Probiotic enriched fermented soy‐gel as a vegan substitute for dairy yoghurt-Reference-Cited by-同舟云学术

Probiotic enriched fermented soy‐gel as a vegan substitute for dairy yoghurt

Published:2020-12-04 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:

Jayarathna Shishanthi¹^ORCID,Priyashantha Hasitha²^ORCID,Johansson Monika²^ORCID,Vidanarachchi Janak K.¹^ORCID,Jayawardana Barana C.¹^ORCID,Liyanage Ruvini³^ORCID

Affiliation:

1. Department of Animal Science Faculty of Agriculture University of Peradeniya Peradeniya Sri Lanka

2. Department of Molecular Sciences Swedish University of Agricultural Sciences Uppsala Sweden

3. Laboratory of Nutritional BiochemistryNational Institute of Fundamental Studies Kandy Sri Lanka

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15092

Reference49 articles.

1. Survival of Lactobacillus acidophilus and Bifidobacterium infantis in yogurts manufactured from cowmilk and soymilk during storage at two temperatures;Canganella F.;Annals of Microbiology,2000

2. Soy yogurt fortified with iron and calcium: Stability during the storage;Cavallini D.;Alimentos e Nutrição Araraquara,2009

3. Comparative studies on the effect of probiotic additions on the physicochemical and microbiological properties of yoghurt made from soymilk and cow's milk during refrigeration storage (R2)

4. Cereal based functional food of Indian subcontinent: a review

5. Effect of acidification on the activity of probiotics in yoghurt during cold storage

Cited by 20 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. Influence of banana powder on proximate composition, physicochemical and rheological properties of soy yoghurt;Applied Food Research;2024-12

2. Co-fermentation of peanut milk by selected lactic acid bacteria on its protein structure, Ara h 1's immunoreactivity, physical-chemical properties and sensory attributes;Food Bioscience;2024-10

3. The role of fermentation with lactic acid bacteria in quality and health effects of plant‐based dairy analogues;Comprehensive Reviews in Food Science and Food Safety;2024-07

4. Characterization of a symbiotic beverage based on water-soluble soybean extract fermented by Lactiplantibacillus plantarum ATCC 8014;Brazilian Journal of Microbiology;2024-04-18

5. Physico-chemical and organoleptic evaluation of probiotic plant-milk yogurt-type beverages as a functional alternative to dairy yogurts;Biocatalysis and Agricultural Biotechnology;2024-04