Inulin addition to yoghurt: Prebiotic activity, health effects and sensory properties
Author:
Affiliation:
1. R&D department Kalleh Dairy Co. Solico Group Amol Iran
2. Department of Food Science and Technology Faculty of Agriculture Tabriz University TabrizIran
3. Department of Chemical Engineering University of Sistan and Baluchestan Zahedan Iran
Publisher
Wiley
Subject
Process Chemistry and Technology,Bioengineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12579
Reference159 articles.
1. Viability and activity of bifidobacteria in yoghurt containing fructooligosaccharide during refrigerated storage
2. Effects of inulin and sugar levels on the viability of yogurt and probiotic bacteria and the physical and sensory characteristics in probiotic ice-cream
3. Prebiotics as functional foods: A review
4. Impact of high pressure homogenisation (HPH) on inulin gelling properties, stability and development during storage
5. Microencapsulation of Lactobacillus acidophilus ATCC 43121 with prebiotic substrates using a hybridisation system
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