Albenzio;Journal of Dairy Science,2010

4. Sensory and microbiological quality of yogurt drinks with prebiotics and probiotics;Allgeyer;Journal of Dairy Science,2010

5. Cream cheese as a symbiotic food carrier using Bifidobacterium animalis Bb-12 and Lactobacillus acidophilus La-5 and inulin;Alves;International Journal of Dairy Technology,2013

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