Biochemical, microbiological, and sensory properties of probiotic yogurt made from Iranian native strains compared to commercial strains-Reference-Cited by-同舟云学术

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Biochemical, microbiological, and sensory properties of probiotic yogurt made from Iranian native strains compared to commercial strains

Published:2020-11-10 Issue:1 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Heydari Somayeh¹,Hosseini Seyed Ebrahim¹,Mortazavian Amir M.²^ORCID,Taheri Salman³

Affiliation:

1. Department of Food Science and Technology, Science and Research Branch Islamic Azad University Tehran Iran

2. Food Safety Research Center Shahid Beheshti University of Medical Sciences Tehran Iran

3. Chemistry and Chemical Engineering Research Center of Iran Tehran Iran

Funder

Shahid Beheshti University of Medical Sciences

Islamic Azad University

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15021

Reference39 articles.

1. Viability and activity of bifidobacteria in yoghurt containing fructooligosaccharide during refrigerated storage

2. Determination of antioxidant activity of bioactive peptide fractions obtained from yogurt

3. Effect of oxygen on batch yogurt cultures;Beshkova D.;World Journal of Microbiology and Biotechnology,2002

4. Evaluation of Media for Selective Enumeration of Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus acidophilus, and Bifidobacteria

5. Viability of yoghurt and probiotic bacteria in yoghurts made from commercial starter cultures

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1. Kashk and Doogh: The Yogurt-based National Persian Products;Current Nutrition & Food Science;2023-11

2. Extraction of bioactive peptides produced in probiotic yoghurt and determination of their biological activities;International Dairy Journal;2023-04

3. Shaping the Physicochemical, Functional, Microbiological and Sensory Properties of Yoghurts Using Plant Additives;Foods;2023-03-17

4. In vitro fermentation assay on the bifidogenic effect of steviol glycosides of Stevia rebaudiana plant for the development of dietetic novel products;Preparative Biochemistry & Biotechnology;2023-01-29

5. Assessment of bifidogenic potential of cowpea (Vigna unguiculata (L.) Walp.) extract in in vitro and milk fermentation models;LWT;2022-03

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