Ultrasound as a pre-treatment in millet-based probiotic beverage: It's effect on fermentation kinetics and beverage quality-Reference-Cited by-同舟云学术

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Ultrasound as a pre-treatment in millet-based probiotic beverage: It's effect on fermentation kinetics and beverage quality

Published:2024-06 Issue: Volume:4 Page:100631
ISSN:2772-753X
Container-title:Food Chemistry Advances
language:en
Short-container-title:Food Chemistry Advances

Author:

Meena L,Malini B^ORCID,Byresh TS,Sunil CK^ORCID,Rawson Ashish^ORCID,Venkatachalapathy N

Funder

MOFPI

Publisher

Elsevier BV

Reference69 articles.

1. Effects of ultrasound on the fermentation profile of fermented milk products incorporated with lactic acid bacteria;Abesinghe;International Dairy Journal,2019

2. Evaluating ultrasound pre-treatment as a tool for improving the process of a fermented beverage made from pineapple by-products;Aguilar;Brazilian Journal of Food Technology,2022

3. Power ultrasound affects physicochemical, rheological and sensory characteristics of probiotic yoghurts;Akdeniz;International Dairy Journal,2023

4. New approach for yoghurt and ice cream production: High-intensity ultrasound;Akdeniz;Trends in Food Science and Technology,2019

5. White finger millet starch : Physical modification (annealing and ultrasound), and its impact on physicochemical, functional, thermal and structural properties;Amarnath;Food and Humanity,2023

Cited by 1 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. Comparison of the Bactericidal Effect of Ultrasonic and Heat Combined with Ultrasonic Treatments on Egg Liquids and Additional Analysis of Their Effect by NIR Spectral Analysis;Sensors;2024-07-13

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