Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes-Reference-Cited by-同舟云学术

Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes

Published:2019-05-09 Issue:4 Volume:18 Page:867-882
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comprehensive Reviews in Food Science and Food Safety

Author:

Ranadheera C. S.¹^ORCID,Evans C. A.²,Baines S. K.³,Balthazar Celso F.⁴,Cruz Adriano G.⁵^ORCID,Esmerino Erick A.⁴^ORCID,Freitas Mônica Q.⁴,Pimentel Tatiana C.⁶,Wittwer A. E.¹,Naumovski N.⁷⁸,Graça Juliana S.⁹,Sant'Ana Anderson S.⁹^ORCID,Ajlouni S.¹^ORCID,Vasiljevic T.¹⁰

Affiliation:

1. School of Agriculture & Food, Faculty of Veterinary & Agricultural SciencesThe Univ. of Melbourne Melbourne VIC 3010 Australia

2. School of Environmental and Life SciencesUniv. of Newcastle NSW 2308 Australia

3. School of Health SciencesUniv. of Newcastle NSW 2308 Australia

4. Dept. of Food Science and TechnologySchool of Veterinary, Federal Fluminense Univ. 24230–340 Niterói RJ Brazil

5. Dept. of FoodFederal Inst. of Rio de Janeiro 20270‐021 Rio de Janeiro RJ Brazil

6. Federal Inst. of Paraná Paranavaí 87703‐536 Paraná Brazil

7. Discipline of Nutrition and DieteticsFaculty of Health, Univ. of Canberra Canberra ACT 2601 Australia

8. Collaborative Research in Bioactives and Biomarkers (CRIBB) Group Canberra ACT 2601 Australia

9. Dept. of Food ScienceFaculty of Food Engineering, Univ. of Campinas Campinas São Paulo Brazil

10. Advanced Food Systems Research UnitCollege of Health and Biomedicine, Victoria Univ. Werribee Victoria 3030 Australia

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12447

Reference149 articles.

1. Functional goat milk cheese with feruloyl esterase activity

2. The Effect of Encapsulation on The Stability of Probiotic Bacteria in Ice Cream and Simulated Gastrointestinal Conditions

3. Production of probiotic biomass (Lactobacillus casei) in goat milk whey: Comparison of batch, continuous and fed-batch cultures

4. Nutritional properties of small ruminant food products and their role on human health

5. Check-All-That-Apply (CATA) with semi-trained assessors: Sensory profiles closer to descriptive analysis or consumer elicited data?

Cited by 133 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 thermosonication on the bioactive peptide profile, volatile compounds, and fatty acid profile of Minas Frescal cheese;International Dairy Journal;2024-10

2. Improving the physicochemical and sensory properties and volatile profile of goat ricotta cream with Limosilactobacillus mucosae CNPC007 supplementation;International Dairy Journal;2024-10

3. Production of set-type probiotic and prebiotic yogurt-like products using Enterococcus faecium and Enterococcus faecalis strains in combination with pumpkin waste;Microbial Pathogenesis;2024-09

4. Investigation of some probiotic and technological properties of lactic acid bacteria strains isolated from artisanal sheep milk cheese and their growth in goat milk;Small Ruminant Research;2024-09

5. Effect of the pasteurization process on the chemical quality, aromatic profile, and fatty acid profile of goat milk from Cariri Paraibano;Journal of Food Measurement and Characterization;2024-08-20