Functional properties and consumer acceptance of whey‐oat beverages under different ultrasonication times and inulin concentration-Reference-Cited by-同舟云学术

Functional properties and consumer acceptance of whey‐oat beverages under different ultrasonication times and inulin concentration

Published:2022-07-13 Issue:10 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Herrera‐Ponce Ana Luisa¹,Salmeron‐Ochoa Ivan²^ORCID,Rodriguez‐Figueroa Jose Carlos³^ORCID,Santellano‐Estrada Eduardo¹^ORCID,Garcia‐Galicia Ivan Adrian¹^ORCID,Vargas‐Bello‐Pérez Einar¹⁴^ORCID,Alarcon‐Rojo Alma Delia¹^ORCID

Affiliation:

1. Faculty of Animal Science and Ecology Autonomous University of Chihuahua Chihuahua Mexico

2. Faculty of Chemical Sciences Autonomous University of Chihuahua Chihuahua Mexico

3. Department of Chemical Engineering and Metallurgy University of Sonora Hermosillo Mexico

4. Department of Animal Sciences, School of Agriculture, Policy and Development University of Reading Reading UK

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16907

Reference41 articles.

1. The food matrix: implications in processing, nutrition and health

2. Influence of high intensity ultrasound on microbial reduction, physico-chemical characteristics and fermentation of sweet whey

3. Dynamic changes in the phenolic composition and antioxidant activity of oats during simultaneous hydrolysis and fermentation

4. Evaluation of antioxidant activity of whey protein to improve cholesterol oxidation stability in fresh white cheese from buttermilk;Bierzuńska P.;Journal of Food & Nutrition Research,2017

5. Recent advances in the application of ultrasound in dairy products: Effect on functional, physical, chemical, microbiological and sensory properties

Cited by 3 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. Development of Whey Beverages from Paneer Preparation Using Fruit Coagulants: A Comparative Study on Physicochemical and Sensory Properties;African Journal of Agriculture and Food Science;2024-05-09

2. Fermented whey beverages: A review of process fundamentals, recent developments and nutritional potential;International Journal of Dairy Technology;2023-07-15

3. Effects of Ultrasound versus Pasteurization on Whey–Oat Beverage Processing: Quality and Antioxidative Properties;Processes;2022-08-11