Probiotic yoghurt functionalised with microalgae and Zedo gum: chemical, microbiological, rheological and sensory characteristics-Reference-Cited by-同舟云学术

Probiotic yoghurt functionalised with microalgae and Zedo gum: chemical, microbiological, rheological and sensory characteristics

Published:2019-07-11 Issue:1 Volume:73 Page:67-75
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Alizadeh Khaledabad Mohammad¹^ORCID,Ghasempour Zahra²^ORCID,Moghaddas Kia Ehsan³^ORCID,Rezazad Bari Mahmoud¹^ORCID,Zarrin Rasoul⁴^ORCID

Affiliation:

1. Department of Food Science and Technology, Faculty of Agriculture Urmia University 11km SERO Road57561-51818Urmia Iran

2. Department of Food Science and Technology, Faculty of Nutrition and Food Sciences Tabriz University of Medical Sciences Daneshghah street, Atar Neishabori avenue 51666-14711 Tabriz Iran

3. Department of Food Science and Technology Maragheh University of Medical Sciences North Moallem Street55137-37196 MaraghehIran

4. Nutrition Department, School of Medicine Urmia University of Medical Sciences Nazlou Pardis, Sero Ave 57157-99313 Urmia Iran

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12625

Reference30 articles.

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3. Influence of Spirulina platensis biomass on microbiological viability in traditional and probiotic yoghurts during refrigerated storage;Akalin A;Italian Journal of Food Science,2009

4. Changes in yogurt fermentation characteristics, and antioxidant potential and in vitro inhibition of angiotensin-1 converting enzyme upon the inclusion of peppermint, dill and basil

5. Stabilization of biopolymer microgels formed by electrostatic complexation: Influence of enzyme (laccase) cross-linking on pH, thermal, and mechanical stability

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