Impact of oxidoreduction potential and of gas bubbling on rheological properties of non-fat yoghurt

Author:

Martin F.,Cayot N.,Vergoignan C.,Journaux L.,Gervais P.,Cachon R.

Publisher

Elsevier BV

Subject

Food Science

Reference30 articles.

1. Eh and pH gradients in Camembert cheese during ripening: Measurements using microelectrodes and correlations with texture;Abraham;International Dairy Journal,2007

2. Influence of the acidification process on the colloidal stability of acidic milk drinks prepared from reconstituted nonfat fry milk;Amice-Quemeneur;Journal of Dairy Science,1995

3. Cachon, R., Feron, G., Delbeau, C., Ibarra, D., & Ledon, H. (2007). Process by which the sensory properties of a fermented dairy product are modified, and maturation thereof during the conservation of said product. French Patent FR2876871.

4. Characterisation of lactic starters based on acidification and reduction activities;Cachon;Lait,2002

5. Isolation and characterization of exocellular polysaccharide by Lactobacillus bulgaricus;Cerning;Biotechnology Letters,1986

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