Adding value and innovation in dairy SMEs: From butter to probiotic butter and buttermilk-Reference-Cited by-同舟云学术

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Adding value and innovation in dairy SMEs: From butter to probiotic butter and buttermilk

Published:2020-09-07 Issue: Volume: Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Ferreira Laura¹²,Borges Ana¹,Gomes David¹^ORCID,Dias Susana²^ORCID,Pereira Carlos¹³^ORCID,Henriques Marta¹³^ORCID

Affiliation:

1. Department of Food Science and Technology College of Agriculture Polytechnic Institute of Coimbra Coimbra Portugal

2. Department of Environment College of Agriculture Polytechnic Institute of Coimbra Coimbra Portugal

3. CERNAS—Research Center for Natural Resources, Environment and Society College of Agriculture Polytechnic Institute of Coimbra Coimbra Portugal

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14867

Reference48 articles.

1. Desenvolvimento de buttermilk probiótico

2. Probiotic buttermilk-like fermented milk product development in a semiindustrial scale: Physicochemical, microbiological and sensory acceptability

Cited by 11 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. Harnessing probiotic foods: managing cancer through gut health;Food Science and Biotechnology;2024-06-28

2. Incorporation of Probiotics and Other Functional Ingredients in Dairy Fat-Rich Products: Benefits, Challenges, and Opportunities;Dairy;2023-11-19

3. Physicochemical changes during cream fermentation and quality characteristics of lactic butter produced using cultured creams with different fermentation levels;International Dairy Journal;2023-10

4. Bovine milk microbiota: Key players, origins, and potential contributions to early-life gut development;Journal of Advanced Research;2023-07

5. Dairy Probiotic Products;Microbes in the Food Industry;2023-04-28

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