Effect of manufacturing processes and storage on aroma compounds and sensory properties of yoghurt-Reference-Cited by-同舟云学术

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Effect of manufacturing processes and storage on aroma compounds and sensory properties of yoghurt

Published:2020-06 Issue: Volume:105 Page:104662
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Moineau-Jean Andréanne,Raymond Yves,Sabik Hassan,Graveline Nancy,Champagne Claude P.,Roy Denis,LaPointe Gisèle

Funder

Fonds de recherche du Quebec – Nature et Technologie

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference48 articles.

1. Fermentation of concentrated skim-milk. Effects of different protein/lactose ratios obtained by ultrafiltration–diafiltration;Alvarez;Journal of the Science of Food and Agriculture,1998

2. Monitoring of lactic fermentation driven by different starter cultures via direct injection mass spectrometric analysis of flavour-related volatile compounds;Benozzi;Food Research International,2015

3. A hedonic evaluation of health and nonhealth attributes in the U.S. yoghurt market;Bonanno;Agribusiness,2016

4. Selection of probiotic bacteria for the fermentation of a soy beverage in combination with Streptococcus thermophilus;Champagne;Food Research International,2009

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

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1. YOĞURDUN UÇUCU BİLEŞEN PROFİLİ VE DUYUSAL ÖZELLİKLERİ ÜZERİNE KÜLTÜR ÇEŞİDİNİN ETKİLERİ;Gıda;2024-08-14

2. Characteristics, Antioxidant, and Antihypertensive Activities of Probiotic Greek Yogurt with Roselle Extract Addition;Tropical Animal Science Journal;2024-06

3. Enhancing the sensory and nutritional properties of bean-based and lentil-based beverages through fermentation and germination;LWT;2024-05

4. Identification of key aroma‐active compounds in long shelf‐life yoghurt and milk produced by different pre‐sterilisation processes of raw milk using SBSE‐GC × GC–O–MS;International Journal of Food Science & Technology;2024-04-08

5. Effect of different isolation sources of Lactococcus lactis subsp. lactis on volatile metabolites in fermented milk;Food Chemistry: X;2024-03

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