Optimization of Fermentation Conditions for Probiotic Soy Yoghurt Using Response Surface Methodology-Reference-Cited by-同舟云学术

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Optimization of Fermentation Conditions for Probiotic Soy Yoghurt Using Response Surface Methodology

Published:2014-12-01 Issue:6 Volume:39 Page:1809-1816
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Bansal Sangita¹,Mangal Manisha¹,Sharma Satish Kumar¹,Yadav Deep Narayan¹,Gupta Ram Kishor¹

Affiliation:

1. Division of Food Grains & Oilseeds Processing; Central Institute of Post Harvest Engineering & Technology; Ludhiana 141 004 Punjab India

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12415/fullpdf

Reference20 articles.

1. Isolation and characterization of lactic acid bacteria from fermented foods;Bansal;Vegetos,2013

2. Non-dairy based probiotics: A healthy treat for intestine;Bansal;Crit. Rev. Food Sci. Nutr.,2014

3. Dairy products processing in the RVA;Bennett;RVA World,2001

4. Application of response surface methodology to improve fermentation time and rheological properties of probiotic yogurt containing Lactobacillus reuteri;Bitaraf;Food Bioprocess Technol.,2012

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1. Production of yogurt analogs from peanut milk (extract) using microbial transglutaminase and two different starter cultures;LWT;2024-08

2. Development of clove extract-fortified functional yoghurt powder using spray: drying;Journal of Food Measurement and Characterization;2024-02-15

3. Transglutaminase-crosslinked lesser mealworm protein isolate: A new milk fat substitute for high-quality probiotic set yogurts;Food Hydrocolloids;2024-01

4. Development of optimized functional clove fortified probiotic yoghurt;Journal of Food Science and Technology;2023-12-28

5. Development of yogurt fortified with four varieties of common bean (Phaseolus vulgaris) whey by using response surface methodology: a preliminary study;Journal of Food Science and Technology;2023-11-03

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