Exploring the prebiotic potential of xanthan gum and its modified forms for the production of synbiotic yogurt-Reference-Cited by-同舟云学术

Exploring the prebiotic potential of xanthan gum and its modified forms for the production of synbiotic yogurt

Published:2022-09 Issue:11 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Khalid Nazia¹²,Ramzan Rabia¹²,Zahoor Tahir²³,Muhammad Zafarullah⁴,Tehseen Saima¹,Aziz Mahwash¹,Batool Rizwana¹

Affiliation:

1. Department of Food Science and Technology Government College Women University Faisalabad Pakistan

2. National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences University of Agriculture Faisalabad Pakistan

3. Faculty of Applied Sciences NUR International University Lahore Pakistan

4. Guangdong Academy of Agricultural Sciences Guangzhou China

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.17053

Reference52 articles.

1. Synthesis, characterization, and flocculation characteristics of hydrolyzed and unhydrolyzed polyacrylamide grafted xanthan gum

2. The effect of oligofructose, lactulose and inulin mixture as prebiotic on physicochemical properties of synbiotic yogurt;Aghajani A. R.;Journal of Food Biosciences and Technology,2014

3. Quality changes in yoghurt made from camel milk and mixed camel milk with cow milk during preservation;Ahmadoon H. G. A.;Red Sea University Journal, Refereed scientific biannual Journal,2012

4. Effects of Fructooligosaccharide and Whey Protein Concentrate on the Viability of Starter Culture in Reduced-Fat Probiotic Yogurt during Storage

5. Development of a novel yoghurt based on date liquid sugar: physicochemical and sensory characterization

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