Performance of different microbial cultures in potentially probiotic and prebiotic yoghurts from cow and goat milks-Reference-Cited by-同舟云学术

Performance of different microbial cultures in potentially probiotic and prebiotic yoghurts from cow and goat milks

Published:2019-10 Issue:1 Volume:73 Page:144-156
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Lucatto Juliana Nunes¹,Silva‐Buzanello Rosana Aparecida¹^ORCID,Mendonça Saraspathy Naidoo Terroso Gama¹,Lazarotto Tassyana Crespan²,Sanchez Jorge Leonardo³,Bona Evandro³,Drunkler Deisy Alessandra¹

Affiliation:

1. Post‐Graduation Program of Food Technology (PPGTA) Universidade Tecnológica Federal do Paraná (UTFPR) Av. Brasil, 4232, Parque Independência 85884-000 Medianeira PR Brazil

2. Production Engineering Course Universidade Tecnológica Federal do Paraná (UTFPR) Av. Brasil, 4232, Parque Independência 85884-000 Medianeira PR Brazil

3. Post‐Graduation Program of Food Technology (PPGTA) Universidade Tecnológica Federal do Paraná (UTFPR) Caixa Postal 271, BR 369 87301-006 Campo Mourão PR Brazil

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12655

Reference57 articles.

1. Angiotensin‐converting enzyme inhibitory and starter culture activities in probiotic yoghurt: Effect of sodium–calcium caseinate and whey protein concentrate;Akalin A S;International Journal of Dairy Technology,2017

2. Probiotics, prebiotics and colorectal cancer prevention

3. Physicochemical evaluation of sheep milk yogurts containing different levels of inulin

4. Developing a synbiotic fermented milk using probiotic bacteria and organic green banana flour

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